Kidapawan City 13

th
Foundation Annivertsary
Kidapawan City Culinary Festival
Skills Competition
February 11, 2011, City Plaza, Kidapawan City
GENERAL GUIDELINES OF THE COMPETITION
1. The competition is open to all students of the tertiary schools and colleges in
Kidapawan City offering HRM and Food-related courses. Participants are classified
into student category only regardless of age.
. The entry re!uirements for the competition are the following"
a. #ntry form duly accomplished
$. Registration fee"
Culinary Contest - P 1%%.%%&e'ent
(ogo design Contest - P )%.%%&entry
*. The competition shall co'er the following e'ents"
1. Ta$le +etting ,Fine -inning. - team of
. /uffet Ta$le +0irting - team of
*. /uffet Centerpiece 1rrangement - team of
2. Fruit and 3egeta$le Car'ing - team of
). Flair /artending - team of
4. (ogo -esign indi'idual
2. 5nly one ,1. official entry per school per e'ent shall $e allowed.
). #ach entry shall $e officially endorsed $y the school in the entry form.
4. 6o replacement of competitors during the competition.
7. The competition shall $e 8udged $y * 8udges assigned in different e'ents.
9. The decisions of the 8udges are final and irre'oca$le.
:. 6o coaches shall $e allowed to enter the contested area during the competition.
1%. To !ualify for the o'er-all champion; the said school must 8oin at least 2 ,four. e'ents
in the culinary contest.
11. For computing the o'erall champion; the school with the highest points earned in the
culinary contest ,i.e.; e<cluding the logo design contest. is declared the champion.
The following are the points earned $y the school in e'ery winning place in e'ery
e'ent"
1
st
place = *% points

nd
place = % points
*
rd
place = 1% points
1. The deadline of su$mission of entries is on February 4, 2011.
1*. /riefing of coaches will $e on February 8, 2011 at 1"%% PM at the +T>-Kidapawan.
Tabe Se!!"#$ %F"#e D"#"#$& '"!( Me#u Car) Pre*ara!"+# %Tea, +- 2&
T(e,e. /ae#!"#e Da!e +- a C+u*e +- 10 year0
1
1. The competition is a test of creati'ity; precision; and strategy in ta$le setting with menu
card preparation.
. Competing teams will $e tas0ed to setup a ta$le for two ,. diners with a four ,2. course
menu consisting of two ,. appeti?ers ,hot and cold.; and one ,1. entr@e or main course;
one ,1. dessert; and $e'erage with accompanying wine within a one ,1. hour limit.
*. Participating school must ha'e 1 team composing of two ,. participants only.
2. Competing teams shall pro'ide for their own linen; flatware; glassware; sil'erware; wines
and other ornaments&decorations. They shall $e responsi$le in ta0ing care of them for
the duration of the competition.
). #ach team will $e pro'ided with one ,1. s!uare ta$le and two ,. chairs.
4. #ach contestant must wear"
Men" $lac0 slac0s; white long slee'es; $lac0 shoes with soc0s; 'est and $ow tie
Aomen" $lac0 s0irt&slac0s; white long slee'es; $lac0 shoes; 'est and $ow tie
1ll must ha'e plain white ser'ice towels.
7. #ach team will setup its ta$le on the day of the competition for 8udging and will display its
entry until the end of the competition.
9. The ta$le set-up should $e rele'ant to the theme;
:. +etting up of ga?e$os; wall or $ac0drop; ceiling or carpet is not allowed and is ground for
dis!ualification.
1%. Ta$le centrepiece should $e arranged on the spot. 1rtificial flowers or lea'es are not
allowed.
11. 1 menu card containing the four-course meal with accompanying wine should $e
pro'ided for each ta$le co'er. 1 separate copy of this must $e furnished for the /oard of
Budges.
1. The setup of a ser'ice&side ta$le and wine $uc0et near the ta$le setup is allowed.
1*. Time allotment for ta$le setup is one ,1. hour. Coing $eyond the allotted time means a
penalty of one ,1. point per minute which will $e deducted from the a'erage score.
Cr"!er"a.
