IBCA Scoring Tool 2.0
We held our first Test Run Event using our new version of the scoring system February 27 in Beeville. We didn’t have the turn out with the cooks as we had hoped thanks to the winter storm. We had 10 of our head judges come out and work the system. The feedback we received from the cooks and head judges was very positive.
There has been some questions on how the points are calculated after seeing the reports. Judging will be 2 rounds. The first round judging will be using 3 criteria (appearance, taste, & texture). Each criteria is weighted based on the results of the survey that was sent out in September. Appearance points are weighted at .6, Taste points are weighted at 1.86 and Texture is weighted at 1.54. The second round judging will use 2 criteria (taste & texture). The weights in the 2nd round will use the same weights as the first round.