Part I

Background: On the one hand, in response to the teacher in charge of the requirements of the faculty associations to organize at least a few activities each year, on the other hand, is also in order to enrich the campus life of the students, to expand the influence of the "My University" campus reporter station, so that more students to understand us, to support us and to join us, in a concerted effort to grow our club team at the same time to let their own ability to get exercise. We, in a concerted effort to grow our club team at the same time, let their own ability to get exercise.

The purpose of the activity: in order to exercise the organization and coordination of our students, to enrich the spare time of college students, to improve the quality of food in the restaurant, and to strengthen the exchange of learning between the various restaurants.

The significance of the activities: in order to let students experience life, know life, so that students realize the hard work of the canteen masters, to strengthen the ideological education of students.

Activity Objective: To make students understand the occasional unpalatable meals in the cafeteria, express their gratitude to the cafeteria masters for their hard work, and alleviate the contradiction between students and the cafeteria.

Activity time: April 23, 2011, 2:00 p.m.

Activity location: between the first and second meals

Activity object: all the students in the hospital

Resources needed: seven restaurants are prepared potatoes, green peppers, lotus root, green onions, ginger and garlic, lean meat, fruit.

Activities: (-) Preparation stage

The Publicity Department is responsible for the drawing and posting of posters, the drawing of the registration form, the list of judges, the Miss Manners registration form, the judging criteria table (responsible for the minister)

The Outreach Department is responsible for the pulling of sponsorship (responsible for minister). Responsible person ---- minister)

The Organization Department is responsible for organizing the pre-registration (responsible person ---- minister)

The Photography Department is responsible for the whole tracking and taking photographs (responsible person --- minister)

(ii) the activities of the organizing stage

Preliminary competition:

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1, cooking quiz and fruit platter (each restaurant independent choice of fruit, done can be auctioned to students, the auction proceeds go to the restaurants).

2, test questions see Annex 1.

Final: (the number of participants is 7 chef, 21 participants, 14 supervisors, each *** count 42 people)

Format: the department as a unit, a department corresponds to a restaurant, composed of seven small teams. Each team consists of a head chef, three contestants from the same department, and two supervisors from different departments. The head chef is mainly responsible for directing the operation of the contestants themselves.

1, before the start of the activity, the head chef can communicate with their respective team members to strengthen the tacit understanding, and then make a table of dishes, three vegetarian and three meat (two of them two vegetarian and two meat for the *** with the same dish, a vegetarian and a meat for their own choice of the restaurant's special meals).

2. The time limit for making dishes on site is two hours.

3, by the Miss Manners dishes to the judges.

4, each group elected a group of representatives to do the narrator, mainly responsible for introducing the characteristics of the group dish, canvassing for votes to the judges, and then the judges will give the score.

Interactive session:

1, students can visit the process of cooking in an orderly manner, and can ask questions to the head chef of each restaurant, and put forward constructive comments on the actual situation of each restaurant, with a view to mutual benefit.

2, the scene of the audience to ask questions, randomly selected lucky audience, the right answer, be rewarded, allowed to taste a dish.

3. After the event, each team can choose to auction off their own dishes, and the amount of money obtained will go to the members of the team.

(C) the activities of the follow-up stage

publicize the results of the competition, the award of prizes

Activity budget:

Note:

1, publicity to be in the class, advocate to the class publicity

3, prepare six tables: contestant entry form, student supervision form, Miss Manners registration form, scoring standards form, the contest judges list and cooking knowledge quiz form.

4, maintain order.

Planning and organizing unit: "My University Campus Reporter Station"

Co-organizing unit: the College Social Federation

Sponsoring unit: <Lianshan coursework>

Annexes

1, the final rating rules

(6) moderate taste, salty and light

(7) dish introduction, articulate

(8) student voting results

Part II

I. Name of the Activity:

The purpose of the activity:

Cultivate the students' ability to perform and social adaptability, show the spirit of the contemporary college students, enrich the campus life of students, improve the students' sense of teamwork, to promote our culinary culture, and to understand the dynamics of the market economy.

