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COMPONENT AREA: Agri fishery Arts

YEAR LEVEL: Any Year Level


NO. OF PARTICIPANT : One (1)
TIME ALLOTMENT : Three (3) hours
EVENT PACKAGE : Food Processing Fish (Spanish Sardines)
DESCRIPTION: Applying the principles in preserving fish

Criteria for Assessment


Criteria Percentage
Use of tools and equipment 10
Process used in preserving fish 20
Sanitation Procedure, Methods and
Safety work habits 10
Palatability 25
Presentation and packaging 15
Speed 10
Fluency of communication 5
Flow of thoughts 5
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Total - 100%

Note:
All ingredients, materials and equipment shall be provided by the participating school.
Ingredients
2 pcs. Bangus (approximately kilo)(1 pc. for presentation , 1 pc. for tasting)
Corn oil , salt, carrots, pickles , black peppercorns , laurel leaf, red hot chilli pepper
Materials
Jar with wide opening 12 oz.
Tools and equipment
Cooking utensils , cutting utensils, pressure cooker, stove, working tables etc....

COMPONENT AREA : Agri fishery Arts


YEAR LEVEL : Any Year Level
NO. OF PARTICIPANTS : One (1)
TIME ALLOTMENT : Four (4) hours excluding interview
EVENT PACKAGE : Food Preservation and Packaging - Fruits (Marmalade)
DESCRIPTION : Applying the principles in preserving fruits (Mango ripe , Bnana Saba)
Criteria for Assessment
Criteria Percentage
Use of tools and equipment 10
Process used in preserving fruits 20
Sanitation Procedure, Methods and
Safety work habits 10
Palatability 25
Presentation and packaging 15
Speed 10
Fluency of communication 5
Flow of thoughts 5
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Total - 100%
Note:
All ingredients, materials and equipment shall be provided by the participating school.
Combination of ripe mango and banana (saba)
Ingredients
Refined sugar, 1 kilo ripe carabao mango , kilo banana (saba)
Materials
Jar with wide opening 12 oz.
Tools and equipment
Cooking utensils, cutting utensils, blender, stove, working tables etc......
COMPONENT AREA : Home Economics
YEAR LEVEL : Junior and Senior High School Including ALS
NO. OF PARTICIPANTS : One (1)
TIME ALLOTMENT : Three (3) hours (Excluding Interview)
EVENT PACKAGE : Beauty Care
DESCRIPTION : Applying the most appropriate hairstyle with day make up application .
Criteria for Assessment
Criteria Percentage
Models Appearance 20
Process 30
Proper Use of Tools ,Materials and Equipment 15
Safety and Neatness 15
Speed 10
Fluency in Oral Communication ( in English) 5
Flow of thoughts 5
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Total 100%
Note:
All supplies, materials , tools and equipment shall be provided by the participating school.
Host school will provide the model.
Make up supplies and materials can be a combination of local and imported products.
No hair extension, hair accessories and false eyelashes.

COMPONENT AREA : Home Economics


YEAR LEVEL : Junior and Senior High School Including ALS
NO. OF PARTICIPANTS : Two (2)
TIME ALLOTMENT : Four (4) hours
EVENT PACKAGE : Cocktail Dress
DESCRIPTION : Construction of Cocktail Dress
Criteria for Assessment
Criteria Percentage
Creativity 25
Process 25
Accuracy 15
Use of Tools ,Materials and Equipment 10
Neatness 10
Speed 5
Fluency of Oral Communication 5
Flow of thoughts 5
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Total 100%

NOTE:
The following supplies and materials shall be provided by the Contest Administrator :
Threads
Fabric (Satin) - Color black (1.5 m x 60 inches )
Colo r red (1.5 m x 60 inches)
Tulle ( red ) (1.5 x 60 inches)
Contestants are required to bring other supplies, materials and equipment needed during the
contest.
Model s height 5 2 to 5 4 (provided by the participating school)
COMPONENT AREA: Home Economics
YEAR LEVEL:Junior and Senior High School Including ALS
NO. OF PARTICIPANTS: Two (2)
TIME ALLOTMENT: Three (3) hours (Excluding interview)
EVENT PACKAGE:Cookery
DESCRIPTION:Applying the principles in Cookery NC II based on the Curriculum Guide. The task
includes preparation of full meal course- APPETIZER (Vegetable), MAIN COURSE (Chicken) and COLD
DESSERT
Criteria for Assessment
Criteria Percentage
Safety 10
Process 20
Proper use of tools 10
Palatability 20
Presentation 10
Speed 10
Sanitation 10
Fluency of communication 5
Flow of thoughts 5
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Total - 100%
Note:
Market Basket Challenge

All the ingredients will be made ready in the contest venue. The ingredients provided are the only
ingredients that they are allowed to use.
There will be a mystery box containing a secret ingredient to be used in the preparation of the
three courses. (Appetizer, Main course and Cold Dessert.
Possible Lists of Ingredients
Onions, Garlic , Ginger, Chilli (panigang), Coffee, Bell pepper , Peppercorns, Cooking oil ,
sugar, Carrots Potatoes, Tomatoes, Evaporated milk, condensed milk, all purpose
cream Lumpia wrapper, Gelatin , Eggs , Cheese , Ham , Chicken, coffee, , Catsup