GUIDELINES FOR THE 2nd BJMP CHEF OLYMPICS

REGIONAL LEVEL

I. BACKGROUND/ RATIONALE:

The Bureau of Jail Management and Penology (BJMP) through the

Directorate for Welfare and Development (DWD) is mandated to provide services
that promote the welfare of Persons Deprived of Liberty (PDL). One of these
services is the provision of adequate, clean and nutritious meals to PDL. This has
been a continuing challenge for all wardens nationwide given the limited budget
of seventy pesos (P70.00) per PDL per day covering three (3) meals, hence, to
determine the different menus that can be prepared using the given budget that
can provide the Recommended Dietary Allowance (RDA) per day of a healthy
PDL, the “Food Preparation” contest shall be included in the list of activities to be
conducted by all regions during their respective regional anniversary
celebrations. The immediate goal of this program is to help food service
managers and food service workers provide balanced, nutritionally adequate
meals per day, produced and served under safe and sanitary conditions within
the establish for PDL budget.

II. OBJECTIVES

1. To come up with a list of recipes that are nutritionally adequate for PDL’s
consumption given the limited budget;

2. To design a handbook for food service workers in jails using the result of
the contest as reference; and

3. To improve the quality of food served to PDL by harmonizing the system of

food preparation.

III. IMPLEMENTATION PLAN

A. Structure

The Food Preparation Contest shall be conducted by all BJMP

Regional Offices during their 2019 Regional Anniversary Celebration. The
Regional office through the Regional Welfare and Development Division
(RWDD) shall facilitate the conduct of the activity. It shall be the RWDD
who will organize and look for the venue, cooking implements (such as
stove, gas and cooking wares) and other materials needed to be used by
the participants.

B. TARGET PARTICIPANTS

The activity shall be participated by two (2) representatives from

every jail, specifically those deemed knowledgeable in cooking and food
preparation.

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 C. METHODOLOGY

1. The venue shall be decided and organized by the Regional

Welfare and Development Division.
2. All cooking implements shall be provided by the organizing
region. It may be rented from any available livelihood and skills training
center.
3. Participants shall be given an option to bring their own serving
plates for the finished products to allow them to create their own
presentation.
4. Each team shall be given a budget of one thousand four
hundred pesos (P 1,400.00) to buy the needed ingredients to prepare
their selected recipes for consumption of twenty (20) persons. The
participants shall use the given budget to prepare three (3) meals
corresponding to breakfast, lunch and dinner.
5. The organizers shall ensure that all participants are free of any
monetary denominations in their possession except for the amount given
to them before heading to the nearest public market. Contestants shall be
given one (1) hour for marketing activity and they shall be accompanied
by an assigned RWDD personnel.
6. After marketing, the participants shall then proceed to the
designated area for preparation and cooking. No one shall be allowed in
the area except for the contestants and the assigned facilitators.
7. Contestants shall be given two (2) hours to prepare, cook and
present the finished products.
8. All participants shall wear the appropriate cooking attire.
9. Each team shall prepare a written introduction about their
respective recipes, stating the name of the menu and ingredients used. If
possible, they shall also state the calorie content per serving of the meal
they have prepared through their regional nutritionist-dietitian. The write-
up about the recipes shall be written in a short-sized white paper using
Arial font size 14 (see attached sample).
10. Once ready, each presentation shall be provided with their
respective codes. All participants shall be escorted away from their
recipes to avoid identification. The judges shall be called in for the tasting
and judging process.
11. There should be a judge who is a nutritionist-dietitian present in
order to ensure that the Recommended Energy and Nutrient Intake
(RENI) or the level of intake of energy nutrient is considered adequate.
12. The competition shall be limited to First, Second and Third
place winners in each meal category. Prizes for winners shall be
determined by the Regional Office.

13. The criteria shall be as follows:

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 Criteria Percentage
a. Serving Method and Presentation: (Fresh and 20%
colorful, maintaining temperature, stylistic but
practical)
b. Portion Size and Nutritional Balance: 30%
(Balance of carbohydrate, protein and fats
within the recommended caloric requirement of
an average healthy individual (2000 calories).
c. Creativity and Practicality: (Economic 30%
relevance) – is the dish contains variety
showing mixture of foods from the entire range
of food groups (that is, vegetables, fruit, meat,
fish and dairy products. Can it be prepared for a
large group?)
d. Flavor, Taste, Texture and Doneness: Do the 20%
ingredients fit together? Are the temperatures
correct? Is the consistency correct? Is it safe,
but not overcooked?)

14. The regional organizers shall use the attached score sheets for
uniformity purposes.

IV. EXPECTED OUTPUT

All Regions shall submit a compilation of recipes for every meal

(breakfast, lunch, and dinner) with decent pictures and description (Attn:
Directorate for Welfare and Development) after conducting the activity.

V. EXPECTED OUTCOME

After the activity, the Jail Bureau shall be able to design ways of improving
the quality of food preparation for PDL using the given budget for the daily
subsistence of PDL.

FELIXBERTO S JAGORIN, JR
Jail Senior Superintendent
Director, Directorate for Welfare and
Development

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