Diocesan Schools of Urdaneta

ST. PHILOMENA’S ACADEMY

Pozorrubio, Pangasinan

TECHNOLYMPICS

 GR7 -BREAD AND PASTRY PRODUCTION

-CAKE/PETIT FOURS

 GR8- FOOD PROCESSING AND PRESERVATION

-BANGUS SPANISH SARDINES OR CHICKEN/PORK LONGANISA

 GR9- COOKERY
-EXPERIMENTAL VEGETABLE DISH (in cans are not allowed)

 GR10- COOKERY
-EXPERIMENTAL CHICKEN DISH

 GR 11& 12- COMMERCIAL COOKING

-EXPERIMENTAL FISH DISH (tilapia, milk fish, cream dory, mackerel)

GUIDELINES:
1. All officially enrolled learners are eligible to join the contest.
2. Three participants from each section.
3. The event administrators, members of the technical committee and judges, should be in the venue 1 hour
ahead before the event schedule.
4. Event materials, supplies, tools, equipment and other things needed for the venue will be made ready by
the event administrator two hours before the event schedule.
5. Contestants are advised to bring their own food as they are not allowed to go out the contest venue
during break time.
6. All contestant should be at the designated venue one hour before the event starts. Late contestants
without valid reasons shall be disqualified.
7. The event administrators will let the contestants draw lots to determine their respective places and set up
their materials on their assigned places.
8. Briefing of contestants will be done 10 minutes before the schedule event.
9. Only Event administrator, technical committee members, judges, official photographer and contestants
are allowed in the venue.
10. No questions shall be entertained during the contest proper except clarifications and point of order. All
clarifications and points of order will be directed to the event administration
11. Should there be any irregularities found during the event, the event administrator, in consultation with
the board of judges, may suspend the conduct of the specific skill exhibition if justified and refer the
matter to the attention of Technical and Evaluation Committee for appropriate action.
12. The dish shall be displayed on the table prepared by the Event administrator for appreciation and tasting
by the board of judges. Table set up/ accessories are allowed.
13. Each contestant will go through a panel interview and deliberation with the board of judges after the 4
hours’ time allotment.
14. Interview shall be done one at a time using uniform questions
15. The working area should be cleaned immediately after every event.
 CRITERIA PERCENTAGE

Using of Tools, Materials, and Equipment - 15%

Process, Techniques and Method Used - 10%

Sanitation Procedures, and Safety work

Habits - 10%

Palatability - 30%

Product presentation - 20%

Speed - 5%

Ability to Present the Process - 10%

TOTAL - 100%

Prepared by:

ARNAN J. ILUMIN

JOECRIS VINCENT D. PEREZ

JAYSON R. GARDON

Checked by:

AJIELYN M. MANANGAN
Co-Chairman, Highschool Department

Counterchecked by:

DANIEL C. BARABAS
Chairman

Approved by

MAYFLOR O. CAYETANO, EdD

Principal