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    GUIDELINES

    Uploaded by

    Monsce Cabradilla
    This presents some of the guidelines in the following event: ▪︎ Table Napkin Folding Competition ▪︎ Table Skirting Competition ▪︎ Food Plating Competition (Appetizer, Main Course, Dessert) Competition ▪︎ Basic Mixing (Cocktail & Mocktail) Competition ▪︎ Waiter's Attire Competition

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    GUIDELINES

    Uploaded by

    Monsce Cabradilla
    40 views5 pages
    This presents some of the guidelines in the following event: ▪︎ Table Napkin Folding Competition ▪︎ Table Skirting Competition ▪︎ Food Plating Competition (Appetizer, Main Course, Dessert) Competition ▪︎ Basic Mixing (Cocktail & Mocktail) Competition ▪︎ Waiter's Attire Competition

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    © © All Rights Reserved

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    This presents some of the guidelines in the following event: ▪︎ Table Napkin Folding Competition ▪︎ Table Skirting Competition ▪︎ Food Plating Competition (Appetizer, Main Course, Dessert) Competition ▪︎ Basic Mixing (Cocktail & Mocktail) Competition ▪︎ Waiter's Attire Competition

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    40 views5 pages

    GUIDELINES

    Uploaded by

    Monsce Cabradilla
    This presents some of the guidelines in the following event: ▪︎ Table Napkin Folding Competition ▪︎ Table Skirting Competition ▪︎ Food Plating Competition (Appetizer, Main Course, Dessert) Competition ▪︎ Basic Mixing (Cocktail & Mocktail) Competition ▪︎ Waiter's Attire Competition

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    TABLE NAPKIN FOLDING COMPETITION

    OBJECTIVE: This contest allows the participants to exhibit his/her creativity and showmanship in the Table Napkin
    Folding.

    Participants : One (1) student

    Time Mechanics : One (1) Minute

    SPECIFIC RULES AND GUIDELINES:

    1. The participant must be in uniform, black slacks, white long sleeves, black leather shoes, black socks, black
    bow the for men and black scarf for women.
    2. There will be drew lots to determine order of presentation.
    3. Seven (7) pieces of table napkin (20" x 20") will be provided by the contestant. Any color of table napkins
    as long as it is PLAIN (no design). Contestant may use implements/accessories.
    4. Participants will demonstrate the seven (7) basic folds as enumerated below
     Bishop's Hat
     Fan with stand
     Candle
     Pyramid
     Birds of Paradise
     Banana
     Lotus
    5. Contestant will be given a time of one (1) minute to demonstrate the seven folds and 1 minute for special
    told using 2 or more napkins
    6. Participants may use background music as background.
    7. Judges' decision is final and irrevocable.

    CRITERIA FOR JUDGING

    Time 20

    Neatness 25

    Showmanship 25

    Techniques (time & mation) 30

    Total Possible Points 100 points

    TABLE SKIRTING

    OBJECTIVE : To come-up with a Table Skirting Competition

    Theme : FREESTYLE - in Rectangular Table

    Participants : Four (4) Students per Entry

    Time Mechanics : 1 Hour


    SPECIFIC RULES AND GUIDELINES

    1. Contestants must be in Waiters' Attire

    2. Contestant will be given 1 hour to perform

    3. Contestants have to use round table available in the house

    4. Contestant may bring their own skirting cloths, pins, thumbtacks,

    5. All sides will be decorated, back area will be plain.

    6. No limit of cloths + pins/ thumbtacks

    7. Judges' decision is final and irrevocable.

    CRITERIA FOR JUDGING

    Time Usage 10

    Relevance to the Theme 20

    Neatness/Cleanliness 20

    Creativity 20

    Design 30

    Total Possible Points 100 points

    FOOD PLATING COMPETITION (APPETIZER, MAINCOURSE, DESSERT)

    Objective : To create Food Plating.

    Participants : 2 Students

    Time Mechanics: 45 minutes

    SPECIFIC RULES AND GUIDELINES:

    1. The participants shall wear chef's uniform or Plain white T-shirt and slacks with black shoes.
    2. Participants shall create food plating for APPETIZER, MAIN COURSE & DESSERT,
    3. Participants may utilize any materials to beautify their presentation.
    4. There will only be one presentation
    5. On the spot plating of food.
    6. Participants may bring cloth for presentation.
    7. Food should be edible and far from hazard.

    CRITERIA FOR JUDGING

    Neatness 10

    Time 20

    Techniques 20

    Authenticity 20

    Total Possible Points 100 points

    BASIC MIXING COMPETITION

    Objective : This competition aims to develop the skills of the students particularly in mixing skills

    Participant: One (1) Student per Entry

    Duration : :2-4 Minutes

    SPECIFIC RULES AND GUIDELINES:

    1. Contestant must be waiters' attire.


    2. Slacks are required as for their pants (no maong or denim jeans).
    3. Contestant is required to perform 2-4 minutes.
    4. Only participant on the stage with music background
    5. All finished product shall be displayed with garnish in their own glass.
    6. Coaching is not allowed, thus it may affect the participant points and may result to
    disqualification.
    7. Judges' decision is final and irrevocable.

    CRITERIA FOR JUDGING

    Showmanship 20

    Sanitation and Hygiene 20

    Mixing Preparation 30

    Taste 30

    Total Possible Points 100 points

    WAITER'S ATTIRE
    (MALE & FEMALE)

    SPECIFIC RULES AND GUIDELINES:

    1. Male contestant must be MALE and not gay, in WAITER'S ATTIRE.


     White Long Sleeve
     White undershirt
     Black Bow Tie
     Black Slacks
     Black Socks
     Black Shoes
     Black Bow Tie
    2. Female Contestant
     Hair must be tied in bun with ribbonet
     White long sleeve
     Black scarf
     Black Mini skirt below the knee and not above the knee
     Black Stocking
     Black closed shoes with atleast 3-4 inches heels.
     Contestant must be proper grooming

    CRITERIA FOR JUDGING

    Neatness/cleanliness 20

    Confidence & Poise 20

    Proper Uniform 30

    Overall Presentation 30

    Total Possible Points 100 points

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