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.
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
- 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.
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.
Pauline Tucker: email@example.com
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