Skillympics Score Sheet 2018

HOTEL AND RESTAURANT SERVICES (HRS) DEPARTMENT
SCORE SHEET
FRUIT AND VEGETABLE CARVING
Theme: MANDALA INSPIRED
Artistic
Participant’s Degree of Economic Use of
Achievemen Sanitation Total
No. Difficulty Ingredients
t
0-40
0-30 points 0-20 points 0-10 points 100%
points
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Specific Guidelines and Rules:
1. 2 Participants per Section

2. All carving will be done on the spot in front of the judges under time
pressure of 1 hour and 30 minutes
3. Each participant will provide their own working tools. (carving knifes,
peelers & chopping board)
4. Each participant will bring his/her own fruits and vegetables (any fruit
and vegetable)
5. The design must be mandala inspired (repetitive design)
6. Accessories are not allowed. But Toothpicks and barbeque sticks can
be used
7. Participants will be given 1 foot by 1 foot area to present their finish
product.
8. 3 teams will win the carving category. 1st, 2nd, and 3rd.
__________________________________________
Judge’s signature over printed name
SCORE SHEET
FLOWER ARRANGEMENT
Inaugural Arrangement
Design Elements of Use of Suitability to

PARTICIPANTS’ Creativity
Principles Design Materials the occasion TOTAL
NO.
0-25 points 0-20 points 0-30 points 0-15 points 0-10 points
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Specific rules
Specific Guidelines and Rules:

2. Participants shall create one inaugural flower arrangement within 1 hour and
30 minutes.
3. Flowers, foliage, stand, container foam or other materials will be provided by
participants.
4. Flowers to be use should be of native in nature and should not be bought.
5. All arrangement will be done on the spot in front of the judges.
6. Participants are required to bring their own tools.
7. Inspection of materials, flowers and foliage shall be done 10 minutes before
the start of the competition. No complaints will be entertained once the
competition has started.
8. Accessories are allowed.
9. 3 teams will win the flower arrangement per category. 1 st, 2nd, and 3rd.
__________________________________________
SCORE SHEET
TABLE SETTING
THEME: OVERHEAD DESIGNS
CREATIVITY,
RELATION
PARTICIPANTS’ ORIGINALITY, PRESENTATION /
TO THE EXECUTION TOTAL
NO. ARTISTRY IMPACT
THEME
0-25 points 0-40 points 0-15 points 0-20 points
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Specific Rules and Guidelines:
1. 2 Students per Section

2. Participants will be given 1 hour and 30 minutes to execute their table setting.
3. Participants must not exceed the given space limits. (3X3)
4. All paraphernalia and tools will be provided by the participants.
5. 3 teams will win the table setting category. 1 st, 2nd, and 3rd.
_________________________________________
SCORE SHEET
COCKTAIL MIXING
GARNISHING
TASTE ENTERTAINMENT
PARTICIPANTS’ AND SANITATION
(CONCONTION) VALUE TOTAL
NO. PRESENTATION
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Specific rules and guidelines:
1. 1 Participant per Section

2. Participants will be given 3-5 minutes to execute cocktail mixing
3. The cocktail recipe must have Pineapple juice as the main ingredient
4. Any base liquor and modifiers can be use
5. All materials and tools must be provided by the participants
6. The container to be used must be a cut Pineapple Fruit base (glass shaped)
7. 3 teams will win the cocktail mixing category. 1st, 2nd, and 3rd.
_________________________________________
SCORE SHEET
TABLE SKIRTING
TWO –TONE (AT LEAST 3 SKIRTING DESIGNS)

TOP CLOTH WHITE CLOTH
NEATNESS / DIFFICULTY OF
PARTICIPANTS’ SPEED CREATIVITY
DURABILITY DESIGN TOTAL
NO.
0-10
0-20 points 0-50 points 0-20 points
points
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Specific rules and Guidelines:

2. Participants will have 1 hour and 30 minutes to execute their table skirting.
3. Only the ALPHA JEANA will be used for skirting
4. A rectangular table will be provided per team.
5. A minimum of three designs should be present for each table skirting
7. Participants are required to provide thumbtacks and pins.
8. 3 teams will win the table skirting category. 1st, 2nd, and 3rd.
_________________________________________
SCORE SHEET
TOWEL FOLDING
NEATNESS/
EXECUTION/
PARTICIPANT’S CREATIVITY IDENTICAL
PRESENTATION TOTAL
NO. DESIGN
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

2. All representative/participants will simultaneously fold two towel fold design on a
table.
3. Participants will be given five (5) minutes to execute their towel folding.
4. Participants may use ANY TOWELS WITH ANY COLOR AND DESIGN
6. Towel folding design must be identical
7. 3 students will win the towel napkin category. 1st, 2nd, and 3rd.
_________________________________________
SCORE SHEET
GOURMET MINDS
EASY MODERATE DIFFICULT

TEAMS TOTAL
Partial Score Partial Score Partial Score
(1 point/ (3 points/ (5 points/ question)
question) question)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
1. There will be 3 levels: Easy, Moderate, and Difficult.

