The team competed against Belton and Center's culinary teams. The team, led by Cheryl Landers, ProStart instructor, consists of Dweice Kirk, senior, team captain; Amadia Smith, senior; Desiree Moy, junior; and Courtney Passmore, junior. The team was required to make a salad, entree, vegetable and starch for two plates plus 75 tasting portions in 2 hours. Each team was also given a mystery ingredient, which was Maple Mustard. The teams were scored on table decoration, sanitation and cooking skills, use of the mystery ingredient, plate presentation and taste of food. The culinary team has two more competitions in February.