BREAD SHOWPIECE

Individual Display Category

Registration Fee: Php700.00

 

Rules and Guidelines

• This is an individual, non-tasted bread display competition. Entries will be judged on visual presentation, technical skill, and craftsmanship only. 

• The theme is open, allowing creative freedom within the stated rules. 

• Each competitor must present one (1) bread showpiece. 

• The bread showpiece must include a minimum of three (3) distinct bread varieties. Variations may be demonstrated through differences in dough type, fermentation method, form, shaping, texture, or baking style. 

• The maximum display space allotted per entry is 45 cm × 45 cm. All elements must remain within this allotted space. No height restriction. 

• All elements of the showpiece must strictly be edible and made from real baked bread. 

• Dummy bread, artificial replicas, or substitute materials are not allowed. 

• No frames, wires, molds, armatures, skewers, rods, or internal supports of any kind are permitted. The bread showpiece must be entirely self-supporting and constructed solely from edible bread components and edible bonding methods (e.g. dough-to-dough bonding, flour or starch paste, sugar-based glues such as caramel or glucose, or other edible binders). Judges reserve the right to cut through or partially dismantle the bread showpiece for inspection to verify compliance. Any use of non-edible materials for structural support will result in disqualification.

• The showpiece must be fully self-supporting, using edible construction techniques only. 

• All entries must be fully assembled and ready for display by the assigned setup time. No baking, cooking, or construction is permitted once the entry has been placed in the designated display area. Minor retouching may be done prior to placement; however, competitors are allowed a maximum of ten (10) minutes in the designated retouch area to make final adjustments, in order to give way to other competitors. 

• The display must be clean, stable, and safe for public viewing, and free from visible mold or spoilage.

• No branding, logos, or identifying marks are allowed on the display. 

• Entries will be judged based on the official bread display judging criteria. Judges’ decisions are final. 

Important Notes: 

• Name cards or logos identifying the competitor’s workplace may be displayed in an appropriate manner only after judging has been completed. 

• The organizers shall not be responsible for any loss of or damage to utensils, tools, or personal equipment. All showpieces must remain on display until the final day of the Expo. Any uncollected showpiece after 6:30 PM on the last day may be disposed of by the organizers.

JUDGING CRITERIA

TECHNIQUE & CRAFTMANSHIP ........................................... 0 – 30 points

Assessment of technical skill and craftsmanship demonstrated in the bread showpiece.

Judges will evaluate shaping, scoring, baking quality, joins, construction, and overall

control of bread as a medium. All elements must be edible and self-supporting, with clean

execution and professional finish.

STRUCTURE, STABILITY, BALANCE & ENGINEERING ..... 0 – 20 POINTS 

Judged on structural integrity, balance relative to the base, and overall stability of the showpiece. With no height restriction, the display must demonstrate proper weight distribution and balance within the allotted footprint. The showpiece must stand securely without frames, wires, molds, or supports, relying solely on edible construction techniques. 

PRESENTATION & VISUAL IMPACT ..................................... 0 – 20 points 

Evaluation of overall visual appeal as a food display exhibit. This includes balance, scale, proportion, and composition within the allotted base area, as well as cleanliness and professionalism. The showpiece should create a strong first impression while remaining visually stable and intentional. 

DEGREE OF DIFFICULTY ...................................................... 0 – 15 points 

Evaluation of the complexity and challenge level of the showpiece relative to its execution. Higher scores are awarded for ambitious designs that are successfully and cleanly executed, not merely large or elaborate pieces. 

ARTISTIC IMPRESSION & CREATIVITY .............................. 0 – 15 points 

Assessment of originality, creativity, and artistic interpretation of the open theme. Judges will consider concept development and creative use of bread forms, textures, and techniques, while maintaining cohesion and purpose without compromising balance or structure. Total 

Possible Points .............................................................. 100 points (no half points will be given)