Ingles
Enviado por neni24 • 2 de Septiembre de 2015 • Tareas • 529 Palabras (3 Páginas) • 110 Visitas
C.T.P of Sardinal
EXTRA CLASS WORK : ENGLISH FOR CONVERSTION
THEME: GASTRONIMICO REGIONAL EVENT
STUDENT NAME: JEREMY VARGAS GALLO
TEACHER: SARA JAEN
SECTION: 11-2 AYB
YEAR: 2015
Gastronomy Intercollegiate Contest
Objective
The food is average competition at the regional level by CTP Sardinal through the food and beverage department taught in that school in order to reassess and disseminate our input and our rich and diverse regional cuisine which for various reasons has been lost with the passage of time. In this sense we want to encourage research and creativity of young talented and passionate about our wealth
¿Who will compete?
The contest is aimed at young students taking 3rd, 4th year and to secondary education in public and private institutions at the regional level.
Base contest
1- Requirements:
• A school may be represented by two teams at most.
• Each team must have a designated school teacher.
• Teams may participate only in a recipe.
• Teams must be comprised of three members
• All participants must be enrolled in the 3rd, 4th and 5th grade.
2- Description:
• shall submit to the contest recipes own dish of the region in which you are.
• virtual must send all documents requested in the registration stage according to the schedule described by the CTPSrdinal.
• It is essential that the participants get detailed and in-depth information on the history of anecdotes and secrets around the dish dish presented among other data enabling an appropriate illustration of the woodwork
• The winner will be chosen on the contest.
3- Evaluation Criteria
Criterios | puntaje | |
A | Isumos The dish should include only products of the region .In case of 2 entrees consider garrison (not consider rice) | 20 |
B | Creativity The dishes must be crativos in its original presentation and adapting traditional cuisine rescuing flavors. | 20 |
C | Prescribing Information The participant must consider information regarding the plate as history, anecdotes or any other relevant data | 20 |
D | Cost Maximum 40 000 per prescription (3 servings or dishes) The description of input costs must be supported by an affidavit | 10 |
E | Flavor The taste of prepared dishes is important for their acceptability and difucion | 20 |
F | Presentation and hygiene Dish: hygienic, order the dish and the presentation of it is evaluated Applicant: personal hygiene (hands, nails, hair tied with net or hat), was evaluated using uniform
| 5 5 |
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