culinary showdown guidelines

7/24/2019 Culinary Showdown Guidelines

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GASTRON OM IA 10 , Com pe t i t ion Prope rFebruary 24 -25, 2015Them e: Gastronom ia 10: Celebrat ing a De cade of Excellence in Food Service & Educat ion

De adline of subm ission of ent r ies: February 2, 201 5Full Payme nt : February 9, 20 15Ingress : 7:00AM

Registration : 7:30AMComp eti t ion Star t : 8:00 AMFees : P1, 35 0; 1,500 (M arket Basket & Flower Arrangem ent )Entrance Fee : P175

GENERAL GUIDELINES

1. All RULES specified in this manual will strict ly be implemented. Any VIOLATIONS whatsoever shallbe subject for AUTOMATIC DISQUALIFICATION.

2.

Previous GOLD winners for GASTRO 9 will not be allowed to join the same category.3.

JUDGES decision is FINAL. Questions, complaints and violent objections will be entertained andcoursed through COHREP 3 and Judges of GASTRO 10.

4.

Holiday Inn Clark shall provide for 2 gas burner stoves to be used in the live cooking competit ion.

However, LPG shall be brought by respective schools.5.

75% is the lowest rating and the highest is 100%.6.

Awarding of winners of Gold/Silver/Bronze/Diploma. Ranking will not be reflected in the tally board.7. ALL plates should be WHITE in color.8. All categories with food tasting - participants should prepare 2 plates- show plate and plate for

tasting. # Of judges TBA.

CATEGORIES

MAJOR MINOR

A.2 Set Menu Free Style (Team of 3) C.4 Cookies (Live)( Individual)

A.3 Market Basket Classical Live Cooking

(Team of 3)

D.1 Table Skirting (Live Team of 2)

A.4 Miniature Cake Decorating (Individual) D.2 Napkin Folding (Live Individual)

B.1 Filipino Dessert Free Style (Individual) E.1 Flower Arrangement (Live Individual)

C.1 Cocktail Mixing (Live Individual) E.4 Fruit & Vegetable Carving on the spot(Live)

(Individual )

C.2 Table Sett ing with Menu Card or Folder(Team of 3)

F.1 Bed making

C.3 Cake Decorating (Live)( Team of 3)

E.2 Pasta Freestyle (Live)( Team of 2)

E.3 Fruit Flamb (Live Individual)-

F.2 Tour Packaging


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POIN T SYSTEM

MAJOR MINOR

GOLD 15 points 9 points

SILVER 10 points 6 pointsBRONZE 5 points 3 points

DIPLOMA 2 points 1 point

COM PETITION M ECHAN ICS / GUID ELINES

1. SET M ENU DISPLAY (Team of 3) Should adapt the t heme.

ParticipantsOnly one entry per school

5 Course set menu for one person plated, consisting of cold appetizer, soup, hot appetizer, main course,dessert (total of five courses), exhibited cold.

Specific guidelines, pointers for the judging criteria:- Table space allotted: 120 cm. x 90 cm.- Ingredients should be listed down. No quantity required.- Sauces used for the plates do not need to be on the platter.- All members of the team will be awarded.- Plates of any size and shape but should be WHITEonly.

-Logo on plates not allowed.

- PLATING should be done on th e spo t .

- CONGEALED SOUP is ALLOWED

- N O RECIPE IS REQ UIRED.- Meat, seafood, game, fish, poultry, etc. or combination is allowed.- Check on combination, creativity and harmony.- Starch and vegetables must be suitable to the menu.- Should be relevant to the specified theme.

Guidelines fo r Assessm ent

Present ation, General Imp ression 1-3 5 point sFor dishes which are appetizing, pleasing and attractive. Aspic is allowed. (Bring in the dish wit h Aspic)

Slices should be neither too large nor too thick. Portion should be correctly calculated. Presentation shouldbe relevant to the specified theme.

Comp osit ion 1 20 pointsNutritionally well balanced in keeping with modern taste, color and flavor should enhance each other,practical, easily digestible and light.

Correct Preparation 1-3 5 point sThe classical names corresponding to the original recipes, correct basic preparation of the food, correctlychosen jellies and correct roasting / frying t ime will be assessed.

Serving 1-1 0 point sClean and careful serving with no fuss, simple and practical, slices of carved surface upwards. Vegetablecorrectly cut or turned no green garnishing on plates and platters intended to be served warm, no otherelaborated garnishing for restaurant platters or dishes, but rather plate or platter arrangement to allow forpractical serving.

TOTAL POSSIBLE POIN TS 10 0 po ints


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2. M ARKET BASKET CLASSICAL LIVE COOKIN G (Team of 3)

ParticipantsOnly one entry per school Team should be comp osed of 1 Faculty & 2 stude nts. Students w i ll be theone to do th e m arket l ist .

