Republic of the Philippines

Department of Education
Region 02 (Cagayan Valley)
School Division of Isabela
306109 FERMELDY NATIONAL HIGH SCHOOL
___________________________________________________________________
MEMORANDUM

FOR: JUNAPOLI A. TUMOLVA

SCHOOL HEAD,

ALL ADVISERS and STUDENTS

FROM: JUAN B. TARAYAO

TLE coordinator

SUBJECT: COOKFEST

In line with the culminating activity of the School-Based Nutrition Month program with the theme
“Kumain ng wasto at maging aktibo…Push natin to!” on July 31, 2019, all sections of all grade level are
hereby advised to join the Cook Fest activity posted as one of the highlights of the celebration. The
guidelines and criteria are listed below.

GUIDELINES

1. Each section must have 5 participants only

2. For Grades 7-9 the challenge is to prepare Gourmet Filipino a la carte dish which will highlight
the use of local VEGETABLES
3. Grades 10-12 must prepare a Gourmet Filipino Dish using NATIVE CHICKEN
4. Competition will start at 8:30 am and will end at exactly 11:30 am. Each section must bring their
own ingredients, tools and materials.
5. Sources of ingredients must be localized or from the backyard. Foreign ingredients are not
allowed. Monosodium Glutamate or any additives is strictly prohibited.
6. All participants are requested to wear Personal Protective Equipment (PPE)
7. Judging will be based on the following criteria:

Criteria Percentage
Taste and Nutritional Value 40%
Visual Appeal 30%
Originality and Creativity 20%
Used of specific ingredients 10%
8. The contestant who attained the highest average shall be proclaimed winners
1st place__________________
2nd place__________________
3rd place__________________
9. Winners shall be announced at the end of the activity
10. Decision of the Board of Judges is considered irrevocable and final.
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
School Division of Isabela
306109 FERMELDY NATIONAL HIGH SCHOOL
___________________________________________________________________
Criteria for Judging

Nutritional Value- The dish should be nutritionally well-balanced and must emphasize Philippine taste.

Visual Appeal- finished product must be creatively and properly presented and must look appetizing
and pleasing to the eyes

Originality and Creativity- recipes are not copied from magazines, cook books, or other contest.

Used of specific ingredients- Localized and edible items only