Folk Dance competition

Short Description: The Folk Dance Competition showcases the traditional and
cultural dance forms. Celebrating cultural heritage through rhythmic movements,
colorful costumes, and lively music. Participants must perform authentic folk
dances from various regions, bringing history and storytelling to life on stage.

GENERAL MECHANICS:

1. Each section must form a group, consisting of ten (10) participants. With
assigned team names that represent their group identity and spirit.
2. Each participating team must wear a costume according to the category of their
chosen dance. (The class presidents of each section will be attending the meeting
on March 14 to discuss their assigned region/destination for the competition.)
3. Here is the list of dances that each section’s president may possibly draw.
 Binislakan
 Pukol
 Binatbatan
 La Jota Moncadena
 Alfamor
 Gayong-gayong
 Itik-Itik
 Tiklos
 Salakot
1. Participants are encouraged to enhance their performances with accessories
and props that reflect their team’s dance and amplify the impact of their folk
dance.
2. The choreography should follow the traditional dance they will execute. NO
ADDITIONAL STEPS and NO MIX OF MODERN DANCE.
3. Participants take turns showcasing their individual folk dances within their
respective teams in the LCC Quadrangle. Contestants are required to be in the
 area 30 minutes before the contest; failure to do so will result in disqualification.
4. Each section is given a designated time slot of 3-5 minutes to captivate the
audience and judges.
5. The competition will have three winners (1st, 2nd, & 3rd); each will receive a
certificate of recognition and a trophy. All contestants will receive certificates of
participation.
6. The judges' decision is final and irrevocable.

Tour Guiding competition

Short Description: The Tour Guiding Competition challenges the participants to

showcase their skills in delivering engaging, informative, and interactive guided
tours. Contestants demonstrate expertise in storytelling, navigation, and cultural
knowledge, providing an immersive experience for their audience.
(EXTEMPORANEOUS)

VENUE: LCC Quadrangle

GENERAL MECHANICS:

1. Each team will consist of (2) participants. An alternate student must be

registered to take over in case of the absence of the contestants.
2. Participants are required to wear a tour guide attire (white polo, brown pants,
and white shoes).
3. The class presidents of each section will be attending the meeting on March 14 to
discuss their assigned region/destination for the competition.

4. The participants must prepare their own script, including an introduction, a

description of the destination, and closing statements. The script/narration can be
either Tagalog or English.

5. A creative and catchy tour name must be made by the participants.

6. Contestants may use and bring their own things to use in their performance. (ex.
whistle, flag, and medicine kit).

7. There will be two (2) destinations that will be randomly flashed on the screen, and
they have a minimum of eight (8) minutes and a maximum of ten (10) minutes
duration showcasing the beauty of their chosen place. They may share the
history/origin of the place, culture, and some important things of the attractions
that will be flashed on the screen. They will be given two (2) minutes for the
preparation.

8. The competition will take place in the LCC Quadrangle area. Contestants are
required to be in the area 30 minutes before the contest; failure to do so will result
in disqualification.

9. This competition will have three winners (1st, 2nd, & 3rd); each will receive a
certificate of recognition and a trophy. All contestants will receive certificates of
participation.

10. The judges' decision is final and irrevocable.

DIGITAL POSTER Making

Short Description: Digital Poster Making Competition, invites participants to

express their creativity and design process in crafting visually compelling digital
posters. Contestants demonstrate mastery in layout, typography, color theory, and
visual storytelling, producing posters that captivate and communicate effectively.
The competition celebrates innovative design and the power of digital artistry.

General Mechanics:

1. Each section must have two (2) representatives for this competition. An
alternate student must be registered to take over in case of the absence of the
contestants.
2. The class presidents of each section will be attending the meeting on March 14 to
discuss their assigned region/destination for the competition.
3. The poster size should be 2 feet x 5 feet in portrait orientation.
4. Each participant will receive 180 pesos to cover the cost of printing the
 tarpaulin. and it will display on Day 1 of our event on April 28, 2025.
5. The design should be original and created solely by the participant.
6. The use of copyrighted images, texts, or graphics is strictly prohibited.
7. Each participant is allowed to submit only one entry.
8. All entries must be uploaded to the G-drive provided by the organizers before
April 23, 2025, until 8:00 pm ONLY in high-resolution format (JPEG or PNG). The
deadline for submission is strictly enforced, and late entries will not be
accepted.
9. A screenshot of the uploaded file must be sent to habimiceclass@gmail.com. The
e-mail submission must include the subject DIGITAL POSTER and the body
name of the contestants, course & section (e.g., Angelica Lina - HM3B).
10. This competition will have three winners (1st, 2nd, & 3rd); each will receive a
certificate of recognition and a medal . All contestants will receive certificates of
participation.
11. The judge’s decision is final and irrevocable.

