It takes a lot of preparation to prepare for an activity. The most important thing is the activity planning scheme. Do you know what a good activity planning scheme should do? The following is the "Planning Template of 2122 Campus Cooking Competition" compiled by me for your reference only. Welcome to read this article. Template for planning activities of 2122 Campus Cooking Competition

1. Theme:

"Sweet and sour, savor life" college cooking competition.

second, the purpose of the activity:

this competition is a rich competition with entertainment, knowledge and skills, focusing on highlighting the connotation of "cooking culture" and increasing exchanges among college students. It aims to show the personal style of each college student and enrich their spare time life.

III. Time and place of activity:

Time: X month X day (X o'clock in the morning).

location: single apartment building for college students.

iv. Organizer:

xx Youth League Committee.

5. Competition information:

1. The dishes in this competition can be one meat and one vegetable, or a combination of meat and vegetables can be used. The information is freely displayed by the contestants.

2. The operation time of the two dishes is * * * 21 minutes, and the judges will grade them immediately after tasting them.

(vegetable washing, vegetable cutting and material preparation are not included in the operation time).

3. The contestants will prepare their own utensils and tableware, as well as their own materials.

4. Every dish must be named after a poem or word, and be properly explained.

VI. Competition steps:

1. The total * * * is divided into X groups:

The team leader with the red name should be named before the competition, and the team name and slogan should be named

2. The materials and corresponding ingredients should be prepared by the competition members the day before the competition (the competition members should arrange the main venue and prepare other electrical equipment such as induction cookers before X point).

3. The competition materials and corresponding ingredients are prepared by the team members themselves.

4. On the day of the competition, the members of Group X are divided into X batches and decided by lot. The location is temporarily in xx. The competition is timed by the judges: the dishes are cooked within 21 minutes, and after 21 minutes, if the cooking has not been completed, one point will be deducted for every 11 seconds extended. After the competition, the judges will score points, and the champion, runner-up, runner-up and encouragement prize will be awarded according to the scores.

5. After that, they will receive prizes respectively. At the end of the competition, members will taste the cooked dishes together. It is tentatively scheduled for xx.

VII. Scoring criteria:

The score of dishes is 111 points, and the score is based on the principle of "color, shape, taste and name", with 25 points each. The operation time of each dish is calculated independently, and points will be deducted for overtime, and 1 point will be deducted every 11 seconds.

1. color: it is required to be bright, pleasing to the eye, ornamental and eye-catching.

2. Form: It is required to have the necessary form beauty, clean utensils and pleasing collocation.

3. Taste: it requires five flavors to be harmonious, and it has necessary characteristics according to the seasonal characteristics and the concept of health preservation. Please focus on the theme of summer health (dishes with local characteristics, we will ask the participating teams to introduce them).

4. Name: poems and words that are required to be named must be commensurate with the color, shape and taste of the dishes, and the information is healthy, elegant and popular.

(Note: Scoring rules: If one score and the lowest score are removed, the remaining scores will be the average score of this group. )

VIII. Members of the judging panel:

xxx, leaders of the Youth League Committee and members of the Youth League Committee (except those who have participated in the competition).

IX. Prize setting:

One team champion, one runner-up and one runner-up respectively.

one for personal humor, one for image and one for cooking. 2122 Campus Cooking Competition Activity Planning Template (II) < P > I. Preface to the Activity < P > In order to enrich the students' after-school life, enliven the campus cultural atmosphere, improve the comprehensive quality of college students, and let the students have a deeper understanding of the operation mode of the college canteen, experience the hard work of the canteen staff and fully understand the rationality of the canteen food price, this competition is specially held.

Second, the object of the activity

students of XX Electronic Information Vocational and Technical College

Third, the time and place of the activity

Registration time: X-X, 2122.

Competition time: X-X-X in 2122.

location: the canteen of the Institute of Electronic Technology.

IV. Details of the activities

The registration of this contest is open to all students in the college. Each department can organize a team, and each team consists of X people. Each team fills in the registration form issued by the Food Management Committee (hereinafter referred to as "the Committee") or the student union of the department and submits it to the contest submission office (at the entrance of the canteen or the manager on duty) within the specified time. All departments can collect the registration form and submit it to the Committee within the time limit. Each team collects the registration fee of 5 yuan, and each team can organize friends and relatives to cheer for the team and participate in the auction.

