Cooking competition plan book

Model essay on cooking competition planning book

1. Activity Purpose: In order to cultivate students' interest in food, make healthy and special diets deeply rooted in people's hearts, eat nutrition, eat health, eat life and eat wonderful things, the Youth League Committee hereby holds this personal cooking competition with the goal of "promoting Chinese traditional food and activating campus cultural atmosphere".

2. Activity time: 6: 30pm, 200* years 165438+ 10/2.

Third, the venue: canteen

Four. Activity content: make "designated dishes" and "special dishes" within the specified time.

(1) Prescribed dish: Chili potato shreds.

1, raw materials: shredded potatoes, green peppers.

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

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

1, grasp the time (within 15 minutes).

2. Demand is unique, innovative and purposeful.

3. Specialties are bonus points, and players bring their own raw materials according to their own level.

(3) Scoring criteria:

1, judged by professional chefs, color, fragrance, taste and shape each account for 25%.

Verb (abbreviation of verb) activity flow:

1, players draw lots before the game.

2. The layout of the playing field.

3. Admission order. (including guests, players and staff)

4. The host introduced the guests and invited them to speak, read out the rules of the competition and set awards.

5. During the live interaction, the guests explained and commented on the nutritional coefficient of raw materials of the contestants' entries. And explain how to pay attention to the cooking techniques of this dish, how to achieve the best effect and so on.

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

7. Guests tasting, scoring and commenting, and the audience tasting and commenting on the spot as public comments.

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

9. Awards. (prizes, certificates of honor)

10, the audience exits.

1 1. Clean up the site.

Sixth, the award setting:

1, first prize 1, 2 second prizes and 3 third prizes.

Model essay on cooking competition plan II. Activity background

In order to enrich college students' after-school life, improve their enthusiasm, stimulate their enthusiasm for life and continue the classic activities of the Student Union, the Student Union of Shenzhen Tourism College of Jinan University held the Campus Culture Festival and the 8th Cooking Competition. The purpose of this competition is to cultivate students' interest in diet, make healthy diet and special diet deeply rooted in people's hearts, and eat nutrition, health, life and excitement.

Second, the implementation process of activities

1. Purpose and significance of the activity

First, the theme of the activity: college life-color, fragrance and taste.

Second, the activity slogan: go to school, go to the kitchen.

Third, the purpose of the activity:

(1) Enrich college students' spare time life, exercise students' practical ability, and strengthen college teachers and students' understanding of cooking;

(2) To provide a stage for students who like cooking and are good at it;

(3) Strengthen the contact between this department and other departments of the Student Union through this activity;

(4) Show the elegance of college students' deep travel, promote the passion and tension of teachers and students' deep travel, and make friends;

(5) interspersed with cooking knowledge in the cooking contest, so that students can eat delicious and nutritious food;

(6) Help everyone to understand the food culture and special cuisine in various places.

Fourth, the purpose of the activity:

Care about life, love life, and the life department will make your life more exciting!

2. The main problems to be solved in the activity and the feasibility analysis.

1. In case of danger during cooking on the first floor of the canteen, call the canteen staff for emergency rescue.

3. When the ice is broken during the specified serving time, the host will ask interesting questions and health or nutrition questions, and ask the judges and the audience to answer them. If the audience answers the questions correctly, they will get prizes and try the dishes.

When the game time is chaotic, the host will remind the people present to observe discipline. If there is no result, the game will be suspended until the field calms down.

4. Prepare cleaning appliances such as brooms, trash cans and mops near the lobby to prevent the tableware from being accidentally damaged (falling and leaking) during serving, and send staff to clean it up in time.

5. The canteen kitchen should be equipped with a medicine box to prevent accidental injuries such as burns caused by careless operation during cooking.

6. If the food of the player is spilled before the performance, you can consider giving him a chance, but he must finish it within the competition time of each group, otherwise he can only express regret and not give the selection a second chance.

