CRITERIA FOR JUDGING

COOK FEST

TASTE 1 2 3 4
Good flavor balanced and combination 20%

Texture should be well combined with

10%
flavor

PRESENTATION

Appetizing and moderately sized portion 20%

Adherence to the theme 20%

SANITATION AND HYGIENE

STANDARD APPLICATION
Maintains meat working area during
10%
competition
Observes professional grooming and
10%
hygiene
Applies food safely and sanitation and
10%
principles in production and plating
Total. 100%

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 Criteria for Slogan and Poster Making Contest

1 2 3 4
Relevance to the theme 20%

Originality 35%

Creativity 30%

Impact and Presentation 15%

Total 100%

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