Culinary contest planning book

This article directory 1 cooking competition planning book 2 cooking competition planning book 3 cooking competition planning book 1: cooking competition planning book

First, the theme of the event: looking for delicious on the tip of the tongue - campus cooking contest

Second, the purpose of the event:

By planning and organizing this cooking competition, I hope to train students' practical ability and hands-on ability, cultivate students' interest in cooking and life, enrich the students' college life, and strengthen their understanding of cooking skills. Culinary arts and students with special skills in cooking provide a stage to showcase their own stage; strengthen the understanding between students in different regions through hometown cuisine, know the eating habits of different places, in order to better communicate; show the style of students from the law department of Xiangnan College, Promote the passion of teachers and students of the Faculty of Law, and eat with friends; and hope that this activity can train the team's ability of the students. In addition, some cooking knowledge is interspersed in the cooking competition to make the students' food delicious and nutritious. You can learn about cooking.

Third, the event time and place

Expected to be on March 23 or 24, location to be determined

Fourth, the content and requirements of the entry

3 or less people are a group. Each group of students has their own division of labor. Each group must have a commentator responsible for the design theme and explanation of the competition. Players bring their own materials and corresponding cookware.

V. Task arrangement

1. The Propaganda Department is responsible for the drawing and posting of posters;

2. The Department of Housing and Life draws an application form, a review list, and a review score table;

3. The organization department and the class monitors are responsible for organizing the pre-registration;

4. The Ministry of Labor and Welfare and the Civilian Inspectorate Department assist the Ministry of Housing and Life to improve post-match hygiene.

Sixth, the activity process

1. Arrange the players to be in place and maintain the order of the live game. Players compete in their respective venues to complete their entries.

2. After the entry is completed, report to the judges, and the contestants will give the dish to the judges.

3. Each group selects a representative to be the interpreter. It is mainly responsible for introducing the characteristics of this group of dishes, drawing votes to the judges, and then giving the scores.

Seven, interactive links

1. Students can visit the process of cooking in an orderly manner

2. Ask the audience on the spot, randomly select the lucky audience, answer the right person, reward them, and allow them to taste a dish.

Eight, matters needing attention

1. Each group of players must complete the task within 20-25 minutes;

2. The player must prepare the materials themselves and the bowl of the dish;

3. Pay attention to electricity safety and food safety during the event to avoid unnecessary accidents;

3. After the end of the competition, clean up and keep the venue clean.

Nine, the scoring standard

1. Professional assessment: professional instrumentation, neat and tidy, appliance operation specifications, novel design, and creative.

2. Time: Safe operation when cooking.

3. Material: fresh, delicious color.

4. Technology: Skilled in cutting and cutting vegetables.

5. Color and fragrance: It has a certain aesthetic value and tastes delicious.

6. Nutritional value: good for health and reasonable.

7. Hygiene: personal hygiene, food hygiene, and post-match venue hygiene.

8. Name of the dish: It is associated with the main course material but unique and creative.

9. Introduction to the dishes: articulate, clear words.

Out of 100 points, the final score is given by the scores of the students who voted and randomly selected.

Ten, award setting

First prize, 1 group, certificate and corresponding credits;

2nd prize, 2 groups, certificates and corresponding credits;

The third prize is 3 groups, and the certificate and corresponding credits are awarded.

Because it is only expected, the awards are still mobilized. It is expected that a group will be selected to participate in the finals of the hospital.

XI. Budget

Print data fee: 5 yuan

Disposable tableware: 10 yuan

Other expenses: 35 yuan

A total of 50 yuan.

The above is the planning of the cooking competition in the 2013 school year. I hope that all departments will work together to organize this event.

Faculty of Law

March 9, 2019

Part 2: Cooking Competition Planning Book

Activity background: On the one hand, in order to resound the requirements of the supervisory teacher to hold at least several activities per year for the college-level community, on the other hand, to enrich the campus life of the students, expand the influence of the “My University” campus reporter station, and let more The classmates understand us, support us, and join us, and work together to strengthen our team and exercise their abilities.