V. Organization of the contest

1. Organizer

Sponsor: Logistics Group of xx Electronic Information Vocational and Technical College.

Undertaker: Hospital Food Management Committee.

co-organizers: College Student Union, College Association, Department of Economic Management, Department of Mechanical and Electrical Engineering, School of Software, Department of Computer Science, Student Union of Electronic Information Department, and Youth Federation.

2. judging Committee

(1) judging group: * * * there are x people (including catering leaders of surrounding universities, leaders of student organizations, canteen administrators, representatives of canteen chefs and representatives of various student groups).

(2) there are xx students in public review group (composed of student representatives).

(3) Several guests (leaders of various departments and logistics leaders of neighboring universities).

VI. Contents of the contest

1. Competition requirements

Each team must independently prepare the dishes on the spot under the supervision of the supervision and examination team within the specified 21 minutes. The stadium agrees to provide reserved venues for the participating teams, and the participating teams will report the time required for prefabrication in advance according to the number of competitions. Under the organization of the supervisors, the parts of the self-selected varieties that need to be prefabricated in advance will be prefabricated and sealed by the supervisors. It is strictly forbidden to carry the finished food samples.

2. raw materials provided by the stadium

before the competition, each team prepares their own required raw materials, and the canteen provides raw materials and kitchen utensils for the dishes. Each team can choose raw materials with a price not exceeding that of 21 yuan.

VII. Pre-competition planning

1. The director committee will hold a ministerial meeting of the partnership management committee to discuss specific matters and arrange related work.

2. The directors' committee will lead the members of the committee to contact the students' union and student organizations of each department, and use the evening self-study time to inform the freshman class about the competition and issue the registration form.

3. The propaganda department will do a good job in all-round and three-dimensional publicity by posting posters, distributing leaflets and broadcasting notices.

4. Our network department is responsible for the publicity of school forums, websites, LEDs and the shooting of competition photos.

5. The director committee invites judges, and the marketing department invites sponsors and public judges.

6. the life service department arranges the competition venue, and the marketing department purchases the competition equipment.

7. The Art Planning Department is responsible for the program performance and host arrangement during the competition.

8. The etiquette team is responsible for delivering dishes.

9. Every noon and evening, the ministers and staff of each department set up registration points and consultation points at the entrance of the canteen, responsible for registration and grouping matters and solutions.

VIII. Competition Process

After the registration deadline, the office will sort out the registration form, count the food samples and quantities declared by each team, collect them and make a table, and then hand them over to the marketing department to carry out the procurement of related ingredients. After the purchase, the supervision department is responsible for sorting out the ingredients of each player according to the table, so as to make full material preparation for the competition. The competition teams are divided into groups A, B and C, and the number of teams in each group is to be determined.

1. The preparations for the contest are completed, the contestants are in place, the judges are in place, and the guests are in place.

2. The supporters introduced the composition of the judging committee, the competition guests and the sponsors of the event.

3. The host read out the competition rules, scoring standards and award setting.

4. The official representative of the event announces the start of the competition.

5. Each group of contestants enters the cooking demonstration session, and at this time, the public judges start the first round of grading according to the performance of the contestants in this session.

6. After the cooking demonstration, the judging committee will make a second round of grading according to the food samples of the contestants.

7. Each team will auction their excellent works in the canteen, and the price is self-defined, but in principle, it shall not be lower than the cost price. The contestants can make appropriate introductions during the sale to help the sale, and the proceeds from the charity sale shall be owned by the organizer.

8. During the competition, fun quiz activities can be held to reward the students who get the right answers, so as to increase the activity atmosphere.

9. After the unification, the host will announce the scores of each team, and the results of the competition will be notified in the form of posters.

11. The host gave a thank-you speech and declared the contest a complete success.

IX. Award Setting

The first prize is awarded to the title of "Kitchen God of Electric Power Institute", and others are to be determined.

