B1臺南傳統喜餅組 Tainan Traditional Chinese Wedding Pastry
競賽規則 Competition Rules
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作品須以可食用素材完整製作，4款造型，每款需呈現3件相同作品。
The pastries must be completely edible and presented with 4 different designs, each shown in 3 identical pieces. -
主題自訂，需展現至少3種以上中式點心技法。
The theme is self-created and must showcase at least 3 traditional Chinese pastry techniques. -
可選擇之項目包含：傳統糕仔類（如涼糕、鹹糕仔）、酥油皮類（如蛋黃酥、綠豆椪）、糕漿皮類（如廣式餅皮、台式餅皮、青仔皮）等，鼓勵創新與傳統技藝結合。
Acceptable categories include traditional steamed rice cakes (e.g., jelly cakes, savory rice cakes), flaky lard pastry types (e.g., egg yolk pastry, mung bean cakes), and batter-based pastry skins (e.g., Cantonese mooncake crust, Taiwanese-style crust, green dough crust). Fusion of tradition and innovation is encouraged. -
所有裝飾與著色須為可食用素材。
All decorations and coloring must be edible. -
展示底盤大小不得超過40×40平方公分。
The maximum baseboard size is 40×40 cm.
須搭配展示桌布置與創意理念說明。
Table decoration and a written creative concept are required. -
其他未盡事宜，依主辦單位公告辦理。
Matters not specified herein will be governed by the organizer’s announcements.
評分標準 Judging Criteria
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是否符合臺南意象呈現 Whether it conforms to the image presentation of Tainan 20%
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技術性 Technical Skills 40%
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烘焙色澤與協調 Color Balance 10%
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創意發想 Innovation 20%
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整體設計 Overall Design 10%
B2杯子蛋糕裝飾組 CUP CAKE SHOWPIECE
競賽規則 Competition Rules
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杯子蛋糕展示品（12個）（展示品）
CUP CAKE SHOWPIECE (12 PIECES ) (DISPLAY ) -
參賽者須展示12個可以食用的杯子蛋糕。
To display Cup Cake Showpiece of competitor's own choice. The display must consist of twelve (12) pieces of edible cupcakes. -
不可以使用蛋糕預拌粉/預混粉。
Premixes are not allowed. Judges will slice, inspect & taste the cupcakes. -
參賽作品會被評判分切和檢視（若有需要）。須放置食譜和配方。
Competitors have to display a tasting portion for the judges. RECIPE REQUIRED -
展示桌子的大小：60cm× 60cm。
Table space allotted: 60cm x 60cm.
評分標準 Judging Criteria
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是否符合臺南意象呈現 Conformity to Tainan Imagery Presentation 20%
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技術 Technical 30%
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創意 Creativity 25%
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美感 Aesthetic 25%
B3造型菠蘿麵包組 Pineapple Bun Category-Creative Styling
競賽規則 Competition Rules
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須展示兩種造型菠蘿麵包作品，每種樣式各 6 件，共 12 件。
Two different styles of creative pineapple buns must be displayed, with six pieces for each style, totaling 12 pieces. -
每個菠蘿麵包重量需介於 80 至 120 公克。
Each pineapple bun must weigh between 80 and 120 grams. -
嚴禁使用非可食性食材，或違反食品添加物相關規定之材料。
The use of non-edible ingredients or any material violating food additive regulations is strictly prohibited. -
本賽為個人靜態展示競賽，作品可自由創作，展示桌尺寸為 60cm x 60cm。參賽者需自備展臺布置、創作理念說明及菜卡。
This is an individual static display competition. The creations are freely designed. Display space is limited to 60cm x 60cm. Participants must provide their own table setup, creative concept description, and dish card.
