Excellent planning plan for the cooking competition (company cooking competition plan)

Excellent planning plan for cooking competition activities (company cooking competition plan)

In order to ensure that things or work are carried out in an orderly and effective manner, it is often necessary to formulate a plan in advance, and the plan generally includes guidance Ideas, main goals, work priorities, implementation steps, policies and measures, specific requirements and other items. How should the plan be formulated? The following is an excellent planning plan for a cooking competition event (company cooking competition event plan) that I compiled for your reference. I hope it can help friends in need.

Excellent planning plan for cooking competition activities (company cooking competition activity plan) 1

1. Guiding ideology

Life skills are necessary in a person’s life Our philosophy is to cultivate all-round development of students, which requires students to "learn to live, learn to survive, plan life, and enjoy life." We also require our teachers, the teachers, to do this first, so that they can lead the all-round development of all students and pay full attention to the students' growth! According to the school's second round of school-based young teacher training plan, this semester will carry out life skills for young teachers Training and competition. Through this activity, they are required to love work and love life even more!

2. Competition time and location

The first stage (preparation stage): April to May 20xx, schools are invited The chef taught them step by step how to make home-cooked meals. They were given one month to go home and practice cooking by themselves, and then one month later they participated in a cooking competition organized by the school.

The second stage (competition stage): May 24-25, 20xx, divided into two groups, and the official competition will be held in two afternoons (starting at 2 p.m. each day). (Group table is attached)

Competition location: school cafeteria

3. Competition content and requirements

1. Each contestant will compete based on the dish name submitted. Make two dishes, one meat and one vegetarian. The ingredients, condiments, and bowls are provided by the school. (Each contestant will bring his or her own induction cooker and wok. One person can bring the induction cooker, and the other can bring the wok and spatula.)

2. Each contestant prepares the dishes according to his own number, puts them in pots and delivers them The judges' seats are in corresponding numbered seats. Arrange the cooking utensils and wash them before leaving.

IV. Judges

1. School administration, grade group leaders and grade group assistants, Ni Xiaojun, Wang Yinchu, Wu Baiming

2. Teacher judges: Chu 1st grade: Qian Lifeng, Shen Liangqin; 2nd grade: Jiang Yuanliang, Yuan Xiaofang; 3rd grade: Xu Weiqun, Wei Wei

3. Each judge must make a serious, impartial, fair and open score according to the scoring requirements. (The score sheet is attached)

5. Judging content and scoring standards

Based on the content and requirements of the competition, points will be deducted and scored:

1. Taste (20 points)

The taste is pure, the main flavor is prominent, the seasoning is appropriate, and there is no bad smell, pasty smell, fishy smell and other odors. If the requirements are not met, 2-6 points will be deducted.

2. Texture (20 points)

Appropriate heat, distinctive texture, in line with the desired characteristics of tender, smooth, refreshing, soft, waxy, rotten, crispy, loose, crispy, etc. Features. If the requirements are not met, 2-6 points will be deducted. If the dish is cooked, mushy and inedible, the entire dish will not be judged.

3. Perspective (20 points)

The proportion of main and auxiliary ingredients 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. If the requirements are not met, 2-6 points will be deducted.

4. Nutritional hygiene (20 points)

Separate raw and cooked food, and the nutritional ratio is reasonable. Artificial colors and inedible items are not allowed in the finished products. Pay attention to the cleanliness of tableware and dishes. health. If the requirements are not met, 2-6 points will be deducted. If it is inedible, the entire dish will not be judged.

5. Innovation (10 points)

①The name of the dish is appropriate and innovative. ② Using newly created cooking techniques, or newly developed techniques based on original techniques, and cooking similar dishes but using a continuous method that has not been used by others; ③ New and creative presentation and styling of finished products change. If the requirements are not met, 1-3 points will be deducted.

