College for Research and Technology of Cabanatuan

Burgos Avenue, Cabanatuan City 3100

Tel. 463-2735 e-mail: crt.cabanatuan@gmail.com

INTER-SCHOOL TABLE SETTING AND STYLING COMPETITION

PRELUDE: WEDDING AND EVENTS FAIR 2019

January 26-27, 2019, 10:00 AM to 8:00 PM at Crystal Waves Hotel and Resort
Dinarayat Talavera, Nueva Ecija

January 26-27, 2019

In the heart of Talavera, Nueva Ecija

is where the newly built infrastructure
with a lot of people who can spend
their time for recreation,
entertainment and events. Crystal
Waves Hotel and Resort together with
Crystal Waves Events Center
conducted the biggest and the
grandest wedding and events fair for
Novo Ecijanos. In relation to the said
event, they also created an interesting
competition were every schools in
Nueva Ecija particularly in Cabanatuan
City can participate and compete at
the same time.

College for Research and Technology together with Midway Maritime Foundation, ABE
International College, Wesleyan University-Philippines and Araullo University joined this year’s
Inter-School Table Setting and Styling Competition. There are 5 participants in the said event,
each school composed of a team with 5 student members. The team is needed to create and
style a table set-up for a wedding event, the theme is freestyle meaning the school can choose
whatever kind of design or concept they can execute for a wedding event. The table set-up is
for the Principal Sponsors of the Bride and Groom composed of 6 pax.

College for Research and

Technology is being represented by
the following students: Ms. Joyce Ann
DC. Zafra from Hospitality
Management 1st Year-B, Jamil M.
Arzadon from Bachelor of Technical
Vocational Teachers Education course
1st Year, Mr, Clyde C. Gamilong, Ms.
Mary Ann A. Bachinicha and Mr. Philip
S. Pajarillo from Hotel and Restaurant
Management course 3rd year.

The 1st day of the event is where the

Table Setting and Styling Competition were conducted. College for Research and Technology is
designated for Table No. 4. At 12:30 PM, the coaches of different school participants are
gathered for an orientation and briefing for the mechanics of the competition. At 1:15 PM, the
competition started, the competitors are given 1 hour and 30 minutes to execute their chosen
concept and afterward the judges will ask questions regarding the menu, wine presentation and
 College for Research and Technology of Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 e-mail: crt.cabanatuan@gmail.com

styling. At exactly 2:45, all the participants are done and the judges are roaming around to test
the knowledge, skills and creativity of the students.

After the judging time, the participants are allowed to take photos of their creation and
also the audience. The awarding ceremony is held on the 2 nd day of the event. Even if we don’t
get the title, we’re still proud to represent and give prestige to the school. It’s been a great
start of 2019; our participants are glad and thankful to be able to compete outside the school
for the first time to showcase their skills and talents. It was also a great opportunity for every
Novo Ecijanos to witness a biggest and grandest wedding and events fair in Nueva Ecija, a lot
of couturiers, wedding cake bakers, stylist, food caterers and event’s organizers are all gathered
to make this event possible. It was a great and blessed day!

Prelude: The Biggest

OpeningandProgram
the Grandest Wedding
Events Fair in Nueva Ecija 2019
Startfor
College of Research
the Tableand
Setting Competition
Technology, Event
Table Setting
Design
 College for Research and Technology of Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 e-mail: crt.cabanatuan@gmail.com

Prepared by:

Ara Venise C. Ocampo

HM Instructor

HM103/FSM03

KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION CULMINATING ACTIVITY

MARKET BASKET COMPETITION

On March 19, 2019 at 8AM onwards, the culminating activity of 1 st year students of
Bachelor of Science in Hospitality Management together with 1 st year Bachelor of Technical and
Vocational Teachers Education are held in College for Research and Technology, Kitchen
Laboratory. The theme of the said culminating activity is Chef’s War: Kulinarya, the main focus
of the event is to showcase Modernized Filipino cuisine with the available ingredients in their
table. Each competitor had their own Entry code as they entered the kitchen laboratory. Their
entry codes are given so that the judges can critic and evaluate their presented dish regardless
of their course and section.

Each courses and sections are composed of 2 groups. Each group is composed of 3
members. All in all, there are 8 groups who competed against the title. Each group is designed
to prepare a set of dishes mainly: 1 Appetizer, the main ingredients are egg and tofu; 1 Main
course, the main ingredient is Pork and 1 Dessert, the main ingredient is Banana & Milk. Aside
from the main ingredients stated, there are also supporting food items given in order for the
competitors to create, prepare, and cook a dish that will suit the taste of the food critics.