A hot classical 3 course menu to be cooked for three (3) persons in 3 hrs.

Recipe w r it ing w i ll be on t he d ay of the com pet i t ion .

Day of Competition

- Competitors will register one hour and thirty minutes before actual start of thecompetition.

- ALL ingredients shal l be p rovided by t he o rganizer on the day of t hecomp eti t ion . Recipe w r it ing shall be d one on the actual day 1 hour shall beallotted for the recipe w riting. (Listing of th e ingredien ts shall be provided by

the organizer on the day of the com pet i t ion) .- Team s shall provide t heir ow n kitchen ute nsils.(To be d iscussed during t he

Briefing)- Competitors will proceed to collect the ir own b askets.- Competitors will be given thirty (30) minutes to set-up their mise-en-place and

prepare the ingredients for cooking.- The team w i ll be g iven a to tal o f 3 hrs w ere the star ter /Soup nee ds to be

served after 2 hrs- The team will be given ten (10) minutes to clean the area.- Teams who are late for their registration will be disqualified.- The rules must be strictly followed.- Teams cannot wear any uniform with logo, any pin or name tag which identifies

the school.- No observers are allowed in the competition area.- One (1) judge will oversee the mise-en-place and correct preparation in the front.

Four (4) judges will be at the backstage to judge on Correct Preparation,Professional Serving, Presentation and Taste.

-

The finalists will compete in a team of three (3) members with 1 faculty (noalternate) and 2 students.

Specific guid elines, point ers for the judging cr iter ia:

- All ingredients shall be provided by the hotel.- Vegetables should be peeled, cut and tu rned on t he SPOT!- Sidings shall be prepared on the spot!- All small wares, tools, blenders, etc. to be provided by the participant. Organizer

will only provide 2-gas burnersper team (max. of 13 units only), one commonrefrigerator / freezer, working area and plates. A third burner maybe provided bythe school to complete maximum requirement of 3 gas- burners.

- Should be relevant to the specified theme.

-Please take note that bringing in ELECTRIC STOVEis n ot allowed.


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M is en Place 1-1 0 point s

Orderly preparation of materials, neat working area and style, clean working clothes, accurate techniques,adherence to work schedule, and punctual completion of work. Special attention will be given to thehygienic and sanitary handling of food items, e.g. tasting while cooking.

Correct Preparation 1 30 point s

Practical and easy digestible preparation, free of unnecessary details and extras. Any side dishes and extrasshould complement the main dish in quantity; flavor and color should be in keeping with modern nutrit ionalteaching. Strictly observe the minimum number of side dishes. The original recipe is authoritative whereclassical dishes are concerned. Meat should be carved properly and cleanly. Points will be deducted forvegetables which are not cut or turned uniformly. Portion weight should correspond to normal portionconsumed and the accepted norms. Presentation should be relevant to the specified theme.

Food Plat ing and Serving 1-20 points

Main meals and side dishes should be in proport ion to one another. The dishes should be reciprocallycomplementary in both content and color. The arrangement of the plates should be practical, neat and

pleasant, conducive to everyday serving and not cluttered. Bases and non-edible items should be avoided.

Taste 1 40 points

The natural flavor of the dish should be the predominant factor in gauging palatability. Sufficient seasoningshould bring out the typical flavor of the dish.

TOTAL POSSIBLE POIN TS 10 0

3. M INIATU RE CAKE DECORATING (Display)

Participants

Maximum of two entries per school

To display four baby cakes with a diameter of three (3) inches each. Each cake must be different flavors.Cakes can be sponge or mouse or torte. Appropriate icing and frosting can be used.

Specific Guid elines, po inters, for t he judging cr iter ia:

1.

Table space allotted: 90 cm. x 90 cm.2.

The cake to be brought in is done. Cake is to be entirely decorated by hand and all decorationmust be edible. Icing is done, however re-touches can be made during the competition.

3.

Cakes should be done by competitor as judges will interview on how it was prepared. Methodof preparation, ingredients.

4.

All of the four different cakes to be cut by the participant for the judges inspection and to beplaced on a plate beside the entry.

5.

Toxic coloring and spray, artificial materials and decoration are not allowed.6.

Royal Icing, pastillage or any other appropriate materials maybe used.7.

Show pieces will be allowed but will not be judged


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8. Competitors will set their entry on the spot within a time limit of one (1) hour on the cue ofassigned Coordinator.

9. Time allotted: (1) One hour.10. All ingredients, utensils, equipments etc are to be provided by the participants.11. Provide a separate mini cake for tasting.

