HMC 2022 Contest Guidelines

JOHN B LACSON COLLEGES FOUNDATION (BACOLOD) INC.
COLLEGE OF BUSINESS EDUCATION

Bachelor of Science in Hospitality Management
CULMINATING ACTIVITY 2022
CHEF WARS
“Asia’s Finest”
Registration & Qualification:
1. The contest is open to all bonafide students of John B. Lacson Colleges Foundation
(Bacolod) Inc. taking up Bachelor of Science in Hospitality Management under the
College of Business and Education A.Y. 2021-2022.
2. Each year level must have two (2) teams consisting of three (3) students.
3. The names of the contestants must be included in the official list of contestants created
by the Hotel Management Council (HMC). The list will be given to the representative
of each year level. Deadline: May 9, 2022.
Objectives & Guidelines:
A. Contestants are to execute a three-course menu consisting of hot or cold appetizer or

salad, main course and hot or cold dessert, good for two people.
B. Contestants are only given two (2) hours and thirty (30) minutes to accomplish the
tasks.
C. Their creations must be anchored on the theme: “Asia’s Finest”.
D. The teams must present the three dishes in two portions, one for display and one for
judges’ assessment.
E. Modern cooking techniques/methods and contemporary presentation will have a
great impact on scores.
F. Recipes should be good for two persons and must stipulate ingredients, quantity and
method of cooking. These should be in the official recipe form. Deadline for submission
of the recipe: May 16, 2022. Failure to submit the recipes will disqualify the team.
G. It is important to note that these recipes will be considered as official submitted recipes
and will be given to the judges and it will be included in the judging criteria.
H. List of ingredients should not be more than 20 items, including stocks, salt and pepper
per recipe. Use of ingredients may be repeated in the other two recipes.
I. All ingredients are to be provided by the Contestants. By the end of the competition,
not more than 10% of the ingredients should be left; otherwise, points will be deducted
from the final score.
J. Pre-prepared/chopped mise en place is allowed but must not be cooked. Only basic
sauces, such as demi-glace, veloute, béchamel, tomato and hollandaise are allowed.
K. Contestants are required to request for their tools and ingredients two (2) days before
the event.
L. Workplaces will be set up, each having a stove with open gas burners. A Chiller/freezer
will be provided for the contestants by the organizing committee. A water dispenser
will also be provided.
M. All ingredients/equipment of the competitors must be within the designated
competition area before the start of the competition
N. Constestants must leave the workstation in a neat and tidy condition. This is part of the
judging criteria.
O. Contestants must wear a suitable chef’s uniform.
P. The judges’ decisions are final and irrevocable.
Q. Failure to follow the rules and mechanics will result in the disqualification of the
contestant.

Judging Criteria:
Superior flavor and taste; should have good

Taste 40%
flavor balance and combination.
Dishes should be appetizing and tastefully

pleasing to the eye; slices should be
Presentation 25%
moderate; portions correctly calculated and
easily accessible to the diner.
Classical names should correspond to the

Correct Professional original recipes; preparations must be
25%
Preparation correct and display mastery of basic skills;
application of correct cooking methods.
Attention paid to hygiene during food

preparation; proper handling of materials
Handling/Hygiene 10%
from establishment to competition venue in
accordance with HACCP guidelines.
TOTAL 100%

FRUIT AND VEGETABLE CARVING

“Bright and Tropical”
2. Each year level must have two (2) teams consisting of two (2) students.
A. Contestants have the liberty to use any fruit and vegetable for their masterpiece.
B. This will be a 180-degree centerpiece/single-faced for a buffet table.
C. No height limit but must fit in a 60-inch by 60-inch (60” x 60”) table.
D. Pre-slicing, carving, marking and drawing in fruits and vegetables are prohibited.
E. Using food color for aesthetics is allowed.
F. Accessories like wires, pins, adhesives, and toothpicks are allowed but must be
hidden.
G. Contestants can use props, linens to enhance the total presentation of their entries;
however, this will not be included in judging.
H. Contestants must finish their entry within 3 hours.
I. In case a participant exceeds the allotted time one (1) point will be deducted for every
10 seconds excess in the time limit.
J. Contestants must wear a suitable chef’s uniform.
K. The judges’ decisions are final and irrevocable.
L. Failure to follow the rules and mechanics will result in the disqualification of the
contestant.
Judging Criteria:
Depending on materials used, finished

Presentation and
exhibits must present a good impression 40%
General Impression
based on aesthetics and ethical principles.
Artistry, competence, and expert work

