Lads and Lassies Learning Center Inc.

#18 San Vicente Sur, Iriga City

Government Recognition No. 16, s. 2008, E-007,s. 2018
(054) 299-5882/ 884-7793

COOKING ACTIVITY
GUIDELINES:
1. The Composition of the Participants must be a bona fide enrolled intermediate student of LLLCi
from Grade 4-Mercy. They will be working as a group.
3. The challenge is to prepare a breakfast, lunch and dinner, including drinks and dessert. Each group
is already assigned on what to cook. For the drinks and dessert, the participants can make their own
choice. A limited time of 2 hours and 30 minutes (2.5) hours broken down into segments is allocated
for the entire activity.
4. THE PARTICIPANTS. The activity is open to all the students. Each participating team should be
composed of five to seven (5-7) members only. They are required to be at the venue one (1) hour
before the cooking activity. Two (2) points will be deducted from the total score of the groups who
will arrive late.
5. Cooking utensils should be provided and brought by the participants. They can also bring special
equipment (e.g. blenders, mixers), if necessary. The participants should also provide their own butane
gas burner per team.
MECHANICS:
1. The participants must provide a Title Card which contains the title of each of the dishes on display.
2. The title cards must be placed on the display area of the participant’s dishes prior to judging.
3. All participants are requested to wear proper cooking attire. Each team must bring at least three (3)
plain white kitchen towels.
4. All preparation and cooking of dishes, including garnishes, must be entirely made and crafted on
the spot. A team who brings in any cooked item will be disqualified. Before the competition starts,
each working area will be checked by the committee to ensure that no item (e.g., food and beverage)
has been brought in.
5. Every team should present their food for tasting. Questions can also be asked by the judges.
7. The dish should pair well with rice. The cooked rice will be provided by each team.
8. The participants will be given a total of two hours and 30 minutes (2.5) hours broken down into
three (3) segments. Dish is to be served and displayed at the end of each segment.
Segment 1 (15 minutes): Preparation
Segment 2 (2 hrs): Cooking, plating and final touch for the dish
Segment 3 (15 minutes): Clean up, organization of the competition area.
9. Winners will be declared based on their scores garnered from the judges.

CRITERIA FOR JUDGING

“Molding Young Learners to Great Doers”

 Lads and Lassies Learning Center Inc.
#18 San Vicente Sur, Iriga City
Government Recognition No. 16, s. 2008, E-007,s. 2018
(054) 299-5882/ 884-7793

 Taste and Nutritional Value (40%) - The dish should be nutritionally well balanced and must
emphasize Philippine taste.
 Visual appeal (30%) - Contrast of plating and design
 Originality and Creativity (20%) - Recipes are not copied from magazines, cook books, or other
contests
 Overall Presentation (10%) – The dish, drinks and dessert shall complement the flavors, taste, and
styles of each other.

Prepared by:
JONNA MAE C. BORELA, LPT
HELE Teacher

“Molding Young Learners to Great Doers”