For all products prepared during the competition, all required ingredients except fixed equipment must be brought by the participating teams.

Fixed equipment (such as stoves, ovens, and workbenches) will be provided at the competition venue.

For the National Final, all ingredients required for the competition will be supplied by the General Directorate of Vocational and Technical Education.

Special tools and equipment used for cooking and presentation may optionally be brought by the teams.

No. Jury evaluations are final and not subject to appeal.

In both the Regional Competitions and the National Final, teams must prepare a total of two plates: one presentation plate and one tasting plate.

The required completion times during the competition are as follows:

• 60th minute: Appetizer
• 75th minute: Main course
• 90th minute: Dessert

Dishes completed after the specified times will negatively affect the evaluation score.

For the Regional Competitions, all accommodation and travel expenses of advisor teachers and students are covered by the school administrations.

For the National Final, all accommodation and travel expenses of administrators, advisor teachers, and students are covered by the General Directorate of Vocational and Technical Education.