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Season Kulinarya Atbp

posted: Aug-24-2009



Theme: Exploring Gourmet the Healthy Way
Schedule of Events: September 17-18,2009

Day Code Title Venue Level
1 SKA-TBS 1 Table setting for two with service simulation (on-the-spot) GCIC 2nd year
1 SKA-TBS 2 Table setting for two (display) GCIC 1st year
1 SKA-BTS Buffet Table Set-up using Edible Centerpiece (on-the-spot) AVR 1st & 2nd year
1 SKA-GFW Gourmet Food Workout (on-the-spot)
1. appetizer, main dish, dessert
2. gourmet salad concoction
3. cake decorating display		 GIS kitchen, AVR 1st & 2nd year
1 SKA-GP Gourmet Pralines/Petit fours (display) GCIC 1st & 2nd year
2   Seminar Series
1. Culinary as Profession
      by :Chef Nancy Reyes Lumen
             Rosebud Benitez
2.  Sustainable Hospitality Marketing
      by: Ms. Morales
3. Certified Hotel Professional of UK
     by: Henry Ong, CHP Managing Director
 		   All levels
2 SKA-WCC Waiter’s Call Challenge (on-the-spot) GCIC 1st & 2nd year
2 SKA – QUIZ Culinary Quiz-bee GCIC 1st & 2nd year
2 SKA-BCC The Bartender’s Call Challenge (on-the-spot)
1. Cocktail Mixing
2. Mocktail
3. Flair tending		 GCIC 1st & 2nd year
2 SKA-GS Gourmet Sandwich Making (on-the-spot) GCIC 1st & 2nd year


Part 2

  • Synchronize flairing show selected HM students
  • Bartending with flairing – TGIF Group

Part 3

  • Awarding Ceremony



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