Purpose of the activity: In order to exercise the organizational and coordination ability of our students, enrich the life of college students, improve the quality of food in the restaurant, and strengthen the exchanges between restaurants.

Significance of the activity: In order to let the students experience life and understand life, the students can realize the hard work of the canteen masters and strengthen the ideological education for the students.

Activity goal: Let the students understand the occasional dissatisfaction of the canteen's meals, and thank the canteen chefs for their hard work, alleviating the contradiction between the students and the restaurant.

Activity time: 2 pm on April 23, 2019

Venue: between one meal and two meals

Activity object: students in the whole school

Resource needs: seven restaurants each with potatoes, green peppers, lotus roots, onions, ginger and garlic, lean meat, fruit, etc.

Activity development: activity preparation stage

The Department of Publicity is responsible for the drawing and posting of posters, drawing the registration form, reviewing the list, the etiquette registration form, and judging the scoring standard table.

The External Relations Department is responsible for the sponsorship

The organization department is responsible for organizing the pre-registration

The photography department is responsible for tracking the whole process.

Event stage

Preliminary match:

1, cooking knowledge quiz and fruit platter.

2. For test questions, see Attachment File 1.

finals:

Form: In units of departments, one department corresponds to a restaurant and consists of seven teams. Each team consists of a head chef, three contestants from the same department, and two supervisors from different departments. The head chef is mainly responsible for the command, and the operation is completed by all the players themselves.

1. Before the event begins, the head chef can communicate with the respective team members to strengthen the tacit understanding of the cooperation, and then make a table of dishes, three things.

2. The time for making dishes on site is limited to two hours.

3. The hostesses will give the dishes to the judges for evaluation.

4. Each group selects a group of representatives to be the instructors. It is mainly responsible for introducing the characteristics of this group of dishes, appraising the votes, and then giving the scores.

interactive session:

1. Students can visit the process of cooking in an orderly manner, and can ask questions from the head chefs of each restaurant to make constructive comments on the actual situation of each restaurant, with a view to mutual benefit.

2. Ask the audience on the spot, randomly select the lucky audience, answer the correct person, reward them, and allow them to taste a dish.

3. After the event, each team can choose to auction their own dishes, and the amount won is shared by the members of the team.

Follow-up phase

Publicize the results of the competition and award prizes

Activity budget:

Precautions:

1. Advocacy is required to enter the class and promote the promotion of the class.

2. Do you want to go through the preliminary session, depending on the number of applicants.

3. Prepare six tables: the player registration form, the student supervision form, the etiquette lady registration form, the scoring standard table, the contest jury list and the cooking knowledge quiz.

4. Maintain good order.

Planning organizer: "My University Campus Reporter Station"

Co-organizer: College and Community

Sponsor: <Lianshan Courseware>

Subsidiary file

1, the final score rules

Personal hygiene, mental outlook

Skilled in cutting, cutting vegetables

Can cooking be made, moderately prepared

When cooking, it is reasonable

Color appearance, food hygiene

Moderate taste, salty and suitable

Introduction of dishes, clear mouth

Student voting results

April 10, 2019

Campus reporter station

Part 3: Cooking Competition Planning Book

First, the name of the event:

The 6th College Student Campus Culture and Art Festival - Culinary Arts Competition

Second, the theme of the event:

Enrich the university campus cultural life, showcase the cooking skills of the students, improve the hands-on ability of the students, enhance the social adaptability and awareness of the students, and cultivate the overall quality of the students.

Third, the purpose of the event:

Cultivate the performance ability and social adaptability of the students, show the spiritual outlook of contemporary college students, enrich the campus life of the students, improve the teamwork awareness of the students, promote the food culture of our country, and understand the dynamics of the market economy.

Fourth, the event time and place:

Activity time: during the campus culture and art festival

Venue: Canteen Hall on the third floor

V. Content of the competition:

1. Overall production process, knife and introduction.

2. Raw material procurement and initial processing.

3. Cost accounting ability in normal activities.

4. Maximize the color, aroma, taste, innovation and food value of local dishes during the cooking process.

5. Teamwork ability of each participating team.

6. Registration conditions, methods and procedures:

1. Students in our school can register for the event.

2. In this competition, the department is the unit, and each department selects a representative team among the participating teams.

