2022 Campus Cooking Competition Event Planning Template

Preparing for an event requires a lot of preparation in the early stage. The most important thing is the event planning plan. Do you know how to make a good event planning plan? The following is the "2022 Campus Kitchen" compiled by me. Art Competition Event Planning Template" is for reference only. Everyone is welcome to read this article. 2022 Campus Cooking Competition Event Planning Template

1. Activity Theme:

"Sour, Sweet, Bitter, Spicy, Appreciating Life" College Student Cooking Competition.

2. Purpose of the event:

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

3. Event time and location:

Time: x month x day (x o'clock in the morning).

Location: Single apartment building for college students.

4. Sponsor:

xx Youth League Committee.

5. Competition information:

1. The dishes in this competition can be one meat and one vegetarian, or a combination of meat and vegetables. The information can be freely used by the contestants.

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 prepare materials are not included in the operating time).

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

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

6. Competition steps:

1. The total *** is divided into x groups:

The one with the red name is the captain of the group. Before the game, name the team name, and slogan

2. The contestants will prepare materials and corresponding ingredients the day before the contest (competitors should arrange the venue and prepare induction cookers and other electrical equipment before x point).

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

4. On the day of the competition, the members of group x will be divided into x batches and decided by drawing lots. The location is currently xx. 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. At the end of the competition, the members will taste the cooked dishes together, which is tentatively scheduled for xx.

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: It is required that the poem and words used for naming must be commensurate with the color, shape and taste of the dish, and the information must be healthy and both elegant and popular.

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

8. Members of the review team:

xxx 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:

There will be one team champion, runner-up and third runner-up each.

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

2022 Campus Cooking Competition Activity Planning Template (2)

1. Preface to the event

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

2. Activities objects

Students of xx Electronic Information Vocational and Technical College

3. Event time and location

Registration time: From x month x day to x month x day 2022.

Competition time: x month x day - x day, 2022.

Location: Canteen of Electronic College.

IV. Activity Details

Registration for this competition is open to all students in the college. Each department can organize a team. Each team consists of The team fills out the registration form issued by the Catering Management Committee (hereinafter referred to as the "Group Management Committee") or the student union of the department, and submits it to the competition form submission office (at the entrance of the canteen or the manager on duty) within the specified time. Each department will collect it Submit the registration form to the Partnership Management Committee. Those who fail to submit it after the deadline will be deemed to have automatically given up. 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

Host: xx Electronic Information Vocational and Technical College Logistics Group.

Hosted by: Hospital Food Management Committee.

Co-organized by: College Student Union, College Association, 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: *** Set up x people (can include catering leaders of surrounding universities, heads of student organizations, canteen administrators, canteen chefs representatives, representatives of each student group).

(2) The public review group consists of xx people (composed of student representatives).

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

VI. Contents of the Competition

1. Competition Requirements

Each participating team must be on-site under the supervision of the supervision team within the specified 20 minutes. Complete the preparation of dishes independently. 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 chairman committee will convene a ministerial-level meeting of the partnership management committee to discuss specific matters and arrange relevant work.

2. The chairman committee will lead the members of the partnership management committee to contact the student unions and student groups of each department, and use the 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 Network Department is responsible for the publicity work 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 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 hand it over 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 will read out the competition rules, scoring standards and award settings.

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

5. The contestants of each group enter the cooking show stage. At this time, the public judges will start the first round of scoring based on the performance of the contestants in this stage.

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

7. Each team will auction their masterpieces in the canteen. The price is customized, but in principle it should not be lower than the cost price. Contestants can make appropriate introductions during the sale to help sales, and the proceeds from the charity sale will go to the organizer. Party owned.

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 Settings

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

Notes:

1. The event staff will arrive at the competition location at x o’clock 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 show gather in a rest area.

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. 2022 Campus Cooking Competition Activity Planning Template (3)

1. Activity Background

In order to cultivate the eating taste of our school students and make healthy diet and special diet deeply rooted in the hearts of the people, we will promote The food culture of the Chinese nation cultivates students' practical ability and teamwork spirit. The Catering Service Center of the Logistics Group provides a stage for students to display their culinary skills, further builds a versatile brand image of college students, improves students' concepts of healthy eating, and enhances Mutual understanding and communication between the canteen and classmates. And to enrich the campus life of students. For this reason, the Student Union of XX College organized this cooking competition.

