NIFCA 2025 CULINARY ARTS ENTRY FORM

 

 

NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS 2025

CULINARY ARTS – 

RULES AND REGULATIONS

 

 

 

1. NAME OF THE COMPETITION

1.       The name of the competition shall be the NIFCA Culinary Arts Competition (the Competition) which is organised and administered by the National Cultural Foundation (the NCF).

 

2.       These rules apply to those persons wishing to enter the Competition in the Non-Professional Adult, Apprentice & Junior Categories.

 

2. ELIGIBILITY

Persons wishing to enter the Competition must be:

1. Citizens of Barbados or
2. Legally resident in Barbados

 

3. ENTRY TO THE COMPETITION

1. 1.        To enter the Competition, persons must properly fill out the online registration form and submit it to the NCF by the deadline set out in 3.3 & 3.4 as the case may be. 

 

2.       Persons requiring assistance with online registration may do so by appointment at the NCF during the week of September 22- 26, 2025.

 

3.       The deadline for the receipt of Registration for individuals or community groups is on Friday September 26, 2025 by 4.00 p.m. via the NCF website: www.ncf.bb.

 

4.       The deadline for the receipt of Registration for Schools is Friday October 3, 2025.

 

5.       Persons may enter as Junior, Non-Professional Adult or Apprentice but cannot enter in all three categories. To enter in these categories, persons must be:

• • Junior: 8 to 17 years
  • Non-Professional Adult: 18 years or older. MAY or MAY NOT hold certification from an accredited institution. The practice of their discipline does not make up the majority of their income.
  • Apprentice: 16 years or older and must be a trainee chef or trainee Bartender and /or attending a Culinary school.

 

6. 6.        All eligible individuals or groups may enter. All group entries must be correctly completed and signed by the designated leader of the group. All Participants under 18 years of age as at September 1, 2025 must have their registration forms signed by a teacher/tutor, parent or guardian.

 

7. 7.       Entry forms must indicate the total number of entries per category to be submitted. Individual participants are limited to a maximum of 5 entries across the 5 possible categories of participation. Groups are limited to a maximum of 15 entries each.
      

 

8.        Any cash prizes awarded will be written in the name of the awardee if an individual, OR the name of the institution if part of a group entry.

 

9.        The Competition and exhibition will focus on the following categories of participation:

 

1.      Bajan Sweets and Treats (Confectionary)
2.  Bajan Preserves
3.  Bajan Baked Goods
4.  Bajan Cocktails and Mocktails
5.  Bajan Nice-Creams and Desserts
6.  Special Prize –  Best use of Local Flours

 

Participants may submit entries for special diets in each category.  These include items as such as gluten free, vegan,  vegetarian, diabetic, and sugar free in each category which shall be judged as such using the Special diet criteria. These items must be clearly marked. 

 

4. ADJUDICATION

1.       A panel of Judges shall be selected for the adjudication of the Competition;

 

2.      The NCF shall determine the composition of the panel of judges and shall appoint a member of the panel to be Chief Judge;

 

3.       The names of the Judges shall be publicly announced before the commencement of the Competition;

 

4.      The judges reserve the right not to award any special prizes offered in this competition.

 

5. ARBITRATION

1.       Prior to the deadline for submission of Entry Forms, the NCF shall appoint an Arbiter to decide and adjudicate on any appeals, complaints and matters in dispute or requiring clarification arising from these Rules;

 

2.      All complaints  related to the Competition must be submitted, in writing, to the Arbiter, in a sealed envelope addressed as follows:

 

The Arbiter

National Cultural Foundation

West Terrace

St. James

 

3.       All decisions made by the Arbiter will be final.

 

6. NIFCA CULINARY CALENDAR 2025

 

Fri. Sept. 26   Deadline for online registration – Adults, Individuals, Groups

Fri. Oct. 3  Deadline for online registration- Schools

Mon. – Fri. Oct. 6 – 10   Collection of Tags from NCF

Thurs. Oct. 16   Return of Culinary Arts Tags

Sat. Oct. 18   NIFCA Culinary Arts workshop – #1

Wed. Oct. 29  Delivery and judging – Beverages, Preserves, Sweets & Treats

Thurs. Oct. 30  Delivery and judging – Baked Goods               

Fri. Oct. 31  Delivery and judging – Nice Creams & Desserts

Sat. Nov. 1   CULINARY ARTS Competition and Exhibition Opens

Sun. Nov. 2        Meet the Judges  

 

 

7. SUBMISSIONS/COMPETITIONS

 

Culinary Exhibit Submissions

 

1.        NIFCA entry identification tags for the Culinary Exhibits must be collected from the NCF between the hours of 9:00 AM and 3:30 PM from October 6 – 10, 2025 for preparation for the competition by the participants. This is to ensure accurate labelling of all registered entries. All filled out tags must be returned in a sealed envelope by 3:30 p.m. on Thursday October 17, 2025. All entries submitted for judging must be assigned onsite to these official NIFCA tags.

