TABLE OF CONTENTS

GENERAL INFORMATION 3
EXPOSITION THEME 3
DATES & VENUES 4
OPENING HOURS 4
CONTACT INFORMATION 5
RULES & GUIDELINES 6
CERTIFICATE OF PARTICIPATION 7
AWARDS & MEDALS 7
APPEALS 7
REGISTRATION & ADMISSION 8
EQUIPMENT, TOOLS, DISPLAYS, & FOOD ITEMS 9
KITCHEN STATION 11
COOKING GUIDELINES 11
HYGIENE & FOOD SAFETY RULES 12
GENERAL RULES & GUIDELINES 13
CULINARY ARTS 14
GOING GUILTLESS (INTERSCHOOL) 15
FOOD WARS (INTERSCHOOL) 21
ORION’S BELT (SHRIM) 24
RISING STAR (SENIOR HIGH SCHOOL) 30
HOSPITALITY MANAGEMENT 33
QUENCHED (INTERSCHOOL) 34
QUENCHED (SHRIM) 37
SHINE BRIGHT (SHRIM) 40
FORMS 45
STANDARDIZED RECIPE 46
ALL MATERIALS LIST FORM 48
SCHEDULES 49

2
 GENERAL INFORMATION

Worldbex Services International, in cooperation with De La Salle-College of Saint

Benilde (DLS-CSB), School of Hotel, Restaurant, and Institution Management
(SHRIM), is organizing the 17th Manila Foods and Beverages Expo (MAFBEX) and the
65th Young Hoteliers’ Exposition (YHE) wherein students develop and showcase their
talents and skills in various competitions related to the Food and Beverage Industry.

YHE held in conjunction with MAFBEX is a yearly exposition, with different themes,
that serve as the creative handle for competitions. This year’s theme is “YHE TAKES
OFF: TRAVELLING THE STARS”.

EXPOSITION THEME

YHE TAKES OFF

Travelling the Stars

“Join us as we rise up from the ground

and soar to new heights that are yet to
be discovered. Let us step into the
unknown and go far into unfamiliar
territories, venturing into different places
and traveling the stars.”

3
 DATES & VENUES
Activity Dates Venue

Registration May 2, 2023 Online/Email

Initial Briefing May 25, 2023 Online

Final Briefing and

Submission of
June 8, 2023 Online
Concept Papers and
Recipes

Competition June 14 - 18, 2023

World Trade Center,
Awarding Ceremony June 18, 2023 Activity Center

OPENING HOURS
Guests 10:00 am - 8:00 pm
June 14 - 18, 2023
Participants 9:00 am - 8:00 pm

4
 CONTACT INFORMATION
Young Hoteliers’ Exposition
De La Salle-College of Saint Benilde
Address: 9th Floor, YHE Office, Angelo King International Center,
Arellano cor. Estrada St., Malate, Manila

Faith Almario
+63 916 635 3599
Student Chairlady

Ana Paguio
Contact Persons: +63 995 200 9828
Student Chairlady

Chris Lee
+63 917 502 7540
Faculty Chairman

5
 ● Certificate of
Participation
● Awards & Medals
● Appeals
● Registration &
Admission
RULES & ● Equipment, Tools,
Displays & Food Items
GUIDELINES ● Kitchen Station
● Cooking Guidelines
● Hygiene & Food Safety
Rules
● General Rules &
Guidelines

6
 CERTIFICATE OF PARTICIPATION

All participants and coaches of MAFBEX-YHE competitions will be given a

certificate of participation. It will be given at the end of each competition.

Unclaimed certificates can be requested from the Secretariat Booth near

the loading bay.

AWARDS & MEDALS

All winning participants will be given a certificate of recognition and medals

corresponding to their rank in the competition.

The champion will be given a trophy.

All competition results will be announced during the Grand Awarding and
Closing Ceremony (see Schedule of Events). The top one (1) or three (3)
competitors will be contacted by the Awards and Audit Committee to
attend the awarding ceremony.

All winners are requested to wear their school uniform and bring their
school coat of arms or flag.

Unclaimed certificates and medals can be requested from our head office
after the exposition.

APPEALS

All competition results will be posted on a board at the Awards and Audit
Room after the Awarding Ceremony. Any further inquiry about the results
can be addressed to the Secretariat Committee.

The judges’ decision is FINAL & IRREVOCABLE.

7
 REGISTRATION & ADMISSION
Registration and admission starts at 9:00 am

1. List of all Materials Form (three (3) copies)

● Ingress and Egress form will be given at the
loading bay
2. School Identification Card
● Participants, coaches, and assistants
3. Issued Admission Tickets
Requirements
● One (1) ticket per participant, coach, and
assistant
4. Standardized Recipe and Concept Paper (three (3)
copies)
● Use only the YHE Standardized Recipe
Format if required

World Trade Center, East Wing A, Loading Bay

Location
Secretariat Booth

● Participants must arrive at the competition venue

ninety (90) minutes before the scheduled time. Late
arrival (fifteen (15) minutes and over) may lead to
disqualification
● Issued MAFBEX-YHE badges or ID are NON-
Guidelines
TRANSFERRABLE
● Immediately report lost badges or ID to the
Secretariat booth. Lost badges or ID can be
replaced depending on availability
● Only registered participants, assistants, and
coaches will be accommodated

8
 EQUIPMENT, TOOLS, DISPLAYS, & FOOD ITEMS

1. List of all Materials Form (three (3) copies)

● Ingress and Egress Form will be given at the
Ingress & Egress of loading bay
brought items: 2. All school brought items should be reloaded in the
designated loading bay. Please refer to the map
given

World Trade Center, Loading Bay

Location
Secretariat Booth

● All equipment, tools, and food items to be brought

into the exposition area must be properly labeled
with property codes of the participating school
● Please be advised to pack all items accordingly in
labeled crates, containers, or trolley.
● Assign one (1) representative to sign in the said
forms
● The distribution of the forms shall be as follows:
○ One (1) for the World Trade Center security
○ One (1) for the organizers
○ One (1) for the participants
● Participants and their assistants are strictly not
allowed to leave belongings in the exhibition
Guidelines
booths or use the area for lounging during set-up
and competition
● Unless otherwise stated in the competition, cooking
utensils, plates, chinaware, ingredients, and
electrical or mechanical tools should be provided
by the participants
● If needed, participants should provide their own
adapter, transformers, and electrical extensions for
the tools and equipment
● All displays must be removed by the participants at
the suggested date and time
● The organizer will not be responsible for any loss or
breakage of the participants’ food items, utensils,
equipment, plates, and chinaware

9
 ● All items should be unloaded at the loading bay of
World Trade Center, East Wing A. Located at the
East Side Parking
● This area is strictly for loading and unloading of
equipment, tools, displays, and food items
● Please refer to the map for the location of the
loading bay

Loading and
Unloading

10
 KITCHEN STATION

All participants will have the same kitchen. Each will be provided with the
following:
● Adequate work table
● Four (4) burner industrial range stove with conventional oven
● Sink with table tap water
● Access to chiller and freezer
● Power supply: two (2) to four (4) outlets per station
● Garbage receptacles
● Brooms, mops, paper towels, plastic wraps, foil, bleach, and soap