6. Point deduction standards for on-site operations (10 points)

Contestants should wear clean clothes and hats, wash hands and disinfect before operation, no rings, clean hair, no long beards, no If you have long nails, don’t use nail polish and have good personal hygiene habits. Keep the worksite clean, keep items on site neat and orderly, and do the finishing work well. Use special cleaning tools and supplies, use spoons for tasting, and keep raw and cooked ingredients separate during raw material storage, cutting, seasoning, and decoration. If you do not meet the requirements, 1-3 points will be deducted.

6. Rewards

1. The ranking will be determined according to the final score statistics of each person.

2. Meat and vegetarian dishes are divided into: 3 first prizes, 5 second prizes, and 5-6 third prizes. and issue certificates of honor. Excellent planning plan for cooking competition activities (company cooking competition activity plan) 2

1. The theme of this event

The aroma and creativity of cooking dishes show the uniqueness of teachers Sample style

2. The background and purpose of holding this event

This event is in response to the requirements for the development of teachers’ quality, comprehensively implements the education policy, and enriches the teachers’ amateur culture life, improve teachers' aesthetics, and cultivate teachers' creativity. At the same time, in order to enrich teachers’ extracurricular cultural activities, improve teachers’ joy in life, cultivate teachers’ innovative spirit and practical ability, and showcase the style of a new generation of teachers. Through a variety of food and cultural activities, creating a healthy, harmonious and active campus atmosphere can promote the formation of teachers' sound personality and emotional values, improve teachers' moral cultivation, and allow every teacher to stand in a rich and colorful cultural background. Really feel that cultural education inspires wisdom and cultivates the soul, brings inner enrichment, harmony and happiness, and effectively plays a role in expanding quality education and promoting campus culture construction

3. This activity Work arrangements

1. Preliminary publicity

Read out the activity plan at regular teacher meetings to let all school teachers know about our activities, thereby attracting the attention of teachers to the greatest extent. Mobilize their enthusiasm to gain the broadest support.

2. Work Arrangement

(1) Registration Stage

1. Registration method: Based on the grade film, the grade will set its own rules to select the players, the number of No limit.

2. Participants: trade union members

3. Registration requirements:

1. No limit to the number of chefs and assistants

2 , loves cooking and has certain cooking experience. Each grade prepares a table of dishes (6 dishes and 1 soup), which must be innovative and distinctive.

(2) Competition stage

1. Competition time: 3:00 pm on December 31, 20xx

2. Competition venue: basketball court

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3. Equipment: The school is responsible for kitchen utensils, bowls and plates, spoons and chopsticks, seasoning boxes, condiments, oil cups, dishes, etc.; contestants bring their own raw materials for participating dishes.

4. Competition system: The competition adopts a scoring system, and the judges are responsible for scoring (the judges are composed of 10 school leaders and union members)

5. Competition procedures:

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(1) Opening ceremony and leadership speech

(2) Formal competition

(3) Evaluation of works and announcement of results

(4) Leadership summary

6. Notes:

(1) Each participating unit will start cooking at 3:00 pm on December 31, and prepare three recommended dishes before 4:00 pm (The main ingredient of the first dish is Anhui fish, the main ingredient of the second dish is chicken, and the main ingredient of the third dish is your own choice). All dishes should be prepared and placed before 5:00 pm. Each table dish must have a theme. introduce.

(2) "Soup" can be soup, soup, or sugar water.

(3) Each participating unit’s recommended dishes can be served first for the judges to score. After all the dishes are prepared and arranged, the judges will give a total score. When scoring, each recommended dish is given a full score of 10 points, and the total score is 20 points, for a total of 50 points.

7. Competition discipline:

(1) Contestants must dress hygienicly.

(2) Observe the order of the competition venue and follow the arrangements of the judges and staff.

(3) Non-competitors and irrelevant personnel are strictly prohibited from entering the competition site.

(4) Pay attention to safety.

