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GASTRONOMIA 10, Competition Proper February 24-25, 2015 Theme: Gastronomia 10: Celebrating a Decade of Excellence in

GASTRONOMIA 10, Competition Proper

February 24-25, 2015 Theme: Gastronomia 10: Celebrating a Decade of Excellence in Food Service & Education

Deadline of submission of entries: February 2, 2015

Full Payment

: February 9, 2015

Ingress

: 7:00AM

Registration

: 7:30AM

Competition Start

: 8:00AM

Fees

: P1, 350; 1,500 (Market Basket & Flower Arrangement)

Entrance Fee

: P175

GENERAL GUIDELINES

  • 1. All RULES specified in this manual will strictly be implemented. Any VIOLATIONS whatsoever shall be 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 and coursed 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 competition. 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 Setting 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 Flambé (Live Individual)-

 

F.2

Tour Packaging

 
POINT SYSTEM MAJOR MINOR GOLD 15 points points 9 SILVER 10 points points 6 BRONZE 5

POINT SYSTEM

 

MAJOR

MINOR

GOLD

  • 15 points

points

9

SILVER

  • 10 points

points

6

BRONZE

  • 5 points

points

3

DIPLOMA

  • 2 point

points

1

COMPETITION MECHANICS / GUIDELINES

  • 1. SET MENU DISPLAY (Team of 3) – Should adapt the theme.

Participants Only 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 WHITE only.

  • - Logo on plates not allowed.

  • - PLATING should be done on the spot.

  • - CONGEALED SOUP is ALLOWED

  • - NO RECIPE IS REQUIRED.

  • - 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 for Assessment

Presentation, General Impression

1-35 points

For dishes which are appetizing, pleasing and attractive. Aspic is allowed. (Bring in the dish with Aspic)

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

Composition

1 – 20 points

Nutritionally well balanced in keeping with modern taste, color and flavor should enhance each other,

practical, easily digestible and light.

Correct Preparation

1-35 points

The classical names corresponding to the original recipes, correct basic preparation of the food, correctly

chosen jellies and correct roasting / frying time will be assessed.

Serving

1-10 points

Clean and careful serving with no fuss, simple and practical, slices of carved surface upwards. Vegetable correctly cut or turned no green garnishing on plates and platters intended to be served warm, no other elaborated garnishing for restaurant platters or dishes, but rather plate or platter arrangement to allow for practical serving.

TOTAL POSSIBLE POINTS

100 points

2. MARKET BASKET CLASSICAL LIVE COOKING (Team of 3) Participants Only one entry per school –
  • 2. MARKET BASKET CLASSICAL LIVE COOKING (Team of 3)

Participants Only one entry per school – Team should be composed of 1 Faculty & 2 students. Students will be the one to do the market list.

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

Recipe writing will be on the day of the competition.

Day of Competition

  • - Competitors will register one hour and thirty minutes before actual start of the competition.

  • - ALL ingredients shall be provided by the organizer on the day of the competition. Recipe writing shall be done on the actual day 1 hour shall be allotted for the recipe writing. (Listing of the ingredients shall be provided by the organizer on the day of the competition).

  • - Teams shall provide their own kitchen utensils.(To be discussed during the Briefing)

  • - Competitors will proceed to collect their own baskets.

  • - Competitors will be given thirty (30) minutes to set-up their mise-en-place and prepare the ingredients for cooking.

  • - The team will be given a total of 3 hrs were the starter/Soup needs to be served after 2hrs

  • - 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 (no alternate) and 2 students.

Specific guidelines, pointers for the judging criteria:

  • - All ingredients shall be provided by the hotel.

  • - Vegetables should be peeled, cut and turned on the 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 burners per team (max. of 13 units only), one common refrigerator / freezer, working area and plates. A third burner maybe provided by the school to complete maximum requirement of 3 gas- burners.

  • - Should be relevant to the specified theme.

