1st ACHI – AAHRMEI NATIONAL INTER-SCHOOL SKILLS COMPETITION

COMPETITION GUIDELINES

GENERAL GUIDELINES

1. All participants of the contests are expected to be properly dressed; uniforms/attires must
be without any logo or identifying marks of any company or the school being represented.
▪ Virtual Tour Guiding: All white polo shirt, khaki mid-knee length shorts, belt, and white
sneakers.
▪ Tour Package Proposal: Corporate attire
▪ Flight Attendant Showmanship: Flight Attendant Uniform/ Corporate Attire
▪ Art of Napery, Waiter’s Relay, Cocktail Mixing with Flair tending, Desert Flambé and
Fruit and Vegetable Carving: Female participants should wear white long-sleeved
blouse with collar and diamond tie, mid-knee black skirt, black shoes with 2-inch
heels, skin tone stockings and hair must be in a neat and tight bun with hairnet.
Male participants should wear white-long sleeved polo with bow tie, black slacks,
black leather shoes, black high socks and must have clean and neat haircuts.
▪ Art of Bed making: Plain white polo shirt, black slacks, black shoes and hairnet.
▪ Culinary Challenge and Cake Decorating: Complete white chef’s uniform,
checkered pants, apron and clogs.
2. Only bona fide students enrolled in the current semester of the participating school will be
allowed to join the competition.
3. A registered alternate participant is required in every category as an official member of the
team. The alternate participant must be a bona fide student enrolled in the current
semester of the participating school.
4. Official list of participants is required to be submitted not later than August 9, 2019.
5. Every school is entitled to submit one entry only for every category, on a first come, first
served basis.
MAXIMUM
CATEGORIES NUMBER OF
ENTRIES
Virtual Tour Guiding 20
Tour Package Proposal 15
Flight Attendant Showmanship 15
Art of Napery 30
Waiter’s Relay 15
Art of Bed making 15
Cocktail Mixing with Flair Tending 15
Desert Flambé 15
Fruit and Vegetable Carving 20
Culinary Challenge 15
Cake Decorating 15

6. The participating school is required to send at least thirty (30) students to attend one of the
scheduled seminars prior to the competition.
7. This is purely a student activity, coaching shall be confined in the school campus only. Any
coach/faculty noted to be coaching during the competition proper would cause the
disqualification of the participant.

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COMPETITION GUIDELINES

8. Since the activities are confined to two days only, time is very much of the essence.
Schedules will strictly be observed.
9. All participants are required to be punctual and must arrive one hour prior to the contest
proper. Late participants will be disqualified from the final execution of the skills.

CATEGORIES DATE/TIME VENUE

A. TOURISM
September 27, 2019 / Cabernet Sauvignon
1. Virtual Tour Guiding
8:30AM – 10:30NN
September 27, 2019 / Cabernet Sauvignon
2. Tour Package Proposal 12:30PM – 4:30PM
September 26, 2019 / Grand Chardonnay
3. Flight Attendant Showmanship
10:00AM – 12:00NN
B. HOSPITALITY
September 26, 2019 / Grand Chardonnay
1. Art of Napery
9:00AM – 10:00AM
September 27, 2019 / Grand Chardonnay
2. Waiter’s Relay
8:15AM – 10:30AM
September 27, 2019 / Grand Chardonnay
3. Art of Bed making
10:30AM – 12:00NN
4. Cocktail Mixing and Flair September 27, 2019 / Grand Chardonnay
tending 1:15PM – 4:00PM
September 26, 2019 / Grand Chardonnay
5. Desert Flambé
2:15PM – 5:00PM
September 26, 2019 / Cabernet Sauvignon
6. Fruit and Vegetable Carving 10:00AM – 12:00NN
C. CULINARY
September 26, 2019 / Grand Chardonnay
1. Culinary Challenge
8:30AM – 11:00AM
September 26, 2019 / Grand Chardonnay
2. Cake Decorating
1:15PM – 4:30PM

