Unlike some culinary and college scholarship programs, C-CAP relies on a three-pronged approach to select a range and variety of culinary students to receive financial assistance for professional training.
Students are assessed first on their grade averages. While there’s not a grade average requirement to participate in C-CAP, some scholarships awarded through the program have grade requirements.
Each student must also complete a personal essay, and one draft of the essay, along with their completed C-CAP scholarship application.
The personal essays are used not only to provide judges with singular insights into each competitor, but (in many cases) to also give judges a starting point for the personal interviews conducted with each finalist.
Finally, and critical to a student’s final score, is a culinary competition designed to test a student’s essential skills and kitchen technique.
The culinary competition includes the preliminary, during which students complete a composed tomato, cucumber and bell pepper salad and a French rolled omelet.
In the final competitions, students showcase all their skills, including more creative presentation skills in plating poulet chasseur avec pommes chateau (hunter’s chicken with turned, sautéed potatoes) and crepes a la crème patissiere avec une sauce au chocolat (dessert crepes with pastry cream and chocolate sauce).
Students prepare two plates of each dish, one for the judges to taste, and one to be judged on presentation/plating.
In Arizona, all students who progress to the final competition will receive at least a minimum scholarship.
The amount Arizona students can win ranges from a minimum of $1,000 (enough for a semester’s worth of books) to around $80,000, or enough to cover tuition for many four-year degree programs.
(Watch this space! Final tips on competition preparation and how to do your best during your interview will be posted later this week!)
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