Travel FEATURE ARTICLE writing

Short Description: Travel writing is a genre of writing that combines personal

experiences, observations and insights about a particular place or journey. It aims to
capture the essence of destination through vivid descriptions, cultural insights, and
engaging storytelling.

VENUE: Mock Hotel

GENERAL MECHANICS:

1.Each section must have one participant to join this competition. An alternate
student must be registered to take over in case of the absence of the contestants.

2. Participants must wear their department shirt during the competition.

3. Organizers will present a film/video clip about HABI, and it will be the basis of
their feature article.

4. The video will be 5-10 minutes long and will only be played ONCE.

5. Jotting down insights is allowed under the supervision of the organizers,

Usher/Usherette.

6. Writing the article will start AFTER the video presentation.

7. Participants will be given 1 hour and 30 minutes to formulate and finalize their
feature article. (They are not allowed to go out of the venue during the competition.)

8. Participants will use a ballpen and a long bond paper.

9. The article must consist of 500-800 words. It must be written in the second or
third person point of view.

10. Participants must be at the venue at least 30 minutes before the competition
starts.

11. They are not allowed to use any electronic devices (i.e., cellular phones, tablets or
laptops during the competition).

12. The competition will have three team winners (1st, 2nd, and 3rd place) who will
each receive a medal and certificate of recognition. Certificates of participation will
also be given to all the contestants.

13. The judges' decision is final and irrevocable.

MOCKTAIL SHOWMANSHIP

Short Description: A mocktail is a non-alcoholic beverage expertly crafted to rival

the flavors of a normal cocktail. Showmanship is the skill of presenting something
in an entertaining or impressive way. It can also refer to the ability to capture and
hold the attention of an audience.

VENUE: LCC Quadrangle

SPECIFIC GUIDLINES:
1. Every section must have one (1) participant to join this competition.
2. Contestants must wear food and beverage uniforms. (LCC CITHM F&B
UNIFORM) or (white long sleeve blouse, bow tie, vest, pants or skirt, black shoes
at least 1-inch heels).
3. Students will create a non-alcoholic drink in four (4) minutes, including
showmanship. Correct serving glass, creative garnishes, and correct preparation
are required. Creativity, modern presentation, and artistic approach will have a
great impact on scores.
4. Showmanship in mocktail making is about entertaining the audience through
confident presentation, creativity, and smooth execution. ( It’s not necessary to
do the flairtending).
5. Perform a mocktail mixing with showmanship by showing some dance moves
while mixing their non-alcoholic drinks.
6. The competition will occur simultaneously, with the first table performing
while the second table prepares to perform. The sequence of the participants
depends on the draw lots on March 14, 2025.
7. Organizers will NOT provide any ingredients for participants. The participants
will provide all the local ingredients they need.
8. Dairy products and their substitutes are not allowed.
9. The mocktail drink may be shaken, stirred, or blended.
10. The basic tools and equipment are provided by the organizers. Otherwise, they
may bring their own tools and equipment if necessary.
 Organizers will provide the following: blender, glass, bar spoon, jigger, muddler,
shaker, cocktail strainer, chopping board, knife, ice bucket, ice scoop, citrus
juicer, and cooler.
1. Each participant must make a mocktail entry on the spot; they must be able to
make a glass with a garnish for presentation and 3 small shot glasses for tasting.
2. Points will be deducted if time exceeds the four-minute limit and will be
disqualified if over five minutes. One point deduction for every 15 seconds in
excess of the time limit.
3. Participants shall use standard glassware for his/her serving presentation of the
 entry drink.

14. Participants must provide and use a serving tray to bring his/her ingredients
and/or equipment to the mixing table/bar.