Technique and Degree of
involved in the execution or preparation of 40%
Difficulty
the exhibit.
Balance, scale, proportion, and suitability as

Artistic Impression 20%
a food display exhibit.
TOTAL 100%

DESTINATION VLOG
“Lagaw ta sa Negros!”
2. Each year level must have one (1) team consisting of two (2) students.
A. Teams must have two tour guides included in the video. One must focus on the travel
aspect of the vlog while the other guide must be focused on the gastronomy of the
city/municipality.
B. Contestants must select one (1) of Negros’ cities/municipalities, highlighting the its
potentials, destinations, attractions, and facilities; considering COVID-19 guidelines.
C. Entries must present a minimum of five (5) minute and maximum of ten (10) minute
tourism destination vlog presenting the chosen city/municipality in Negros Occidental.
D. Contestants must include activities, culture, delicacies, one-town-one-product (OTOP)
among others, currently implemented LGU protocols for COVID-19 for cities.
E. Contestants must use existing tag lines of cities.
F. Voice over is allowed.
G. In case a participant exceeds the allotted time for the AVP, one (1) point will be
deducted for every ten (10) seconds excess in the time limit.
H. Due recognitions from the site and source (e.g., pictures, video clips, music) must be
included at the last part of the presentation.
I. Entries should not contain offensive content, including but not limited to violence,
provocative gestures, nudity and among others.
J. Tour guides must wear appropriate and decent attire.
K. Judges’ decision is final and irrevocable.
contestant.

Judging Criteria:
Accuracy of Information Ability to show accurate information and

35%
and Promotional Value promotional value in the AVP.
Attractiveness/Potential Ability to create action/strong conviction or

30%
of the Destination liking of the proposed potential destination.
Appropriateness and
Elements of Ability to hold interest/ability to generate
25%
Design/Creativity/Video desire/preference to visit the destination.
Organization
Visual creation including musical score and

Aesthetic Elements 10%
the ability to catch attention.
TOTAL 100%

CAKE DECORATION
“For the Newlyweds”
Objectives & Specific Guidelines:
A. Contestants must create a (2) two-tier cake.

B. Cake can be made of dummy Styrofoam, and there are no restrictions on height limit.
Base cake should be ten (10) inches and size of the 2 nd tier depending on the
contestants’ freewill.
C. Contestants must finish their creating within two (2) hours
D. In case a participant exceeds the allotted time one (1) point will be deducted for every
10 second excess in the time limit.
E. In case a participant exceeds the allotted time for the AVP, 1 point will be deducted for
every ten (10) seconds of extension.
F. Contestants must wear a suitable chef’s uniform.
G. All decors must be edible and must conform to the theme.
H. Icing, food coloring, buttercream, whipped cream, chocolate, and ganache are allowed.
I. Backdrop and stands are allowed but will not be judged.
J. Contestants must wear a suitable chef’s uniform.
K. Judges’ decisions are final and irrevocable.
contestant.

Judging Criteria:
Balance, scale, proportion, and suitability as

Artistic Impression a food display exhibit. 40%
Depending on materials used, finished

Presentation and exhibits must present a good impression
20%
General Impression based on aesthetic and ethical principles.
Artistry, competence, and expert work

Techniques and Degree involved in the execution or preparation of 40%
of Difficulty the exhibit.
TOTAL 100%

TABLE SET-UP
“Table for two: Not your ordinary date”
A. Contestants must be present thirty (30) minutes before the scheduled time of the event.
B. Contestants are to create a centerpiece and table setting for two persons; chairs, table,
napkins, glassware, and flatware within the allotted time.
C. A menu card with food and wine pairing must be included in the set-up
D. Contestants must finish their set up within two (2) hours. In case a participant exceeds
the allotted time one (1) point will be deducted for every 10 seconds excess in the time
limit.
E. Contestants must bring their own materials, including flowers, foliage, and equipment
that are needed for their preparation.
F. Contestants must be on standby and ready to answer all inquiries/questions from the
judges regarding the set up.
G. Contestants shall be responsible for the security of their displays. The organizing
committee will not be responsible for any loss or damage to any of the displays.
H. Contestants must wear white long sleeves on top and black slacks/pencil skirts. Cross-
dressing is not allowed.
I. The judges’ decisions are final and irrevocable.
J. Failure to follow the rules and mechanics will result in the disqualification of the
contestant.
Judging Criteria:
Table Setup Techniques 20%
Artistry, Creativity and Originality 30%
Accuracy and Correctness 40%
Overall impact 10%
TOTAL 100%