10. The registration fees for the contest participation will be as follows:

CATEGORIES REGISTRATION FEE

TOURISM
1. Virtual Tour Guiding P1,500.00
2. Tour Package Proposal P2,000.00
3. Flight Attendant Showmanship P2,000.00
HOSPITALITY
1. Art of Napery P1,500.00
2. Waiter’s Relay P2,000.00
3. Art of Bed making P2,000.00
4. Cocktail Mixing with Flair Tending P1,500.00
5. Desert Flambé P1,500.00
6. Fruit and Vegetable Carving P1,500.00
CULINARY
1. Culinary Challenge P3,000.00
2. Cake Decorating P2,500.00

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COMPETITION GUIDELINES

11. Every student (spectators) will be required to present the entrance ticket for control
purposes. Participants (contestants) will be exempted from the presentation of entrance
ticket; however, they must present the official contest ID with the school ID. For spectators:
Entrance Ticket is P300.00/pax for 2 days.
12. To avoid rushing and cueing, the advisers/coaches are required to purchase the needed
tickets and pay the 50% deposit of the competition fees not later than August 16, 2019 by
coordinating with the ACHI secretariat thru cash, cash deposit/transfer and corporate
check basis only.
13. The organizing committee will not be responsible for loss or damage of any of the
participants’ properties.
14. The judges’ decision shall be recognized and considered final.
15. For easy and smooth ingress and egress of materials and equipment, the following
procedures must be complied with:
▪ Fill up the ingress and egress form completely in triplicate copies.
▪ Be sure to present the form to the guard/officer-in-charge for acknowledgment.
▪ Limit the things to those that are necessary.
▪ Ingress will start at 6:00 PM until 9:00 PM on September 25, 2019 for Day 1 competitions
and 5:00 AM on the day of the competition for Day 2.
▪ Submit the names of 2 official representatives assigned to handle the safeguarding of
school logistics. The safeguarding of materials and equipment shall be the sole
responsibility of the school official representatives.
16. The schools are required to bring the official banner of the college/school to be used during
the opening ceremony.
17. The briefing will be conducted on August 16, 2019 at the venue. Tickets will be available
together with the contestants IDs which will be worn throughout the competition day.
18. In order to qualify as over-all champion the participating school must:
▪ join at least five (5) categories for hospitality and/or culinary;
▪ join all three (3) categories for tourism; and
▪ send at least thirty (30) students to the seminar.
19. Recognition of participations:
▪ All contestants will be provided with a Certificate of Participation.
▪ The category winners will receive medal and Certificate of Recognition from the
organizers.
▪ The overall champion will receive cash prizes, medals, plaques, gift certificates and
Certificate of Recognition from the organizers.
20. Change of entries will be considered until August 30, 2019 only. All changes of entries shall
be made in writing addressed to the competitions committee signed by the school’s
authorized representatives.

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COMPETITION GUIDELINES

VIRTUAL TOUR GUIDING

ENTRY FEE : Php1,500.00/Individual
Date and Time : September 27, 2019 / 8:30AM – 10:30AM
Venue : Cabernet Sauvignon

Virtual tour guiding offers a unique opportunity to promote tourist destinations through proper
presentations of identified tourist destinations to entice the interest of prospective clients. This
competition aims to showcase and develop students’ communication skills in tour guiding and
to allow them to be more knowledgeable about the different Philippine destinations, its culture
and the unique features of the place to prospective foreign and local tourists.

MECHANICS:

1. Participants must wear white polo shirt, khaki mid-knee length shorts, belt and white
sneakers.
2. Only bona fide students from Tourism, Tourism Management, Travel Management and
related programs enrolled in the current semester are allowed to join.
3. The destinations’ assigned for the contestants could be any of the following major tourist
destinations:
a. Manila: Intramuros, Rizal Park, Malacanang Palace, National Museum, Binondo
b. Cebu: Basilica Minore del Santo Niňo de Cebu, Cebu Taoist Temple, Simala Shrine,
Oslob Whale Shark Encounter, Kawasan Canyoneering
c. Palawan: Underground River, Crocodile Farm, Honda Bay, Mitra’s Ranch, Iwahig
Prison and Penal Farm
d. Davao: People’s Park, Davao Crocodile Park, Philippine Eagle Center, Malagos
Garden, Mt. Apo
e. Batanes: Basco Lighthouse, Mt. Iraya, Valugan Boulder Beach, Honesty Store,
Sabtang Island Stone Houses
4. The participant will pick out a small paper that contains the name of the destination,
five (5) minutes before his or her Contestant number is called on stage.
5. From the chosen destination, the participant will be given three (3) pictures of tourist
spots that will be flashed onscreen which the contestant will have to describe or present
to the audience as if he or she is talking to a tour group.
6. Props are allowed without any school logo or identifying marks. The participant must not
mention anything about his/her school.
7. The participant will be given five (5) minutes for his or her presentation. A time keeper
will flash a signage, “One minute left”, and “Time is up” during the presentation. After 5
minutes, the Emcee will prompt the presenter, “Time is up” in which case, the
participant should end his or her presentation or a 2- point deduction for every 30
seconds of extension will be given.
8. An interactive participation from the judges will be entertained after the presentation.
The participant will be given two (2) minutes to answer the question.
9. The presentation should be delivered in English.
10. The judges’ decision is final and irrevocable.

