In order to ensure the orderly and effective development of things or work, it is often necessary to make plans in advance, which generally include guiding ideology, main objectives, work priorities, implementation steps, policies and measures, specific requirements and so on. How should the plan be made? The following is my excellent planning scheme for the cooking contest (the company's cooking contest activity scheme) for your reference, hoping to help friends in need.
Excellent planning scheme of cooking contest (activity scheme of the company's cooking contest) 1 1. Guiding ideology
Life skills are the basic abilities that a person must have in his life. Our philosophy is to cultivate students with all-round development, not just asking students to "learn to live, learn to survive, plan and enjoy life". It also requires our teachers-teachers to do this first, so as to lead all students to develop in an all-round way and pay attention to the whole process of students' growth! According to the second round of school-based training plan for young teachers, life skills training and competitions for young teachers will be held this semester. Through this activity, ask them to love their work and life more!
Second, the time and place of the competition
The first stage (preparation stage): From April to May of 20xx, the school chef was invited to teach them how to cook home-cooked dishes. And give a month to go home and practice cooking by yourself, and then take part in the cooking competition organized by the school one month later.
The second stage (competition stage): On May 24-25, 20xx, the official competition will be held in two groups in two afternoons (starting at 2 pm every day). (with grouping table)
Venue: school canteen
III. Contents and requirements of the competition
1. Each contestant will cook one meat, one vegetable and two dishes according to the reported names. The materials, seasonings, bowls and pots of vegetables will be provided by the school. (For cooking utensils, each contestant needs to bring his own induction cooker and wok, but one person can bring his own induction cooker and the other person can bring his own wok and spatula. )
2. Players prepare dishes according to their own numbers, put them in pots and send them to the corresponding numbered positions on the judges' bench. Before you leave, put away the cooking utensils and wipe them clean.
Fourth, the judge.
1, school administration, each grade leader and grade group assistant, Ni Xiaojun, Wang Yinchu, Wu
2, teacher judges: the first day: money, Shen; The next day: Jiang and Yuan Xiaofang; Grade three: Xu Wei Qun and Wei Wei
3, the judges should be serious, fair, fair and open as required. (Transcript attached)
V. Evaluation content and evaluation criteria
According to the content and requirements of the competition, points will be awarded by deducting points:
1, taste (20 points)
Pure taste, prominent main flavor, proper seasoning, no bad taste, burnt taste and fishy smell. Do not meet the requirements, 2-6 points.
2. Texture (20 points)
Properly cooked, the texture is distinct, which conforms to its proper characteristics such as tenderness, smoothness, softness, waxy, rotten, crisp, loose and crisp. Do not meet the requirements, 2-6 points. If it is inedible for cooking reasons, the whole dish will not be judged.
3. Perception (20 points)
The proportion of main and auxiliary materials is reasonable, the specifications are neat, the juice is moderate, the color is natural, the plate is beautiful, and the tableware and dishes are harmonious. Do not meet the requirements, 2-6 points.
4, nutrition and health (20 points)
Raw and cooked are separated, and the nutrition ratio is reasonable. Artificial colors and inedible items are not allowed in the finished products, and tableware and dishes are clean and hygienic. Do not meet the requirements, 2-6 points. If it is inedible, the whole dish will not be judged.
5. Innovation (10)
The name of the dish is appropriate and full of new ideas. (2) Cooking similar dishes with newly created cooking skills or skills newly developed on the basis of the original skills, but using continuous cooking methods that have not been used by others; (3) New creative changes in the binding, modeling and style of finished products. Do not meet the requirements, deduct 1-3 points.
6. Deduction standard for on-site operation (10)
Participants should keep their clothes and hats clean and tidy, wash their hands and disinfect before operation, do not wear rings, keep their hair clean and tidy, and have good personal hygiene habits. Keep the workshop clean and tidy, put items in order, and do a good job of finishing. Operating tools and supplies are clean and special, and spoons are used for tasting. Raw materials are stored, cut, seasoned and decorated respectively. Does not meet the requirements. Deduct 1-3 points as appropriate.
Remuneration of intransitive verbs
1, according to each person's final score statistics to determine the ranking.
2. Vegetarian dishes are divided into three first prizes, five second prizes and five to six third prizes. And issue a certificate of honor.
Excellent planning scheme of cooking contest (company cooking contest activity scheme) II. The theme of this activity.
The flavor creativity of cooking dishes shows the unique style of teachers.