7. Put a spare speaker in the lobby to prevent the microphone from being insufficient.

8. Prepare more scoring tables to prevent underutilization during the competition.

9. Pay close attention to the weather conditions on the day of the competition two days before the competition, and notify the team leader to suspend or postpone the competition in case of severe weather such as rainstorm and storm.

10. If it suddenly rains on the day of the competition, first arrange the contestants and judges to take shelter from the rain in a safe place. If the rain is light, the game will continue, and the staff will help with the umbrella when serving food from the kitchen; If it rains heavily, the game will be suspended or postponed.

3. The specific time flow arrangement on the day of the event.

(1) In the afternoon 12, boys are responsible for moving electronic equipment such as desks and chairs to the lobby, while girls are responsible for site planning and placing supplies. , and use rope or table to separate the jury from the audience, leaving a way out for the contestants; The grading standard is posted on the judging table in advance for the convenience of the judges.

(2) After1p.m., students cook in the kitchen canteen and on the second floor. Each group of players in each competition cycle is ready to enter the arena in a predetermined order. Each group was accompanied by a staff member on the sidelines all the time, and a classmate of the photography club took a camera to shoot tidbits.

(3) Evaluate the dessert group and the hot dish group at the same time. The judges are composed of authoritative guests, university teachers, the canteen chef and the president of the student union, the deputy secretary of the Youth League Committee and seven tables of public judges (each table of public judges is composed of representatives from freshmen, sophomores and juniors). In addition to authoritative guests, university teachers, representatives of canteen chefs, president or vice-president of the student union and deputy secretary of the Youth League Committee, the judges were equally divided into two groups. The first group of judges arrived at 1: 20, and the second group of judges arrived at 2: 50. Members of the department need to inform each judge again 20 minutes before arrival to ensure that the judge is present on time.

(4) Players arrive 10 minutes in advance. The competition is divided into five rounds of 30 minutes each. After each round, the staff will collect the scores given by the judges, and the host will read out the results of this round after 5 minutes. This five-minute break for the judges can play some relaxing songs and have a knowledge contest. Read out the results of this round and the final results after the final round.

Model essay on cooking competition planning book 3 I. Activity theme: Looking for delicious food on the tip of the tongue-campus cooking competition

Second, the purpose of the activity:

By planning and holding this cooking competition, I hope to exercise the practical ability and practical ability of community residents, cultivate their interest in cooking and life, and enrich their lives; At the same time, strengthen community residents' understanding of cooking and provide a stage for community residents who like cooking and have cooking expertise; Strengthen the understanding between residents in different communities through hometown cooking, and understand the eating habits in different places in order to communicate better; Show the demeanor of community residents in southern Hunan, carry forward the passion and tension of community residents, and eat friends; I hope this activity can exercise the team ability of residents. In addition, some cooking knowledge will be interspersed in the cooking competition, so that community residents can learn to cook while eating delicious and nutritious food.

Three. Time and place of activity

It is expected to be held on March 23 or 24 (depending on the registration situation, it will be held two days later if the number of applicants is large), and the location is to be determined.

Four. Contents and requirements of the competition

A group of less than three people, each group of community residents have their own division of labor. Each group must have a commentator who is responsible for answering and explaining the design theme of the competition. Players bring their own materials and corresponding cookers.

Verb (abbreviation for verb) task arrangement

1. The Publicity Section is responsible for drawing and posting posters;

2. The Ministry of * * extracts the application form, the list of judges and the standard form of judges;

3. The organization department and * * are responsible for organizing the preliminary registration;

4. Community neighborhood committees and civilized supervision departments shall assist subdistrict offices to do a good job in post-games health.

Activity process of intransitive verbs

1. Arrange the players in place and maintain the order of the on-site competition. Players compete in their own venues and complete the competition.

2. After the entries are completed, report to the judges, and the contestants will hand over the dishes to the judges for evaluation.

3. Each group chooses a representative to be a commentator, who is mainly responsible for introducing the characteristics of the dishes in this group, canvassing the judges, and then the judges score.

