Cooking competition

Cooking competition as means to taste the future of cooking


To support the aims and objectives of the project there will be a cooking competition for Vocational skills and competence. The aim of the competition is to discover new culinary talents from the participating schools. A cooking contest featuring local food can have a number of benefits for the community. Hosting a cooking competition is an innovative way to increase student participation in work-based learning. Idea is involving the local community to engage more stakeholders.

In today's highly competitive job market, creating the right video resume to accompany your traditional CV can make you stand out from the crowd. Therefore, before the competition, the students are going to learn to make from themselves a video CV for the labour market. Instructor/ teacher is going to direct workshop on “How to make a great video CV”

Through a cooking competition, students gain wide visibility into the labor market. At the same time, we encourage students to learn from others and compete on their own skills and expertise. Moreover, the competition itself mixed with teamwork makes a great learning environment. Competition consist of four to six teams. All teams are going to have a mystery box type of competition. To prepare a dish with three garnishes using products placed in a mystery box. Each team will receive the same amount of the same products.

Key Benefits

  • Through engaging in the competition, students learn to appreciate their own working skills
  • Students gain valuable life skills by working as a team
  • Students gain confidence by presenting and speaking about their recipes
  • Students develop culinary skills that they can use later in life

Because learning is becoming more and more significant as a success factor, we need competence management and new types of learning methods. When learning is challenging, we need peers with whom we can share experiences and build our knowledge. The competition serves as a forum to share good practices and at the same to compare the professional level of students in catering sector.

The cooking competition will compare the vocational training in the profession of cooks/ chefs to develop an international understanding of training in the gastronomic sector – towards a joint learning module on cooking. At a same time implementing labor market demands on an international level for the national training curriculum.