Republic of the Philippines

Laguna State Polytechnic University

Province of Laguna

COLLEGE OF FOOD NUTRITION AND DIETETICS

1st Semester A.Y. 2019-2020

COOKING CONTEST

DESCRIPTION

 Demonstration of the contestants’ culinary knowledge in relation to their

understanding on how to develop and follow the recipes, preparation and
presentation of a dish that will be evaluated base on the flavor, taste and
palatability.

OBJECTIVES

 To acquire skills in planning and preparing a simple food item

 To gain knowledge of safe food preparation
 To develop leadership abilities and self-confidence while improving healthy food
choices/decision making

ELIGIBILITY

 Participants must consist of 3 members with their registration fee of 200 pesos
(as a group)

DATE AND VENUE

 2nd week of October 2019, 1PM-5PM
 Lacson Gym
 Registration: a day before the competition until 12pm (competition proper)
MATERIALS NEEDED
 Kitchen Utensils
(Cutting Boards, Knives, Pots, Pans, Bowls, Plates, etc)
 Table
 Stove and Butane (if not available use grill or charcoal stove “kalan de uling”)
 Ingredients (Provided by CFND)
MECHANICS
 All ingredients will be provided by the organizer in an unprepared state, not
trimmed, cut or sliced.
 The ingredients are hidden or covered and the contestants will choose not
knowing what dish they will prepare.
CRITERIA FOR JUDGING
Originality 15%
Palatability 25%
Availability of ingredients 20%
Presentation 25%

Sanitation 15%

Prepared by:

ROSELYN A. DE FIESTA
President, PAN

Noted by:

BETHLEHEM P. MALOLES, RND, MSc.

Adviser, CFND

MARIERO H. GAWAT, MSc.

Dean, CFND