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Campus Food Culture Festival Activity Plan
Time flies, and a period of work has ended. In order to meet new work goals, it is time to write a plan. So can you write a planning book? The following is a sample campus food culture festival activity planning document that I compiled. You are welcome to share it. Campus Food Culture Festival Activity Plan 1
1. Activity theme:
Food Rhythm·Harmony·Vitality—Campus Food Culture Festival
2. Activity content and Significance:
This Food Culture Festival held the "South China Agricultural University Western Food Cooking Competition", "'Food Fun, Dynamic Changes' Advertising Short Film Collection Activity", "'Food Safety Knowledge' Forum", Activities such as "Focus on Society and Focus on Food Safety Picture and Text Touring Exhibition" and "Guangdong University College Students Western Food Cooking Competition" promote the extensive and profound food culture, advocate green, healthy and safe food concepts, enhance college students' food safety awareness, and establish a The concept of advancing with the times and constantly innovating; enriching students' extracurricular activities, improving students' hands-on practical ability, and showing the style of contemporary college students; combining campus culture with corporate culture, strengthening the connection between enterprises and universities, and preparing students for the society Build a solid foundation.
3. Activity advantages:
1) South China Agricultural University is a century-old school with a long history and culture and distinctive school-running characteristics. In XX, it was rated as the "Ministry of Education" "Excellent School for Undergraduate Education". At present, the number of teachers and students in the school has reached more than 32,300. The school is located in the Wushan area where colleges and universities are densely populated and students gather.
2) South China Agricultural University is a comprehensive key university. The school currently has 18 colleges. The school's various social organizations and associations have close ties and cooperation with major universities and societies in Guangdong Province. Students have close contacts, and their activities have a wide range of participation and great influence.
3) We have successfully organized and planned five campus food culture festivals. The society has also given high praise to this event. Many news media, newspapers, and magazines have reported on it, which has greatly to expand the influence of the event. The sixth Food Culture Festival will make innovations and breakthroughs based on the practical experience of the past five sessions. We believe that by giving full play to the characteristics and advantages of the event, promoting food culture, and increasing exchanges and learning between universities, our brand activities will reach a higher level.
4) The 6th Food Culture Festival has received great attention from the school youth league committee, college leaders and teachers. Experts, professors and guests from functional departments in the food industry will be invited to come for guidance. At the same time, with the attention of the media, Activities will be more colorful and impactful.
4. Activity content:
(1) Series of activities: March-April XX
Organizer: *** Youth League South China Agricultural University Committee
South China Agricultural University Student Union
South China Agricultural University School of Food
Planning and undertaking unit: South China Agricultural University School of Food Youth League Committee, Student Union
< p> (2) The content of the series of activities is as follows:1. South China Agricultural University Western Food Cooking Competition - and the opening ceremony of the 6th Campus Food Culture Festival
Event time: April XX August 2, 8:30-11:00am
Activity location: Qinxiang Garden, South China Agricultural University
Activity format: Invite each college to organize representative teams to participate in the competition to enrich the content of campus cultural activities. At the same time, outstanding contestants will be selected to represent the school in the Guangdong Western Food Cooking Competition. In addition, before the cooking competition, two special lectures on "Western Food Culture" and "Red Wine Appreciation and Tasting" will be arranged.
Features of the activity: Let students from different majors understand and master cooking knowledge and skills together, pay attention to food culture, and exercise students' practical abilities.
Activity arrangements:
a. Preliminary publicity for the event (including arrangements for relevant lectures), formulate competition methods and invite each college to organize representative teams to participate.
b. Arrange the venue and prepare materials, and formulate the activity process for the day.
c. Develop competition scoring standards (mainly including appearance, style, taste, nutrition, and hygiene), set up awards, and invite judges.
d. The event site layout reflects the connotation of the event.
e. The main activities of the day: Western cooking competition, the participating teams complete the competition items as required within the specified time; judges evaluate the works; set up a food and drink area to provide teachers and students with special snacks, etc. .
f. Awards: Rewards will be given to teams with outstanding performance.
2. "Infinite Food Fun, Dynamic Changes" Advertising Short Film Collection Activity
Activity Time: March 12th~~~April 10th, xx
< p> Activity location: On the campus of South China Agricultural UniversityActivity format: Using various methods and computer technology to create different styles of video advertising short films to create a good event atmosphere. Participants are divided into individual groups and Team group.
Features of the event: Digital equipment, photography skills, and computer technology are combined to create works that reflect the theme of the food festival and demonstrate students’ independent innovation capabilities.
Activity arrangement:
a. Put forward the work requirements and publish them to the participants.
b. Promotion of the event: divided into print, online, school newspapers, school radio stations and public places (starting from March 12).
c. Call for submissions (March 20th to April 5th, 2020): Participants shall submit their works on time according to the requirements of the entries.
d. Propose the selection methods and standards, set up awards, and invite judges to conduct the selection (April 6th to April 10th, XX)
e. Awards: in the "Sixth Various awards were presented at the closing ceremony of the 2016 Campus Food Culture Festival.
3. "Focus on Society, Focus on Food Safety" Forum
Event time: 9:00-11:00 am on April 15th
Event location: Library Conference Lecture Hall
Activity format: The host will introduce focus topics such as food safety, and invite food professional teachers (such as Professor Chen Yongquan) to analyze the development status and prospects of the food industry; invite experts from government functional departments Describe its relevant systems and management in food safety; invite bird flu experts to teach about current bird flu related issues and prevention knowledge; students ask questions and experts and professors answer them.
Features of the event: Well-known experts, professors and students meet face to face to focus on social issues and discuss food safety and other issues together.
Activity arrangement:
a. Promote the event in the early stage to expand the number of participants and increase the influence of the event.
b. Invite experts and professors, agree on the theme of the event, and select a suitable host.
c. Prepare written materials for the event, the host fully prepares the content and rehearsals, and maintains contact and communication with experts and professors.
d. Arrange the scene on the day of the event, organize the participating audiences, and create an atmosphere for the event.
e. Contents of the day’s activities: Opening ceremony of the 6th Food Culture Festival; interviews with experts and professors; audience questions and prizes.
4. "Focus on Society, Focus on Food Safety" Picture and Text Touring Exhibition
Event time: mid-March to mid-April, xx
Event location: Relevant rural areas in the province (such as Chao'an County, Chaozhou City) and relevant universities in Guangzhou City
Activity format: In order to further implement the work of "building a new socialist countryside" and better solve the "three rural" issues, combine The professional features of this college are to introduce food safety knowledge and deepen food safety awareness through various methods such as exhibition boards, physical display, on-site consultation, and information distribution. At the same time, we also respond to invitations from relevant universities in Guangzhou to let our activities enter other universities. , to promote exchanges and cooperation.
Features of the event: Combined with the "Technology to the Rural Areas" practical activities to serve rural areas; cooperate with other universities to expand the influence of the event, attract everyone's attention to food safety, and jointly pay attention to food safety and Eat healthy.
Activity arrangement:
a. Prepare the exhibition board display area, including: preface; review of major food safety incidents; how to choose safe food; getting rid of food misunderstandings; food poisoning and its treatment; Food nutrition and common sense; food quality control system.
b. Prepare a physical display area, including: comparative display of real and fake food (such as comparison of real and fake bagged iodized salt, etc.); identification of fresh and stale food (such as pork, rice, eggs, etc. ); display of scientific research results of the School of Food, etc.
c. On-site consultation and information distribution area: During the touring exhibition, a dedicated person will provide on-site explanations, answer questions and doubts raised by teachers, students, and the public, and record the conditions and occurrences of the exhibition at the same time problems, solutions, and distribution of leaflets.
d. Contact relevant villages or units, contact professional teachers from the college, and obtain support for activities.
e. Prepare written promotional materials to enrich the content of the event.
f. Conduct targeted short-term training for students participating in this organizational activity to consolidate and enrich professional knowledge and improve service levels.
5. Guangdong University Western Food Cooking Competition
Event time: 8:30-11:30am on April 22, xx.
Event location: Ocean Hotel
Event format: Guangdong universities are invited to organize representative teams to participate; well-known experts and school leaders are invited to attend to enhance the scene; there are performances at the event to add to the atmosphere of the event .
Features of the event: Combining gourmet cooking skills with exotic cultural connotations, it also brings major universities together to appreciate gourmet culture and pay attention to gourmet knowledge.
Activity arrangements:
a. Pre-event publicity, including on-campus, off-campus publicity and media publicity.
b. Develop competition methods, invite university teams, and maintain close contact with participating universities.
c. Formulate the competition method and content: each team consists of 4 people (including 1 team leader), and competes according to the competition requirements within the specified time. The competition is divided into two parts (limited to Western food) The cooking of dishes and the cooking of self-selected Western dishes).
d. Arrange the venue and prepare materials, prepare performances; formulate the flow of activities for the day and put forward matters needing attention.
e. Develop competition scoring standards (mainly including appearance, style, taste, nutrition, and hygiene), set up awards, and invite judges.
f. The day’s event site layout will highlight the visual effects and event features.
g. The main activities of the day: Prelude to the opening - band performance to add to the atmosphere of the event; Western cooking competition, the participating teams complete the competition items as required within the specified time; Judges evaluate the works, with guest performances interspersed (such as celebrity chef performances or bartending performances); set up a free food and drink area to provide special snacks for teachers and students.
h. Awards: Rewards will be given to the participating teams. Campus Food Culture Festival Activity Plan 2
1. Purpose of the event
Promote green and healthy catering culture and enhance the popularity of "Liuyang Steamed Vegetables".
2. Responsible Projects
1. Apply for the Guinness Record - "The World's Largest Bamboo Steamer"
"A hundred vegetables can be steamed together, and thousands of people can steam them together." Taste!"
2. Liuyang Steamed Vegetable Banquet; (Yintian Hotel)
3. Hunan Cuisine Signature Dish Competition. (Administrative Center Friendship Hotel)
3. Organizational Leadership
The "Executive Organizing Committee" of the 9th China Hunan Cuisine Food and Culture Festival was established to be fully responsible for the 9th China Hunan Cuisine Food and Culture Festival For the design, organization and implementation of theme activities, the command committee has 8 working groups.
Commander-in-Chief: Jiao Defeng
Deputy Commander-in-Chief: Shen Ping, Pan Dingguo, Zeng Xiuqing, Huang Qingchun, Yu Jia, Xiong Zhi, Tao Qingfu, Hu Xingfen, Lu Xiangyang
< p> Members: Lu Daqing, Yu Ke, Qin Feilai, Chen Ling, Zhan Xiangkui, Zhuo Yong, Deng Dongquan, Huang Changbo, Wang Qihua, Xiao Xingmin (art consultant), He Yuanyang, Zou Zufang, Lu Chengwei, Xiang Xianfeng, Xiao Yi, Liu Sailing, Peng Cheng, Xie Yaling, Zhang Yingchun, Chen Yuwen1. Steamer design team
(Design, production, installation and removal of steamers, exhibition stands, stoves and dishes) < /p>
Team leader: Xiong Zhi
Deputy team leaders: Huang Changbo, Zou Zufang, Lu Chengwei
Members: Fengshunyuan 3 people, Qinyuanchun 3 people, There are 3 people in Xiangzifang.
2. Dishes design team
(Selection of dishes, determination of production chefs, combination, debugging, distribution, production and installation of dish patterns)
Team leader: Pan Dingguo
Deputy team leaders: Zeng Xiuqing, Lu Xiangyang, Zou Zufang
Members: Qin Feilai, Huang Changbo, Xiao Xingmin (art consultant)
3 , On-site service and order team
(Responsible for communicating with and coordinating with the security and order team arranged by the government, responsible for on-site staff arrangements, performers, etiquette hostess arrangements, order maintenance, guest seat arrangements, photography Arrangement of personnel (journalists, docking of aerial photography personnel)
Team leader: Lu Daqing
Deputy team leaders: Hu Xingfen, Zhuo Yong, Huang Changbo
Members: Mood There are 3 people in Yi Zhan, 3 people in Beimoting, and 5 people in Liuyang River Hotel.
4. Guest Reception Group
(Coordinates with relevant departments of the municipal government and booking accommodation reception units, responsible for tasting masters, catering associations across the country, 14 prefectures and cities catering associations and Ningxiang and Hengdong Catering Association’s invitation, reception, accommodation, seat arrangements, etc.)
Team leader: Shen Ping
Deputy team leaders: Tao Qingfu, Wang Qihua, Yu Ke, Chen Yuwen
Members: He Yuanyang, Liu Sailing, Deng Dongquan, Zou Bin, Xie Yaling, Tang Meizhi, Tang Zilong, 3 people from Rural First Meal, 2 people from Luxianyuan, and 3 people from Yintian
5. Investment Recruitment and Coordination Group
(Responsible for liaison with the organizer and sponsors’ investment promotion, responsible for contacting catering associations across the country, especially 14 prefectures and cities, as well as catering associations in Ningxiang, Hengdong and other places, to attract Mobilize suppliers of ingredients and catering supplies from all over the country to participate in the exhibition, and receive exhibitors to arrange booths, attract investment for local products and snack street booths, attract investment with electronic display content, and coordinate and properly arrange related matters)
Team leader: Zeng Xiuqing
Deputy team leaders: Zhuo Yong, Shen Ping
Members: Wang Liqiang, Xiao Yi, Peng Cheng
6. Steamed vegetable banquet Team
(Responsible for liaison with Yintian Hotel, making banquet menus, drafting dish production plans, and cooperating with other hotels to complete banquet preparations and related work)
Team leader: Yu Jia< /p>
Deputy team leaders: Huang Qingchun, Tao Qingfu, Chen Ling, Chen Yuwen
Members: Zhang Yingchun, Liu Sailing, He Shulong, Tang Zhiping, Li Youping, Xu Jinxi, Zhu Guowu, Liu Jun, Yi Wei, Liu Shixu, Luo Jicheng, He Zhi and others.
7. Signature Dish Competition Group
(Organize the registration, review, preliminaries, and venue connection of enterprises in Liuyang City)
Team leader: Jiao Defense
Deputy team leaders: Shen Ping, Qin Feilai
Members: Kuang Guixiang, Chen Yi, Luo Jinhua
8. Guinness Application Group
Team Leader: Jiao Defense Force
Deputy Team Leaders: Huang Changbo, Shen Ping
Members: Kuang Guixiang, etc.
IV. Activity Steps
1. Preparation stage (September 28-October 20) design, personnel arrangement, and plan formulation.
(Jiao Defense Force, Shen Ping, Huang Changbo, etc.)
2. Equipment manufacturing (October 20th-October 28th) The production of all appliances starts. (Jiao Defense Force, Huang Changbo, et al.)
3. During the on-site preparation and test phase (November 11-November 24), three debugging and drills were conducted. (All staff)
4. Exhibition setup (starting on the morning of November 28th), formal display in the afternoon. (All staff)
5. Things that need to be explained
1. Steamer design:
Design ideas:
1. The world The largest round bamboo steamer,
2. Pattern: You can consider Liuyang River pattern, Liuyang steamed vegetable logo, "no vegetables, no steaming" artistic word shape, etc.
A. Size: 4.8 meters initially (consider combination due to transportation issues)
B. Components (see picture)
Stove: made of red bricks Build. (See picture)
Steam: Use an electric automatic water replenishing steam machine. (Other heating forms can be considered)
Chassis: Make a chassis from stainless steel.
Steamer: Traditional bamboo steamer style, with a stainless steel bracket and bamboo edges.
Dish plate: According to the selected pattern, 108 grids (dish plate) are made of stainless steel or bowls with customized sizes are used.
2. Dishes preparation:
A. List 108 kinds of raw materials suitable for steaming vegetables, and then divide them according to the pattern and the color of the finished product.
B. Distribute the dishes to 15-20 companies, and each company remembers its position in the pattern.
C. Conduct debugging before November 25 (each company prepares its own materials according to color matching and pattern combination), and determines the loading and estimated combination time.
D. On the 28th, the dish patterns will be assembled 2 hours in advance according to the display time, and the lid will be placed on the plate for heating.
3. Arrangement of the process;
A. Food preparation and puzzle.
B. Preparation of tableware, equipment, and personnel for the tasting (12 big men, 12 hostesses, 20 order maintainers) (each group will organize personnel to rehearse before November 25)
C. The big man danced in with a wooden stick and opened the lid of the steamer. Or use a wooden lever to lift the steamer lid. (In groups, organize personnel to rehearse before November 25th)
D. The staff enters the venue, led by the etiquette lady, and first arranges for leaders and masters to taste (President, Vice President of China Cuisine Association, Secretary-general, presidents, vice-presidents, secretary-generals of provincial catering industry associations, Chinese cooking masters, Chinese Hunan cuisine masters, provincial, municipal and local leaders), followed by "social food critics" (100 people recruited online), Then the public is guided to taste in an orderly manner from ten entrances and exits (similar to queuing up to buy tickets). (As a group, organize personnel to rehearse before November 25th)
E. Dismantle the event and clean up the site. (All relevant staff)
4. Financial accounting;
A. This time the government is expected to allocate 200,000 yuan in working funds for the association to implement and host this event. Funds are tight. Need to be used sparingly. (Including the cost of applying for Guinness records).
B. Expenses are managed by the association’s finance department. All working group expenses are reimbursed to the association’s finance office through budget and procedures.
