Rules and Expectations
Preliminary Competition
Date: 3 rd - 4 th February 3 rd February: Years 5 and 6 | 4 th February: Years 7-9
Children create a ' signature ' dish in 1 hour or less.
Rules for the Preliminary Round:
● All required ingredients for this round must be provided by the competitor from home, though basic items such as olive oil, salt and pepper will be available in the kitchens.
● The recipe should allow for 1 serving large enough to be tasted by at least 4 people. Competitors should aim to keep waste at a minimum but prepare enough to be able to select their best attempts to present to the judges.
● Competitors will submit a list of equipment required along with their application so that this can be checked against current stock. You will be noti ed if any equipment will not be available so the recipe can be modi ed accordingly or these items can be brought in from home.
● All preparation for the dish must be done at school and within the 1 hour time allotment (i.e. meat should not be marinated at home, etc.).
● Performance will be judged in the following categories: Taste, Presentation, Creativity, Complexity on a scale of 1-10.
● Up to 6 children with the highest scores in each age category will move onto the Final.
● The school nurse, as well as rst aid-trained members of sta , will be present at the competition to manage any accidental injuries.
● Children who injure themselves (i.e. small cut) must have the injury su ciently covered by the nurse or wear gloves as they complete the activity. No child with a wound that is actively bleeding will be allowed to enter the kitchen until it has stopped.
● Children must complete the activity independently, without adult support.
● All competitors who have hair long enough to tie back must do so.
● All competitors must wash their hands regularly.
● Any food that touches the oor must be discarded immediately.
● Children are expected to keep their workstations tidy and as safe as possible.
● No nuts are allowed to be used in recipes or brought onto campus.
● The decision of the judges is nal and must be respected.
Final Competition
Date: 5 th February
A.M. Years 5 and 6 | P.M. Years 7-9
The nal round is a Mystery Box Challenge, where students will use a selection of surprise ingredients provided in their mystery box to plan and prepare their own dish (or dishes).
Students are encouraged to be as creative as possible, combining the ingredients in imaginative ways. They may choose to make a starter, main course, dessert, or even more than one course, depending on the time available and their chosen idea.
Time limits:
● Primary (KS2): 30 minutes planning, 1 hour cooking
● Secondary (KS3): 30 minutes planning, 2 hours cooking
Rules for the Final Round:
All ingredients will be provided by the school. Children will receive a mystery box of surprise ingredients that they must use to make their dish(es).
● Primary (UKS2) will receive a box containing ve surprise ingredients. Pupils must use at least three of these ingredients in their nal dish (or dishes).
● Secondary (KS3) students will receive a mystery box containing seven surprise ingredients. They must use at least ve of these ingredients in their nal dish (or dishes).
● They may also choose additional ingredients from the pantry, which includes basic items such as fruit, vegetables, carbohydrates (e.g. pasta, rice, bread, or potatoes), and store cupboard essentials (e.g. our, oil, herbs, and spices).
● Dishes can be sweet or savoury, and pupils may create a starter, main course, dessert, or more than one course if time allows.
● Children will have 30 minutes to plan their meal(s) in advance.
● All tasks must be completed independently (without adult intervention) and within the allotted time frame.
● Performance will be judged in the following categories: Taste, Presentation, Creativity, Complexity on a scale of 1-10.
● The school nurse, as well as rst aid-trained members of sta , will be present at the competition to manage any accidental injuries.
● Children who injure themselves (i.e. small cut) must have the injury su ciently covered by the nurse or wear gloves as they complete the activity. No child with a wound that is actively bleeding will be allowed to enter the kitchen until it has stopped.
● All competitors who have hair long enough to tie back must do so.
● All competitors must wash their hands regularly.
● Any food that touches the oor must be discarded immediately.
● Children are expected to keep their workstations tidy and as safe as possible.
● The child in each age group with the highest score after 1 (Primary) or 2 (Secondary) rounds will be named the ‘So You Think You Can Cook’ Champion 2025 - 2026.
● No nuts allowed in the dishes.
● The decision of the judges is nal and must be respected.