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Culinary Arts

Culinary Arts

Culinary Artists have a good knowledge of all aspects of a modern kitchen including basic butchery, fishmongery and bakery, along with good cookery and presentation skills.

Responsible for the high-quality production of food served to customers in a retail dining situation; Culinary artists work with raw ingredients to create complex and intricate dishes to be served to customers. They may also be responsible for the creative aspect of compiling a menu.

Please note registration is now closed for 2020


This competition assesses the skills and abilities of competitors entering the field of Culinary Arts. Candidates will be expected to have a good grounding knowledge of all aspects of a modern kitchen, along with good cookery and presentation skills and be familiar with the core competencies

Entry criteria

  • This is an individual competition.
  • A maximum of 3 competitors may enter this competition per location or campus, and up to a total of 9 per organisation.
  • Competitors must be familiar with the core competencies (these can be found in the ‘useful information’ section below) and must not have more than 3 years’ industry experience.

Coronavirus update

Please note, we've postponed qualifiers taking place from April-June due to Coronavirus and are planning for these to take place later in the year. For more information please read our FAQs.

Contact details

Pauline Tucker:

Useful information

Other competitions that may be of interest

Competition organising partner

Competition organising partner

The Craft Guild of Chefs is the competition organising partner for the Culinary Arts competition.

Find out more