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A1翻糖蛋糕裝飾組 Fondant Cake Decoration

競賽規則 Competition rules

  1. 作品規格說明：作品高不得高於60cm，不得低於35cm，長寬不得大於45cm。
    Specifications of the creations: The height of the display should not exceed 60cm or lower than 35cm.
    The entire exhibit must not exceed 45cm x 45cm square.

  2. 作品規則說明：Rules
    ①評分以「翻糖捏塑」為主要評分項目，若非純手製作品將在技術方面斟酌給分。
    "Fondant Modeling" is the main scoring item. If it is not purely handmade, the points will be given according to the technical aspects.
    ②外觀製作批覆需使用「可食用材料」，內部結構補強可以使用非食用性材料支撐。
    "Edible materials" are required for appearance production and approval, and non-edible materials can be used for internal structure reinforcement.
     

評分標準 Judging Criteria

  1. 是否符合臺南意象呈現 Whether it conforms to the image presentation of Tainan 15%

  2. 整體設計 Overall Design 15%

  3. 技術 Technical Skills 25%

  4. 創意 Innovation 15%

  5. 色彩平衡 Color Balance 15%

  6. 美感 Aesthetic 15%

蛋糕裝飾過程

A2 糖霜餅乾裝飾組Decorated Cookies

競賽規則 Competition rules

  1. 烘培的餅乾必須完全被糖霜覆蓋，3款造型，每款需製作2片。
    The baked cookies must be completely covered with frosting. There are 3 shapes, and pieces need to be made for each style.

  2. 主題需要結合台南意象，需要呈現至少4種以上的技法。
    The theme needs to be combined with Tainan imagery, and at least 4 or more techniques need to be presented.

  3. 餅乾上的裝飾與顏色必須是可食用。
    Decorations and colors on cookies must be edible.

  4. 須展台布置及附上創意理念。
    Booth layout and creative concepts are required.

  5. 展台規格為90cm x 45cm 以內。
    The table specification is within 90cm x 45cm.

 

評分標準 Judging Criteria

  1. 製作技巧性 Technical Skills 30%

  2. 色澤搭配 Color Balance 10%

  3. 創意性 Innovation 30%

  4. 整體擺設 Overall Design 10％

  5. 台南意象Tainan image 20％

A3 創意麵包組Innovative Bread

主題 Theme
以臺南當地特色文化或食材人文傳統為發想，製作四款創意麵包，其中一款須為養生歐式麵包。
Based on the local culture of Tainan or the cultural traditions of ingredients, make four innovative breads, one of which must be a Healthy European bread.

​

競賽方式 Competition mode
靜態平面式作品展示 Display creations

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競賽規則Competition Rules

  1. 以個人賽靜態模式，除指定一款歐式外其餘三款不拘自由創作，展示桌大小為 90cm x 45cm。
    Display of the individual competition; except for one European style, the other three styles are freely created, and the size of the display table is 90cm x 45cm.

  2. 外裝飾品、擺設布置、燈光、檯布均由選手布置，不得有任何廠商或學校宣傳標章。
    The exterior decorations, table decorations, lights and tablecloths are all arranged by the competitors. No manufacturer or school promotional logos are allowed.

  3. 嚴禁作品不得有非可食性食材或加入違反食品添加物食材。
    It is strictly forbidden to have non-edible ingredients or ingredients that violate food additives in the creation.

  4. 四種產品，每種 2 件共呈現 8 件。
    Four products, 2 pieces each, a total of 8 pieces are presented.

  5. 每件作品約在 60-150 公克。
    Each piece is about 60-150 grams.


評分標準 Judging Criteria

  1. 是否符合臺南意象呈現 Whether it conforms to the image presentation of Tainan 15%

  2. 主題/創意 Theme/Innovation 35%

  3. 藝術/配色 Aesthetic/Color Balance 25%

  4. 技巧/衛生 Technical Skills/Hygiene 25%

揉麵包麵團
聖誕蛋糕

A4 靜態盤式甜點組Display of PLATED DESSERTS

競賽規則Competition rules

  1. 製作二款各一盤甜點，內容不限可日式、西式或法式。
    Make two desserts with one plate each, which can be Japanese, Western, or French.

  2. 需注重實用性及精緻性。
    Practicality and refinement are required.

  3. 展台規格為 90cm x 45cm 以內，自備展臺布置、創作理念及菜卡。
    The table specification is within 90cm x 45cm, and the table layout, creative concept, and dish card are provided by competitors.

  4. 嚴禁作品不得有非可食性食材或加入違反食品添加物食材。
    It is strictly forbidden to have non-edible ingredients or ingredients that violate food additives in the work.

 

評分標準 Judging Criteria

  1. 主題是否符合臺南意象呈現 Theme Conformity to Tainan Imagery Presentation 20%
    產品是否符合主題性/整體造型完整度 Whether the product complies with the theme and the overall styling integrity.

  2. 創意/獨特性/配色和協性 Creativity/Uniqueness/Color Matching and Co-ordination 30%
    是否具有創意的巧思/產品是否具獨特性/顏色上的搭配 Whether it has creative ingenuity, uniqueness, and color coordination.

  3. 藝術 Art 30%
    視覺美觀度是否具藝術性
    Whether the visual aesthetics are artistic.

  4. 技巧 Technique 20%
    產品技巧的難易度及精細度
    Difficulty and fineness of product skills.

A5 創意果醬畫盤組Innovative Jam Drawing Plate

競賽規則Competition rules

  1. 主題為臺南古蹟文化、產業文化、飲食文化、歷史文化等。
    The theme is Tainan Historic Site Culture, Industrial Culture, Food Culture, Historical Culture, etc.

