The document discusses preparing culinary students for competition by focusing on key skills like teamwork, planning, time management, sanitation, knife skills, basic cooking techniques, and priorities for food preparation and service. It recommends starting competitions in the first year to build skills and confidence, and notes competitions provide scholarship opportunities. Specific tips include developing team projects, analyzing menus for time planning, assigning tasks, practicing basic sanitation, learning proper knife cuts, familiarizing with cooking methods, and ensuring food is tasty, visually appealing, properly cooked and at proper temperatures.

1. Preparing Students &Teachers for Competition Denise Baxter, ‘92 National Culinary Demonstrator The Culinary Institute of America