ORGANIZATION OF PRIVATE SCHOOLS

IN CAMARINES SUR
th
13 Private School’s Day
Camarines Sur
January __, 2020

TABLE OF CONTENTS
I. TECHNICAL DESCRIPTION: SKILLS OLYMPIC

It is the purpose of OPSCSI Private School’s Day 2020 to ensure that this skill
reflects current and future practices of the food and service industry.
Food and restaurant service demands an extensive knowledge of
International cuisine, of beverages, bar service and other value added service to the
quests.

II. COMPETENCY AND SCOPE OF WORK

The competition is a demonstration and assessment of the competencies

associated with this skills. The competencies should have the skill and underpinning
knowledge required to provide quality food and beverage service for a range of
different service styles.
Competitors shall be able to:
1. Present themselves to the guest in a professional manner.
2. Prepare table dressing, napkin folds, table settings and skirting including
centerpiece making.
3. Organize tasks, plan work flow and demonstrate hygienic and safe work
practices.
4. Communicate verbally or non-verbally with customers or guests requirements.

III. THEORITICAL KNOWLEDGE

Theoretical knowledge is required but not tested explicitly. Knowledge of

rules and regulations should be examined.

IV. CONTEST TRADE AREAS

CATEGORY A- KNOWLEDGE
1.1 Brain Quest
1.2 Oratorical
1.3 Research Presentation

CATEGORY B- SKILLS
TRADE AREA #35- RESTAURANT SERVICE
(Table Skirting, Napkin Folding and Flower Arrangement)
1.1 Centerpiece Making/ Flower Arrangement – 40 minutes
1.2 Table Skirting – 1 hour
 1.3 Table Napkin Folding – 5 minutes
1.4 Table Setting, Wine Service – 40 minutes

CATEGORY C- CULINARY ARTS

TRADE AREA #36 COOKING ON THE SPOT
1.1 Meat Entrée red or white – 1 hour

CATEGORY D- CAKE DECORATING

TRADE AREA #37
1.1 Carrot cake with cream cheese and chocolate frosting – 1 hour

CATEGORY E- FRESH FRUIT ART

TRADE AREA #38 FRUIT CARVING
1.1 Watermelon, Apple and Orange – 1 hour

V. SCHEDULE OF WORK

Phase I Simultaneous with CATEGORY A

TIMINGS FOR DAY TASK DESCRIPTION
6:00 - 8:00 Arrival/ Registration
8:00 - 9:00 Welcome Opening Ceremony 1 hour
9:00 – 9:30 Competitors and Expert Briefing 30 minutes
9:30 - 10:30 Table Skirting 1 hour
10:30 – 10:40 Expert Evaluation 10 minutes
10:40 – 10:45 Table Napkin Folding 5 minutes
10:45 - 10:55 Expert Evaluation 10 minutes
11:00 – 11:40 Centerpiece Making/ Flower 40 minutes
Arrangement
11:40 – 12:00 Expert Evaluation 10 minutes
WORKING LUNCH
12:00 – 12:40 Restaurant Wine Service 40 minutes
12:40 – 1:00 Expert Evaluation 10 minutes

Phase II Simultaneous
1:00 - 2:00 Cooking 1 hour
2:00 - 2:20 Expert Evaluation 20 minutes
1:00 – 2:00 Cake Decorating 1 hour
2:00 - 2:20 Expert Evaluation 20 minutes
1:00 – 2:00 Fruit Carving 1 hour
2:00 – 2:20 Expert Evaluation 20 minutes
2:20 - 3:00 Clean up 40 minutes
3:00 – 3:30 Tabulation of Results 30 minutes
3:30 – AWARDING CEREMONY
CONGRATULATIONS!
 VI. MARKING SCHEME
PERFORMANCE GUIDE DESCRIPTION
PERFECT Very confident, very good knowledge of
Very Good task, very good level of skills
Good Confident, good knowledge of tasks,
Fairly Good good level of skills
Sufficient Fairly confident, some limitation in
Average knowledge of tasks and skills

VII. EXPERTS PROFILE

JASMIN A. VALENZUELA – International Assessor

Singapore
TERESITA G. ESPERO – Regional Lead Assessor
Region V
LOBOS – Provincial Lead Assessor
Camarines Norte
MICHELLE I. LIM – Industry Expert
CEO/ Owner RAFABELS
CHERRY A. BOTER – Industry Expert
OFW Cruise Ship
MABETH APRING – Champion
National Skills Competition
Industry Expert

VIII. 2020 TECHNICAL COMMITTEE

Member of the technical committee are those schools not joining the
competition.