2nd Online Mini Chefs on Parade Skills Competition 2021

2nd Online Mini Chefs on Parade Skills Competition 2021 Batangas Stae Unversity - Nasugbu Campus
Hospitality Management Society
Online Chefs on Parade Skills Competition

14/05/2021

Hospitality Management Society 2nd Online Mini Chefs on Parade Skills Competition 2021

The Finalist for the 2nd Online Mini Chefs on Parade Skills Competition 2021 Table Napkin Folding with Choreography Cate...
09/05/2021

The Finalist for the 2nd Online Mini Chefs on Parade Skills Competition 2021 Table Napkin Folding with Choreography Category

The Finalists for the 2nd Online Mini Chefs on Parade Skills Competition 2021 Fruit & Vegetable Carving Category
08/05/2021

The Finalists for the 2nd Online Mini Chefs on Parade Skills Competition 2021 Fruit & Vegetable Carving Category

The finalist for the 2nd Online Mini Chefs on Parade Skills Competition Food Plating Category
08/05/2021

The finalist for the 2nd Online Mini Chefs on Parade Skills Competition Food Plating Category

05/05/2021

Reminders:
Participants of the
2nd Online
Mini Chefs on Parade:
deadline of submission of entries will be on Friday May 7
@ exactly 12 noon

Tip: submit a top view image of your creation for better judgementPost your video entries on Flairtending in the comment...
24/04/2021

Tip: submit a top view image of your creation for better judgement

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while working with the hashtag . In case that a video is larger than what is allowed by Facebook, you can upload your video on other servers like youtube and copy/paste the link in the comment section below together with your NAME/YEAR/SECTION.

A. Objective:
This is a competition that aims to display the student’s skill in presenting a Main Dish.

B. Rules and Regulation:
1. Each participant is to display any plated Main Dish having Chicken as its main ingredient..
2. Each participant will provide his/her own food/materials, tools and serving platters.
3. The dish can be presented traditional or modern style.
4. Table space allotted 20” x 20”. (serving platter not exceeding to)
5. Garnishes on the food if any, must be edible.
6. Participants should be in complete chef’s uniform.
7. For students who haven’t acquired their chef’s uniform yet, may use plain white shirt with apron and hairnet.
8. Time allotment: max. of 5 minutes (Plating only, cooking process need not be recorded)
9. The entire routine should be recorded completely without cut or edit (overlays of text and effects are not allowed) and should be uploaded on the official FB page of the 2nd Online Mini Chef’s on Parade Skills Competition, either directly or through you tube link either directly or through you tube link. The name/year/section of the participant should be indicated as caption and a hashtag
7. Photo documentation should also be submitted together with the video.
8. Incomplete requirements will automatically disqualify an entry from the competition
9. Submission of entries will start on April 24, 2021 and will officially close on April 28, 2021, at exactly 12:00 p.m
10. Final points will be based on Judges’ score sheet and decisions are always final.

C. Judging Criteria:
Presentation/General Impression 50 pts
Originality 35
Creativity 15
100 pts

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while wor...
24/04/2021

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while working with the hashtag . In case that a video is larger than what is allowed by Facebook, you can upload your video on other servers like youtube and copy/paste the link in the comment section below together with your NAME/YEAR/SECTION.

A. Objective:
This is a competition that aims to display the student’s skills in fruit and vegetable carving.

B. Rules and Regulation:
1. This category is open to individuals or groups of not more than 3 who wants to display and show of their creation of any fruit or vegetable carving.
2. Each participant will provide his/her own food/materials, tool, supplies and/or equipment.
3. Table space allotted 20” x 20”. (serving platter not exceeding to)
4. Participants should be in complete chef’s uniform.
5. For students who haven’t acquired their chef’s uniform yet, may use plain white shirt with apron and hairnet.
7. The entire routine should be recorded completely (overlays of text and effects are not allowed) and should be uploaded on the official FB page of the 2nd Online Mini Chef’s on Parade Skills Competition, either directly or through you tube link either directly or through you tube link. The name/year/section of the participant should be indicated as caption and a hashtag
8. Time allotment: The video maybe shortened to 2 mins. Max. It should include the beginning of the process, the middle part, and the finishing part.
9. Photo documentation should also be submitted together with the video.
10. Incomplete requirements will automatically disqualify an entry from the competition
11. Submission of entries will start on April 24, 2021 and will officially close on April 28, 2021, at exactly 12:00 p.m
12. Final points will be based on Judges’ score sheet and decisions are always final.

C. Judging Criteria:
Technicality/Difficulty 40 pts
Presentation/General Impression 30
Originality 20
Creativity 10
100 pts

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while wor...
24/04/2021

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while working with the hashtag In case that a video is larger than what is allowed by Facebook, you can upload your video on other servers like youtube and copy/paste the link in the comment section below together with your NAME/YEAR/SECTION.

