| Definition | Responses | Score |
| Placing Class 1 |
| |
| Placing Class 2 |
| |
| Placing Class 3 |
| |
| Placing Total |
| |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Carcass/Part Grading |
| Part | Contestant | Judge |
| 1 | B | C |
| 2 | B | A |
| 3 | NG | NG |
| 4 | C | B |
| 5 | C | C |
| 19 |
| Egg Interior Quality Grading |
| Part | Contestant | Judge |
| 1 | Loss | Loss |
| 2 | A | AA |
| 3 | A | B |
| 4 | AA | A |
| 5 | B | B |
| 19 |
| Egg Exterior Quality - Egg 1 |
| Part | Contestant | Judge |
| 1 | AA/A | NG |
| 0 |
| Egg Exterior Quality - Egg 2 |
| 5 |
| Egg Exterior Quality - Egg 3 |
| Part | Contestant | Judge |
| 3 | AA/A | AA/A |
| 5 |
| Egg Exterior Quality - Egg 4 |
| 5 |
| Egg Exterior Quality - Egg 5 |
| 5 |
| Egg Exterior Quality - Egg 6 |
| |
| Egg Exterior Quality - Egg 7 |
| |
| Egg Exterior Quality - Egg 8 |
| |
| Egg Exterior Quality - Egg 9 |
| |
| Egg Exterior Quality - Egg 10 |
| |
| Egg Exterior Grading Total |
| 20 |
| Egg Exterior Factors Total |
| 0 |
| Egg Exterior Quality Total |
| 20 |
| Boneless - Product 1 |
| |
| Boneless - Product 2 |
| |
| Boneless - Product 3 |
| |
| Boneless - Product 4 |
| |
| Boneless - Product 5 |
| |
| Boneless - Product 6 |
| |
| Boneless - Product 7 |
| |
| Boneless - Product 8 |
| |
| Boneless - Product 9 |
| |
| Boneless - Product 10 |
| |
| Boneless Products Total |
| |
| Bone-In - Product 1 |
| |
| Bone-In - Product 2 |
| |
| Bone-In - Product 3 |
| |
| Bone-In - Product 4 |
| |
| Bone-In - Product 5 |
| |
| Bone-In - Product 6 |
| |
| Bone-In - Product 7 |
| |
| Bone-In - Product 8 |
| |
| Bone-In - Product 9 |
| |
| Bone-In - Product 10 |
| |
| Bone-In Products Total |
| |
| ID of Parts |
| Part | Contestant | Judge |
| 1 | Drumstick | Drumette |
| 2 | Boneless, skinless whole breast | Breast quarter without wing |
| 3 | Leg quarter | Leg |
| 4 | Thigh with back portion | Thigh with back portion |
| 5 | Neck | Neck |
| 6 | Boneless, skinless whole breast | Boneless, skinless drum |
| 7 | Split breast | Split breast |
| 8 | Boneless, skinless whole breast with rib meat | Split breast with ribs |
| 9 | Tenderloin | Tenderloin |
| 10 | Wing | Wing |
| ID of Parts - Points per Part | 5 |
| 25 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | B |
| 3 | B | C |
| 4 | B | B |
| 5 | B | C |
| 6 | C | C |
| 7 | B | B |
| 8 | B | C |
| 9 | B | B |
| 10 | C | C |
| 11 | A | A |
| 12 | B | A |
| 13 | A | C |
| 14 | C | C |
| 15 | C | C |
| 16 | B | B |
| 17 | D | D |
| 18 | A | C |
| 19 | C | C |
| 20 | A | A |
| 21 | C | B |
| 22 | A | A |
| 23 | A | A |
| 24 | C | A |
| 25 | B | B |
| 26 | B | C |
| 27 | A | A |
| 28 | C | C |
| 29 | A | B |
| 30 | A | B |
| Written Exam - Points per Question | 1 |
| 59.94 |
| Team Activity |
| Team Activity - Points per Question | 8 |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |