Planning of Cooking Competition 1

Facing a harmonious and stable life, community residents hope to show their talents in various fields. In order to let the students studying abroad show their elegant demeanour better in their life, the community decided to undertake this activity, so that the versatility of studying abroad can form a beautiful scenic line among the community residents.

Name of the event

Show Time Chef Competition

II. Purpose of the event

Promoting food culture and showing the elegance of community residents

III. Background of the event

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 among community residents, the second "Chef" was organized by the community.

IV. Purpose of the activity

(1) Through this activity, we will publicize 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.

V. Time and place of the event

Registration time of the event: October 24-November 1, 2

Preparation time of the event: November 3, 2

Competition time of the event: 18: on November 3, 2

Venue of the event: Community Square

VI. Object-oriented. Activity flow:

(1) Registration

The residents participating in this competition will form their own teams within the community, regardless of sex. Each team has 2 people, and teams with less than 1 people can freely form teams. During the period from October 24th to November 1st, please send teams to the community to register for studying abroad, including players, dishes, raw materials and ingredients. See the registration form.

(2) The referee

will invite the leaders of various departments in the community and the judges in public review

(3) Material preparation

Please ask each team to prepare the required materials themselves, and the Department will reimburse each team for the expenses of 7 yuan (7 yuan expenses include two courses, including at least one 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, etc. If you need anything else, please contact us in time.

(4) final event

1. The relevant staff arrived at the competition site one hour in advance, and inspected the equipment, facilities and raw materials used for the competition to ensure the normal operation of the competition;

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

3. The contestants arrive at the competition site 2 minutes in advance, clean 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 2 minutes;

5. After the dishes are made, the contestants should give a brief introduction to the dishes on the spot;

6. The jury will make a comprehensive score, publicize it on the spot, and record its taste, characteristics, nutritional value, deduction basis and so on in writing;

VIII. Scoring rules:

The overall beauty of the competition is 1%: 3 points for the taste of the work: 6 points for time control: 1 points

IX. Awards ceremony

According to the final results, one first prize, two second prizes, three third prizes and several other awards will be awarded. Please inform 15 yuan of the first prize by email separately according to the registration situation:

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the winners will be awarded by the awarding guests. Planning of cooking contest 2

1. Theme of the event: promoting Chinese food culture and advocating healthy eating fashion

2. Background of the event: May is the season of keeping healthy and strengthening the spleen. Under the wave of "striving for Excellence", the exemplary leading role of cadres is not only verbal, but also practical. Through this cooking competition of "Master and Apprentice", the healthy eating trend of the whole school will be promoted through cooking competition. The Chinese nation's food culture will cross the Yangtze River and the Yellow River, and the north and the south will gather at a table to enjoy a wonderful feast of food.

third, the purpose of the activity: to strengthen the direct contact between the canteen and the students, improve the practical operation ability of the students, and also provide a platform for the students to exercise and show themselves. Through cooking competition, students from different regions can exchange and learn from each other on this platform, and finally compose a hymn of food feast.

IV. Activity time: May 14th-May 29th,

V. Organizer: Guangxi University Catering Management Service Center and Guangxi University Student Committee

VI. Organizer: Guangxi University Student Catering Management Committee

VII. Activity content:

1. Walk into the canteen

2. Master and Apprentice

3. Preparation for the Cooking Competition

Publicity: 1. Set up exhibition boards in front of Bihuyuan, Dongyuan, Cuiyuan, Xiyuan and Nanyuan restaurants

2. Set up activity topics on the website of the empty valley and the school association

3. Use "Campus Diet Newspaper" to publicize

4. Set up publicity spots in front of 6b Little Square and Dongyi Dining Hall, and distribute leaflets

5. Apply for using electronic screen of Chongzuo Bridge to publicize

Registration method: The cooking contest is a series of activities, and the contestants participate in the above sub-activities at the same time.

1. Students in school register with the College Life Department of our college, and each college is limited to two contestants (one department member and one freshman) to form a college team. (Note: the list should be distributed in the following way: theme: the third food culture festival, the list of colleges and participants (name, contact information, grade and whether they are members of the department), and it should be sent to the email address of the management committee before 1: pm on May 14th)

2. All college teams are divided into 8 groups, 2-3 teams, randomly divided into 8 groups, and each group of student teams is assigned to 8 groups.

3. 1-2 canteen chefs are selected from each canteen to cooperate with the corresponding student teams. By entering the canteen, they are familiar with the operation of the canteen. In the "Master and Apprentice" session, the canteen chefs teach cooking skills to the cooperative student teams, and finally eight teams compete in the cooking competition. Planning of Cooking Competition 3

1. Theme of the event: Cooking Competition for College Students

2. Purpose of the event:

This competition is a rich competition with entertainment, knowledge and skills, focusing on 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 the event:

Time: August 7th (11: a.m.)

