Culinary Arts

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 will be rated on their organization, knife skills, cooking techniques, creative presentation, sanitation food safety techniques, and above all, the quality and flavor of their prepared items. The high school competitors will work from one menu with standardized recipes. The college/postsecondary students will work from a market basket format and write their own menu and recipes the night before the competition.

HS Contest Location: University of New Hampshire, Thompson School of Applied Science
HS Contest Date: 3/16/2017
HS Check in Time: 7:00 am

2016 Culinary Guidelines (updated 3/6/16)

PS Contest Location: University of New Hampshire, Thompson School of Applied Science
PS Contest Date: 3/16/2017
PS Check in Time: 7:00 AM
Entry Limits per center: 2 Secondary / 2 Post- Secondary

Clothing Requirements: Must follow national guidelines with the exception of having to have the SkillsUSA logo.  Cannot have school or contestant’s name showing.

Last updated: January 17, 2017 at 9:45 am