2. The purpose of the event

The slogan of this cooking competition is "Eat for nutrition, eat for health, eat for life, eat for excitement", the General Affairs Office of xx Hospital and the Youth League Committee of the hospital Jointly organize individual and group cooking competitions with the theme of "promoting traditional Chinese cuisine and activating the campus cultural atmosphere".

3. Event name

xx Hospital Culinary Competition.

4. Participating units

Sponsor: General Affairs Office of xx Vocational and Technical College of Radio, Film and Television.

The Youth League Committee of xx Vocational and Technical College of Radio, Film and Television.

Planning and undertaking unit: xx Radio, Film and Television Vocational and Technical College Student Union.

Co-organizer: Security Office of xx Vocational and Technical College of Radio, Film and Television.

The Youth League branch of each department of xx Vocational and Technical College of Radio, Film and Television.

xx Radio, Film and Television Vocational and Technical College TV station, radio station, online TV station, and college student elite forum.

5. Event time and registration time and location

Event time: x o’clock on x day, x month, 2022.

Registration start time: x month x day, 2022.

Deadline for registration: x month x day, 2022.

Registration location: Student Union Office.

6. Event location

xx Hospital Canteen Square.

7. Participants

All students of xx College.

8. Preparation for the event

1. Some personnel will carry out publicity work, including issuing posters and leaflets and promoting event slogans.

2. Secondly, some personnel are responsible for the sponsorship of this event. Ensure that the preliminary work is completed smoothly.

3. Invite guests and relevant personnel from the catering center of the logistics group to serve as judges.

4. Fund budget: posters and flyers, venue layout, prizes, basic condiments, containers, fire extinguishers, etc.

9. Activity content

This competition *** is divided into two rounds. In the first round, x people from each department will form a team before participating in the group competition. In the second round, x people from each department will be selected to participate in the individual competition.

Each group or individual must make an entry within the specified time.

〈1〉Required dishes: scrambled eggs with tomatoes, shredded green peppers and potatoes, stir-fried broccoli, seaweed and egg soup. (The dishes will be decided by drawing lots one day in advance and the ingredients will be provided by the organizer).

〈2〉Special dishes: Contestants choose their best hometown dishes or the dishes they are best at (bringing their own ingredients).

1. Master the time (control it within xx 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.

〈Three〉Scoring criteria:

1. The judges will judge the color, appearance xx taste, taste xx characteristics and creativity xx health and nutrition xx time xx.

10. Activity Process

1. Registration of contestants. The specific location will be implemented by the specific staff in front of the student union office of the college. And collect the registration form and entry requirements materials, fill in the relevant forms and understand the competition requirements, etc.

(Note: If there are other requirements, we will notify you separately.)

2. Invite relevant teachers and experts as judges and guests.

3. Venue layout.

4. Admission order. (Judges, guests, contestants, staff)

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

6. Interaction, the audience can ask questions to the judges 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 prizes and certificates of honor.

10. Exit.

11. Clean up the site.

11. Award setting (prizes tentative)

<1> Team competition

1. There will be one first prize and one second prize. Two first and third prizes.

2. One person for the "Special Flavor Award", one person for the "Cooking Award", and one person for the "Popularity Award"

　<2> Individual Competition

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

2. One person will be awarded the Popularity Award, one person will be awarded the Featured Innovation Award, and one person will be awarded the Flavor Award.

2022 Campus Cooking Competition Event Planning Template (4)

1. Purpose of the event:

In order to cultivate students’ interest in eating, make healthy diet and special diet deeply rooted in the hearts of the people, and eat nutritiously , Eat for health, eat for life, and eat for excitement. The school league committee hereby organizes this personal cooking competition with the goal of promoting traditional Chinese cuisine and activating the campus cultural atmosphere.

2. Event time:

On the evening of x, x, x, 2022.

3. Activity location:

Canteen.

4. Activity content:

Cook “required dishes” and “special dishes” within the specified time.

(1) Required dish: Spicy pepper and potato shreds

1. Raw materials: potato shreds, green pepper.

2. Seasoning: soy sauce, salt, monosodium glutamate, pepper, vinegar, sugar, dried chili pepper.

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

1. Time must be mastered (control 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 setting:

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

2. One person for the best "Special Flavor Award" and one person for the "Best Cooking Award". 2022 Campus Culinary Competition Event Planning Template (5)

1. Event Name:

The xth College Student Campus Culture and Arts Festival-Culinary Competition.

2. Activity theme:

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

3. Purpose of the activity:

Cultivate students’ performance potential and social adaptation potential, display the spiritual outlook of contemporary college students, enrich students’ campus life, and improve students’ awareness of teamwork , carry forward our country’s food culture, and understand the dynamics of market economy.

