Cooking Competition Planning Book Sample Cooking Competition Planning Book 1
1. Purpose of the activity: In order to cultivate students’ interest in eating, make healthy diet and special diet deeply rooted in the hearts of the people, and eat In order to gain nutrition, eat healthily, eat well, and eat wonderfully, 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. Activity time: 6:30 pm on November 12, 200*
3. Activity location: Canteen
4. Activity content: Do it within the specified time "Regulated Dishes" and "Special Dishes"
(1) Prescribed Dishes: Spicy Pepper Potato Shreds
1. Raw Materials: Potato Shreds, Green Chili Peppers
2 , Seasonings: soy sauce, salt, MSG, Sichuan pepper, vinegar, sugar, dried chili
(2) Specialties: Contestants choose their best hometown dishes
1. Master it well Time (control within 15 minutes).
2. It is required to be distinctive, innovative and creative.
3. Special dishes are a bonus point, and contestants can choose them according to their own preferences. Prepare your own raw materials.
(3) Scoring criteria:
1. Color, aroma, taste and shape each account for 25%.
5. Activity process:
1. Contestants are drawn into groups before the game.
2. Arrangement 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 issues.
5. During the interaction, the guests explained and commented on the nutritional value of the raw materials of the contestants' entries, and explained the cooking techniques of this dish, how to achieve the best results, etc.
6. The audience can ask questions to nutrition and food experts about their own preferences, and can also ask questions to the contestants. 7. Guests taste, rate and comment, and the audience tastes and comments on the spot as a public judge.
8. Scores will be tallied and the results will be announced. 9. Awards will be given (prizes, certificates of honor). 10. The audience will leave.
11. , Clean up the venue
6. Award settings:
1. There will be one first prize, two second prizes, and three third prizes. Cooking Competition Planning Book Sample 2
1. Activity background
In order to enrich the extracurricular life of college students in our college, improve everyone’s enthusiasm and inspire everyone’s enthusiasm for life, and continue the classic activities of the student union, Jinan University Shenzhen Tour is specially organized The College Student Union Campus Cultural Festival and the 8th Culinary Competition. This competition aims to cultivate students' interest in eating, so that healthy eating and special diets can be deeply rooted in the hearts of the people, and they can eat nutritiously, eat healthily, eat well, and eat wonderfully.
2. Activity implementation process
1. Purpose and significance of the activity
1. Activity theme: University life - color, fragrance and taste.
2. Slogan of the activity: If you go to school, you will find the kitchen
3. Purpose of the activity:
(1) To enrich the spare time life of college students and train their classmates
(2) Provide a stage for students of the college who love cooking and have expertise in cooking to show themselves;
(3) Strengthen the relationship between this department and other departments of the Student Union through this activity;
(4) Show the style of Shenlu University students, promote the passion and tension of Shenlu teachers and students, and make friends through food;
(5) Insert cooking knowledge into the cooking competition so that students can eat delicious and nutritious food;
(6) Help everyone understand the food culture and specialties of various places.
IV. Purpose of the activity:
Caring about life, loving life, the Life Department will make your life more exciting!
2. Main problems to be solved by the activity and feasibility analysis
1. When danger occurs during the preparation of dishes on the first floor of the canteen, emergency call the canteen staff for rescue
3. When there is a pause during the stipulated serving time, the host will ask interesting questions and health or nutrition questions, and ask the judges and the audience to answer them to smooth things over. Audiences who answer the questions correctly will receive prizes and can also try the dishes.
3. When there is chaos during the game, the host will remind everyone present to observe discipline. If there is no result, the game will be suspended until calm is restored on the field.
4. Prepare brooms, trash cans, mops and other cleaning utensils near the lobby to prevent the dishes from being accidentally damaged (falling, spilling) during the serving process, and staff should be sent to clean up in time.
5. The canteen kitchen should be equipped with a medicine box to prevent accidental injuries such as burns caused by careless operations during cooking.
6. If you encounter a situation where a contestant's food is spilled before being displayed, you can consider giving it a chance, but it must be completed within the competition time of each group, otherwise you can only express regret and not Give a second chance for selection.