M"0e e# Pa1e %-) pts
- preparation of materials and e!uipment is organi?ed
- employs accurate techni!ues for the punctual completion of wor0
Sa#"!a!"+# a#) Hy$"e#e %-) pts
- hygienic handling of items; including the wor0ing area and clothes
Crea!"2"!y a#) Ar!"0!ry %-1% pts
- shows artistic merit; new ideas and techni!ues
Ree2a#1e !+ !(e T(e,e %-1% pts
A11ura1y +- Se!u* %-1% pts
- o$ser'es the standard rules and guidelines in ta$le setting within
the allotted time
Me#u 3#+'e)$e %-1% pts
- conforms to the standard rules and guidelines in menu preparation
T+!a P+00"be P+"#!0 0450 *!0
6UFFET TA6LE S3IRTING %Tea, +- 2&
2
Theme" DFiestaE
1. Participating school and esta$lishment must ha'e one ,1. team only composing of two
,. mem$ers.
. Competing teams are re!uired to $ring their own linens; pins and clips.
*. Four sides will $e s0irted $y the competitors and with the prescri$ed standards.
2. Participants are gi'en 2) minutes to perform.
). Ta$les with $e pro'ided $y T#+-1.
4. 5nly hemlines should $e sewed with straight stitches; ready made or sewed s0irting
cloth is not allowed.
7. 6o props should $e used to decorate the ta$le or on top of the ta$le; it is a plain s0irting
competition.
9. #ach contestant must wear "
Men" $lac0 slac0s; white long slee'es; $lac0 shoes with soc0s; 'est and $ow tie
women" $lac0 s0irt&slac0s; white long slee'es; $lac0 shoes; 'est and $ow tie.
:. 3iolation to any rules and guidelines may result to point deduction or dis!ualification
according to the 8udgeFs discretion.
1%. Participants should register with the organi?ing committee from 7"%% to 9"%% am.
Gu")e"#e0 -+r a00e00,e#!
Time Gsage - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - %-) points
Cleanliness 5f Aor0 - - - - - - - - - - - - - - - - - - - - - - - - - - %-) points
3isual Creati'ity 1nd 5riginality - - - - - - - - - - - - - - - - - - - - %-1% points
6eatness - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - %-) points
/alance and Proportion - - - - - - - - - - - - - - - - - - - - - - - - - - %-) points
-isplay of aesthetically pleasing color - - - - - - - - - - - - - - - %-1% points
T+!a *+00"be 01+re 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 44 40 *+"#!0
6UFFET CENTERPIECE ARRANGEMENT %!ea, +- 2&
3
Theme" DFruits and Highland +pringsE
#ach participant must create a $uffet centerpiece related to the theme.
1. Participating school must ha'e one ,1. team composing of two ,. mem$ers.
. #ach participant must supply all their needed accessories and wor0ing tools for the said
competition.
*. -uring the competition all participating teams will $e gi'en one and one half hour only ,1
1&. to perform.
2. Competitors should use and pro'ide their own fresh locally 0nown flowers; fruits;
'egeta$les and foliage. They can also utili?e any indigenous materials.
). 3iolation to any rules and guidelines may result to point deduction or dis!ualification
according to the 8udgeFs discretion.
4. The centerpiece must $e in ma<imum of )ft. height and minimum of *ft. and can $e seen
in four sides.
7. #ach contestant must wear "
Men" $lac0 slac0s; white long slee'es; $lac0 shoes with soc0s; 'est and $ow tie
Aomen" $lac0 s0irt&slac0s; white long slee'es; $lac0 shoes; 'est and $ow tie.
9. Participants should register with the organi?ing committee from 7"%% to 9"%% am.
Gu")e"#e0 -+r a00e00,e#!
