HRM Week 2013 Competitions
Cake Decorating Competition
Two representative for every first year class.
1. Bona fide HRM students of UST-CTHM are qualified to participate in the Cake Decorating competition.
2. There will be a maximum of five teams with two members (2) each.
3. Each team must bring an EDIBLE cake.
4. Each team will decorate a fondant cake with the time limit of 75 minutes.
5. For layered cakes, the base part of the cake shall be required to be edible while other layers may be made using inedible materials (e.g. cartons, foams, etc.).
6. The theme “Pursue your Passion. Lead, Excel, Succeed” must be incorporated in the preparation of the cake.
7. Each team shall be given fifteen (15) minutes to assemble/display their cakes on specific areas assigned to their team. Tables will be provided.
8. Some equipments and tools (e.g. bowls, rolling pins, etc.) for the preparation of fondant can be borrowed at the Food Lab 2. Requisition forms should be passed a day before the competition.
9. All equipments and tools (e.g. scissors, cloths, etc.) that are not in the requisition for shall be provided by the participating teams. Borrowing of the abovementioned from the organizers or from other teams is strictly prohibited.
10. Participating teams must submit four (4) copies of the entire fondant recipes for the judges before the competition day. Failure to do so will entail corresponding point deductions from the team’s final score.
11. Participating teams must create a name for their cake and label their entry through the use of tent cards. Decorating materials are highly encouraged to be brought by the participating teams for display purposes (e.g. cloths, spotlights, cake stands, etc.).
DEGREE OF DIFFICULTY (30 points)
MASTERY OF TECHNIQUE (30 points)
ORIGINALITY OF DESIGN (15 points)
RELEVANCE TO THE THEME (25 points)
TOTAL OF 100 POINTS
Cupcake Decorating Competition
1. Practical up-to-date preparation and presentation is expected to be executed by the participant on the duration of the competition. Likewise, sanitation practices and procedures must be strictly applied.
2. Participants will not prepare the cupcake base during the competition. They may bake the cupcake base at home.
3. All ingredients/materials to be used should be edible.
4. Use of ready-made ingredients such as whipped cream is not allowed.
5. Use of showpiece is allowed but will not be considered for judging.
6. Cooking tools, utensils and/or equipment to be used for preparation of the cupcake and frosting/icing will be provided by the organizers but the participants must provide their own personal specialized tools, utensils and/or equipment for presentation. Damages done on the equipments and utensils provided by the organizers will be charged to the participants.
7. A copy of the cupcake recipe, frosting/icing recipe and requisition form of equipments/utensils to use must be submitted to the organizers a week before the competition. Failure to do so will entail corresponding point deductions from the participant’s final score.
8. Participants will only be given an hour and a half to prepare their decorated cupcakes.
9. Participants must prepare four servings of their cupcake base and the frosting or icing used.
10. Participating teams must create a name for their cupcake creation and label their entry with creative description through the use of tent cards. Decorating materials are highly encouraged to be brought by the participating teams for display purposes (e.g. cloths, spotlights, cake stands, etc.).
11. The competition has the following criteria for judging: 15 points for Workmanship, 20 points for Presentation (which includes creative description for presentation), 25 points for Taste, and 40 points for Artistic Achievement for a total of 100 points.
12. The top three cupcake creations with the highest score will be conferred with the Gold, Silver, and Bronze Award, respectively.
40% Artistic Achievement
Food Photography Competition
1. The competition is open to all CTHM HRM Students of the University of Santo Tomas.
2. Each pair will consist a photographer and the food stylist.
3. A registration fee of Php 100.00 will be collected from each pair.
4. Each will be given a “Mystery Street Food” to be turned into a gourmet like plated food.
5. Participants will be given an hour to finish their respective works.
6. The entry must be in JPEG form only. The photo can be submitted with minimal editing and must be in high quality.
7. Participants and organizers are to meet three days before the competition to pick the street food that will be assigned to them. Final reminders and guidelines will be given on the same day.
8. It is not advised for the participants to cook their food on the spot. Everything must be pre-set beforehand. The participants will only have to do the actual plating and picture taking during the competition.
9. Each pair can have their pictorial anywhere within UST; however organizers must be informed of their chosen location.
20% Food Presentation
40% Food Styling
10% Over-all Impact
St. Hyacinth Cup
The HRMS Quiz Bee. One representative per class.
The St. Hyacinth Cup is the departmental quiz bee competition for the HRM Majors of the University of Santo Tomas. It shall cover the broad fields of interest in the hospitality industry from culinary arts, hotel and lodging management, food and beverage service management to name a few.