Ballia Jaipuria School
Ballia Jaipuria School | CBSE Young India Culinary Championship (YICC) 2026–27
This is to inform you that the Central Board of Secondary Education, vide Letter No. CBSE/SE/YICC/AP&AD/2026 dated 01 July 2026, has announced the Young India Culinary Championship (YICC) 2026–27 for students of Classes VI to XII.
The championship is aligned with the objectives of the National Education Policy 2020 and the Skill India Mission. It aims to provide students with practical culinary and hospitality skills while promoting creativity, teamwork, nutritional awareness, food hygiene, sustainability and entrepreneurship.
Competition Categories
| Category | Classes | Nature of Competition |
|---|---|---|
| Category I | VI–VIII | Non-Fire Cooking |
| Category II | IX–XII | Fire Cooking |
The championship will be conducted at the following three levels:
- School Level
- Regional Level
- National Level
The Regional Level competitions are proposed to be conducted at designated venues in Delhi, Mumbai, Kolkata and Chennai. The National Level finale is proposed to be held in Chandigarh.
School-Level Competition Guidelines
Category I: Classes VI–VIII
Participants will prepare one non-fire dish from any one of the following categories:
- Salad
- Sandwich
- Canapé
Fire cooking will not be permitted. The total time allowed for preparation and presentation will be 60 minutes.
Category II: Classes IX–XII
Participants will prepare one vegetarian main-course dish from any one of the following cuisines:
- Indian
- Asian
- Modern Western
The use of non-vegetarian ingredients is strictly prohibited. The total time allowed for preparation and presentation will be 90 minutes.
General Instructions
- Participation is open only to regular students of CBSE-affiliated schools.
- Students will participate individually at the School Level.
- Each participant must submit a recipe and a duly signed parent/guardian consent or NOC form.
- Participants must bring their own raw materials, display items, utensils and any special equipment required for preparing the dish.
- Semi-cooked or semi-finished food products will not be permitted.
- Participants must maintain cleanliness, hygiene, workplace organisation and proper waste disposal.
- Students must wear the proper school uniform along with an apron or chef coat and an appropriate head cover.
- Two portions of the dish must be prepared—one for display and one for judging.
- The decision of the judges will be final and binding.
- Two winners from each category will be selected at the School Level. The two selected students of the same category will form a team and qualify for the Regional Level.
Assessment Criteria
| Criterion | Maximum Marks |
|---|---|
| Taste, flavour and aroma | 30 |
| Texture, doneness and presentation | 30 |
| Hygiene and food safety | 10 |
| Nutrition and ingredient selection | 10 |
| Creativity and authenticity | 10 |
| Workplace organisation and waste control | 10 |
| Total | 100 |
Important Dates
| Particular | Date |
|---|---|
| Last date for registration with CBSE | 01 August 2026 |
| Last date for conducting the School-Level Competition | 15 August 2026 |
| Participation Fee | NIL |
Interested students of Classes VI–XII are encouraged to participate in this unique skill-development opportunity. Students may contact their Class Teacher or the School Office for registration, consent forms and further instructions.
Official CBSE Notification
https://cbseacademic.nic.in/web_material/Notifications/2026/82_Notification_2026.pdf
Introductory Video, Presentation and FAQs
https://drive.google.com/file/d/1FTPM5JrFcPc7oR1lm-EBgEnxV4lhSins/view
The school encourages maximum participation so that students can develop practical skills, confidence, creativity and awareness of career opportunities in the hospitality and culinary sectors.