COOKING GUIDELINES

● Ingredients for the recipe can be pre-scaled and measured, however, no

pre-mixing is allowed
● No advance preparation or cooking is allowed
● Cleaned and peeled mirepoix ingredients are acceptable. Chopped
herbs, shallots, and garlic are also acceptable
● Vegetables can be peeled and may be cleaned and washed, but cannot
be cut or shaped in any form. Also, beans may be pre-soaked
● No pre-made soups and/or sauces are allowed. However, basic stocks
may be brought in. No clarified consommés are allowed
● The following ready-made dough may be bought in:
○ Puff and Filo Pastry dough
● All combination of ingredients must be completed during the
participants’ allotted competition time
● Participants can bring proteins pre-marinated, but will be required to
demonstrate fabrication of protein and making of marinade during
allotted time frame
● Participants can only bring in whole and raw materials in the amounts
stated in their recipe. However, judges may allow variances in amounts for
products that require further preparation (whole fish, meats, etc.)
● Unless otherwise stated in the competition, participants must bring their
food, tools, cookware, and chinaware
*Respective event/competition mechanics supersedes all above mentioned
guidelines

11
 HYGIENE & FOOD SAFETY RULES

1. For cooking competitions, all participants should compete wearing the

following:
● Chef’s Jacket - all must wear a clean and pressed chef’s jacket.
White is the preferred color
● Chef’s Hat/ Hairnet - normal chef’s hat is required; cap style will not
be allowed or based on the school uniform provided
● Apron - apron length can be determined by the team
● Trousers - black trousers are preferred but color can be determined
by the team based on the school uniform provided
● Non-slip safety style shoes
2. For service or presentation competition, all participants should enter the
competition wearing the preferred or required attire for the competition.
Be guided using the competition mechanics
3. No visible jewelry is to be worn in the kitchen station except for a
wedding band
4. Trash bins or containers should be at a safe distance from the food
preparation area
5. All participants should be clean with good personal hygiene
6. No eating, drinking, and chewing gum in the competition area
7. Basic principles of Hazard Analysis Critical Control Points (HACCP)
adopted for restaurants, must be adhered to
8. Food items should be stored correctly between -18°C to +4°C
9. Tasting food must be carried out with single use disposable utensil or
utensils that are washed after each use
10. Food handlers must wash their hands before the start of the competition
and when they change tasks
11. Food items in transport and in storage must be covered with clear plastic
or lid
12. Double dipping into sauces or food items with the same spoon is not
acceptable
13. Cutting boards should be cleaned and have the appropriate color used
for each task:
● Green - for vegetables
● Red - for meats
● Blue - for fish
● Brown - for cooked meats
● White - acceptable as a neutral color for all tasks
Cutting boards should not be made of wood.
14. Preferably, paper towels are to be used for wiping hands and bench
15. Work areas should be clear of unnecessary items
16. Keep the working station clean and organized at all times

12
 GENERAL RULES & GUIDELINES

1. Every exhibit must be the bona fide work of the individual or team
competitors and must not have been entered in other competitions
2. Submission of the completed Registration Form shall constitute an
agreement to abide by all the Rules and Regulations of MAFBEX 2019 as
stated herein
3. Please make sure that all personal information and contact details are
updated and relayed to the Secretariat Committee
4. Participants must arrive at the competition venue ninety minutes (90)
minutes before the scheduled time. Late arrival (fifteen (15) minutes and
over) may lead to disqualification
5. Participants and their assistants are strictly not allowed to leave their
belongings at competition areas and booths
6. Dress code are as follows (see Competition Mechanics for details):
● Complete chef’s attire for culinary competitions
● Prescribed attire for other competitions
● Black shirt and pants for assistants
● School logo should not be visible to the judges during the
competition. It may be placed on the attire once the judging is
completed

7. If recipe is required, use only the official YHE Recipe Format. Fill out the
forms professionally. Points may be deducted for unprofessionally filled
and incomplete forms
8. Removal of display exhibits will not be allowed unless instructed.
Participants should be present to collect their exhibits
9. The organizer reserves the right to remove any display exhibits if relapse
beyond acceptable standards has occurred
10. The organizer will not be responsible for any loss or breakage of
participants’ food items, utensils, equipment, plate, or chinaware
11. Participants violating any of the Rules and Regulations of the event may
be disqualified
12. Unless otherwise stated in the competition, cooking utensils, plates,
chinaware, ingredients, and electrical or mechanical tools should be
provided by the participants
13. YHE as an organizer reserves the right to retract, modify, or add on any
above rules and regulations and their interpretation of these are final.
Also, they reserve the right to limit the number of participants, modify
rules, cancel any competition, or cancel/postpone the whole competition
should it be deemed necessary
14. Participants in doubt of the interpretation of the criteria are advised to
discuss their concern to the organizers

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 ● Going Guiltless: Sweet
and Cheesy Cake Baking
and Decorating
CULINARY Competition
● Food Wars: Battle of the
ARTS Universities
● Orion's Belt: 3-in-1 Relay
Competition
● Rising Star: Junior Chef
Competition

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 GOING GUILTLESS: SWEET AND CHEESY CAKE BAKING AND
DECORATING COMPETITION (INTERSCHOOL)
Category

Team Competition: Each team must consist of two (2) participants

● Maximum of eight (8) teams

● One (1) team per participating school only
● Enrolled in the course Bachelor of Science in Hotel and Restaurant Management
or its equivalent
● Must provide a copy of school ID and proof of enrollment

Rules and Guidelines

To prepare and display within forty-five (45) minutes

● One (1) whole cheesecake with participant’s choice of garnish

● One (1) upside down pineapple cake with participant’s choice of garnish
○ Maximum size of nine inches (9”) in diameter
● Reflecting the YHE theme, “Travelling the Stars”
● Using Peotraco Sugarlyte, to reduce calorie and sugar content to a minimum of
twenty-five percent (25%)

Judging and Criteria

Presentation and General Impression 0 – 20 points

Depending on the material used, the finished items must
present a good impression based on aesthetic principles
Composition and Creativity 0 – 20 points
The main item and garnishes should all complement each
other. Technical skill is important. Additional points will be
earned by maximizing the use of provided Peotraco products
Taste 0 – 50 points
The typical flavor of the main ingredient should be prevalent
Without the usage of too many additional flavors
Mise en Place and Hygiene Standards 0 – 10 points
Proper preparation and sequence in execution. Work station
Should be kept neat and tidy