TABLE SKIRTING WITH FLORAL CENTERPIECE

“Designed for celebrations”
A. Contestants must be present thirty (30) minutes before the scheduled time of the event.
B. Contestants are to execute and skirt a table with a floral centerpiece for two persons.
C. A menu card with food and wine pairing must be included in the set-up
D. Contestants must finish their skirting within two (2) hours. In case a participant
exceeds the allotted time, one (1) point will be deducted for every 10 seconds of excess
in time limit.
E. Contestants must provide their own materials and equipment. Only the top cloth and
skirting cloth will be provided by the organizing committee.
F. Contestants must be on standby and ready to answer all inquiries/questions from the
judges regarding the skirting.
G. Contestants shall be responsible for the security of their displays. The organizing
committee will not be responsible for any loss or damage to any of the displays.
H. Contestants must wear white long sleeves on top and black slacks/pencil skirts. Cross-
I. The judges’ decisions are final and irrevocable.
J. Failure to follow the rules and mechanics will result in the disqualification of the
contestant.

Judging Criteria:
Table Skirting Techniques 40%
Floral Centerpiece 20%
Accuracy and Correctness 10%
Sturdiness/Durability/ Stability 10%
Originality/Relevance to the Theme 10%
Overall Impact 10%
TOTAL 100%

NAPKIN FOLDING
2. Each year level must have two (2) Contestants and will perform individually.
A. Students must be present thirty (30) minutes before the actual schedule of the event.
B. Students must be able to showcase their skills in napkin folding given the allotted time.
C. The neatness and complexity of the design will have a great impact on the scores.
D. Contestants are tasked to do 12 classic folds and 1 original napkin fold within one (1)
minute and thirty (30) seconds.
E. In case a participant exceeds the allotted time, one (1) point will be deducted for every
10 seconds excess in the time limit.
F. Contestants must wear white long sleeves on top and black slacks/pencil skirts. Cross-
G. The judges’ decisions are final and irrevocable.
H. Failure to follow the rules and mechanics will result in the disqualification of the
contestant.
Judging Criteria:
Knowledge in Napkin Folding 40%
Neatness and Creativity 30%
Originality 20%
Speed 10%
TOTAL 100%

MAKE-UP BED RELAY
2. Each year level must have one (1) team consisting of seven (7) students.
B. Students must be able to showcase their skills in napkin folding given the allotted time.
The neatness and complexity of the design will have a great impact on the scores.
C. The team who made the fastest and proper way of making-up the bed is declared the
winner.
D. The following will be accomplished by the contestants:
E. This will be done after each contestant accomplishes the task and returns to the team’s
line:
Contestant No. 1 - bed pad on top of the mattress
Contestant No. 2 - first bed sheet with mitering
Contestant No. 3 - second bed sheet
Contestant No. 4 - blanket
Contestant No. 5 - third bed sheet with mitering
Contestant No. 6 - pillow with pillow case
Contestant No. 7 - reserved member
F. If the judge observes that the make-up bed tasks are done correctly the green flag will
be raised but if it is not done correctly the red flag is raised. Once the red flag is raised
the contestant will continue fixing it till the task is done correctly.
G. Contestants must wear white shirt on top and black slacks. Cross-dressing is not
allowed.
H. The judges’ decisions are final and irrevocable.
I. Failure to follow the rules and mechanics will result in the disqualification of the
contestant.

Judging Criteria:
Proper placing and tucking of linens. One (1)

point will be deducted for every mistake on
Accuracy 50%
every side.
Must finish first among the other teams.

First to finish will have the perfect score, 5
points will be deducted for 2nd and 10
Speed 50%
points for the third and 15 points for the last
team.
TOTAL 100%

WAITERS RELAY
2. Each year level must have one (1) team consisting of ten (10) students.
B. Students must be able to showcase their skills in waitering.
C. Each team/year level should be composed of ten (10) contestants.
D. The team who made the fastest and proper way of table set-up is declared the winner.
E. If the judge observes that the table set-up is done correctly the green flag will be raised
but if it is not done correctly the red flag is raised. Once the red flag is raised the
contestant will continue fixing it till the task is correctly done.
F. Contestants must wear white long sleeves on top and black slacks/pencil skirts. Cross-
G. The judges’ decisions are final and irrevocable.
H. Failure to follow the rules and mechanics will result in the disqualification of the
contestant.
Judging Criteria:
Proper placing of utensils and glasses. One

(1) point will be deducted for every mistake
Accuracy 50%
on every side.
Must finish first among the other teams.

