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Guideline and Judging Criteria Cooking

This document provides guidelines and judging criteria for a competition to display plated Filipino desserts with an Asian twist. It states that participants must arrive one hour before the competition, display three desserts within the allotted space, and include complete recipes. Groups will consist of two members who must wear proper uniforms. Judges will evaluate the desserts based on taste (30%), visual appeal (35%), and originality/creativity of the recipe (35%). The organizers will provide tables, electricity, and a microwave, but participants must bring all other materials.

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Jonathan Quintano
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381 views

Guideline and Judging Criteria Cooking

This document provides guidelines and judging criteria for a competition to display plated Filipino desserts with an Asian twist. It states that participants must arrive one hour before the competition, display three desserts within the allotted space, and include complete recipes. Groups will consist of two members who must wear proper uniforms. Judges will evaluate the desserts based on taste (30%), visual appeal (35%), and originality/creativity of the recipe (35%). The organizers will provide tables, electricity, and a microwave, but participants must bring all other materials.

Uploaded by

Jonathan Quintano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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GUIDELINE AND JUDGING CRITERIA (FILIPINO DESSERT)

COCSS04 ON DISPLAY FILIPINO DESSERT (PLATED)



ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will
not comply may be disqualified from the event.
Each student- chef participants (group) shall display three (3) Filipino (with Asian twist)
desserts.
On- display desserts shall not exceed the allotted space.
Recipes shall be beside the display. Recipes must include complete instructions
Each group shall be composed of 2 members. The No-Application Form No Entry policy will
be followed.
All participants shall provide their own: Chefs Uniform, Toque, Apron and 2 towels; non-
compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
Participants are allowed to create their own ideas and concepts provided that they have
followed the guidelines.
Any items are not allowed to be cooked in the venue.
The organizers will ONLY provide the following: Table for Display and Electrical Extensions
for lightings, Preparation Table and Microwave oven.
All other ingredients/ materials shall be provided by the participants.
Judges and Organizers decision is FINAL.

CRITERIA FOR JUDGING

Taste 30%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked

Visual Appeal 35%
*Contrast of plating and design
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used

Originality and Creativity of the Recipe 35%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
*Theme should be inherent. Stands and lightings should complement the product.
TOTAL POSSIBLE SCORE 100%

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