📌About the Event

The Young India Culinary Championship (YICC) 2026–27 is a national-level cooking competition organised by the Central Board of Secondary Education for students of Classes VI to XII. Aligned with the National Education Policy 2020 and the Skill India Mission, the championship aims to develop practical culinary and hospitality skills while promoting creativity, teamwork, nutritional awareness, food hygiene, sustainability and entrepreneurship. It also introduces students to career opportunities in the food, tourism and hospitality industries.

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ℹ️ Event Details

• Mode of Conduct: Primarily offline and conducted through school, regional and national-level cooking rounds.
• Competition Levels:
  • School Level: Conducted as an in-house competition by participating CBSE-affiliated schools.
  • Regional Level: Conducted at designated professional kitchen venues in Delhi, Mumbai, Kolkata and Chennai.
  • National Level: The finale is proposed to be conducted at a designated venue in Chandigarh.
• Category I – Non-Fire Cooking:
  • Open to students of Classes VI to VIII.
  • Participants prepare dishes without using fire or heating appliances.
• Category II – Fire Cooking:
  • Open to students of Classes IX to XII.
  • Participants prepare vegetarian dishes using cooking equipment under supervision.
• Participation Format:
  • Students compete individually at the school level.
  • The top two students from each category form a two-member team for the regional round.
  • Winning regional teams advance to the national finale.

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📅 Important Dates

• Announcement Date: July 1, 2026
• YICC Guidance Webinar: July 29, 2026, from 11:00 a.m. to 12:30 p.m.
• Last Date for Registration: August 1, 2026
• Last Date to Conduct the School-Level Competition: August 15, 2026

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🎯 Eligibility & Rules

• Who can participate:
  • Participation is open only to regular students studying in CBSE-affiliated schools.
  • Students of Classes VI to VIII can participate in the Non-Fire Cooking category.
  • Students of Classes IX to XII can participate in the Fire Cooking category.
  • Students cannot directly register for the regional or national rounds; they must qualify through the previous level.
• A parent or guardian’s signed consent or No Objection Certificate is mandatory.
• Participants must report and present their dishes according to the allotted schedule.
• Late presentation may result in disqualification.
• Semi-cooked, semi-finished or prohibited ingredients are not allowed.
• Participants must maintain hygiene, cleanliness, workplace organisation and responsible waste disposal.
• Proper school uniform, apron or chef coat and head cover must be worn.
• Participants must not receive external assistance during the competition.

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🏆 Benefits for the Participants

• National-Level Opportunity: Winning regional teams receive the opportunity to compete in the national finale in Chandigarh.
• Professional Culinary Workshops: Selected participants will attend skill-development workshops conducted by professional chefs before the regional and national rounds.
• Workshop Topics:
  • Nutrition and healthy cooking
  • Kitchen hygiene
  • Knife and tool safety
  • Fire safety for Classes IX–XII
  • Plating and food presentation
  • Food sustainability
• Industry Exposure: Participants gain experience working in professional kitchen environments and interacting with culinary experts.