De$ree +- )"--"1u!y 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 0410 *+"#!0
Materials used must $e in harmony
and related to the theme
Ar!"0!"1 a#) 1rea!"2e e7e1u!"+# 4 4 4 4 4 4 4 4 4 4 44 4 4 44 4 4 4 4 4 4 4 4 4 0410 *+"#!0
5'erall loo0 of the centerpiece
the !uality of wor0
Or"$"#a"!y 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 0410 *+"#!0
8+r9 "#2+2e 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 0410 *+"#!0
T+!a *+00"be 01+re 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 40 *+"#!0
FRUIT AND /EGETA6LE CAR/ING %!ea, +- 2&
4
Theme DKali0asanE
1. The organi?ers shall ha'e the sole prerogati'e of assigning the display and contest area.
. Participating school and esta$lishment must ha'e one ,1. team composing of two ,.
mem$ers only.
*. Participants are re!uired to $ring their own car'ing tools; ingredients and materials that
are needed.
2. Contestants are allowed to $ring props such as linens; lights; e<tension cords etc. to
enhance the appearance and total presentation of their respected entry $ut it will not $e
included in the 8udging
). 5nly four ,2. standard si?ed toothpic0s are allowed in the total presentation. 6o wires
pins; +tyrofoam should $e used in the competition.
4. 5nly watermelon and s!uash are allowed in the competition.
7. #<ecution should $e done within hours only at the competition area
9. Participants should wear proper and decent attire or uniform.
:. 3iolation to any rules and guidelines may result to point deduction or dis!ualification
according to the 8udgesF discretion.
1%. Participants should register with the organi?ing committee 1 hour $efore the
actual competition starts.
Gu")e"#e0 -+r a00e00,e#!
Aor0manship&creati'ity - - - - - - - - - - - - - - - - - - - - - - - - - %-1% points
5riginality and artistic achie'ements - - - - - - - - - - - - - - - - %-1) points
Aor0 in'ol'ement and speed - - - - - - - - - - - - - - - - - - - - - %-1% points
6eatness; cleanliness and hygienic in wor0 - - - - - - - - - - - - %-) points
T+!a *+00"be 01+re 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 40 *+"#!0
FLAIR 6ARTENDING : !ea, +- 2
5
1. Participating school and esta$lishment must ha'e 1 team composing with two
participants only.
. Mi<ing and flairing will $e done $y team.
*. Participants are re!uired to $ring their own tools; e!uipment; ingredients; white ta$le
nap0ins; and materials that are needed.
2. Participants should use same li!uor $ase.
). #ach contestant shall create one ,1. coc0tail drin0 recipe of any category.
a. The ma<imum num$er of ingredients must not e<ceed se'en,7. including drops and
dashes
$. 6o more than 7%ml alcoholic $e'erages should $e used in the recipe.
c. 1ny non-alcoholic $e'erages could $e used as mi<er&modifiers.
d. Fruits and& or 8uices $lended or com$ined into oneH i.e. pineapple&orange I
ingredients
e. 6o pre-mi<ed or homemade ingredients are allowed. #<tracting or $lending of any
ingredients shall $e done in the preparation area.
f. -airy products and their su$stitute are not allowed; e<cept for egg,s. and or mil0;
fresh or otherwise.
g. 1ll units of measures for $e'erages&li!uid ingredients to $e used in the recipe shall
$e e<pressed in milliliters ,ml.; drops and dashes as the case may $e 1 o? I *% ml.
h. The coc0tail drin0 may $e sha0en; $lended; stirred or machine or $uild in drin0s
method.
i. The name of the coc0tail must $e rele'ant to the presentation
8. The drin0 recipe must $e written in an official entry form to $e pro'ided $y the
organi?ers.
0. Carnishes should $e made of edi$le fruits and&or 'egeta$les. Carnishes must $e
done in the common preparation area or the contest area.
l. Contestant should pro'ide all ingredients; e!uipment; tools they will $e using for their
performance. /orrowing from fellow participants is strictly not allowed
4. -uring the competition proper; the participant shall prepare on the spot ,2. portion of
their drin0" 1 glass for presentation and * glasses for the 8udges; simultaneously se'en
,7. minutes time limit; with full garnishes. >t shall $e presented to the tasting 8ury for
e'aluation.
a. The fi'e-minutes routine performances commences as soon as the music starts
and upon signal $y the emcee. Time will stop as soon as the participants raise
$oth hands and $ows. +ide-shows or any theatrical entrances are included in the
allotted time of performances.
