food_stall

Page 1

STEP Skills Development and Competitions CONTEST AREA: Industrial Arts CONTEST PACKAGE

YEAR LEVEL: All Year Levels

ASSESSMENT

Number of Participants: 2

PROCEDURE/SPECIFICATIONS

RESOURCES T

Miniature of Food Stall (Mockup Development) TIME ALLOTMENT

CRITERIA

PERCENTAGE

PRELIMINARY ACTIVITIES a. Contest registration of participants and trainers

WORKING DRAWING

35%

b. Briefing orientation of trainers with the contest administrator a

day before the actual competition. c. The subject/contest piece shall be provide id d by the th organizers.

4 hours

25%

Workmanship

d. Inspection and distribution of contest materials.

10%

Design

DESCRIPTION

Originality Appropriateness

A mini structure intended to offer/cater food services which are affordable and accessible to consumers.

ILLUSTRATION

5%

a. Briefing of trainers and contestants with the contest

administrator (10 minutes).

65%

b. Final instructions of trainers with their contestants (5 minutes).

30%

Functionality

20%

c. Inspection of contest materials, tools, and equipment.

10%

a. Trainers shall serve as judges.

Arrangement

10%

b.

Communication Skills

USE

TOTAL

10% 5%

All outputs shall be endorsed to the Secretariat by the Contest Administrator.

c. All endorsed outputs shall be displayed until the duration of

the skills competition.

NOTES ATTACHMENT(S) Analytic Rubrics Scoring Contest Pieces

FORM OF JUDGING Compatriot Judging

c. T-Square d. Set of Triangles e. Templates f. Pair of scissor g. Set of brushes

100%

E Q U I P M E N T

AFTER

Provisions of Required Amenities

EMPLOYABILITY OR BUSINESS OPPORTUNITY Draftsman Assistant, Lay-out Artist/Entrepreneur

Effective in product presentations, window displays and entrepreneurial activities.

DURING

Workmanship

Time Management

Organizer/s

T

MOCK-UP DEVELOPMENT

none

T O O L S

e. Ocular inspection of the contest venue.

5%

Contestant/s a. Cutter b. Metric Scale

a. With regard to the provision of resources, the division and

regional organizers may opt to deviate. b. Coaches are allowed to observe the proces within 3 meter

range. c. Scale is 1:10 meter for perspective and mock-up; 1:20 for

elevation and plan view.

M A T E R I A L S

a. Glue gun b. Brush

a. Drafting Table b. Working table

a. pencil

a. 1 pc. 1/4 illustration board

b. eraser c. masking tape

b. acrylic colors (red,yellow,blue,black

d. glue e. other accessories f. acetate

c. 2 pcs. centra board

and white)


PERFORMANCE SCORING RUBRICS FOR MOCK-UP OF FOOD STALL WORKING DRAWING CRITERIA

35%

A. WORKMANSHIP - Accuracy

-

-

Completeness and Legibility of notations and Specifications

Neatness

B. DESIGN - Originality

-

25%

10% 5%

Appropriateness 5%

• Notations and specifications were complete and legibly written with guideline.

PERFORMANCE LEVEL 90 85 • Was noted to have one (1) • Was noted to have two (2) inaccurate dimension with almost inaccurate dimensions. Most of all of the line works were the lines were accurate. accurate. • Was noted to have missed one • Notations and specifications (1) notation/specification. were complete but with lettered Letters were legibly written but without guidelines. not uniformly done.

• The plan was neatly done without traces of erasures or creaser. • The design was unique and original.

• The plan was neatly done but was observed to have a crease on the paper. • The design was an innovation of those existing in malls.

• The plan was observed to have one (1) or two (2) erasure/creaser. • The design was an imitation from those existing in malls.

• The plan was observed to have three (3) or more erasures or creasers. • The design was old style and obsolete.

• The design was appropriate for the specific product indicated in the contest piece.

• The design was quite appropriate for the specific product indicated in the contest piece.

• The design was quite inappropriate for the product indicated in the contest piece.

• The design was inappropriate for the product indicated in the contest piece.

The product/output showed 6 of the following: • measurement were accurate • cuts were sharp and clean • angles were accurate • attachments of sides were neat and clean • accessories were appropriate • furnishings were made to scale • color combinations were attractively pleasing and attractively pleasing and appropriate for the product

The product/output showed 5 of the following: • measurement were accurate • cuts were sharp and clean • angles were accurate • attachments of sides were neat and clean • accessories were appropriate • furnishings were made to scale • color combinations were attractively pleasing and attractively pleasing and appropriate for the product

The product/output showed 4 of the following: • measurement were accurate • cuts were sharp and clean • angles were accurate • attachments of sides were neat and clean • accessories were appropriate • furnishings were made to scale • color combinations were attractively pleasing and attractively pleasing and appropriate for the product

95 • All measurement and line works were accurate based on given specifications.