Total Possible Points 100 points

Important Notes

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● The base recipes and nutritional content of these two (2) recipes (using refined
sugar) are attached below. The teams need to produce these same items while
showing a minimum of twenty-five percent (25%)% reduction in calorie and
sugar content due to the use of Peotraco Sugarlyte. Changes can be made to
the base recipes with the goal of reducing calorie count
● Organizers will provide sample computations as a basis for the participants to
generate their recipes' nutrition facts
● Participants should provide a soft copy of the formulated recipe (in metric units)
using the YHE standardized recipe format that should be passed on the
specified date of the organizers. All recipes should have the team name.
● The nutritional content of the base recipes will be provided by the organizers.
Please follow this format when presenting the nutritional content of your
updated formulated recipes
● Entries must incorporate sponsored products if there are any. Credit will be
given to teams who utilize all of the Peotraco and San Miguel products
provided. All other ingredients will be provided by the participants
● All cakes are to be made prior to the event, at a pre-determined schedule, at
DLS-CSB's baking room. The oven to be used is a Salva three (3) deck oven.
Equipment and utensils will be provided. A list of tools and equipment available
will be sent to participants prior to baking day.
● Icing and garnitures have to be made from scratch on-site. Ingredients can be
brought in measured/scaled but none of which should be mixed prior to the
competition
● All garnitures must be edible. The nutritional content of all garnishes should be
included in the computation of total nutritional information
● The teams are required to be at the competition venue ninety (90) minutes
before the actual start of the event for the registration proper. Failure to attend
the registration will mean disqualification of the team
● Participants should wear their complete chef’s uniform.
● One (1) assistant is allowed per team. The assistant should wear black shirt and
black pants
● Participants will bring their own plates, flatware, cooking tools and equipment
(including extension cords, adaptors, and transformers)
● Competitors must leave the workstation in a neat and tidy condition
● Competitors are required to attend the final briefing where one (1) member will
pick out the group number which will determine their designated area in the
kitchen
● Participants should check equipment before the competition, complaints about
the equipment after the competition will not be accepted unless in emergency
conditions
● Organizers shall provide a table per group for set-up and display
● YHE as an organizer will not be responsible for any loss or breakage of
participants’ utensils, equipment, plates, or chinaware
● YHE reserves the right to reject entry, which does not comply with the rules or
with any specific requirement
● YHE reserves the right to rescind, modify or add on any above rules and
regulation and their interpretation of these are final. They also reserve the right

16
 to limit the number of participants, modify rules, cancel any competition, or
cancel/postpone the whole competition should it be deemed necessary
● The judges’ decision is final and irrevocable

Sugarlyte Nutritional Facts

Base Recipe: Cheesecake

INGREDIENTS SPECIFICATION QTY UNIT

Cream Cheese Room Temp 450 g
Sugar, Refined 285 g
Eggs, Whole 200 g
Cream, Whipping 100 g
Vanilla Extract 5 g
Cornstarch 285 g

Mise En Place:
Preheat oven @150C
Parchment Paper bottom of spring-form pan
Wrap the springform pan with aluminum foil. Wrap it half way through.

Shallow pan that can fit the spring form pan

Towel to secure the springform pan

Hot water for bain marie

Procedure:
1. Combine graham sugar for crust and melted butter. Mix well together and place it
on the pan. Make sure the bottom is flat and bake for 12 mins.
17
2. Using a mixer with paddle attachment, cream the cream cheese and sugar.
3. Once creamed, add the eggs one at a time. Scrape the sides.
4. Add the cornstarch and vanilla extract.
5. Slowly add the cream.
6. Pour the mixture over the baked crust. Spread the mixture evenly.
7. Place the cheesecake pan on a shallow tray with towels and place it in the oven.
8. Before closing the oven doors, pour hot water over the shallow pan.
9. Bake for 45 mins - 1 hour @ 150C
10. Refrigerate for 30 mins before topping with canned blueberries.

Base Recipe: Pineapple Upside Down Cake

INGREDIENTS SPECIFICATION QTY UNIT

Yellow Cake:
Butter, Unsalted 360 g
Sugar, Refined 390 g
Salt ⅔ tsp. 4 g
Eggs, Whole 275 g
Flour, Cake 450 g
Baking Powder 18 g
Milk, Fresh 275 g
Vanilla 8 ml
Lemon Juice Extra from Citrus Pound Cake 4 g

Pan Spread (1 pan recipe):

Sugar, Brown 112 g
Sugar, Refined 45 g
Honey/Corn Syrup 30 g

Fruit Decorations:
Pineapple, Canned, (big) 1 can
Rings
Cherry, Marachino (bottle) 1 bottle
Peach, Canned, Syrup Strain syrup 1 can

Mise En Place:
Preheat oven @180C
Grease line the sides of springform pan
Butter the bottom of the pan
Procedure:
Yellow Cake (Creaming Method)
1. Cream the butter, sugar and salt together for about 10 minutes using the flat
beater attachment of a stand mixer. If melted chocolate is used, add it during
creaming.

18
2. Add the eggs a little at a time. After each addition, beat until eggs are absorbed
before adding more. Scrape down.
3. Add the sifted dry ingredients, alternating with the liquids.

Pan Spread and Assembly:

1. Cream together brown sugar, refined sugar, corn syrup or honey. Add water to thin
out.
2. Spread the Pan Spread and arrange the fruits on top.
3. Pour cake batter on top of the pan spread and fruits.
4. Bake at 180C
5. Immediately after baking, turn out the pan.

Nutritional Content:

19
20
 FOOD WARS: BATTLE OF UNIVERSITIES
(INTERSCHOOL)
Category

Team Competition: Each team must consist of five (5) participants

● Maximum of eight (8) teams

● Three (3) participants for the kitchen (BOH) and two (2) participants for set-up
(FOH)
● One (1) team per participating school only
● Currently enrolled in the course Bachelor of Science in Hotel and Restaurant
Management or its equivalent
● Must provide a copy of school ID and proof of enrollment

Rules and Guidelines

Teams must design, set-up, and prepare within one (1) hour and thirty (30) minutes:

● A table / booth according to the theme of 65th YHE “YHE Takes Off: Travelling
the Stars” and 17th MAFBEX “Fully Loaded Flavors”
● One (1) savory and one (1) hot sweet dish:
o The savory dish may be a salad, appetizer, sandwich, or entree.
o The hot sweet dish is entirely based upon the participant’s creativity.
o At least two (2) of the sponsored products must be used
● Five (5) full portions of each dish: four (4) portions will be for the judges and one
(1) portion to be displayed at the styled table / booth.
● Thirty (30) sampler portions to be served to the audience, by the FOH.

Judging and Criteria

Application of the Sponsored Products and Food Cost 0 – 20 points

Creativity and proper use of the chosen products
in the preparation of the dish
Handling and Hygiene 0 – 10 points
Handling and arrangement of all materials and tools,
wastage and economical factors, safety and hygiene,
utilization of resources
Correct Preparation 0 – 20 points
Systematic preparations, appropriate work, cooking
methods, and culinary techniques. Adherence to the
recipes submitted
Serving Method, Practical Presentation and Portions 0 – 15 points
Choices of garnishes and ingredients to achieve balance
in presentation and taste; proper portion size
Sensory Evaluation 0 – 25 points
Appropriate temperature of ingredients as defined,
21
 proper seasoning and taste, overall taste impression of
dishes, distinct and well-defined flavors
Table or Booth Set-up 0 – 10 points

