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19 WhereasforInternationalCulinaryArt (categoriesAtoC)theemphasisisonnutritionalphysiologyandeconomicfactors,thisD1 andD2sectionisdevotedtodisplaysandartistry. INTERNATIONAL CULINARY ARTISTRY – SHOWPIECES EXHIBITION PROGRAMME The showpieces must be labelled with clear details of the theme. They should have an advertising impact and promote sales of a clearly defined article. In the produc- tion of showpieces, exhibitors should aim for a contem- porary and justifiable outlay. Category 1: Cold food Decorative cold food items and showpieces. • Such as margarine, ice and salt sculptures, vegetable carvings. The advertising impact for a specific event must be clearly recognisable. • The showpieces must be at least 60 cm high and not more than 120 cm high. The maximum width is defined by the size of the table (160 cm in diameter). Category 2: Pâtisserie • Decorative items and showpieces from the cat- egories of pâtisserie, sugar creations, cocoa painting, chocolate creations, nougat and tragacanth cre- ations, marzipan items. The advertising impact for a specific event must be clearly recognisable. • The showpieces must be at least 60 cm and not more than 100 cm high. The maximum width is defined by the size of the table (160 cm in diameter). The decorative items and showpieces are to be on dis- play for one day. The stipulated sizes must be adhered to at all events. The cost of the raw materials for the work on display is to be borne by the individual exhibitor in question. For the International Culinary Art and International Cu- linary Artistry competitions, each exhibitor has a round table of 160 cm in diameter at their disposal. The table is covered by a wooden slab and surrounded by blue floor- length fabric. Arrangement of the show tables; number of persons, time, etc. Arranging the table: a maximum of 2 persons may place the exhibits on the table. An additional person may help with the carrying but may not work at the table. In the event of non-compliance with this rule, a 5% reduction in points will be applied. If the cold table is not ready on time (7:00), a 5% reduction in points will be applied. This will be verified by SCM officers. EXHIBITION CONDITIONS