WorldSkills UK


The WorldSkills UK Culinary Arts competition focuses on the role and culinary skills of a Level 3 professional chef student, trainee or apprentice.
This includes the preparation and cookery of a range of food commodities and dishes which reflect both contemporary and traditional cuisine.
Competitors will work to a set brief, demonstrating their skills in food preparation and cookery within a live competition environment.
Competitors must have strong theoretical and practical knowledge and a passion for creativity. Each competition activity will be underpinned by the principles of health, safety, hygiene and organisational skills.


This competition is organised by The Professional Association for Catering Education (PACE) in association with key industry and education partners.


Who can enter?:

·         Entrants must be studying, training in or working in Hospitality and Catering at Level 3.
They can be working towards, or have recently completed, an S/NVQ or a Diploma at level 3 in a Hospitality and Catering related qualification within the last 12 months.

·         They must have completed relevant industry work experience, be in full time education; or be in full time employment; or be employed as an Apprentice at Level 3

·         Competitors should also be able to demonstrate to a high level the relevant practical skills that are taught at level 3 in Hospitality and Catering Professional Chef programmes.


How many competitors can enter from each organisation?:

·         Each organisation can enter up to 1 competitor. The overall competition limit for 2014 regional heats is 40 competitors.

·         Competitors selected will have the opportunity to participate in a regional heat which will be held at one of 5 college venues across the UK, dates and venues to be confirmed after the close of registration.  


How to enter this competition:

Follow these steps to ENTER the WorldSkills UK Culinary Arts national competition.

·         Step one: College Culinary departments may choose to hold pre-heat selection competitions at their premises or in partnership with other organisations to help identify the most suitable competitors to submit entries to be considered for the heat stage. Practical competition experience will also help improve performance at the heats

·         Step two: Submit your entry by 21 March 2014

·         Step three: Competitors are required to create an original three course contemporary concept menu. Two choices of each course should demonstrate menu balance, seasonality and creativity. Competitors are also required to submit details of any relevant work experience to Billie McCullough Moore -

·         Step four: Successful competitors will be invited to compete in a one day live regional heat which is allocated once registration closes.

·         Step five:  Use the Competitor Preparation Toolkit to prepare for the competition

·         Step six: The highest scoring competitors across all of the UK heats who achieve the required standard , will be invited to compete at the National UK Final to be held at the NEC from 13 - 15 November 2014


Make sure you are kept updated with regular newsletters throughout all these stages so that you don’t miss any important dates or information.

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