Information Centre

Waikato Culinary Fare Entry Form

Download Entry Form

Payment must accompany entry form.
Online payment details: Westpac 03 - 1556 - 0435143 - 000
Please put your name in the details section.

Competition rules and conditions:

For any enquiries please contact Paul Hodge on 021 448 047, or Peter Radojkovich on 07 8348800 ext 8729,

Entries close on Friday 21 June and no changes to entries will be actioned after Friday 28 June. Late entries may be accepted at the discretion of the Committee.

Statement of confidentiality:

All information supplied to the Organising Committee as part of this Waikato Culinary Fare entry form will be kept entirely confidential. It will not be revealed to anyone or used for any purpose other than internal record keeping. Please note: results will be published.

Please photocopy this form if you need additional entry forms.
Menu description forms and marking keys are available on the website -
You agree that all images taken can be used by the Waikato Culinary Fare or Wintec.
The Trust reserves the right to cancel a class due to insufficient entries.                                                                                                                                                                                                                                                                                                                                                                                                 Please complete this form and post to:
Wintec, Centre for Hospitality
Rotokauri Campus
Private Bag 3036, Waikato Mail Centre
Hamilton 3240

Health and Safety Information for the Culinary Fare

This is designed to be used as a guide to safety management during the Culinary Fare which is to be held at Wintec Rotokauri Campus. The information in this section applies to all competitors, spectators and staff attending the competition.
During the event and prior to the individual tasks, students will be briefed on the task specific safety requirements by the relevant Wintec personnel.
Failure to comply with the information in this section may result in the individual being asked to leave the Wintec Campus.

Health and Safety Briefing
The Wintec staff prior to your event will ensure that you are familiar with and have been briefed on the following information relevant to your specific event.

• Acceptable safe working practices
• Safety aspects of equipment being provided
• The nearest emergency exit
• The nearest firefighting apparatus is located and how to use it
• The assembly point in the case of emergency evacuation
• The first aid facilities available

Personal Protective Equipment (PPE)
Wearing Personal Protective Equipment (PPE) minimises risk of harm to individuals, and is a means of meeting the requirements of the Health and Safety at Work Act 2015, regulations and New Zealand standards of safe work practice. The practice of utilising PPE is also reflected in various industry related and approved Codes of Practice and Guidelines.

All competitors will be required to wear relevant closed in footwear as required. Spectators are required to have footwear on during the event, however there is no requirement for these to be closed shoes.

Accident/Incident Report
There is an electronic form which is to be used to report any accident or incident occurring during the Culinary Fare. Near-miss incidents without injuries must also be reported. A Wintec staff member will assist you with completion of this form.

The definition of accident:
“An unexpected or undesirable event, especially one causing injury or damage.”

In the Event of an Accident
Assess the situation, consider your own safety
Call for help and have someone locate a first aider, ask them to alert the ambulance (dial 111) and give details.
Talk to the casualty, reassure them. Do they respond?
Check ABCs, Airway, Breathing and Circulation of a non-responsive patient.
Do not move casualty with suspected spine injury unless in further danger

Wintec is a smoke-free environment and as such, smoking is not permitted on the campus. There are no areas available within the boundaries of the campus for those wishing to smoke. If you wish to smoke please ensure you leave the campus.

Drugs and Alcohol
The Culinary Fare is a drug free event. No drugs, alcohol or illegal substances are to consumed prior to or during a class regardless of where the class is conducted. Any person under the influence of any drug (including alcohol) will not be allowed into the event.

Unsafe or Unseemly Behaviour
Any person identified or acting in a manner perceived to be unsafe for themselves or others will be automatically asked to cease their behaviour and a further decision will need to be made by the staff as to the individual’s ability to remain part of the Culinary Fare.

Behaviour of a derogatory or disrespectful nature towards students, spectators or staff will not be tolerated and the individual will be removed from the campus.

First Aid
Qualified first aid personnel will be available during the competition and first aid kits are located at a number of areas on the campus.

Fare Trust Sponsorship

Any secondary school who enters a minimum of 10 competitors this year (excluding team events) will be eligible for The Waikato Culinary Fare Trust ‘Best in Class - Food Technology’ sponsorship to the value of $100.


Intermediate School student (Year 7 & 8)
Secondary School student.
Junior Year 1 – studying Year 1 Cookery
Junior Year 2 – studying year 2 Cookery or a commis /apprentice in industry


100 Marks - Gold with Distinction
90 to 99 - Gold
80 to 89 - Silver
70 to 79 - Bronze
60 to 69 - Merit
Up to 59 - Acknowledgement of Participation
An award ceremony will be held at the end of each day at 3.30pm. We will endeavour to award as many of the classes on the day as possible.

General Rules

During live classes any competitor that does not present their dish on time will have 10% of their marks deducted with a further 5% for every minute up to 5 minutes late. Any later and the competitor will be disqualified.

One copy of the dish description must be provided for all live and static events.

Competitors to provide ingredients and equipment for the event. The Centre for Hospitality has equipment that may be borrowed on the day in an emergency.