A. Objective
This is a competition that aims to display the student’s skill and artistry in table skirting

B. Rules and Regulations:

1. Participants should be in black pants/skirt, white long sleeves polo/ blouse and black leather shoes.
2. This is a group competition. A group may consist of 2-3 person.
3. Each participant should prepare at least two-color combination of table skirts.
4. Table must be square or circular standard 4-seater monobloc table.
5. Any table cloth can be used as long as it adheres to the standard of table skirting procedures.
6. Timer will only start once the first layer of cloth is laid upon the table.
7. Each group should provide their own music background (edited music is allowed).
8. Each group is given 10 minutes to accomplish their skirting.
9. Every 15 seconds of time extension will mean a point deduction in the total score.
10. The entire routine should be recorded completely without cut or edit (overlays of text and effects are not allowed) and should be uploaded on the official FB page of the 2nd Online Mini Chef’s on Parade Skills Competition, either directly or through you tube link either directly or through you tube link. The name/year/section of the participant should be indicated as caption and a hashtag
11. Photo documentation of at least 2 pictures should also be submitted together with the video.
12. Incomplete requirements will automatically disqualify an entry from the competition.
13. Submission of entries will start on April 24, 2021 and will officially close on April 28, 2021, at exactly 12:00 p.m
14. Final points will be based on Judges’ score sheet and decisions are always final.

C. Judging Criteria (Judges’ Tabulation)
Neatness 25
Color Combination 25
Style 20
Timeliness 10 100 pts

UPLOAD YOUR VIDEOS ON YOUTUBE AND PASTE THE LINK ON THE COMMENT BOX WITH YOUR FULL NAME/YEAR/SECTION AS CAPTIONPost your...
24/04/2021

UPLOAD YOUR VIDEOS ON YOUTUBE AND PASTE THE LINK ON THE COMMENT BOX WITH YOUR FULL NAME/YEAR/SECTION AS CAPTION

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while working with the hashtag . In case that a video is larger than what is allowed by Facebook, you can upload your video on other servers like youtube and copy/paste the link in the comment section below together with your NAME/YEAR/SECTION.

A. Objective
This is a competition that aims to display the student’s skill and artistry in napkin folding.

B. Rules and Regulations:
1. Participants should be in black pants/skirt, white long sleeves polo/ blouse and black leather shoes.
2. This is a group competition. A group may consist of 2-3 person.
3. Each participant should prepare the seven (7) basic folds and one (1) special fold with showmanship/choreography.
4. Any fabric or handkerchief can be used as table napkin as long as it measures 20 x 20 sq. inch.
5. A dance choreography for at least 1 minute but not exceeding 2 mins. should be done at the beginning of the routine before doing the folds.
6. Timer will only start once the participant taps the table or touches the table napkin.
7. Each participant should do first the 7 basic folds before the special fold.
8. Each participant should provide his/her own music (edited music is allowed).
9. Each participant is given 2 minutes to accomplish his/her folds.
10. Every 15 seconds of time extension will mean a point deduction in the total score.
11. The entire routine should be recorded completely without cut or edit (overlays of text and effects are not allowed) and should be uploaded on the official FB page of the 2nd Online Mini Chef’s on Parade Skills Competition, either directly or through you tube link either directly or through you tube link. The name/year/section of the participant should be indicated as caption and a hashtag
12. Photo documentation at least 2 pictures should also be submitted together with the video.
13. Incomplete requirements will automatically disqualify an entry from the competition.
14. Submission of entries will start on April 24, 2021 and will officially close on April 28, 2021, at exactly 12:00 p.m
15. Final points will be based on Judges’ score sheet and decisions are always final.

C. Judging Criteria (Judges’ Tabulation)
Showmanship 25 pts
Accuracy 25
Neatness of folds 20
Special Fold 20
Timeliness 10
100 pts

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while wor...
24/04/2021

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while working with the hashtag . In case that a video is larger than what is allowed by Facebook, you can upload your video on other servers like youtube and copy/paste the link in the comment section below together with your NAME/YEAR/SECTION.