Seven. Interactive link

1. Residents can visit the cooking process in an orderly manner.

2. Ask questions to the audience, randomly select the lucky audience, reward those who answer correctly, and let them taste a dish.

Eight, matters needing attention

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

2. Players must prepare their own materials and bowls;

3. Pay attention to the safety of electricity and food during the activities, so as not to cause unnecessary accidents;

3. After the game, clean up in time to keep the venue clean.

Nine, the scoring standard

1. Professional evaluation: professional appearance, neat dress, standardized household appliance operation, novel design and creativity. (10)

2. Time: when cooking, operate safely. (10)

3. Material: fresh and delicious. (10)

4. Technology: Skillful knife cutter and neat vegetable cutting. (10)

5. Color and fragrance: It has certain aesthetic value and delicious taste. (20 points)

6. Nutritional value: healthy and reasonable. (10)

7. Hygiene: personal hygiene, food hygiene and venue hygiene after the Games. (10)

8. Name of the dish: related to the main course material but unique and creative. (10)

9. Introduction of dishes: articulate, articulate. (10)

Full score 100, and finally the total score is given by the judges and the randomly selected residents' voting results.

X. Award setting

First prize 1 group, issuing certificates;

Second prize 2 groups, awarded certificates;

Third prize 3 groups, awarded certificates.

Because it is only expected, the award is still mobilized. It is expected that one group will be selected to participate in the regional finals.

XI。 budget

Printing materials fee: 5 yuan.

Disposable tableware: 10 yuan

Other expenses: 35 yuan.

50 yuan in all.

The above is the planning of the * * cooking contest. I hope Qi Xin will make concerted efforts to make this event a success.

Model Text 4 of Cooking Competition Plan Book Activity Name: Campus Personal Cooking Competition with the theme of "Promoting China Traditional Cuisine and Activating Campus Cultural Atmosphere"

I. Purpose of the activity:

In order to cultivate students' interest in food, make healthy and characteristic food deeply rooted in people's hearts, eat nutrition, eat health, eat life and eat wonderfully, the general branch of our department specially held this personal cooking competition with the theme of "promoting Chinese traditional food and activating campus cultural atmosphere".

Second, the activity time:

Xx year 165438+ October 26th.

Three. Location:

The third floor of the dining building

Four. Activities:

Make "specified dishes" and "special dishes" within the specified time.

(1) Prescribed dish: Chili potato shreds.

1, raw materials: shredded potatoes, green peppers.

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

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

1, grasp the time (within 20 minutes).

2. Demand is unique, innovative and purposeful.

3. Specialties are bonus points, and players bring their own raw materials according to their own level.

(3) Scoring criteria: (see attached table)

Verb (abbreviation of verb) activity flow:

(1) Players draw lots before the competition.

(2) the layout of the competition venue.

(3) the order of admission. (including guests, players and staff)

(four) the host introduced the guests and invited them to speak, read the rules of the competition, set awards and other matters.

(5) On-site interaction, the guests explained and commented on the nutritional coefficient of raw materials of the contestants' entries. And explain how to pay attention to the cooking techniques of this dish, how to achieve the best effect and so on.

(6) The audience can ask their preferences to nutrition and food experts, and they can also ask questions to the players.

(seven) guests tasting, scoring and commenting, the audience as the public on the spot tasting and commenting.

(eight) statistics, announced the results of the game.

(9) awarding prizes. (prizes, certificates of honor)

(10) The audience exits.

(eleven) clean up the scene.

Sixth, the award setting:

(1) First prize 1 name, 2 second prizes and 3 third prizes.

In order to promote campus catering culture, close the distance between teachers and students and the canteen, promote the construction of civilized canteen, improve the quality of catering service, show the cooking skills of students in our college, cultivate students' practical ability and teamwork ability, and stimulate students' awareness of innovation and economy.

I. Activity unit

Organizer: * * hunan city university Committee of the Communist Youth League

Organizer: hunan city university Youth League Committee Student Union

Sponsor: hunan city university Wangshu Restaurant.

