Theme: “Kumain nang wasto at maging aktibo… Pust natin ‘to!

Poster Making Contest Mechanics

1. Each participant should submit ONE entry only.
2. The poster must illustrate, interpret and emphasize the theme
3. Contest proper will start at 9:00 am – (2 hours)
4. Judges and Organizers decision is FINAL.

The following materials will be used in the contest: (To be provided by the contestant)
A. A ½ cartolina (white background & crosswise)
B. Pencil, markers & coloring materials

Criteria for Judging

Creativity and Presentation (40%)
Originality (30%)
Relevance to the Theme (30%).
GUIDELINE AND JUDGING CRITERIA FOR FLORAL
ARRANGEMENT
1. Each student participants (group) shall create a centerpiece using flowers.
2. Centerpieces to be decorated may NOT be brought in with primary design
3. Each group shall be composed of 2 - 3 members.
5. All participants shall provide their own materials.
6. Judges and Organizers decision is FINAL.

CRITERIA FOR JUDGING

Color Harmony and Condition 30%

* Relation of colors to one another in the
arrangement, which makes for a pleasing and unified arrangement
of flowers and foliage. Flowers should look fresh and crisp with no wilting
or color fading.

Design and Originality 40%

Arrangements should have a definite design with stems
arranged to create an attractive effect, such as a triangle,
S-curve, crescent, or sunburst. This requires the tasteful use of color,
space, texture, and plant shapes. Arrangement should be unique.

Balance and Proportion 30%

Involves the volume and color of plant materials.
The parts of the arrangement, the plant materials, and the
container should be in proper relationship. Size of flowers and foliage and
stem length are major considerations.
TABLE SETTING CONTEST GUIDELINES

1. Contestants will provide their own dishes, utensils, glassware, linens, and
centerpiece
2. Paper and plastic may be used where appropriate to carry out some themes.
3. All participants will set up at the same time and remain in place until all judging is
complete.
4. Judges and Organizers decision is FINAL.

Judging Criteria

IDEA 20%
Theme carried out in color, dishes, silver, glassware, linen, centerpiece, and
other decorations

GENERAL APPEARANCE 20%

Clean, well-ironed linens or placemats
Clean, polished, sparkling dishes, silver, and glassware
Centerpiece fresh and clean
Centerpiece in good proportion

PROPER USE OF ALL TABLEWARE 30%

Dishes, glassware, silver, and napkins placed according to rules for table setting
Dishes, glassware, and silver placed to provide for serving the stated menu
Appointment arranged for convenience
Spacing not too crowded
HARMONY 30%
Dishes, silver, decorations, glassware, and linen have textures that harmonize
Dishes, silver, glassware, centerpiece, and linens pleasing shapes and designs
suited to article and suited to each other
Dishes, silver, centerpiece, glassware, and linens harmonize or blend in color
One main color for emphasis to give the table attractive appearance
Color of dishes and glassware attractive with food planned in menu
COOK FEST GUIDELINES AND MECHANICS

• Dessert
• Main Course
• Beverage

MECHANICS

1. The participants must provide a Title Card of the dishes on display.

2. The title cards must be placed on the display area of the participant’s dishes prior to
judging.
3. All preparation and cooking of dishes, including garnishes, must be entirely made
and crafted on the spot. A team who brings in any cooked item will be disqualified.
Before the competition starts, each working area will be checked by the committee
to ensure that no item (e.g., food and beverage) has been brought in.
4. The participants will be given a total 2 ½ hours.
5. All cooking materials, utensils and ingredients will be provided by the participant.
6. Judges and Organizers decision is FINAL.

CRITERIA FOR JUDGING

Taste and Nutritional Value (35%)

Visual appeal (20%)

Originality and Creativity (20%)

Cleanliness of the Area (15%)

Overall Presentation (10%)

FOOD PRESENTATION CRITERIA FOR JUDGING

Use of Color
15%

Balance
30%

Use of Garnish
15%

Overall Product
Presentation
40%