Part I: Summary of Cooking Competition

In order to show our talents and enrich our university life, our Foreign Languages Department hereby held a personal cooking competition with the theme of "promoting traditional China cuisine and invigorating campus cultural atmosphere". During this activity, the students actively participated, and the seniors strongly supported it. The activity was finally a complete success. Here, on behalf of our life department, I would like to express my deep gratitude to all the students!

This activity has achieved a lot, but there are also many shortcomings. In order to make the future activities better, I would like to make the following simple summary:

1. The success:

1. The activities were fully publicized. Many students in Grade 1 and Grade 11 actively participated in this activity, and the large number of participants made the variety of dishes more

2. The contestants prepared enough raw materials for the activities, so that everyone could find what they needed within the specified time.

3. The organization was relatively orderly, and the students actively cooperated and made many delicious dishes, which showed everyone's talents well.

4. The staff are arranged in an orderly way, and everyone will fully implement their work. 5. Finally, the end of the activity was done well, and some members of the student union's life department carried out the final washing work to let them fully experience the fun of their own hands-on participation.

2. Shortcomings

1. The grouping arrangement of activities is not very reasonable, which makes the students not fully understand each other.

2. The scoring standard of the competition is not explained in detail, which makes students ignore some important scoring points when cooking.

However, some outstanding players were judged as follows:

First place: Sheng Tingting and Mu Fangling, Class 3, Grade 1-Fried Sauce Roll

Second place: Guo Ting and Liu Yuqin, Class 1, Grade 11-Dry-Roasted Yellow Croaker

Third place: Cai Yanyan,

Yin Chengqian, Hu Guangyu, Qin Chen,

Liu Xiangwang, Zeng Hui,

Although there are many shortcomings in this activity, we have learned a lot from it. At the same time, we also believe that with these experiences, we will be able to organize the activities better in the future!

Students' Life Department of the General Branch of the Foreign Languages Department League

Chapter II: Summary of Cooking Teaching

As a cooking teacher, I have always adhered to the school education policy, attached importance to students' practical ability, actively carried out teaching work, carefully prepared lessons, attended classes, listened to lectures and evaluated classes, gained a wide range of knowledge, formed a relatively complete knowledge structure, and strictly demanded students.

1. Political thoughts:

Seriously study new educational theories and update educational ideas in time. We must have advanced educational concepts in order to adapt to the development of education. So I not only pay attention to the study of political theory, but also draw nutrition from books, and study hard to understand how to be a good teacher under the new situation.

2. Education and teaching:

1. Preparation before class: prepare for class.

2. Understand what difficulties students may have in learning new knowledge and take corresponding preventive measures.

3. Consider the teaching method and solve how to teach the mastered teaching materials to students, including how to organize the teaching materials and how to arrange the activities in each class.

4. the situation in class. Organize classroom teaching, pay attention to all students, pay attention to information feedback, mobilize students' intentional attention, stimulate students' emotions, make them have a happy mood, and create a good classroom atmosphere. The classroom language is concise and clear, and the classroom is combined with practice.

5. To improve the quality of teaching, we should start with praise. All people are eager to be understood and respected by others. Therefore, when talking with students, we should express our deep understanding and respect for their situation and ideas, and look at our own shortcomings before criticizing students.

6. Love students, treat every student equally, and let them feel the care of teachers. Good teacher-student relationship promotes students' learning.

Third, the problems

Although the teaching work of this semester has been basically implemented according to the plan, there are still many unsatisfactory places:

1. Insufficient teaching experience, the ability to control the classroom, the proper use of teaching methods, and the rational use of modern educational technology need to be improved.

2. The problems can't be summarized in time and lessons can be learned, which leads to low efficiency and no obvious effect.

In short, since this half semester, the teaching work has been basically carried out according to the overall thinking of the school, and some achievements have been made. In the second half semester, I will learn from the experience and teaching in the first half semester to make the teaching work achieve satisfactory results.

Chapter III: Summary Report of the Cooking Competition

The release of May came to us with warm sunshine. In order to cultivate students' interest in eating, make healthy eating and special eating deeply rooted in people's hearts, eat nutrition, eat health, eat life and eat wonderful things, and show college students' talents and enrich our college life, our department specially held this cooking competition with the theme of "Youth makes life, cooking shows elegance". The purpose of this activity is to cultivate the practical ability of college students and promote the concept of "love labor, cherish food and love my campus" to the teachers and students of the whole hospital. This cooking competition provided a platform for students to show their cooking talents. The "Youth Makes Life, Cooking Show Style" cooking competition has ended. This activity is mainly divided into two stages: pre-competition preparation and official competition. The following is a summary of the work carried out by our department.

1. Activity theme: Eat nutrition, eat health, eat life and eat wonderful things.

II. Activity time: May 22nd at 13:2

Venue: the third floor of No.2 canteen

III. Activity target: all the students at school

IV. Activity content:

The competition officially starts at 1: 2, and the time will start after the competition starts, and each dish is limited to 2 minutes. After the dishes are made, the contestants will take them to the judges and give them a tasting list. After tasting, the judges will put them in the public tasting area. The contestants should give a brief introduction to the dishes at the scene and answer the judges' questions. The judges made a comprehensive score, and recorded its taste, characteristics, nutritional value, basis for adding points and deducting points in writing, and arranged personnel to deal with emergencies during the competition, and finally took a group photo as a souvenir.

V. Summary of activities:

Success:

1. There are many contestants in this cooking competition, and the variety of dishes in this competition is also very rich.

2. The ability of unity and cooperation between the Council of our Association has been further improved.

3. Secondly, this competition made the students know that every meal is hard-won, enhanced their awareness of innovation and economy, and improved their practical ability. At the same time, it also fully demonstrated the excellent achievements of quality education in our college and the youthful demeanor of contemporary college students. Disadvantages:

1. Order problem at the scene. There were a lot of spectators at the scene, and they were all crowded, which led to a bit of chaos at the scene. We must keep order at the scene. Try to arrange the audience together, so as to maintain the order of the scene. Don't let the audience walk around at will during the activity. Therefore, in the future, we must arrange the personnel in various regions.

2. The time of the competition. At the end of the activity, the audience gradually decreased. We should try our best to avoid time conflicts and arrange the activity time reasonably.

3. Personnel arrangement. I hope that the officials who have been arranged can arrive at the designated place to assist in the activities on time, and must arrive on time to complete their work without justifiable reasons. The director should not take the lead in grabbing the dishes cooked by the contestants, so as not to disturb the order at the scene. Also, after the activity, the staff should consciously help move things and deal with the garbage and waste at the scene.

As the saying goes, nothing can be smooth sailing, nor can it be perfect. You are not afraid of problems, but you should know how to deal with them after you find them. In this activity, we also clearly realized the importance of strengthening exchanges and cooperation among various departments. We should strengthen exchanges and cooperation in future work and strive to do better in future work! At the same time, I also believe that in the future, our department can do better and better!