College Student Culinary Competition Planning Book

College Student Culinary Competition Planning Book

The work has come to an end inadvertently. Our work will have higher difficulty and higher work goals. It is time to think seriously. How to write a planning book. When I picked up the pen, I found that I didn't know what to write. The following is a planning book for the college student cooking competition that I compiled for you. You are welcome to read it. I hope you will like it.

College Student Culinary Competition Planning Book 1

In order to promote campus food culture, shorten the distance between teachers and students and the canteen, promote the construction of civilized canteens, improve the quality of food service, and at the same time demonstrate The cooking skills of students in our college cultivate students' hands-on practical ability and teamwork ability, and stimulate students' awareness of innovation and conservation.

1. Activity Unit

Sponsor: *** Youth League Hunan City College Committee

Sponsor: Hunan City College Youth League Student Union

Sponsor: Hunan City University Wangshu Restaurant

: Urban Management College Youth League Committee, Student Union Rights Protection Department

2. Event Time

Registration Time: November 8th to November 12th, xx

Competition time: November 18th (Thursday). The competition time is from 19:00 to 21:00 on that day.

3. Participation venue

Preliminary round: Area D on the first floor of Wangshu Restaurant

IV. Equipment and materials provided

Six sets of professional gas stoves, and professional frying spoons for each stove One, a kitchen knife. (If you don’t have enough knives, you must bring your own)

A cutting table, a special chopping board, a wok for each stove, and a hand cloth for each stove are provided. , players need to choose their own raw materials and cut them into processing state. (If you need a pressure cooker or other equipment, you must inform in advance)

Fixed flavors include: edible oil, salt, monosodium glutamate, chicken essence, pepper, peppercorns (oil), white sugar, mature vinegar, white vinegar, light soy sauce, aged Smoke, cooking wine, whole dried peppers, cornstarch, steamed fish with soy sauce. (If the dishes require special seasonings, contestants are asked to bring their own)

Utensils: Standard dishes are provided. (If you need a fish plate, you must inform in advance)

5. Activity schedule

Preliminary preparations

1. Convene a department meeting after consensus among all members of the department. Please submit a detailed registration form.

2. Discuss with the instructor of the preliminary competition activities and contact the Propaganda Department and the Entertainment Department in a timely manner, which will be responsible for handling publicity issues (poster publicity, reporter interviews, photography) and program arrangements on the day of the competition. At the same time, all members of the department went to all classes in our hospital to promote the program and guide them to fill in the registration form correctly.

3. Report the consultation issues and inquiry requirements to the presidium, and convene a ministerial meeting of the main assisting departments.

4. The preliminary competition venue, time and canteen director shall be discussed with the school rights protection department.

5. Screen the registration form to determine the grouping of players.

6. Send invitation letters to relevant judges, and notify the host and program team leader to prepare.

7. The preliminary work is over. Report the completion status and summarize.

Mid-term implementation work

1. Venue layout: Relevant staff should prepare the venue 40 minutes in advance (borrow stoves, audio equipment, tables and other appliances), and Check the equipment, facilities, raw materials, flavors, etc. used for the competition to ensure that the competition proceeds normally. Timely notify the contestants to arrive and sign in 20 minutes in advance, prepare raw materials, check whether the required seasonings and tools are complete, clean hands, tidy up their clothes, and make other preparations before the competition. Inform the judges and host to arrive at the competition 10 minutes in advance. At the scene, introduce the competition rules to the judges and check the contestant information and dish introduction.

2. Competition process: The competition officially starts at seven o'clock. The timing starts after the start of the competition, with a maximum of 20 minutes for each dish. After the dishes are made, the hostess will bring them to the judges to taste them one by one and issue a score sheet. After the judges taste them, they will be placed in the public tasting area. The contestants should go to the scene to briefly introduce the dishes and answer the judges' questions. The judges will give a comprehensive score and record in writing the taste, characteristics, nutritional value, basis for extra points and deductions, etc., and the winning list will be announced the next day. Arrange personnel to handle emergencies during the game.

3. During the free time, short programs and on-site interactive sessions will be arranged. Audiences who answer the questions correctly will receive a small exquisite gift or a tasting card.

4. End of the game: Arrange personnel to clean up the venue and select the top three winners. Those present took a group photo.

Post-finishing work

1. Before November 24th, submit the two winning contestants of our school to the school rights protection department. (Note: The basic information of their works and contestants must be clearly stated above. Hand in)

2. At the end of the event, do a good job in post-publicity work and hold department meetings.

VI. Scoring and Awards

u Scoring principles: fair, just, open, strictly in accordance with the scoring rules,

u Prizes: remove the highest score and the lowest score , the champion, runner-up and third runner-up will be determined from high to low with the highest comprehensive score.