7. Place spare speakers in the lobby to prevent the microphone from being insufficiently loud.
8. Prepare more scoring sheets to prevent insufficient use during competitions.
9. Pay close attention to the weather conditions on the day of the game 2 days before the game. If there is heavy rain, storm or other severe weather, the captains of each team will be notified to suspend or postpone the game.
10. If it suddenly rains on the day of the competition, arrange for the contestants and judges to take shelter in a safe place. If the rain is light and the game continues, the staff will help hold an umbrella when the dishes are brought out from the kitchen; if the rain is heavy, the game will be suspended or postponed.
3. Specific time and process arrangement on the day of the event
(1) At 12 p.m., boys are responsible for moving tables, chairs and other electronic equipment to the lobby, and girls are responsible for venue planning, placing supplies, etc. Separate the judging table and the audience seats with ropes or tables, leaving a way for contestants to exit; the scoring standards are posted on the judging table in advance for easy reference by the judges.
(2) Starting from 1 o'clock, students will be preparing meals in the kitchen canteen and the second floor. During each competition period, each group of contestants prepares to enter the venue in a predetermined order. Each group will be accompanied by a staff member on the sidelines throughout the whole process, and a student from the photography club will bring a camera to take photos.
(3) The dessert group and the hot dish group will be evaluated at the same time. The judges are composed of authoritative guests, college teachers, cafeteria chefs and student union presidents, deputy secretaries of the Youth League Committee and 7 tables of public judges (each table of public judges is composed of one representative from each class of freshmen, sophomores and juniors). In addition to authoritative guests, college teachers, cafeteria chef representatives, student union president or vice president, and deputy secretary of the Youth League Committee, the judges will be divided into two batches to judge. The first critic will arrive at 1:20, and the second critic will arrive at 2:50 turn up. Members need to notify each judge 20 minutes before their arrival to ensure that the judges arrive on time.
(4) Players must arrive 10 minutes in advance.
The competition is divided into 5 rounds, each round is 30 minutes. After each round, the staff will collect the scores from the judges, and the host will announce the results of this round 5 minutes later. This 5 minutes is used as a break for the judges to play some relaxing songs and conduct knowledge quizzes. After the last round of competition, the results of this round and the final result are announced. Cooking competition planning letter sample 3
1. Activity theme: Looking for delicious food on the tip of the tongue - campus cooking competition
2. Activity purpose:
Through planning By holding this cooking competition, we hope to exercise the practical and hands-on abilities of community residents, cultivate residents’ interest in cooking and life, and enrich the lives of community residents; at the same time, we hope to strengthen community residents’ understanding of cooking and provide opportunities for those who love cooking. and provide a stage for community residents with culinary expertise to show themselves; strengthen understanding between different community residents through hometown dishes and learn about the eating habits of various places for better communication; display the style of Xiangnan community residents and promote community residents The passion and tension of making friends through food; and hope that through this event, residents can exercise their team skills. In addition, some cooking knowledge will be interspersed in the cooking competition, so that community residents can eat delicious and nutritious food, and at the same time, they can Learn how to cook.
IV. Participation Content and Requirements
Groups of 3 or less people are divided into groups. Each group of community residents has its own division of labor. Each group must have a commentator responsible for answering and explaining the design theme in the competition. Players must bring their own materials and corresponding cooking utensils.
5. Task Arrangement
1. The Publicity Department is responsible for the drawing and posting of posters;
2. The ** department draws the registration form, the list of judges, and the judges’ scores Standard form;
3. The Organization Department and ** are responsible for organizing early registration;
4. The community neighborhood committee and the Civilization Supervision Department assist the neighborhood office in improving post-game hygiene.
6. Activity Process
1. Arrange the players in their positions and maintain the order of the on-site competition. Players compete in their respective venues and complete their entries.
2. After the entries are completed, the entries will be reported to the judges, and the contestants will bring the dishes to the judges for evaluation.