Guidelines for Assessment:

W orkmanship 1 30 points

All (4) Four cakes to be of different modern composition

Proportions of ingredients are based basic culinary preparation corresponding to modernpatisserie

Ingredients used based on list of ingredients

Practical for a-la-carte dessert service

Presentat ion / Innovat ion 1 20 points

Composed of an appetizing, tasteful, modern and elegant presentation; practical serving.

Taste 1 30 points

Taste must be accurate based on the ingredient list of each cake.

Creat iv ity 1 10 points

Creativity points will be awarded to participants who display new ideas with a modern twist.


4 . FILIPINO D ESSERTS FREESTYLE (Ind ivid ua l)-

ParticipantsMax of two entries per school

To display a variety of four (4) different plated hot or cold Filipino desserts, displayed cold.

Specific Guid elines, po inters, for t he judging cr iter ia:

1. Table space allotted: 90 cm. x 90 cm.2. List of ingredients to be placed with entry. No quantities required.3. Practical up-to-date preparation and presentation required.4. All edible materials.5. Showpiece is not allowed.6.

Plate should be any shape or size but color should be WHITE.Clear glass cont ainers may be usedif app ropr iate.

7.

Blowtorch is NOT allowed.


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W orkmanship 1 25 points

Creativity level of each type

Proportions of ingredients are based on a-la-carte service standards

Ingredients used based on list of ingredients

Practical for a-la-carte dessert service

Presentat ion / Innovat ion 1 25 points

Composed of and appetizing, tasteful and elegant presentation.

Taste 1 25 points

Taste must be accurate based on the ingredient list of each dessert.

Creat iv ity 1 25 points

Creativity points will be awarded to participants who display new ideas with a modern twist.


5. COCKTAIL M IXING (Individual)

ParticipantsMaximum of two entries per school

1.

A new drink recipe must be submitted one hour and a half prior the start of the competit ion.2.

Each competitor has to prepare a new cocktail entry, divided into two (2) port ions simultaneously,under a time limit of 3 minutes. One full portion with decoration / garnishes and presentation; andthe second portion to be divided into 2 small glasses to be provided by the hotel, which will beserved to the judges for blind tasting.

3.

NO free p ou ring. JIGGER shou ld b e used. For th ose wh o w ill be do ing f lair tending, bott les used should have at least 30 m l of the in gredient

used. Special citation for t he Best Flair tend er w ith cash prize of Php 1, 000.4. Participants w il l pro vide t heir own blenderif n ecessary.

Guidelines for Assessment

M ixing / Kn o wled g e* Technical Approach 1 20 points* Time 1 10 points* Flair tending 1 10 points* Accuracy / Correctness 1 10 points

----------------50 points


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Taste / Present ation* Presentation 115 points* Taste 1- 30 points* Name Association 1 -05 points

----------------50 points

TOTAL POSSIBLE POIN TS 10 0 po ints

Judging

Front set of judges will judge : Technical ApproachTimeNeatness / OrderlinessAccuracy / Correctness

Back set of judges will judge : PresentationTasteColor CombinationName Association

* *SPECIAL PRIZE to be awarded to the BEST IN FLAIRTENDING. **

6. TABLE SETTING W ITH M ENU CARD OR FOLDER (Team of 3)FREESTYLE for 2 persons

ParticipantsOnly one entry per school

To set up a table for tw o (2) people. Freestyl e.

Specific Guide lines, pointe rs for t he judg ing cr iter ia:

Space provided: 2.5 m. x 2.5 m.

Ingress starts all at the same time at 8 AM. Set up t ime maximum of 30 minutes. Each team is composed of three (3) participants with a team leader.

Competitors will register one hour and thirty minutes before actual start of competition. (8 AM)

Competitors who are late will be disqualified.

Competitors are requested to wear black pants for men and black skirts or pantsfor womenand white long sleeved shirts with a black bow tie. JEAN S not al lowe d.

No logo or any identifying marks of schools on uniforms, china, silverware or any equipmentwill be allowed.

Each team will set up their table on the day of competit ion and set up will be left during thetwo days of competition for judging.

Gazebos, walls, ceiling, carpets or backdrops, water fountains or loose soil are not allowed.

Centerpieces should be arranged on the spot.

Each table sett ing will be two persons, to include chair, table, napkins, china, flatware andglassware.

The set-up of a service table and wine bucket in the prescribed area is allowed.

Table centerpieces and other decorations matching the table setting theme is allowed.


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The use of ironing equipment during set up is allowed.

Competitors to provide a menu card for each place setting (for 2 persons).

Menu card or folder to reflect menu with corresponding wines.

Competitors shall be responsible for the security of the displays during the 2 days ofcompetition.

Spot light not allowed.

All decorations should set up on t he spot .