The competitors are given 3 hours to cook and execute their creative dishes. Each
member of the group is assigned to cook a particular dish. As their subject instructor, I feel
fulfilled as I saw my students working on their own and showcasing their talents and passion
for cooking.

In terms of cooking preparation, for appetizer most of the competitors cooked Chicken
Sisig Styled Tofu; for Main Course most of the competitors cooked Adobo with a twist; and
lastly for Dessert the most of them cooked Caramelized Banana and Milky Banana.

Their dishes are judged based on different categories: for Back of the House Judge, the
Preparation Method & Cleanliness (15%), & Group Organization (10%) and for Front of the
House Judge, the Taste of the Dish (30%), Dish Creativity & Knowledge (20%) and lastly
Plating Presentation (25%) for a total score of (100%).

After 3 hours of intense heat and fun in the kitchen. Here are the winners for the
Market Basket Competition: CHAMPION- A.1.4 from HM1-C with the score of 96.89%
(Haidie Rivera, Jeson Salvador, Edison Manangan); FIRST PLACE- A.1.7 from HM1-B with
the score of 93.78% (Marifel Del Rosario, Jennylyn Sapungan, Nathaniel Cinense); SECOND
 College for Research and Technology of Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 e-mail: crt.cabanatuan@gmail.com

PLACE- A.1.8 from HM1-C with the score of 93.11% and THIRD PLACE- A.1.5 from
BTVTE-1 with the score of 91.22%. The winners and participants received a Certificate signed
by their subject instructor and Sir Emman P. Arimbuyutan, CPA, MBA, MICB (Dean for
Academic Affairs).

Here are the photos of the dishes prepared and cooked by the 1 st year Hospitality
Management (HM) Students & 1 st year Technical and Vocational Teachers Education (BTTE)
students.

A.1.1 from HM1-B A.1.2 from BTVTE-1

CHAMPION- A.1.4HM1-A
A.1.3 from from HM1-C

THIRD PLACE- A.1.5HM1-A

A.1.6 from from BTVTE-1
 College for Research and Technology of Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 e-mail: crt.cabanatuan@gmail.com

FIRST PLACE- A.1.7 from HM1-B SECOND PLACE- A.1.8 from HM1-C

Prepared by:

Ara Venise C. Ocampo

HM Instructor

LIQUIDATION REPORT

KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION CULMINATING ACTIVITY

MARKET BASKET COMPETITION

The listed items below are the expenses during the Culminating Activity in HM103/FSM03- Market Basket
Competition last March 19, 2019.

ITEMS PRICE
8 Del Monte Pineapple Tidbits 115g 108.00
8 Baguio Vegetable Oil 300ml 236.00
 College for Research and Technology of Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 e-mail: crt.cabanatuan@gmail.com

8 Datu Puti Soy Sauce 100ml 52.50

1 White Sugar 2.5KL 125.00
8 Del Monte Tomato Sauce 115g 126.40
8 Datu Puti Vinegar 200ml 60.00
4 Cheers Paper Towel 159.00
3 Ladys Choice Mayonnaise 27ml by 3s 90.00
1 Iodized Salt 500g 15.00
3 Datu Puti Patis 150ml 37.50
5 SilverSwan Patis 100ml 36.25
16 Eden Cheese Sulit Pack 45g 216.00
1 Smart Dishwashing Paste 400g 39.75
1 Garbage Bag 46.75
8 Bengar Plastic Basket 224.00
2kl Repolyo 90.00
2kl Carrots 120.00
1.5kl Potato 80.00
Bell Pepper 40.00
Leeks 20.00
1kl Beans 30.00
Ground Black Pepper 40.00
Red Chili 10.00
Green Chili 10.00
3.2kl Ripe Banana 130.00
48 Eggs 240.00
4 Chinese Tofu 200.00
Ziplock 100.00
5kl Pork Tenderloin 1100.00
8kl Chicken Breast 1120.00
Fare 160.00
Total: 5062.15

Total Amount of Fund : P 5,150.00 (P 50.00 x 103 pax)

Total Expenses : P 5,062.15

Total Excess Amount : P 87.85

Prepared by:

Ara Venise C. Ocampo

HM Instructor