Note:

1. The activity staff will arrive at the competition site at X on the day of the competition. (Minister calls the roll)

2. Pay attention to the program preparation and the arrangement of the contestants.

3. Pay attention to the safety issues during the competition.

4. The performers of the program gather in a rest area.

5. Pay attention to order

6. The specific matters are arranged by people, and the responsibility lies with people.

7. The final interpretation right belongs to the organizer. 2122 Campus Cooking Competition Activity Planning Template (III) < P > I. Activity Background < P > In order to cultivate the students' interest in eating, make healthy eating and special eating deeply rooted in people's hearts, carry forward the Chinese nation's food culture, and cultivate students' practical ability and team cooperation spirit, the Logistics Group Food Service Center provides a stage for students to show their cooking style, further create a versatile brand image of college students, improve their concept of healthy eating, and enhance their ability to learn. And to enrich students' campus life. For this reason, the student union of xx College held this cooking competition.

second, the purpose of the activity

the slogan of this cooking competition is "eat nutrition, eat health, eat life and eat wonderful", and the General Affairs Office of xx College and the Youth League Committee jointly hold an individual and group cooking competition with the theme of "promoting China traditional cuisine and invigorating campus cultural atmosphere".

III. Name of the event

xx Academy Cooking Competition.

IV. Participating unit

Organizer: General Affairs Office of xx Radio, Film and Television Vocational and Technical College.

xx Youth League Committee of Radio, Film and Television Vocational and Technical College.

Organizer: Student Union of xx Radio, Film and Television Vocational and Technical College.

Co-organizer: Security Department of xx Radio, Film and Television Vocational and Technical College.

xx radio, film and television vocational and technical college, the general branch of each department.

xx radio, film and television vocational and technical college TV station, radio station, network TV station and elite forum for college students.

V. Event time and registration time and place

Event time: X, X, X, 2122.

registration start time: x month x day, 2122.

Deadline for registration: X, X, 2122.

registration place: office of student union.

VI. Venue of the event

The canteen square of XX Hospital.

VII. Participants

All students from XX College.

VIII. Pre-event preparation

1. Some people carry out publicity work, including issuing posters, distributing leaflets and publicizing the slogan of the event.

2. Secondly, some people are responsible for the sponsorship of this activity. Ensure the smooth completion of the previous work.

3. Invite guests and relevant personnel of the catering center of Logistics Group as judges.

4. Budget of funds: posters and leaflets, venue layout, prizes, basic condiments, containers, fire extinguishers, etc.

IX. Activity content

This competition is divided into two rounds. In the first round, each department will form a team of x people to join the team competition, and in the second round, X people from each department will be selected to participate in the individual competition.

each group or individual makes entries within the specified time.

< 1 > Prescribed dishes: scrambled eggs with tomatoes, shredded potatoes with green peppers, stir-fried broccoli and laver egg soup. (The sample is decided by drawing lots one day in advance and the raw materials are provided by the organizer).

< 2 > Special dishes: The contestants choose their favorite hometown dishes or their favorite dishes (with their own materials).

1, to grasp the time (control within xx minutes).

2. The requirements are distinctive, innovative and purposeful.

3. Special dishes are a bonus link. Players should bring their own raw materials according to their own level.

< 3 > Scoring criteria:

1. Judging by the judges, the color appearance xx% taste xx% special creativity xx% healthy nutrition xx% time xx%.

X. Activity process

1. Registration of contestants. The specific location is carried out by specific staff in front of the office of the Student Union. And get the registration form and the required materials, fill in the relevant forms and understand the requirements of the competition.

(Note: If you have other requirements, you will be notified separately. )

2. Invite relevant teachers and experts as judges and guests.

3. Layout of the site.

4. Admission order. (judges, guests, contestants and staff)

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

6, interactive, the audience asked questions to the judges about their preferences, but also to the players.

7. Guests taste, rate and comment, and the audience will taste and comment as public review.

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

9. Award prizes and certificates of honor.

11, exit.

11, clean up the site.

XI. Setting of prizes (prizes are tentative)

< 1 > Team competition

1. Set up a first prize, a second prize and two third prizes.

2. One "Special Flavor Award", one "Cooking Award" and one "Popularity Award"

1. Set up one first prize, two second prizes and three third prizes.

2. One popularity award, one innovation award and one flavor award. 2122 Campus Cooking Competition Activity Planning Template (IV)

1. Purpose of the activity:

In order to cultivate students' interest in eating, make healthy diet and special diet deeply rooted in people's hearts, eat nutrition, eat health, eat life and eat wonderful things, the Youth League Committee hereby holds this individual cooking competition with the goal of promoting China traditional cuisine and activating the campus cultural atmosphere.

second, the activity time:

x month x 2122.