Second, the background and purpose of holding this activity
This activity is to respond to the requirements of teachers' quality development, fully implement the education policy, enrich teachers' amateur cultural life, improve teachers' aesthetics and cultivate teachers' creativity. At the same time, in order to enrich teachers' extracurricular cultural activities, improve teachers' life fun, cultivate teachers' innovative spirit and practical ability, and show the elegance of a new generation of teachers. Creating a healthy, harmonious, positive and lively campus atmosphere through a variety of food and cultural activities can promote the formation of teachers' sound personality and emotional values, improve teachers' moral cultivation, and let every teacher really feel the enlightenment of cultural education to wisdom and the edification of the soul under a colorful cultural background, bringing inner enrichment, harmony and happiness, and effectively playing the role of expanding quality education and promoting campus cultural construction.
Three. Work arrangement of this activity
1, pre-publicity
Read out the activity plan at the teachers' regular meeting, so that all teachers can know about our activities, so as to attract teachers' attention to the maximum extent, mobilize teachers' enthusiasm and get the widest support.
2. Organization of work
(1) Registration stage
1. Registration method: take the grade film as the unit, and the grades make their own rules to select players, and the number is not limited.
2. Participants: trade union members
3. Registration requirements:
1, the number of chefs and assistants is unlimited.
2. I love cooking and have some cooking experience. Make a table of dishes (6 dishes 1 soup) in each grade, which should be innovative and distinctive.
(2) Competition stage
1, competition time: 20xx65438+February 3 1 3pm.
2. Location: Basketball court
3. Equipment: The school is responsible for kitchen utensils, dishes, spoons and chopsticks, seasoning boxes, condiments, oil cups and plates. Players bring their own ingredients.
4. Competition system: the competition adopts a scoring system, and the judges are responsible for scoring (the judges are composed of school leaders and trade union members *** 10).
5. Competition procedures:
(1) Opening Ceremony and Leaders' Speech
(2) Official competition
(3) Review the works and publish the results.
(4) Leadership summary
6. Precautions:
(1) Each participating unit will start cooking at 3: 00 pm on February 3 1, prepare three recommended dishes before 4: 00 pm (Anhui fish is the main ingredient of the first dish, chicken is the main ingredient of the second dish, and the third dish is optional), and prepare and set all the dishes before 5: 00 pm, with dishes on each table.
(2) "Soup" can be soup, soup or sugar water.
(3) The dishes recommended by each participating unit can be served first for the judges to score. After all the dishes are ready and finalized, the judges will evaluate a total score. When scoring, the full score of each recommended dish is 10, the total score is 20, and the total score is 50.
7. On-site discipline:
Hygienic dress of the contestants.
(2) Abide by the order of the stadium and obey the arrangement of the referee and staff.
(3) Non-contestants and irrelevant personnel are strictly prohibited from entering the competition site.
(4) Pay attention to safety.
8, the rules of the game:
(1) The contestants' works are composed of their own dishes, and the raw materials are provided by the contestants themselves. (6 dishes 1 soup)
(2) The competition is based on grades, and there is no limit to the number of chefs and assistants in each group. The judges are responsible for grading.
(3) Award stage
Achievement display: according to the judges' scores, summarize and arrange from high to low, and announce the achievements.
Reward evaluation:
1, first prize: 1.
2. Second prize: 2 people.
3. Third prize: 3 people
Four. Budget and annexes
In this activity, the school will allocate funds from the 300 yuan of each grade to buy cooking materials.
Excellent planning scheme of cooking contest (activity scheme of company cooking contest) 3. Theme of the event:
"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: August 7th (165438+ 0: 00 am)
Venue: University Student Single Apartment Building
Four. Organizer: 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 and cutting vegetables, material preparation is 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 four groups:
Group A: Luolianhe, Reggie and Xie Mian.
Group B: Wu Dexiao, Ye Shanshan and Liu Zhihong.
Group C: Lian Meimei, Chen Shaojian and Shi Yujie.
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 team members one day before the competition (before 1 1, the team members shall arrange the main venue and prepare the induction cooker and other electrical equipment).
3. The competition materials and corresponding ingredients are prepared by the players themselves.
On the day of the competition, the members of the four groups were divided into two groups and decided by drawing lots. The location is temporarily at 25#60 1 602. 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 competition, members will taste the cooked dishes together.
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, we will ask the participating teams to introduce them)
4. Name: The poems to be named must match the color, shape and taste of the dishes, and the information is 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:
Lu Yanchuan, head of the Youth League Committee and member of the Youth League Committee (except those who participated in the competition)
Nine, award setting:
One team champion, one runner-up and one third runner-up;
A personal humor, an image, a cooking.
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