M eth o d / Pr ep ara t io n* Mise en Place 1 20 p o in ts

Presentation* Creativity / Artistry 1 20 p o in ts* Accuracy of Set-up 1 30 p o in ts* Menu Knowledge 1 30 p o in ts


7. CAKE DECORATING ON THE SPOT (Team of 3)

To decorate a two layered Wedding Cake with the use of edible ingredients (base is strictly Styrofoam).1stbase is 15-16 inches in diameter. 2ndbase is 6-8 inches.

* FONDANT - Solid wh ite no in fusion of color.

ParticipantsOnly one entry per school, 3 participants per team and 1 alternateThe alternate needs to be changed prior to the start of the competit ion. A change of participant duringthe competit ion will lead to disqualification.

Ingredients

All ingredients to be used during the competit ion will be supplied by the participants.

EquipmentAll equipment will be provided by the participant except the gas stove, 1 electric outlet per team ,working and display areas which will be provided by the Hotel.

Specific Rules and Guidelines

Table space for display should not exceed 80 x 90 cm.

Height limit of cake is 90 cm. (including stand)

All decorative materials must be made on the spot based on the submitted recipe.

Toxic coloring and spray, artificial materials / decoration not allowed.

No WIRES are allowed to be used for the decorations or as part of the presentation. Sugar flowers can be pre-made and assemble on the spot.

Decorations must all be edible.

Time allotted for preparation, finishing and decoration is two hours.


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Three copies of recipe shall be submitted to the committee 30 minutes prior to the competit ionproper.

Skeletal form can be pre-assembled.

The rules apply to any type / variety of base decoration.

Participants should be in their Chefs uniform (no name, no logo, no identification).

Judg ing Criter ia

M ise en p lace

Mise en place has to be accurate and organized based on the recipe submitted.

Recipe an d Recipe Execution

Submit 3 copies of recipe 30 minutes before the competition proper to the committee. Quanti ty ofingredients must be accurate to decorate the cake entry. Should there be excess or leftovers ofdecorating ingredients, points will be deducted.

Techn ical Skills

Preparation of method recipe should be followed step by step.Skills in execution of the base decorationSkills in execution of the cake decoration

Present ation and Ge neral Adm ission

Color combination of base cake decoration has to be pleasant to the eye; Balance and attractive.Originality of decoration used and originality of the theme.

Hygiene and Sani tat ion

Handling and processing of ingredients should at all time be practiced based on industry standards.

Creativity

Creativity point will be awarded to participants who will display new idea in a modern twist.


Mis en Place 1-10 p o in tsTechnical Skills 1-40 p o in tsPresentation and General Impression 1-30 p o in tsCreativity 1-20 p o in ts

------------Total 100


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8. COO KIES LIVE COO KIN G (Ind ividu al)

To display creativity and ingenuity in product research with nutritional and economical value. It also aims todevelop skills and flexibility in using unconventional(oven toaster) baking equipment.

Participants

Two (2) entr ies per school , one (1) p ar t ic ipant and on e (1) a l ternate per te amThe alternate needs to be changed prior to the start of the competition. A change of participant during the

competit ion will lead to disqualification.

Ingredients

All ingredients to be use shall be brought in and provided by the participants.Equipment/sBasic Rules

1. All participants must register for the briefing an hour before actual competition to the committee.2. Participants shall provide all t he ingredients they need for cooking. (List o f ingr edients and procedure

only)

3. Participants are required to submit three (3) copies of the recipe during the registration.

4.

Participants can prepare any variation of cookies (3 medium sizes for display and other 3 pieces fortasting of the judges).

5. No specific theme shall be followed.6. Presentation or packaging shall also be considered.7.

Participants must be in their Chefs uniform during the competition (no name, no logo, and noidentification).

8.

Execution t ime is two (2) hours.

Judg ing Criter ia

Ease Preparation 1-10 p o in tsCreativity 1-15 points

Presentation / Packaging 1-15 p o in tsTaste 1-30 pointsNutritional Value 1-30 p o in ts

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9. TABLE SKIRTIN G ON THE SPOT (Tea m of 2 )

To display students creativity and speed in table skirt ing

Participants

One entry per school, 2 participants per team and 1 alternate.The alternate needs to be changed prior to the start of the competition start. A change of participant during

the competit ion will lead to disqualification.


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Equipm ent / Tools

The organizer will provide the table to be used for the competition, however the participants must bringtheir own materials (any color), pins and thumbtacks, including ready-made decorations.

Basic Rules

1.

Participants shall be wearing black pants / slacks (no black denims), white long sleeved shirt/blouse,black leather shoes and black bow tie male and female.

2.

Participants will provide own cloth for skirting, pins, thumbtacks.

3.

Staplers, gun tu ckers, clam ps and cl ips NO T allowe d .4.