3. Each group selects a representative to be the commentator, who is mainly responsible for introducing the characteristics of the dishes in this group, canvassing votes from the judges, and then the judges give scores.
VII. Interactive session
1. Residents can observe the cooking process in an orderly manner
2. Questions will be asked of the audience on site, and lucky viewers will be randomly selected. Those who answer correctly will be rewarded and allowed to taste a dish.
8. Notes
1. Each group of players must complete the task within 20-25 minutes;
2. Players must prepare their own materials and Bowls for serving food;
3. Pay attention to electrical safety and food safety during the competition to avoid unnecessary accidents;
3. Clean up in time after the competition Hygiene and keeping the place clean.
9. Scoring criteria
1. Professional evaluation: professional appearance and behavior, neat attire, standardized equipment operation, novel design, and creativity. (10 points)
2. Time: When cooking, operate it safely. (10 points)
3. Materials: fresh, delicious color. (10 points)
4. Skills: Proficient in knife skills and neat cutting of vegetables. (10 points)
5. Color, fragrance: It has certain aesthetic value and tastes delicious. (20 points)
6. Nutritional value: Good for health, reasonable combination. (10 points)
7. Hygiene: personal hygiene, food hygiene, and post-game venue hygiene. (10 points)
8. Dish name: related to the main dish ingredients but unique and creative.
(10 points)
9. Introduction of dishes: Be articulate and speak clearly. (10 points)
The full score is 100 points, and the final score is determined by the votes of the judges and randomly selected residents.
10. Award Settings
One group of first prizes will be awarded certificates;
Two groups of second prizes will be awarded certificates;
Three third prize groups will be awarded certificates.
Because it is only an estimate, the awards are subject to change. It is expected that a group will be selected to participate in the district finals.
11. Budget
Printing materials fee: 5 yuan
Disposable tableware: 10 yuan
Other expenses: 35 Yuan
Total 50 yuan.
The above is the plan for the cooking competition in **. I hope that all departments will work together to successfully organize this event. Cooking Competition Planning Letter Sample 4
Event name: Campus Personal Cooking Competition with the theme of "Promoting Traditional Chinese Food and Enlivening the Campus Cultural Atmosphere"
1. Purpose of the event:
In order to cultivate the students' interest in eating, make healthy diet and special diet deeply rooted in the hearts of the people, eat nutritiously, eat healthily, eat life well, and eat wonderfully, our department's general branch organized this event with the theme of "carrying forward Chinese tradition" Personal cooking competition with the theme of "Food and Active Campus Cultural Atmosphere".
2. Event time:
November 26, xx
3. Event location:
Third floor of the catering building
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4. Activity content:
Make "required dishes" and "special dishes" within the specified time
(1) Required dishes: shredded peppers and potatoes
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1. Raw materials: shredded potatoes, green chili peppers
2. Seasonings: soy sauce, salt, monosodium glutamate, pepper, vinegar, sugar, dried chili peppers
(2) Features Dishes: Contestants choose their best hometown dishes
1. Time must be mastered (control within 20 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: (see attached table)
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 the guests to speak, read out the competition rules, and award setting and other matters.
(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. Cooking Competition Planning Book Sample 5
In order to promote campus food culture, shorten the distance between teachers and students and the canteen, promote the construction of civilized canteens, improve the quality of catering services, and at the same time showcase the cooking skills of our college students, Cultivate students' hands-on practical ability and teamwork ability, and stimulate students' awareness of innovation and conservation.