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COMPETITION GUIDELINES

CRITERIA POINTS
Mastery of Information (knowledge of the destinations) 30
Communication Skills (tone and quality of voice, clarity of 30
presentation, overall projection)
Personal Appearance (confidence, stage presence) 15
Interactive skill with the tour group (stimulate the interest of the 15
audience and elicit positive responses)
Proper and Appropriate Use of Communication Equipment and 10
other Aids
TOTAL 100

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COMPETITION GUIDELINES

TOUR PACKAGE PROPOSAL

ENTRY FEE : Php2, 000.00/Group
Date and Time : September 27, 2019 / 12:30PM – 4:30PM
Venue : Cabernet Sauvignon

One of the factors for a successful tourism industry is dependent on how products are priced,
packaged and presented. Through this competition, the team composed of 2 students will be
able to showcase their knowledge on tour packaging, promotion and marketing strategies.

MECHANICS:
1. The participants must be in corporate attire.
2. Each team is composed of two (2) participants. Any of the two may answer the questions
asked by the judges.
3. The team must be able to come up with an INCLUSIVE TOUR PACKAGE PROPOSAL
(inclusions: transportation, transfers, tours or sightseeing tours, hotel or resort
accommodations, tour guide, etc.) for three (3) days and two (2) nights in any of the
following destinations: Metro Manila, Luzon (Palawan), Visayas (Cebu) or Mindanao
(Davao).
4. Each team will present, promote, and market the tour package effectively to a chosen
target market using their own promotion strategies or marketing communications to
encourage the panel of judges and make the proposal, marketable, unique and causes
people to prefer it.
5. The tour package cost should be specified in Philippine peso.
6. Teams should prepare an audio-visual presentation of the proposal for a minimum of three
(3) minutes and maximum of seven (7) minutes using power point, windows moviemaker or
any Microsoft application. In case the participants will use background voice, it should be
the voice of any of the two participants.
7. Each team is given a total of fifteen (15) minutes for actual presentation of the tour
package including the audio-visual presentation. This is inclusive of the Q & A or
clarifications from the judges. The time keeper will flash the signages, “Last 3 minutes” and
“Time is up” during the presentation to prompt the presenter and the judges.
8. Participants may bring their own laptop for the competition.
9. Teams should provide printed copies of the proposal to the members of the board of
judges.
10. The presentation should be delivered in English.
11. The judges’ decision is final and irrevocable.

CRITERIA POINTS
Tour Package Plan and Design 25
Mastery of Information (knowledge of the tour package) 25
Communication and Marketing Skills (tone and quality of voice, 25
overall projection)
Audio Visual Presentation (clarity of presentation) 10
Ability to analyze, interact and address queries 15
TOTAL 100

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COMPETITION GUIDELINES

FLIGHT ATTENDANT SHOWMANSHIP

ENTRY FEE : Php2, 000.00/Group
Date and Time : September 26, 2019 /10:00AM – 12:00NN
Venue : Grand Chardonnay

Being a flight attendant is probably one of the most sought jobs not only in the Philippines but
all over the world. The primary function of flight attendants is to ensure the safety of passengers
and crew in emergency and non-emergency situations. In this competition, the students will
have to demonstrate the safety features of an aircraft.

