2022 Campus Cooking Competition Activity Planning Template I. Activity Theme:
"Sweet and sour, taste life" cooking contest for college students.
Second, the purpose of the activity:
This competition is a rich competition with entertainment, knowledge and skill, focusing on the connotation of "cooking culture" and increasing exchanges among college students. It aims to show each college student's personal style and enrich their spare time life.
Three. Time and place of activity:
Time: x month x day (x o'clock in the morning).
Venue: University Student Single Apartment Building.
Four. Organizer:
Xx youth league Committee
Verb (abbreviation for verb) Competitive information:
1. The dishes in this competition are one meat and one vegetable, or both. This information is free for participants.
2. The operation time of the two dishes is * * * 20 minutes, and the judges will score immediately after tasting.
(Washing vegetables, cutting vegetables and preparing materials are not included in the operation time).
3. The equipment and tableware of the competition are all prepared by the contestants themselves, and the materials are also prepared by themselves.
4, each dish must be named after a poem or word, and make appropriate explanations.
The competition steps of intransitive verbs:
1, the total * * * is divided into X groups:
The red name is the team leader. Before the game, say the team name and slogan.
2. The materials and corresponding ingredients shall be prepared by the competition members one day before the competition (the competition members shall arrange the main venue before X point and prepare other electrical equipment such as induction cookers).
3. The competition materials and corresponding ingredients are prepared by the players themselves.
4. On the day of the competition, the members of Group X were divided into X groups and decided by lot. The location is temporarily in xx. The game is timed by the referee: the dishes are finished in 20 minutes. After 20 minutes, if the cooking is not finished, deduct 1 minute for every extension of 10 second. After the competition, the judges will score points, and the first, second and third place and encouragement prizes will be awarded according to the scores.
5. After that, they will receive the prizes separately. After the game, the members will taste the cooked dishes together. Tentative for xx.
Seven, scoring criteria:
The score of dishes is 100, with the principle of "color, shape, taste and name", accounting for 25 points each. The operation time of each dish is calculated independently, and points will be deducted for overtime, and 1 minute will be deducted every 10 second.
1, color: bright and pleasing to the eye, with necessary decoration and eye-catching.
2. Form: Necessary formal beauty, clean utensils and pleasing collocation are required.
3, taste: requires five flavors to be harmonious, according to the seasonal characteristics, combined with the concept of health preservation, there are necessary characteristics. Please take summer health as the theme (dishes with local characteristics will be introduced by the participating teams).
4. Name: required for naming. Poetry must be commensurate with the color, shape and taste of the dishes, and the information should be healthy, elegant and popular.
(Note: Scoring rules: one score and the lowest score are removed, and the remaining scores are the average scores of this group. )
Eight, the review team members:
Xxx, head of the Youth League Committee, member of the Youth League Committee (except those who have participated in the competition).
Nine, award setting:
One team champion, one runner-up and one runner-up respectively.
A personal humor, an image, a cooking.
Planning Template of 2022 Campus Cooking Competition (II) I. Preface of the event
In order to enrich students' after-school life, enliven the campus cultural atmosphere and improve the comprehensive quality of college students, and to let students know more about the operation mode of college canteens, experience the hard work of canteen staff and fully understand the rationality of canteen food prices, this competition is specially held.
Second, the active object.
Xx electronic information vocational and technical college students
Three. Time and place of activity
Registration time: 2022 x-x-x.
Competition time: X-X-X in 2022.
Venue: canteen of the Institute of Electronic Technology.
Four. Detailed rules of the activity
Registration for this competition is open to all students in the college. Each department can organize a team, and each team consists of X people. Each team shall fill in the registration form issued by the Diet Management Committee (hereinafter referred to as the Committee) or the College Student Union and submit it to the contest submission office (at the entrance of the canteen or the manager on duty) within the specified time. All departments collect registration forms and submit them to the Committee. Those who fail to submit within the time limit shall be deemed to have abstained. 5 yuan registration fee is charged for each team, and each team can organize friends and relatives to cheer for the team and participate in the auction.