A ready-made or sewn skirting used shall be disqualified. Sewn hemline is allowed.5.

Ready-made decorations are allowable.6.

The team must execute the skirt ing within 15 minutes only on 4Ft diameter round table and 30 inch inheight, which will be provided by the hotel.

7.

The team will register an hour before the contest proper and report to the committee for briefing.8 .

Should be i roned but n ot patte rned for fo ld ing .9 . After the app ointed t im e no exten sion for those that h ave not f in ished t heir work.

Judg ing Criter ia

Speed 1-10 p o in tsNeatness 1-25 p o in tsCreativity/Color Harmony 1-25 p o in tsDifficulty and Design 1-40 p o in ts

________Total 100

10 . NA PKIN FOLDING ON THE SPOT (Individual)

To display the students speed and creativity in basic napkin folding.

Participants

Max of two (2) entries per school, one (1) participant.The alternate needs to be changed prior to the start of the competition. A change of participant during thecompetit ion will lead to disqualification.

Basic Rules

1.

Participant should be in uniform; black pants (no black denims) or skirt f or female, white long sleevedblouse / polo, black leather shoes, and black bow tie.

2.

Participant must execute the seven (7) basic folds and one (1) original creative fold.


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Basic Folds are as follows:

Sailing Boat

Double Lotus

Pyramid

Bishops Hat

Banana

Fan with Stand

Candle

1 special fold

3. Participants must execute his/her napkin fold within two (2) minutes on 20 x20 (inches)sized napkins.

4. Participants should bring and use his/her own WHITE(Oxford) table napkins. Use of colored linen shallmean automatic disqualification.

5. Background music is allowed but will not be judged.6. Participants found to have ironed napkins patterned to the folds will be disqualified.7. Intro music must be limited 30sec. only.

Judg ing Criter ia

Speed 1-40 p o in ts

Neatness 1-30 p o in tsCreativity 1-30 p o in ts

_______Total 100

11 . FLOW ER ARRANGEMENT ON THE SPOT (Individual)

To display the students originality, creativity, artistry and special skills in flowerArrangement of a Round tab le cente rp iece.

Participants

Two entries per school, one participant and one alternate.The alternate needs to be changed prior to the start of the competition. A change of participant during thecompetit ion will lead to disqualification.

M aterials / Too ls

The hotel will provide the following materials for the competit ion: assorted fresh flowers and leaves, wires,floral foam, pots/vases and ornaments. Tools such as cutters, pair of scissors, knives, gloves, etc., will have tobe provided by the participants.


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Basic Rules

1. This is an individual competition (with an alternate, should the official contestant not be available).Registration is one hour before the competition.

2. Participants are required to wear long sleeve shirt /blouse with black bow tie, and black pants or blackskirts (for ladies). Denims are not allowed. Participants will be provided with competition numbers.

3.

Participants must execute the artistic arrangement within 45 minutes (including mis-en-place) andanother 15 minutes for the clean up and set-up.

4.

No other flowers, materials, or ornaments will be used in the arrangement except those provided by thehotel.

Judg ing Criter ia

Speed 1-10 p o in tsCreativity/Artistry 1-20 p o in tsTechnical Execution 1-40 p o in tsPresentation/Impact 1-30 points

________Total 100 points

12 . PASTA LIVE COO KING (FREE STYLE Team of 2)

Objective:To cook on the spot freshly made pasta / noodles main course for two (2) persons.

Participants:Two entries per school, two (2) participants per team and one (1) alternate.The alternate needs to be changed prior to the start of the competition. A change of participant during thecompetit ion will lead to disqualification.

Ingredients:All ingredients to be used will be provided for and brought in by the participants.

Equipment:

Except for the working area,ONLY2-gas burner and table will be provided by the hotel, ALLother cookingequipment, utensils and gadgets to be used will be brought in by the participants.

Basic Rules:1. Participants must register one (1) hour before the actual competition and report to the committee for

briefing. Participants who shall be late will be disqualified.2. Three (3) copies of the recipe shall be submitted upon registration.3 Ingredients shall be checked to ensure rules are followed.4. Participants are given total of 1 hour & 30 minutes from mise-en-place up to set-up.5.

Vegetables can be peeled and pre-cut, but not cooked in any form.6.

Meat and seafood items can be ready portioned, but not cooked.7.

Pasta in d ough form. Flavor allowed b ut still in dough form.8.

Farces (fil lings) can be pre-prepared.

9.

Basic stocks such as veal, chicken, pork, etc. can be prepared in advance. Ready-made sauces arenot allowed.

10.

No pre cooked foods allowed. No preserved meats, vegetables, sea foods.ALL FRESH INGREDIENTS SHOULD BE USED.


