BSCC offers students first taste of competition experience
A separate entry form must be completed for each competitor and submitted by post to reach the Craft Guild of Chefs by the closing date 1 October 2021. The BSCC has categories including live hot, live cold, restaurant, display, bakery and food photography open for entries.
Awards will be made to the standard achieved. Where a standard is not reached, no award will be made. The standards include:
- Gold Award - 90% or more
- Silver Award - 75% or more
- Bronze Award - 65% or more
- Certificate of Merit - 55% or more
Competition director Steve Scuffell, said: “Now in its 23rd year, the championships are back with live and static categories, and a brand-new food photography class. We know how much these competitions mean to students, and how much they can help in developing career opportunities, so I am delighted we are able to run the event this year.”
The competition was re-branded from Wessex Salon Culinaire in 2020 and retains its heritage and importance as a key platform for student chefs to gain their first taste of competitive cooking.
Andrew Green, Craft Guild of Chefs chief executive, commented: “It’s fantastic to welcome back the British Student Culinary Championships, which is the largest student-based catering competition in the country.
“The Guild has always been at the forefront of developing and nurturing chef talent and this championship is an important step in that process for our young chefs.”