1. Activity Unit
Sponsor: *** Youth League Hunan City College Committee
Sponsor: Hunan City College Youth League Student Union
Sponsor: Hunan City University Wangshu Restaurant
Plan: Urban Management College Youth League Committee, Student Union Rights Protection Department
2. Event Time
Registration Time: November 8th to November 12th, XX
Competition time: November 18th (Thursday) The competition time is from 19:00 to 21:00 on that day
III. Participation Venue
Preliminary round: Area D on the first floor of Wangshu Restaurant
IV. Participating equipment and materials provided
Six sets of gas professional stoves, professional frying spoons for each Comes with a stove and a kitchen knife. (If you don’t have enough knives, you must bring your own)
A cutting table, a special chopping board, a wok for each stove, and a hand cloth for each stove are provided. Players need to choose their own raw materials and cut them into processing state. (If you need pressure cooker and other equipment, you must inform in advance)
Fixed flavors include: edible oil, salt, monosodium glutamate, chicken essence, pepper, peppercorns (oil), white sugar, mature vinegar, white vinegar, light soy sauce, aged Smoke, cooking wine, whole dried peppers, cornstarch, steamed fish with soy sauce. (If the dishes require special seasonings, contestants are asked to bring their own)
Utensils: Standard dishes are provided. (If you need a fish plate, you must inform in advance)
5. Event schedule
Preliminary preparations
1. Convene a department meeting. After consensus among all members of the department, make Prepare a detailed plan and registration form.
2. Discuss the preliminary activity plan with the instructor, and contact the Propaganda Department and the Entertainment Department in a timely manner, which will be responsible for handling publicity issues (poster publicity, reporter interviews, photography) and program arrangements on the day of the competition. At the same time, all members of the department went to each class in our hospital to promote the program and guide them to fill in the registration form correctly.
3. Report the consultation issues and inquiry requirements to the presidium, and convene a ministerial meeting of the main assisting departments.
4. The preliminary competition venue, time and canteen person in charge shall be discussed with the school rights protection department.
5. Screen the registration form to determine the grouping of players.
6. Send invitation letters to relevant judges, and notify the host and program team leader to prepare.
7. The preliminary work is over. Report the completion status and summarize.
Mid-term implementation work
1. Venue layout: Relevant staff should prepare the venue 40 minutes in advance (borrow stoves, audio equipment, tables and other appliances), and Check the equipment, facilities, raw materials, flavors, etc. used for the competition to ensure that the competition proceeds normally. Timely notify the contestants to arrive and sign in 20 minutes in advance, prepare raw materials, check whether the required seasonings and tools are complete, clean hands, tidy up their clothes, and make other preparations before the competition. Inform the judges and host to arrive at the competition 10 minutes in advance. At the scene, introduce the competition rules to the judges and check the contestant information and dish introduction.
2. Competition process: The competition officially starts at seven o'clock. The timing starts after the start of the competition, with a maximum of 20 minutes for each dish. After the dishes are made, the hostess will bring them to the judges to taste them one by one and issue a score sheet. After the judges taste them, they will be placed in the public tasting area. The contestants should go to the scene to briefly introduce the dishes and answer the judges' questions. The judges will give a comprehensive score and record in writing the taste, characteristics, nutritional value, basis for extra points and deductions, etc., and the winning list will be announced the next day. Arrange personnel to handle emergencies during the game.
3. During the free time, short programs and on-site interactive sessions will be arranged. Audiences who answer the questions correctly will receive a small exquisite gift or a tasting card.
4. End of the game: Arrange personnel to clean up the venue and select the top three winners. Those present took a group photo.
Post-finishing work
1. Report the two winning teams of our school to the school rights protection department before November 24. (Note: The basic information of their works and players should be clearly stated above. Hand in)
2. At the end of the event, do a good job in post-publicity work and hold department meetings.
6. Scoring and Awards
u Scoring principles: fair, impartial, open, and strictly in accordance with the scoring rules.
u Prizes: remove the highest score and the lowest score , the winner, runner-up and third runner-up will be determined from high to low with the highest comprehensive score.
(1) First place: cash prize certificate
(2) Runner-up: cash prize certificate
(3) Third runner-up: cash prize certificate
7. Notes
n Notes on registration:
1. When registering, you must indicate the name of the work, the required raw materials, ingredients, the theme of the dish and the relevant background meaning. Introduction (Note: In the preliminary round, the raw materials are prepared by the contestants themselves, and the ingredients are provided by the Rights Protection Department), etc. For registration, please see the registration form (attached). Please be sure to fill it in truthfully to avoid insufficient preparation of materials that will affect your results. The Rights Protection Department will review and screen all registration forms, and those that do not meet the requirements or are filled in too simply will be removed.