Verb (abbreviation for verb) organization of the contest
1, organizational unit
Organizer: Logistics Group of xx Electronic Information Vocational and Technical College.
Organizer: Hospital Food Management Committee.
Co-organizers: College Student Union, College Association, Department of Economic Management, Department of Mechanical and Electrical Engineering, School of Software, Department of Computer Science, Student Union of Electronic Information Department and Youth Federation.
2. Jury Committee
(1) judging group: * * a total of x people (including catering leaders of surrounding universities, leaders of student organizations, canteen administrators, representatives of canteen chefs, and representatives of various student groups).
(2) Group xx of public comments (composed of student representatives).
(3) Several guests (leaders of various departments and logistics leaders of surrounding universities).
Content of intransitive verb competition
1, competition requirements
Under the supervision of the invigilator team, each team must independently prepare dishes on the spot within the specified 20 minutes. The stadium agrees to provide reserved venues for the teams, and the teams will report the time required for prefabrication in advance according to the number of competitions. Under the organization of invigilators, the parts of self-selected varieties that need to be prefabricated in advance shall be prefabricated and sealed by invigilators. It is forbidden to carry samples of finished food.
2. Raw materials provided by the stadium
Before the competition, each team will prefabricate the raw materials they need, and the canteen will provide the raw materials and kitchen utensils for the dishes. Each team can choose raw materials with a price not exceeding that of 20 yuan.
Seven. Pre-competition planning
1. The board of directors shall convene a ministerial meeting of the partnership management committee to discuss specific matters and arrange relevant work.
2. The Chairman will lead the members of the Management Committee to contact the student unions and student organizations of various departments, and use the evening self-study time to inform the freshman class of the competition news and announce the registration form.
3, by the propaganda department through posters, leaflets, radio announcements and other ways to do a comprehensive and three-dimensional publicity work.
Our network department is responsible for the publicity of school forums, websites, LEDs and the shooting of competition photos.
5. The director committee invited judges and teachers, and the marketing department invited sponsors and public judges.
6. The Life Service Department arranges the competition venue, and the Marketing Department purchases the competition equipment.
7. The art planning department is responsible for the program performance and host arrangement during the competition.
8. The etiquette team is responsible for delivering food.
9. Every noon and evening, ministers and staff of various ministries set up registration points and consultation points at the entrance of the canteen to register grouping matters and solutions.
Eight, the competition process
After the registration deadline, the office will sort out the registration form, count the food samples and quantities declared by each team, make a form, and then hand it over to the marketing department for purchasing related ingredients. After the purchase, the supervision department is responsible for sorting out the ingredients of each player according to the form and making full material preparations for the competition. The teams are divided into groups A, B and C, and the number of people in each group is to be determined.
1, the preparations for the contest are completed, the contestants are in place, the judges are in place and the guests are in place.
2. Supporters introduce the composition of the jury, competition guests and sponsors.
3. The host read out the competition rules, scoring standards and award setting.
The official representative of the competition announced the start of the competition.
5. Each group of contestants enters the cooking demonstration session, and at this time, the public judges start the first round of grading according to the performance of the contestants in this session.
6. After the cooking program, the judging committee will make a second round of grading according to the food samples of the contestants.
7. Each team will auction their masterpieces in the canteen. The price is self-determined, but in principle it shall not be lower than the cost price. Contestants can make appropriate introductions during the charity sale to help sell, and the proceeds from the charity sale belong to the organizer.
8. Fun quiz activities can be held during the competition to reward students who get the right answers and increase the atmosphere of the activities.
9. After reunification, the host will announce the results of each team, and the results of the competition will be notified in the form of posters.
10, the host gave a thank-you speech and declared the contest a complete success.
Nine. Award settings
The first prize was awarded the title of "Kitchen God of Electric Power Research Institute". Others to be determined.
