Live Kitchen

Class 9
Mystery Box (Secondary School)

Thursday 10am–2:30pm

In the lecture theatre (off the main foyer), Wintec cookery tutor Carl Houben will demonstrate various techniques to provide the competitors with some guidance and advice from 10am–11am. Briefing in lecture theatre at 12noon.

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
Waikato/Bay of Plenty - National Secondary School Culinary Challenge (NSSCC) Regional Event

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

The entrée portions must feature fresh New Zealand-grown carrots as the principal component of the dish. The dish must meet healthy eating guides. Visit www.nsscc.nz for further information.

Competitors must provide a description card and two copies of the recipe presented on the templates provided.

Visit www.nsscc.nz to access these. Each regional winner of the NSSCC event will represent their school and region, at the NSSCC National Grand Final.

The teacher and competitor must complete the following:
• Request an additional student to join the winner to transition into a two-person regional team for the final.
• Nominate any registered school student of their choice to be in their NSSCC Grand Final Team (The school owns the right to the final).
• Be available to attend the NSSCC Grand Final and the NZ Culinary Journey on Wednesday 8 September 2021.

Each regional-winning school receives a $500 Bidfood voucher to assist with training and travel assistance to attend the national final.

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

Class 11
Creative Savoury Pizza (Secondary School)

Friday 10.30am-11.30pm, Kitchen 1 & 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 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 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 13
Creative Burger (Secondary School)

Friday 2.30pm–3.30pm, Kitchen 2

Competitors prepare two identical burgers, using any ingredients 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

Competitors create two identical burgers, the ingredients of which are their own choice.
The dishes are to be individually plated within 60 minutes.

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 2

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

Competitors create a main course of two portions, with vegetables, starch, and sauce, individually plated within 60 minutes.

Class 19
Healthy Lunch (Secondary School)

Friday 12.00pm–1.00pm, Kitchen 1

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

Class 20
Main Course (Junior)

Friday 1pm–2pm, Kitchen 2

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 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 the team’s dish development.

Class 23
Pasta Dish (Junior)

Thursday 8.30am–9.30am, Kitchen 1

Competitors create a pasta dish of four covers, to be individually plated within 60 minutes.

All fresh pasta is to be made within the 60-minute time period.

Class 24
Chicken Dish (Secondary School)

Friday 9am–10am, Kitchen 1, Heat 1 Heat 2 (if needed) Friday 10.30am–11.30am, Kitchen 1

Competitors create a main chicken course of two covers, to be individually plated within 60 minutes and to include a starch and a vegetable.

Class 25
Salmon Dish (Junior)

Thursday 3.00pm–4.00pm, Kitchen 3

Competitors create a main salmon course of two portions, with a vegetable, starch, and sauce, individually plated within 60 minutes.

Class 26
Hot Dessert (Secondary School)

Friday 1pm–2pm Kitchen 3

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