2. All competition equipment will be provided by the canteen (note: if special equipment is needed, players must prepare it themselves).
n Notes on dishes:
The raw materials of the dishes should not be too expensive. It is best to choose common raw materials, the matching principle, and the waste of raw materials and ingredients.
n Notes on the preparation of promotional posters and off-duty publicity requirements:
1. The promotional posters specifically introduce the time, location, and rewards of the preliminary round of our hospital’s cooking competition, three on 1/5/7 One copy for each dormitory building.
2. All members of the department organized off-duty publicity, mainly targeting the freshman class, to clearly explain the specific arrangements for the school cooking competition and encourage students to actively sign up. Cooking Competition Planning Book Sample 6
Faced with a harmonious and stable life, community residents hope to show their talents in various fields. In order to allow those studying abroad to better show their style in life, the * community decided to host this event, so that the versatile talents of studying abroad can form a beautiful landscape among community residents.
1. Name of the event
Show Time Chef Competition
2. Purpose of the event
Promote food culture and show the style of community residents
3. Background of the activity
In order to further create a civilized and harmonious living environment for studying abroad, enrich the amateur cultural life of the majority of community residents, improve residents’ practical abilities and cultivate relationships among community residents. In the spirit of unity and cooperation, the second "Chef God Competition" of *** community will officially kick off.
IV. Purpose of the activity
(1) Through this activity, we will promote healthy food and food culture, and organize cooking activities while allowing community residents to learn healthy eating;
(2) Through this activity, we will exercise the hands-on skills of company residents, enrich the lives of community residents, and create a good living and learning atmosphere.
5. Event time and location
Event registration time: October 24th - November 1st, 20xx
Event preparation time: November 20xx 3rd
Activity competition time: Officially started at 18:00 on November 3, 20xx
Activity competition location: *** Community Square
6. Orientation Target audience
***All residents of the community
7. Activity process:
(1) Registration
This competition is based on * As a unit, participating residents form their own teams within the community. There is no limit to men and women. Each team has 2 people. Teams with less than 10 people can freely form teams. During the period from October 24th to November 1st, each team is asked to The registration form for studying abroad will be sent to the community by email, including: team members, dish names, raw materials, ingredients, etc. The registration form is attached.
(2) Judges
Leaders from various departments in the community and public judges will be invited to serve as judges
(3) Material preparation
Please The representative teams prepare the required materials themselves, and the ** department will reimburse each team 70 yuan for the fee (the 70 yuan fee includes 2 dishes, including at least one meat dish).
We will prepare common materials for everyone: oil, salt, vinegar, sauce, soy sauce, sugar, cooking wine, aniseed, pepper, onion, ginger, garlic, starch, sesame oil, plate, knife, colander, etc. , if you have any other needs, please contact us in time.
(4) Finals of the event
1. Relevant staff arrived at the competition site one hour in advance and inspected the equipment, facilities, raw material preparation, etc. used for the competition to ensure that the competition proceeds normally;
2. The jury should arrive at the competition site ten minutes in advance to check the contestant information and dish introduction;
3. The contestants should arrive at the competition site 20 minutes in advance, clean their hands, organize their clothes, Make preparations before the competition;
4. The timing will start after the competition officially starts, with a maximum of twenty minutes for each dish;
5. After the dishes are made, the contestants should A brief introduction to the dishes will be given on-site;
6. The jury’s comprehensive score will be announced on the spot, and its taste, characteristics, nutritional value, basis for points deductions, etc. will be recorded in writing;
8. Scoring details:
The competition is based on 100 points for the overall beauty of the work: 30 points for the taste of the work: 60 points for time control: 10 points
9. Award Ceremony
Based on the results of the finals, one first prize, two second prizes, three third prizes and several other awards will be awarded. Details will be notified by email depending on the registration status:
First prize 150 yuan and second prize The third prize will be NT$100 and the third prize will be NT$50.
The award-winning guests will present awards to the winning teams.