  • - Please take note that bringing in ELECTRIC STOVE is not allowed.

Guidelines for Assessment Mis en Place 1-10 points Orderly preparation of materials, neat working area and

Guidelines for Assessment

Mis en Place

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 the hygienic and sanitary handling of food items, e.g. tasting while cooking.

Correct Preparation

1– 30 points

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

Food Plating and Serving

1-20 points

Main meals and side dishes should be in proportion to one another. The dishes should be reciprocally complementary 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 seasoning should bring out the typical flavor of the dish.

TOTAL POSSIBLE POINTS

100

  • 3. MINIATURE 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 Guidelines, pointers, for the judging criteria:

  • 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 decoration must 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. Method of preparation, ingredients.

  • 4. All of the four different cakes to be cut by the participant for the judges’ inspection and to be placed 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.

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

 

Workmanship

1– 30 points

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

Proportions of ingredients are based basic culinary preparation corresponding to modern

patisserie Ingredients used based on list of ingredients

Practical for a-la-carte dessert service

Presentation / Innovation

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.

Creativity

1 – 10 points

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

TOTAL POSSIBLE POINTS

100

  • 4. FILIPINO DESSERTS FREESTYLE (Individual)-

Participants Max of two entries per school

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

Specific Guidelines, pointers, for the judging criteria:

  • 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 containers may be used if appropriate.

Guidelines for Assessment: Workmanship 1 – 25 points  Creativity level of each type  Proportions

Guidelines for Assessment:

 

Workmanship

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

Presentation / Innovation

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.

Creativity

1 – 25 points

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

TOTAL POSSIBLE POINTS

  • 5. COCKTAIL MIXING (Individual)

Participants Maximum of two entries per school

100

  • 1. A new drink recipe must be submitted one hour and a half prior the start of the competition.

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

  • 3. NO free pouring. JIGGER should be used. For those who will be doing flair tending, bottles used should have at least 30 ml of the ingredient used. Special citation for the Best Flair tender with cash prize of Php1, 000.

  • 4. Participants will provide their own blender if necessary.

Guidelines for Assessment

Mixing / Knowledge

*

Technical Approach

1– 20 points

*

*

Time

1– 10 points

*

Flair tending Accuracy / Correctness

1 –10 points 1 –10 points

----------------

50 points

Taste / Presentation * Presentation 1–15 points ---------------- * Taste 1- 30 points * Name Association

Taste / Presentation

*

Presentation

1–15 points

----------------

*

Taste

1- 30 points

*

Name Association

1 -05 points

 

50 points

TOTAL POSSIBLE POINTS

100 points

Judging

Front set of judges will judge

:

Technical Approach Time Neatness / Orderliness Accuracy / Correctness

Back set of judges will judge

:

Presentation

 

Taste

Color Combination

Name Association

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

  • 6. TABLE SETTING WITH MENU CARD OR FOLDER (Team of 3) FREESTYLE for 2 persons

Participants Only one entry per school

To set up a table for two (2) people. Freestyle.

Specific Guidelines, pointers for the judging criteria:

Space provided: 2.5 m. x 2.5 m.

Ingress starts all at the same time at 8 AM. Set up time 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 pants for women

and white long sleeved shirts with a black bow tie. JEANS not allowed. No logo or any identifying marks of schools on uniforms, china, silverware or any equipment

will be allowed. Each team will set up their table on the day of competition and set up will be left during the

two 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 setting will be two persons, to include chair, table, napkins, china, flatware and

glassware. 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.

 The use of ironing equipment during set up is allowed. Spotlight not allowed.  Competitors

The use of ironing equipment during set up is allowed.

Spotlight not 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 of

competition.

All decorations should set up on the spot.

Guidelines for Assessment

Method / Preparation

* Mise en Place

1– 20 points

 

Presentation

*

Creativity / Artistry

1– 20 points

*

Accuracy of Set-up

*

Menu Knowledge

1– 30 points 1– 30 points

TOTAL POSSIBLE POINTS

100

  • 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). 1 st base is 15-16 inches in diameter. 2 nd base is 6-8 inches.