Plan: Youth League Committee of Urban Management College and Rights Protection Department of Student Union

Second, the activity time

Registration time: xx years165438+10.8 ~165438+10.2.

Competition time: 165438+ 10/0/8 (Thursday). The competition time is from 9: 00 to 2: 00 on the same day1:00.

Third, the venue.

Preliminaries: Area D, first floor, Wangshu Restaurant

Four. Equipment and materials provided for the competition

Six sets of professional gas stoves, each with a professional frying spoon and a kitchen knife. (If there are not enough knives, you must bring your own)

Provide cutting table, special chopping board, a frying pan for each furnace and a towel for each furnace. Players need to choose their own raw materials and cut them to the processing state. (If you need pressure cooker and other equipment, you must inform in advance.)

The fixed seasoning materials are edible oil, salt, monosodium glutamate, chicken essence, pepper powder, pepper material (oil), white sugar, aged vinegar, white vinegar, soy sauce, cooking wine, dried whole pepper, raw flour, steamed fish and soy sauce. If the dishes need special flavor, please bring your own. )

Container: provide standard plates. (If you need fish dishes, you must inform in advance.)

Verb (abbreviation for verb) activity schedule

Phase I preparation

1. Hold a departmental meeting. After all members of the department agree, make detailed plans and registration forms.

2. Discuss the preliminary activity plan with the instructor, contact the Propaganda Department and Recreation Department in time, and handle the publicity matters (poster publicity, reporter interview, photography) and the program arrangement on the day of the competition. At the same time, all the members of the department went to our class to publicize and guide them to fill in the registration form correctly.

3, report to the presidium of the consultation issues and matters needing attention, and held a ministerial meeting of the main assistance departments.

4. The person in charge of the venue, time and canteen of the preliminary competition will discuss with the school rights protection department.

5. Screen the application form and determine the players' groups.

6. Send an invitation to the relevant judges to inform the host and the person in charge of the program group to get ready.

7. The preliminary work has been finished. Report the completion and make a summary.

Temporary implementation work

1. Venue layout: Relevant staff should make preparations for venue layout 40 minutes in advance (borrow stoves, audio equipment, tables, etc. ), and check the equipment, facilities, raw materials, flavors, etc. Used in the competition to ensure the normal progress of the competition. Inform the contestants to sign in 20 minutes in advance, prepare raw materials, check whether the required essence and tools are complete, wash hands, tidy up clothes, make other preparations before the competition, notify the judges and the host to arrive at the competition site 10 minutes in advance, introduce the rules of the competition to the judges, check the information of the contestants and introduce the dishes.

2. Competition process: The competition officially starts at 7: 00, and the time starts after the competition starts, and each dish is limited to 20 minutes. After the dishes are made, the hostess will give them to the judges to taste and distribute the score sheet. After tasting, the judges will put them in the public tasting area. Contestants should briefly introduce the dishes on the spot and answer the judges' questions. The judges made a comprehensive score, and recorded its taste, characteristics, nutritional value, plus points and deduction basis in writing, and announced the winners list the next day. Arrange personnel to deal with emergencies during the competition.

3. Short programs and live interactive sessions will be inserted in the middle free time, and the audience who answers the questions correctly can get exquisite small gifts or food inspection cards.

4. End of the competition: arrange personnel to clean up the venue and judge the top three winners. The people present took a group photo as a souvenir.

Late finishing work

1.Before June 24th, 1 1 report the winners of two groups of our college to the school rights protection department (note: the basic information of their works and players should be clearly written and handed in).

2. After the event, do a good job in post-publicity and hold a departmental meeting.

Sixth, scoring rewards.

U scoring principle: fairness, impartiality and openness, and strictly abide by scoring rules.

U Award: If one of the highest score and the lowest score is removed, the highest comprehensive score will determine the champion, runner-up and runner-up.