Total Possible Points 100 points

Important Notes

● Specified list of must-use sponsored products will be discussed during the

briefing. The organizer may issue featured ingredients to each group.
● Participants should submit a concept paper of the dishes and booth design two
(2) weeks prior to the competition.
● Participants should send a soft copy of the standardized recipes with food cost
computations, using the YHE standardized recipe format, and should be
submitted at least two (2) weeks prior to the competition. All measurements
should be in the metric system. All forms should have the team name. Recipe
yield should be one (1) portion.
● Entry Selling Price of one hundred (Php100.00) to two hundred fifty (Php250.00)
pesos range at thirty to thirty-five percent (30-35%) food cost. All dishes must
have their individual Entry Selling Price.
○ Price reference of ingredients used must be included in the food cost
computations.
● BOH participants should wear their complete chef’s attire, FOH participants
may wear a costume that ties to their concept or any attire that ensures safe
handling of food.
● Participants shall provide all the ingredients they will be needing for their dishes
and beverage.
● Organizers shall provide a limited amount of common pantry items and other
ingredients that can be utilized by the participants.
● Entries must incorporate sponsored products if there are any. The sponsor
could provide each team’s chosen products.
● Participants will bring their own plates, flatware, cooking tools and equipment
(including extension cords, adaptors, and transformers)
● Prior to the competition, the following preparations are allowed:
o Trimmed, peeled, fabricated, brined or marinated raw food items
● All raw food items brought in should NOT be cooked prior to the competition.
● Basic stocks can be prepared prior to the competition; sauces must be done
and finished during the competition.
● Dried ingredients can be presoaked and cut but not cooked.
● All garnitures must be edible.
● Two (2) members of the team will be responsible for the set-up and will not be
allowed to assist the kitchen team. They will also be responsible to explain the
dishes to the judges.
● Printed name and description of the entries should be presented on the table or
booth set-up.
● Competitors must leave the workstation in a neat and tidy condition.

22
● Competitors are required to attend the final briefing where one (1) member will
pick out the group number which will determine their designated area in the
kitchen.
● Participants should check equipment before the competition, complaints about
the equipment after the competition will not be accepted unless in emergency
conditions.
● Participants are required to be at the venue ninety (90) minutes before the
actual competition time. Absolutely no excuses will be accepted for tardiness
where the penalty is disqualification.
● YHE as an organizer will not be responsible for any loss or breakage of
participants’ utensils, equipment, plates, or chinaware.
● YHE reserves the right to reject entry, which does not comply with the rules or
with any specific requirement.
● YHE reserves the right to rescind, modify or add on any above rules and
regulation and their interpretation of these are final. They also reserve the right
to limit the number of participants, modify rules, cancel any competition, or
cancel/postpone the whole competition should it be deemed necessary.
● The judges’ decision is final and irrevocable.

23
 ORION’S BELT: 3-IN-1 RELAY COMPETITION (SHRIM)
Category

Team Competition: Each team must consist of six (6) participants

● Minimum of three (3) teams, maximum of six (6) teams.

● Three (3) Culinary Arts students, two (2) Hospitality Management and/or
International Hospitality Management students and one (1) Travel and Tourism
Management student.
● Enrolled in the De La Salle-College of Saint Benilde taking up Bachelor of
Science in Hotel, Restaurant, and Institution Management Major in Culinary Arts
and Hospitality Management, and Bachelor of Science in Tourism Management.
● Culinary Arts students should be finished or currently taking Principles of Food
Production and Menu Planning Laboratory (PRIMLAB).
● Hospitality Management students should be finished or currently taking Food &
Beverage Service Systems Laboratory (FBTECH2) and Bar Management
Laboratory (BARMAN2).
● Travel and Tourism Management student should be finished or taking Philippine
Tourism (TOURPHL).
● Must provide a copy of school ID and Student Enrollment Form (SER).

Rules and Guidelines

Culinary Arts: To prepare and present within eighty (80) minutes

● If there are only three (3) teams:

o Teams can choose which region they would like to represent on a
first-come, first-serve basis.
o Two (2) modernized Filipino Regional dishes served at the end of the
given eighty (80) minutes.
● If there are four to six (4-6) teams:
o Teams can choose which region they would like to represent on a
first-come, first-serve basis.
o One (1) modernized Filipino Regional Dish served at the end of the given
eighty (80) minutes.
● Four (4) plates to be presented:
o Three (3) for judging and one (1) for display

Hospitality Management: Simultaneously, prepare a table set-up and original regional

cocktail drink within eighty (80) minutes. First, sixty (60) minutes for table set-up, and
twenty (20) minutes for cocktail making.*

*Cocktail Making is only applicable if there are 3-4 groups. If there are 5-6 groups, no regional cocktail
drink will be required.

● The set-up should reflect the Philippine region chose by the group

24
 ○ One (1) table set-up for two (2)
○ Using the provided one (1) square table with two (2) tiffany chairs.
○ Prepare and design two (2) printed menus to be placed on the table.
● Concoct an original cocktail that reflects their assigned region and that pairs well
with the main course.
○ Four (4) full portions of beverages, three (3) full portions for tasting, and
one (1) portion for display.
● After sixty (60) minutes, one of the HM participants must start preparing their
cocktails. The other participant can continue setting up their table until the time
ends.

Travel and Tourism Management: To present and market the assigned Philippine region
through the food, beverage, and set-up.

● Each team will have five (5) minutes to market the assigned Philippine region
styled dishes, beverage, and set-up.
● Create a Menu Card for the Judges to have an overview of the dishes,
beverages, brief background, and other information of the chosen Philippine
region.
● Explain the table set-up and how it reflects the elements of the team’s Philippine
region.
● Explain the food and beverage per course and how the techniques and flavors
reflect the regional cuisine of their Philippine region.

Judging and Criteria

Culinary Arts Category

Handling and Hygiene 0 – 10 points

Handling and arrangement of all materials and tools,
wastage and economical factors, safety and hygiene,
utilization of resources
Correct Preparation 0 – 15 points
Appropriate work, cooking methods, and culinary
techniques

Overall Presentation Evaluation 0 – 35 points

Appropriate temperature of ingredients as defined,
proper seasoning and taste, overall taste impression of
dishes, distinct and well-defined flavors. Has shown
Creativity, originality and accurate portion size

Total Possible Points 50 points

Hospitality Management Category

Uniform/Grooming 0 – 5 points
Proper attire/uniform
25
Mise-en-place/Sanitation/Hygiene 0 – 10 points
Proper handling of equipment, sanitation, hygiene,
Overall accuracy of flatware, chinaware, glassware,
and other appropriate equipment

Creativity, originality of theme and design 0 – 15 points

Practicality and availability of items used, originality and
artistry, and adherence to the theme.