(1) Champion: Cash Certificate of Honor

(2) Runner-up: Cash Certificate of Honor

(3) Third Runner: Cash Certificate of Honor

7. Notes

n Notes on registration:

1. When registering, you must indicate the name of the work, the required raw materials, ingredients, the theme of the dish and the relevant background meaning. Introduction (Note: In the preliminary round, the raw materials are prepared by the contestants themselves, and the ingredients are provided by the Rights Protection Department), etc. To register, please see the registration form (attached). Please be sure to fill it in truthfully to avoid insufficient preparation of materials that will affect your results. The Rights Protection Department will review and screen all registration forms, and those that do not meet the requirements or are filled in too simply will be removed.

2. All competition equipment will be provided by the canteen (note: if special equipment is needed, players must prepare it themselves).

n Notes on dishes:

The raw materials of the dishes should not be too expensive. It is best to choose common raw materials, the matching principle, and the waste of raw materials and ingredients.

n Notes on the preparation of promotional posters and off-duty publicity requirements:

1. The promotional posters specifically introduce the time, location, and rewards of the preliminary round of our hospital’s cooking competition, three on 1/5/7 One copy for each dormitory building.

2. All members of the department organized off-duty publicity, mainly targeting the freshman class, to clearly explain the specific arrangements for the school cooking competition and encourage students to actively sign up.

The Youth League Committee of the School of Urban Management and the Rights Protection Department of the Student Union

Plan 2 for the College Student Culinary Competition on November 7, 20XX

1. Name of the event

Delicious love for medical chefs is about to happen - the 6th "Building Committee Cup" Culinary Competition

2. Activity background

In order to enrich the after-school experience of the students In daily life, the building committee actively plans various activities. The building committee planned this cooking competition to mobilize the enthusiasm of the students, improve their hands-on ability, showcase their cooking skills, and allow students to experience the fun of the kitchen in addition to heavy study.

3. Purpose of the activity

1. Show off the hands-on ability of medical students and show off their cooking skills.

2. Strengthen the awareness and ability of teamwork among students.

3. Enrich students’ extracurricular life and provide a platform for self-expression.

4. Build a communication bridge between students and the school cafeteria, so that both parties can understand each other, which is beneficial to enhancing cooperation.

5. Increase attention to nutrition and health through the design of recipes and the tasting of dishes.

4. Activity process

1. Preliminary publicity activities

(1) Make posters, banners, leaflets, etc. to set up stalls, sweep floors, and report on mobile phones Promote this event to students through online promotions such as Renren.com and Yiban.

(2) For students in clinical medical schools, we can cover them in two ways:

A. Contact the chairman of each clinical medical school student union and use the clinical medical student association to promote it to the public . They can spread the word through posters, people, etc.

B. The Shanghai Jiao Tong University School of Medicine Student Affairs Steering Committee will issue notices to all clinical medical schools.

2. Registration for contestants

Registration target: All students from the medical school register in groups of 2-4

Registration time: 20xx, March, 18 ( Wednesday)-4, 4 (Friday)

Registration location: Registration will be accepted when the stall is set up; online registration (sent to the mailbox); delivered to the park mailbox

Registration method: in groups As a unit, fill out the registration form (Appendix 1) and use the park suggestion box for recycling; the building committee's homepage and public email address accept electronic registration.

3. Screening and competition arrangements

The building committee and the catering center will weigh the ingredients and cooking tools filled in the form, and contact and coordinate with the contestants in a timely manner.

The competition will be a direct final, scheduled to start on the evening of April 11 (Friday)

Final: divided into two games, each of the twelve groups of players will be selected based on the total score ranking First, second and third prizes

4. Item preparation

1) Ingredients, seasonings, induction cookers and other items required for cooking are provided by the catering center.

2) The building committee is responsible for purchasing the sundries needed for the actual competition, including balloons, plastic ropes, prizes, etc., and also preparing scoring forms, microphones, medicines, etc.

5. Practical Exercise

Time: April, November to late April

Finals

Location: First Floor of Canteen

Competition process:

1) The host announces the start of the event, the leader makes a speech, each team draws lots, and the host announces the rules of the competition.

2) Cooking: The first 4 groups of contestants will demonstrate their cooking skills for 30 minutes. During the cooking process, the host and each participating team member will introduce their respective team names, team members and the dishes they cook. The judges will observe the operating proficiency and standardization of each participating team member. At the same time, interactive programs are conducted with the audience during the cooking process to achieve the effect of enlivening the atmosphere. At the same time, the host will ask questions from the audience to select 5 public judges.

