ALL IN PLACE
(Table Setting With Menu Card Preparation)
OBJECTIVE
1. Encourage students to enhance their skills and knowledge in table setting
with menu card preparation;
2. Increase students’ awareness of the importance in being accurate and
precise; and
3. Identify and recognize students who exhibit exemplary knowledge and skill
in table setting.
THE COMPETITION
The competition is a test of artistry, accuracy and strategy in table setting with
menu card preparation. Competing teams will be tasked to set-up a table for
two (2) diners with a four (4) course menu consisting of two (2) appetizers (hot
and cold), one (1) entrée or main course, one (1) dessert, and beverage with
accompanying wine within a one (1) hour time limit.
THE COMPETING TEAM
Each school is entitled to send one team composed of three (3) entrants
enrolled in HRS, HRA or HRM program at any year level.
THE BOARD OF JUDGES (BOJ)
The Board of Judges will be composed of three (3) members from the private
or public sector, academe and/or industry with remarkable qualifications and
good reputations in Food Service, Culinary Arts, and other related fields.
REQUIREMENTS
Competing teams shall provide for their own linen, flatware, glassware,
silverware, wines, etc.
ALL IN PLACE
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MECHANICS
1. A space measuring 2.5 m x 2.5 m will be provided to each team for their
final output.
2. Each team will be provided with the following materials:
TABLE
Shape:
Size:
Height:
Quantity:
Square
40 x 40 inches
29.5 inches
1 pc. for each team
CHAIR
Type:
Tiffany chair
Quantity: 2 pcs. for each team
If the exact specifications stated above cannot be met, the cluster host with
the consensus of the members may have the option to use an alternative.
However, the said standard shall strictly be implemented in the national level.
3. Competitors are requested to wear black pants for men and black skirts for
ladies. All should wear white long-sleeved shirt/blouse (with black bow tie
for men) with plain white service towels.
4. Each team will set up its table on the day of the competition for judging and
will display its entry until the end of the competition.
5. Setting up of gazebos, wall or backdrop, ceiling, carpet or any background
in any form is NOT allowed and is subject to disqualification.
6. Table centerpiece should be arranged on-the-spot. Artificial flowers and
leaves are NOT allowed.
7. The table set-up for two (2) persons should be relevant to the theme.
8. The dinnerware, flatware, glassware, hollowware, linen, and table
ornaments/decorations shall be provided and brought in by the competitors.
9. A menu card containing the four course meal with accompanying wine
should be provided for each table cover. A separate copy of this must be
made available for the Board of Judges.
10. The set-up of a service/side table and wine bucket in the prescribed area is
allowed.
11. The use of ironing equipment prior to the set-up is allowed.
12. Time allotment for table set-up is one (1) hour. Going beyond the allotted
time will mean a penalty of one (1) point per minute or a fraction thereof
which will be subtracted from the average score.
ALL IN PLACE
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JUDGING CRITERIA
METHOD AND PREPARATION
Mise en Place
Prepares the materials/equipment to be used in an
orderly manner and employs accurate techniques for
the punctual completion of work.
Sanitation and Hygiene
Ensures the sanitary and hygienic handling of linens,
glassware, flatware, silverware and other materials.
This includes the management of working area and
clothes.
PRESENTATION
Creativity and Artistry
Shows artistic merit by producing an impressive output.
New ideas in design and technique to advance the art
are visible.
Relevance to the theme
Adheres to the given theme and conforms with the
competition mechanics
Accuracy of set-up
Observes the standard rules and guidelines in table
setting within the allotted time.
MENU KNOWLEDGE
Conforms to the standard rules and guidelines in menu
preparation
TOTAL POSSIBLE POINTS
ALL IN PLACE
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0-10 points
0-10 points
0-20 points
0-20 points
0-20 points
0-20 points
0-100 points
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