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HME 9 Table Setting Guidelines

The document provides guidelines for a culminating activity where student groups will set up a table setting to demonstrate catering skills, including bringing a menu, costing, and place settings. Groups will be evaluated on themes, appearance, proper use of tableware, and harmony of elements in a 100 point scoring system.

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31 views3 pages

HME 9 Table Setting Guidelines

The document provides guidelines for a culminating activity where student groups will set up a table setting to demonstrate catering skills, including bringing a menu, costing, and place settings. Groups will be evaluated on themes, appearance, proper use of tableware, and harmony of elements in a 100 point scoring system.

Uploaded by

reddarrenvillasenor11
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
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Republic of the Philippines

BULACAN AGRICULTURAL STATE COLLEGE


Institute of Management
Pinaod, San Ildefonso, Bulacan, Philippines 3010

HME 9: CATERING MANAGEMENT

CLASSROOM PRELIM CULMINATING ACTIVITY


SAVE THE DATE: WEDDING EXHIBIT 2024

GUIDELINES

1. Each group will come up with the name of catering business with comprehensive
introduction and profile of the business as well as the products and services offered.
2. Each group will bring a written menu and costing. This should be based on the
group’s preferences. Type or print of menu that is appropriate in size and style for
the setting.
3. Using their own dishes, utensils, glassware, linens and centerpieces, group will
demonstrate the correct place setting for the presidential table.
4. All groups will be encouraged to execute plated of compliment dishes during the
culminating activity.
5. Provision of brochure for marketing is encourage as long as it is appropriate and
can enhance for the presentation of the final output.
6. All group participants will set up at the same time and remain in place until all
judging is complete.
7. Group participants will have 2 hours to complete all the tasks.

TABLE SETTING HINTS

1. 2 long tables and 10 tiffany chairs will be utilized for the execution.
2. Use trays to carry dishes to table.
3. Arrange silverware, dishes and napkins appropriately - napkin to left of plate or top
of the charger plate, silverware, one inch from table edge, knife blade toward plate
and glassware like goblet, red and white wine glass are set appropriately.
4. Touch only the handle of silverware, edge of dishes and bottom or stem of the
glassware.
5. Searching on internet is encourage for the inspiration of your table set up.

____________________________________________________________
www.basc.edu.ph / Email: info@basc.edu.ph
Telefax Nos: (044) 762-1427 / (044) 762-0120

BASC-IM-QSF-01/Rev.01 (02.03.2020)
Republic of the Philippines
BULACAN AGRICULTURAL STATE COLLEGE
Institute of Management
Pinaod, San Ildefonso, Bulacan, Philippines 3010

PARAMETERS FOR EVALUATION

1. IDEA – 20points
Theme carried out in color, dishes, silver, glassware, linen, centerpieces, and other
decorations.
2. GENERAL APPEARANCE – 20points
a. Clean, well ironed linens or placements
b. Clean, polished, sparkling dishes, silver and glassware
c. Centerpieces fresh and clean
d. Centerpieces in good proportion
3. PROPER USE OF ALL TABLEWARE – 30points
a. Dishes, glassware, silver, and napkins placed according to rules for table setting
b. Dishes, glassware and silver placed to provide for serving the stated menu
c. Appointment arranged for convenience
d. Spacing not to crowded
4. HARMONY – 30points
a. Dishes, silver, decorations, glassware and linen have texture that harmonize.
b. Dishes, silver, decorations, glassware and linens have pleasing shapes and
designs suited to article and suited to each other.
c. Dishes, silver, decorations, glassware and linens harmonize and blend in color.
d. One main color to emphasis to give the table attractive appearance.
e. Color of dishes and glassware attractive with food planned menu.

TOTAL POINTS – 100

“Knowledge is not enough we must apply”

Prepared by:

REGULUS A. CAIBIGAN, MSHTM


Professor, HME 9

____________________________________________________________
www.basc.edu.ph / Email: info@basc.edu.ph
Telefax Nos: (044) 762-1427 / (044) 762-0120

BASC-IM-QSF-01/Rev.01 (02.03.2020)
Republic of the Philippines
BULACAN AGRICULTURAL STATE COLLEGE
Institute of Management
Pinaod, San Ildefonso, Bulacan, Philippines 3010

____________________________________________________________
www.basc.edu.ph / Email: info@basc.edu.ph
Telefax Nos: (044) 762-1427 / (044) 762-0120

BASC-IM-QSF-01/Rev.01 (02.03.2020)

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