8. Competition rules:

(1) The contestants’ works consist of dishes of their own choice, and the raw materials are prepared by the contestants themselves. (6 dishes and 1 soup)

(2) The competition is based on grade level, and each group has no limit on chefs and assistants. The judges are responsible for scoring.

(3) Awards stage

Result display: Based on the judges’ scores, the results will be sorted from high to low and the results will be announced.

Award evaluation:

1. First prize: 1 person

2. Second prize: 2 people

3. Third prize Prize: 3

4. Budget and Attachments

For this event, the school will allocate 300 yuan for each grade to purchase cooking raw materials. Excellent planning plan for cooking competition activities (company cooking competition activity plan) 3

1. Activity theme:

"Sour, sweet, bitter, spicy, savor life" College Student Cooking Competition

2. Purpose of the event:

This competition is a rich competition integrating entertainment, knowledge and skills, focusing on highlighting the connotation of "cooking culture" and increasing exchanges among college students. It aims to show the personal style of each college student and enrich their spare time life.

3. Event time and location:

Time: August 7 (11 a.m.)

Location: Single apartment building for college students

4. Organizer: Youth League Committee

5. Competition information:

1. The dishes in this competition are one meat and one vegetarian, or a combination of meat and vegetables is also acceptable. Information Participants are free to play.

2. The operation time of the two dishes is 20 minutes. After completion, the judges will taste and score immediately.

(Wash vegetables, cut vegetables, and material preparation are not included in the operating time)

3. The contestants will prepare their own utensils and tableware, as well as the materials.

4. Each dish must be named after a poem or word, and given an appropriate explanation.

6. Competition steps:

1. The overall team is divided into four groups:

Group A: Luo Lianhe, Lei Jie, Xie Mianchuo

Group B: Wu Dexiao, Ye Shanshan, Liu Zhihong

Group C: Lian Meimei, Chen Shaojian, Shi Yujie

The person with the red name is the team leader. Before the game, Name the team name and slogan

2. The competition members will prepare materials and corresponding ingredients the day before the competition (competition members should arrange the venue and prepare induction cookers and other electrical equipment before 11 o'clock)

3. Competition materials and corresponding ingredients shall be prepared by the team members themselves.

4. On the day of the competition, the four groups of members were divided into two batches and decided by drawing lots. The location is temporarily at 25#601, 602. The competition starts with the judges: the dishes are cooked within 20 minutes. If the cooking is not completed after 20 minutes, one point will be deducted for every 10 seconds. After the competition, the judges will score and determine the champion, third runner-up, second runner-up, and encouragement awards based on the scores.

5. Receive the prizes separately. The end of the competition, with members tasting the cooked dishes together, is tentatively scheduled for 25#601.

7. Scoring criteria:

The score of a dish is 100 points, based on the principle of "color, shape, taste and name", each accounting for 25 points. The operation time of each dish is calculated independently, and points will be deducted for overtime, with 1 point deducted every 10 seconds.

1. Color: The color is required to be bright, pleasing to the eye, with a certain degree of ornamental value, and eye-catching.

2. Shape: It is required to have a certain beauty of shape, clean utensils, and pleasing combinations.

3. Flavor: It requires a harmonious blend of the five flavors, and must have certain characteristics based on seasonal characteristics and the concept of health preservation. Please focus on the theme of summer health care (we will ask participating teams to introduce dishes with local characteristics)

4. Name: The poem required to be used for naming must match the color and shape of the dish. , the taste is consistent, and the ingredients are healthy, which is both elegant and popular.

(Note: Scoring details: Remove one point, the lowest score, and the average of the remaining scores will be the score of the group.)

8. Members of the review team:

Lu Yanchuan and the person in charge of the Youth League Committee and members of the Youth League Committee (except those who have participated in the competition)

9. Prize settings:

One team champion, runner-up and third runner-up each;

One person each for the Personal Humor Award, Image Award, and Culinary Skills Award. ;