* FONDANT - Solid white no infusion of color.

Participants

Only one entry per school, 3 participants per team and 1 alternate The alternate needs to be changed prior to the start of the competition. A change of participant during the competition will lead to disqualification.

Ingredients

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

Equipment

All 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.

 Three copies of recipe shall be submitted to the committee 30 minutes prior to the

Three copies of recipe shall be submitted to the committee 30 minutes prior to the competition

proper. 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).

Judging Criteria

Mise en place

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

Recipe and Recipe Execution

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

Technical Skills

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

Presentation and General Admission

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 Sanitation

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.

Guidelines for Assessment:

Mis en Place

1-10 points

Technical Skills

1-40 points

Presentation and General Impression

1-30 points

Creativity

1-20 points

------------

Total

100

8. COOKIES LIVE COOKING (Individual) To display creativity and ingenuity in product research with nutritional and

8.

COOKIES LIVE COOKING (Individual)

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

Participants

 

Two (2) entries per school, one (1) participant and one (1) alternate per team

The alternate needs to be changed prior to the start of the competition. A change of participant during the competition will lead to disqualification.

 

Ingredients

All ingredients to be use shall be brought in and provided by the participants.

Equipment/s

 
 

Basic Rules

1.

All participants must register for the briefing an hour before actual competition to the committee.

2.

Participants shall provide all the ingredients they need for cooking. (List of ingredients 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 for tasting of the judges).

5.

No specific theme shall be followed.

6.

Presentation or packaging shall also be considered.

7.

Participants must be in their Chef’s uniform during the competition (no name, no logo, and no identification).

8.

Execution time is two (2) hours.

Judging Criteria

 
 

Ease Preparation

1-10 points

Creativity

1-15 points

Presentation / Packaging

1-15 points

Taste

1-30 points

Nutritional Value

1-30 points

 

100

9.

TABLE SKIRTING ON THE SPOT (Team of 2)

To display students’ creativity and speed in table skirting

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 competition will lead to disqualification.

Equipment / Tools The organizer will provide the table to be used for the competition, however

Equipment / Tools

The organizer will provide the table to be used for the competition, however the participants must bring their 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 tuckers, clamps and clips NOT allowed.

  • 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 skirting within 15 minutes only on 4Ft diameter round table and 30 inch in height, 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 ironed but not patterned for folding.

  • 9. After the appointed time no extension for those that have not finished their work.

Judging Criteria

Speed

1-10 points

Neatness

1-25 points

Creativity/Color Harmony

1-25 points

Difficulty and Design

1-40 points

________

Total

100

  • 10. NAPKIN FOLDING ON THE SPOT (Individual)

To display the student’s 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 the competition will lead to disqualification.

Basic Rules

  • 1. Participant should be in uniform; black pants (no black denims) or skirt for female, white long sleeved blouse / polo, black leather shoes, and black bow tie.

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

Basic Folds are as follows:  Sailing Boat  Double Lotus  Pyramid  Bishop’s Hat

Basic Folds are as follows:

Sailing Boat

Double Lotus

Pyramid

Bishop’s Hat

Banana

Fan with Stand

Candle

1 special fold

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

 
  • 4. Participants should bring and use his/her own WHITE (Oxford) table napkins. Use of colored linen shall mean 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.

 

Judging Criteria

 

Speed

1-40 points

Neatness

1-30 points

Creativity

1-30 points

 

_______

 

Total

100

  • 11. FLOWER ARRANGEMENT ON THE SPOT (Individual)

To display the students’ originality, creativity, artistry and special skills in flower Arrangement of a Round table centerpiece.

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 the competition will lead to disqualification.

Materials / Tools

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

Basic Rules 1. This is an individual competition (with an alternate, should the official contestant not

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 black skirts (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) and another 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 the hotel.

