EverestBKCC S6 Semi Final (Round 2)

Last Date of Receiving of Entry Forms:

23rd January, 2025, 15:00 Hrs Goa
25 January, 2025
Please send the confirma on via email to mail@be [Link] and submit the hard copy along
with the registra on fee of Rs. 1000/- per team (Two students), either in cash or by cheque drawn
in favour of “Bandwagon Media Private Limited,” to the host partner - Agnel Ins tute of Food
Cra s & Culinary Sciences, Agnel Technical Educa onal Complex, Agnel Ashram, Verna,
Goa - 403722. Alterna vely, you can make the fee payment via UPI to the mobile number
9867011114@upi and a ached proof with this form.

Name & contact details of the par cipa ng students:

1) Name: ______________________________________________________________
Mobile: ____________________ Email: _________________________________________

2) Name : ______________________________________________________________
Mobile: ____________________ Email: _________________________________________

College Name: _________________________________________________________________

Address: ______________________________________________________________
_____________________________________________________________________________

Principal / HOD Name ____________________________________________________________

Mobile: _________________________ Email: ________________________________________

Signature of par cipa ng students: Signature of College Principal with seal:

1) __________________________

2) __________________________ _____________________________

*For more entries use the photocopy of the form.

Organised By Title Partner Host Partner International Tourism Partner Trophy Energy Vegan
Placement & Study Partner Partner Partner
Abroad Partner
 RULES AND REGULATIONS
Please read the rules carefully Goa
25 January, 2025
Competition Theme: “Flavours of India”
Eligibility: Only students shortlisted from the Intra-College Round are eligible for the Semi-Final Round at our host partner institute.
Entry Submission: Entries will only be accepted after attestation by the Principal or Head of Department (HOD).
Team Limit: A maximum of four team entries will be accepted per college/institution.
Team Composition: Each team will consist of two students for the Intra-College and Semi-Final Rounds, while the Finale will be an individual competition.
Dress Code: Participants must ensure that no branding, such as their organization or institute name or logo, is visible on their attire (dress or coat) during
the competition to ensure impartiality and prevent any potential jury bias.
Cancellation and Replacement: In case of participation cancellation due to unforeseen circumstances, the organizer must be notied immediately. Fees
are non-refundable, but team members can be replaced only for the Semi-Final Round.
Event Details: The Everest Better Kitchen Culinary Challenge Season 6 in Goa will be held on January 25 2025, at Agnel Institute of Food Crafts & Culinary
Sciences, Agnel Technical Educational Complex, Agnel Ashram, Verna Goa - 403722. Results will be announced on the same day.
Reporting Time: Reporting time is 08:30 AM, and participants must report at least 10 minutes before the scheduled reporting time.
Preparation Area: Participants are required to be present at their allocated area during recipe preparation/presentation.
Recipe and Photography Rights: The organizer reserves all rights to the recipes prepared and photographs taken during the Better Kitchen Culinary
Challenge Season 6. Any publication, reproduction, or copying of the recipes can only be done with the organizer’s prior approval.
Ingredients: Cooking facilities and common ingredients will be provided by the organizers. Participants must ensure no wastage. In addition, participants
may bring up to ve personal ingredients if required, which must be declared at registration. Note that there will be no reimbursement from the organizers
or host partner for these additional ingredients.
Disqualication: The organizer reserves the right to disqualify any team that fails to complete their task within the stipulated time or does not adhere to
competition decorum.
Liability: Neither the organizer nor the host partner will not be held responsible for any damage or loss during the event.
Menu Requirements: Participants will prepare a two-course menu featuring:
· A Regional Lost Recipe
· Tyohar ka Meetha (a traditional festive dessert)
Each participant must prepare one portion, plated in two separate presentations.
Preparation Timing: The total time allotted for meal preparation, plating, and station cleaning is 2 hours.
Plating and Presentation: Plating/presentation must be on white or black crockery. Participants must bring their own two sets of crockery. Props are not
allowed, and the presentation must include a menu card.
Recipe Submission: Participants must submit their written recipe to the volunteers before the jury tasting.
Meal Service: Meals must be served at the correct temperature to the judges.
Rule Violations: Participants who contravene any rules and regulations of the Better Kitchen Culinary Challenge Season 6 may be disqualied.
Award Acceptance: Award winners must ensure that they, or someone on their behalf, are present to accept the award.
Video Submission for Winners: Winners (First, Second, and Third place) must create a recipe video with MYMENU365 using Everest masala within a
week of the event and submit it to Better Kitchen. Better Kitchen will post the videos on social media, and winners must share the post from their own
social media accounts. This is mandatory for entry into the Finale.
Grand Finale: The winning team will qualify for the Grand Finale in Jaipur, scheduled for February 28 – March 1, 2025.
Mobile Phones: Mobile phones are strictly prohibited during the competition.
Organizer’s Rights: The organizer reserves the right to cancel, modify, or add to any of the rules and conditions listed above. The organizer’s
interpretation of these rules is nal. The organizer also reserves the right to limit the number of entries, modify any rule, cancel any category or section, or
cancel/postpone the Everest Better Kitchen Culinary Challenge Season 6 if necessary.
Scholarship Opportunity: The Semi-Final and Grand Finale winners will be awarded a WCE Chef Scholarship under the Bridge USA J-1 Exchange Visitor
Program for a duration of twelve months. Terms and conditions apply.
By submitting an entry, all participants agree to comply with the above rules and regulations of the Better Kitchen Culinary Challenge Season 6.
Participants will also follow the organizer’s instructions and the Standard Operating Procedures (SOP) during the event.

