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Culinary Arts


High School

Contest Description 

The competition will encompass both hot and cold food preparation and presentation. Contestants will demonstrate their knowledge and skills through the production of a four-course menu in a full-day competition. The contestants are evaluated on organization, knife skills, cooking techniques, creative presentation, sanitation and food safety techniques, and above all, the quality and flavor of their prepared items. The high school competitors will work from one menu to demonstrate fundamental cooking techniques.

Contest Chair or Organizer

Feb 23, 2024

Contest Update

1.) Supplied by the Competitors: Each student may bring the following equipment in addition to what is printed in the technical standards: This is a minimum list of tools needed. Competitors may bring additional materials*, but they must be stored in your workplace. Judging will include a neat and clean workspace. *Additional equipment brought is subject to the competition chair’s review and approval for use.

  • Pen, marker, and pencil

  • Calculator

  • 2—full size sheet pans

  • 2 cutting boards that fit inside a full size sheet pan—approximately 14”X20” (one for chicken and one for the other mise en place)

  • 2— ½ sheet pan

  • 2—1/2 hotel pans: throw away aluminum; stainless steel not necessary, but acceptable

  • 25— 4 oz. plastic soufflé cups

  • Mise en place containers

  • 1 – citrus zester - optional

  • 1- peeler

  • 2—10-12 inch sauté pans

  • 2—4 qt. sauce pots

  • 3 – 2qt. sauce pot with lid

  • 4 stainless steel bowls

  • 1 set measuring cups and spoons

  • 2 ea. 8-12 inch whisk

  • 2 ladles

  • 2 rubber and 1 metal spatulas

  • 1 meat mallet or similar

  • 1 – squeeze bottle, optional

  • 1 each: chef knife, serrated knife, boning knife, paring knife and steel

  • 2-3 set tongs

  • Spoons: 1 slotted, 2 regular, 3 plating spoons

  • Strainers, chinois and/or china cap

  • Sanitation bucket/spray bottle

  • Disposable cloths/side towels/cleaning towels.

  • Plastic Wrap and Aluminum foil

  • parchment paper - 3 sheets, optional

  • Disposable gloves

  • Tasting Spoons

  • Timers

  • 1 portable burner w/ butane *Optional, if competition site or lead judge allows.

For Service and Display:

  • 4 dinner plates 10 inch or 12 inch

  • 2 soup bowls

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