MECHANICS:
1. The participants must wear creative uniform without identifying marks and/or logo of the
school and should be aligned with the theme of the competition, “Meeting the Challenges
of IR 4.0”. The attire of all the participants in the group should be identical.
2. There are three (3) contestants for this category. Two (2) students will perform the safety
demonstration and one (1) student narrates the safety instructions.
3. Flight safety equipment and script will be provided by the organizers during the live
demonstration (seatbelt, life jacket/vest, oxygen mask and safety manual).
4. The presenter will be the one who will talk and explain the proper way of executing each
safety measure. The presenter should memorize the script for the demonstration, no cue
card is allowed.
5. Only English language will be used in the safety demonstration.
6. While the presenter is explaining, the other members are going to demonstrate each safety
procedure through gestures with the appropriate aircraft safety equipment.
7. Participants will make an airline name of their own. It should not bear the name of an
existing airline company.
8. The participants will be given maximum of 5-minute presentation and a 2-minute question
and answer portion.
9. The competition is open to male and female participants who can equally execute and
perform the said function.
10. After the safety demonstration, the judges will ask one question or situation based on the
safety procedures that was performed which any of the participants will have to answer.
11. The judges’ decision is final and irrevocable.

CRITERIA POINTS
Delivery and knowledge of flight safety procedures 30
Communication and public speaking skills 30
Appearance, stage presence, confidence and attire 25
Overall impact and presentation (branding) 15
TOTAL 100

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COMPETITION GUIDELINES

ART OF NAPERY
ENTRY FEE : Php1,500.00/Individual
Date and Time : September 26, 2019 / 9:00AM – 10:00AM
Venue : Grand Chardonnay

The art of Napery completes an elegant table setting. This competition aims to showcase the
student’s special skill for napkin folding within the time frame of 60 seconds for seven (7) basic
folds, and another thirty (30) seconds for the special fold.

MECHANICS:
1. The participant is expected to wear the following:
Female participants should wear white long-sleeved blouse with collar and diamond tie,
mid-knee black skirt, black shoes with 2-inch heels, skin tone stockings and hair must be in a
neat and tight bun with hairnet.
Male participants should wear white-long sleeved polo with bow tie, black slacks, black
leather shoes, black high socks and must have clean and neat haircuts.
2. The contestant shall execute the 7 basic napkin folding within 60 second, and another 30
seconds for a special fold – Candle, Fan, Bishop’s Hat, Pyramid, Banana, Lotus & Sailboat.
3. The contestant shall bring his own white serviettes measuring 20 x 20 inches and will be
given 20 seconds to prepare the serviettes on the competition table.
4. The contestant shall not be allowed to use more than one serviette for a special fold.
5. The contestant may be allowed to bring props like glass / napkin holder for a special fold.
6. Upon the signal of time consumed, the contestant must immediately stop the folding.
7. Each of the contestants must be prepared for the pre-made label for each of the napkin
folding.
8. The judges’ decision is final and irrevocable.

CRITERIA POINTS
Correctness of Folding 30
Neatness of Presentation 30
Time of Execution 20
Special Fold 20
TOTAL 100

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COMPETITION GUIDELINES

ART OF BEDMAKING
ENTRY FEE : Php2,000.00/Group
Date and Time : September 27, 2019 /10:30AM – 12:00NN
Venue : Grand Chardonnay

The competition is designed to highlight and enhance the skills of participants in back of the
house operations of an establishment/property and test core competencies in Housekeeping
with the use of innovative, creative and modern techniques.

MECHANICS
1. The participants shall wear plain white polo shirt, black slacks, black shoes and hairnet.
2. Each team must consist of two (2) members currently enrolled in HM/ HRM and/or any
related program.
3. The organizer will provide complete sets of linen and amenities per group.

● Single bed - 1 unit

● Bed pad single - 1 piece
● Bed skirt single - 1 piece
● Flat sheets - 4 pieces
● Blanket - 1 piece
● Pillows - 4 pieces
● Pillow cases - 4 pieces
● Pillow shams - 2 pieces
● Decorative pillows - 3 pieces
● Duvet, filler and jacket - 1 set
● Bed runner - 1 piece
● Towel - 2 pieces
4. One member will perform the traditional bed making and the other team member for
the duvet bed making.
5. The bed making skill must be presented in 10 minute period.
6. Points are given on appropriate timing, sequence and flow and neatness of bed
making shall be observed.
7. Proper body mechanics (positioning, body alignment and posture) will also be
observed.
8. The judges’ decision is final and irrevocable.