Fourth, the time and place of the event:

Activity time: during the Campus Culture and Arts Festival (19:00 on the evening of May 15)

Activity location: third floor cafeteria hall

V. Contents of the competition:

1. Overall production process, knife work and introduction.

2. Raw material procurement and preliminary processing.

3. Costing ability in usual activities.

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

5. The teamwork ability of each participating team.

VI. Registration conditions, methods and procedures:

1. Students enrolled in our college, are eligible to enroll.

2. The competition is organized by department, and each department selects a representative team among the registered teams.

3, the participating students in the department within the scope of their own team, the instructor 1, the participating team members 5, men and women are not limited.

4, after the activity is determined by the Logistics Group issued a letter to each department specific notice of the event matters.

5, each departmental team recommended before coming up, to determine a captain, and by the relevant units of the Department of the team reported to the initial audit, the Department of audit, select a team reported to the relevant units of the College and the team's self-selected dishes required materials, quantities and prices, kitchen utensils, features and symbols, a detailed list of the submission (Remarks: the captain to write on the specific contact). The team will also submit a detailed list of the ingredients needed for the team's own dish, including quantity and price, kitchenware, specialties and symbols.)

VII. Notes on Participation:

1. Participants will purchase their own materials on the day of the competition.

2. Each team will be given 60 RMB by the school (other expenses will be calculated separately).

3, team members are determined, not allowed to change and add or delete. Not allowed to ask for outside help, otherwise it will be treated as zero points.

4, the captain of each team should strengthen the organization, discipline and safety management of the team's competitors, and organize the competitors in strict accordance with the specified time, place and order, in order to ensure good competition order.

5. Participants should report to the check-in office on time, and those who do not report to the check-in office within 15 minutes after the start of the competition are regarded as automatically giving up their qualifications.

6. Stoves and general supplies will be provided by the College.

7, pay attention to safety, care of public property (if any damage to the price of compensation).

8, the leader, the players should respect the judges, obey the judges assessment. Judging standards in accordance with the development of the scoring standard implementation. If there is any doubt about the judging, the team leader should reflect it to the disciplinary team of the competition, and should not question the judges on the spot. In case of major disputes, the decision will be submitted to the General Jury of the competition for collective study.

9, in order to achieve openness, fairness and impartiality of the competition, the final score to take the average of the jury points and the public jury points (the public jury in the canteen before the game at the entrance to the distribution of scoring forms, the scene to extract 54 people).

10, the competition arrangements, if any changes, the competition responsible for the office to be notified.

11, if there are questions about the event please contact the General Affairs Office in a timely manner.

12, roll call, 15 minutes late, according to automatic abstention.

13, no falsehoods, not to ask others to participate on behalf of the competition, the game, please bring the student ID card or meal card to the Discipline Inspection Office to check the record, violators disqualified.

14, the field is not allowed to shout, prohibit smoking, no spitting, no throwing materials.

15, no use of other people's raw materials (items) and semi-finished products.

16, the competition dishes for eight dishes (six specified dishes, two dishes of their own choice, dishes not more than 60 yuan).

17, the raw materials used in the competition and the competition utensils are provided by the competition is responsible for, the players are not allowed to bring their own; otherwise it will be regarded as cheating, cancel the competition results

18, the competition, all the operation process needs to be carried out at the scene, not to be prepared ahead of time; if there is a special circumstance, you need to apply for the organizing committee in advance, after the agreement can be carried out; the relevant personnel shall not be involved; otherwise, it is not allowed to participate in the competition; and the competition will be carried out by the organizing committee. Unrelated personnel are not allowed to participate; otherwise, it will be regarded as cheating, disqualified

19, in order to maintain the order of the game, to ensure that the game goes smoothly, the game set up on-site work area, in addition to the referee and the staff, the rest of the people are not allowed to enter

20, the game time for each group of one hour, the operation of the results of more than the time invalid

20, the game time for each group one hour, operating beyond the time of the results

21, the end of the game to do a good job cleaning up the scene.

22, the storage and storage of utensils to solve their own problems, if there are difficulties, the competition venue team to help solve the problem. Bringing your own tableware must be registered at the check-in counter.

VIII, the activities of the pre-layout:

1, logistics group meeting to discuss the details of the event began to write planning.

2, the plan submitted to the Committee.