MOCK-UP PRODUCTION 65% The product/output showed all of A. WORKMANSHIP 30% the following: • Accuracy - measurements • measurement were accurate - cuts • cuts were sharp and clean - angles • angles were accurate - attachment • attachments of sides were neat and clean • Completeness • accessories were appropriate accessories • furnishings were made to scale furnishings • color combinations were attractively pleasing and • Color Combinations attractively pleasing and appropriate for the product.

80 • Was noted to have three (3) inaccurate dimensions. Some of the line works were accurate. • Was noted to have missed two (2) or more notations and specifications. Letters were legibly written but not uniformly done and without guidelines.


CRITERIA B. FUNCTIONALITY 20% • provision of required amenities 10% - furniture - fixtures and others • arrangement 10%

C. TIME MANAGEMENT

D. COMMUNICATION SKILLS (3-5 minutes only)

10%

5%

95 • Was able to provide the required amenities for the type of food stall indicated in the contest piece. • Was able to sequentially arrange all the furniture and fixtures with regards to functions and convenience. • Was able to finish the output 10 minutes before the given time. • Able to clearly discuss/explain with confidence all of the following: a. process b. function of tools, materials and equipment c. cost of production d. employability e. business opportunity

PERFORMANCE LEVEL 90 85 • Was able to provide almost all of • Was able to provide most of the the required amenities for the required amenities for the type type of food stall indicated in the of food stall indicated in the contest piece. contest piece.

80 • Was able to provide some of the required amenities for the type of food stall indicated in the contest piece.

• Was able to orderly arrange all the furniture and fixtures with regard to its functions.

• Was able to arrange the furniture and fixtures with regard to its functions.

• Was able to arrange some of the furniture and fixtures with regards to its functions.

• Was able to finish the output 5 minutes before the allotted time.

• Was able to finish the output within the given time.

• Was not able to finish the output within the given time.

• Able to clearly discuss/explain with confidence 4 of the following: a. process b. function of tools, materials and equipment c. cost of production d. employability e. business opportunity

• Able to clearly discuss/explain with confidence 3 of the following: a. process b. function of tools, materials and equipment c. cost of production d. employability e. business opportunity

• Able to clearly discuss/explain with confidence 2 of the following: a. process b. function of tools, materials and equipment c. cost of production d. employability e. business opportunity

SPECIFIC INSTRUCTIONS 1. This contest requires two (2) contestants to work as a team. 2. While one (1) contestant is making the working drawing, his/her teammate can start working for the scaled model. 3. The pictorial drawing maybe presented using the mechanical or artist method. 4. The contestants should raise their hands to call the attention of the contest administrator to record the time finished ONLY after they have cleared/cleaned their working area.


Contest Piece:

A.

BURGER STAND with FRUIT JUICES

B.

A.

Given: SPACE AREA:

Contest Piece: SIOMAI/SIOPAO STAND with FRUIT JUICES

SPACE AREA:

18 sq. ft. 20 sq. ft.

Required:

B.

18 sq. ft. 20 sq. ft.

Required: 1. ELEVATIONS:

1. ELEVATIONS:

- Front Elevation - Plan View (shows location of lavatory, griller etc.)

- Front Elevation - Plan View (shows location of lavatory, griller etc.)

C.

Given:

2. PERSPECTIVE PICTORIAL DRAWING

2. PERSPECTIVE PICTORIAL DRAWING

3. MINIATURE (Scaled Model)

3. MINIATURE (Scaled Model)

AMENITIES: 1. 2. 3. 4. 5.

Metal Griller - .50 M. X .50M. Wooden Hanging Cabinet (optional) Juice Dispenser Aluminum/Glass Food Display Lavatory - .40M x .40M

C.

AMENITIES: 1. Aluminum Steamer 2. Cabinet 3. Juice Dispenser 4. Aluminum/Glass Food Display 5. Lavatory - .40M x .40M


Contest Piece: FRIED PRODUCTS STAND with FRUIT JUICES

A.

Given: SPACE AREA:

B.

18 sq. ft. 20 sq. ft.

Required: 1. ELEVATIONS: - Front Elevation - Plan View (shows location of lavatory, griller etc.)

2. PERSPECTIVE PICTORIAL DRAWING 3. MINIATURE (Scaled Model)

C.

AMENITIES: 1. 2. 3. 4. 5.

Electric Stove Gas Range Juice Dispenser Aluminum/Glass Food Display Lavatory - .40M x .40M


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