SANTISIMO ROSARIO NATIONAL HIGH SCHOOL

Brgy. Santisimo Rosario, San Pablo City

WHAT: Junior Master Chef Competition

WHEN: July 27, 2018 (Friday)
12:30 pm
WHERE: Brgy. Stmo. Rosario Gymnasium

One of the culminating activities in celebration of Nutrition Month this School Year 2018-2019 with a
theme “Ugaliing Magtanim, Sapat na Nutrisyon Aanihin.”
The contest is divided into two (2) categories such as experimental Main Dish Cooking and
Dessert. Making.
This will showcase the talent of students in cooking dishes and making desserts that are original, low-
cost and nutritious.

GUIDELINES AND MECHANICS for the Experimental Dessert Making Category

1. The contest is open to all interested students from Grade 7 to Grade 9.

2. One participant is required per section.
3. Each participant must wear chef uniform and Personal Protective Equipment (PPE).
4. The challenge is to make an original recipe dessert which will highlight the use of any fruits in
season as the main ingredient.
5. 1 hour is allotted for the contest proper.
6. The table, cooking utensils, tools, equipment, materials and all the ingredients provided by the
participants must be prepared and set 2-3 hours ahead before the contest proper.
7. Only gas or butane burners and oven provided by the participants are allowed to use for
cooking.
8. The participant must prepare one (1) for presentation and one (1) for taste test of the judges.
9. A copy of the recipe must be included and displayed on the presentation table.
The recipe of the dessert should be simple, describing the preparation/cooking methods used;
listing all ingredients according to order of use – expressed in household measure (e.g. 3 tbs.,
1 cup, 3 slices, 3 grams, etc). Steps should be in chronological order (i.e. step 1, 2 and etc.),
according to sequence. Procedure should indicate preparation/ cooking time.
10. One winner for the First, Second and Third Place will be chosen and they will receive cash
prizes and Certificate of Recognition.
11. Non winners will also receive Certificate of Participation.

GUIDELINES AND MECHANICS for the Experimental Main Dish Cooking Category

1. The contest is open to all interested students from Grade 10 to Grade 12.
2. Two participants are required per section.
3. Each participant must wear chef uniform and Personal Protective Equipment (PPE).
4. The challenge is to cook an original recipe main dish which will highlight the use of tilapia and
any vegetables available in the locality as the main ingredients.
5. 1.5 hour is allotted for the contest proper.
6. The table, cooking utensils, tools, equipment, materials and all the ingredients provided by the
participants must be prepared and set 2-3 hours ahead before the contest proper.
7. Only gas or butane burners and oven provided by the participants are allowed to use for
cooking.
8. The participant must prepare one (1) for presentation and one (1) for taste test of the judges.
9. A copy of the recipe must be included and displayed on the presentation table.
The recipe of the main dish should be simple, describing the preparation/cooking methods
used; listing all ingredients according to order of use – expressed in household measure (e.g.
3 tbs., 1 cup, 3 slices, 3 grams, etc). Steps should be in chronological order (i.e. step 1, 2 and
etc.), according to sequence. Procedure should indicate preparation/ cooking time.
10. Strictly no use of any food seasonings and flavor enhancers like Magic Sarap, Monosodium
Glutamate of Ajinonomoto, etc.
11. One winner for the First, Second and Third place will be chosen and they will receive cash
prizes and Certificate of Recognition.
12. Non winners will also receive Certificate of Participation.