____________________ ____________________
Signature of the participant Signature of the participant

Organised By Title Partner Host Partner International Tourism Partner Trophy Energy Vegan
Placement & Study Partner Partner Partner
Abroad Partner
 BKBC S2 Semi Final
Last Date of Receiving of Entry Forms: SEASON 2

23rd January, 2025, 15:00 Hrs Goa

25 January, 2025
Please send the confirma on via email to mail@be [Link] and submit the hard copy along
with the registra on fee of Rs. 1000/- per team (Two students), either in cash or by cheque drawn
in favour of “Bandwagon Media Private Limited,” to the host partner - Agnel Ins tute of
Food Cra s & Culinary Sciences, Agnel Technical Educa onal Complex, Agnel Ashram, Verna,
Goa - 403722. Alterna vely, you can make the fee payment via UPI to the mobile number
9867011114@upi and a ached proof with this form.

Name & contact details of the par cipa ng students:

1) Name: ______________________________________________________________
Mobile: ____________________ Email: _________________________________________

2) Name : ______________________________________________________________
Mobile: ____________________ Email: _________________________________________

College Name: _________________________________________________________________

Address: ______________________________________________________________
_____________________________________________________________________________

Principal / HOD Name ____________________________________________________________

Mobile: _________________________ Email: ________________________________________

Signature of par cipa ng students: Signature of College Principal with seal:

1) __________________________

2) __________________________ _____________________________

*For more entries use the photocopy of the form.

Organised By Host Partner International

Placement & Study
Abroad Partner
RULES AND REGULATIONS
Please read the rules carefully SEASON 2
Goa
25 January, 2025
1. Each team will consist of two students for the Semi-Final Round, while the Finale will be an individual competition.
2. Entries will be accepted only after attestation by the Principal or Head of Department (HOD).
3. Open to all students of any year in hospitality courses and one-year certicate/diploma programs. All participants will receive a
participation certicate.
4. A maximum of four team entries will be accepted from each college/institution.
5. Participants must ensure that no branding, such as their organization or institute name or logo, is visible on their attire (dress or coat) during
the competition to ensure impartiality and prevent any potential jury bias.
6. In the event of a cancellation due to unforeseen circumstances, the organizer must be notied immediately. Fees are non-refundable, but
team members may be replaced for the Semi-Final Round.
7. The Better Kitchen Bakery Champion competition in Goa will take place on January 25, 2025, hosted by the Agnel Institute of Food Crafts &
Culinary Sciences, Agnel Technical Educational Complex, Agnel Ashram, Verna Goa - 403722. Reporting time is 08:30 AM, and the
results will be announced the same day.
8. Participants must arrive at least 10 minutes before the reporting time.
9. Participants must remain in their designated area during recipe preparation and presentation.
10. The organizer reserves the rights to all recipes prepared and photographs taken during the event. Publication or reproduction of the recipes
requires organizer approval.
11. The organizer may disqualify teams that fail to complete within the stipulated time or do not adhere to competition decorum.
12. The organizer/host partner is/are not responsible for any damage or loss of property.
13. No pre-mixes or articial ingredients are allowed. Ensure minimal wastage.
14. Time allowed for preparation and decoration of bakery items is 2 hours, including station cleanup.
15. Participants must bring their own equipment, such as cake turntables, nozzles, piping bags, rolling pins, colors, edible owers, knives,
cutters, and molds.
16. For the Semi-Final Round, participants must prepare:
· A Plated Dessert (two portions: one for tasting and one for social media).
· A Themed Cake with the theme "Sports" (no more than 1.5 kg, including decorations; all decorations must be edible).
17. Participants are required to decorate a cake during the competition. While they may bring decorations, they must also carry any additional
decoration materials, as the jury may request specic items to be made on-site. The organizer will provide the sponge, sugar, and whipped
cream; participants are responsible for other decoration materials based on the theme.
18. Plating/presentation must be on white crockery. Participants should bring two sets of their own crockery. No props are allowed, and the
plating presentation must include a menu card.
19. Participants must submit a written recipe to the volunteers before the jury tasting.
20. Any participant violating the rules and regulations of the Better Kitchen Bakery Champion may face disqualication.
21. Award winners must ensure they or a representative are present to accept their award.
22. The winning team will advance to the Grand Finale in Jaipur on February 28 – March 1, 2025.
23. Mobile phones are strictly prohibited in the lab.
24. The organizer reserves the right to cancel, modify, or add to any of the rules and conditions, and their interpretation is nal. They also
reserve the right to limit the number of entries, modify rules, or cancel/postpone the Better Kitchen Bakery Champion if necessary.
We agree to the rules and regulations of the Better Kitchen Bakery Champion Season 2 and will follow the instructions of the organizers and SOPs
during the event.

