The Third edition of the Nigerian Campus Cooking Contest (N3C) is here as it sets to invade South-west Nigeria.
The Nigeria Campus Cooking Contest is an annual event aimed at improving and discovering the best cooking talents in the country.
This year, the event will be carried out on 7 states in South-west Nigeria - Ogun, Lagos, Oyo, Osun, Ondo, Ekiti and Kwara state. 52campuses will compete, 12centres will be used on 5stage and at the end only 1winner - the Master Chef.
Event will start July and run through August (stay close to social pages and contact).
The finals of this prestigious food contest will for the first time be held in Lagos. It will involve 1001 competing participants.
Sales of Form will start Monday, 1st of May, 2017 to Friday, 30th June, 2017.
* First prize - #250,000 + Kitchen Equipments
* Second prize - #150,000 + Kitchen Equipments
* Third prize - #100,000 + Cooking Equipments
How To Participate on the Nigerian Campus Cooking Contest, Season Three
1. Fill the form on http://eventsarena.com.ng/register-for-n3c-contest/
(Add this UNL/450L48 to your refrence code space, before submission)
2. Proceed to make payment of #1,000 into any First Bank
A/C Name: *Nigerian Campus Cooking Contest*
ACCOUNT. A/C: *2025969971*
3. Get your registration code in 24hours. And wait for the next step which is the competition proper.
Register through your Campus Rep or ambassador. (for instance Gimmehear for Unilorin Students)
Contest: starts from JULY 2017 and end AUGUST 2017 ( state final).
How To Be Part of N3C and To Know If Your School Is Involved
Each campus will have 15 Campus Ambassador lead by one N3C campus head. You can contact this number +234 806 581 9466 or 08060061499 to know your campus head or know if your School is involved.
Follow on Twitter - @Naija3c and Instagram - @OfficialN3C for more information and be active by turning on notification.
For Sponsorship and Enquiries
Call/Whatsapp: Oseni - +234 806 581 9466 or 08060061499
The Nigeria Campus Cooking Contest Season Three is proudly supported by