Cluster
Cluster
NO. OF TIME
NO. SKILLS & GUIDELINES NO. OF COACH CRITERIA
CONTESTANTS ALLOTMENT
FOOD PROCESSING (MEAT, FISH, & VEGETABLES
MEAT: Chicken longganisa Palatability 25
*Choice cut, 1 kilo Process used in the preservatives 20
*Tools/Equipment: Any food processor is not allowed Product presentation and Packaging 15
(manual)
FISH: Bangus ( spanish style) Use of tools and equipment 10
1
*2pcs or 1/2 kilo 3 3 4 hrs. Sanitation Procedures, Methods, and Safety
10
habits
VEGETABLE: Ampalaya ( pickle) Speed 10
*Bottle (12oz, any shape, should be rubberized) Ability to present process 10
*Process: Direct cooking TOTAL
100
TOTAL 100
DRESSMAKING
*Based on NFOT Guidelines Creativity 20
*Corporate Attire( corporate dress w blazer) Process 25
*Contestants should bring all needed materials, Accuracy 25
supplies and extension cord.
4 *2 Sewing Machine Use of tools, materials & equipment 10
2 2 4 hrs.
*Contestant/Participants: Any Grade Level Neatness 10
Speed 5
*Katrina cloth-60 width, any shades of black and green
*Zigzagger is not allowed Ability to present ideas 5
*Invisible zipper attachment TOTAL 100
NAIL ART (MANICURE ONLY, NO MASSAGE)
*Bring own model Creativity 20
*Contestant should bring all needed materials and Accuracy 30
supplies
*No fake nails Attractiveness 30
5
1 1 1 1/2 hrs. Speed 20
*Choose 3 colors; excluding Base Coat and Top Coat
*Before: Hand Massage TOTAL 100
*Pre-cleaning, manicure is not allowed
*No accessories allowed
* Gel polished is allowed
LANDSCAPE GARDENING
21
22
1 1