評分標準 Judging Criteria
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是否符合臺南意象呈現 Conformity to Tainan's cultural imagery 20%
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主題與創意 Theme & Creativity 30%
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藝術性與配色 Aesthetic Appeal & Color Harmony 20%
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技術與衛生 Technical Skills & Hygiene 20%
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整體擺設與視覺效果 Overall Design & Visual Presentation 10%
B4烘焙常溫蛋糕組 Baking cake at room temperature
競賽規則Competition rules
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製作烘焙伴手禮 2 款,每款至少 6 個或以上,需具商業價值,並可以在常溫保存期限至少 7 天
Make 2 types of baking souvenirs, each with at least 6 pieces or more, must have commercial value, and can The shelf life is at least 7 days at room temperature. -
每個/片,成品重量限 20-100g,形式不拘。
Each piece/piece, the weight of the finished product is limited to 20-100g, and the format is not limited. -
展台布置，需用桌布展台布置60cm x 60cm
Booth layout requires tablecloth booth layout of 60cm x 60cm -
選手要準備作品名稱菜卡，需附上創作理念及中文配方表
Contestants must prepare a menu card with the title of their work and attach the creative concept and Chinese recipe list. -
需有臺南元素意向（或臺南食材）
Need to have Tainan elements (or Tainan ingredients)
評分標準Judging Criteria
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是否符合臺南意象呈現 Conformity to Tainan Imagery Presentation 20%
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整體呈現 Overall presentation30%
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創意構圖技巧 Creative Composition Techniques 30%
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展台布置 Exhibit Booth Arrangement 20%
B5造型馬卡龍組 Creative Macaroon Set
競賽規則Competition rules
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製作3種創意性馬卡龍，每種展示5個以上。
Make 3 types of creative macaroons, each displaying more than 5 pieces. -
夾3種不同口味餡料。
3 different flavour fillings. -
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. -
選手要準備作品名稱菜卡。
Participants must prepare a name card for their work. -
需附上創作理念及中文配方表。
Attach creative concept and Chinese recipe list. -
展示空間60×60cm。
Display table space 60×60cm -
需有臺南元素意向（或臺南食材）
Need to have Tainan elements (or Tainan ingredients)
評分標準Judging Criteria
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是否符合臺南意象呈現 Conformity to Tainan Imagery Presentation 20%
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創意及藝術性 Creativity and Artistry 20%
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創意構圖技巧 Creative Composition Techniques 20%
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色彩性 Color Properties 10%
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展台布置 Exhibit Booth Arrangement 30%
B6果凍花組(花藝組) Jelly Flower Set- Floral Art Category
/ B7果凍花組(創意組) Jelly Flower Set- Creative Group
競賽規則Competition rules
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B6 (花藝組): 比賽作品規格，圓形8吋果凍，用3D形式打成花型，整體以花卉構圖為主。
B6 (Floral Art Category): The specifications of the competition work are: round 8-inch jelly with flower patterns in 3D form and the overall composition is mainly based on flowers. -
B7 (創意組): 比賽作品規格12吋長方形，以長28公分～35公分X寬18公分～25公分，用3D形式可以打成動物、植物、畫畫、雕刻、模具、模型，無限創意。
B7 (Creative Group): Competition work specifications are 12 inches rectangular with a length of 28 to 35 centimeters and a width of 18 to 25 centimeters. The 3D form can be used to create animals, plants, paintings, sculptures, molds, and models with unlimited creativity. -
展台布置，需用桌布展台布置60cm x 60cm
Booth layout requires tablecloth booth layout of 60cm x 60cm -
可用天然蔬果汁和使用色素（只要食品合格）
Natural vegetable juices and pigments can be used (as long as the food is qualified) -
