Competition Location: N38D Juice Bar
Briefing Location: ATTA Center->N307
Objective:
Prepare espresso, cappuccino, based on classical recipes and one “signature coffee” with products out of the basket.
Competition schedule for Barista
Participant overview for this competition
Competition Location: N26 Dark Hall
Briefing Location: ATTA Center->N217
Objective:
Prepare two different cocktails based on a classical recipe out of a presented list and one free creation out of a Mystery Basket. Two portions of each drink have to be prepared!
The Mystery Basket ingredients will be presented at the briefing and will not be published on the official homepage.
Competition schedule for Cocktail
Participant overview for this competition
Competition Location: N38D
Briefing Location: N26 Canteen
Objective:
Prepare as a team a set menu composed by a Cold Starter (Latvian herring) and a Main Course for three persons, out of a Mystery Basket of ingredients.
As obligatory ingredients, competitors should use:
➢Herring, rye bread, beetroot on the cold starter
➢Pork fillet, quince, grey peas on the main course
➢All the four (4) mystery ingredients
As obligatory techniques, competitors should:
➢Use a pickled technique on Cold Starter
➢Have one crispy element technique on the main course
➢At least one sauce on the main course
Besides the practical tasks, competitors will be assessed on a different task, where they must identify ingredients and flavours, through a blind mystery criterion. This component of the competition decorates after the briefing and selection of teams. Only one of the members of the team represents the teams on this assessment. (Total time of the practical part of the culinary blind tasting quiz: 15 minutes)
Competition schedule for Culinary Art
Participant overview for this competition
Competition Location: N37D
Briefing Location: D314D
Objective:
This competition reveals your skills as an upcoming Chef. The participants show their skills as one of the members of a team in front of a public.
Competition schedule for Decathlon
Participant overview for this competition
Competition Location: N26 White Hall
Briefing Location: N317
Objective:
This competition reveals competitors carving skills. The participants show their skills as one of the members of a team in front of a public. Final composition of 4 (four) carved melons (2 Golden Honeydew and 2 Honeydew) prepared of each team, summary of skills, creativity and number of used different carving technics will be valued by the judges for determining final score and the winners
Competition schedule for Food Carving
Participant overview for this competition
Competition Location: D165
Briefing Location: ATTA Center->D165
Objective:
Demonstrate (verbally and non-verbally) skills for daily front office operations, reflecting encounters
with in-house guests and future guests.
Competition schedule for Front Office
Participant overview for this competition
Competition Location: D228
Briefing Location: ATTA Center
Objective:
• Demonstrate general Hospitality Management knowledges, through an individual test.
• Demonstrate Hospitality Management knowledges and skills, by playing a business simulator.
• Make a team presentation regarding the strategy, decision making, results (previewed and actual) and other subjects concerning the simulator use.
Competition schedule for Hospitality Management
Participant overview for this competition
Competition Location: N42D
Briefing Location: 219
Objective:
Prepare as team a modern restaurant dessert for five (5) persons, five (5) plate, out of the basket of ingredients.
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The dessert title:
Gluten free modern style dessert
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The dessert must be composed by:
- sponge cake
- cream or mousse
- sauce
- crunchy element
- decorations elements
- blackcurrants is mandatory ingredients
- (sauces or creams for decoration doesn't count as a cream or mousse)
Basket of ingredients and pastry equipment will be published on the official AEHT website, 2 months prior to the competition. Changes of the ingredients published earlier could be possible due to supplying problems.
Competition schedule for Pastry
Participant overview for this competition
Competition Location: N26 Restaurant
Briefing Location: ATTA Center->N302
Objective:
In the Restaurant Service Competition students, as a team, must accomplish several tasks embodying a waiter’s work in front of a jury representing the guests.
Goal:
* Increase the importance of team work and develop social and interpersonal skills in a spirit of learning and sharing knowledge;
* Assess the skills of students of Hotel and Tourism Schools, across Europe, always in a pedagogical perspective;
* Enhance the art of table service and emphasize the importance of this art in the hotel & catering business.
Competition schedule for Restaurant Service
Participant overview for this competition
Competition Location: Tue: D212. Wed: PullMan Hotel
Briefing Location: ATTA Center->D212
Objective:
Demonstrate general knowledge about strategic choices within the Hospitality industry, through a written test within a group.
•Demonstrate general knowledge about strategic choices within the Hospitality industry, by making a case study within a group
•Make a team presentation on ‘Strategic Thinking for tomorrows Hospitality’ with a clear focus on innovation, sustainability and digitalisation and launch a marketing plan after rebranding.
Competition schedule for Strategic Thinking
Participant overview for this competition
Competition Location: D123D(prep. & test)/D113D(presentation)
Briefing Location: -
Objective:
To prepare and deliver in a mixed-nationality team a presentation of an innovative tour package
promoting a tourist destination including answers/solutions/suggestions to current tourism questions
and issues at the destination level.
The main aim of this year’s competition is to promote Riga with a particular focus on innovative,
sustainable, responsible and digital tourism. The exact theme / themes will be announced during the
briefing at the start of the competition.
Competition schedule for Tourist Destination
Participant overview for this competition
Competition Location: N219
Briefing Location: D313D
Objective:
Prepare as a team (2 competitors per team) a 2 (two) course VEGETARIAN OVO/LACTO menu
composed by a Starter and a Main Course (both vegetarian) for 3 (three) persons, out of a basket of
ingredients, there will be 4 mystery ingredients which need to be used as part of the menu, these
ingredients will be announced at the competition briefing in Riga.
Competition schedule for Vegetarian Cuisine
Participant overview for this competition
Competition Location: N26 White Hall
Briefing Location: ATTA Center->N218
Objective:
The objective in the Wine Service Competition is to evaluate wine knowledge and professional skills of the competitors in a typical work related situation based on an upscale restaurant with international guests.
Competition schedule for Wine Service
Participant overview for this competition