Precautions:
1. The activity staff will arrive at the venue at X on the day of the competition. (Minister calls the roll)
2. Pay attention to the preparation of the program and the arrangement of the players.
3. Pay attention to the safety during the competition.
The performers of the program gather in the rest area.
Step 5 pay attention to order
6. Specific things should be assigned to people, and responsibilities should be implemented to people.
7. The final interpretation right belongs to the organizer.
Template for Planning the 2022 Campus Cooking Competition (III) I. Background of the event
In order to cultivate students' interest in food, make healthy diet and special diet deeply rooted in people's hearts, carry forward the Chinese nation's food culture, and cultivate students' hands-on ability and teamwork spirit, the catering service center of Logistics Group provides a stage for students to show their cooking style, further create the all-round brand image of college students, improve students' concept of healthy diet, and enhance mutual understanding and communication between canteens and students. And enrich students' campus life. For this reason, xx College Student Union held this cooking competition.
Second, the theme of the event
The slogan of this cooking contest is "Eat nutrition, eat health, eat life, eat wonderful". The General Affairs Office of xx College and the Youth League Committee of XX College jointly held an individual and group cooking competition with the theme of "promoting China traditional cuisine and invigorating campus cultural atmosphere".
Three. Name of the activity
Xx college cooking competition.
Four. Participating unit
Organizer: General Affairs Office of xx Radio, Film and Television Vocational and Technical College.
Youth League Committee of xx Radio, Film and Television Vocational and Technical College.
Organizer: xx Radio, Film and Television Vocational and Technical College Student Union.
Co-organizer: Security Department of xx Radio, Film and Television Vocational and Technical College.
Xx radio, film and television vocational and technical college, the general branch of each department.
Xx radio, film and television vocational and technical college TV station, radio station, network TV station, elite forum for college students.
Verb (abbreviation of verb) Activity time and registration time and place
Activity time: x month x day, 2022.
Registration start time: X month X day, 2022.
Deadline for registration: X month X day, 2022.
Registration place: Student Union Office.
Sixth, the venue.
Xx courtyard canteen square.
Seven. participant
All students of xx College.
Eight. Preparation before activity
1. Some staff members carry out publicity work, including posters and leaflets, and publicize campaign slogans.
Secondly, some people are responsible for the sponsorship of this activity. Ensure the smooth completion of the preliminary work.
3. Invite guests and relevant personnel of the Logistics Group Catering Center to serve as judges.
4. Budget: posters, leaflets, venue layout, prizes, basic condiments, containers, fire extinguishers, etc.
Nine. activity
The competition is divided into two rounds. In the first round, teams of x people from each department participated in the team competition. In the second round, each department selected X people to participate in the individual competition.
Each group or individual shall register within the specified time.
Prescribed dishes: scrambled eggs with tomatoes, shredded potatoes with green peppers, stir-fried broccoli, laver and egg soup. (The samples will be decided by drawing lots one day in advance, and the raw materials will be provided by the organizer).
〈 2 〉 Special dishes: Contestants choose their own best hometown dishes or their own best dishes (with their own materials).
1, grasp the time (control within xx minutes).
2. Demand is unique, innovative and purposeful.
3. Specialties are bonus points, and players bring their own raw materials according to their own level.
(3) Scoring criteria:
1, judged by the judges, color, appearance, taste, characteristics and creativity, health and nutrition, time and time.
X. Activity flow
1. Entrant registration. The specific location is carried out by the specific staff in front of the student union office. And get the registration form and the required materials, fill in the relevant forms, and understand the competition requirements.
(Note: If you have other requirements, you will be notified separately. )
2. Invite relevant teachers and experts as judges and guests.
3. The layout of the website.
4. Admission order. (Judges, guests, contestants, staff)
5. The host introduced the judges and guests, invited them to speak, read out the rules of the competition, and set awards.