2. Points per level:
Easy – 1 point
Moderate – 3 points
Difficult – 5 points
3. Easy level and Moderate level will serve as the elimination rounds.
4. The three teams of highest score will advance to difficult level.
5. There will be 10 question per level.
6. 3 teams will win the gourmet mind category. 1st, 2nd, and 3rd.
SCORE SHEET
FLAMBE (DUO)
CREATIVITY FLAMBE (FLAME NEATNESS OF

PARTICIPANT’S SHOWMANSHIP
/ORIGINALITY EFFECT) PRESENTATION TOTAL
NO.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

2. All ingredients and utensils, except for the flambé cart for use in the contest must
be provided by the participants.
3. Main ingredient to be used by each participant – Banana.
4. Only the fruit should be prepared prior to the contest proper. All other preparations
except caulis and sauces are executed on-the-spot.
5. Only Martini/Margarita Glass will be used.
6. No pre-decoration of glass is allowed.
7. Edible garnish. No pre-cut garnishing.
8. Preparation of 1 portion: One (1) for the judges.
9. Contestants will be given 3 minutes
10. 3 pairs will win the flambé category. 1st, 2nd, and 3rd.
_________________________________________
SCORE SHEET
HRS RUNWAY (PHILIPPINE CREATIVE NATIONAL COSTUMES)
PARTICIPANT’S
ORIGINALITY CREATIVITY PROJECTION RESOURCELFULNESS DURABILITY
NO. TOTAL
0-30 points 0-20 points 0-10 points 0-30 points 0-10 points
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
1. Attires should be made using PLASTIC BOTTLES AND JUNK FOOD WRAPS
2. The use of glitters and other items are NOT allowed EXCEPT PAINT COLOR
3. DRESS inner materials should not be seen and wrapped with plastic
bottle/junk food wraps
4. Attire design should be inspired with symbolisms representing Philippines (Not
limited to Filipińa and Barong)
5. Participants should perform modeling to present their attire/creation within the
allotted time.
6. Beauty, intelligence and body figure are not required and should not be judged.
7. Both Model and Designer will be awarded
8. 3 teams will win the fashion runway category. 1 st, 2nd, and 3rd.
_________________________________________
SCORE SHEET
SAYAW PARA SA TURISMO – “DANCES OF THE WORLD –
ASIA”
Choreography,
PARTICIPANT’S Costume and
Coordination and Entertainment Value total
NO. Relevance to theme
Timing
0-40 Points 0-30 points o-30 points
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
1. Minimum of 5 participants and maximum of 10 participants each section.

2. All participants are required to perform ASIAN dance number. Combination of
dances is allowed
3. Participants are encouraged to wear appropriate costumes as this will be judged.
4. Participants will be given 3-5 minutes to execute their dance number.
5. The class adviser should have a part during the elimination round (pre-event)
6. The use of mixed songs/ music is allowed
_________________________________________
SCORE SHEET
FONDANT CAKE MAKING
THEME: CHANDELIER STYLE
EXECUTION/
PARTICIPANT’S CREATIVITY NEATNESS PRESENTATION/ DEGREE
TOTAL
NO. OF DIFFICULTY OF DESIGN
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

2. All representative/participants will simultaneously create their fondant cake
design. PRE-COVERED CAKES (PLAIN FONDANT ONLY) other designs shall be done
on the spot
3. Participants will be given 1 hour and 30 minutes to execute their fondant cake
design
4. Accessories are allowed. No icing/fondant based décor shall be used unless created
on the spot
5. 3 teams will win the fondant making category. 1st, 2nd, and 3rd.
_________________________________________
SCORE SHEET
FLOWER ARRANGEMENT
BOUQUET (wedding- ROUND CLUSTER)
Economic Use Elements of Over-All

PARTICIPANTS’ Creativity
of Materials Design Impact TOTAL
NO.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

2. Participants shall create one (1) round cluster Bouquet.
3. Flowers, foliage, container foam or other materials will be provided by
participants.
4. Flowers to be use should be of native in nature and should not be bought.
5. All arrangement will be done on the spot in front of the judges.
6. Participants are required to bring their own tools.
7. Inspection of materials, flowers and foliage shall be done 10 minutes before
the start of the competition. No complaints will be entertained once the
competition has started.
9. A Model should carry the bouquet during judging time
10. 3 Individuals will win the bouquet flower arrangement per category. 1 st, 2nd,
and 3rd.
_________________________________________

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HOTEL AND RESTAURANT SERVICES (HRS) DEPARTMENT

Specific Guidelines and Rules:

1. 2 Participants per Section

Design Elements of Use of Suitability to

Specific Guidelines and Rules:

1. 2 Participants per Section

THEME: OVERHEAD DESIGNS

Specific Rules and Guidelines:

1. 2 Students per Section

Specific rules and guidelines:

1. 1 Participant per Section

TWO –TONE (AT LEAST 3 SKIRTING DESIGNS)

Specific rules and Guidelines:

1. 2 Participants per Section

Specific Rules and Guidelines:

1. 1 Participant per Section

EASY MODERATE DIFFICULT

Specific rules and guidelines:

1. There will be 3 levels: Easy, Moderate, and Difficult.

CREATIVITY FLAMBE (FLAME NEATNESS OF

Specific rules and guidelines:

1. 2 Participants per Section

HRS RUNWAY (PHILIPPINE CREATIVE NATIONAL COSTUMES)

Specific rules and guidelines:

Specific rules and guidelines:

1. Minimum of 5 participants and maximum of 10 participants each section.

Specific Rules and Guidelines:

1. 3 Participants per Section

BOUQUET (wedding- ROUND CLUSTER)

Economic Use Elements of Over-All

1. 1 Participant per Section

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