ILLIANA BAY INTEGRATED COMPUTER COLLEGE INC.

GUIDLENS/MECHANICS AND CRITERIA FOR JUDGING

Theme:
“Kumain nang wasto at maging aktibo … Push natin ‘to!”
SLOGAN MAKING CONTEST

Date: July 23, 2019

Detailed Mechanics

1. The contest is open to all college students of IBICCI.

2. Maximum of two participants each department. And each participant should
submit one (1) entry only.
3. During the contest proper the students would bring the following:
 ¼ Illustration board
 Colouring Materials: oil pastel/craypas, markers, ink, oil, acrylic and
watercolour (to be provided by the contestant).
4. The poster must illustrate, interpret and emphasize the theme of the Nutrition
Month celebration: “Kumain nang wasto at maging aktibo … Push natin ‘to!”
5. The participants will be held accountable to the originality and authenticity of the
design. The output will be exhibited on 26th of July for the Nutrition Month
celebration.
6. The posters will be judged according to the following:
 CREATIVITY 30%
 OVERALL PRESENTATION. 30%
 RELEVANCE TO THE THEME 30%
 NEATNESS 10%
100%

7. There will be three (3) winners for the contest 2nd place, 1st place and Champion.
8. The champion will received cash and certificate of recognition and the 2 nd and 1st
placer will received certificate of recognition.

POSTER MAKING CONTEST

Date: July 23, 2019

Detailed Mechanics

1. The contest is open to all college students of IBICCI.

2. Maximum of two participants each department. And each participant should
submit one (1) entry only.
3. During the contest proper the students would bring the following:
 ¼ Illustration board
  Colouring Materials: oil pastel/craypas, markers, ink, oil, acrylic and
watercolour (to be provided by the contestant).
4. The poster must illustrate, interpret and emphasize the theme of the Nutrition
Month celebration: “Kumain nang wasto at maging aktibo … Push natin ‘to!”
5. The participants will be held accountable to the originality and authenticity of the
design. The output will be exhibited on 26th of July for the Nutrition Month
celebration.
6. The posters will be judged according to the following:
 CREATIVITY 30%
 OVERALL PRESENTTION 30%
 RELEVANCE TO THE THEME 30%
 NEATNESS 10%
100%

7. There will be three (3) winners for the contest 2nd runner up, 1st runner up and
Champion.
8. The champion will received cash and certificate of recognition and the 2 nd and 1str
runner up will received certificate of recognition.

COLLAGE MAKING CONTEST

Date: July 23, 2019

Detailed Mechanics

9. The contest is open to all college students of IBICCI.

10. Maximum of two participants each department. And each participant should
submit one (1) entry only.
11. During the contest proper the students would bring the following:
 ¼ Illustration board
 Materials to be used. (Seeds, vegetables or fruits must be seen in the piece)
Paper cuts are NOT allowed.
12. The collage must illustrate, interpret and emphasize the theme of the Nutrition
Month celebration: “Kumain nang wasto at maging aktibo … Push natin ‘to!”
13. The participants will be held accountable to the originality and authenticity of the
design. The output will be exhibited on 26th of July for the Nutrition Month
celebration.
14. The posters will be judged according to the following:
 CREATIVITY 30%
 OVERALL PRESENTTION 30%
  RELEVANCE TO THE THEME 30%
 NEATNESS 10%
100%

15. There will be three (3) winners for the contest 2nd runner up, 1st runner up and
Champion.
16. The champion will received cash and certificate of recognition and the 2 nd and 1st
runner up will received certificate of recognition.

