Cooking Contest Planning Plan

Cooking Competition Planning Plan (1)

In order to vigorously promote our city’s food culture, deeply explore Feicheng’s local specialties, highlight Feicheng’s rich peach culture, and create a series of home-cooked dishes, To encourage popular and healthy diets and adapt to the needs of Feicheng's catering consumer market, in accordance with the overall plan of the 8th China Feicheng Golden Autumn Peach Festival, Feicheng's "Peach Culture and Food" cooking competition is specially held.

1. Event name

Feicheng City “Peach Culture and Food” Cooking Competition.

2. Time and venue

Time: August 20, 2015

Venue: Foxconn Bashu Legend Hotel

3. Organizer

Organizer: Feicheng Food Culture Development Leading Group

Organizer: Feicheng Commerce Bureau

Feicheng Human Resources and Social Security Bureau

Feicheng Tourism Bureau

Feicheng Radio and Television Station

Feicheng Taixi Hotel

Feicheng Food Culture Association

Feicheng Municipal Catering Association

Co-organizer: Shandong Fusikang Industry and Trade Co., Ltd.

Feicheng City Houhua Trading Co., Ltd. Luhua Oil General Agent

Hubei Jinpai Health Care Liquor Co., Ltd. Feicheng Branch

Feicheng City Shuanghui Trading Co., Ltd.

Feicheng City Ganputang Restaurant

Feicheng City Grade A Ou Chicken

IV. Participation Scope

Catering companies and farmhouses with fixed business premises in the city that are registered with the industrial and commercial department, operate with integrity and law-abiding, have good store appearance, and meet the food safety requirements for catering services. Teachers and students from relevant schools with catering majors, as well as social workers who love cooking food, as long as they are over 18 years old, can sign up to participate.

V. Award setting

One gold medal, with a bonus of 1,000 yuan/piece, and a certificate of honor will be awarded;

Two silver medals, with a bonus of 800 yuan/piece, Certificates of honor will be issued;

5 bronze medals, with a bonus of 500 yuan each, and certificates of honor will be issued;

Several excellence awards will be issued, certificates of honor will be issued.

VI. Requirements for participating dishes

(1) Shandong cuisine should be the main flavor, Feicheng’s characteristic culture and unique local traditional flavor characteristics should be highlighted, and “farmhouse” and “homely cooking” should be highlighted. feature.

(2) The ingredients are green, environmentally friendly, and healthy. They are mainly ingredients commonly found on people’s tables. High-end ingredients such as sea cucumbers, abalone, shark fins, and bird’s nests are prohibited. It is prohibited to use animal and plant raw materials banned by the state, and artificial colors are not allowed. Violators will have their results cancelled.

(3) The dish processing technology is derived from traditional rural production methods. It is relatively simple, easy to master, convenient for home cooking and learning, and can be popularized and promoted to the public.

(4) All participating dishes must be produced independently on site. In special circumstances, you must apply to the organizing committee for off-site processing in advance.

7. Competition Methods

This competition has an organizing committee, and the organizing committee office is located in the Municipal Commerce Bureau. The competition organizing committee will hire provincial experts and social gourmets as judges to form an expert review committee. The review committee will judge and score the products in terms of taste and texture, craftsmanship and heat, color and shape, nutrition and hygiene, creativity and practicality, etc. in accordance with the scoring standards determined by the organizing committee.

1. Contestants must complete on-site production of one hot home-cooked dish each for "required dishes" and "optional dishes" for 12 people within 60 minutes.

(1) "Required dishes", in order to highlight the dishes and raw materials of peach culture, ingredients related to peaches or dishes with profound implications of peach culture can be used. Contestants must bring their own ingredients and tableware, and the competition organizing committee will only provide conventional seasonings.

(2) "Self-selected dishes", there are no restrictions on ingredients, and players can use them freely. Contestants must bring their own ingredients and tableware, and the competition organizing committee will only provide conventional seasonings.

2. Both "required dishes" and "optional dishes" must be prepared for 12 people, and a tasting plate for 2 people will be used for the judges to taste. There will be no additional tasting plates for the modified dishes.

3. The scoring method for the total points earned by the players: the total score of the stipulated dishes is 50 points, the total score of the self-selected dishes is 50 points, and the front court is 10 points. The total score of the players is the sum of the three.

4. Instructions for points deduction in the frontcourt:

First, points will be deducted for overtime, 1 point will be deducted for every 5 minutes exceeded, up to 3 points. The second is: hygiene points will be deducted. If the production site is not clean and the operation process does not meet the requirements, a maximum of 3 points will be deducted. Third, if you do not follow the instructions of the on-site supervisor and violate the competition rules, you will be deducted up to 4 points.

5. Numbers will be drawn 2 days before the game to determine the specific time of the game.

8. Competition rules

1. Contestant clothing: All contestants must wear work clothes and work caps. The clothing must be clean and free of oil stains.

2. Wear a valid certificate issued by the organizing committee, obey the instructions of the supervisor after entering the venue, and do not make loud noises.

3. Smoking, spitting and littering are prohibited on site.

4. It is not allowed to use other contestants’ raw materials and semi-finished products.

5. Cleaning and finishing work must be done at the end of the game.

9. Registration organization

1. Registration method

Participating units or individuals need to provide: (1) A registration form; (2) Participation The electronic version of the registration form should be sent to **; (3) A copy of the contestant’s ID card; (4) The registration form can be downloaded from the “Public Notice” on the Feicheng Government Affairs Network.

2. Registration time and location

Time: August 5 to August 17.

Location: Business Bureau, Wenguang Building (Room 2217).

3. Contact person and phone number: Yang Laicheng 6388010, 1895386****

4. Attached is the selection form and criteria: (4 copies)

Ten , Division of responsibilities

1. The Commerce Bureau is responsible for taking the lead in the event, determining the event plan, hiring the judging panel, contacting hotels below the star rating and organizing the competition;

2. The Human Resources and Social Security Bureau is responsible Professional qualifications will be promoted to players who have won gold, silver, and bronze medals in competitions and who have outstanding performance. The intermediate level is promoted to senior level, the junior level is promoted to intermediate level, and those with no level are promoted to junior level. After the competition, the promoted candidates will be trained by the human resources and social security department and then take relevant theoretical exams;

3. The Tourism Bureau is responsible for liaising with farmhouses and star-rated hotels and organizing the competition;

4. Broadcasting The radio station is responsible for recording the entire competition process and developing special columns to report on the competition;

5. The Food Association is responsible for venue preparation and on-site layout.

6. All units must perform their duties conscientiously, organize carefully, coordinate and cooperate to ensure the success of this cooking competition.