(1) Champion: Bonus+Certificate of Honor

(2) runner-up: bonus+certificate of honor

(3) Third runner-up: bonus+certificate of honor

Seven, matters needing attention

N matters needing attention in registration:

1. When registering, please indicate the name of the work, the required raw materials, ingredients, the theme to be expressed in the dishes and the introduction of relevant background significance (note: the raw materials are provided by the preliminary contestants, and the ingredients are provided by the rights protection department). Please fill in the registration form truthfully, so as not to affect the performance due to insufficient preparation of materials. The Rights Protection Department will review and screen all the application forms, and reject all those that do not meet the requirements or are too simple to fill in.

2. All competition equipment will be provided by the canteen (note: players need to bring their own special equipment).

N food precautions:

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

N Precautions for poster production and requirements for off-duty publicity:

1, the poster specifically introduces the time, place and reward of the preliminary contest of the cooking competition in our college, 1/5/7, one for each of the three dormitory buildings.

2. All members of this department organize full-time publicity, mainly for freshmen classes, explain the specific arrangements of school cooking competitions, and encourage students to register enthusiastically.

Facing a harmonious and stable life, community residents hope to show their talents in various fields. In order to let the overseas students better display their elegance in their daily life, the community decided to hold this activity, so that the versatility of studying abroad can form a beautiful landscape among the community residents.

I. Name of the event

Show kitchen god contest

Second, the purpose of the activity

Carry forward the food culture and show the elegance of community residents.

Third, the background of the incident

In order to further create a civilized and harmonious living environment for studying abroad, enrich the amateur cultural life of community residents, improve their practical ability, and cultivate the spirit of unity and cooperation of community residents, the second "Kitchen God Competition" in * * * community will officially kick off.

IV. Purpose of the activity

(1) Through this activity, promote food health and food culture, and let community residents learn to eat healthily while organizing cooking activities;

(2) Through this activity, the company residents' practical ability will be exercised, the life of community residents will be enriched, and a good living and learning atmosphere will be created.

Verb (abbreviation for verb) Activity time and place

Registration time: 20xx65438+1 October 24th-165438+1October1.

Activity preparation time: 20xx years165438+1October 3rd.

Competition time: 20xx year165438+1October 3rd 18: 00.

Venue: * * Community Square

Six, object-oriented

* * * All residents of the community.

Seven. Activity flow:

(1) Registration work

In this competition, * is the unit. Residents participating in the competition form their own teams in the community, regardless of gender. Each team has 2 people, and teams with less than 10 can form teams freely. During the period of 65,438+1October 24th-65,438+06,5438+1October 65,438, all teams are requested to mail to the community to register for studying abroad, including: players and players.

(2) Referee

Leaders from all walks of life and public comment departments will be invited to judge.

(3) Material preparation

Please prepare the required materials for each team, and the * * Department will reimburse each team for 70 yuan (70 yuan's expenses include two dishes and at least one piece of meat).

We will prepare common materials for you: oil, salt, vinegar, sauce, soy sauce, sugar, cooking wine, aniseed, pepper, onion, ginger, garlic, starch, sesame oil, plates, knives, colander and so on. If you need anything else, please contact us in time.

(4) the final of the event

1, the relevant staff arrived at the competition site one hour in advance and inspected the equipment, facilities and raw material preparation used in the competition. , to ensure the normal progress of the game;

2. The jury arrived at the competition site ten minutes in advance to check the contestants' information and food introduction;

3. The contestants arrive at the competition site 20 minutes in advance, wash their hands, tidy up their clothes and make good preparations before the competition;

4. Time starts after the official start of the competition, and each dish is limited to 20 minutes;

5. After the dishes are ready, the players should briefly introduce the dishes on the spot;

6, the jury comprehensive score, and publicity on the spot, and written records of its flavor, characteristics, nutritional value, plus points, etc. ;

Eight, scoring rules:

The overall aesthetic feeling of the work is 30 points, the taste of the work is 60 points, and the time control system 10 points.

Nine. award ceremony

According to the final result, the first prize 1 name, 2 second prizes, 3 third prizes and several other prizes will be awarded. For details, please notify by email according to the registration:

First prize 150 yuan, second prize 100 Yuan, third prize 50 yuan Memorial Award.

