The National Secondary Schools Culinary Challenge is an annual event run by the Culinary Arts Development Trust. The competition is designed to promote the next generation of culinary talent, provide career pathways for students and to foster relationships between secondary schools and the hospitality industry. By entering this regional event your team is competing for a place at the National Final where each of the eight regional winning teams will travel to Auckland to participate in a live cook off and experience the New Zealand Culinary Journey the following day.
The National Secondary Schools Culinary Challenge 2022
1. School enters a regional event by 8th July 2022.
2. The eight winning regional school teams announced 25 July 2022.
Regional School winners each receive a prize package worth over $1,000.
3. Regional school finalists compete in NSSCC Grand Final 7th September.
4. Winner announced at NSSCC Awards dinner 7th September.
Prizes worth over $12,000 will be awarded.
The Regional online competition:
A team of two (2) students will produce within 45 minutes, two (2) identical portions of an Entrée with fresh New Zealand grown beetroot as the hero ingredient.
Note – the regional event is an online competition.
The competition is divided into eight (8) regions:
Auckland, South, East and West
Waikato/Bay of Plenty
Regional event criteria
A team of two (2) students is to develop and produce an Entrée that can be made in 45 minutes.
Two (2) identical portions of this dish must be made and presented in the time frame.
The dish MUST include New Zealand grown beetroot as the hero of the dish. Other fresh or frozen New Zealand grown vegetables may be included.
The following must be completed and loaded to TBC
Teacher and team contact details and media release form.
- Three photographs of the completed dish- One overhead and two (2) different aspects from a 45⁰ angle.
- A photograph of the students wearing their normal Hospitality class gear or a Chef Jacket
The Entrée recipe and Dish description card typed on the template provided.
Summary sheets [provided] for each student.
For a copy of the Judging criteria or any queries please contact firstname.lastname@example.org
Unit Standards 28106 and 28107
This competition aligns with Unit Standard 28106. All students could complete and gain 5 credits. Some schools may run a competition and the students gain 28107 and gain another 5 credits. It is the teacher’s responsibility to arrange assessors for these Unit Standards. Further information available from ServiceIQ.
Closing date for regional entries is:
Friday 8th July 2022 - The last day of Term 2
National Final Covid Contingency Plan
If the National Final is cancelled due to Covid restrictions, an Online Awards presentation will take place at 1pm on Wednesday 8th September 2022
All competition information will be loaded onto www.nsscc.nz website January 2022.
The marking of Regional finalists’ entries in the contingency plan
The judging panel will mark the following:
The main dish. Marks allocated 40%.
The information sent for the regional competition. Marks allocated 30%.
Finalist team Zoom meeting with two trustees. Marks allocated 30%.
Medals and Certificates to all Finalists. Presentation to Team Managers [Teachers].
Best Main Dish Video.
A Moffat E23M3 oven – value $3,500.
$1,000 Bidfood Credit to the School account.
Total prize package over $12,000