$. Points will $e included if time goes $eyond the se'en ,7. minutes limit and will $e
automatically dis!ualified if e<ceed si< ,4. minutes.
c. Gpon signal of complete performance; participants cannot touch anymore his&her
drin0s $y fi<ing straws; garnishes and& or finishing touches.
7. 5nly li!uor $ottles used in the recipe could $e used for flairing.
9. 1ny flairing act& performances are allowed; e<cept for na0ed flames. 5$scene se<ual
acts are strictly for$idden.
:. Flairing of empty $ottles or D8ugglingE props is not allowed.
6
1%. Free-pouring style is re!uired. Gsing pourers is a must and it should not $e remo'ed
from the $ottles while flairing. /ottle with $uilt-in pourers should $e open when used for
flairing.
11. Putting of electrical tape in the sha0er and& or $ottles is 65T allowed. Ahen adhesi'e
tape is necessary to fi<ed pourers in the $ottle; they should as0 permission from the
marshal who will assist them to do it.
1. Participants are encouraged to dress in a descent costume rele'ant to the theme.
Aearing of slee'eless; dress or casual clothes and open sandals is 65T permissi$le.
They should wear their attire all the time during the competition up to the announcement
of winners.
1*. Participants should pro'ide their own $ac0ground music that is on C3-&-3- form and
must $e cued to the start of the music. >t must $e la$eled with the contestant name; code
no.; ,se!uence. and the music title. >n case the pro'ided C-&-3- will not function
properly during the performances; the -B will automatically play alternati'e music to
a'oid delay.
12. Participants will draw lot to determine se!uence of performance. They will introduce of
their real name during awarding of certificates.
1). Participants should $e in the preparation room at least ninety ,:%. minutes prior to the
scheduled competition timeH late arri'al will lead to dis!ualification. Marshals will $e
posted in the preparation room.
14. 6o assistants and& or coach will $e allowed in the preparation area as well as in $ringing
materials and& or paraphernalia.
17. 1ll the participants are not allowed to watch the actual competition. 1fter their
performance; they should go $ac0 to the preparation room.
Gu")e"#e0 -+r a00e00,e#!
Flaring difficulty ,Tandem.- - - - - - - - - - - - - - - - - - - - - - %-1% points
+anitation 1nd Hygiene - - - - - - - - - - - - - - - - - - - - - - - %-) points
Taste - - - - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - %-1% points
+howmanship ,Tandem. - - - - - - - - - - - - - - - - - - - - - - - - %-1% points
Presentation - - - - - - - - - - - - - - - - - - - - - - - - -- - - - - - -- %-) points
T+!a *+00"be 01+re 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 40 *+"#!0
A3H+RR LOGO DESIGN CONTEST
7
1KHoRR = 1ssociation of Kidapawan Hotels; Resorts and Restaurants
1. 5pen to all students of participating schools.
. Registration of P)%&entry.
*. 6ot included in the computation for the 5'er-all Champion of the Culinary Festi'al.
2. Participants must design a logo that $est represents the association. They may create
the logo in ad'ance.
). 1 participant can su$mit only one entry.
4. 1 participant may use any medium in creating the design; including $ut not limited to" oil
pastel; crayons; water color; chal0; charcoal; oil paint; and etc. He may also use the
digital media using any Craphics -esign software a'aila$le.
7. The logo must $e su$mitted in a long-si?e ,9.)E $y 1*E. $ond paper or its e!ui'alent
medium in a transparent folder or its e!ui'alent.
9. -eadline of su$mission of entries will $e on Fe$ruary 11; %11 during the
R#C>+TR1T>56 5F P1RT>C>P16T+ of the Culinary Festi'al.
:. The winning entry will $e determined $y the mem$ers of the association and will $e
announced during the awarding ceremony. >t will $ecome the official logo of the
organi?ation.
1%. The organi?er ,1KHoRR. reser'es the right to dis!ualify any entry if it pro'es that there
is unlawful copying of wor0s from any$ody or any organi?ation.
8