The winners will be presented by the awarding guests.

Planning unit: study abroad community

Cooking competition planning book model essay 7 activity name: cooking competition

Activity background: On the one hand, it is to respond to the class teacher's request that the college-level community should hold at least several activities every year; on the other hand, it is also to enrich students' campus life, expand the influence of our campus reporter station, let more students know about us, support us and join us, and let their abilities be exercised while Qi Xin is working together to expand our community team.

Purpose: To cultivate students' ability of organization and coordination, enrich students' spare time, improve the food quality in restaurants, and strengthen communication and learning between restaurants.

Significance of the activity: In order to let students experience life, understand life, make students aware of the hard work of the canteen master, and strengthen ideological education for students.

Activity goal: let students know about the occasional meals in the canteen, thank the canteen master for his hard work, and ease the contradiction between students and the canteen.

Activity time: 2: 00 pm on April 23, xx.

Location: between one meal and two meals

Activity target: students from the whole hospital

Resource requirements: seven restaurants prepare potatoes, green peppers, lotus roots, onions, ginger, garlic, lean meat, fruits and so on.

Activities:

(-) Activity preparation stage

Propaganda and Policy Department is responsible for the drawing and posting of posters, drawing the application form, the list of judges, the application form of miss manners and the evaluation standard form (responsible person-minister).

The external relations department is responsible for sponsorship (head-minister)

The organization department is responsible for organizing the preliminary registration (person in charge-minister)

The photography department is responsible for the whole process of tracking and taking photos (responsible person-minister)

(2) Stage of holding activities

Preliminaries:

1. Cooking knowledge quiz and fruit platter (each restaurant can choose its own fruit and auction it to classmates after completion, and the proceeds from the auction will be owned by each restaurant).

2. See Annex 1 for the test questions.

Final:

(The number of participants is 7 chefs, 2 1 player, 14 producer, with 42 people each. )

Form:

Taking departments as units, one department corresponds to one restaurant, forming seven teams. Each team consists of a chef, three contestants from the same department and two supervisors from different departments. The chef is mainly in charge of the command, and all the operations are completed by the players themselves.

1. Before the activity, the chef can communicate with his team members, strengthen cooperation and tacit understanding, and then cook a table with three meats and three vegetables (two meats and two vegetables are the same dishes, and one meat and one vegetable is a special meal of his own choice).

2. The time limit for on-site cooking is two hours.

3. The hostess will serve the dishes to the judges for evaluation.

4. Each group chooses a representative to be a commentator, who is mainly responsible for introducing the characteristics of the dishes in this group, voting for them, and then the judges give them a score.

Interactive meeting:

1. Students can visit the cooking process in an orderly way, ask questions to the chefs in each restaurant, and put forward constructive suggestions according to the actual situation of each restaurant, with a view to mutual benefit.

2. Ask questions to the audience on the spot, randomly select the lucky audience, reward those who answer correctly, and allow them to taste a dish.

3. After the activity, each team can choose to auction their own dishes, and the proceeds will be owned by the team members.

(iii) Follow-up phase of activities

Announce the results of the competition and award prizes.

Activity budget:

Precautions:

1, publicity should be promoted in the classroom.

2. Whether you pass the preliminary contest depends on the number of applicants.

3. Prepare six forms: contestant registration form, student supervision form, miss etiquette registration form, scoring standard form, contest judge list, and cooking knowledge question and answer form.

4. Maintain good order.

Planning organizer: my university campus reporter station

Co-organizer: Academic and Social Federation

Sponsor:

attachment

1, final scoring rule

(1) Personal hygiene, mental outlook

(2) Skilled knife work and neat vegetable cutting.

(3) Can you cook with moderate ingredients?

(4) When cooking, the collocation is reasonable.

(5) color, appearance and food hygiene

(6) The taste is moderate and the salty taste is appropriate.

(7) Introduce dishes and be articulate.

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