3. Participants will form their own team within the department, with one instructor and five members, no limit for men and women.

4. After the activity is confirmed, the logistics group will send a document to each department to specifically inform the event.

5. Before the team of each department is recommended to come up, first determine a captain by themselves, and the relevant units of the department will conduct a preliminary review of the reported team. After the review is completed, select a team to report to the relevant units of the college, and Submit the materials, quantity and price, kitchenware, features and meanings of the team's self-selected dishes to the detailed list.

Seven. Entry instructions:

1. The materials used by the participating team members will be purchased by themselves, and the specific purchase time will be arranged on the day of the competition.

2. Each participating team will first issue 60 yuan of vegetable gold from the school.

3. After the team members are determined, changes, additions and deletions are not allowed. Foreign aid is not allowed, otherwise it will be treated as zero.

4. The team captains of each team should strengthen the organization, discipline, and safety management of the contestants of the team, and organize the contestants to participate in strict accordance with the specified time, place and order to ensure a good competition order.

5. Participants should report to the check-in office on time, and those who fail to report within 15 minutes after the start of the competition are deemed to have automatically waived their qualifications.

6, the game stove and general supplies are provided by the college.

7, pay attention to safety, love public property.

8. The team leader and the player must respect the review and obey the assessment of the review. The criteria for judging are performed in accordance with the established scoring criteria. If there is any doubt about the judgement, the leader shall report it to the discipline inspection team of the competition, and may not question the judge on the spot. If there is a major dispute, submit a general review of the collective review ruling.

9. In order to make the competition open, fair and just, the final score is the average score of the judging points and the public judging points.

10. If there is any change in the competition arrangement, the responsible office of the competition will be notified separately.

11. If you have any questions about this event, please contact the General Affairs Office in time.

12, the name of the admission, 15 minutes late, according to automatic abstention.

13. Don't falsify, don't ask others to participate on the competition. Please bring your student ID card or meal card to the disciplinary inspection office for the competition.

14, the stadium is not allowed to shout loudly, no smoking, no spitting, not allowed to throw the material.

15. It is not allowed to use other people's raw materials and semi-finished products.

16. The game dishes are eight dishes.

17. The raw materials and competition equipment used in the competition are provided by the competition, and the players are not allowed to bring their own; otherwise they will be regarded as cheating and cancel the competition results.

18. During the course of the competition, all operations must be carried out on site and must not be prepared in advance; if there are special circumstances, it is necessary to apply to the organizing committee in advance, and it can be carried out with the consent; unrelated personnel may not participate; otherwise, it will be regarded as cheating, canceled Eligibility

19. In order to maintain the order of the game and ensure the smooth progress of the competition, a work area will be set up at the competition site. Except for the referees and staff, the rest of the personnel are not allowed to enter.

20, the game time is one hour per group, the operation exceeds the time of the result is invalid

21. Do a good job of cleaning up the site after the game is over.

22, the storage and storage of the tools to solve their own problems, it is indeed difficult to be assisted by the competition venue group. Self-contained tableware must be registered at the check-in office.

Eight, the pre-activity layout:

1. After the logistics group met to discuss the details of the activities, handwritten planning began.

2. The planning book is submitted to the Youth League Committee.

3. After the activity is approved, the delegation will send a document to each department.

4. Each department reports the list of teams and the list of materials and appliances required.

5. The Student Union will issue an invitation letter to the judges and guests of the event.

6. The Propaganda Department of the Student Union of the College is responsible for the promotion of the event, and the news reports of the previous posters and interviews and activities on the spot.

7. The Life Department of the Student Union is responsible for site layout, material purchase and some equipment rental.

IX. The following activities are provided by the Logistics Group:

1, stove, kitchen utensils, tableware;

2. The required spices are provided by the teams and are procured by the logistics group.

X. Site layout:

1. A poster will be produced by the student union one week before the event and announced before the canteen.

2. Hang the banner and curtain of the event to the designated location and clean the venue one afternoon before the event.

