Student Affairs Office

In-House Culinary Competition Regulations Introduction: The CCA student body is divided into 4 houses: Culinary Champions, Gastronomic Gurus, Kitchen Kings and the Meal Masters. Each year these houses engage themselves in culinary competition. The competition is a venue for the students to showcase whatever skills and knowledge they have learned in the different classes in CCA. A participant who wins in the in house competition will be given the opportunity to compete in international competitions such as the HOFEX, WOFEX and WACS. Competition Objectives:

Stimulate creativity, motivation and culinary skills among students. Promote camaraderie and knowledge exchange between teachers and students. To assist the Academic Department in the selection process to represent CCA during international competitions.

How to participate: Students who wish to participate should: 1. 2. 3. 4. Be a registered student of CCA for the current term. An active member of any of the 4 house of spice. Each house will be allowed to register 2 students for the competition. Each house will be allowed to register 2 Student Assistants for each participant

Regulations: 1. Participating students shall submit all required Competition Application documents to

their respective house chancellor by the deadline shown on the application. Incomplete applications will not be accepted and will be disqualified immediately.
2. Every application must be endorsed by their house chancellor and approved by the Academic Programs Head. 3. A selecting committee will select the participant/s of the competition.

Requirements: 1. Application Form 2. Endorsement Letter from the House Chancellor 3. Personal essay on Career Goals- Write a formal essay (minimum of 250 words) describing your professional career goals. Essay should also include the reasons for choosing the dish presented. 4. Recipe with the picture of the dish. It should include the ingredients, amount and the preparation method. Judging Criteria: Each member of the jury will give its assessment according to the following parameters: 1. Culinary techniques- 20 pts. 2. Presentation- 15 pts. 3. Originality- 15 pts. 4. Use of a mix between your local and imported ingredients-10 pts 5. Flavor and texture- 20pts 6. Recipe concept. ( Ex. A tapa is something small that can be eaten in 2 or 3 bites)-20 pts. MAXIMUM POINTS = 100

Prepared by: Jeanette Victoria A. Naval OIC for Student Affairs

Noted and Approved by:

Chef Melissa D. Sison Academic Programs Head