3, the activity was approved by the Committee to send a letter to the departments.

4. Each department reports the list of teams and the list of materials and utensils needed.

5. The Student Union sends out invitations to the judges and guests of the event.

6, the College Student Union Publicity Department is responsible for the publicity of the event, out of the pre-posters and on-site interviews and activities of the news reports.

7, by the student union life department is responsible for the venue layout, material purchase and some apparatus rental work.

IX. The following supplies are provided by the Logistics Group:

1, stoves, cookware, tableware;

2, the required seasonings by the teams to provide a list of unified procurement by the Logistics Group.

X. Site layout:

1, one week before the event by the student union out of a good poster, announced in front of the cafeteria.

2, the day before the event in the afternoon to the event banners, curtains hung to the designated location and clean up the site.

3, the day of the event at seven o'clock in the morning to move the sound to the designated location. Begin to set up the wires and work around the venue.

4, the representatives of each department 45 minutes before the game to the game location is responsible for the organization of the food, and in their respective designated positions to do a good job of preparation.

5, put the table, chairs to the designated position and mark the department, the position of the judges and guests marked with their names.

6, debugging sound equipment and stoves.

7, each department began the cleaning of food materials and go to the cafeteria to play a bucket of fresh water spare.

Eleven, pre-tournament preparations:

1, preliminary processing: whole fish, whole chickens, etc. can be de-scaled, de-feathered, de-visceralized and cleaned, but can not be changed to flower knife. The dry material can rise in advance.

2, hot dishes of fine processing (i.e., knife molding, including the whole chicken and duck out of the bone) are all on-site at the venue, shall not be processed in advance, but the chicken, shrimp, meat, fish puree and egg skin, eggs, vegetables, pine and beautify the dishes with radish flower, winter melon cup, watermelon cup, dragon head, phoenix head and other knives, seasoning, carving and heat treatment can be processed outside the field ahead of time; a variety of velvet can be churned outside the field, field for seasoning mouth. The first time I saw this, I was able to get a good look at it and it was a good idea to get a good look at it.

3, the cost of labor and fire: in the competition time can not be completed the production, must be applied for in writing at the time of registration (to specify the department, the name of the contestant, the name of the dish, the reason for the range of off-site processing), approved by the organizing committee can be processed ahead of time for the mature semi-finished products.

XII, the game process:

1, the departments in place, by the captain of the event check-in at the registration sign-in.

2, the leader of the opening speech and announced the start of the game.

3, the host introduces the guests, judges, each department team.

4, the competition dishes began to make, the time specified in 60 minutes.

5, in 60 minutes at the same time to introduce some of the process of dish production, practice, self-selected dish name and selected self-selected dish characteristics of the meaning, as well as knowledge of the quiz.

6, the end of the self-defined dishes, each department of their own dishes to the contest designated location and inserted labeled by the Miss Manners sent to the judges judges to be tasted and scored.

7, after the end of the scoring, the scoring staff is responsible for collecting all the judges' scoring forms and send them for evaluation.

8. The scorekeeper will collect the judges' scores for the self-selected dishes and review the scores, remove one point and the lowest score, and then calculate the average score 1, and then collect the judges' scores for the specified dishes and review the scores, and then take the average score 2, and then take the average score 2, and the final score will be the average score 1+average score 2.

9. Announced the results of the game, and the presence of leaders and guests awards.

10, the jury chose a judge on behalf of the jury to comment on the award-winning group.

11, the leader of the closing speech, the participating teams in order to order to leave the regular

thirteen, the activities of the notes:

1, to ensure that the site of the use of fire and electricity safety, and to make good precautionary measures.

2, to maintain the site order, the College Student Union is responsible for maintaining the order of the scene.

3, to ensure that the competition used fresh ingredients, kitchen utensils and other safe, clean and tidy.

XIV, the activities of the person in charge:

Expert judges rules:

1, scoring must be based on the contestant's design requirements and the contest provisions of the method of scoring, to achieve a fair, reasonable, and accurate, do not lift the score, do not press the score.

2, in the scoring, do not use their own views to influence other judges.

3, assessing scores and writing comments should be clear and concise, and should be re-signed in a timely manner at the point of alteration.