 

2.      All entries must be the original works of the participant. The NCF reserves the right to disqualify any entry suspected of not being original to the participant.

 

3.       All entries, whether single or group must be clearly identified, titled and numbered in accordance with the tags and categories registered on the entry form in order to qualify for judging.

 

4.      Participants may enter exhibits separately or within a group entry.

 

5.       Contents of all entries must be clearly visible and presented in containers covered with transparent material, or metal or plastic covers where appropriate.

 

6.         All entries must be accompanied by a printed list of ingredients detailing all the ingredients used.  The NCF reserves the right to publish any list of ingredients that are submitted.  Entries without the printed list will be disqualified.

 

7.       Jams and jellies must be presented in unadorned jars, which must be filled and appropriately covered.  The judges reserve the right to disqualify any entry that is deemed not correctly or hygienically presented.

 

8.      All Beverage entries must be submitted in 2 bottles, one for display and one for sampling.  Both bottles shall be no smaller than 500 ml. In consideration of display standards, the display bottle should be appropriate to the beverage submitted. Any beverages submitted for judging in sizes smaller will be disqualified.

 

9.          All entries MUST be delivered to the exhibition venue between 7:00a.m. and 10:00 a.m. on Wednesday October 29, to Friday October 31, 2025 depending on category. (See culinary calendar at 6.) No entries will be received for judging after 10:10 a.m. 

 

10.          Participants are asked to note the categories for 2025.
     

11.          If a participant submits an entry that exceeds the bounds of good taste, the participant may be disqualified from the Competition. The Judges shall determine whether the submission is indecent, obscene, and defamatory or in excess of the bounds of good taste. An entry may exceed the bounds of good taste where, in the opinion of the Judges, such entry is:

1. indecent or obscene,

 

2. T capable of being defamatory,

 

3. 3. capable of promoting discrimination against or intolerable ill-feeling toward any class of persons, by virtue of a distinguishing characteristic of that class, such as race, religion, ethnicity, colour, social class, sex, gender, sexual orientation and other such characteristics,

 

4. calculated to intimidate another person or is likely to promote violence,

 

5. calculated to cause or subject another person to unreasonable ridicule, contempt or embarrassment,

 

6. of such a nature as is likely to bring the Competition or the NCF into disrepute, or

 

7. beyond the expectation that a reasonable person, who is neither unusually sensitive nor unduly indifferent, would have in respect of conduct at a Competition such as this.

 

12.          In determining whether a participant should be disqualified for an entry exceeding the bounds of good taste, the Judges should also have regard to whether the participant acted in good faith.

 

8. ASSESSMENT

1.       Participants who attain the following scores as listed below will be awarded certificates as follows:

  Non-Professional Adult   Junior Category

   Gold    91 – 100   Gold  86 – 100 

  Silver   81 – 90   Silver 76 – 85 

  Bronze 70 – 80   Bronze 65 – 75 

 

 

2.      No duplicate certificates will be issued for any lost/stolen certificates. However, a letter confirming the award will be issued.

 

9.  VENUES

 

1.       The NCF shall choose the venue for the staging of the Competition.

 

10. SPECIAL AND GENERAL AWARDS

 

1.       Participants who receive certificates are eligible for special awards as outlined in Appendix “A”.

 

 

11.  GENERAL GUIDELINES

1.       General Guidelines established for the Culinary Arts Competition and Exhibition are attached to these rules at Appendix “B”.

 

 

APPENDIX “A”

 

NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS (NIFCA) 2025

SPECIAL AND GENERAL AWARDS FOR CULINARY ARTS

 

All entries that medal at the Culinary competition will be eligible for these awards.

 

1. NIFCA Best Bajan Sweets & Treats (Traditional Confectionary)

 BBD$2,000 cash prize 

For the entry accumulating the most points in the category

 

2. NIFCA Best Bajan Preserves

 BBD$2,000 cash prize 

For the entry accumulating the most points in the category

 

3. NIFCA Best Bajan Baked Goods

 BBD$2,000 cash prize 

For the entry accumulating the most points in the category

 

4. NIFCA Best Bajan Cocktails & Mocktails

 BBD$2,000 cash prize 

For the entry accumulating the most points in the category

 

5. NIFCA Best Bajan Nice-Creams & Desserts

 BBD$2,000 cash prize 

For the entry accumulating the most points in the category

 

6. NIFCA Special Prize for Best Use of Local Flours

 BBD$2,000 cash prize 

For the entry accumulating the most points in the category

 

7. NIFCA Prize for Special Diet Entry

 BBD$2,000 cash prize 

For the entry accumulating the most points in the category 

 

SPECIAL AWARDS 

 

1. The Enid Maxwell Award which comprises BBD$3,000.00 and a trophy will be awarded to the most outstanding non-professional participant winning GOLD in the competition

 

2. The Prime Minister’s Scholarship which is sponsored by the Prime Minister’s Office, will be awarded to a Gold award winning individual. Awardees must be between the ages of 16 – 40 and demonstrate the greatest potential for training and development in the awarded discipline. This award which may only be won once by any participant is for a maximum of BBD$35,000.00 per discipline, for tertiary studies at any Caribbean Arts institution. In NIFCA Culinary Arts it may only be awarded to an Apprentice Chef. Two scholarships will be on offer across all categories. Only one participant may be nominated for this by the judges in each of the disciplines of NIFCA. A maximum of two will be awarded in any year.