選手要準備作品名稱菜卡，需附上創作理念及中文配方表
Contestants must prepare a menu card with the title of their work and attach the creative concept and Chinese recipe list. -
需有臺南元素意向（或臺南食材）
Need to have Tainan elements (or Tainan ingredients)
評分標準Judging Criteria
1、是否符合臺南意象呈現 Conformity to Tainan Imagery Presentation 20%
2、透明度Transparency 20%
3、創意構圖技巧Creative Composition Techniques 20%
4、顏色明顯度Color Visibility 10%
5、展台布置Exhibit Booth Arrangement 30%
B8現場動態蔬果雕刻組 live-Fruits & Vegetable Carving
競賽規則 Competition rules
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參賽者需於規定時間至現場完成檢錄,逾時即喪失競賽資格,競賽過程需著整齊廚師服、圍裙、廚 師帽及工作鞋進行比賽。服裝不得露出參賽者大名及可辨別身份之記號,以示公正。
Contestants must complete the check-in at the site within the specified time.Contestants who do not completely check in on time will be disqualified. During the competition, they must wear chef's uniforms, aprons, chef's hats, and work shoes. The clothing must not reveal the contestant's name and identification. -
作品必須是生食水果或蔬菜食材雕刻，其最低高度不能低於60公分，最高度不能高於120公分，寬不能超過90公分。
The work must be carved with raw fruits or vegetables. The height of the display should not exceed 120cm or lower than 60cm, and it should not be wider than 90cm. -
參賽者需於三小時內完成作品及擺設。
Competitors must complete the assembly of the decoration within 3 hour. -
比賽時間內，參賽者需獨自完成作品的擺設及組合，其他助手不得進入比賽範圍（可協助搬運）。
During the competition, the competitors need to complete the decoration and combination of the works alone, and other assistants are not allowed to enter the competition area (assistance with transport is allowed). -
主辦單位提供工作台 W180cmX60cm 一式、展示台空間 W180cmX60cm 一式、椅子一張及垃圾桶一式,競賽後垃圾需由參賽選手自行處理。
A workbench (W180cmX60cmThe ), one display booth (W180cmX60cm), a chair and a trash can will be provided. After the competition, the garbage must be disposed of by the contestants themselves. -
競賽現場由主辦單位依需求提供工作台與展示台,現場不提供電力,不得使用電動雕刻刀,如因個人攜帶設備造成現場電力跳電影響競賽,即取消參賽資格。
The event coordinators will provide each participant with different sizes of workbenches and display booths according to the competitions. Electricity will not be provided on site, and electric carving knives are not allowed. If there is a power outage caused by the contestant’s personal equipment, he or she will be disqualified and shall be responsible for the damages. -
作品應該是原創的和獨創性的，整體組合應該在美學上令人愉悅。
The work should be original and independently creative, and the overall combination should be aesthetically pleasing. -
應展示創新的雕刻技術和難度、精細刀工技巧。
Innovative carving techniques and difficulty, along with fine knife skills, should be demonstrated. -
作品必須是立體的，並且從各個角度觀賞都具有吸引力。
The work must be three-dimensional and attractive to view from all angles. -
注重細節、成品外觀、比例和對稱性。
Attention should be paid to detail, finished appearance, proportion, and symmetry. -
充分研究和清楚理解所呈現的主題內容。
The thematic content presented should be fully studied and clearly understood. -
品應相稱且平衡，必須有一個明確的焦點。
Works should be proportionate and balanced, with a clear focus. -
材料的選擇，包括果皮和核心在內的色彩和諧度與能力都很重要。
The choice of materials, color harmony, and ability, including peel and core, are very important. -
作品必須優美、精緻，正確組裝，接縫必須完美。
The piece must be beautiful, delicate, assembled correctly, and seams must be perfect. -
參賽者需在特定的條件下，盡量取得各因素的平衡，包括主題及內容、色彩、及藝術美學的原素。
Competitors should strive to balance various factors under specific conditions, including theme and content, color, and elements of artistic aesthetics. -
競賽所產生之廚餘,請選手自行打包後放置於大會指定之廚餘回收點,廚餘以外的垃圾請選手自行處理,但不得造成展覽會場之環境髒亂。
Contestants should place food waste in the designated area. Contestants should dispose of other waste by themselves and ensure the working station is clean. -
在整個活動期間，作品展示必須保持新鮮。
The presentation must remain fresh throughout the event.