3. Move the sound to the designated location at 7:00 on the morning of the event. Start to lay out the wires and work around the perimeter.

4. Each department represents the 45 minutes before the competition and is responsible for the finishing of the food materials, and prepares them at their designated locations.

5. Place the table and chair at the designated location and indicate the department. The name of the judge and guest is indicated.

6, debugging audio equipment and stoves.

7. The department starts the cleaning of the foodstuffs and goes to the canteen to play a bucket of water for use.

XI. Preparation before the game:

1, the initial processing: whole fish, whole chicken, etc. can go to the scales, hair removal, dirty, clean, but can not change the knife. Dry materials can be raised in advance.

2, fine processing of hot dishes will be carried out on the scene, not processed in advance, but chicken, shrimp, meat, fish paste and egg skin, egg pine, vegetable pine and radish flowers, melon, watermelon, faucet , Phoenix head and other knife, seasoning, engraving and heat treatment can be processed in advance on the field; all kinds of velvet can be stirred outside the field, and the field is adjusted.

3. Labor costs: If the production cannot be completed within the competition time, a written application must be submitted at the time of registration. After approval by the organizing committee, it can be processed into mature semi-finished products in advance.

Twelve, the game process:

1. After the departments are in place, the team leader will register at the check-in office of the event.

2. The request led to the opening speech and announced the start of the competition.

3. The host introduces guests, judges, and representatives of various departments.

4, the game dishes began to produce, the time is specified within 60 minutes.

5. Introduce some procedures, practices, self-selected dish names and selected self-selected dishes, and knowledge quiz in 60 minutes.

6. After the end of the custom-made dishes, each department puts its own dishes in the designated position of the contest and inserts the labels. The hostesses are sent to the judging panel for evaluation and tasting and scoring.

7. After the score is over, the unified staff will be responsible for collecting the score forms of all the judges and submitting the comments.

8. The unified personnel firstly check the scores of the selected dishes for each review, and then remove the highest score, the lowest score, and the average score of 1, and then collect the scores of the prescribed dishes from the public review. After the review is correct, the average score is 2, and the final score is 1 + average score 2.

9. The results of the competition will be announced on the spot and will be presented by the guests present.

10. The jury selects a jury representative to review the winning teams.

11. Leading the closing speech, the participating teams are in the same order

XIII. Notes on activities:

1. Ensure the safety of fire and electricity on site and take precautionary measures.

2, to maintain the order of the scene, the student council is responsible for maintaining the order of the scene.

3. Ensure that the food used in the competition is fresh, and the kitchen utensils are safe, clean, and clean.

14. Responsible persons of the event:

Expert review rules:

1. When scoring, it must be scored according to the design requirements of the players and the methods stipulated in the competition. It is fair, reasonable and accurate, and does not carry points or pressure points.

2, when scoring, do not use your own point of view to influence other reviews.

3. The scores and written comments should be clear and clear, and the signatures should be re-signed in time after the alteration.

Staff Code:

1. According to the division of labor, each bears its responsibility, sticks to the post, obeys the dispatch, obeys the command.

2, work is tight, before the game and during the competition, it is not allowed to disclose the player's game sequence and the name, materials, practices, photos and numbers of the participating varieties.

3, conscientiously do a good job in supervision, strict inspection, timing, scoring accurate and fair, the operation of the players should be properly handled.

4, obey the discipline, not late, do not leave early, no absence for no reason, refused to wait for the work, pay attention to maintain the order of the game, remind players to pay attention to safety.

Fifteen. Set the award:

1. The competition is divided into the first, second and third places of the group.

2. One of the most popular awards, one of the most distinctive innovation awards, and one of the best flavor awards.

3. Prizes for prizes: 200 yuan for the first prize, 150 yuan for the second place, 100 yuan for the third place, 50 yuan for other awards, 6 awards and 36 prizes.