COOKFEST
In celebration for the Nutrition Month 2025
GUIDELINES AND MECHANICS
THE COMPETING TEAM
The contest is open to all classes in the Junior High School and Senior High School. Each
participating team should be composed of three (3) members only. They are required to be at the
venue (old gym) thirty minutes before the contest proper. Five (5) points will be deducted from
the total score of the groups who will arrive late.
MECHANICS
1. Participants will prepare the following dishes:
Grade 7 Native delicacies
Grade 8 Fruit beverages
Grade 9 Pasta
Grade 10 Burger (vegetable patty)
Grade 11 Bread and pastry
2. Requirements:
Each team should provide a copy of recipe displayed in their area and another copy
submitted to the organizers prior to the contest proper. A five (5)-point deduction from the
total score shall be incurred for non-submission of the recipe.
3. All competitors are requested to wear proper cooking attire.
4. All preparation and cooking of dishes must be entirely made and crafted on the spot. A team
who brings in any cooked item will be disqualified.
5. Every team should prepare 4 plates for each dish – one for display and another one to be
served to the judges for tasting.
6. At the designated time, the participants will have 30 minutes to set up the work station and one
hour to prepare their dishes for fruit beverages and three hours for native delicacies, pasta and
sandwich (patty).
Materials and Setup:
o Teams must bring their own ingredients, tools, and portable cooking
equipment.
o Malunggay leaves must be prepared on-site.
o The school will provide tables, water, and outlets
7. Materials and Setup:
Teams must bring their own ingredients, tools, and portable cooking equipment.
8. Cleanliness and Safety:
Practice proper hygiene (use of aprons, gloves, and hairnets is advised). Keep the area clean
before, during, and after cooking.
Not Allowed:
o Pre-cooked or reheated food
o Expired or unsafe ingredients
o Unfair or disruptive behavior may lead to disqualification
Not Allowed:
o Pre-cooked or reheated food
o Expired or unsafe ingredients
o Unfair or disruptive behavior may lead to disqualification
Not Allowed:
o Pre-cooked or reheated food
o Expired or unsafe ingredients
o Unfair or disruptive behavior may lead to disqualification
Not Allowed:
o Pre-cooked or reheated food
o Expired or unsafe ingredients
o Unfair or disruptive behavior may lead to disqualification
Not Allowed: Pre-cooked or reheated food; expired or unsafe ingredients, artificial
falvorings ,flavor enhancer like msg, magic sarap and the like; unfair or disruptive behavior
which may lead to disqualification.
Criteria for Judging
Nutritional content 30%
Taste and flavor 20%
Presentation and plating 10%
Originality 10%
Texture and doneness 10%
Proper attire and hygiene 10%
Overall impact 10%
Prepared by:
Checked by:
MT-I/OIC, Subject Area Coordinator-TLE