NUTRI-JINGLE and DANCE CONTEST

Date: July 26, 2019

Detailed Mechanics

1. The contest is open to all college students of IBICCI.

2. Each group will be composed of (eight) 20 minimum students and 50 is the
maximum. The content of the jingle must showcase theme of this year’s Nutrition
Month Theme: “Kumain nang wasto at maging aktibo … Push natin ‘to!”
3. Lyrics should not contain vulgar and rude words. Violation for this guideline will
deducted 1 point from the total average score.
4. The jingle must be in ENGLISH or TAGALOG or “TAGLISH” and must not
exceed 6 minutes playing time.
5. The jingle will be judged according to the following criteria:
 LYRICS/MUSIC 20%
 ORIGINALITY 20%
 MASTERY 20%
 INTERPRETATION. 20%
 CREATIVITY 20%
100%
6. Cash prize will be given to the champion only, all participant will received
certificate of participation.
FRUIT CARVING CONTEST
Date: July 26, 2019

Detailed Mechanics

1. Battle of every college department of IBCCI.

2. All carving, assembling, peeling, and cutting shall be done during the actual
competition only.
3. Only toothpicks and barbeque sticks are allowed to be used. Wire, glue, spray, and
artificial colouring are not allowed.
4. Cooking equipment will NOT be provided by the committee. Bring you own
ingredients/materials to be used in the contest.
5. The entire piece must also be edible.
6. An entry must have a title and a brief description that should be written in
English/Tagalog and must fit when placed on a ¼ index card. A five 2 points deduction
from the average score shall be incurred for no submission of the title card.
7. All wastages should be gathered as these will be judged if all materials are maximised.
8. Time allotment is 1 and half hour. Going beyond the allotted time will mean a penalty
of another 1 point every 5 minutes or of a fraction thereof which will be deducted
from the average score.
9. The contest will be judged according to the following
 CREATIVITY AND ARTISTRY 25%
 FULL UTILIZAION OF RAW INGREDIENTS 10%
 EXECUTION SKILLS AND ATTENTION TO DETAILS
10%
 DEGREE OF DIFFICULTY
10%
 SANITATION AND HYGIENE 20%
 ORGANIZATION OF IDEAS
25%
100%
10. Cash prize will be given to the champion only, all participant will received certificate
of participation.
COOKING CONTEST
Date: July 26, 2019

Detailed Mechanics

1. The contest is for all college students of IBICCI.

2 There will be two participant each department (1 pair).

3.Only 1 and half hour is the time given to the contestants.

4. contestants will bring their own ingredients and materials to be use.

5. FISH or CHICKEN or BOTH will be the main ingredients of the dish. (present 2 serve
of finished product)

6. Proper cooking attire must be observed.

8. The contestants will be list down their recipe in one short bond paper, indicated the
nutritious value of the dish.

9.The recipe will be judge according to the following criteria:

 PRESENTATION 20%
 ORIGINALITY 20%
 TASTE 30%
 VISUAL APPEAL 20%
 CREATIVITY 10%
100%

10. Winners of the contest will be announced after judging. The champion will be
receiving cash prize and certificate of recognition. The 2nd and 1st runner up will be
receiving certificate of recognition.
TABLE SKIRTING CONTEST
Date: July 26, 2019

Detailed Mechanics

1. Battle of every college department of IBCCI.

2. Bring your own materials. (Cloth, pins, thumbtacks and etc…)
3. Time allotment is 1 and half hour. Going beyond the allotted time will mean a
penalty 1 point every 5 minutes or of a fraction thereof which will be deducted
from the average score.
4. The contest will be judged according to the following
 CREATIVITY AND ARTISTRY 35%
 VISUAL APPEAL 25%
 EXECUTION SKILLS AND ATTENTION TO DETAILS
25%
 DEGREE OF DIFFICULTY
15%
100%
11. Cash prize will be given to the champion only, all participant will received certificate
of participation.
FOOD DISPLAY CONTEST
Date: July 26, 2019

Detailed Mechanics

1. Battle of every college department of IBCCI.

2. The committee will provide 1 table for each department that will dressed by
the different department with their fruits, vegetables and etc… (Go, Glow and
Grow foods must be observed)
3. The display will start at 6 am up to 8:30 am on July 26, 2019.
4. The contest will be judged according to the following
 CREATIVITY AND ARTISTRY 35%
 VISUAL APPEAL 25%
 EXECUTION SKILLS AND ATTENTION TO DETAILS
25%
 DEGREE OF DIFFICULTY
15%
100%
12. Cash prize will be given to the champion only, all participant will received certificate
of participation.

Noted by:

ABDUL-AZIZ B. DAGALANGIT

SSG President

Approved by:

CHRISTOPHER B. ENGADA

SSG Adviser