允許事項 Allows
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允許使用牙籤、木串和三秒膠，但不可外露。
Toothpicks, skewers, and super glue are allowed, but not exposed. -
作品內部可允許使用支架，如金屬、塑膠及木材等，但不可外露。
Brackets, such as metal, plastic, and wood, can be used inside the work, but should not be exposed. -
可使用天然的綠色植物（如使用盆栽不可多於整個作品的1/4，泥土必須盛裝於器皿內不應接觸到雕刻作品，防止水果或蔬菜污染）。
Natural green plants can be used (if potted plants are used, no more than 1/4 of the entire work should be used. The soil must be contained in the container and should not come into contact with the sculptured work to prevent contamination of fruits or vegetables).
禁止事項 Prohibitions
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禁止使用鮮花、泥土、沙、動物毛皮等裝飾物品。
It is forbidden to use flowers, soil, sand, animal fur, and other decorative items. -
參賽作品不能有任何廣告成分融入於設計中。
Entries must not have any advertising elements incorporated into the design. -
禁止使用石頭、人造花、絲帶、珠子等裝飾元素。
It is forbidden to use decorative elements such as stones, artificial flowers, ribbons, and beads. -
作品應是首次參賽展出，大會不接受曾參賽作品，如被發現、遭人檢舉或冒用他人名義參賽等違規事項者將取消獎牌資格。
The work should be exhibited for the first time; the General Assembly will not accept entries that have been entered before. If it is discovered that a work has been reported or fraudulently used under another person's name, the participant will be disqualified from the medal.
注意事項 Precautions
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如參賽作品含任何令人不愉快或有侮辱成份，評審或大會將有權取消作品展示。
If the entry contains any unpleasant or insulting elements, the judge or the General Assembly will have the right to cancel the display of the entry. -
在評分完成公布後，參賽者可擺放姓名卡片或單位標誌於工作台上。
After the scoring is announced, participants can place name cards or company logos on the workspace. -
所有器具如有任何遺失或損毀，大會概不負責。
The General Assembly shall not be responsible for any loss or damage to all equipment. -
所有雕刻作品將展出至展覽結束，不允許提前拆除作品。
All carvings will be exhibited until the end of the exhibition, and early demolition of the works is not allowed. -
於當日比賽結束後，若參賽者還未清理展品，主辦單位將有權清理所有留下的展品。（作品展示及清理時間如有改動，將另行通知）。
If competitors have not cleaned up the exhibits after the end of the competition, the organizer will have the right to clean up all the remaining exhibits. (If there is any change in the display and cleaning time of the exhibits, it will be notified separately).
評分標準 Judging Criteria
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符合臺南意象呈現 Whether it conforms to the image presentation of Tainan 20%
作品需考量是否有加入臺南的元素與食材，並可有永續的呈現。
The work needs to consider whether it incorporates elements and ingredients from Tainan, and whether it can be presented in a sustainable way. -
設計及搭配 Design and Collocation 20%
作品需考量完成後觀賞之比例及對稱；作品必須是立體及多角度的；主題須溫和及非暴力的；設計必須是優美、精細、平和。食材的選擇、色彩的和諧及其展現能力均非常重要。
The proportion and symmetry of viewing after completion of the work must be considered; works must be three-dimensional and multi-angle; the theme should be moderate and non-violent; the design must be graceful, delicate, and peaceful. The choice of ingredients, the harmony of colors and their ability to display are all very important. -
創意及原創性 Creativity and Originality 20%
作品需給人好的印象、原創性及有獨創的，並能展現出創新的雕刻技術。
Works must be impressive, original, and creatively unique, and show innovative carving techniques. -
技術與難度 Technique and Difficulty 30%
作品需展現參賽者高超的雕刻技術、結構技術運用及手藝、難度精湛的雕工，正確的組裝及精細的接合，令人讚賞藝術美學。
The work should demonstrate the competitor's superb carving techniques, structural technology application, craftsmanship, difficult carving work, correct assembly, and fine joint, which are admirable in terms of artistic aesthetics. -
乾淨的整體展示 Clean Overall Display 10%
作品展示必須基於美學和整潔原則，給人留下良好的印象及可用於宴會上。
The presentation of the work must be based on aesthetics and cleanliness principles, leaving a good impression and being suitable for banquet use.