3) Tasting and scoring: After the dishes are made, expert judges will taste and score them (see Appendix 2 for the scoring form), and they can also evaluate the dishes. At the same time, the public judges also gave their own scores, and the staff announced the scores. After the judges’ tasting, the audience can be allowed to taste the food.

1) The second batch of competitions repeats the process 2) and 3)

2) Competition results: the total score of each score, the finals are based on the total score, two groups of first prizes and two second prizes Four groups were awarded prizes, and six groups were awarded third prizes.

6. Later summary

The building committee will discuss and summarize the competition with the catering center, and the building committee will organize and publicize the competition information. You can also interview and report on the winning team after the game.

5. Feasibility Analysis

Possible Problems

Solutions

Ingredients cannot satisfy the contestants

1. When screening, try to select dishes that are easy to operate.

2. When it is determined that the ingredients for the dish to be cooked are not sufficient, inform the contestants and replace them with other ingredients or ask the contestants to bring their own.

Safety issues such as burns

1. The catering center provides induction cookers, which are much safer than open flame stoves

2. In the event of burns, cuts, etc. Immediately use cooling oil, iodine, band-aid and other backup medicines for treatment. In serious cases, the staff will accompany you to the school hospital

Crowded spectators and chaos at the scene

1. Use tape on site before the start of the game The balloon's plastic rope separates the operating area from the spectator area.

2. There are building committee staff to maintain order during the game.

Contestants who fail to complete the cooking within the specified time

Points will be deducted appropriately College Student Culinary Competition Planning Book 3

1. Preface to the event

In order to enrich the extracurricular life of students, activate the campus cultural atmosphere, and improve the overall quality of college students, in order to let students have a deeper understanding of the operation model of the college canteen, appreciate the hard work of canteen employees, and fully understand the rationality of canteen vegetable prices, this event is specially held This competition.

2. Target audience

Students of Anhui Electronic Information Vocational and Technical College

3. Time and place of the event

Registration time: October 28th - November 7th, 20xx

Competition time: November 16th - 17th, 20xx

Location: Canteen of the School of Electronics

4. Activity Details

Registration for this competition is open to all students in the college. Each department can organize a team. Each team consists of 3 people. Each team will fill in the form and submit it to the Food Management Committee. (hereinafter referred to as the "Partnership Management Committee") or the student union of the department, submit the registration form to the competition submission office (at the entrance of the canteen or the duty manager) within the specified time. Each department will collect the registration form and submit it to the Partnership Management Committee , if the application is not submitted by the due date, it will be deemed as an automatic waiver. Each team charges a registration fee of 5 yuan. Each team can organize a group of relatives and friends to come to the site to cheer for the team and participate in the auction.

5. Competition Organization

1. Organizational Unit

Sponsored by: Logistics Group of Anhui Electronic Information Vocational and Technical College

Undertaken by: Institute Catering Management Committee

Co-organizers: College Student Union, College Social Federation, Department of Economics and Management, Department of Mechanical and Electrical Engineering, School of Software, Department of Computer Science, Department of Electronic Information Student Union, Youth Association.

2. Jury Committee

(1) Jury group: 9 people (can include catering leaders of surrounding universities, heads of student organizations, canteen administrators, canteen chefs Representatives, representatives of each student group)

(2) 11 people in the public review group (composed of student representatives)

(3) Several guests (leaders of various departments, logistics leaders of surrounding universities) )

6. Competition content

1. Competition requirements

Each participating team must complete the competition within the prescribed 20 minutes under the supervision of the supervision team The dishes are prepared independently on site. The competition venue agrees to provide a reserved space for the participating teams. The participating teams shall declare the time required for advance pre-production according to the number of competitions. Under the organization of the supervisory personnel, the parts of the self-selected varieties that need to be pre-prepared in advance will be pre-produced and sealed by the supervisory personnel. It is strictly prohibited to carry finished dish samples.

2. Raw materials provided by the competition venue

Each participating team will prepare the raw materials they need before the competition. The canteen provides raw materials and kitchen utensils for the dishes. Each team can choose the raw materials with a price not exceeding 20. yuan of raw materials.

7. Preliminary planning for the competition

1. The director committee will convene a ministerial meeting of the partnership management committee to discuss specific matters and arrange relevant work

2. The director will The committee led members of the Partnership Management Committee to contact the student unions and student groups of each department, and used evening self-study time to inform the freshman class of the competition news and publish the registration form.

3. The Propaganda Department shall carry out comprehensive and three-dimensional publicity work by posting posters, distributing leaflets and broadcasting notices.

4. The online editorial department is responsible for the publicity of the school forum, website, LED and the shooting of competition photos

5. The chairman committee invites judges and teachers, and the marketing department invites sponsors and the public Judges.