Judging Criteria

Speed

1-10 points

Creativity/Artistry

1-20 points

Technical Execution

1-40 points

Presentation/Impact

1-30 points

________

Total

100 points

  • 12. PASTA LIVE COOKING (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 the competition 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, ONLY 2-gas burner and table will be provided by the hotel, ALL other cooking equipment, 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 dough form. Flavor allowed but still in dough form.

      • 8. Farces (fillings) can be pre-prepared.

      • 9. Basic stocks such as veal, chicken, pork, etc. can be prepared in advance. Ready-made sauces are not allowed.

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

11. Garnishes can be pre-prepared, but not yet cooked. 12. Participants who will be bringing cooked
  • 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 Chef’s 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 by the participants.

  • 16. The organizer shall provide the working tables and electrical outlet only.

JUDGING CRITERIA

Mise-en-place

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 the hygienic and sanitary handling of food items, e.g. tasting while cooking.

Correct Preparation

1-30 points

Practical and easily digestible preparation, free of unnecessary details and extras. Any side dishes should complement 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 are not cut or turned uniformly. Portion weight should correspond to normal portion consumed and the accepted norms.

Food Plating and Serving Presentation

1-20 points

Main meals and side dishes should be in proportion to one another. The dishes should be reciprocally complementary 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. New preparation 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 seasoning should bring out the typical flavor of the dish.

TOTAL

100 points

13. FRUIT AND VEGETABLE CARVING (LIVE Individual)

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 the competition will lead to disqualification.

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

Ingredients:

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

Tools / Utensils:

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

Basic Rules:

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

competition.

  • 2. Execution time limit is two (2) hours and (30) minutes only

  • 3. Participants shall bring in and provide all the materials and tools they would need during the competition.

  • 4. Participants must wear their Chef’s 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, legumes or tubers combination. Combinations shall all be fruits, vegetables and tubers. Only edible materials allowed.

  • 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 points

Creativity / Artistry

1-10 points

Technical Execution Skills

1-40 points

Full utilization of raw materials

1-10 points

-----------

TOTAL

100

  • 14. FRUIT FLAMBE FREE STYLE

Objective: To prepare a fruit flambé dessert good for 2 portions. Main Ingredient is RIPE MANGO 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 sauces cannot be used as the main sauce of the flambé.

  • 3. Decorations can be pre prepared

  • 4. The flambé 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 diameter

9. Recipe should be for 2 portions. (1) for judges (1) for display 10. Music, dance
  • 9. Recipe should be for 2 portions. (1) for judges (1) for display

    • 10. Music, dance presentation are allowed but will not be judged.

    • 11. Only one (1) flambé trolley with a maximum of two (2) flames is allowed on stage for the preparation of the flambé.

    • 12. Competitor should be ready 45 minutes prior to the competition.

    • 13. No coaching during actual competition.

    • 14. Time limit is a maximum of eight (8) minutes for the entire preparation. GUIDELINES FOR SELF ASSESSMENT:

Workmanship

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

Presentation/Innovation

 

1-25 points

 

Check on ingredient combination and harmony in color

Check on portion 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

1-10 points

 

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

TOTAL

100

GENERAL GUIDELINES

FOR ALL PARTICIPANTS / COMPETITORS

When requested, the criterion for judging all dishes is the recipe, with a brief description of

ingredients and method. The ingredients and trimmings should harmonize with the main part of the dish and conform

with contemporary standards of nutritional values in quality and color. Practical, acceptable cooking methods should be implemented, avoiding unnecessary

ingredients. 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.

 In order that garnishes, trimmings, and dressings stay fresh longer, they should not be cooked

In order that garnishes, trimmings, and dressings stay fresh longer, they should not be cooked

completely 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 with

daily 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 portion (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 what to avoid:

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

PERMITTED DISPLAY MATERIALS, PLATTERS AND BASES Culinary displays can be presented on various surfaces and in

PERMITTED DISPLAY MATERIALS, PLATTERS AND 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 poultry, 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 trimming do not make good impression and should therefore be

carefully removed. Participants are advised not to set their aims too high and to abide by fundamental cleanliness

and practically as far as possible in their work. All exhibits should be identified by their proper names both on exhibition tables and on entry

forms. Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgent necessity.