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11. Garnishes can be pre-prepared, but not yet cooked.12. Participants who will be bringing cooked items will be disqualified.13. Participants must wear their Chefs uniform (no logo, no name, no identification).14. Two (2) judges (front) will oversee the mise-en-place and professional preparation. Three (3) judges

(back) will judge the professional serving method, presentation and taste.15.

All small wares, tools, blenders, water pail, extension line, etc. shall be provided and brought in bythe participants.

16.

The organizer shall provide the working tables and electrical out let only.

JUD GING CRITERIA

M ise-en-p lace 1-10 points

Orderly preparation of materials, neat working area and style, clean working clothes, accurate techniques,adherence to work schedule, and punctual completion of work. Special attention will be given to thehygienic and sanitary handling of food items, e.g. tasting while cooking.

Correct Preparation 1-3 0 point sPractical and easily digestible preparation, free of unnecessary details and extras. Any side dishes shouldcomplement the main dish in quantity; flavor and color should be in keeping with nutritional teaching.Strictly observe the minimum number of side dishes. The original recipe is authoritative where classical

dishes are concerned (in case of doubt, refer to Escoffier). Meat should be carved properly and cleanly.Roast beef, English style, should be just medium (pink). Points will be deducted for vegetables, which arenot cut or turned uniformly. Portion weight should correspond to normal portion consumed and theaccepted norms.

Food Plating and Serving Present ation 1-2 0 point s

Main meals and side dishes should be in proportion to one another. The dishes should be reciprocallycomplementary in both content and color. The arrangement of the plates should be practical, neat, pleasant,conducive to everyday serving and not cluttered. Bases and non-edible items should be avoided. Newpreparation and serving methods, outstanding combinations in simple, modern ways shall be considered.

Taste 1-40 points

The natural flavor of the dish should be the predominant factor in gauging palatability. Sufficient seasoningshould bring out the typical flavor of the dish.

TOTAL 10 0 point s

13 . FRUIT AN D V EGETABLE CARVING (LIVE Individ ual)

Objective:To demonstrate creativity, originality and artistry in carving fruits and vegetables under time limit.

Participants:Max of two (2) entries per school, one (1) participant and one (1) alternate.The alternate needs to be changed prior to the start of the competition. A change of participant during thecompetit ion will lead to disqualification.


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Ingredients:The participant will bring in and provide his/her own fruits and vegetables to use.

Tools / Ut ensils:

Any special tools; utensils and gadgets for execution and presentation shall be brought in and provided bythe participants.

Basic Rules:1. Participants must register and report to the committee for briefing one (1) hour before the actual

competition.2.

Execution t ime limit is two (2) hours and (30) minutes only3.

Participants shall bring in and provide all the materials and tools they would need during thecompetition.

4.

Participants must wear their Chefs uniform during the competition.5.

Pre-assembled skeletal base or form will be allowed.6.

Toothpicks and barbecue sticks are allowed, no wires.7. The participants can use any fruits, vegetables, legumesor tubers combination. Combinations shall all

be fruits, vegetables and tubers. Only ed ib le m ater ia ls a l low ed.8. All carving shall be done during the actual competition and in the contest area only.9. All wastage should be gathered in a container or garbage bag since it will be judged if materials used

are maximized.

10.

. NO food dye/coloring to be used. All natural color only.

Judging Criteria:Degree of difficulty 1-40 p o in tsCreativity / Artistry 1-10 p o in tsTechnical Execution Skills 1-40 p o in tsFull utilization of raw materials 1-10 p o in ts

-----------TOTAL 100

1 4 . FRUIT FLAM BE FREE STYLE

Object ive:To prepare a fruit flamb dessert good for 2 portions. Main Ingredient isRIPE M ANGO complimented with a local fruit (canned pineapple).

Participants: Maximum of (2) Two Participants per school

Basic Rules

1.

Fruits can be peeled and cut (not cooked)2.

Coulis and sauces for decorative purposes only and can be pre cooked. Coulis and saucescannot be used as the main sauce of the flamb.

3.

Decorations can be pre prepared

4.

The flamb base sauce (caramelizing of sugar) must be done on the spot.5.

Cooking of fruits must be done on the spot.6.

Plates to be used must not be pre decorated.7.

Maximum plate size in 14 in diameter8.

Recipe to be submitted on the actual date of competition. Pls. refer to guidelines.


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9. Recipe should be for 2 portions. (1) for judges (1) for display10. Music, dance presentation are allowed but will not be judged.11. Only one (1) flamb trolley with a maximum of two (2) flames is allowed on stage for the

preparation of the flamb.12. Competitor should be ready 45 minutes prior to the competit ion.13.

No coaching during actual competition.14.