6. Interaction. The audience can ask the judges about their preferences or the players.
7. Guests tasting, scoring and commenting, and the audience tasting and commenting on the spot as public comments.
8. Count the scores and announce the results of the competition.
9. Awarding prizes and certificates of honor.
10, exit.
1 1. Clean up the site.
XI。 Award setting (the award is tentative)
<1> team competition
1, first prize 1, second prize 1, and two third prizes.
2. A "special flavor award", a "cooking award" and a "popularity award"
< 2 > individual competition
1, first prize 1, 2 second prizes and 3 third prizes.
2. A popularity award, a special innovation award and a flavor award.
Planning Template of 2022 Campus Cooking Competition (IV) I. Purpose of the event:
In order to cultivate students' interest in food, make healthy and characteristic food deeply rooted in people's hearts, eat nutrition, eat health, eat life and eat wonderful food, the Youth League Committee hereby holds this personal cooking competition, with the goal of promoting Chinese traditional food and activating the campus cultural atmosphere.
Second, the activity time:
On the night of x month in 2022.
Three. Location:
Canteen.
Four. Activities:
Make "specified dishes" and "special dishes" within the specified time.
(1) Prescribed dish: Chili potato shreds.
1, raw materials: shredded potatoes, green peppers.
2, seasoning: soy sauce, salt, monosodium glutamate, pepper, vinegar, sugar, dried pepper.
(2) Special dishes: contestants choose their own best hometown dishes.
1, grasp the time (within 15 minutes).
2. Demand is unique, innovative and purposeful.
3. Specialties are bonus points, and players bring their own raw materials according to their own level.
(3) Scoring criteria:
1, judged by professional chefs, color, fragrance, taste and shape each account for 25%.
Verb (abbreviation of verb) activity flow:
1, players draw lots before the game.
2. The layout of the playing field.
3. Admission order. (including guests, players and staff)
4. The host introduced the guests and invited them to speak, read out the rules of the competition and set awards.
5. During the live interaction, the guests explained and commented on the nutritional coefficient of raw materials of the contestants' entries. And explain how to pay attention to the cooking techniques of this dish, how to achieve the best effect and so on.
6. The audience can ask nutrition and food experts about their preferences, and they can also ask the players questions.
7. Guests tasting, scoring and commenting, and the audience tasting and commenting on the spot as public comments.
8. Count the scores and announce the results of the competition.
9. Awards. (prizes, certificates of honor)
10, the audience exits.
1 1. Clean up the site.
Sixth, the award setting:
1, first prize 1, 2 second prizes and 3 third prizes.
2. One of the best "Special Flavor Awards" and one of the "Best Cooking Awards".
2022 Campus Cooking Competition Activity Planning Template (5) 1. Activity name:
The 10th University Campus Culture and Art Festival ―― Cooking Competition.
Second, the theme of the event:
Enrich students' campus cultural life, show their cooking skills, improve their practical potential, enhance their social adaptation potential and awareness, and cultivate their comprehensive quality.
Third, the purpose of the activity:
Cultivate students' performance potential and social adaptation potential, show the mental outlook of contemporary college students, enrich students' campus life, improve students' sense of teamwork, carry forward China's food culture and understand the dynamics of market economy.
Four. Time and place of activity:
Activity time: during the campus culture and art festival (at x o'clock on the evening of x month and x day).
Venue: x-building canteen.
Verb (abbreviation for verb) Competitive information:
1, overall production process, knife work and introduction.
2, raw material procurement and initial processing.
3. Cost accounting potential in ordinary activities.
4. In the cooking process, give full play to the color, fragrance, taste, innovation and edible value of local dishes.
5. Team cooperation potential of each team.
6. Registration conditions, methods and procedures:
1. All students in our college can sign up.
2. This competition is organized by departments, and each department will select a team from the teams that have signed up for the competition.
Students participating in the competition will form their own team in the department, with X instructors and X players, regardless of gender.
4. After the activity is confirmed, the logistics team will send documents to all departments, specifically notifying all matters of this activity.