1. Garnishes/decorations must be of edible fruits and vegetables. These will be

pre-cut by the contestant himself/herself in the preparation room but have to be
assembled on stage only during the competition proper. Use of flowers is
permitted as long as they do not touch the drink. No manufactured items, edible
or non-edible, will be allowed except for fruit picks.

17. Any music is allowed as long as the sound and lyrics are not rude.

18. The competition will have three winners (1st, 2nd, and 3rd place); each will
receive a medal and a certificate of recognition. Certificates of participation will also
be given to all the contestants.

19. The judges' decision is final and irrevocable.

Cook - off (Heritage Cuisine)

Short Description: A Cook-off is a competitive cooking event where teams are

assigned a specific place and must create a dish inspired by its cuisine. Each team
showcases their creativity, technique, and cultural interpretation, with dishes
judged on authenticity, taste, and presentation.

Venue: Kitchen

GENERAL MECHANICS:

1. Each section must have three (3) representatives for this competition. An alternate
student must be registered to take over in case of the absence of the contestants.

2. Contestants must wear the proper kitchen attire. Which includes a complete
chef’s uniform or a white polo shirt, black slacks, gloves, hairnet, apron, black socks,
and clog shoes.

3. Contestants must be able to make one dish. The dish each team will make will
depend on the place assigned for each section. (Also think of a creative name for the
dish.)

4. Each team will be given a budget of Php 500 to cover the cost of ingredients.

5. Teams must provide at least three (3) plain white kitchen towels as part of their
required materials.

6. Teams shall request the basic tools and equipment from the organizers, which
must be submitted together with the recipe and list of ingredients on or before April
11, 2025, until 5:00 PM only. Otherwise, they may bring their own tools and
equipment if necessary.

7. The ingress form of ingredients will be submitted one (1) week before the
competition day. Before the competition starts, the organizers will check each
working area to ensure that no items (e g., food, beverages, etc.) not listed in the
recipes are brought in.

8. All preparation and cooking of dishes, including garnishes, must be entirely done
on the spot.

9. Each team must prepare two plates for each dish. One (1) for display and one (1) for
tasting.

10. Teams will be given a total of one (1) hour to prepare their dish and clean the
kitchen station. Organizers will monitor the time, and contestants are STRICTLY
required to follow the time limit. Participants must raise their hand when the time
limit ends, regardless of whether the dish is finished or not.

11. The completion will be conducted in two batches. Contestants will randomly
select a number from 1 to 9. Those who draw numbers 1, 2, 3, 4 & 5 will form the first
batch, while those with numbers 6, 7, 8 & 9 will comprise the second batch.

12. Coaches and spectators are not allowed to enter the work area; they may only
watch from a designated area in the kitchen.

13. Participants are required to remain at the competition venue during the judging
time to address any questions posed by the judges.

14. Contestants are required to be in the area 30 minutes before the contest; failure
to do so will result in disqualification.

15. The competition will have three winners (1st, 2nd, and 3rd place); each receiving a
medal and a certificate of recognition. Certificates of participation will also be given
to all the contestants.

16. The judges' decision is final and irrevocable.

Table Setting with centerpiece

Short Description: Table Setting refers to the arrangement of tableware, utensils,

and decorations to create an organized and visually appealing dining experience. It
varies based on the occasion, from casual to formal settings, and follows etiquette
rules to enhance the meal's presentation and functionality.

VENUE: LCC Quadrangle

GENERAL MECHANICS:

