During the culinary competition, students will once again create, prepare and plate their own menu from a Menu Basket. Students will be judged on knife skills, recipe costing, method & technique, sanitation & safety, and organization & teamwork. Please note the Culinary Competition will include recipe costing.

Click here to view Guidelines for the 2005 Culinary Competition.

Click here to view a Recipe Costing Guide.

Click here to download a blank Sample Recipe Worksheet.

Click here to view a 2005 Sample Menu.

Presentation plates similar to these will be provided for students during the culinary competition.