Cooking competition as means to taste the future of cooking

Description

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.

Stage 1: Workshop

Students are told what the Cooking Competition project is all about

student selection
judgging and evaluation
in teaching we uses the guild school pedagogy and a flip classroom methods

Teams practice for the event and will receive a summary of rules and judging criteria.

Stage 2: Workshop

Video CVs are a great opportunity to showcase your work career and present skills and at the same time get to know other students.

write the cv/resume
make a slideshow of photos for the background of your video
make the video/remember to maintain eye contact with the camera/speak clearly/ do not read notes
video should last between one and three minutes

Application documents to be submitted for entering the competition shall include the following

competitor’s blog, possible Instagram account
resume and video CV.

Stage 3: Workshop

The competition aims at evaluating participants’ theoretical knowledge and the professional skills from the field of gastronomy. All the teams will have access to station or kitchen. Before the competition, teams get to know the rules and judging criteria.

The list of available ingredients (mystery box) to produce the dishes or menus is provided to teams on site, right at the beginning of the competition. However, the main ingredients have been revealed earlier.

Teams must design a menu according to the mystery box. The competitors must only use the ingredients from the offered mystery box. All the competition recipes are planned for four people. The competition’s organizers are entirely responsible for supplying the ingredients for the mystery box. The competition is strictly scheduled and one of the judging criteria is the time management.

The evaluation is based on a professional approach to the following of assignments, the creativity and the consistency of the dishes on the menu and the taste.