Total Possible Points 30 points

Tourism Management Category

Delivery and Style 0 – 10 points

Proper poise and grooming. Confident in speaking
and presentation skills

Accuracy of Information 0 – 10 points

Total Possible Points 20 points

Overall Total Amount of Points 100 points

Important Notes

● Participants should wear their proper uniforms:

o Culinary Arts
▪ Chef’s Jacket and Pants
▪ White Undershirt
▪ Black Socks & Clogs/White Socks & Clogs
▪ Apron & White Towel
▪ Neckerchief
▪ Hairnet/Toque and Facemask
o Hospitality Management
▪ White Long Sleeve Polo with Black Bowtie
▪ Black Trousers for Men & Black Skirts for Women
▪ Plain Black Leather Shoes with Black Dress Socks for Men & Plain
Black Shoes with 1-2 inch heels along with Skin Tone Stockings for
Women
▪ Black Hair Accessories
▪ White or Skin Tone Undershirts
▪ Facemask and Nameplate
▪ Vest (during the beverage making process)
o Tourism Management
▪ Attire reflecting your assigned region.
● In the event that the costume reveals too much skin, the
participants are encouraged to wear skin tone leotards.
26
● Participants should provide a soft copy of the standardized recipe (in metric
units, good for one (1) portion) of food and beverage using the YHE
standardized recipe format, three (3) days or earlier, prior to the competition. All
recipes should have the team name.
● Participants shall provide all the ingredients they will be needing for their dishes
and beverage.
● Organizers shall only provide a limited amount of common pantry items and
other ingredients that can be utilized by the participants.
● Entries must incorporate sponsored products if there are any.
● Participants should provide a list of expenses for the materials and ingredients
bought for the competition. The maximum amount participants can spend shall
be announced during the briefing of the participants.
● Participants can borrow tools and equipment at the Culinary Laboratory Unit
and the Food & Beverages Unit one to two (1-2) weeks prior to the day of the
competition.
○ Reminder: There shall be NO last-minute borrowing of equipment.
● Ingredients can be brought in measured/scaled but none of which should be
mixed prior to the competition.
● All raw food items brought in should not be peeled, cut, or cooked prior to the
competition.
● Basic stocks can be prepared prior to the competition, sauces must be done
and finished during the competition.
● Dried ingredients can be pre-soaked but not cut or cooked.
● All garnishes must be edible.
● Participants will bring their own plates, flatware, cooking tools and equipment
(including extension cords, adaptors, and transformers).
● No stand mixer, electric mixer, and hand mixers allowed.
● Participants shall only be allowed to place their equipment in the area assigned
to them.
● A square table and tiffany chairs will be provided per team for their table set-up.
● Changing of tiffany chair cushions will be allowed but optional.
● Participants shall provide their own flatware, chinaware, glassware, linens and
other basic equipments that can be used for the table set-up other than what is
provided below:
o Dinner Plate
o Salad Plate
o Soup Bowl/soup cup and saucer
o Dessert plate
o Dinner Spoon, Fork, and Knife
o Salad Fork, and Knife
o Soup Spoon
o Dessert Spoon and Fork
o Teaspoon
o Bread and Butter Plate and Knife
o Cup and Saucer
o Water Goblet
o Wine Glasses (Red and/or White wine glass)
27
 o Empty wine bottle
o Napkin
o Salt and pepper shaker
o Coffee pot/tea pot
o Sugar and creamer bowl
o Water pitcher
o Wine basket or wine bucket with stand
o Menu stand
▪ No restrictions on the napkin color
▪ Napkin fold will be made or assembled during the event proper
● Participants can bring other equipment needed and appropriate for their table
set-up but was not stated in the list given by the organizers (salt and pepper
shaker, place card, etc.)
● Placemat does not form part of the set-up.
● A small table decoration (serving as a centerpiece) and/or an individual place
setting decoration is allowed provided it fits the space.
● Ornaments, flowers, and artificial plants/flowers as table decoration with a focal
point (centerpiece) will be allowed but they must only be precut and must be
assembled during the competition proper.
● Use of soil, sand, and liquid is allowed, as long as a protective covering will be
used.
● Use of backdrop and side table as a service station is allowed, provided it fits
the given space.
● Use of ironing equipment is allowed during the contest.
● Participants should provide their own adaptors, transformers, and electrical
extensions for the tools and equipment.
● Two (2) student assistants can help bring in equipment in the competition area
but are not allowed to help during the competition proper.
● Garnishes/decorations must be edible fruits and vegetables pre-cut by the
contestant alone in the preparation room but assembled only during the
competition proper. Flower garnishes are also allowed.
● Participants must use a serving tray to bring his/her ingredients and/or
equipment to the mixing table/bar.
● Competitors must leave the workstation in a neat and tidy condition.
● Competitors are required to attend the final briefing where one (1) member will
pick out the group number which will determine their designated area in the
kitchen.
● Participants should check equipment before the competition, complaints about
the equipment after the competition will not be accepted unless in emergency
conditions.
● Break-up rule: In case of a tie, the participant who will receive the highest
average points in the Culinary Arts Category is the winner. If both participants
tie again in that criteria, the participant who will receive the highest average
points in Hospitality Management Category is the winner. If they tie again in
that criteria, the participant who will receive the highest average points in the
Travel and Tourism category is the winner. Should they tie again (which is highly
unlikely) the tied participants will be proclaimed winners.

28
● Participants are required to be at the venue ninety (90) minutes before the
actual competition time. Absolutely no excuses will be accepted for tardiness
where the penalty is disqualification.
● Pulling out from the competition after the final briefing will ban the participants
from joining any YHE event for one (1) term.
● YHE as an organizer will not be responsible for any loss or breakage of
participants’ utensils, equipment, plates, or chinaware.
● YHE reserves the right to reject entry, which does not comply with the rules or
with any specific requirement.
● YHE reserves the right to rescind, modify or add on any above rules and
regulation and their interpretation of these are final. They also reserve the right
to limit the number of participants, modify rules, cancel any competition, or
cancel/postpone the whole competition should it be deemed necessary.
● The judges’ decision is final and irrevocable.

29
 RISING STAR: JUNIOR CHEF COMPETITION (BENILDE SHS)
Category

Team Competition: Each team must consist of three (3) participants

● Maximum of eight (8) teams

● Enrolled in De La Salle-College of Saint Benilde Senior High School TVL Strand
● Must provide copy of school ID and Student Enrollment Form (SER)

Rules and Guidelines

To prepare and present within ninety (90) minutes

● Two (2) course meal that reflects the 65th YHE Theme: Traveling the Stars and
the MAFBEX Theme: Fully Loaded Flavors
● Using specified main ingredient for each course
● Courses must include: one (1) main course (complete with protein, starch,
vegetable, and sauce) and one (1) dessert
● Two (2) plates to be presented, one (1) for judging and one (1) for display
● Main course served within sixty (60) minutes and dessert served within ninety
(90) minutes

Judging and Criteria

Handling and Hygiene 0 – 15 points

Handling and arrangement of all materials and tools,
wastage and economical factors, safety and hygiene,
utilization of resources

Correct Preparation 0 – 30 points

Appropriate work, cooking methods, and culinary
techniques

Practical Presentation 0 – 20 points

Choices of garnishes and ingredients to achieve balance in
presentation and taste. Creativity, originality and portion
size

Sensory Evaluation 0 – 35 points

Appropriate temperature of ingredients as defined,
proper seasoning and taste, overall taste impression of
dishes, distinct and well-defined flavors

