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    TECHNOLYMPICS

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    Arnan Ilumin
    The document announces a TechnoOlympics cooking competition for students in grades 7 through 12 at St. Philomena's Academy. Students will prepare dishes in different categories based on their grade level, such as a cake for 7th graders or an experimental fish dish for 11th and 12th graders. The competition will follow detailed guidelines, including rules for materials, judging criteria evaluating presentation and taste, and clean-up procedures. The event aims to develop students' cooking skills through hands-on learning experiences.

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    TECHNOLYMPICS

    Uploaded by

    Arnan Ilumin
    18 views2 pages
    The document announces a TechnoOlympics cooking competition for students in grades 7 through 12 at St. Philomena's Academy. Students will prepare dishes in different categories based on their grade level, such as a cake for 7th graders or an experimental fish dish for 11th and 12th graders. The competition will follow detailed guidelines, including rules for materials, judging criteria evaluating presentation and taste, and clean-up procedures. The event aims to develop students' cooking skills through hands-on learning experiences.

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    TLE 7 TOPIC

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    The document announces a TechnoOlympics cooking competition for students in grades 7 through 12 at St. Philomena's Academy. Students will prepare dishes in different categories based on their grade level, such as a cake for 7th graders or an experimental fish dish for 11th and 12th graders. The competition will follow detailed guidelines, including rules for materials, judging criteria evaluating presentation and taste, and clean-up procedures. The event aims to develop students' cooking skills through hands-on learning experiences.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views2 pages

    TECHNOLYMPICS

    Uploaded by

    Arnan Ilumin
    The document announces a TechnoOlympics cooking competition for students in grades 7 through 12 at St. Philomena's Academy. Students will prepare dishes in different categories based on their grade level, such as a cake for 7th graders or an experimental fish dish for 11th and 12th graders. The competition will follow detailed guidelines, including rules for materials, judging criteria evaluating presentation and taste, and clean-up procedures. The event aims to develop students' cooking skills through hands-on learning experiences.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    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

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