5. Before each department recommends the team leader, the relevant departments will conduct a preliminary review of the submitted team. After the review, a team will be selected and submitted to the relevant units of the college, detailing the materials, quantity and price, kitchen utensils, characteristics and meanings required by the team to choose their own dishes (note: please write down the specific contact information of the team leader).
Seven, entry notice:
1. The materials used by the players will be purchased by themselves, and the specific purchase time will be arranged on the day of the competition.
2. Each team will be paid xx yuan for meals by the school (other expenses will be counted separately).
3. After the player is confirmed, it is not allowed to change, add or delete. Foreign aid is not allowed, otherwise it will be treated as zero.
4. Team captains should strengthen the organization, discipline and safety management of their team's contestants, and organize the competitions in strict accordance with the stipulated time, place and order to ensure a good competition order.
5. The contestants should report to the registration office on time, and those who fail to report within 15 minutes after the start of the competition will be deemed to have given up their qualifications automatically.
6. Competition cookers and daily necessities are brought by the college.
7. Pay attention to safety and take good care of public property (if there is any damage compensation).
8. Team leaders and team members should respect the judges and obey their evaluation. The evaluation criteria should be implemented according to the established scoring criteria. If there is any doubt about the judges, the team leader shall truthfully report to the competition discipline inspection team and shall not question the judges on the spot. If there is any major dispute, submit it to the general judge of the contest for public research and ruling.
9. In order to make the competition open, fair and just, the final score is the average score of the judges and the public judges (the public judges will distribute the score sheet at the entrance of the canteen before the competition, and xx people will be selected on the spot).
10. If there is any change in the competition arrangement, the competition office will inform you separately.
1 1. If you have any questions about this activity, please contact the General Affairs Office in time.
12, attendance by roll call, xx minutes late, will be treated as automatic waiver.
13. Cheating and inviting others to participate in the competition are not allowed. Please bring your student ID card or meal card to the discipline inspection team during the competition, otherwise you will be disqualified.
14. Loud noise, smoking, spitting and littering are not allowed in the stadium.
15, raw materials (articles) and semi-finished products of others are not allowed to be used.
16, the competition dishes are X-course dishes (X-course prescribed dishes, X-course optional dishes, and the price of vegetables does not exceed xx yuan).
17, raw materials and equipment used in the competition are brought by the competition, and players are not allowed to bring their own. Otherwise, it will be regarded as cheating and the result of the competition will be cancelled.
18. During the competition, all operations must be carried out on the spot, and no preparations are allowed in advance. If there are special circumstances, it is necessary to apply to the organizing Committee in advance and get approval before proceeding. Irrelevant personnel are not allowed to participate. Otherwise, it will be considered cheating and disqualified.
19. In order to maintain the competition order and ensure the smooth progress of the competition, a working area is set up at the competition site, and no one can enter except the referee and staff.
20. The competition time is one hour for each group, and the operation result beyond the time is invalid.
2 1, do a good job of cleaning up after the game.
22, appliance storage, custody to solve, really difficult by the stadium to help solve. Bring your own tableware must be registered at the check-in counter.
Eight, before the meeting layout:
1. After the logistics team met to discuss the details of the activities, they began to plan manually.
This plan was submitted to the Youth League Committee.
3. After the activity is approved, the Youth League Committee will send documents to all departments.
4. Each department shall report the team list and the list of required materials and equipment.
The student union will send invitations to the judges and guests of this activity.
6. The Propaganda Department of the College Student Union is responsible for the publicity work of this activity, and has produced posters, on-site interviews, news reports, etc.
7. The Student Union Life Department is responsible for site layout, material procurement and partial equipment leasing.
Nine, the following activities by the logistics group:
1, cookware, kitchenware and tableware.
2. The required seasonings shall be brought by each team and purchased by the logistics team.
X. website layout:
1, one week before the activity, the students will hand out posters and announce them in front of the canteen.
