TVL MONTH

Theme:
“BUILDING SKILLS AND INNOVATION TO EMPOWER FUTURES AND ACHIEVE
TVL EXCELLENCE”

DATE ACTIVITY/IES FACILATOR/S

 March 04, 2024 Morning

Opening Day All HE and ICT teachers

Afternoon
1. Buzzer Game T. Joy
2. MLBB Tournament T. Jay
3. Master Chef T. Dianne and T. Janice
4. Food Fest T. Jill and T. Jane

 March 5- 8, 2024 Food Fest T. Jill and T. Jane

MLBB Tournament T. Jay
(1st Week)

 March 13-15, 2024 Food Fest T. Jill and T. Jane

MLBB Tournament T. Jay
(2nd Week)

 March 18, 2024 Morning

Origami Making Contest (Sands) T. Marifel and T. Ann
(3rd Week)
Jeneth
Tie Dye Competition T. Mario

Afternoon
Assembly and Disassembly of System Unit T. Cecil
Ethernet cable assembly T. Ivy

 March 22, 2024 Morning

(3rd Week)  Submission of ALCI Hymn Video T. Gio
Comical Skit T. Gio

 April 01, 2024 Morning

Fruit and Vegetable Carving T. Kaye Ann and T. Jade
Competition

Afternoon
Keyboard Typing Competition T. Kyler

 April 03, 2024 CULMINATION

 MASTER CHEF CONTEST

WHERE: ALCI DANAO SITE

WHO: Grade 11 students (per strand)
WHEN: March 05, 2024
TIME: 1:00 AM - 3:00 PM

Mechanics:

1. Contestants must submit their recipes before the event will start.
2. Two contestants will be team up to represent their strand - 1 chef and 1 assistant.
3. Each contestant must wear a chef uniform and other personal protective equipment.
4. All contestants should be at the contest venue 15-minutes before the contest starts for registration. Late
contestants without valid reasons shall be disqualified.
5. The allotted time for the contest is 3 hours including the preparation and plating.
6. The challenge is to prepare, garnish and plate a “Filipino Main Dish” based on their picked ingredient.
Each participant must prepare 1 plate for presentation and 5 plates for taste test of the judges.
7. They must provide their own table, ingredients, utensils, appliances and other cooking materials they need.
8. All ingredients must arrive in raw or unprepared state. No prepared foods will be allowed.
9. Vegetables may be cleaned and washout but NOT cut or shaped in any form before the contest.
10. All contestants must observe and practice food safety handling.
11. They will be given 2 minutes to present their dish to the judges.
12. One winner for the champion, second and third place will be chosen and will receive a certificate of
recognition.
13. The working/contest area must be cleaned immediately after every contest.

CRITERIA FOR JUDGING:

Taste 40%
Visual Appeal 20%
Food Presentation 15%
Personal Protective Equipment 10%
Aligned with the criteria 15%
“Filipino main dish”
Total: 100%

Awards:

Major Awards
 Master Chef Competition Champion
 2nd Place
 3rd Place
 4th Place

Minor Awards:
 Best in Plating
 Best in Presentation
 Most Creative Recipe
 Innovative Dish Award
 Palatability Award
 Most Creative Recipe
 Outstanding Culinary Skill
 Best in PPE
 FOOD ART: FRUIT AND VEGETABLE CARVING
COMPETITION
WHERE: ALCI DANAO SITE
WHO: Grade 11 students (per strand)
WHEN: March 05, 2024
TIME: 1:00 AM - 4:00 PM

Mechanics:

1. Participants are required to provide their own working tools, fruits and vegetables to be used in the
competition. No power tools allowed.
2. Each group must have a two participants- 1 for vegetable and 1 for fruit.
3. Participants must wear chef uniform and must exercise food safety handling.
4. The participants can choose any kind of fruit and vegetable to carve.
5. No pre-slicing, carving or preparation of vegetables before the competition. No mark or drawing should
be visible on the fruit and vegetables. Any materials with marks or drawings will be taken out.
6. Time allotment for the competition is two hours. Going beyond the allotted time will mean a penalty.
7. All carving, assembling, peeling, and cutting shall be done during the actual competition only.
8. Carved fruits and vegetables should be presented on a dinner plate.
9. All contestants should be at the contest venue 15-minutes before the contest starts for registration. Late
contestants without valid reasons shall be disqualified.

Criteria:

Creativity And Artistry - 30%

Full Utilization of Raw Ingredients - 25%
Execute Skills and Attention to Details - 25%
Degree Of Difficulty - 10%
Sanitation And Hygiene - 10%
Total - 100%

Awards:

Major Awards
 Champion
 2nd Place
 3rd Place
 4th Place

Minor Awards:
 Outstanding Skills
 Best in PPE
 ORIGAMI-MAKING CONTEST

Mechanics:

1. There must be one (1) representative each section.

2. The participants must arrive in the venue before the contest starts.
3. Materials that can be used for origami-making must be brought by the participants individually.
4. Participants must start folding out of the materials brought.
5. Participants can freely make a model that they can fold with precision and beautifully.
6. The maximum dimensions of finished model should be no greater than twelve inches (12”).
7. Models must have stability and hold together without glue.
8. Action models will be submitted to the facilitator and will remain stationary while on display.

Criteria:

Neatness -20%
Creativity -20%
Originality -30%
Fold Precision -20%
Visual Impact -10%
TOTAL - 100%