SJCS7a: Larder Knife Skills – Butchery
(20 minute competition)
Competitors must prepare and present a 1.5 kg oven ready chicken as follows:
Classical Escoffier cut — 13 Pieces for Sauté de Volaille – Bone In
1. 4 supreme pieces
2. 2 drumsticks
3. 2 thighs
4. 2 winglets/aileron
5. 3 carcass pieces
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SJCS7b: Larder Knife Skills – Fishmongery
(20-minute competition)
Competitors must prepare a 600-700g whole lemon sole as follows:
- 100g fish cut for goujons
- 2 Classical folded “Delice de limande”
The only equipment supplied by the IFEX 2026 organisers
is hand washing facilities, food waste bin and recycle bin
(paper and plastic) and a 1200mm stainless steel work bench.
Competitors must remember to bring suitable cutting boards,
knives and small utensils. NO COOKING ON SITE IS ALLOWED IN
THIS CATEGORY.
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SJCS7c: Larder Knife Skills – Vegetable Cuts
(40-minute competition)
Competitors must prepare and present:
- 20g julienne of carrot
- 20g brunoise of carrot
- 60g pommes allumette
- 40g macedoine of turnip
- 6 turned pommes cocotte
Exact cut sizes are laid down by World Skills International
and a skills template will be provided to all entrants.
The only equipment supplied by the IFEX 2026 organisers
is hand washing facilities, food waste bin and recycle bin
(paper and plastic) and a 1200mm stainless steel work bench.
Competitors must remember to bring suitable cutting boards,
knives and small utensils. NO COOKING ON SITE IS ALLOWED
IN THIS CATEGORY.
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NEW Restricted Category
RCS1: NI Hospital Caterers Culinary Skills Final –
Invitation Only
(30-minute competition)
Competitors must prepare & present four individual compound
salads suitable for convalescent patients using these main
staples as the base of the salads:
Pre-Cooked / Ready Made
1. Rice
2. Cooked Pasta
3. Quinoa
4. Cous-Cous
The final dishes should be served cold and must contain at least
two named pre-cooked or raw vegetables, with a suitable
dressing. Any other cooked ingredients may be added in
reasonable proportions.
Competitors should bring all ingredients and equipment to
complete the tasks.
A brief menu description and recipes for all 4 dishes should be
displayed with a full allergen matrix (Food Standards Agency
allergen template must be used for each dish).
The only equipment supplied by the IFEX 2026 organisers is hand
washing facilities, food waste bin and recycle bin (paper and
plastic) and a 1200mm stainless steel work bench. Competitors must
remember to bring suitable cutting boards, knives and small utensils.
NO COOKING ON SITE IS ALLOWED IN THIS CATEGORY.
All World Skills competition timings will be confirmed after the
deadline for entries on 30th January 2026, but we plan to run
minimum of one heat of each competition (SJCS7a, SJCS7b
and SJCS7c) each day of IFEX 2026.
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