Location: College Students' Single Apartment Building

IV. Organizer: Youth League Committee

V. Contents of the competition:

1. The dishes in this competition are one meat and one vegetable, or a combination of two vegetables, and the contents are also acceptable.

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

(Washing vegetables and cutting vegetables, and preparing materials are not included in the operation time)

3. The equipment and tableware for the competition are prepared by the participants themselves, and the materials are also prepared by themselves.

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

VI. Competition steps:

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

Group A: Luo Lianhe, Lei Jie and Xie Mianguan

Group B: Wu Dexiao, Ye Shanshan and Liu Zhihong

Group C: Lian Meimei, Chen Shaojian and Shi Yujie are red

. And slogan

2. The materials and corresponding ingredients shall be prepared by the competition members the day before the competition (the competition members shall arrange the main venue and prepare other electrical equipment such as induction cookers before 11 o'clock)

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

4. On the day of the competition, the members of the four groups were divided into two groups and decided by drawing lots. The location is temporarily at 25#61 and 62. The competition is timed by the judges: the dishes are cooked within 2 minutes, and after 2 minutes, if the cooking has not been completed, one point will be deducted for every 1 seconds extension. 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 25#61.

VII. Scoring criteria:

The score of dishes is 1 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 overtime points will be deducted, and 1 point will be deducted every 1 seconds.

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

2. Form: It requires a certain form of beauty, clean utensils and pleasing collocation.

3. Taste: Five flavors are required to be harmonious, which has certain characteristics according to the seasonal characteristics and the concept of health preservation. Please focus on the theme of summer health preservation (dishes with local characteristics, we will invite the participating teams to introduce them)

4. Name: The words required to be named must be commensurate with the color, shape and taste of the dishes, and the content is healthy, elegant and vulgar.

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

VIII. Members of the judging panel:

Lu Yanchuan, the head 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;

one for personal best humor, one for best image and one for best cooking. Planning of Cooking Competition 4

1. Theme of the event: Looking for delicious food on the tip of the tongue-Campus Cooking Competition

2. Purpose of the event:

By planning and holding this cooking competition, I hope to exercise the practical ability and hands-on 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 expertise in cooking; Strengthen the understanding between residents in different communities through hometown cooking, and know the eating habits of 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 that 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 cooking while eating delicious and nutritious food.

III. Time and place of the event

It is expected to be held on March 23rd or 24th (depending on the registration situation, the number of applicants will be divided into two days), and the place is to be determined

IV. Contents and requirements of the competition

Each group of community residents has their own division of labor, and each group must have a commentator to answer and explain the design topics of the competition. Players bring their own materials and corresponding cookers.

V. Task arrangement

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

2. the Ministry draws the registration form, the list of judges and the standard table for judging judges;

3. Organize the section and be responsible for organizing the preliminary registration;

4. the community neighborhood Committee and the civilization supervision department assist the subdistrict office to do a good job in post-games health.

VI. Activity process

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

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

3. Each group chooses a representative as a commentator, who is mainly responsible for introducing the characteristics of this group's dishes, soliciting votes from the judges, and then the judges will give a score.

VII. Interactive session

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

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

VIII. Precautions

1. Each group of players must complete the task within 2-25 minutes;

2. Players must prepare their own materials and bowls for holding vegetables;

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

3. After the competition, clean up in time and keep the venue clean.

IX. Scoring standard

1. Professional evaluation: professional appearance, neat dress, standardized operation of instruments, novel design and creativity. (1 points)

2. Time: when cooking, operate safely. (1 points)

3. Material: fresh and delicious in color. (1 points)

4. Technology: Skilled knife cutter and neat vegetable cutter. (1 points)

5. Color and fragrance: it has certain aesthetic value and tastes delicious. (2 points)

6. Nutritional value: beneficial to health and reasonable collocation. (1 points)

7. Hygiene: personal hygiene, food hygiene, and venue hygiene after the games. (1 points)

8. Name of the dish: related to the main course material but unique and creative. (1 points)

9. Introduction of dishes: articulate and articulate. (1 points)

out of 1 points, and finally the total score is given by the judges and the randomly selected residents' voting results.

X. Award setting

One group of first prizes will be awarded with certificates;

second prize 2 groups, issuing certificates;

third prize, 3 groups, awarded certificates.

because it's only an estimate, the award has to be transferred. It is expected that one group will be selected to participate in the district finals.

XI. Budget

Printing materials: 5 yuan

Disposable tableware: 1 yuan

Other expenses: 35 yuan

5 yuan in total.

The above is the planning of the cooking competition in 28. I hope that all departments of Qi Xin will work together to hold this event well. 5

Activity Planning of Cooking Contest Purpose: To promote students' concern about healthy and green diet, improve their practical ability and enrich the university.