CRITERIA POINTS
Speed and Timing 20
Sequence and Technique 20
Linen Handling and Placement 20
Neatness and Hygiene 20
Overall presentation 20
TOTAL 100

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1st ACHI – AAHRMEI NATIONAL INTER-SCHOOL SKILLS COMPETITION
COMPETITION GUIDELINES

CAKE DECORATING (WEDDING CAKE)

ENTRY FEE : Php2,500.00/Group
Date and Time : September 26, 2019 /1:15PM – 4:30PM
Venue : Grand Chardonnay

This competition showcases the students’ skills, creativity, innovative and artistic presentation of
a wedding cake decorating.

MECHANICS:
1. The participants shall wear complete white chef’s uniform, checkered pants, apron
and clogs.
2. Each team must consist of two (2) members currently enrolled in HM/ HRM and/or any
related program.
3. Work table space (measuring 36 in x 32 in) will be provided by the Organizing
Committee.
4. The team must create a three (3) layer cake, with the edible base cake having a
maximum height of 5 inches and a diameter of 14 inches. The 2 nd and 3rd layers can be
made with styrofoam with a diameter of 12 inches and 8 inches, respectively. The whole
cake must have a maximum height of 3 feet.
5. Only fondant icing, food coloring, chocolate and ganache are allowed.
6. Floral decors may be pre-made.
7. The cake decorating competition will run for a maximum of three (3) hours.
8. Presentation of the cake may include a brief description or background.
9. The judges’ decision is final and irrevocable.

CRITERIA POINTS
Degree of Difficulty 20
Innovation & Creativity 30
Over-all Presentation 40
Sanitation and Hygiene 10
TOTAL 100

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COMPETITION GUIDELINES

CULINARY CHALLENGE
ENTRY FEE : Php3, 000.00/Group
Date and Time : September 26, 2019 / 8:30AM – 11:00AM
Venue : Grand Chardonnay

A competition showcasing the skills and talents of participating teams in cooking. This will
enhance the students’ culinary skills in menu planning, costing, actual cooking and
presentation. Modern techniques and innovative approach to culinary art will be showcased.

MECHANICS:
1. The participants shall wear complete white chef’s uniform, checkered pants, apron
and clogs.
2. Each team must consist of three (3) members who are bona fide students of a school
currently enrolled in HM/ HRM and/or any related programs.
3. The team must register with the Organizing Committee 1 hour before the schedule of
the competition.
4. The team must prepare 1 appetizer and 1 main dish (with the secret main ingredient)
good for two (2) and present creatively in two (2) plating for the appetizer and main
dish; one for display and another one for the judges.
5. Each team will be given thirty (30) minutes to do their menu planning and marketing.
6. All ingredients and cooking equipment (gas range with oven, working table) will be
provided by the organizing committee. All kitchen tools and materials for presentation
should be brought in by the participating team.
7. Preparation and cooking will run for 2 hours only.
8. All procured items must be used for the planned menu to avoid wastage of ingredients.
Deductions shall apply.
9. All teams will be given five (5) minutes to present their dish (finished product) and to give
enough time for the judges to evaluate the entries.
10. The judges’ decision is final and irrevocable.

CRITERIA POINTS
Taste & Texture 30
Culinary Technique (Difficulty) 30
Innovation & Creativity of Presentation (Plating) 30
Sanitation, Hygiene and Wastage 10
TOTAL 100

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COMPETITION GUIDELINES

FRUIT AND VEGETABLE CARVING (CHRISTMAS THEME)

ENTRY FEE : Php1,500.00/Individual
Date and Time : September 26, 2019 / 10:00AM – 12:00NN
Venue : Cabernet Sauvignon

The art of carving fruit or vegetable is within reach of everyone. This competition provides the
participants a venue to showcase the skills in carving and creativity. This competition aims to
improve student’s artistic expression and develop their creativity by giving free expression to
their imagination through carving. Moreover, this is conducted to instill the importance of
combining decoration and gastronomy.