Staff Code:

1, in accordance with the division of labor, each responsible for their own, adhere to the post, listen to the scheduling, obey the command.

2, work closely, before the game and during the game, not to disclose the contestants' order of competition and the name of the participating varieties, materials, practices, photos and numbers.

3, conscientiously do a good job of supervision, strict inspection of materials, timing, scoring accurate and fair, the operation of the contestants occurred to be properly handled.

4, abide by the discipline, do not be late, do not leave early, do not have no reason to be absent, work in progress to decline hospitality, pay attention to maintaining the order of the scene of the game, to remind the players to pay attention to safety.

XV. Set awards:

1, the competition is divided into group first, second and third place.

2. One popularity award, one special innovation award, and one flavor award.

3, prize awards: the first prize of 200 yuan, the second 150 yuan, the third 100 yuan, other awards of 50 yuan, 6 certificates of appreciation, 36 prizes.

Part III

I. Theme: Looking for the delicious tongue - campus cooking competition

Second, the purpose of the event:

Through the planning and organization of the cooking competition activities, we hope to exercise the practical ability of students. College of Law students' demeanor, carry forward the Department of Law teachers and students passionate tension, food will be friends; and hope that through this activity, you can exercise the students' team ability, in addition, in the cooking competition interspersed with some knowledge of cooking, so that the students of the food to eat delicious, nutritious food at the same time, you can learn about the cooking skills.

Third, the activity time, place

expected March 23 or 24 (depending on the registration situation, the number of applicants will be divided into two days held), the location to be determined (classroom or the second cafeteria)

Fourth, the content of the competition and the requirements

3 or three people for a group, each group of students divided into their own work, each group of students, each group of students, each group of students, each group of students, each group of students, each group of students, each group of students, each group of students, and each group of students, each group of students. Each group of students to their respective division of labor, each group must have a commentator is responsible for the design of the competition session of the theme of the answer and explanation. Each group must have a commentator to answer and explain the design theme of the competition. The contestants will provide their own materials and cooking utensils.

V. Tasks

1. Publicity department is responsible for the drawing and posting of posters;

2. Hostel life department draws the registration form, the list of judges, judges scoring criteria table;

3. Organization department and the head of each class is responsible for organizing the pre-registration;

4.

Six, the activities of the process

1. Arrange for the players to take their places and maintain the order of the game. Players compete in their respective venues to complete their entries.

2. After the completion of the entries reported to the judges, the contestants will serve the dishes to the judges for evaluation.

3. Each group elects a representative to be the narrator, mainly responsible for introducing the characteristics of the group's dishes, canvassing votes from the judges, and then the judges will give ratings.

VII. Interactive session

1. Students can visit the process of cooking in an orderly manner

2. On-site questioning of the audience, randomly selected the lucky audience, the right answer to be rewarded by allowing them to taste a dish.

VIII. Notes

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

2. Contestants must be prepared for their own materials as well as the bowl of food;

3.

3. Clean up after the event and keep the venue clean.

Nine, scoring standards

1. Professional assessment: professional demeanor, neat dress, apparatus operation standards, innovative design, creative. (10 points)

2. Time: cooking time, safe operation. (10 points)

3. Material: fresh, colorful. (10 points)

4. Technology: skilled knife work, cut vegetables neatly. (10 points)

5. Color and aroma: some aesthetic value, delicious taste. (20 points)

6. Nutritional value: favorable to health, with reasonable. (10 points)

7. Hygiene: personal hygiene, food hygiene, and post-game venue hygiene. (10 points)

8. dish name: associated with the main dish materials but also unique and creative. (10 points)

9. dish introduction: articulate and clear. (10 points)

A score of 100 points, and finally the judges and randomly selected students voted to give the total score

X. Awards

First Prize 1 group, awarded a certificate and the corresponding credits;

Second Prize 2 groups, awarded a certificate and the corresponding credits;

Second Prize 2 groups, awarded a certificate and the corresponding credits;

The first prize is a certificate and a certificate of honor.

Third Prize: 3 groups, awarded with certificates and corresponding credits.

Because it is only expected, so the awards are still mobilized. It is expected that one group will be selected to participate in the final round of the Academy.

XI. Budget