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Vegetable and Fruit Carving Competition Guidelines: Date: July 24, 2019 Time: 1:00-3:00 P.M. Location: Room

The document provides guidelines for a vegetable and fruit carving competition taking place on July 24, 2019 from 1-3 pm in Room ____. Participants must carve watermelon, papaya, squash, radish or taro and are not allowed power tools or pre-carving. Entries will be judged on difficulty, artistry, detail, originality, and cleanliness using a 100 point scale. Judges will be Westlhey B. Canonigo and Glenn Michael B. Estilloro.

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Rhea Caasi
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6K views2 pages

Vegetable and Fruit Carving Competition Guidelines: Date: July 24, 2019 Time: 1:00-3:00 P.M. Location: Room

The document provides guidelines for a vegetable and fruit carving competition taking place on July 24, 2019 from 1-3 pm in Room ____. Participants must carve watermelon, papaya, squash, radish or taro and are not allowed power tools or pre-carving. Entries will be judged on difficulty, artistry, detail, originality, and cleanliness using a 100 point scale. Judges will be Westlhey B. Canonigo and Glenn Michael B. Estilloro.

Uploaded by

Rhea Caasi
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

Vegetable and Fruit Carving Competition Guidelines

Date: July 24, 2019


Time: 1:00-3:00 p.m.
Location: Room _______

Fruit and Vegetable Carving Competition Format and Guideline


Participants are to carve, present and display within two hours their finished product
following the declared theme. Artistic skill in carving will have great impact on scores.  
SPECIFIC GUIDELINES
1. Participants are required to provide their own working tools, fruits and vegetables
to be used in the competition. No power tools allowed.
2. Watermelon, Papaya, Squash, Radish or Taro are the fruits and vegetable required
to be used as the main materials for carving. (Small quantity/portion of other fruits
and vegetables are allowed but should not dominate the identified main materials
for carving).
3. A concept for the “art” can be made. This may be a banquet or buffet centerpiece.
4. Space provided for entry set-up is 70 cm x 70 cm. Height limit is 70 cm.
5. No pre-slicing, carving or preparation of vegetables before the competition. No
mark or drawings should be visible on the fruit and vegetables. Coordinators and
judges will check the materials before the start of competition. Any materials with
marks or drawings will be taken out.
6. Accessories like wires, pins, Styrofoam, adhesive and toothpicks are not allowed.
7. Participants can use props, linens to enhance the total presentation of their entries;
however, this will not be included in judging.
8. Participants will register with the Organizing Committee two (2) hours before the
actual start of competition. Competitors who are late will be disqualified.
9. Time allotment for the competition is two hours. Going beyond the allotted time
will mean a penalty of one point per minute, which will be subtracted from the
total score.
10. Participants should not have any form of identification in their competition clothes
or uniform. All utensils and other paraphernalia should not bear any logo or
identification marks of the establishment represented.
11. Entries will be displayed until 4:00 p.m. on the competition day. Organizer may
dispose any uncollected exhibits after 4:30 p.m. on that day.

GUIDELINES FOR ASSESSMENT


Degree of Difficulty 0 - 25 points
Artistic Achievement 0 - 20 points
Work Involved and Work Details 0 - 25 points
Originality 0 - 20 points
Cleanliness 0 - 10 points
Total- 100 points

Teachers assigned for the event:


Westlhey B. Canonigo
Glenn Michael B. Estilloro
Name of Participant:

GUIDELINES FOR ASSESSMENT SCORE


Degree of Difficulty 0 - 25 points
Artistic Achievement 0 - 20 points
Work Involved and Work Details 0 - 25 points
Originality 0 - 20 points
Cleanliness 0 – 10 points
Total- 100 points
Comments and Suggestions:

Name and Signature of the judge:

Name of Participant:

GUIDELINES FOR ASSESSMENT SCORE


Degree of Difficulty 0 - 25 points
Artistic Achievement 0 - 20 points
Work Involved and Work Details 0 - 25 points
Originality 0 - 20 points
Cleanliness 0 – 10 points
Total- 100 points
Comments and Suggestions:

Name and Signature of the judge:

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