Live Kitchen

Class 9
Mystery Box (Secondary School)

Thursday 10.00am-11.00 am

In the lecture theatre (off the main foyer), Wintec Cookery tutor Carl Houben to demonstrate a variety of techniques to give the competitors some guidance and advice prior to the event.

Thursday, Kitchens 1, 2 and 3

Briefing in lecture theatre at 12 noon.

Heat 1, 2 and 3: 1pm-1:30pm set up and 1:30pm-2:30pm to complete.

A team of two cooks prepare, cook and serve a main course for two people (2 plates) within one hour.

The main will consist of a meat, vegetables, a starch and a suitable sauce.

The team will have 30 minutes to set up and one hour to prep, cook and serve.

You do not have to use all the ingredients supplied in the box.

All cooking equipment will be provided by Wintec Hospitality.

A dish name and brief description must be handed in to the judges at the beginning of the competition.

Class 10
WNSSCC Regional Event

Friday 9.00am-12.15pm, Kitchen 3

Front of house, 9.30am start

The competitor will prepare, cook and present, two individually plated portions of an entrée course within 60 minutes.

The entrée portions must contain fresh New Zealand grown carrots as the principal component of the dish.

The dish must meet healthy eating guides. Further information can be found on our website: www.nsscc.nz

A description card and two copies of the recipes must be presented and to be on the templates provided supplied on our website: www.nsscc.nz

Each regional winner of the NSSCC event will represent their school and region, at the NSSCC National Grand Final.

The teacher and competitor need to do the following:

• Ask another student to join the winner and transition into a two person Regional team for the final. The school owns the right to the final and can nominate any registered school student to be in their NSSCC Grand Final Team

• Be available to attend the NSSCC Grand Final and the NZ Culinary Journey on the 3rd and 4th September 2019

Each Regional winning school will receive a $500 Bidfood voucher to assist with training, and travel assistance to attend the national final.

The Regional team and their teacher will receive a NSSCC jacket to wear at the final and prize giving, a New Zealand Culinary Journey Chefs Jacket and/or polo shirt.

Class 11
Creative Savoury Pizza (Secondary School)

Thursday 11.30am-12.30pm, Kitchen 1

Prepare, cook and serve a pizza of your own choice using a fresh uncooked dough which you can bring in with you. Marks will be awarded on knife skills, degree of difficulty displayed, as well as flavour combination and presentation.

Class 12
Magic Box Team Event (Junior Year 1)

Thursday 8.30am - Team briefing and viewing of magic box in the lecture theatre off the main foyer.

9:30am-12:00, Kitchen 3

Level 4 cookery students in teams of two will prepare, cook and serve four portions of a main and dessert within 2 hours and 30 minutes.

All basic equipment can be provided, any additional equipment being brought in must be declared to the judges prior to commencement of the class. An ingredients list will be available for your team’s dish development at the briefing.

Class 13
Creative Burger (Secondary School)

Friday 1.00pm-2.00pm, Kitchen 3

Two burgers, using whatever ingredients you want to create them. The dishes are to be individually plated within 60 minutes.

Class 14
Creative Hamburger (Junior)

Friday 1.30pm–2.30pm, Kitchen 1

Two burgers, using whatever ingredients you want to create them.

The dishes are to be individually plated within 60 minutes.

Class 15
Waikato Commis of the Year - Main and Dessert

Friday 9.00am set-up and briefing, 9.30am - 11.30am prep, cook & present, Kitchen 2

Prepare, cook and serve four portions of a main course and complimentary dessert.

Mains at 10.30am
Desserts at 11.00am
Cleaned down by 11.30am

Class 16
Soup Dish (Secondary School)

Thursday 10.00am–11.00am, Kitchen 1

Four portions of the competitor’s choice, to be individually plated within 60 minutes.

Class 17
Soup Dish (Junior Year 1)

Thursday 3.00pm–4.00pm, Kitchen 1

Four portions of the competitor’s choice, to be individually plated within 60 minutes.


Class 18
Salmon Dish (Secondary School)

Thursday 3.00pm–4.00pm, Kitchen 2

A main course of two portions, with vegetable, starch and sauce, individually plated within 60 minutes.

Class 19
Healthy Lunch (Secondary School)

Friday 12.00pm–1.00pm, Kitchen 1

Two portions, each portion being the competitors interpretation of a healthy lunch individually plated and presented within 60 minutes.

Class 20
Main Course (Junior)

Friday 12.00pm–1.00pm, Kitchen 2

Two main course portions of any meat, fish or poultry, individually plated and served within 60 minutes.

Class 21
The Knife Skills Challenge (Junior Year 1)

Thursday 9.00am–9.30am, Kitchen 1

Each competitor is to produce six cuts of vegetables from the following list of traditional cuts within 30 minutes. Vegetables and a presentation tray will be supplied.

Julienne: Size 4cm x 2x2mm thin strips
Jardiniere: Size 3x3mm x 18mm
Brunoise: Size 2mm dice
Paysanne: Size 1cm x 1mm
Macedoine: Size 5mm dice
Turned Potato: Size 3cm x 7cm

Class 22
Magic Box Team Event (Junior Year 2)


Thursday 8.30am – Team briefing and view magic box in lecture theatre.

9.30am–12.00pm, Kitchen 2

Level 5 cookery students (or equivalent), in teams of two will prepare, cook and serve four portions of a starter, main and dessert within 2 hours and 30 minutes.

A briefing will be held at 8.30am in the lecture theatre where an ingredients list will be handed out for your teams dish development.

Class 23
Pasta Dish (Junior)

Friday 9.00am–10.00am, Kitchen 1

A pasta dish of four covers, to be individually plated within 60 minutes.

Fresh pasta to be made within the 60 minutes.

Class 24
Chicken Dish (Secondary School)

Friday 10.30am–11.30am, Kitchen 1

A main course of two covers, to be individually plated within 60 minutes and to include starch and vegetable.

Class 25
Salmon Dish (Junior)

Thursday 3.00pm–4.00pm, Kitchen 3

A main course of 2 portions, with vegetable , starch and sauce, individually plated within 60 minutes.