Students from Churchill County High School’s culinary program recently put their skills to the test at a regional SkillsUSA competition held in Truckee, April 8-10, joining peers from across the region in a hands-on showcase of technical and career skills.
SkillsUSA is a national organization that hosts competitions in a wide range of trade and technical fields, offering students the opportunity to apply classroom knowledge in real-world scenarios. The organization spans more than 100 skill areas, and for several years, Churchill County High School students have competed in several skills-based competitions, including welding, automotive, diesel repair, digital programming, and, of course, culinary. The culinary-focused events include cooking, baking, pastry arts, and restaurant service.
Culinary Arts instructor Alisha White said this marked her second year teaching the culinary program and bringing students to the event.
At the high school, Culinary Arts is offered as a multiyear program, allowing students to spend up to four years developing skills ranging from kitchen sanitation and cooking techniques to restaurant management. Students interested in competing begin preparing months in advance, with practice sessions starting in November. While first-year students are encouraged to observe and learn, competition spots are reserved for second- through fourth-year students, with priority given to those further along in the program.
This year, students competed in three categories: Culinary Arts (Cooking), Baking and Pastry Arts, and Restaurant Service. CCHS ranked highest in restaurant service and cooking, with strong finishes in both categories, including placements in the top third.
The competitions tested a wide range of practical skills. Culinary students were evaluated on tasks such as fabricating a chicken, executing precise knife cuts, and creating and presenting a finished dish. Baking students demonstrated their abilities through yeast rolls, braided bread, pie crusts, and cake decorating, while restaurant service competitors were judged on customer service, table setting, and napkin folding.
According to White, one of the most challenging aspects of the competition was completing the written exam and performing under pressure in front of professional judges from the culinary industry.
Despite the challenges, there were standout moments. A second-year student earned 11th place in the Culinary Arts cooking category, an impressive top third finish made even more notable by limited practice time due to family circumstances.
Preparation for the competition required significant dedication, with students committing to after-school and weekend practice sessions to refine their skills.
Beyond the competition itself, the experience offers students valuable opportunities for growth. Participants gain exposure to industry professionals and connect with peers who share similar interests, often forming friendships and memories that extend well beyond the classroom. For some, these events can even open doors to future employment or mentorship opportunities within the culinary field.
The program also highlights the importance of career and technical education, offering students alternative pathways to success. “[Programs like this show] that college may not be for everyone,” White noted. “Career and technical education can be just as rewarding financially and personally.”
Representing their school and community is a point of pride for both students and instructors. “[It] makes me proud to be a part of our school and my students’ lives,” she said.
Community support, including donations, plays an important role in sustaining the program. In addition to competition participation, students can take part in a global travel program that immerses them in international culinary experiences. One student traveled to Normandy, France, in 2025, with another set to make the trip in summer 2026.
The instructor also expressed appreciation for those who help make the program possible. “Mr. Spencer, our principal, and Mrs. Nicole Holt, our office manager, encourage my students and me to work hard and take pride in what we are doing. The parents of my students support their children by driving them to and from practice and motivating them to cook and bake at home, and my husband, Joe White, understands that the long days and nights are for a good reason.”
For these students, the competition was more than a test of skill—it was a step toward future careers in the culinary world.
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