1. Each section must have three (3) representatives for this competition. An
alternate student must be registered to take over in case of the absence of the
contestants.
2. Contestants must adhere to the proper attire as follows:
 Male: White long sleeve, black slacks, and black shoes.
 Female: White long sleeve, black skirt, skin-tone stockings, and black heels with
a minimum height of 2 inches.
1. Contestants must be able to prepare a table set up for two with the theme HABI.
2. Each team will be given an amount of Php 500.00 to cover the setup expenses.
(These expense items must not exceed the given budget.)
3. Tables and chairs will not be provided by the organizers. Participants are
welcome to bring their own accessories and additional materials, apart from
those provided by the organizers.
4. The organizers will provide a Requisition Form (with no additions or removals
once submitted) for essential items like cloth, plates, utensils, glasses, etc.
Additionally, an ingress form will be given to all participating teams for the
materials and equipment they plan to bring to the contest, allowing for
adjustments as needed.
5. The forms must be submitted to one of the members of the program committee
on April 11, 2025, until 5:00 pm only.
6. Before the competition starts, the organizers will inspect each working area to
ensure that no items not listed in the Ingress form are brought in.
7. Each team will be given a 3x3 meter space to set their table. Teams will be
allocated a total of 45 minutes to complete the setup.
8. Contestants must prepare and assemble the table, including the backdrop, table
accents, and centerpiece (pre-made centerpieces are allowed).
9. The competition will take place in the LCC Quadrangle area. Contestants are
required to be in the area 30 minutes before the contest; failure to do so will
result in disqualification.
10. The judges' decision is final and irrevocable.

the Bed Making competition

Short Description: A Bed Making Competition is a fun and fast-paced contest where
participants race to neatly and efficiently make a bed within a set time. Judging is
based on speed, neatness, technique, and overall presentation. This event promotes
attention to detail, and hospitality skills.

VENUE: LCC Quadrangle

GENERAL MECHANICS:

1. Each section must have 1 representative for this competition. An alternate

student must be registered to take over in case of the absence of the contestants.
2. Contestants must wear proper housekeeping attire: white polo, black slacks,
and clogs shoes.
3. Contestants will be given ten (10) minutes to perform the traditional bed-
making process. Exceeding the time limit will result in a deduction.
4. Participants must follow the traditional bed-making steps, which include:
 Stripping the bed.
 Spreading and tucking the bottom sheet.
 Placing the top sheet and blanket properly.
 Arranging pillows neatly
1. All competition materials will be provided by the organizers. Participants can
use their own materials, for example, (a runner with habi patterns).
2. There will be a deduction of points for every linen dropped.
3. The competition will take place in the LCC Quadrangle area. Contestants are
required to be in the area 30 minutes before the contest; failure to do so will
result in disqualification.
4. The competition will have three winners (1st, 2nd, and 3rd place); who will each
receive a medal and certificate of recognition. Certificates of participation will
also be given to all the contestants.
5. The judge’s decision is final and irrevocable.

TOURISM and hospitality Quiz Bee

Short description: A face-to-face scholastic competition where the contestants will

be given a chance to exercise intellectual capabilities under time pressure. This
competition aims to challenge the students' knowledge and awareness in subjects,
topics and issues relevant to the tourism and hospitality industry.

VENUE: LCC Quadrangle

GENERAL MECHANICS:
1.A team shall be composed of two (2) regular contestants and one (1) alternate
contestant. In case a regular contestant may not be able to compete, the alternate
shall take his/her place.

2. Contestants must wear the CITHM department shirt on the day of the
competition.

3. Quiz materials (white board, marker, and eraser) will be provided by the
organizers.

4. Topics to be covered in the quiz bee shall include the following subjects:

 Macro and Micro Perspective in Tourism and Hospitality (Tourism Principles)

 Risk Management as Applied to Safety, Security and Sanitation
 Tourism Geography
 Quality Service Management
 Current Events
 General knowledge about the industry and in the Philippines.

5. The contest shall be conducted in three (3) rounds:

 Easy
 Average
 Difficult.

6. Each question will have corresponding point/s. The student who answers
correctly will have the point.

The pointing system for each level will be as follows:

 Easy Round 10 questions-1 point each

 Average Round 8 questions-3 points each
 Difficult Round 5 questions-5 points each

7. Contestants are given limited time to answer each question.

 Easy Round-15 second

 Average Round-25 seconds
 Difficult Round-35 seconds
 Clincher Round-15 seconds
8. The question will appear on the LED screen, and the quiz master will read it only
twice.

9. The contestant can write their answer on the white board even while the quiz
master is reading the question. They can only show their answers once the quiz
master says, “White boards up.”

10. Any contestant caught writing on their white board after the bell will be
disqualified from raising their answer on the given question.

11. Wrong spelling is wrong, and any student caught in any act of cheating or any
form of dishonesty shall automatically be disqualified.