Time limit is a maximum of eight (8) minutes for the entire preparation.

GU ID ELINES FOR SELF A SSESSM ENT:

W orkmanship 1-25 points

Mis- en place was presented clean and based on guidelines

Recipe matches the ingredients used for two portions

Preparation method is executed properly

If alcohol was used for flaming, participant could control the flames

The dish was efficiently plated and decorated

Presentat ion / Innovat ion 1-25 points

Check on ingredient combination and harmony in color

Check on port ion size based on ala carte service

Attractiveness of the decoration Dish was served at proper temperature.

Practical for a la carte dessert service.

Taste 1-40 points

Good Balance in ingredients combination

Creativity 1-1 0 point s

Creativity points will be awarded to participants who display new ideas with a moderntwist.

TOTAL 100

GENERAL GUIDELINES

FOR ALL PARTICIPANTS / COM PETITORS

When requested, the criterion for judging all dishes is the recipe, with a brief description ofingredients and method.

The ingredients and trimmings should harmonize with the main part of the dish and conformwith contemporary standards of nutritional values in quality and color.

Practical, acceptable cooking methods should be implemented, avoiding unnecessaryingredients.

Dressing the reams of plate results in an unacceptable appearance.

Meat should be carved properly and cleanly. Roast beef should be done medium pink so that no blood is drawn during glazing.

Meat and vegetable juices should not make a dish look unappetizing.

Points will be deducted for vegetables that are not cut or turned uniformly.


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In order that garnishes, trimmings, and dressings stay fresh longer, they should not be cookedcompletely soft, but should be glazed in aspic.

Artificial bindings may be used for creams.

The amount of gelatin used in aspic may exceed normal quantities.

Plate arrangement and decoration should be practical and appealing, and should comply withdaily standards.

Avoid non-edible items such as bases (croutons however are allowed).

TIPS

Particular attention should be paid to the following:

Originality new ideas

Numerical harmonizing of meat and garnishes

Practical size of port ion (cost)

The character of the showpiece should be respected

Proper color, presentation and flavor combination

Presenting a natural, appetizing look

The use of tan aspic for meats, etc.

Properly cooked meats (not too rare)

Sliced meats presented properly (arranged in order of size)

Precisely cut vegetables

Well coated food, (aspic, chaudfroid)

Pointers on w hat to avo id:

Birds in plumage touching food

Use of inedible materials

Decorating with parsley and watercress

Cluttering the platters

Cloudy aspic

Moulded and too many sculptures

Identifying your display prior to judging Serving food on tallow

Serving in the rim of the platter

Repetition in preparatory methods

Excessive use of food coloring

Use of plastic ornaments, flowers, etc.

Use of tarnished silver

Unsuitable serving dishes

Too heavy superstructure sculpture

Presenting hot food on mirror


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PERM ITTED D ISPLAY M ATERIALS, PLATTERS AN D BASES

Culinary displays can be presented on various surfaces and in various containers:

Use paper only under food that has been deep-fried. Do not use paper frills.

Food prepared hot should not be served on buffet platters.

Eggs should only be served on a glass, porcelain or on glazed dishes.

Food prepared hot but displayed cold should be glazed with aspic.

Plated portions must be proportional to the dish itself and to the number of persons specified.

Sauce boats should only be half-filled.

Use only crystal clear fish aspic for fish, and meat aspic for poult ry, game and red meat.

In general, portion weight should be in keeping with the norms of accepted practice. Meat slices should be served with the carved surface upwards and not left as when carved.

If fruit is used to garnish meat, it should be cut into small pieces or sliced thinly.

Beads of aspic on meat or t rimming do not make good impression and should therefore becarefully removed.

Participants are advised not to set their aims too high and to abide by fundamental cleanlinessand practically as far as possible in their work.

All exhibits should be identified by their proper names both on exhibition tables and on entryforms.

Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgentnecessity.

15 . The SALESM AN (TOUR PACKAGE)

THEME: My City, More than fun!Student -Team of 2

HRM and/or Tourism Student participants are to design and customize a package to suit the interests andbudget of an inbound customer within a particular city in the Central Luzon and Holiday Inn as majorAccommodation/ Destination. Selling the city or the province shall include accommodation facilities,transportation, places of interest, unique food flavors. Brochures must be included. Tour package design,knowledge of the potential city, salesmanship skills and delivery will impact scores. City province must befactual.

GENERAL GUIDELINES

1. The contestants must be able to come up with either of the following:

Package Tour for Free Independent Traveler / Tourist (Or FIT) or individual or Group orSpecial Interest Tours or Destination and Meeting Packages or a combination of the latter

mentioned.

