At the Regional Competitions:

• A written test of your trade and butchery knowledge (mainly multi-choice/short answers) - 50 marks   
• A short Interview - 25 marks.
• A practical cutting test - 300 marks.
  The cuts are: Mid Loin of Pork (Belly Off); No.16 Chicken;
  Rump on the Bone (Butt Fillet In)
  (All meat supplied).

Grand Final

• A question paper - 80 marks   
• An Interview - 40 marks.
• A practical - 400 marks.
  The cuts are: Mid Loin of Pork (Belly Off); No.16 Chicken;
  Rump on the Bone (Butt Fillet In), Mystery cut (All meat supplied)
• A three-minute speech on a selected choice of subjects - 40 marks

Equipment

You will need to bring your own tools, garnishes,
tickets and decorations. Bandsaws and mincers will be
available.

Is there a cost?

There is no entry fee.  You will have to transport yourself
to the regional competitions. Transport and
accommodation will be provided to all finalists.  For the
finalist your employer must agree to pay for the day you
will in Auckland. (see entry conditions).

The Final
The final will be held in Auckland on Thursday 1 October
2009.  The regionals will supply two finalists, one
between the ages of 20 and 26, and one under 20
years of age.  Other finalists may come from the regions
with the greatest number of entries or where the
standard is considered to be particularly high.  The
winner will be announced at the black-tie dinner at
SkyCity, Auckland on the evening of 1 October 2009.