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Event Proposal

The document proposes an event called the Final Table Challenge that would serve as the final exam for second year hospitality management students studying culinary arts at MSU-IIT. It would allow students to plan, prepare, and present an exquisite dining experience for professional chef judges, showcasing their culinary skills. The document provides details on the event format, judging criteria, and anticipated benefits for students and the program.

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20 views

Event Proposal

The document proposes an event called the Final Table Challenge that would serve as the final exam for second year hospitality management students studying culinary arts at MSU-IIT. It would allow students to plan, prepare, and present an exquisite dining experience for professional chef judges, showcasing their culinary skills. The document provides details on the event format, judging criteria, and anticipated benefits for students and the program.

Uploaded by

lovymae.ragmac
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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EVENT PROPOSAL

The primary aim of this event is to create a


real-world experience for the BS Hospitality Management Second Year
students of MSU-IIT taking up Culinary Arts by allowing them to plan,
prepare, and present an exquisite dining experience for Professional
Chefs.

This event will serve as their final exam and provide an opportunity to
apply the culinary skills and knowledge they have gained throughout
the course

Event Highlights:
 Interactive Cooking Stations
Set up various cooking stations where students can showcase
their skills. These stations will feature Filipino cuisine, cooking
techniques, and food presentation styles.
 Gourmet Dining Experience
Judges will enjoy a Filipino cuisine meal prepared by the
students under the supervision of experienced chefs and instructors.
This will give them a chance to experience live cooking and provide
feedback.
 Guest Judges
Invite local chefs, restaurant owners, or food critics as guest
judges to assess the students' culinary creations. This will add an
element of competition and professionalism to the event.
 Live Demonstrations
Schedule live cooking demonstrations where students can
showcase various culinary techniques and share their expertise with
the invited guests.
 Student Presentations
Allow students to present their dishes, sharing the inspiration
behind their creations and the techniques used. This will improve
their public speaking skills and provide insights into their thought
process.

Benefits:
 Provides a real-world, hands-on learning experience.
 Encourages creativity and innovation among the students.
 Builds confidence and presentation skills.
 Fosters teamwork and collaboration among students.
 Establishes connections with the local culinary community.
 Promotes the school's Culinary Arts program and showcases
student talent.
We are prepared to work within a reasonable budget, including
sponsorships from local businesses, to ensure the success of this
event. The budget will cover the Decoration, Honararium of the
judges as guest, the token and awards of the students who won on the
competition since it is an inside campus event some of the equipment,
tools and utensils will be borrowed on your HM laboratory, Additional
manpower is needed as extra hand to help this event successful. The
budget for the ingredients needed during the competition will be
shouldered by the students.
We believe that the “ FINAL TABLE” event will be an exceptional
way to evaluate the skills of our students while creating a memorable
experience for all involved. We kindly request your approval and
support in making this event a reality. We are confident that it will not
only benefit our students but also elevate the reputation of the
Culinary Arts program at Mindanao State University, Iligan Institue of
Technology’s College of Hospitality Management.
The Final Plate Challenge.

A chef, who already has an honorary seat at The Final Table,


picks a special ingredient representing Filipino cooking culture, and
then judges each team's dish highlighting that ingredient.

The Final Table along with the signature dishes they had will be
judged by one of Iligan’s best Chefs.

It wil be held at MSU-IIT Park on December 2, 2023, Saturday


from 7:00 am to 3:00 pm.
SPECIFIC GUIDELINES:
1. The students will decide on the menu or dish highlighting
the special ingredient.
.
2. Participants must use the special ingredient in the creation of
the appetizer and main dish

3. Highlighted theme for this competition phase is Filipino


cuisine ingredients and flavors.

4. Participants must prepare 1 appetizer dish and 1 main dish


with two portions per dish for a total of 4 plated dishes presented at
the end of the competition. Portion size of each dish should be
proportion to a two‐course meal.

5. The recipe must state the list of ingredients, the quantity of


ingredients in metric form and the method of cooking. A ten per cent
(10%) allowance or buffer is allowed
(e.g. 1 kg. pork loin + 100 grams) for each ingredient.

The recipes will be submitted online to the Organizing Committee at


the end of the session. Submitted recipes will be the basis for judging.

6. All ingredients needed will be provided by the participants.

7. Only ingredients that are listed in the submitted recipes will


be allowed to be brought into the competition area.

8.Participants will register with the Organizing Committee 1


hour before the actual competition time. Absolutely no excuses will be
accepted for tardiness where the penalty is disqualification.

9. All items to be brought must be within the designated


competition area before the start of the competition.
10. Participants must bring their own tools, knives, pots,
pans,small electrical or mechanical tools or any special
equipment not found in thekitchen provided by the Organizing
Committee.

11. The Organizing committee will borrow some of the tools and
utensils the HM laboratory have during the big event.
12. 13.Work places will be set up for the teams ,each having as
to with open gas burners. Each participant will provide their own
water dispenser.

13. Each participant’s pantry will be inspected before the


competition to ensure that all food items are incompliance with the
specifications that were written on the official pantry listas well As
that of the declared recipes.

14. All raw food items may be brought in peeled but un-cut

15. All garnishes must be edible.

16. The participants will be given amaximum of one hour and


half (1‐1/2hour) to cook his/her appetizer and main dish Overtime is
subject to points deduction. 5 point deduction from the total score.

17. A designated coordinator will announce to all participants


his/her respective starting times. The participant will be instructed to
dishout/present his/her dishes within five to ten minute intervals (or
as needed), to give enough time for the judges to evaluate the entries
properly. All dishes must be made on the spot.

19. The plates to be used will be provided by the participants. It


can be in any shape or color but STRICTLY without any logo or
identifying marks. Participants who will violate this guideline will
automatically be disqualified from the competition.

18. Escorts of contestants are NOT ALLOWED to enter the kitchen


area. Coaching from the public is prohibited.

19. Certificates of participation will be given to all participants.

20. Participants who are in the “FINAL TABLE” (Culinary


Challenge) are considered Finalists. Top 3 based on highest scores will
receive Certificates of Accomplishment and token Prizes.

21. Judges will conduct a briefing before the start of the


competition and participants are required to stay after the
competition and judging for de-briefing by the Judges
PRESENTATION 0 – 20 points
Dishes should be appetizing and tastefully pleasing to the eye; slices
should be moderate and even in size; portions correctly calculated and
easily accessible to the diner

TASTE 0 – 50 points
Superior flavor and taste; should have good flavor balance and
combination

CORRECT PROFESSIONAL HANDLING AND PREPARATION 0 – 30 points


Classical names should correspond to original recipes; preparation must
be correct and display mastery of basic skills, application of correct
cooking meth

HANDLING/ HYGIENE 0 - 10 Points


Attention paid to hygiene during food preparation; proper handling of
materials from establishment to competition venue in accordance with
HACCP guidelines.

TOTAL POSSIBLE POINTS 100 points

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