B1 翻糖蛋糕裝飾 Fondant Cake Decoration

一、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.

二、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%

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B2 糖霜餅乾裝飾 Decorated Cookies
 

一、競賽規則 Competition rules
 

1、烘培的餅乾必須完全被糖霜覆蓋，4款造型，每款需呈現3片一模一樣的圖案。
Baked biscuits must be completely covered with royal icing. 4 designs, each of which must present 3 pieces of the same patterns.
2、主題自創，需要呈現至少4種以上的技法。
The theme is self-created, and at least 4 techniques need to be presented.
3、餅乾上的裝飾與顏色必須是可食用。
The decorations and color on the biscuits must be edible.
4、底盤最大為40X40平方公分以內。
The maximum baseboard is within 40X40 square centimeters.
5、須展台布置及附上創意理念。
Table decoration and creative ideas are required.
6、本簡章未載明事宜以主辦單位公布之辦法行之。
Matters not specified in this brochure will be handled in accordance with the procedures announced by the organizer.
 

二、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、技巧性 Technical Skills 40%
3、配色和協 Color Balance 10%
4、創意發想 Innovation 20%
5、整體擺設 Overall Design 10%

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B3 創意麵包 Innovative Bread
 

一、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.
 

二、競賽方式 Competition mode
 

靜態平面式作品展示 Display creations

 

三、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60cm x 60cm。
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 60cm x 60cm.
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、四種麵包，每組兩件共呈現八件。
Four kinds of bread, two pieces each, a total of eight pieces are presented.
5、每件作品約在 60-150 公克。
Each piece is about 60-150 grams.
 

四、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%

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B4 靜態盤式甜點 Display of Plated Desserts

一、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60cm x 60cm 以內，自備展臺布置、創作理念及菜卡。
The table specification is within 60cm x 60cm, 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.

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二、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.

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B5 創意果醬畫盤 Innovative Jam Drawing Plate
 

一、競賽規則 Competition rules
 

1、臺南400年活動。主題為臺南古蹟文化、產業文化、飲食文化、歷史文化等。
Tainan 400 Years of Events. 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60×60cm，高度不限。
The individual display space provided by The General Assembly is 60×60 cm, and the height is not limited.

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二、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.

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B6 創意和菓子 Innovative Wagashi
 

一、競賽規則 Competition rules
 

1、產品須融入臺南在地食材製作。
The product must be made with local ingredients in Tainan.
2、造型和菓子2款，每款各3個，每款重30-50g，產品須陳列擺飾在展台。
2 types of shaped Wagashi, 3 of each, each weighing 30-50g, and the products must be displayed and decorated on the table.
3、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 the Wagashi must be edible, and non-edible materials are prohibited.
4、主題造型不限，自由創意。​

Unlimited theme modeling, free creativity.
和菓子的皮或餡料須使用臺南在地食材。
The skin or filling of Wagashi must be made from local ingredients in Tainan.
食材例如: 芒果、龍眼、哈密瓜、柚子、鳳梨、木瓜、小番茄、臺南16號米……等。
Ingredients such as: mango, longan, honeydew melon, pomelo, pineapple, papaya, cherry tomato, Tainan No. 16 rice, etc.
 

二、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、製作技巧性 Technical Skills 40%
3、色澤搭配 Color Balance 10%
4、創意性 Innovation 20%
5、整體擺設 Overall Design 10%

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B7 靜態蔬果雕 Display of Carving Fruits & Vegetables
 

一、競賽規則 Competition rules
 

1、參賽者可選用其中一項目製作雕刻作品
Competitors can choose one of the items to make carvings
蔬菜類：需至少使用3種蔬菜材料雕刻製作。
Vegetables: At least 3 types of vegetable materials must be carved and made.
水果類：需至少使用3種水果及3種蔬菜材料雕刻製作，兩類材料需各占整體作品比例50%。
Fruit: At least 3 types of fruit and 3 types of vegetable materials must be used for carving and production, and the two types of materials must each account for 50% of the overall work.
2、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.
3、參賽者需於1小時內完成擺設組裝。
Competitors must complete the assembly of the decoration within 1 hour.
4、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).
5、可使用的桌面面積為90公分（寬） × 90公分（深）。
The available desktop area is 90 cm (W) × 90 cm (D).
6、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.
7、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.
8、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.
9、應注重細節、成品外觀、比例和對稱性。
Attention should be paid to detail, finished appearance, proportion, and symmetry.
10、應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.
11、作品應相稱且平衡，必須有一個明確的焦點。
Works should be proportionate and balanced, with a clear focus.
12、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.
13、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.
14、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.
15、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.

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二、允許事項 Allows

1、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.
2、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.

3、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).

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三、禁止事項 Prohibitions

1、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.
2、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.
3、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.
4、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.

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四、注意事項 Precautions

1、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.
2、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.
3、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.
4、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.
5、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).

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五、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%
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.
2、設計及搭配  Design and Collocation 25%
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.
3、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.
4、技術與難度  Technique and Difficulty 45 %
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.
5、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.

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B8 現場蛋糕裝飾 On-site Cake Decoration
 

一、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.

二、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%

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