Total Possible Points 100 points

Important Notes
30
● Participants should wear their complete uniform at all times during the duration
of the competition
o White polo shirt
o Black pants
o Black Socks & Clogs / White Socks & Clogs
o Apron & White Towel
o Hairnet/Toque and Facemask
● Organizers shall provide the main ingredient per course and common pantry
items (a list shall be provided). Participants are required to use the main
ingredients provided
● Participants shall provide all other ingredients
● All participants are expected to pass their soft copies using the YHE
standardized recipe format at least two (2) weeks prior to the competition. This
will be submitted through a google drive provided by the organizer. All
measurements should be in metric system, and all forms should have the team
name.
○ Participants may pass their recipes during the event. However, it is
expected that they should provide three (3) hard copies. Failure to
provide their printed copies will result in deduction of points.
● Ingredients can be brought in measured/scaled but none of which should be
mixed prior to the competition
● All raw food items brought in should not be peeled, cut, or cooked prior to the
competition
● Basic stocks can be prepared prior to the competition, sauces must be done
and finished during the competition
● Dried ingredients can be pre soaked but not cut or cooked
● All garnishes must be edible
● Entries must incorporate sponsored products if there are any. The organizers
will provide a list of sponsored products that can be used for their recipes.
● Participants will bring their own plates, flatware, cooking tools and equipment
(including extension cords, adaptors, and transformers)
● No stand mixer, electric mixer and hand mixers allowed
● Competitors must leave the workstation in a neat and tidy condition
● Competitors are required to attend the final briefing where one (1) member will
pick out the group number which will determine their designated area in the
kitchen
● Participants should check equipment before the competition, complaints about
the equipment after the competition will not be accepted unless in emergency
conditions
● Break-up rule: In case of a tie, the participant who will receive the highest
number of points in Sensory Evaluation criteria is the winner. If both participants
tie again in the Sensory Evaluation criteria, the participant who will receive the
highest number of points in Practical Presentation criteria is the winner. If they
tie again in the Practical Presentation criteria, the participant who will receive
the highest number of points in the Correct Preparation criteria is the winner.
Should they tie again (which is highly unlikely) the tied participants will be
proclaimed winners
31
● Participants are required to be at the venue ninety (90) minutes before the
actual competition time. Absolutely no excuses will be accepted for tardiness
where the penalty is disqualification
● Pulling out from the competition after the final briefing will ban the participants
from joining any YHE event for one (1) term
● YHE as an organizer will not be responsible for any loss or breakage of
participants’ utensils, equipment, plates, or chinaware
● YHE reserves the right to reject entry, which does not comply with the rules or
with any specific requirement
● YHE reserves the right to rescind, modify or add on any above rules and
regulation and their interpretation of these are final. They also reserve the right
to limit the number of participants, modify rules, cancel any competition, or
cancel/postpone the whole competition should it be deemed necessary
● The judges’ decision is final and irrevocable.

32
 ● Quenched: Beverage
HOSPITALITY Making Competition
● Shine Bright: Benilde
MANAGEMENT Young Sommelier All Star
Competition

33
 QUENCHED: BEVERAGE MAKING COMPETITION
(INTERSCHOOL)

Category

Individual Competition

● Maximum of four (4) participants, one (1) participant per school.

o Four (4) other participants will come from the De La Salle-College of Saint
Benilde
● Enrolled in the course Bachelor of Science in Hotel and Restaurant Management
or its equivalent
● Must provide a copy of school ID and proof of enrolment
● At least eighteen (18) years of age on the day of the competition (must provide
photocopy of Government issued ID with D.O.B)

Rules and Guidelines

To concoct and present within five (5) minutes

● One (1) cosmic-themed cocktail using sponsored products

● Fully decorated and garnished
● Two (2) portions; one (1) served in a fully furnished glass for display and one (1)
divided into three (3) portions for judging
● Each drink concoction must have its name and storyline inspired by the theme
● Be able to express and present himself/herself articulately and professionally
through exceptional communication skills, product knowledge, or flair.

Judging and Criteria

Creativity and Artistry 40 points

Taste 20 points
Drink originality 10 points
Overall drink presentation 5 points
Name association 5 points

Presentation 35 points
Communication skills / flair/ performance 15 points
Highlighting of Sponsor products 15 points
Compliance with uniform/ props 5 points

34
 Preparation 25 points
Cleanliness of work area 15 points
Completion of work on time 10 points

Total Possible Points 100 points

Important Notes

● Participants are required to submit their concept paper/recipe with a photo of

the beverage. It should be submitted in a softcopy form before or on the
deadline date
● Participants are required to wear their bar uniform with accessories following
the current theme:
o White Long Sleeve Polo with Black Bowtie
o Bar Vest
o Black Trousers for Men & Black Skirts for Women
o Plain Black Leather Shoes with Black Dress Socks for Men & Plain Black
Shoes with one to two (1-2) inch heels along with Skin Tone Stockings for
Women
o All Hair Accessories should be Black
o White or Skin Tone Undershirts
● All entries should be in the long or short drink category:
o All entry drinks must be alcoholic
o Participants must use the sponsored products in their concoctions.
o As much as possible, DO NOT use competitor products in your recipe.
o The number of ingredients that can be used is limited to ten (10)
including the sponsored product, drops, dashes, and sugar/salt
rimmings.
o Each participant will receive 330mL of sponsored products of their choice
● The sequence of the contestants in the competition will be via draw lots during
the competition day.
● Participants should check equipment before the competition, complaints about
missing equipment and tools after the competition will not be given leniency in
the scoring.
● All of the participants are required to prepare their ingredients and garnishes
from scratch. No pre-cut garnishes allowed. They will then be required to
execute their cocktail while the judges score them based on the main three (3)
criteria.
● The time limit for mise en place and execution to be announced.
● At the end of the preparation and execution, the judges will approach the first
contestant to ask questions about their beverage
● Participants shall use standard measurement to determine the volume of the
ingredients. All beverages in the recipe are expressed in milliliters (mL). These
include drops and dashes as the case may be (1 ounce = 30 mL)
● Participants shall provide and use standard glassware for his or her serving
presentation. This must match the glassware in the recipe submitted.
35
● The cocktail drink may be shaken, stirred, or blended (electric blender).
● Participants can perform any flaring act/performance.
● The use of flames is NOT allowed. Obscene acts or signs including derogatory,
racial, religious, or political whether by text, article, prints, and performance will
warrant a disqualification.
● Competitors must leave the workstation in a neat and tidy condition
● Competitors are required to attend the final briefing as a confirmation of their
participation in the competition. Not attending the final briefing will
automatically result in disqualification.
● Break-up rule: In case of tie, the participant who will receive the highest number
of points in Creativity and Artistry criteria is the winner. If both participants tie
again in the Creativity and Artistry criteria, the participant who will receive the
highest number of points in Presentation criteria is the winner. If they tie again
in the Presentation criteria, the participant who will receive the highest number
of points in the Preparation criteria is the winner. Should they tie again (which is
highly unlikely) the tied participants will be proclaimed winners
● Participants are required to be at the venue ninety (90) minutes before the
actual competition time. Absolutely no excuses will be accepted for tardiness
where the penalty is disqualification
● Pulling out from the competition after the final briefing will ban the participants
from joining any YHE event for one (1) term
● YHE as an organizer will not be responsible for any loss or breakage of
participants’ utensils, equipment, plates, or chinaware
● YHE reserves the right to reject entry, which does not comply with the rules or
with any specific requirement
● YHE reserves the right to rescind, modify or add on any above rules and
regulation and their interpretation of these are final. They also reserve the right
to limit the number of participants, modify rules, cancel any competition, or
cancel/postpone the whole competition should it be deemed necessary
● The judges’ decision is final and irrevocable.