A. Objective:
This is a competition that aims to display the student’s skills and techniques in cake decorating.

B. Rules and Regulation:
1. This is a group competition. A group may consist of 2-3 person. Participants should be in their Chefs uniform. For students who haven’t acquired their chef’s uniform yet, may use black pants, plain white shirt with apron and hairnet.
2. Each group is to show their interpretation of a cake design with the theme “Wedding in Pandemic”.
3. Each group will provide their own food/materials, supplies, tools, and equipment.
4. The cake base can be prepared ahead of time. Fake cake base is acceptable.
5. Only Soft-boiled Icing is allowed for frosting. Any edible decoration and only edible decoration are allowed. Everything must be edible.
6. Cake dimension should not exceed to 18” width. Height does not matter. Square or circular shape is acceptable.
7. Time allotment: max. of 5 minutes (Decorating process). Molding of edible parts can be done ahead of time but assembly should be shown during video capture.
11. The entire routine should be recorded completely without cut or edit (overlays of text and effects are not allowed) and should be uploaded on the official FB page of the 2nd Online Mini Chef’s on Parade Skills Competition, either directly or through you tube link either directly or through you tube link. The name/year/section of the participant should be indicated as caption and a hashtag
12. 2 images/pictures while on process should also be submitted together with the video entry.
13. Incomplete requirements will automatically disqualify an entry from the competition
14. Submission of entries will start on April 24, 2021 and will officially close on April 28, 2021, at exactly 12:00 p.m
15. Final points will be based on Judges’ score sheet and decisions are always final.

C. Judging Criteria:
Presentation/General Impression 25 pts
Technicality 25
Adherence to the theme 20
Originality 15
Creativity 15
100 pts

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while wor...
24/04/2021

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while working with the hashtag . In case that a video is larger than what is allowed by Facebook, you can upload your video on other servers like youtube and copy/paste the link in the comment section below together with your NAME/YEAR/SECTION.

A. Objective:
This is a competition that aims to display the student’s skills in welcoming and taking orders of the guest.

B. Rules and Regulation:
1. Each participant is to display the standard procedure in welcoming guest and taking simple orders.
2. Each participant will provide his/her own food/materials, tools, supplies, and equipment and serving tray.
3. The time will start upon guest entrance to the establishment and until the guest leaves.
4. For students who haven’t acquired their function uniform yet (Gray Uniform), may use plain white shirt with apron and hairnet.
5. Time allotment: max. of 5 minutes (upon guest entrance to when the guest leaves.
6. The entire routine should be recorded completely without cut or edit (overlays of text and effects are not allowed) and should be uploaded on the official FB page of the 2nd Online Mini Chef’s on Parade Skills Competition, either directly or through you tube link either directly or through you tube link. The name/year/section of the participant should be indicated as caption and a hashtag
7. Photo documentation should also be submitted together with the video.
8. Incomplete requirements will automatically disqualify an entry from the competition.
9. Submission of entries will start on April 24, 2021 and will officially close on April 28, 2021, at exactly 12:00 p.m.
10. Final points will be based on Judges’ score sheet and decisions are always final.

C. Judging Criteria:
Presentation/General Impression 50 pts
Adherence to the standard procedure 35
Confidence 15
100 pts

UPLOAD YOUR VIDEOS ON YOUTUBE AND PASTE THE LINK IN THE COMMENT BOX AND CAPTION YOUR FULL NAME/YEAR/SECTIONPost your vi...
24/04/2021

UPLOAD YOUR VIDEOS ON YOUTUBE AND PASTE THE LINK IN THE COMMENT BOX AND CAPTION YOUR FULL NAME/YEAR/SECTION

Post your video entries on Flairtending in the comment section of this image together with 1 or 2 photo of you while working with the hashtag . In case that a video is larger than what is allowed by Facebook, you can upload your video on other servers like youtube and copy/paste the link in the comment section below together with your NAME/YEAR/SECTION.

A. Objective
This is a competition that aims to display the student’s skill and artistry in Flairtending Techniques.

1. Rules and Regulations:
2. Participants should wear a bartender’s uniform or HRM function uniform. In case of non-availability of the bartender’s uniform or HRM function uniform, plain white t-shirt should be worn over black pants and black shoes.
3. Each Participant shall create original bottle moves and sequences.
4. Participants have 1minute and 30 seconds of performing their routine where the start of music signals the start of the clock.
5. Points are deducted if flare bottle drops on the floor.
6. Participants should provide their music (edited music is allowed).
7. The entire routine should be recorded completely without cut or edit (overlays of text and effects are not allowed) and should be uploaded on the official FB page of the 2nd Online Mini Chef’s on Parade Skills Competition, either directly or through you tube link. The name/year/section of the participant should be indicated as caption and a hashtag
8. Photo documentation (at least 5 photos) should also be submitted together with the video.
9. Incomplete requirements will automatically disqualify an entry from the competition.
10. Submission of entries will start on April 24, 2021 and will officially close on April 28, 2021, at exactly 12:00 p.m.
11. Final points will be based on Judges’ score sheet and decisions are always final.

A. Judging Criteria (Judges’ Tabulation)
Showmanship 30%
Flare Style 25%
Stage Presence 20%
Originality 25% 100 pts

Address

Batangas State Univerity ARASOF Nasugbu Campus
Nasugbu
4231

Website

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