This year's Toque d'Or has been designed to test skills to the full, offering catering students the opportunity to participate on a number of levels. Business strategy, procurement and menu planning are among the skills that will be put to the test. The new look competition has been simplified and split into three "bite-size" stages – the first being the one day 'Taste of Toque' regional heats that kicked off at the Hotelympia exhibition. These have been followed by heats at City of Glasgow College, University College Birmingham and Sheffield City College, and will finish at the Wessex Salon Culinaire in Brockenhurst from April 3-4. The top eight teams will go through to the grand finals taking place between May 17-20, culminating in the awards ceremony in June at The Dorchester Hotel. "The idea that the hospitality industry could be an exciting, rewarding and well paid sector is often beyond the belief of catering college students," said Neil Stephens, managing director at Nestlé Professional. "For many, their early years of on-the-job training do very little to change this view. This is why competitions like Nestlé Toque d'Or are so important. "Skill, mixed with a strong work ethic and passion, are the ingredients needed to determine true success in the industry and Nestlé Toque d'Or is unique in its ability to help young people get a taste and feel for what it really means to be a chef or front of house member of staff." Each team includes a chef, commis and front of house representative. With a budget of no more than £6 per person, the team will have to prepare, cook and serve a two course healthy lunch for six covers in two hours. The main course must not exceed 600 calories and has to include one of the company's CHEF stocks, while the dessert needs to have the attributes of KitKat, Rolo or Aero.