PLATES AND PALATES

ALL IN PLACE
(Table Setting With Menu Card Preparation)

OBJECTIVE

To showcase mastery of STI students in table setting with menu card

preparation with the application of the basic knowledge and theories learned in
the field.

THE COMPETITION

The competition is a test of artistry, accuracy and strategy in table setting with
menu card preparation.

The competing team will be tasked to set-up a table for two (2) diners with a
four course menu consisting of 2 appetizers (1 hot and 1 cold), 1 entrée or
main course, 1 dessert, and beverage with accompanying wine within a one (1)
hour time limit.

THE COMPETING TEAM

One (1) team representative per school consisting of three (3) members
enrolled in HRS, HRA or HRM program at any year level.

REQUIREMENTS

Competitors shall be responsible to provide their own linens, flatware,

glassware, silverware, wines, etc.

MECHANICS

1. A space measuring 2.5 m x 2.5 m will be provided to each team for their
material set-up.
2. Competitors are requested to wear black pants for men and black skirts
for ladies. All should wear white long-sleeved shirt/blouse (with black
bow tie for men) with plain white service towels.
3. Each team will set up its table on the day of competition for judging and
will display its entry until the end of the competition.
4. Setting up of gazebos, wall or backdrop, ceiling, and carpet are NOT
allowed.

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Table Setting w/ Menu Card Preparation
 5. Table centerpiece should be arranged on-the-spot. Artificial flowers and
leaves are NOT allowed.
6. The table set-up for two (2) persons should be relevant to the theme.
7. The dinnerware, flatware, glassware, hollowware, linen, and table
ornaments/decorations shall be provided and brought in by the
competitors. These should match the theme required for table setting.
8. A menu card containing the four course meal with corresponding wine
should be provided for each table cover. A copy of this must be made
available for the Board of Judges.
9. The set-up of a service/side table and wine bucket in the prescribed
area is allowed.
10. The use of ironing equipment prior to the set-up is allowed.
11. Table set-up time allotment is one (1) hour. Going beyond the time
allotted will mean penalty of one (1) point per minute or a fraction
thereof which will be subtracted from the average score.

JUDGING CRITERIA

METHOD AND PREPARATION

• Mise en Place
Orderly preparation of the materials/equipments being used, 0-10 points
accurate techniques, adherence to competition schedule, and neat and
punctual completion of work.
• Sanitation and Hygiene 0-10 points
Special attention to the sanitary and hygienic handling of
food/beverage/materials, neat and organized working area and working
clothes.
PRESENTATION
• Creativity and Artistry 0-20 points
Produce a clean and impressive output. Show artistic merit. New
ideas in design and technique to advance the art are visible.
• Relevance to the theme 0-20 points
Adherence to the given theme and conformity to the competition
mechanics
• Accuracy of set-up
Prompt execution of the skill resulting to a neat and impressive 0-20 points
output. Adhere to the standard rules and guidelines in table setting
despite time constraints.
MENU KNOWLEDGE 0-20 points
Conform to the standard rules and guidelines in menu
preparation

TOTAL POSSIBLE POINTS 0-100 points

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Table Setting w/ Menu Card Preparation