MECHANICS:
1. The participants shall wear the following:
Female participants should wear white long-sleeved blouse with collar and diamond tie,
mid-knee black skirt, black shoes with 2-inch heels, skin tone stockings and hair must be
in a neat and tight bun with hairnet.
Male participants should wear white-long sleeved polo with bow tie, black slacks, black
leather shoes, black high socks and must have clean and neat haircuts.
2. Participants are required to provide their own working tools, fruits, vegetables, tubers,
and root crops to be used in the competition. No tools requiring electrical power will be
allowed.
3. The fruit carving maybe made for a center piece. This may be a “tableau,” a banquet
or buffet center piece. One hundred percent (100%) of the materials for display should
be carved. No plastic designs or additions will be allowed.
4. Space provided for entry set-up is 80 cm x 80 cm. No height limit.
5. NO pre-slicing, carving or preparation of fruits and vegetables will be allowed before
the competition.
6. NO marks or drawings should be visible on the fruits and vegetables.
7. Coordinators and judges will check the materials before the start of the competition.
8. Any materials with marks or drawings will be taken out.
9. Only toothpicks will be allowed for needed connections of fruits and vegetables.
10. Participants can use props, linens to enhance the total presentation of their entries;
however, this will not be included in judging.
11. Time allotment for the competition is two hours.
12. All utensils and other paraphernalia should not bear any logo or identification marks of
the school represented.
13. The output of fruit and vegetable carving will be displayed up to the end of the day’s
activity.
14. The judges’ decision is final and irrevocable.
CRITERIA POINTS
Degree of Difficulty 30
Artistry 30
Presentation 20
Safety and Hygiene 20
TOTAL 100

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COMPETITION GUIDELINES

DESERT FLAMBÉ
ENTRY FEE : Php1,500.00/Individual
Date and Time : September 26, 2019 / 2:15PM – 5:00PM
Venue : Grand Chardonnay

This competition aims to showcase the knowledge and skills of the students in typical flambé
dessert preparation and presentation.

MECHANICS:

1. The participants shall wear the following:

Female participants should wear white long-sleeved blouse with collar and diamond tie,
mid-knee black skirt, black shoes with 2-inch heels, skin tone stockings and hair must be
in a neat and tight bun with hairnet.
Male participants should wear white-long sleeved polo with bow tie, black slacks, black
leather shoes, black high socks and must have clean and neat haircuts.
2. Cooking of fruits must be done on the spot.
3. Flavoured mousse, ice cream and whipped creams are allowed.
4. Garnishes can be pre -prepared.
5. The flambé base sauce (caramelizing of sugar) must be done on the spot.
6. Participants will provide all equipment except for working/display table, which will be
provided by the Organizing Committee.
7. No pre-decoration of plates or glasses should be done. Maximum size of plate will be 33
cm. or 13” in diameter. Logos or any identifying marks of the participating school on
plates and equipment are not allowed.
8. Only one flambé trolley is allowed on stage for the preparation of flambé to be
provided by the participants.
9. The organizing committee shall check all ingredients an hour prior to the competition.
10. Each participant will prepare his/her entry on the spot under a time limit of eight (8)
minutes.
11. One portion with full decoration/garnishes and presentation is required for exhibit and
the other portion is for judges’ evaluation.
12. In case of a tie, the participant who received the highest number of points in taste
criterion will be proclaimed the winner.
13. Music may be allowed but will not be judged.
14. The judges’ decision is final and irrevocable.

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COMPETITION GUIDELINES

CRITERIA POINTS
TASTE 30
Good balance in ingredient combination.
No ingredient dominates the taste of base item.
PRESENTATION / INNOVATION 30
Color harmony and portion size
Decoration is simple but attractive.
Dish served with proper temperature.
WORKMANSHIP 20
Mis en place, organization of tools and materials.
Recipe matches the ingredients used (for two portions only).
Preparation method of recipe is followed step by step.
Cooking method is executed properly.
The dish is appropriately plated and decorated.
CREATIVITY 20
Display of new ideas with a modern twist.
TOTAL 100

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COMPETITION GUIDELINES

WAITERS’ RELAY
ENTRY FEE : Php2,000.00/Group
Date and Time : September 27, 2019 / 8:15AM – 10:30AM
Venue : Grand Chardonnay

Waiter’s relay is a race that showcases a waiter’s skill for changing a soiled table linen, carrying
a tray, setting-up a table and bussing out within a time frame.

