Mechs and Criteria

CHRM-05-22-16-
REPUBLIC OF THE PHILIPPINES

ILOILO STATE COLLEGE OF FISHERIES-DINGLE CAMPUS
College of Hospitality Management
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
Website: www.iscof.com.ph / Email: iscofpresident2016@gmail.com / iscofdingle@yahoo.com
TOUR GUIDING
Mechanics
1. Participants' should be in their type B uniform during the competition (Polo Shirt, Slacks, Black Shoes)
2. Participants will be given 10 minutes to present including self- introduction and other introduction statements.
3. The presentation must be delivered in English
4. Participants will pick 1 destination only.
5. Failure to follow the time allotted is subject for point deduction that might lead to disqualification. (1-point deduction for every
1 second exceeding time)
6. Theme: It's more fun in the Philippines (Local Tourist Destination only).
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
Criteria for Judging:
 Mastery of the object 30%
 Communication Skills 25%
 Personal appearance 20%
 Rapport to the tourist 15%
 Proper & appropriate use of communication 10%
equipment’s & other aids
TOTAL 100%
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
BOUQUET FLOWER ARRANGEMENT
Mechanics
1. Theme: " Wedding"

2. Each team is composed of 1 participants
3. Participants should be in their F and B attire during competition.
4. Participants should prepare “Fresh flower”
5. Participants should prepare their own materials.
6. Failure to follow the time allotted is subject for point deduction that might lead to disqualification. (1-point deduction for every
1 second exceeding time)
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
Criteria for Judging:
 Creativity/ Uniqueness of delivery 30%

 Design (Use of materials, Line and Forms) 20%
 Color Combination 20%
 Neatness (Workmanship) 15%
 Technicality 15%
TOTAL 100%
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
TABLE SKIRTING AND TABLE SET-UP WITH CENTERPIECE MAKING

o Mechanics
 Each team shall consist of 3 participants
 Competitors are requested to wear Type B uniform (Polo shirt & Slacks)
 Competitors should find materials of their own. (Material for skirting, table set-up, centerpiece)
 Table skirting must be applied to all four sides of the long table.
 Time allotted: (1 hour)
 Failure to follow the time allotted is subject for point deduction that might lead to disqualification. (1-
point deduction for every 1 second exceeding time)
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
o Criteria
 Design (Use of materials, Line and Forms) 20%

 Speed 15%
 TOTAL 100%
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
COOKING CONTEST
o Background
 This aim to develop the knowledge and skill of the student in creating a local or international cuisine
using culinary techniques and adopting the modern technology in food perpetration. We encourage
everyone to join and show their skills, talent and masterpiece in the CHM Cooking Contest. It is
worth your time to shine, so join now and become the best of all the best in CHM Cooking Contest.
o Mechanics
 Participants must prepare 1 Appetizer, 1 Main Course, 1 Dessert and a Beverage for 3 judges.
 Participants are requested to wear complete sets of Chef’s Uniform (Chef Jacket, Slacks, Chef’s
Hat/Hairnet, Apron, Black Shoes).
 The Participants are allotted to cook within 3 hours and must present 3 set of plating.
 The Participants are free to use local or international ingredients.
 The Participants may incorporate any side dishes. Additional seasoning and Infusion are allowed.
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
Note: Please send 1 photo wearing official ISCOF Laboratory Uniform, Finish product.
o Criteria
 Culinary application 20%

 Creativity/ Uniqueness and usefulness of ingredients 20%
 Food safety and sanitation 15%
 Plating presentation 10%
TOTAL 100%
Coffee Art
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
o Mechanics:
 Each participant is given time to perform their coffee art
 The participant will explain the meaning of the art they made on their video presentation.
 They will provide their own materials and ingredients to use.
 Presentation must submit the edited video not be lower than 5 minutes and must not exceed in 10
minutes
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
o Criteria
 Video Presentation 20%

 Design and Reason behind the art piece 20%
 Wow! Factor 10%
o TOTAL 100%
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
BARTENDING
o Mechanics
 All contestants are given 10 minutes to perform their talent. But the twist is that they
have to talk and explain what they are doing.
 All contestants are responsible for ingredients and materials to make the drink of their
choice.
 Bartenders will be judged according to their style, originality, technique, showmanship,
and their completion of the drinks.
 Bartenders are not allowed to use plastic bottles or props. Each bartender must utilize
both working and exhibition flair.
 All participants shall wear: White long sleeves with tie, black pants/ skirt and black
shoes.
 All other materials shall be provided by the participants.
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
o Criteria