2. Hang the banner and curtain of this activity to the designated location, and clean the site the afternoon before the activity.
3. Move the stereo to the designated location at 7: 00 am on the day of the activity. Set about laying wires and working in the paddock.
4. Representatives from all departments shall go to the competition site 45 minutes before the competition to be responsible for sorting out the food, and make preparations at the designated location.
5. Put the desk and chair in the designated position and indicate the department. The positions of judges and guests should be marked with names.
6, debugging audio equipment and stoves.
7. All departments began to clean food and went to the canteen to fetch a bucket of water for later use.
Xi。 Pre-competition preparation:
1. Primary processing: whole fish and whole chicken can be scaled, unhaired and eviscerated, but flower knives cannot be changed. Dry materials can be raised in advance.
2. Fine processing of hot dishes (i.e., shaping with a moving knife, including whole chicken and whole duck deboning) shall be carried out on site, and processing shall not be carried out in advance. However, chicken, shrimp, meat, fish paste, egg skin, egg floss, vegetable floss, radish flower, watermelon cup, faucet and phoenix that beautify dishes can be cut, seasoned, carved and heat-treated in different places. All kinds of cashmere can be mixed outside and adjusted inside.
3. Waste people and money: If the production cannot be completed within the competition time, a written application must be submitted at the time of registration (indicating the department, the name of the contestants, the name of the dishes, the reasons and the scope of off-site processing), which can be processed into mature semi-finished products in advance after approval by the organizing committee.
Twelve. Competition process:
1. After all departments are in place, the team leader will register and sign in at Activity sign-in desk.
2. Ask the leader to make an opening speech to announce the start of the competition.
3. The host introduced the guests, judges and teams from various departments.
4. The competition dishes will be finished in xx minutes.
5. Introduce some working procedures, practices, the names and characteristics of the selected dishes, and xx minutes of question and answer.
6. After the customized dishes are completed, each department will put their own dishes in the designated position of the contest and put labels on them, and the hostess will send them to the judges for tasting and scoring.
7. After the grading, the grader is responsible for collecting the grading tables of all the judges and sending them to the review.
8. After reviewing the collected scores of the judges' self-selected dishes, the marking staff will remove one point and the lowest score and calculate the average score of 1. Then collect the scores of the dishes designated by the public judges. After checking, take an average score of 2, and the final score is 1+ 2.
9. Announce the results of the competition on the spot, and award the prizes by the leading guests present.
10, the jury selected a judge to comment on the winning teams on behalf of the jury.
1 1. The leaders made a closing speech and the teams left in an orderly manner.
Thirteen. Matters needing attention in the activity:
1, ensure the safety of on-site fire and electricity, and take preventive measures.
2. Maintain the order at the scene, and the school student union is responsible for maintaining the order at the scene.
3. Ensure that the ingredients used in the contest are fresh, and the kitchen utensils are safe, hygienic, clean and tidy.
Fourteen Event leader:
Rules of expert judges:
1, when scoring, it must be scored according to the design requirements of the players and the methods specified in the competition, so as to be fair, reasonable and accurate, and not to push up or pressure points.
2. When grading, don't influence other judges with your own opinions.
3. The evaluation scores and written opinions should be clear and clear, and the altered places should be re-signed in time after being altered.
Employee code:
1, according to the division of labor, do their respective duties, stick to their posts, obey the dispatch and obey the command.
2. Close cooperation. Before and during the competition, the competition order of the players and the names, materials, practices, photos and serial numbers of the participating varieties shall not be disclosed.
3, conscientiously do a good job of supervision, strict inspection, timing, accurate and fair scoring, and properly handle the operation of the players.
4. Observe discipline, don't be late, don't leave early, don't be absent without reason, refuse to entertain guests during work, pay attention to maintaining the order of the on-site competition and remind the players to pay attention to safety.
Fifteen, set awards:
1, the first, second and third place in the competition sub-group.
2. A popularity award, a special innovation award and a flavor award.