______________________ ____________________
Signature of the participant Signature of the participant
Organised By Host Partner International
Placement & Study
Abroad Partner
 Goa
BKF&BYMC Semi Final 25 January, 2025
Last Date of Receiving of Entry Forms:
23rd January, 2025, 15:00 Hrs

Please send the confirma on via email to mail@be [Link] and submit the hard copy along
with the registra on fee of Rs. 500/- per team (Single student), either in cash or by cheque drawn in
favour of “Bandwagon Media Private Limited,” to the host partner - Agnel Ins tute of Food Cra s
& Culinary Sciences, Agnel Technical Educa onal Complex, Agnel Ashram, Verna Goa - 403722.
Alterna vely, you can make the fee payment via UPI to the mobile number 9867011114@upi and
a ached proof with this form.

Name & contact details of the par cipa ng student:

1) Name: ______________________________________________________________

Mobile: ____________________ Email: _________________________________________

College Name: _________________________________________________________________

Address: ______________________________________________________________
_____________________________________________________________________________

Principal / HOD Name ____________________________________________________________

Mobile: _________________________ Email: ________________________________________

Signature of par cipa ng students: Signature of College Principal with seal:

1) __________________________

_____________________________
For more entries use the photocopy of the form.

Organised By Host Partner Beverage Partner

RULES AND REGULATIONS
Goa
Please read the rules carefully 25 January, 2025

1. Each team will consist of a single participant for both the Semi-Final and Final Rounds.
2. Entries will be accepted only after attestation by the Principal or Head of Department (HOD).
3. The competition is open to all students enrolled in hospitality courses. All participants will receive a participation certicate.
4. A maximum of four team entries will be accepted from each college/institution. The number of teams for the Better Kitchen F&B Young
Masters Challenge will correspond to the number of teams participating in the Better Kitchen Culinary Challenge (BKCC).
5. Participants must ensure that no branding, such as their organization or institute name or logo, is visible on their attire during the competition.
This ensures impartiality and prevents any potential bias in the jury's evaluation.
6. In the event of a cancellation due to unforeseen circumstances, the organizer must be notied immediately. While fees are non-refundable,
team members may be replaced for the Semi-Final Round.
7. The Better Kitchen F&B Young Masters Challenge will take place on January 25, 2025, at the Agnel Institute of Food Crafts & Culinary
Sciences, Agnel Technical Educational Complex, Agnel Ashram, Verna Goa - 403722.
8. Reporting time is 08:30 AM, and the results will be announced on the same day.
9. Participants must arrive at least 10 minutes before the reporting time.
10. Participants must remain in their designated area during preparation and presentation.
11. The organizer reserves the rights to all recipes prepared and photographs taken during the event. Any publication or reproduction of recipes
requires prior approval from the organizer.
12. Teams that fail to complete tasks within the stipulated time or do not adhere to competition decorum may be disqualied.
13. The organizer/host partner is/are not responsible for any damage or loss of personal property.
14. Mobile phones are strictly prohibited in the lab during the competition.
15. Participants must bring all required materials, including linen, cutlery, and decor items. A standard table size and chairs will be provided by
the organizer/host partner.
16. Plating/presentation, provided by the BKCC Season 6 participants, will be done using white or black crockery. Participants must use this
crockery to create their table setup. Additional setup materials should align with the Flavours of India theme.
17. Tasks:
Ÿ Prepare one mocktail using syrups provided by the organizer. The recipe must be submitted to the jury in advance.
Ÿ Create a table setup to complement the dish made by the BKCC Season 6 participants.
Ÿ Pen & Paper Test.
18. Participants are allowed a total of 2 hours to complete their tasks.
19. Cumulative scores from all rounds will determine the winners.
20. Award winners must ensure their presence, or a representative’s presence, to accept their awards.
21. The winning team will advance to the Grand Finale in Jaipur, scheduled for February 28 – March 1, 2025.
22. Any participant violating the rules or regulations of the competition will face disqualication.
23. The organizer reserves the right to cancel, modify, or add to any rules and conditions. Their decisions are nal.
24. The organizer may limit the number of entries or postpone/cancel the competition if necessary.

