Class 9
Mystery Box (Secondary School)

Thursday 10am–2:30pm

Briefing in lecture theatre at 12noon. Commodities list provided at 12pm.

Kitchens 1, 2 and 3

Heat 1, 2 and 3: 1pm–1:30pm set up.
1:30pm–2:30pm to prep, cook, and serve.

A team of two cooks prepare, cook and serve a main course for two people (two 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.

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

Wintec provides commercial kitchen facilities, however all small equipment and presentation plates must be provided by the competitors.

Class 10
Creative Savoury Pizza (Secondary School)

Thursday 10.30am–11.30am, Kitchen 1 and 2

Friday 10.30am–11.30am, Kitchen 1 and 2

Competitors prepare, cook, and serve a pizza of their choice using their own fresh, uncooked dough, which they should bring with them. Marks will be awarded based on knife skills, degree of difficulty, flavour combination, and presentation.

Class 11
Magic Box Team Event (Junior Year 1)

Thursday 8.30am

Team briefing and viewing of magic box in Windows Restaurant.

9.30am–12pm, 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 is provided; any additional equipment being brought in must be declared to the judges before the class’s commencement. An ingredients list will be available at the briefing for the team’s dish development.

Class 12
Creative Burger (Secondary School)

Thursday 1pm - 2pm, Kitchen 2, Kitchen 3

Friday 1pm - 2pm, Kitchen 2, Kitchen 3

Competitors prepare two identical burgers, using any ingredients to create them. The dishes are to be individually plated within 60 minutes.

Class 13
Healthy Lunch (Secondary School)

Friday 12pm–1pm, Kitchen 1

Competitors create two portions of a lunch they consider to be healthy individually plated and presented within 60 minutes.

Class 14
Main Course (Junior)

Friday 9am – 10am, Kitchen 3

Competitors create two main-course portions of any meat, fish, or poultry, individually plated and served within 60 minutes. The dish must include a starch, vegetable, sauce, and garnish.

Class 15
Magic Box Team Event (Junior Year 2)

Thursday 8.30am

Team briefing and view magic box in Windows Restaurant.

9.30am–12pm, 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 the team’s dish development.

Class 16
Entrée Dish (Junior)

Thursday 8.30am–9.30am, Kitchen 1

Competitors create an entree dish of four portions, to be individually plated within 60 minutes.

Class 17
Chicken Dish (Secondary School)

Friday 9am–10am, Kitchen 1, Heat 1

Heat 1 Heat 2 (if needed) Kitchen 2
Competitors create a main chicken course of two portions, to be individually plated within 60 minutes and to include a starch and a vegetable.

Class 18
Dessert (Secondary School)

Friday 11am– 12pm, Kitchen 3

Competitors create two identical portions, each portion being their interpretation of a dessert. The dessert must be plated and presented within 60 minutes.