2. APPROVAL AND TIME SCHEDULE
2.1 APPROVAL OF COMPETITIONS BY WORLD ASSOCIATION
2.2 TIME SCHEDULE
2.3 WACS LOGO

3. CRITERIA FOR VARIOUS COMPETITIONS INCLUDING AWARDING OF POINTS

3.1 NATIONAL TEAMS
Team Composition
Exhibition Requirements
Category A
Category B
Category C
Category R - Hot Food - Restaurant of the Nations Asian Guidelines
3.2 YOUTH NATIONAL TEAMS
Team Composition
Exhibition Requirements
Category A
Category B
Category C
Category R - Hot Food
3.3 REGIONAL, CITY AND COMPANY TEAMS
Team Composition
Exhibition Requirements
Category A
Category B
Category C
Category D Hot & Cold Buffet
3.4 MILITARY TEAMS
Team Composition
Exhibition Requirements
Category B
Category R - Hot Food - Restaurant of Nations
WACS CULINARY GUIDELINES 2
3.5 GLOBAL CHEFS CHALLENGE
3.6 CONTEMPORARY CATEGORY
3.7 THE GOURMET TEAM CHALLENGE COLD EDIBLE BUFFET
3.8 INDIVIDUAL EXHIBITOR
Category A
Category B
Category C
Category D

4. SAMPLE OF MARKING SHEETS AND POINTS AWARDED FOR DIFFERENT CATEGORIES

4.1 NATIONAL TEAMS
Points for Categories A, B and C
Points for Category R

5. JURY

5.1 WACS INTERNATIONAL JUDGES CRITERIA/QUALIFICATIONS
5.2 SELECTION OF THE PRESIDENT OF THE JURY AND LEAD JUDGE
5.3 NUMBER OF WACS APPROVED JUDGES REQUIRED FOR INTERNATIONAL COMPETITIONS
5.4 NUMBER OF WACS APPROVED JUDGES REQUIRED FOR REGIONAL COMPETITIONS
5.5 AJUDICATION CRITERIA/OBLIGATIONS
5.6 BEST PRACITICES
5.7 REMUNERATION
5.8 PROCEDURES FOR THE APPOINTMENT OF WACS INTERNATIONAL CULINARY JUDGES
5.9 JUDGES SEMINAR
5.10 WACS APPROVED JUDGES LIST

6. PRESENTATION OF PRIZES/TITLES

6.1 MEDALS

7. GENERAL

7.1 GENERAL GUIDELINES FOR COMPETITORS AND JUDGES
7.2 NEW GUIDELINES FOR THE JUDGING OF CATEGORY C

8. CONCLUDING RULES

8.1 APPEALS COMMITTEE