Culinary Bowl

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Culinary Arts Knowledge Bowl


Coordinator: Walter Cloud



Professional Cooking 1118636724
Wayne Gisslen
On Baking
978-13-388675-7 Sarah R. Labensky
Servsafe 8th Edition 1582802254
Culinary Math Principles and Applications 9780826942371
Michael J. McGreal



  1. The team makeup can consist of up to five, but no less than 3 active TCU Culinary Arts student (includes one alternate), at the time of application and throughout the competition.
  2. One student team member can be designated as an alternate. Alternates must accompany the team to the green room and cannot participate as a spectator of the competition. If an alternate is asked to join the team, they must remain on the team for the remainder of the competition.
  3. One team member should be designated as the team captain.
  4. Team members must be currently enrolled in a TCU culinary Arts program
  5. Team members must have less than Three years of professional cooking or baking experience.
  6. Team members can only participate in the competition for a total of two years.
  7. Each team shall have a designated coach. A coach is a person who acts in a recognized advisory role to a particular team. A coach may not be a player for any team in the competition. The Team Coach cannot be in an active AIHEC organizing role in the current year of an AIHEC Competition.
  8. Each team is responsible for its own expenses to compete in the knowledge bowl competition.


Competition Format:

  1. The double-elimination style format shall be used.
  2. The competition uses a “jeopardy” style, five-by-four matrix board for all games leading to the final round, and a five-by-five matrix board for the final round.
  3. The competition will utilize lightening rounds if any given round is longer than 12 minutes.
  4. Different questions will be used at each competition level round.
  5. AIHEC – TCU Culinary Arts Program competitions begin the seeding process by determined completion order by drawing numbers.


Rules and Guidelines

The following serve as the official rules and guidelines for the 2020 AIHEC Culinary Knowledge Bowl Competition. All teams will be notified at the competitors’ briefing before the competition of any modifications to these rules.

  1. During the competitions, all competitors must be dressed in professional chef’s attire. Professional chef’s attire is defined as standard black checkered or solid black chef’s pants, black chef shoes with black socks, and a clean, pressed white chef’s coat. Team members who do not meet these guidelines will not be allowed to compete.
  2. Teams are required to attend the competitors’ briefing any absence must be approved by the lead judge prior to the briefing.
  3. The majority of competition questions are categorized as “toss-up” questions, since either team has an equal opportunity to give an answer. These rules and guidelines apply to all official competition questions as toss-up questions, except the daily double and sensory questions, or if the lightening round has begun.
  4. Refer to the References section for the current book selection.



Each round, excluding the final round, will consist of five categories, with four questions in each category. Each answer is worth 10, 20, 30, or 40 points, respectively. The final round will consist of five categories with five questions. Each answer is worth 10, 20, 30, 40 and 50 points, respectively.

  1. A team which correctly answers the questions will be awarded the appropriate points.
  2. If a team answers incorrectly, they will have the appropriate number of points subtracted from their score.
  3. A coin toss will determine which team goes first in each round. The team who correctly answers the question will have control of the board. The moderator will repeat the category and point value to ensure it represents the team’s choice.
  4. Once a question has been selected, the team buzzing in first, as determined by the lighted lamp, even if it is accidental, will be recognized by the lead judge to give an answer. Team members should not attempt to give an answer until recognized.
  5. Each question is read aloud by the moderator. Each team will have (15) seconds to buzz in. Teams will have (25) seconds to buzz in on the math category.
  6. Teams may buzz in at any time during the reading of a question. The moderator will immediately stop reading the question, and the lead judge will verbally recognize the team who buzzed in.
  7. If the team gives the correct answer, points will be awarded.
  8. If the first team gives an incorrect answer, the moderator will reread the question
  9. Once acknowledged by the lead judge, the first team has a total of ten (15) seconds to completely answer the question. If the first team answers incorrectly, the opposing team will have five (10) seconds to buzz in and five (5) seconds to give an answer.
  10. If time is called while the team captain is giving a full and complete answer, he/she will be permitted to finish answering the question. If the team hesitates, stops speaking or gives any unnecessary wording to deliberately stall for time, the judges will deem the answer incorrect.
  11. The moderator will wait for the judges to signal a correct or incorrect answer before continuing the competition.
  12. If there are any ties at the end of any round, a tie-break question will be read by the moderator. No points are awarded to scores for the tie break questions. The first team to answer a question correctly will be acknowledged as the winner of that round.
  13. Daily doubles will be in each round. The team who selects the question is the only team that can answer the daily double question. The moderator will read the daily double question.
  14. One sensory question has been added to each round. The moderator will let the teams know it is a sensory question.
  15. Questions will contain Native American cooking and ingredients as well as traditional industry related culinary content.



  1. If a team is not the first to buzz in and answers the question, the judges will ignore the answer. The lead judge will recognize the team captain on the other team, who buzzed in first. After the identified team gives an answer, then play will resume. Should the team answer incorrectly, the second team will have the opportunity to buzz in, be recognized, and give an answer to the same question.
  2. If a team member other than the team answers a question, the judges will ignore the answer and wait for the captain to respond. If the captain fails to respond before time is called, the answer will be judged incorrect, even if the answer given was correct.
  3. Players may discuss with co-players (not alternates, coaches, or spectators) on all questions.
  4. Illegal conferring on a question will be treated as an incorrect answer.
  5. If an answer is accidentally given by a moderator, judge or person in the audience, the question will be thrown out and all scores will revert back to where they were before the question was answered. A replacement question will be used.
  6. Should the judges or moderator determine that a team member or team is deliberately jeopardizing the integrity of any question by speaking or gesturing, that team shall forfeit the right to buzz in and the opposing team will be given the opportunity to answer the question?
  7. The judges’ decisions are final.



  1. Should the team captain wish to challenge a judgement made by the judges, he/she should do so during that round. Challenges must come directly following the judges’ decision to be better able to correct scores. There is no penalty for a challenge that is lost.
  2. Efforts by other team or spectators members to protests during the competition will be disregarded. If they are disruptive or postponing, the lead judge will have the person(s) removed.
  3. The team captain making the protest should explain the nature of the protest to the judges.
  4. If a protest is upheld, the remedy is to restore the competition to its state had the error not been made. Thus, all points erroneously awarded or not awarded shall be removed or added. If a team was incorrectly credited.