IV. Event time and location:

Event time: During the Campus Culture and Arts Festival (x, x, x, pm).

Event location: Canteen Hall on the x floor.

5. Competition information:

1. Overall production process, knife skills and introduction.

2. Raw material procurement and initial processing.

3. Cost accounting potential in daily activities.

4. During the cooking process, maximize the color, aroma, taste, innovation and edible value of local dishes.

5. The teamwork potential of each participating team.

6. Registration conditions, methods and procedures:

1. All current students in our college can register to participate.

2. This competition is based on departments. Each department will select a representative team from the registered teams.

3. The participating students form their own teams within the department, with x instructors and x participating team members, regardless of gender.

4. After the event is confirmed, the logistics group will send a document to each department to specifically inform various matters of this event.

5. Before recommending participating teams from each department, they must first determine a team leader, and the relevant units of the department will conduct a preliminary review of the submitted teams. After the review is completed, a participating team will be selected. Report to the relevant unit of the college and submit a detailed list of the materials, quantity and price, kitchen utensils, characteristics and meaning of the team's self-selected dishes (note: please write down the specific contact information for the team leader).

7. Participation Instructions:

1. The participating team members must purchase the materials themselves, and the specific purchase time will be arranged on the opening day.

2. Each participating team will first be given xx yuan of food allowance by the school (other funds will be calculated separately).

3. After the team members are confirmed, no changes, additions or deletions are allowed. It is not allowed to invite foreign aid, otherwise it will be treated as zero points.

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

5. Contestants should report to the check-in office on time. Those who fail to register within 15 minutes after the start of the competition will be deemed to have automatically given up their qualifications.

6. Competition stoves and general supplies will be brought by the college.

7. Pay attention to safety and protect public property (if any damage is caused, compensation will be paid at the price).

8. Team leaders and players must respect the judges and obey their evaluations. The evaluation criteria are implemented in accordance with the established scoring standards. If anyone has any doubts about the judging, the team leader shall report the facts to the competition discipline inspection team, and the judges shall not be questioned on the spot. If there is any major dispute, it will be submitted to the general judges of the competition for review and decision.

9. In order to make the competition open, fair and impartial, the final score will be the average of the judges’ scores and the public judges’ scores (the public judges will distribute the score sheets at the entrance of the canteen before the competition, and xx people will be selected on site) .

10. If there are any changes to the competition arrangements, the competition responsible office will notify you separately.

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

12. Admission will be called and those who arrive xx minutes late will be deemed to have automatically given up.

13. You are not allowed to commit fraud or ask others to compete on your behalf. Please bring your student ID or meal card to the Disciplinary Inspection Office for inspection during the competition. Violators will be disqualified.

14. No shouting, no smoking, no spitting, and no littering in the arena.

15. It is not allowed to use other people’s raw materials (items) and semi-finished products.

16. The competition dishes are x dishes (x prescribed dishes, x optional dishes, the cost of the dishes shall not exceed xx yuan).

17. The raw materials and competition equipment used in the competition are brought by the competition, and contestants are not allowed to bring their own. Otherwise, it will be regarded as cheating and the competition results will be cancelled.

18. During the competition, all operations must be carried out on site and no preparation is allowed in advance. If there are special circumstances, you must apply to the organizing committee in advance and proceed with approval. Unrelated persons are not allowed to participate. Otherwise, it will be regarded as cheating and will be disqualified.

19. In order to maintain the order of the competition and ensure the smooth progress of the competition, a work area has been set up at the competition site. Except for the referees and staff, no other personnel are allowed to enter.

20. The competition time is one hour for each group, and the results if the operation exceeds the time will be invalid.

21. Clean up the site after the game.

22. The storage and custody of equipment must be solved by oneself. If there are any difficulties, the competition venue team will assist in solving them. Bringing your own tableware must be registered at the inspection office.

8. Preliminary arrangements for the event:

1. The logistics group held a meeting to discuss the event details and then began to write the plan.

2. Submit the planning letter to the Youth League Committee of the hospital.

3. After the activity is approved, the Youth League Committee of the college will issue a document to each department.

4. Each department shall submit a list of representative teams and a list of required materials and equipment.

5. The student union of the college will send invitation letters to the judges and guests of this event.

6. The Propaganda Department of the Student Union of the College is responsible for the publicity work of this event, producing early posters, on-site interviews and news reports of the event.