Planning unit: Study Abroad Community Cooking Competition Planning Book Sample 7
Event name: Cooking Competition
Event background: On the one hand, in response to the supervisor’s request College-level societies are required to hold at least several activities every year. On the other hand, it is also to enrich the campus life of students, expand the influence of the "My University" campus reporter station, and let more students understand us, support us, and join us. While we work together to strengthen our social team, we also exercise our abilities.
Purpose of the activity: In order to exercise our students' organizational and coordination skills, enrich college students' spare time life, improve the quality of food in the restaurant, and strengthen communication and learning among various restaurants.
Meaning of the activity: In order to allow students to experience life and understand life, so that students can realize the hard work of the canteen masters and strengthen the ideological education of students.
Activity goal: Let students express their understanding of the occasional inaccuracies in the food in the cafeteria, express gratitude to the cafeteria chefs for their hard work, and alleviate the conflicts between students and the cafeteria.
Activity time: 2:00 pm on April 23, XX
Activity location: Between the first and second meals
Activity target: All students in the school
Resource requirements: Each of the seven restaurants should prepare potatoes, green peppers, lotus roots, onions, ginger and garlic, lean meat, fruits, etc.
Activity development:
(—) Activity preparation stage
The Publicity and Policy Department is responsible for the drawing and posting of posters, drawing the registration form, the list of judges, the registration form for etiquette ladies, and the judges’ scoring standard table (responsible person---minister)
The External Relations Department is responsible for soliciting sponsorship (Responsible Person——Minister)
The Organization Department is responsible for organizing early registration (Responsible Person——Minister)
Photography Department Responsible for tracking and taking photos throughout the process (responsible person---minister)
(2) Event stage
Preliminary round:
1. Cooking knowledge questions and answers and fruit platter (Each restaurant can choose its own fruits, and they can auction them to the classmates after they are finished. The proceeds from the auction belong to each restaurant).
2. See attachment 1 for test questions.
Final:
(The number of participants is 7 chefs, 21 contestants, 14 supervisors, a total of 42 people in each game)
Format:
Based on departments, one department corresponds to one restaurant, and seven teams are formed. 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, and all operations are completed by the contestants themselves.
1. Before the activity starts, the head chef can communicate with his/her team members to strengthen the tacit understanding of cooperation, and then prepare a table of dishes with three vegetarian dishes and three meat dishes (two vegetarian dishes and two meat dishes are * **The same dish, one vegetarian and one meat is a special meal of our restaurant of your own choice).
2. The time limit for making dishes on site is two hours.
3. The hostess will bring the dishes to the judges for evaluation.
4. Each group selects a group of representatives to serve as commentators, who are mainly responsible for introducing the characteristics of the dishes in this group, soliciting votes from the judges, and then the judges give scores.
Interactive session:
1. Students can visit the cooking process in an orderly manner, and can ask questions to the chefs of each restaurant and put forward constructive suggestions on the actual situation of each restaurant. For mutual benefit.
2. The audience will be asked questions on the spot, and lucky viewers will be randomly selected. Those who answer correctly will be rewarded and allowed to evaluate a dish.
3. After the event, each team can choose to auction the dishes they made, and the amount earned will belong to the team members.
(3) Follow-up stage of the event
Announce the results of the competition and award prizes
Activity budget:
Notes:
1. Advocate to enter the class and promote publicity in class
2. Whether you need to go through the preliminary round depends on the number of applicants.
3. Prepare six forms: contestant registration form, student supervision form, etiquette lady registration form, scoring criteria form, competition judges list and cooking knowledge question and answer form.
4. Maintain good order.
Planning sponsor: "My University Campus Reporter Station"
Co-organizer: Association of Colleges and Societies
Sponsor:
Attachment
1. Final scoring rules
(1) Personal hygiene and mental outlook
(2) Skilled knife skills and neat cutting of vegetables
(3) Whether the cooking is possible and the ingredients are appropriate
(4) When cooking, the combination is reasonable
(5) Color and appearance, food hygiene
(6 ) The taste is moderate and salty and salty
(7) The introduction of the dishes is clear;