NUTRITION MONTH CELEBRATION 2019

July 10, 2019 (Morning)

Contest Mechanics and Criteria

COOKFEST

A.
Every classroom is encouraged to join the cookfest. The menu are
as follows
All Grade 7 - Native Adobong Manok (1kilo)
All Grade 8-Humbang Baboy
(1kilo)
All Grade 9- Fish Escabeche
(1kilo)
All Grade 10 Vegetable Salad
(Good for 6 Persons)
Grade 11 & 12 - Dessert
(Good for 6 Persons)
B. The participating class is required to present serving good for 6
persons. The dishes will be judged according to the following
criteria:
Plating/Presentation 30%
Palatability/taste -45%
Uniqueness/Experimental Value 15 %
Nutritive Value 10 %

There will be a monitoring team that will visit and observe actual
cooking
D. The dishes will be presented at the Home Economics building for
judging not later than 11:30 AM
In-Charge: Mrs. Benilda Q. Elepe Mrs. Fe V. Dolalas

Ms. Jocelyn B. Casillo Mrs. Nenita Panggoy

ON-THE-SPOT POSTER/SLOGAN MAKING CONTEST

A. The contest is open to all interested; moreover, every class is

encouraged to have one (1) representative for slogan making and
another for poster making contest.
The contest will start at 9:00 AM at the Industrial Building

The participant is required to bring white cartolina and

drawing/coloring materials.
D.
Time allotment is 60 minutes. Going beyond the allotted time will

mean penalty of one (1) point per minute or a fraction thereof which
will be subtracted from the average score.
The criteria are as follows:
Relevance to the theme -40%
Originality 20%
Impact (Neatness, Presentation, Color harmony, Mechanics) -40%
In-Charge: Mr. Benjie B. Pangilinan - Mrs. Vine Balasuela

Mrs. Annabel Quines

BASIC DATA ENCODING

A. This is an open entry activity.
B. It will start at 9:00 AM at the E-Classroom.
The contest is categorized by grade level meaning there will be a
winner for each grade level.
In-Charge: Mr. Francis Howard Napigkit Ms. Jackie Belle Abajar

IV. FRUIT AND VEGETABLE CARVING CONTEST

A. The contest is open to all interested. It will be done by a team two

members
B It will be done at 10:00 AM at the Industrial Arts Building.
C Each team must bring their own fruits/vegetables and carving tools.
D They are going to create a centerpiece made of fruits/vegetables
All items should be edible. However, toothpick/bbq sticks are
allowed to support carved items.
F.
Time allotment is 30 minutes. Going beyond the allotted time will
mean penalty of one (1) point per minute or a fraction thereof which
will be subtracted from the average score.
G. The criteria for judging are as follows:
Creativity and Artistry -30%
Technique and Degree of Difficulty 35 %
Presentation and General Impression 25 %
Sanitation and Hygiene 10%
In-Charge Mr. Ellizer Edeza Mr. Rommel S. Suan