  • 15. The SALESMAN (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 and budget of an inbound customer within a particular city in the Central Luzon and Holiday Inn as major Accommodation/ 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 be factual.

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 or

Special 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 a

travel 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

4. The package may be for individual or Group or Honeymooners 5. The package cost can
  • 4. The package may be for individual or Group or Honeymooners

  • 5. The package cost can be qualified in peso amounts. Prices therefore, must be competitive enough to lure

potential 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 minutes

using PowerPoint or any graphics / desktop application, a copy of which must be saved in a CD for back up

purposes. A voice over or background music may be at the AVP. The voice should be the presenter during the competition.

  • 10. Total time allotted for each competitor must not exceed 15 minutes including the 7 minutes audio visual

presentation.

  • 11. Holiday Inn will ONLY provide LCD projector, LCD Screen & table. Participants must bring their own

laptop, IPAD, and other marketing collaterals for presentation.

  • 12. Competitors must prepare enough “travel & tour menus” or “copies” for distribution to the judges, event

coordinator 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 potential tourist areas. Synchronization of activities of each type of clientele must be taken into consideration. Total package in peso amounts must be stated. Should the judges like to negotiate the costs, as if they are clients, it is the option of the competitor to negotiate. If it is not possible to negotiate, the competitor must also answer the judge-client. (Hint: The competitor can either 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 Attire

  • 15. The judges’ decision is final and no correspondence will be entertained. The appeals committee, whose

decision is final, however, will settle any dispute.

16. It is advised that competitors or the coordinators visit the venue of the competition, test
  • 16. It is advised that competitors or the coordinators visit the venue of the competition, test the CDs or flash

drives and have a “feel” of presenting with audiences.

GUIDELINES FOR ASSESSMENT

TOUR PACKAGING DESIGN, SYNCHRONIZATION Impact of design to the potential client.

1-30 points

COMMUNICATION & PRESENTATION SKILLS/DELIVERY

1-20 points

GENERAL KNOWLEDGE OF LOCAL OR AREA PRESENTED

1-20 points

MARKETING & SALESMANSHIP

1-20 points

TIMELINESS & AUDIO-VISUAL PRESENTATION 1-10 points

TOTAL POSSIBLE SCORE

100

THE HOTEL & TOURISM SERVICES CHALLENGE

These themed live and display competitions are designed for those interested on the back of the house operations of an establishment. The core competencies of the hospitality industry: housekeeping, bell and valet 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 the skills of professional and student participants on international standards, innovative techniques, creativity and closing a sale with a respectable margin.

  • 16. THE HOUSEKEEPER/ BED MAKING

THEME: 5 star Hotel/Resort Service

SPECIFIC GUIDELINES

Bed 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. Holiday Inn to provide the Double Bed and the complete sets of linen and amenities. Bed pad double – 1 piece Bed skirt double – 1 piece Flat sheet double – 3 pieces, 108” x 108” Pillows – 2 pieces Pillow cases – 2 pieces Pillow wrap-2pcs Pillow tag- 2pcs Duvet – 1 piece, 108” x 108” Bed runner – 1 piece Bed Topper

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

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

5. Points are given on speed, timing, sequence and flow, bed line placement, hygiene, neatness aspects
  • 5. Points are given on speed, timing, sequence and flow, bed line placement, hygiene, neatness aspects including the contestant’s demeanor and grooming while making the bed.

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

Judging Criteria

Hygiene

1-10 points

Neatness

1-30 points

Speed

1-40 points

Accuracy of set-up

1-20 points

___________

TOTAL POSSIBLE POINTS

100