First to finish will have the perfect score, 5
points will be deducted for 2nd and 10
Speed 50%
points for the third and 15 points for the last
team.
TOTAL 100%

MR. AND MS HMC 2022

“International Beauty and Brains”
Purpose: To search for the outstanding BSHM Students who will serve as ambassadress/
ambassador of goodwill of JBLCF-B’s College of Business and Education with ideals and values
encompassing the aspects of personality, talent, and wit.
2. There shall be four (4) candidates for each year level consisting of two (2) females for
Ms. HMC and two (2) males for Mr. HMC.
3. The names of the candidates must be included in the official list of contestants created
Areas of Judging:
A. Production Number
B. Mr. and Ms. Photogenic
C. Mr. and Ms. Congeniality
D. National Costume
E. Q and A
MISTER AND MISS PHOTOGENIC:
● Winners will be based on the pictures submitted.

● Selection of winners will be done through online voting which will be counted through
likes and reactions of photos posted on the official HMC page.
● Framed pictures will be opened on stage during the awarding.
MISTER AND MISS CONGENIALITY
● The contestants have the responsibility to select the mister and miss congeniality of
their batch via secret voting.
● Contestants cannot vote for themselves for the award.
● Female contestants will be choosing female candidates. Same rule applies to the male.
NOTE: The overall chairperson has the authority to amend every rule, however it should be
deliberated and communicated to all team chairpersons.

Judging Criteria:
PRODUCTION NUMBER
Personality/Beauty of the Face 30%
Poise, Bearing, and Projection 30%
Mastery and Stage Presence 30%
Audience Appeal 10%
Total 100%

Booth Design Competition

“Worldwide Wonders”
Guidelines:
A. Teams should bring their own tools, equipment and materials.

B. Each team will be assigned a particular area within the Activity Center for remodeling
and designing. Designs should not damage any school premises such as paints on the
walls, chairs, table etc.
C. The concept of the booths’ design must be anchored to their respective countries chosen
by their team leaders.
D. The booth design should showcase the country’s tourism spots, delicious delicacies and
other elements that could show off their chosen country.
E. The booth design should be done a day before the opening of the event.
F. The judges’ decisions are final and irrevocable.
G. Failure to follow the rules and mechanics will result in the disqualification of the
contestant.
Judging Criteria:
Output must reflect a work

Creativity and
of art and should exhibit
Originality 40%
originality.
The structure must be strong

to withstand weather
Durability
condition
30%
Relevance of the design and

Theme and/or Symbolic
symbolism to the theme.
Representation
30%
TOTAL 100%

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JOHN B LACSON COLLEGES FOUNDATION (BACOLOD) INC.

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

Registration & Qualification:

Objectives & Guidelines:

A. Contestants are to execute a three-course menu consisting of hot or cold appetizer or

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

Superior flavor and taste; should have good

Dishes should be appetizing and tastefully

Classical names should correspond to the

Attention paid to hygiene during food

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

FRUIT AND VEGETABLE CARVING

Registration & Qualification:

Objectives & Guidelines:

Depending on materials used, finished

Artistry, competence, and expert work

Balance, scale, proportion, and suitability as

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

Registration & Qualification:

Objectives & Guidelines:

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

Accuracy of Information Ability to show accurate information and

Attractiveness/Potential Ability to create action/strong conviction or

Visual creation including musical score and

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

Registration & Qualification:

Objectives & Specific Guidelines:

A. Contestants must create a (2) two-tier cake.

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

Balance, scale, proportion, and suitability as

Depending on materials used, finished

Artistry, competence, and expert work

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

Registration & Qualification:

Objectives & Guidelines:

Table Setup Techniques 20%

Artistry, Creativity and Originality 30%

Accuracy and Correctness 40%

Overall impact 10%

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

TABLE SKIRTING WITH FLORAL CENTERPIECE

Registration & Qualification:

Objectives & Guidelines:

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022

Table Skirting Techniques 40%

Floral Centerpiece 20%

Accuracy and Correctness 10%

Sturdiness/Durability/ Stability 10%

Originality/Relevance to the Theme 10%

Overall Impact 10%

COLLEGE OF BUSINESS EDUCATION

CULMINATING ACTIVITY 2022