6. The Life Service Department arranges the competition venue, and the Marketing Department purchases competition equipment.

7. The literary and artistic planning department is responsible for the program performances and host arrangements during the competition.

8. The etiquette team is responsible for passing the dishes.

9. Every day at noon and evening, department heads and members will set up registration points and consultation points at the entrance of the canteen to be responsible for registration and grouping matters and solutions.

8. Contest Process

After the registration deadline, the office will organize the registration form, count the dishes and quantities submitted by each team, compile them into a table, and submit it to the marketing department for implementation Procurement of related food materials. After the purchase is completed, the Supervision Department will be responsible for classifying the ingredients of each contestant according to the table to make sufficient material preparations for the competition. The competition teams are divided into several groups such as A, B, C, etc. The number of teams in each group is to be determined.

1. All preparations for the competition are completed, the contestants are in place, the judges are in place, and the guest hosts are in place.

2. The supporter introduces the composition of the judging committee, the competition guests and the sponsors of the event

3. The host reads out the competition rules, scoring standards and award settings

　4. The official representative of the event will announce the start of the competition

5. Each group of contestants will enter the cooking demonstration session. At this time, the public judges will start the first round of scoring based on the contestants' performance in this session

6. After the cooking show, the judges will conduct a second round of scoring based on each contestant’s dishes

7. Each team will auction their masterpieces in the canteen, with customized prices, but in principle The price must not be lower than the cost. Contestants can make appropriate introductions during the sale to assist sales. The proceeds from the charity sale belong to the organizer.

8. During the competition period, fun guessing activities can be held, and students with correct answers will be rewarded to increase the atmosphere of the event.

9. After the score statistics are completed, the host will announce the scores of each team, and the results of the competition will be notified in the form of posters.

10. The host gave a speech of thanks and announced that the competition was a complete success

9. Award setting

The first prize will be awarded the title of "Electronic Kitchen God" Others to be determined

Notes:

1. The event staff will arrive at the competition location at 6:30 on the day of the competition. (Minister’s roll call)

2. Pay attention to program preparation and arrangement of contestants

3. Pay attention to safety issues during the competition

4. The actors of the program gather together to rest District

5. Pay attention to order

6. Arrange specific matters and assign responsibilities to each person.

7. The final right of interpretation belongs to the organizer

Attachment: 1. A form is attached for specific personnel arrangements

2. Specific precautions are attached

3. The form and scoring sheet are attached

Catering Management Committee

20xx/10/28 College Student Culinary Competition Planning Book 4

1. Purpose of the activity:

In order to cultivate students’ interest in eating, make healthy diet and special diet deeply rooted in the hearts of the people, eat nutritiously, eat healthily, eat life well, and eat wonderfully, the school league committee hereby organizes this event to quot;A personal cooking competition with the goal of promoting traditional Chinese cuisine and activating the campus cultural atmosphere.

2. Activity time: 6:30 pm on November 12, 20xx

3. Activity location: Canteen

4. Activity content: At the specified time Make "required dishes" and "special dishes" in-house

(1) Restricted dishes: shredded peppers and potatoes

1. Raw materials: shredded potatoes, green peppers

2. Seasonings: soy sauce, salt, monosodium glutamate, Sichuan peppercorns, vinegar, sugar, dried chili peppers

(2) Special dishes: contestants choose their best hometown dishes

1. Requirements Keep time (within 15 minutes).

2. It is required to be distinctive, innovative and purposeful.

3. Special dishes are a bonus point. Players must prepare their own ingredients according to their own level.

(3) Scoring criteria:

1. The evaluation will be conducted by professional chefs, with color, aroma, taste and shape each accounting for 25%.

5. Activity process:

1. Contestants will be divided into groups by drawing lots before the game.

2. The layout of the competition venue.

3. Admission order. (Including guests, contestants, staff)

4. The host introduces the guests and invites them to speak, read out the competition rules, and award setting and other issues.

5. On-site interaction, guests will explain and comment on the nutritional coefficients of the raw materials of the contestants’ entries. And explain what the cooking techniques of this dish are, how to achieve the best results, etc.

6. The audience can ask nutrition and food experts questions about their own preferences, and they can also ask questions to the contestants.

7. Guests taste, rate and comment, and the audience acts as a public judge to taste and comment on the spot.

8. Count the scores and announce the results of the game.

9. Award presentation. (Prizes, certificates of honor)

10. The audience exits.

11. Clean up the site.

6. Award settings:

1. There will be one first prize, two second prizes and three third prizes

2. Best One person for the "Special Flavor Award" and one person for the "Best Culinary Award";