We agree to the rules and regulations of the Better Kitchen Food & Beverage Young Masters Challenge and will follow the instructions
of the organizers and SOPs during the event.

____________________
Signature of the participant

Organised By Host Partner Beverage Partner

 Goa
EnzoHKO Semi Final 25 January, 2025
Last Date of Receiving of Entry Forms:
23rd January, 2025, 15:00 Hrs

Please send the confirma on via email to mail@be [Link] and submit the hard copy along
with the registra on fee of Rs. 500/- per team (Single student), either in cash or by cheque drawn in
favour of “Bandwagon Media Private Limited,” to the host partner - Agnel Ins tute of Food Cra s
& Culinary Sciences, Agnel Technical Educa onal Complex, Agnel Ashram, Verna Goa - 403722.
Alterna vely, you can make the fee payment via UPI to the mobile number 9867011114@upi and
a ached proof with this form.

Name & contact details of the par cipa ng student:

1) Name: ______________________________________________________________

Mobile: ____________________ Email: _________________________________________

College Name: _________________________________________________________________

Address: ______________________________________________________________
_____________________________________________________________________________

Principal / HOD Name ____________________________________________________________

Mobile: _________________________ Email: ________________________________________

Signature of par cipa ng students: Signature of College Principal with seal:

1) __________________________

_____________________________

*For more entries use the photocopy of the form.

Organised By Host Partner
RULES AND REGULATIONS
Goa
Please read the rules carefully
25 January, 2025
1. Each team will consist of a single participant for both Semi Final and Final Rounds.
2. Entries will only be accepted with attestation from the Principal or Head of Department (HOD).
3. Open to all students of hospitality and hotel management courses. All participants will receive a participation certicate.
4. A maximum of four entries per college/institution will be accepted.
5. Participants must ensure that no branding, such as their organization or institute name or logo, is visible on their attire during the competition.
This ensures impartiality and prevents any potential bias in the jury's evaluation.
6. The Enzo Housekeeping Olympiad will take place on January 25, 2025, at the Agnel Institute of Food Crafts & Culinary Sciences,
Agnel Technical Educational Complex, Agnel Ashram, Verna Goa - 403722.
7. Reporting time is 08:30 AM, and the results will be announced on the same day.
8. Participants must arrive at least 10 minutes before the reporting time.
9. In the event of a cancellation due to unforeseen circumstances, the organizer must be notied immediately. Entry fees are
non-refundable, but participants may be replaced in the event of withdrawal before the competition begins.
10. Competition Tasks
· Flower Arrangement: Participants may bring their owers and decorative items. No pre-made arrangements are allowed.
Organizers will provide green llers & oasis sponge. The arrangement must align with a theme announced on the [Link]
number of owers used in the decoration must not exceed 20.
· Bed Making: Participants may bring their Bedsheets, pillow covers. Participants must follow professional housekeeping
standards for hospital corners, smooth bedding, and presentation.
· Towel Art: Participants may bring their Towels and props. Participants must adhere to a specic theme announced at the event.
· Pen-and-Paper Test.
11. Participants are allowed a total of 2 hours to complete their tasks.
12. Participants must remain in their designated area during the competition.
13. The organizer reserves the right to use photographs and videos of participants and their work for promotional purposes.
14. The organizer is not responsible for any loss or damage to personal property during the event.
15. Mobile phones and other electronic devices are strictly prohibited during the competition.
16. Participants must clean their workstation after completing each task.
17. Scoring from all tasks will be cumulative to determine the winners.
18. The organizer reserves the right to cancel, modify, or add to any of the rules and conditions.
19. The organizer's decisions are nal and binding.

We agree to the rules and regulations of the Enzo Housekeeping Olympiad and will follow the instructions of the organizers and
SOPs during the event.

____________________
Signature of the participant

Organised By Host Partner