Grade Level: 7-8 and 9-12

Number of Students on Teams:  1-2                                                                                      

Theme: Surviving with STEAM 

Students will create a piece in the art form of their choosing (drawing,  painting, photograph, sculpture, digital drawing/painting/3D model, etc, etc) that visually represents the theme.

The artworks will be put on display at the event for viewing by judges and attendees.

Students should be prepared to answer questions for the judges about their artwork, such as - mediums used, techniques used, their creative process, and how their artwork conveys the theme.

High School

Competition Overview

The iExpo Culinary Competition challenges student teams to create a delicious and well-presented dish using a set list of ingredients, as well as a few surprise elements to test their adaptability and creativity.

Key Dates & Deadlines

• Packet Distribution: March 12, 2025

• Team Registration Deadline: Friday, March 21, 2025

• Competition Date: Saturday, April 12, 2025 at Oak Hills High School

• Competition Time: 8:00 am-2:00 pm

Team Guidelines

• Each team must consist of 2-4 students.

• Teams must designate a team captain who will be the point of contact during the competition.

• All participants must adhere to safety and sanitation guidelines throughout the competition.

• Teams must bring all necessary supplies and any additional ingredients required for their dish, except for the protein, starch, and vegetable, which will be provided by the competition.

  • Examples: pots, pans, knives, cutting boards, plating supplies, measuring cups & spoons, etc.). Stand mixers and blenders will be available to use on-site, and teams are not required to bring those.

• A time to drop off supplies by the teacher can be arranged for the day before. Please contact Katherine Shea at katherine.shea@hesperiausd.org to make arrangements.

1. Ingredient Selection:

On the day of the competition, each team will receive:

• A protein>>> chicken thigh

• A starch>>> rice

• A vegetable>>> green beans

• Three surprise ingredients (teams must use at least one, with bonus points for incorporating two or all three).

2. Preparation & Cooking:

• Teams will have 90 minutes to prepare, cook, and plate their dish.

• Cooking stations must remain clean and organized.

• Teams must use only the ingredients provided.

• Proper food safety and handling procedures must be followed.

3. Judging Criteria:

Dishes will be evaluated based on:

• Taste (1-5 points)

• Use of Surprise Ingredients (1-5 points)

• Presentation & Plating (1-5 points)

• Creativity & Innovation (1-5 points)

Rules & Expectations

1. Teams must arrive 30 minutes before the competition start time to check-in.

2. Cooking time is strictly enforced; teams must complete their dish within the allotted time.

3. Pre-prepared items are not allowed. The protein, starch, and vegetable provided by the competition must be used. Teams must prepare and plate four portions for judging.

4. Judges' decisions are final.

5. Any violations of safety protocols may result in disqualification.

Awards & Recognition

• Teams with the highest scores will be awarded 1st, 2nd, and 3rd place in the iExpo culinary competition. Additionally, all scores will be added up and averaged for each participating site. One high school and one junior high school will win the Chef's Hat award and bragging rights for the highest average earned in the iExpo competition.

Junior High School

Competition Overview

The iExpo Culinary Competition challenges student teams to create a delicious and well-presented cupcake using a set list of ingredients, as well as a few surprise elements to test their adaptability and creativity.

Key Dates & Deadlines

• Packet Distribution: March 12, 2025

• Team Registration Deadline: Friday, March 21, 2025

• Competition Date: Saturday, April 12, 2025 at Oak Hills High School

• Competition Time: 8:00 am-2:00 pm

Team Guidelines

• Each team must consist of 2-4 students.

• Teams must designate a team captain who will be the point of contact during the competition.

• All participants must adhere to safety and sanitation guidelines throughout the competition.

• Teams must bring all necessary supplies and any additional ingredients required for their dish, except for the protein, starch, and vegetable, which will be provided by the competition.

  • Examples: pots, pans, knives, cutting boards, plating supplies, measuring cups & spoons, etc.). Stand mixers and blenders will be available to use on-site, and teams are not required to bring those.

• A time to drop off supplies by the teacher can be arranged for the day before. Please contact Katherine Shea at katherine.shea@hesperiausd.org to make arrangements.

1. Ingredient Selection:

On the day of the competition, each team will receive:

• Base ingredients for creating their cupcake

  • butter, sugar, confectiner’s sugar, flour, eggs, milk, baking powder, and vanilla 

• Three surprise ingredients (teams must use at least one, with bonus points for incorporating two or all three).

2. Preparation & Cooking:

• Teams will have 90 minutes to prepare, cook, and plate their cupcakes.

• Cooking stations must remain clean and organized.

• Teams must use only the ingredients provided.

• Proper food safety and handling procedures must be followed.

3. Judging Criteria:

Dishes will be evaluated based on:

• Taste (1-5 points)

• Use of Surprise Ingredients (1-5 points)

• Presentation & Plating (1-5 points)

• Creativity & Innovation (1-5 points)

Rules & Expectations

1. Teams must arrive 30 minutes before the competition start time to check-in.

2. Cooking time is strictly enforced; teams must complete their dish within the allotted time.

3. Pre-prepared items are not allowed. The ingredients provided by the competition must be used. Teams must prepare and plate four of the same cupcakes for judging.

4. Judges' decisions are final.

5. Any violations of safety protocols may result in disqualification.

Awards & Recognition

• Teams with the highest scores will be awarded 1st, 2nd, and 3rd place in the iExpo culinary competition. Additionally, all scores will be added up and averaged for each participating site. One high school and one junior high school will win the Chef's Hat award and bragging rights for the highest average earned in the iExpo competition.