12. When the time is up, the quiz master will announce the correct answer. The
contestants with the right answer will get a point. The score will be shown in the
leaderboard.

13. In case of a tie, a clincher will be asked worth 1 point. The first contestant to
answer the question correctly will be declared the winner.

14. At the end of each round, the cumulative score of each contestant will be
computed. At the end of the contest, the contestant with the highest cumulative
score shall be declared the champion. The next to highest scoring contestant shall be
declared 1st and 2nd runner-up respectively.

15. The winner will be announced after the contest.

The waiter’s challenge

Short Description: Waiter's relay is a type of competition based on skill, speed

technique and teamwork of food servers. In this competition, each contestant will
demonstrate his/her ability to set a table with the designated table setting and
napkin folds while racing against the clock.

VENUE: LCC Quadrangle

GENERAL MECHANICS:

1.Each section must have five (5) representatives for this competition: 1 for napkin
folding, 1 for laying of the table cloths with cutlery, 1 for plate setup, 1 for glass set
up, and 1 for the oval tray. An alternate student must be registered to take over in
case of the absence of the contestants.

2. Contestants must wear white long sleeves, slacks, and rubber shoes.

3. All competition materials will be provided by the organizers.

4. As part of the waiters' relay, contestants will undergo different obstacles which
may or may not include zigzag, jumping, and stairs.

 The first member of the team will execute the seven (7) basic folds.

SPECIFIC GUIDELINES:

5. Participants are to showcase skills in napkin folding. Organizers provide all the
starched cloth napkins to be used for the competition. Starched napkin size: 20
inches x 20 inches.

 The second member will lay the table cloth with cutlery.
 The third member will set up the plate good for 3 guests.
 The fourth member will do the basic glass set-up (American set-up) good for 3
covers following the proper stand.
 The fifth member will set up the oval tray together with an ice bucket.

6. There will be one point deduction for every dropped utensil.

7. Five (5) points will be deducted from the overall team score for every broken
material. Furthermore, the team shall pay for the replacement of any broken item.

8. The competition will take place in the LCC Quadrangle area. Contestants are
required to be in the area 30 minutes before the contest; failure to do so will result
in disqualification.

9. The competition will have three team winners (1st, 2nd, and 3rd place) who will
each receive a medal and certificate of recognition. Certificates of participation will
also
be given to all the contestants.

10. The judges' decision is final and irrevocable.

Tsokolate de BatIROL (institutional)

Short Description: Tsokolate de Batirol is a traditional Filipino hot chocolate made
from tablea (pure cacao tablets) mixed with hot water or milk and whisked to a
frothy consistency using a wooden baterole.

VENUE: LCC Quadrangle

GENERAL MECHANICS

1.Each department must have three (3) representatives-one (1) faculty member and
two (2) students per department for this competition. An alternate faculty member
& student must be registered to take over in case of the absence of the contestants.

2. Contestants must wear the proper kitchen attire: white polo shirt, black slacks,
gloves, hairnet, apron, and clog shoes/black nonslip shoes.

3. Contestants must be able to prepare a Tsokalate drink and one dish (Kakanin).

4. Contestants must follow traditional methods in brewing tsokolate drink (using

tablea and manual stirring, no shortcuts or pre-made mixtures).

5. Each team will be given an amount of Php 500.00 to cover the ingredients.

6. Teams must provide at least three (3) plain white kitchen towels.

7. Teams shall request the basic tools and equipment from the organizers, which
must be submitted a week before the competition. Otherwise, they may bring their
own equipment, if necessary.

8. Before the competition starts, the organizers will check each working area to
ensure that no items (e.g., food, beverages, etc.) not listed in the recipes are brought
in.

9. All preparation and cooking of dishes, including garnishes, must be entirely made
and crafted on the spot. Teams who bring in any cooked item will be disqualified.

10. Teams will be given a total of 1 hour and 30 minutes to prepare their dish.
11. Each team must submit their recipe and list of ingredients to the organizers on or
before April 20, 2025, until 6pm only.

12. The ingress of ingredients will be at 7:00 am on the competition day.

13. The competition will have three winners (1st, 2nd, and 3rd place), each receiving a
medal and a certificate of recognition. Certificates of participation will also be given
to all the contestants.

14. The judges decision is final and irrevocable.