  2. 器皿統一使用為15-18吋（38cm-46cm）白色瓷盤（形狀不限）作品一款。
    The utensils are uniformly used as a 15-18 inch (38cm-46cm) white porcelain plate (unlimited shape).

  3. 使用顏色作品需搭配三種以上配色。
    Works using colors need to be matched with more than three colors.

  4. 作品顏料需為果醬或果膠（不可上膠及裝飾不可食用物品）。
    The pigment of the work should be jam or pectin (not gelatinized and decorated with inedible items).

  5. 需布置情境展示台呈現（如桌布、小道具等）。
    It is necessary to arrange a situational display stand (such as tablecloths, small props, etc.).

  6. 呈現作品說明卡（A4以下格式），說明作品創作介紹。
    Present the work description card (format below A4). Explain the creation introduction of the work.

  7. 大會提供個人展示空間為 90cm × 45cm，高度不限。
    The individual display space provided by The General Assembly is 90cm × 45cm, and the height is not limited.
     

評分標準Judging Criteria

  1. 設計與搭配性 Design and Collocation 20%
    構圖技巧與視覺美感 Composition skills and visual aesthetics.

  2. 主題是否符合臺南意象呈現 Theme Conformity to Tainan Imagery Presentation 50%
    具主題性，原創性展現獨特風格 Thematic, original, and able to show a unique style.

  3. 果醬上色技巧 Jam Coloring Skills 20%
    展現果醬特性畫盤技巧難易度 Focus on the technical level, showing the difficulty of drawing a plate with the characteristics of jam.

  4. 成品展示說明及創作理念 Finished Product Display Description and Creative Concept 10%
    作品說明卡敘述能力及展台佈置陳列 Narrative ability of works description card and exhibition stand arrangement and display.

草莓果醬
糖果和甜點

A6創意和菓子組 Innovative Wagashi

競賽規則 Competition rules

  1. 造型和菓子 4 款，每款各 2 個，每顆重 30-60g，產品須陳列擺飾在展台。
    There are 4 types of wagashi shapes, 2 pieces of each type, each weighing 30-60g. The products must be displayed on the booth.

  2. 和菓子上所有裝飾品皆須可食用，禁止使用非食用材料。
    All decorations on wagashi must be edible, and the use of non-edible materials is prohibited.

  3. 主題結合台南意象，自由創意。
    The theme combines Tainan imagery with free creativity.

  4. 大會提供個人展示空間為 90cm × 45cm。
    The individual display space provided by The General Assembly is 90cm × 45cm.
     

評分標準 Judging Criteria

  1. 製作技巧性 Technical Skills 40%

  2. 色澤搭配 Color Balance 10%

  3. 創意性 Innovation 20%

  4. 整體擺設 Overall Design 10%

  5. 台南意象Tainan image 20％

A7 現場蛋糕裝飾組 On-site Cake Decoration

競賽規則 Competition rules

  1. 動態現場競賽—蛋糕裝飾，以個人賽動態模式進行，作品需由個人獨立於60分鐘內完成，裝飾臺南意象8吋蛋糕。
    Dynamic on-site competition - cake decoration, in the dynamic mode of individual competition, the work needs to be completed by the individual within 60 minutes, decorating an 8-inch cake with a Tainan theme.

  2. 裝飾材料可使用奶油霜、動物性鮮奶油、脂肪抹醬、翻糖或巧克力。
    Garnish with cream, whipped cream, fat spread, fondant, or chocolate.

  3. 蛋糕體及裝飾材料需由參賽者自備。
    Participants are required to bring their own cake base and decoration materials.

  4. 現場只提供桌台，無提供電源，蛋糕體可事先裁剪完成。
    Only a table is provided on site, no power supply is provided, and the cake body can be cut in advance.

  5. 工作桌尺寸為 90cm × 75 cm。作品完成後，須擺放於大會指定的展示桌上（尺寸為 60cm × 60 cm），選手須自行準備蛋糕底盤或展示器皿。
    The working table measures 90×75 cm. Upon completion, the finished piece must be placed on the designated display table (60×60 cm), and participants are required to bring their own cake base or display ware.
     

評分標準 Judging Criteria

  1. 是否符合臺南意象呈現 Whether it conforms to the image presentation of Tainan 20%

  2. 造型、美觀 Styling, Beauty 30%

  3. 色彩協調性 Color Coordination 30%

  4. 難易度 Difficulty of Decoration 20%

裝飾蛋糕
星型曲奇

A8造型達克瓦茲組 Modeled Dacquoise Cookies

競賽規則Competition rules

  1. 製作3種造型達克瓦茲，每種展示5個以上。
    Make 3 types of Dacquoise, each displaying more than 5 pieces.

  2. 夾3種不同口味餡料。
    3 different flavour fillings.

  3. 大小與造型自由發揮，展示主題自由選擇。
    No restrictions on shape, size, and theme selection.

  4. 需附上創作理念及中文配方表。
    Attach creative concept and Chinese recipe list.

  5. 需有臺南元素意向（或臺南食材）
    Need to have Tainan elements (or Tainan ingredients)

  6. 展示桌子的大小：90cm × 45cm。
    Table space allotted: 90cm x 45cm.
     

評分標準Judging Criteria

 

  1. 是否符合臺南意象呈現 Conformity to Tainan Imagery Presentation 20%

  2. 創意Creativity 20%

  3. 製作技巧性 Technical Skills 30%

  4. 市場可行性 Market feasibility 20%

  5. 展台布置 Exhibit Booth Arrangement 10%

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