Scribd
Upload
5K views2 pages

Table Setting Rules, Mechanics and Criteria For Judging

The document outlines the rules and criteria for judging a table setting competition. It details that teams will have one hour to set a table for two diners with a four course menu. Teams will be judged on their preparation, presentation, adherence to theme, and accuracy of set-up. Scores will be given for organization, sanitation, creativity, relevance to theme, and knowledge of the menu, with a total of 100 possible points.

Uploaded by

Shirlyn Navarro Ramirez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
5K views2 pages

Table Setting Rules, Mechanics and Criteria For Judging

The document outlines the rules and criteria for judging a table setting competition. It details that teams will have one hour to set a table for two diners with a four course menu. Teams will be judged on their preparation, presentation, adherence to theme, and accuracy of set-up. Scores will be given for organization, sanitation, creativity, relevance to theme, and knowledge of the menu, with a total of 100 possible points.

Uploaded by

Shirlyn Navarro Ramirez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

TABLE SETTING RULES, MECHANICS AND CRITERIA FOR JUDGING

The competition is a test of artistry, accuracy and strategy in table setting.

The competing team will be tasked to set-up a table for two (2) diners with a four course
menu consisting of 2 appetizers (1 hot and 1 cold), 1 entrée or main course, 1 dessert,
and beverage with accompanying wine within a one (1) hour time limit.

THE COMPETING TEAM


One (1) team representative per grade level consisting of three (4) members: 1 teacher, 1
parent and 2 students.

REQUIREMENTS
Competitors shall be responsible to provide their own linens, flatware, glassware,
silverware, wines, etc.

MECHANICS
1. A space measuring 2.5 m x 2.5 m will be provided to each team for their material set
up.
2. Competitors are requested to wear their uniform with their team color.
3. Each team will set up its table on the day of competition for judging and will display
its entry until the end of the competition.
4. Setting up of gazebos, wall or backdrop, ceiling, and carpet are NOT allowed.
5. Table centerpiece should be arranged on-the-spot. Artificial flowers and leaves are
NOT allowed.
6. The table set-up for two (2) persons should be relevant to the theme following the
American Style.
7. The dinnerware, flatware, glassware, hollowware, linen, and table
ornaments/decorations shall be provided and brought in by the competitors. These should
match the theme required for table setting.
8. A menu card containing the four course meal with corresponding wine should be
provided for each table cover. A copy of this must be made available for the Board of
Judges.
9. The set-up of a service/side table and wine bucket in the prescribed area is allowed.
10. The use of ironing equipment prior to the set-up is allowed.
11. Table set-up time allotment is one (1) hour. Going beyond the time allotted will mean
penalty of one (1) point per minute or a fraction thereof which will be subtracted from
the average score.
JUDGING CRITERIA

METHOD AND PREPARATION


Mise en Place
Orderly preparation of the materials/equipments being used, 0-10 points
accurate techniques, adherence to competition schedule, and neat and
punctual completion of work.
Sanitation and Hygiene 0-10 points
Special attention to the sanitary and hygienic handling of
food/beverage/materials, neat and organized working area and working
clothes.
PRESENTATION
Creativity and Artistry 0-20 points
Produce a clean and impressive output. Show artistic merit. New
ideas in design and technique to advance the art are visible.
Relevance to the theme 0-20 points
Adherence to the given theme and conformity to the competition
mechanics
Accuracy of set-up
Prompt execution of the skill resulting to a neat and impressive 0-20 points
output. Adhere to the standard rules and guidelines in table setting
despite time constraints.
MENU KNOWLEDGE 0-20 points
Conform to the standard rules and guidelines in menu
preparation
TOTAL POSSIBLE POINTS 0-100 points

You might also like