7. The Life Department of the Student Union of the college is responsible for the layout of the venue, the purchase of materials and the rental of some equipment.

9. The following event supplies are brought by the logistics group:

1. Stoves, kitchen utensils, and tableware.

2. The required condiments will be brought to the list by each team and purchased by the logistics group.

10. Venue layout:

1. The student union will produce posters one week before the event and announce them in front of the cafeteria.

2. The afternoon before the event, hang the banners and curtains of the event to the designated location and clean the venue.

3. Move the speakers to the designated location at 7 a.m. on the day of the event. Start laying out the wires and work around the site.

4. Representatives from each department should arrive at the competition venue 45 minutes before the competition to be responsible for sorting out the food and make preparations at their designated locations.

5. Place the tables and chairs in the designated positions and mark the departments. Mark the names of the judges and guests in their positions.

6. Adjust audio equipment and stoves.

7. Each department starts cleaning the food and goes to the canteen to get a bucket of water for later use.

11. Preparation before the competition:

1. Initial processing: Whole fish, whole chicken, etc. can be scaled, hairless, and eviscerated, but the knife cannot be used. . Dry ingredients can rise in advance.

2. The fine processing of hot dishes (i.e. knife shaping, including deboning of whole chickens and ducks) must be carried out on site and must not be processed in advance. However, chicken, shrimp, meat, fish paste and egg skins are not allowed to be processed in advance. , egg floss, cabbage floss, as well as radish flowers, winter melon cups, watermelon cups, faucets, phoenix heads and other cutlery, seasoning, carving and heat treatment used to beautify dishes can be processed off-site in advance. Various kinds of antler can be blended off-site and seasoned on-site.

3. Time-consuming and labor-intensive: If the production cannot be completed within the competition time, a written application must be made when registering (must indicate the department, name of the contestant, name of the dish, reason and scope of off-site processing ), which can be processed into mature semi-finished products in advance only with the approval of the organizing committee.

12. Competition process:

1. After each department is in place, the team leader will go to the event inspection office to register and sign in.

2. Ask the leader to give an opening speech and announce the start of the competition.

3. The host introduces the guests, judges, and representatives from each department.

4. The preparation of the competition dishes begins, and the time is stipulated within xx minutes.

5. In xx minutes, simultaneously introduce some of the processes and methods of making dishes, the names of the optional dishes and the special meanings of the selected optional dishes, as well as knowledge questions and answers.

6. After the custom-ordered dishes are completed, each department will place its own dish in the designated position of the competition and insert a label. The etiquette lady will send it to the judges' office for the judges to taste and score.

7. After the scoring is completed, the scoring staff will be responsible for collecting the scoring forms from all judges and submitting them for review.

8. The scoring staff will first review the collected scores of each judge on the self-selected dishes, remove one score, the lowest score, and calculate the average score of 1, and then compare the scores of the public judges on the prescribed dishes. After collecting the score sheets and checking them correctly, an average score of 2 will be taken, and the final score will be an average score of 1 and an average score of 2.

9. The results of the competition will be announced on site, and awards will be given by the leaders and guests present.

10. The judging panel selects a judge to comment on each winning entry group on behalf of the judging panel.

11. The leader gave the closing speech, and each participating team left in order

13. Precautions for the event:

1. Ensure the use of fire on site Electrical safety, take precautions.

2. Maintain order on the scene. The student union of the college is responsible for maintaining order on the scene.

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

14. Persons in charge of various activities:

Rules for expert judges:

1. When scoring, the scores must be based on the contestants’ design requirements and the methods stipulated in the competition. , to be fair, reasonable and accurate, without exaggerating or suppressing points.

2. When scoring, do not use your own opinions to influence other judges.

3. Scores and comments must be clearly written. After corrections are made, signatures must be re-signed in a timely manner.

Staff Code:

1. According to the division of labor, each person shall bear his/her responsibilities, stick to his position, obey the dispatch, and obey the command.

2. Work strictly. Before and during the competition, the order of the contestants and the names, materials, methods, photos and numbers of the participating varieties are not allowed to be disclosed to the outside world.

3. Do a good job in supervision, strictly inspect materials, time and score accurately and fairly, and properly handle the operations of players.

4. Observe disciplines, do not be late, do not leave early, do not be absent without excuse, do not entertain guests while work is in progress, pay attention to maintaining the order of the on-site competition, and remind players to pay attention to safety.

15. Awards:

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

2. One person will be awarded the Popularity Award, one person will be awarded the Featured Innovation Award, and one person will be awarded the Flavor Award.