DAVAO DOCTORS COLLEGE, INC.

Gen. Malvar St., Davao City 8000

Tel. Nos.: (082) 222 - 0850 to 53 Telefax: 224 - 4433
www.davaodoctors.edu.ph

Fruit and Vegetable Carving Competition

Participants are to carve, present and display within two hours. Their finished product
should follow the declared motif of “CHRISTMAS SEASON”. Artistic skill in carving will have great
impact on scores.

SPECIFIC GUIDELINES

1. The competition is open to all senior high school students of Davao Doctors College and its
partner schools. Confirmation should be given at least two weeks prior the competition.
2. Each participating school should send two (2) participants for this competition. The
participants should be in the contest area 30 minutes before the competition schedule.
3. Participants are required to provide their own working tools, FRUITS AND VEGETABLES
to be used in the competition. No power tools allowed.
4. Watermelon and Squash are the ONLY fruits and vegetable required to be used as the main
materials for carving. (Small quantity/portion of other fruits and vegetables are allowed but
should not dominate the identified main materials for carving).
5. The concept should be a centerpiece for a buffet or banquet table.
6. No pre-slicing, carving or preparation of vegetables before the competition. No mark or
drawings should be visible on the fruit and vegetables. Coordinators and judges will
check the materials before the start of competition. Any materials with marks or drawings
will be taken out.
7. Accessories like wires, pins, Styrofoam, adhesive and toothpicks are not allowed.
8. Participants can use props, linens to enhance the total presentation of their entries; however,
this will not be included in judging.
9. Time allotment for the competition is two hours. Going beyond the allotted time will mean a
penalty of one point per minute, which will be subtracted from the total score.
10. Each team will earn points based on the criteria for judging: Champion, 1st Place and 2nd
Place.
11. Entries will be displayed until 2:00 p.m. on the competition day. Organizer may dispose any
uncollected exhibits after 4:00 p.m. on that day.

CRITERIA FOR JUDGING

Degree of Difficulty - 30 points

Artistic Achievement - 20 points
Work Involved and Work Details - 30 points
Originality - 20 points
Total – 100 points
 DAVAO DOCTORS COLLEGE, INC.
Gen. Malvar St., Davao City 8000
Tel. Nos.: (082) 222 - 0850 to 53 Telefax: 224 - 4433
www.davaodoctors.edu.ph

TABLE SKIRTING WITH CENTERPIECE COMPETITION

This competition aims to expose students’ skills through their creativity and speed for table
skirting and centerpiece-making following the motif of “CHRISTMAS SEASON”.

SPECIFIC GUIDELINES

1. The competition is open to all senior high school students of Davao Doctors College and its
partner schools. Confirmation of participation should be given at least two weeks prior the
competition day.
2. Each team will consist of two (2) members. All members shall be present 15 minutes before
the contest proper.
3. Each team will set up a table with table skirting and a centerpiece on the day of the
competition, and set up will be left for display throughout the day in the said venue.
4. Table skirting must be applied to all sides of the table.
5. Centerpiece to be used is the output from the FRUIT CARVING COMPETITION.
6. Gazebos, walls, carpets and backdrops will not be allowed.
7. The organizer will provide the table that will be used for the competition; however, the
participants must bring their own materials such as table cloths, pins and thumbtacks.
Ready-made decorations are strictly not allowed.
8. The team will be reliable for any damage or loss for the provided materials.
9. The participants can bring their preferred tablecloths but a ready-made or sewn skirting will
be disqualified. Sewn hemline is allowed. Prior to the execution of the competition,
committees will be inspecting all the material be used by the participants.
10. The team must execute the skirting within 2 hours only on 30 x 30 inches square table which
will be provided by the committee.
11. Failure to comply with the guidelines above will result to disqualification.
12. Each team will earn points based on the criteria for judging: Champion, 1st Place and 2nd
Place.
13. The judges’ decisions are final and irrevocable. Questions will not be entertained after the
announcement of winners.

CRITERIA FOR JUDGING

Table Skirting Techniques – 30 points

Degree of Difficulty – 20 points
Sturdiness/Durability/Stability – 20 points
Creativity -20 points
Neatness – 10 points
TOTAL- 100 points
 DAVAO DOCTORS COLLEGE, INC.
Gen. Malvar St., Davao City 8000
Tel. Nos.: (082) 222 - 0850 to 53 Telefax: 224 - 4433
www.davaodoctors.edu.ph

Place Setting & Napkin Folding Competition

Students will have the opportunity to showcase their skills and creativity through table setting
and napkin folding. The materials should be inspired from the motif “Christmas Season”.

SPECIFIC GUIDELINES

1. The competition is open to all senior high school students of Davao Doctors College and its
partner schools. Confirmation of participation should be given at least two weeks prior the
competition day.
2. Participating schools should send two (2) participants for the competition.
3. Participants will have a 30” x 30” table space on which to design and assemble a table
setting for two (2) persons. • Setting will include at a minimum: two dinner plate, two salad
plate, water goblet, other beverage glass, appropriate flatware, and a napkin. A bread and
butter plate is optional. An individual place setting decoration (like a party favor) is allowable
provided it fits within the allowed 30” square space.
4. Participants will choose one style of napkin fold and incorporate it in their setting.
5. Participants will be allowed to set up their table setting at the start of the competition. Event
organizers will mark each space with the students’ school.
6. All place settings must be completed by 11:30 am in order to be judged.
7. Participants will be expected to demonstrate their napkin fold to the judges. A schedule will
be posted with the time listed for each competitor to demonstrate their napkin fold.
8. Spectators will NOT be allowed in the display area while the judges are doing the reviews.
9. The completed table settings MUST be left for display until 2:00PM and removed at the end
of the event. If any participant needs to leave the event early, advisors should make event
organizers aware of the reason ahead of time, so all projects are available for judging, etc.
10. Materials participants need to Bring to the Event: • Plates, cutleries and glasswares, linens
and Napkins in their choice of material (two for the display.)

CRITERIA FOR JUDGING

TABLE PRESENTATION (70 POINTS)

Originality and artistry - 30 points
Adherence to the theme- 20 points
Cleanliness of work area - 20 points
TOTAL POSSIBLE POINTS - 70 points
NAPKIN FOLD PRESENTATION (30 POINTS)
Uniformity and consistency of napkin fold - 15 points
Correctness - 10 points
Originality and artistry - 5 points
TOTAL POSSIBLE POINTS- 30 points