36
 QUENCHED: BEVERAGE MAKING COMPETITION (SHRIM)

Category

Individual Competition

● Maximum of four (4) participants

o Four (4) other participants will come from other schools
● Enrolled in the De La Salle-College of Saint Benilde taking up Bachelor of
Science in Hotel, Restaurant, and Institution Management, Major in Hospitality
Management or Bachelor of Science in International Hospitality Management
● Finished or currently taking Bar Management Laboratory
(BARMGM2/BARMAN2)
● Must provide copy of school ID and Student Enrollment Form (SER)
● At least eighteen (18) years of age on the day of the competition

Rules and Guidelines

To concoct and present within five (5) minutes

● One (1) cosmic-themed cocktail using sponsored products

● Fully decorated and garnished
● Two (2) portions, one (1) served in a fully furnished glass for display and one (1)
divided into three (3) portions for judging
● Each drink concoction must have its name and storyline inspired by the theme
● Be able to express and present himself/herself articulately and professionally
through exceptional communication skills, product knowledge, or flair.

Judging and Criteria

Creativity and Artistry 40 points

Taste 20 points
Drink originality 10 points
Overall drink presentation 5 points
Name association 5 points

Presentation 35 points
Communication skills / flair/ performance 15 points
Highlighting of Sponsor products 15 points
Compliance with uniform/ props 5 points

Preparation 25 points
Cleanliness of work area 15 points
37
 Completion of work on time 10 points

Total Possible Points 100 points

Important Notes

● Participants are required to submit their concept paper/recipe with a photo of

the beverage. It should be submitted in a softcopy form before or on the
deadline date
● Participants are required to wear their bar uniform with accessories following
the current theme:
o White Long Sleeve Polo with Black Bowtie
o Bar Vest
o Black Trousers for Men & Black Skirts for Women
o Plain Black Leather Shoes with Black Dress Socks for Men & Plain Black
Shoes with one to two (1-2) inch heels along with Skin Tone Stockings for
Women
o All Hair Accessories should be Black
o White or Skin Tone Undershirts
● All entries should be in the long or short drink category:
o All entry drinks must be alcoholic
o Participants must use the sponsored products in their concoctions.
o As much as possible, DO NOT use competitor products in your recipe.
o The number of ingredients that can be used is limited to ten (10)
including the sponsored product, drops, dashes, and sugar/ salt
rimmings.
o Each participant will receive 330mL of sponsored products of their choice
● The sequence of the contestants in the competition will be via draw lots during
the competition day.
● Participants should check equipment before the competition, complaints about
missing equipment and tools after the competition will not be given leniency in
the scoring.
● All of the participants are required to prepare their ingredients and garnishes
from scratch. No pre-cut garnishes allowed. They will then be required to
execute their cocktail while the judges score them based on the main three (3)
criteria.
● The time limit for mise en place and execution to be announced.
● At the end of the preparation and execution, the judges will approach the first
contestant to ask questions about their beverage
● Participants shall use standard measurement to determine the volume of the
ingredients. All beverages in the recipe are expressed in milliliters (mL). These
include drops and dashes as the case may be (1 ounce = 30 mL)
● Participants shall provide and use standard glassware for his or her serving
presentation. This must match the glassware in the recipe submitted.
● The cocktail drink may be shaken, stirred, or blended (electric blender).
● Participants can perform any flaring act/performance.

38
● The use of flames is NOT allowed. Obscene acts or signs including derogatory,
racial, religious, or political whether by text, article, prints, and performance will
warrant a disqualification.
● Competitors must leave the workstation in a neat and tidy condition
● Competitors are required to attend the final briefing as a confirmation of their
participation in the competition. Not attending the final briefing will
automatically result in disqualification.
● Break-up rule: In case of tie, the participant who will receive the highest number
of points in Creativity and Artistry criteria is the winner. If both participants tie
again in the Creativity and Artistry criteria, the participant who will receive the
highest number of points in Presentation criteria is the winner. If they tie again
in the Presentation criteria, the participant who will receive the highest number
of points in the Preparation criteria is the winner. Should they tie again (which is
highly unlikely) the tied participants will be proclaimed winners
● Participants are required to be at the venue ninety (90) minutes before the
actual competition time. Absolutely no excuses will be accepted for tardiness
where the penalty is disqualification
● Pulling out from the competition after the final briefing will ban the participants
from joining any YHE event for one (1) term
● YHE as an organizer will not be responsible for any loss or breakage of
participants’ utensils, equipment, plates, or chinaware
● YHE reserves the right to reject entry, which does not comply with the rules or
with any specific requirement
● YHE reserves the right to rescind, modify or add on any above rules and
regulation and their interpretation of these are final. They also reserve the right
to limit the number of participants, modify rules, cancel any competition, or
cancel/postpone the whole competition should it be deemed necessary
● The judges’ decision is final and irrevocable.

39
 SHINE BRIGHT: BENILDE YOUNG SOMMELIER
ALL STAR COMPETITION (SHRIM)
Category

Individual Competition

● Maximum of six (6) participants

● Enrolled in the De La Salle-College of Saint Benilde taking up Bachelor of
Science in International Hospitality Management
● Finished taking the course Wine Appreciation (WINEAPP)
● Must provide copy of school ID and Student Enrollment Form (SER)
● At least eighteen (18) years of age on the day of the competition

Rules and Guidelines

The competition consists of a written test administered during the final briefing and
then followed by the practical wine service skills and sensory evaluations during the
actual competition. All judging panels are certified wine experts.

Theory Exam

The theory (written) test is one hour. The test consists of a multiple-choice exam.
Questions will test competitors’ knowledge of wine regions, wine grapes, wine
labels, wines styles, vintages, wineries, wine companies, wine laws, and key people
in the world of wine, and will also address wine growing (viticulture) and
winemaking (vinification), vine diseases, and the history of wine.

Wine Service

Service Skills test is a station-based service performance exam that includes proper
table wine service (presenting the wine, wine opening, and wine pouring)
conducted within a time limit of five (5) minutes. There is also an exercise to
recommend wines for pairing with various meal choices. These tests require full
restaurant service skills, composure, appropriate dress and personal sommelier
equipment. Another three (3) minutes will be allotted to the question and answer
portion from the judges.

Blind Tasting

The Blind Tasting test is a timed (five (5) minute) sensory evaluation of one wine.
Scoring will be done on the deductive tasting method. Scores will be assigned for
assessment by sight, nose, and palate and by initial and final conclusions of each
wine.

Note: The Court of Master Sommeliers’ Deductive Tasting Method is used to improve one’s ability to
taste and accurately describe the characteristics of a wine; form valuable taste references (or markers)

40
that lead to logical conclusions when tasting blind; increase one’s overall wine knowledge by tying
theoretical knowledge to what you taste; and to improve one’s ability to sell wine by developing a
customer friendly lexicon of descriptors.