GUIDELINES:

1. The participants must wear the following:

Female participants should wear white long-sleeved blouse with collar and diamond tie,
mid-knee black skirt, black shoes with 2-inch heels, skin tone stockings and hair must be in a
neat and tight bun with hairnet.
Male participants should wear white-long sleeved polo with bow tie, black slacks, black
leather shoes, black high socks and must have clean and neat haircuts.
2. Each team shall be composed of 2 members.
3. Participants shall execute the entire table service preparation on the shortest possible time.
4. The First (1st) team member must take the table linen and be able to perform proper laying
and changing soiled linen.
5. The second (2nd) team member shall carry a tray with table appointments to be set-up on
the table (American breakfast set-up for 2) passing through obstacles. The organizers will
indicate the actual set-up.
6. The First (1st) team member participant shall follow the proper bussing out.
7. All table appointments shall be provided by the organizers.
8. The neatness of laying the linen and proper positioning of table appointments, etc. shall be
rated.
9. The judges’ decision is final and irrevocable.

CRITERIA POINTS
Speed 10
Correct table set-up 30
Proper way of loading, carrying and unloading the tray 20
Technique for changing linen 20
Bussing out 20
TOTAL 100

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COMPETITION GUIDELINES

COCKTAIL MIXING with FLAIR TENDING

ENTRY FEE : Php 1,500.00/ Individual
Date and Time : September 27, 2019 / 1:15PM – 4:00PM
Venue : Grand Chardonnay

This is an individual competition showcasing the student’s skills on cocktail mixing and flair
tending. The participant shall be given seven (7) minutes to perform an innovative cocktail
mixing following the IR 4.0 challenge theme.

MECHANICS

1. The participants shall wear the following:

Female participants should wear white long-sleeved blouse with collar and diamond tie,
mid-knee black skirt, black shoes with 2-inch heels, skin tone stockings and hair must be in
a neat and tight bun with hairnet.
Male participants should wear white-long sleeved polo with bow tie, black slacks, black
leather shoes, black high socks and must have clean and neat haircuts.
2. The participant must be a bona fide student of the university/college currently enrolled.
3. The participant must create and present one original cocktail drink.
4. The drink recipe written on an official recipe form must be submitted upon registration for
participation in 5 copies.
5. All ingredients, tools and materials shall be provided by each of the participants.
6. The cocktail drink may be shaken, stirred or blended.
7. Garnishing shall be made of edible fruits and/ or vegetables only. No artificial or
manufactured items are allowed.
8. Garnishes shall be cut and prepared in one common preparation room. Bringing of pre-
cut garnishes is NOT allowed.
9. The cocktail mixing should be good for two (4), one (1) for display and one (1) each for
the three (3) judges.
10. Participants shall use standard glassware for his/her serving presentation of the entry drink.
11. The name of the drink must be relevant to the theme.
12. Other competitors will not be allowed to watch the actual competition unless it is his/her
turn.
13. Participants shall use only the liquor bottles included in the recipe for flairing.
14. No empty bottles or juggling props shall be used in the routine exhibition.
15. Any flairing act/performance is allowed except for naked flames. Obscene language
and sexual acts are strictly forbidden.
16. Free-pouring style is required.
17. Using of pourers is a must and it should not be removed from the bottle while flairing.
18. Participants shall provide their own background music that is on USB and must be cued at
the start of the competition. It must be properly labelled with the contestant’s name, entry
and the music title.
19. No coach or assistants are allowed in the preparation room.
20. The judges’ decision is final and irrevocable.

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1st ACHI – AAHRMEI NATIONAL INTER-SCHOOL SKILLS COMPETITION
COMPETITION GUIDELINES

CRITERIA POINTS
MIXING / KNOWLEDGE 30
(Technical Approach, Accuracy / Correctness)
FLAIR 20
(Technical Flair, Flair Difficulty (Uniqueness), Equipment and Bottles
handling, Entertainment Value/Confidence, Timing/Time
TASTE AND PRESENTATION 40
(Presentation, Taste, Color Combination, Name Association)
NEATNESS AND ORDERLINESS 10
TOTAL 100

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