2. The package is for 3 days, 2 nights. Target clients must be specified.3. It must include any 2 or more of the following components where your city/province stands out. As atravel services professional, the following shall be considered:

Transportation / Round-trip Transfer

At least One Night at Holiday Inn Clark for Accommodation and One night at the other

Hotel

Meals

City of Places of Interest Tours

Tour Guide


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4. The package may be for individual or Group or Honeymooners5. The package cost can be qualified in peso amounts. Prices therefore, must be competit ive enough to lurepotential clients.6. The concept is inbound destination to any area in the Philippines.7. The area selected must be an actual location or special interest must exist.8. Example of special interest tours may be but not necessarily.

Health and Wellness

Winery / Plantation Adventures

Water rafting

Stones and mountain climbing

Farm tours

9. Participants must prepare audio visual presentation of the total package for a maximum of 7 minutesusing PowerPoint or any graphics / desktop application, a copy of which must be saved in a CD for back uppurposes. A voice over or background music may be at the AVP. The voice should be the presenter duringthe competition.10. Total time allotted for each competitor must not exceed 15 m in u tesincluding the 7 minutes audio visual

presentation.

11. Holiday Inn will ONLY provide LCD projector, LCD Screen & table. Participants must bring their ownlaptop, IPAD, and other marketing collaterals for presentation.

12. Competitors must prepare enough travel & tour menus or copies for distribution to the judges, eventcoordinator and the secretariat. It is safe to prepare 7 copies.

13. The Audio Visual Presentation must include the components in the tour package.

14. Points to consider:

The travel consultant/ designer should be able to reflect the attractive nature of products

and services. Overall tour packaging, communication, salesmanship or marketing & presentation skills of

participants will be judged.

Contestants must have a basic knowledge of locality and regional tourist or potent ialtourist areas. Synchronization of activit ies of each type of clientele must be taken intoconsideration.

Total package in peso amounts must be stated. Should the judges like to negotiate thecosts, as if they are clients, it is the option of the competitor to negotiate. If it is not possibleto negotiate, the competitor must also answer the judge-client. (Hint: The competitor caneither give a discount or retain package cost but add additional services).

The judges may or may not raise questions on the presentation of the travel/tour design;actual location of tour, no. of hours to reach area, etc.

Dress code for competitors:Business At tire

15. The judges decision is final and no correspondence will be entertained. The appeals commit tee, whosedecision is final, however, wil l settle any dispute.


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16. It is advised that competitors or the coordinators visit the venue of the competit ion, test the CDs or flashdrives and have a feel of presenting with audiences.

GUIDELINES FOR ASSESSMENT

TOUR PACKAGING DESIGN, SYNCHRONIZATION 1-30 p o in tsImpact of design to the potential client.

COMMUNICATION & PRESENTATION SKILLS/DELIVERY 1-20 p o in ts

GENERAL KNOWLEDGE OF LOCAL OR AREA PRESENTED 1-20 p o in ts

MARKETING & SALESMANSHIP 1-20 p o in ts

TIMELINESS & AUDIO-VISUAL PRESENTATION 1-10 p o in ts

TO TAL POSSIBLE SCORE 1 00

TH E H OTEL & TOU RISM SERVICES CH ALLEN GE

These themed live and display competitions are designed for those interested on the back of the houseoperations of an establishment. The core competencies of the hospitality industry: housekeeping, bell andvalet service, events management, customer service and sales and marketing departments. This includes the

artistic skills and details inherent in the industry. These competitions aims to educate and further hone theskills of professional and student participants on international standards, innovative techniques, creativityand closing a sale with a respectable margin.

16. THE H OU SEKEEPER/ BED M AKING

THEME: 5 star Hot el/Resort Service

SPECIFIC GU ID ELINESBed making on the spot (Team of 2)Participants are to make up a Double Bed (54 x 75) according to international standards.

SPECIFIC GUIDELINES

1 . Hol iday Inn to p rovide t he D ouble Bed and th e com plete sets o f l inen and am enit ies.

Bed pad double 1 pieceBed skirt double 1 pieceFlat sheet double 3 pieces, 108 x 108Pillows 2 piecesPillow cases 2 piecesPillow wrap-2pcsPillow tag- 2pcsDuvet 1 piece, 108 x 108Bed runner 1 pieceBed Topper

2. Proper dress code for a house keeper, butler or house maid.

3. Each team is composed of two (2) participants.

4.

Set up time maximum of 5 minutes.


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5. Points are given on speed, timing, sequence and flow, bed line placement, hygiene, neatness

aspects including the contestants demeanor and grooming while making the bed.

6. No coach or assistants allowed at the competition area.

Judg ing Criter ia

Hygiene 1-10 pointsNeatness 1-30 pointsSpeed 1-40 pointsAccuracy of set-up 1-20 points

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culinary showdown guidelines

Documents