General

● Participants should wear their complete prescribed attires at all times during the
duration of the competition
○ White Long Sleeve Polo with Black Bowtie
○ Benilde Bar Vest
○ Black Trousers for Men & Black Skirts for Women
○ Plain Black Leather Shoes with Black Dress Socks for Men & Plain Black
Shoes with one to two (1-2) inch heels along with skintone Stockings for
Women
○ All Hair Accessories should be Black
○ White or Skintone Undershirts

Judging and Criteria

Theory Exam

Total Possible Points 20 points

Wine Service

Wine Service Checklist 2 points each

Selected the correct glassware

Glass stemware is placed to the right of each guest. The placement of glassware
should be identical for each guest.
Glass placement starts with the person to the host's left and continues clockwise
to finish with the host.
Underliners for the bottle & Cork (if to be left on the table) are placed to the
right of the host. (or within easy reach).
Present the wine properly from the right-hand side. The Sommelier presents the
bottle to the host – “Label side up” – and repeats verbally the name and vintage
of the wine to re-confirm the order.
Be prepared to answer additional questions on the character & quality of wines,
vintages, & food compatibility
Cut the foil below the second lip to prevent the wine from dripping behind the
foil and contaminating future pours.
The foil is placed in the sommelier's pocket and the top of the cork is wiped with
the clean serviette.
The worm of the corkscrew is inserted into the cork just off-center and is slowly
twisted through the cork stopping just before the bottom of the cork is reached.
The Cork is then gently levered out of the bottle without causing a pop.

41
 Wipe the top of the bottle again with the serviette and present the cork to the
host placing it on the underliner to his/her right.
Hold the bottle in the right hand – label it towards the host and pour a small
amount for the host to taste. (Approximately 3cL) step back and wait for the host
to approve the wine.
After Approval, the sommelier serves the wine moving to the left (clockwise)
around the table serving first the ladies, gentlemen second, and the host last
regardless of gender.
Fill the glass 1/3 to ½ full depending on the size of the glass.
Twist the bottle slightly as you raise the angle of the bottle at the end of each
pour & wipe the bottle neck with the clothing being used for service to prevent
drips to the table.
Place the bottle on an under-liner or coaster or in a bucket or cooler for white
wine. If the wine is at the correct temperature it is also appropriate to leave it on
a coaster or in an insulated cylinder on a plate or coaster. The Sommelier should
ask the host if he may remove the cork at this point.

- End of Service -

Grooming

Excellent 5 points
Immaculate attire, and grooming

Satisfactory 4 points
Functional attire, and neatly groomed

Fair 3 points
Careless in attire, and poor grooming

Poor 1 points
Indifferent to attire and grooming, sloppy, and unkept

Total Possible Points 35 points

Mystery Wine Tasting

42
Blind Tasting Question and Answer Criteria

Wine Knowledge
Excellent 45 points
The student answered all of the judge’s
questions correctly and confidently

Satisfactory 35 points
The student all of the judge's questions correctly,
however, s/he is unsure for some of the answers
or some of the answers are not on point

Fair 25 points
The student had a number of wrong answers
and conned defend his or her own answers confidently
Poor 15 points
The student cannot answer any of the
question show unpreparedness

Total Possible Points 45 points

Overall Total Possible Points 100 points

43
Important Notes

● Organizers shall provide the wine product that will be used as the main
ingredient.
● Participants are required to wear their complete bar uniform which may include
accessories following the current theme
● The sequence of the contestants in the actual competition will be via draw lots
during the final briefing
● The Theory Exam will be during the Final Briefing
● The ten (10) minute Wine Service performance commences upon signal of the
emcees. Answering judges’ questions will be included in the allotted period of
performance
● Deductions of one (1) point per minute if the performance goes beyond allotted
time
● Break-up rule: In case of tie, the participant who will receive the highest number
of points in Blind Tasting is the winner. If both participants tie again in the Blind
Tasting criteria, the contestant who will receive the highest score in the Theory
Exam is the winner. Should they tie again; the participant who will receive the
highest score in the Wine Service criteria will be proclaimed the winner. If they
tie in all three categories (which is highly unlikely), the participants getting the
exact same points will be proclaimed winners
● Participants are required to be at the venue ninety (90) minutes before the
theory exam and the actual competition time. Absolutely no excuses will be
accepted for tardiness where the penalty is disqualification
● Participants should check equipment before the competition, complaints about
the equipment after the competition will not be accepted unless in emergency
conditions.
● Competitors must leave the workstation in a neat and tidy condition.
● The announcement of the winners will take place in the MAFBEX Closing
Ceremony
● Pulling out from the competition after the final briefing will ban the participants
from joining any YHE event for one (1) term
● YHE as an organizer will not be responsible for any loss or breakage of
participants’ utensils, equipment, plates, or chinaware
● YHE reserves the right to reject entry, which does not comply with the rules or
with any specific requirement
● YHE reserves the right to rescind, modify or add on any above rules and
regulation and their interpretation of these are final. They also reserve the right
to limit the number of participants, modify rules, cancel any competition, or
cancel/postpone the whole competition should it be deemed necessary
● The judges’ decision is final and irrevocable

44
 ● Standardized Recipe
FORMS ● All Materials List Form

45
46
47
48
 ● Schedules of Events
SCHEDULES ● Schedules of Seminars

49
50
 55th Young Hoteliers’ Exposition – 13th Manila Food and Beverages Exposition

Schedule of Seminars (Tentative)

DATE SEMINAR TIME Guest Speaker

“Sustainable Food System, Food Safety, Dr. Benigno Glenn
11:00 - 12:00
and Food Security” Ricaforte
Chef Joseph
Day 1 “Stratify: Plating Trends 2023” 12:30 - 01:30
Emmanuel Gomez
June 14
DOST 02:00 - 03:00
Wednesday
"Breakaway: Trends and Opportunities that
Mr. Alejandro Hector
are Shaping the Hospitality Industry in 03:30 - 04:30
Reyes
2023"
"Ablation: Sustaining Fire to the Catering Chef Jonathan Paulo
11:00 - 12:00
Industry" Landingin
Day 2 SPONSOR 12:30 - 01:30
June 15
Thursday DOST 02:00 - 03:00
“Recapture: Taking Foodstagram to the
03:30 - 04:30 Mr. Marvin Gan
Next Level”
Ms. Vivian "Bem"
“Tech Evo: Food and Beverage Industry” 11:00 - 12:00
Perez
Day 3 "Cocoa Dreams: A Dessert Pair Featuring
12:30 - 01:30 PEOTRACO
June 16 Honey Browns and our Cocoa Powders"
Friday
DOST 02:00 - 03:00
“Liftoff: Skyrocketing your Career after Ms. Vivian "Bem"
03:30 - 04:30
Graduation ” Perez
“In Command: Diet and Nutrition
11:00 - 12:00 Dr. Teddy Manansala
Management”
Day 4 “Fizzy Brews: Craft Beer Brewing and Beer Mr. Miguel
12:30 - 01:30
June 17 Cocktails” Zozobrado
Saturday
DOST 02:00 - 03:00
“Parametric: A Guide to Creating Menus
03:30 - 04:30 Chef Jester Arellano
for a Food Business”
“Start-up!: Operating Food and Beverage
11:00 - 12:00 Chef Victor Manuel
Business”
Day 5 “Embrace: Consumer Acceptance of
12:30 - 01:30 Chef Kevin Ereneta
June 18 Emerging Food Trends”
Sunday DOST 02:00 - 03:00
Chef Christopher
“Glitch: Moments of Truth in the Industry” 03:30 - 04:30
Aaron Gabriel

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