This guide was developed as part of a project to standardize California's statewide culinary arts curriculum based on industry guidelines and standards. It details a process that California community colleges can use to plan a hospitality symposium that will accomplish the following objectives: provide students with a forum to demonstrate their culinary skills; provide faculty with an opportunity to share and network; promote cooperation among students, faculty, and schools statewide; and increase education's involvement with industry. The following topics are examined in the guide's seven sections: development of the symposium concept; the timeline for planning a symposium; expenses; competition rules; items to include on a planning checklist; publicity; and areas to improve. Numerous sample forms are included throughout the guide. Appended are a variety of sample materials for and about planning a culinary competition, including the following: sample correspondence to various parties involved in a symposium (community college deans, team coaches, competitors, judges, and vendors); participation survey; sample list of competition events, score sheet, and vendors list; and sample publicity materials (invitation, brochure, news releases). (MN)