5. Each working group should formulate detailed implementation plans based on their respective work responsibilities to ensure that every link is implemented in place. Campus Food Culture Festival Activity Plan 3
1. Activity name: Campus Food Culture Festival
2. Activity theme: Healthy Food and Happy Campus
3. Activities The purpose and significance:
In order to improve the confidence and courage of students to participate in social practice and highlight their individuality, the "College Student Food Culture" was jointly organized by the Logistics Group, Logistics Management Office, and Food Management Committee of our college "Festival" With the development of science and society, the new concept of cultivating healthy and green eating and living habits is becoming more and more popular.
The Food Culture Festival is held in line with the concept of being healthy, green and providing first-class catering services to teachers and students. It aims to strengthen the quality of services provided by our school's logistics service group through the holding of this event, so that teachers and students can be more familiar with the logistics service group. While supervising and inspecting the work, we also enjoyed a green, healthy and civilized food feast.
This food culture festival includes a series of activities such as fruit platter competition, gourmet cooking competition, food knowledge lecture series and angel gift distribution. It is a large-scale brand event sponsored by our school’s logistics and catering management committee. This event With the theme of "Health, Culture, Food, and Harmony", it not only enhances students' awareness of food safety, enriches their extracurricular life, but also improves their self-hands-on ability. This Food Culture Festival is stationed in the Second Division as a fresh vitality. The purpose is to promote the extensive and profound Chinese food culture, advocate green, healthy, safe and nutritious food concepts, enhance college students’ awareness of safe food, and improve students’ hands-on practical ability. Showing the style of contemporary college students is a carrier of activities for teachers and students of our school to combine theory with practice and scientific and technological innovation. It is also to fully demonstrate the spirit of teachers and students who are forge ahead and practice hard. , In addition, this cultural festival fully combines campus culture with corporate culture in order to strengthen the connection between enterprises and universities and lay a solid foundation for students to enter the society in the future. In order to strengthen the introduction and promotion of food knowledge, food nutrition will be posted before the event Hygiene and safety posters; establish student demonstration posts, responsible for answering consultation questions related to food nutrition, hygiene, food safety, etc., provide practical help, actively implement the purpose of the Food Culture Festival, and strive to create a good food culture atmosphere.
IV. Activity time: This semester
Activity location: West District Basketball Court
V. Activity personnel: All teachers and students of the school
VI , Activity summary
1. Carry forward the Chinese food culture tradition, showcase students’ special talents outside of study, and also add color to students’ study and life.
2. Show the comprehensive quality and ability of our contemporary college students, improve their hands-on ability, and strengthen exchanges and cooperation among students.
3. Establish everyone’s concept of healthy eating
7. Specific content of the activity:
Part one: "Celebrity Kitchen Exhibition"
Set up a booth, and the store's special dishes, pastries and special drinks will be displayed at the windows of each participating canteen.
Second: Little Master of Cooking——Culinary Competition of Each Participating Group
Each participating group made on-site preparations to show off their cooking skills.
Third: "Melon and Fruit Creative Contest"
Each contestant shows off their design talents and creates various patterns through free and creative use of one or more melons or fruits. modeling.
Fourth: "Fruit Platter Contest"
Each contestant uses his or her imagination and hands-on ability to create a platter and shape design for each fruit within a certain period of time. Imagination and hands-on ability.
Part 5: "Interaction of Food Knowledge"
1. Set up some interesting riddles and quizzes during the competition to communicate and interact with students. And give small gifts.
2. Lucky spectators on site: Everyone present writes their name and puts it into the lottery box! During the event, a number of on-site spectators will be selected. At the end of the event, a lucky star will be selected and they will receive our Exquisite prizes!
Sixth: "Food Photography Exhibition"
After the event, the photography of this event, the special dishes of each sponsor, and the competition style of each contestant will be displayed.
Seventh: "Angel Gift" - birthday gifts and free food distribution
During the event, birthday gifts and free food will be distributed to students who have birthdays. The gang management will distribute birthday cards and other small gifts (gifts to be determined) to students who have birthdays on that day, and will also distribute prizes to the first five students to register as food festival gifts.
Part 8: College Student Food Culture Festival Dance
In this session, some actors invited by the partners will perform wonderful dances for everyone, and then everyone will participate as a group. The logistics partners will provide you with Provide an open-air display stage for everyone to spend a carnival night together.
8. Participants:
1. Competition teams based on departments and ethnic minority teams
2. Representative teams based on dormitories
3. The canteen teams in the school
4. The cheerleading teams and support groups of each group
5. The judges of the competition
6. Student representatives and public judges
7. Partnering with all staff and other assisting organizations
9. Activity process:
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