 

3. The Peter Edey Award of Excellence will take the form of a cash prize of BBD$3,000.00 and a trophy for the highest Gold-scoring collection of Junior Culinary entries in NIFCA Culinary Arts. It will only be awarded should the judges determine that the collection merits the award.

 

4. Incentive Award for outstanding participation by an Artiste(s) with Disabilities. This award comprises a trophy and a cash award to a value of BBD$400.00 for an individual and BBD$750.00 for a group. To qualify, participants must specify on their entry form their wish to be considered for this award.

  

GENERAL AWARDS

  

1. The Prime Minister’s Award for the Best Original NIFCA Culinary Entry. This award is offered to recognise significant creativity and innovation in a NIFCA entry that challenges established norms in the artform. It will comprise a cash award of BBD$3,500.00 and a trophy. Only one Gold award winner may be nominated for this by the judges in NIFCA Culinary Arts. There will be only one given in any year.

  

2. The Cynthia Wilson NIFCA Producer’s Prize. This prize, which takes the form of a trophy and a cash prize of BBD$1,000.00, will be awarded to recognize outstanding participation by a community leader, producer/organizer who facilitates and manages the successful participation of a group of artistes in any discipline for over five years. One prize will be awarded each year.

  

3. *NEW* The NIFCA prize for Intangible Cultural Heritage is valued at BBD$2,000.00 and will be awarded to a medaling entry that represents an outstanding depiction of the Intangible Cultural Heritage of Barbados.

  

4. Two scholarships to the Barbados Community College will be offered towards training in the Associate Degree programme in Culinary Arts to a value of BBD$3,000.00 each.

  

5. The Business Entrepreneur Prize. This prize is awarded across all NIFCA disciplines and is valued at BBD$15,000.00. It will be awarded to a Gold awarded Adult participant(s) to recognize works that demonstrate entrepreneurial value. This prize will be awarded to an entrant with a body of winning products that can be reproduced for mass sale.

  

6. *NEW* The NIFCA Teacher’s prize will be awarded to a teacher who facilitates successful participation by students that attain multiple awards in NIFCA Theatre. This will take the form of a plaque and cash awards to the value of four hundred (BBD$400.00) for an individual and seven hundred and fifty dollars (BBD$750.00) for a group.

 

 

 

APPENDIX “B”

 

NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS 

(NIFCA) 2025

GENERAL GUIDELINES – CULINARY ARTS

 

 

1.       Participating teachers from schools registered in the Competition must register separately as Adult Individual Entrants.

 

2.      CERTIFICATES

 

• Participants who attain scores as listed below will be awarded certificates as follows:

   Junior Category      Non–Prof Adult    

 Gold    86 – 100 points      91-100    

 Silver  76 – 85 points      81-90         

Bronze    65 – 75 points     70-80  

  

3.      PROMOTION 

The participant agrees that the NCF shall be entitled to use an image of
his/her entry or part thereof or his/her image or likeness in the
promotion of the competition and other related NIFCA events.

 

4.      JUDGING CRITERIA

 

General queries should be directed to the National Cultural Foundation telephone number 417-6634.

  

 

NIFCA CULINARY ARTS 2025 – JUDGING CRITERIA

 

Bajan Preserves 

Presentation – 10

Texture – 35

Appearance – 20

Flavour – 35

 – TOTAL POINTS 100

 

Bajan Sweets & Treats (Traditional Confectionary) 

Presentation – 10

Texture – 30

Appearance – 30

Flavour – 30

 

TOTAL POINTS 100

Bajan Baked Goods   

Presentation  10

Crust – 20

Appearance – 10

Texture – 15

Crumb – 20

Taste – 25

 

TOTAL POINTS 100

 

* New – Bajan Nice Creams & Desserts  

Presentation – 10

Appearance – 20

Consistency – 20

Texture – 25

Taste                                                  –                            25

 

–  TOTAL POINTS 100

Bajan Cocktails & Mocktails  TOTAL POINTS 100 

Presentation   –  10    

Colour    –  30    

Texture                   –              25   

Flavour                  –              35 

 

 

Special Diet   –  TOTAL POINTS 100

Presentation – 10

Appearance – 20

Texture – 25

Taste                                                  –                            25

Consistency – 20