 Cleanliness of working area 20%
 Proper uniform 15%
 Overall look / appearance 15%
 Wow! Factor 10%
TOTAL 100%
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
CHM SUPERMODEL (KITCHEN EDITION)
Mechanics
 It is a modelling, and photography contest were participants will submit their best picture of themselves posing any
types of poise. The wilder the better.
 Participants can freely choose their costume.
 The contest will going to have 3 category/themes and each participant must submit their respective entries. Themes
are:
1. Vintage style
2. Loving your work
3. Taking a Stand for Something
 Each group must have 5 participants (Open to all gender)
 Utilizing any kind of tools that they can find in kitchen to make it as their props are allowed.
 Using of beauty products like make up, lipstick, contact lenses are allowed.
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
 Using of accessories, jewelleries and headdress are allowed.
 Using of editing apps and filter is strictly prohibited. We have expert in photography to check all the entries.
 The more the creative and unique the entries the more chance of winning
o Criteria
 Poise 20%
 Appearance 20%
 Modelling Skills 20%
 Creativity/ Uniqueness 15%
 Impact to netizens 15%
 Wow! Factor 10%
TOTAL 100%
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
NAPKIN FOLDING WITH SYNCHRONIZATION DANCE SHOWDOWN
Theme:
SPECIFIC GUIDELINES
1. Each group is entitled to send two (2) entrants enrolled in BSHM program at any year level and bonafide students of the
College of Hospitality Management - ISCOF Dingle Campus.
2. Competitors must submit their entry video prior to the competition. Late submission of entries will lead to disqualification.
Textile allowed : Ramie or Cotton
Color : White/Cream/Beige or any shade of white
Size : 20 in. x 20 in.
3. Participants should be in uniform: black pants, black skirts, white long sleeved shirt, black leather shoes, and black bow tie.
4. Participants will demonstrate as many as they can fold which they create themselves in a form of dance.
5. All participants will use the same music provided by the organizer.
6. *The music shall be sent upon confirmation of participation.
7. Contestants will be given a time of three (3) minutes and thirty (30) seconds to demonstrate their folds
8. One (1) point per violation of rule will be deducted from the final score.
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
o Criteria

 Number of performed napkin folding 20%
 Execution of moves 15%
 Wow! Factor 10%
 TOTAL 100%
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
Dancing Flight Attendant
Mechanics
1. Each team is compose of 2 participants.

2. Participants should wear executive attire.
3. Participants are given the free hand for their choice of music.
4. The performance must at least 3 minutes and shall not exceed 5 minutes.
5. Failure to follow time allotted is subject for point deduction that might lead to disqualification. (1-point deduction for every 1
second exceeding time).
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
CRITERIA FOR JUDGING
CHOREOGRAPHY 50%
(Creativity, Artistry, Style and Originality)
EXECUTION 30%
(Timing & Coordination, Projection & Expression)
COSTUME 10%
Wow! Factor 10%
TOTAL 100%
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
VEGETABLE and FRUIT CARVING
Live, 1 Participant per domain
Rules of the Competition:
.The competition is open to BSHRM/BSHM/BSTM / Senior High scool or any related courses.
The competitors are required to provide their own working tools, fruits and vegetables to be used in the competition.
The “Best Creation of the Millennials” is applicable to this concept. This may be a banquet of buffet centerpiece.
No pre-slicing, carving or preparation of vegetables before the competition. No mark or drawings should be visible on the fruit and
vegetables.
Accessories like wires, pins, Styrofoam, adhesive and toothpicks are not allowed.
Competitors can use lighting effects, props, linens to enhance the total presentation of their entries: however, this will not be
CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
included in judging. The competitors must provide the bulbs and extension cords to be used.
Competitors will register with the Organizing Committee one hour before the actual start of competition. Competitors who are late
will be disqualified.
Time allotment for the competition is two hours. Going beyond the allotted time will mean penalty of one point per minute which
will be subtracted from the total score.
GUIDELINES FOR ASSESSMENT
DEGREE OF DIFFICULTY 0-30 points
ARTISTIC ACHIEVEMENT 0-20 points

CHRM-05-22-16-
Dingle, Iloilo
5035 Philippines
Telefax No.; (+63)917-624-6100/ (033)351-0085
WORK INVOLVED AND WORK DETAILS 0-30 points
ORIGINALITY 0-20 points
TOTAL POSSIBLE POINTS 100 POINTS

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CHRM-05-22-16-

REPUBLIC OF THE PHILIPPINES

3. The presentation must be delivered in English

4. Participants will pick 1 destination only.

1 second exceeding time)

Criteria for Judging:

 Mastery of the object 30%

 Communication Skills 25%

 Personal appearance 20%

 Rapport to the tourist 15%

 Proper & appropriate use of communication 10%

equipment’s & other aids

BOUQUET FLOWER ARRANGEMENT

1. Theme: " Wedding"

Criteria for Judging:

 Creativity/ Uniqueness of delivery 30%

TABLE SKIRTING AND TABLE SET-UP WITH CENTERPIECE MAKING

 Design (Use of materials, Line and Forms) 20%

 Culinary application 20%

 Video Presentation 20%

 Video Presentation 20%

CHM SUPERMODEL (KITCHEN EDITION)

types of poise. The wilder the better.

 Participants can freely choose their costume.

2. Loving your work

3. Taking a Stand for Something

 Each group must have 5 participants (Open to all gender)

 Using of accessories, jewelleries and headdress are allowed.

NAPKIN FOLDING WITH SYNCHRONIZATION DANCE SHOWDOWN

 Video Presentation 20%

Dancing Flight Attendant

1. Each team is compose of 2 participants.

CRITERIA FOR JUDGING

Wow! Factor 10%

VEGETABLE and FRUIT CARVING

Live, 1 Participant per domain

Rules of the Competition:

GUIDELINES FOR ASSESSMENT

DEGREE OF DIFFICULTY 0-30 points

ARTISTIC ACHIEVEMENT 0-20 points

WORK INVOLVED AND WORK DETAILS 0-30 points

ORIGINALITY 0-20 points

TOTAL POSSIBLE POINTS 100 POINTS

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