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Cooking Contest Guidelines

The Cooking Contest, themed 'Sa PPAN: Sama-sama sa Nutrisyong Sapat Para sa Lahat!', will be held on July 29, 2025, at the CSAP Activity Center, with teams of 3 to 5 members required to submit their registration by July 25, 2025. Each team must prepare two nutritious dishes within a budget of ₱500 to ₱1000, and adhere to specific cooking and presentation rules. Judging will be based on criteria including palatability, originality, method of execution, presentation, and teamwork, with penalties for various violations.

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6 views2 pages

Cooking Contest Guidelines

The Cooking Contest, themed 'Sa PPAN: Sama-sama sa Nutrisyong Sapat Para sa Lahat!', will be held on July 29, 2025, at the CSAP Activity Center, with teams of 3 to 5 members required to submit their registration by July 25, 2025. Each team must prepare two nutritious dishes within a budget of ₱500 to ₱1000, and adhere to specific cooking and presentation rules. Judging will be based on criteria including palatability, originality, method of execution, presentation, and teamwork, with penalties for various violations.

Uploaded by

hiimleo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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OFFICE OF THE SUPREME STUDENT COUNCIL​

COOKING CONTEST GUIDELINES

Theme​ ​ : Sa PPAN: Sama-sama sa Nutrisyong Sapat Para


sa Lahat!
Date ​ ​ ​ : July 29, 2025
Venue ​ ​ : CSAP Activity Center
Time​ ​ ​ : 10:00 - 12:00PM

I.​ ELIGIBILITY AND TEAM COMPOSITION

1.​ Participants must be bonafide students of CSAP.


2.​ Each college department must form one team consisting of 3 to 5 members.
3.​ Team members must wear white tops with any colored apron.

II. Registration

1.​ Each team must submit their official entry form on or before July 25, 2025, 12NN.
2.​ Late submissions may result in disqualification or point deductions.​

III. Budget and Ingredients

1.​ Each team must prepare two (2) nutritious dishes.


2.​ The total cost of ingredients must be at least ₱500 but not exceed ₱1000.
3.​ Receipts or cost breakdown may be requested for validation.

IV. Cooking and Presentation Rules

1.​ Teams will be assigned a designated cooking area. All preparations and cooking must
take place within this area.
2.​ Teams must be present 30 minutes before the proper contest.
3.​ Failure to stay within the designated area will result in point deductions.
4.​ Cooking time is limited to 45 minutes.
5.​ Teams must collaborate actively throughout the cooking session.
6.​ After cooking, teams must present both dishes to the panel and provide a brief
explanation of how the dishes support or align the theme.
7.​ Teams are responsible for cleaning their area after the event. Cleanliness will be part of
the judging criteria.​
V. Judging Criteria

Palatability​ 30%
(taste, texture, flavor, & aroma)

Originality 25%
(Blending of Different Ingredients &
Uniqueness)

Method of Execution / Preparation 20%


(Method of Cooking & Safety Work Habits)

Presentation / Table Setting 15%


(Dish Presentation, Explanation of Dish,
Platting, Creativity, & Cleanliness)

Teamwork​ 10%
(Communication Skills & Collaboration)

TOTAL = 100%

Note:

Each criterion is scored from 5 (lowest) to 10 (highest).​


A deduction of 5 points will be applied for each of the following violations:

1.​ Failure to provide a cost breakdown


2.​ Exceeding or not meeting the required budget range
3.​ Late arrival during the designated call time
4.​ Failure to clean the work area after preparation
5.​ Late submission of entry forms

Approved by:

(SIGNED)
HON. CHRISTIAN PAUL LAURENTE
President, Supreme Student Council

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