In order to ensure that work or things are carried out smoothly, it is often necessary to formulate a thorough plan in advance. The plan is a written plan that explains the time, place, purpose, expected effect, budget and method of action.
What issues need to be paid attention to when formulating a plan?
The following is a cooking friendly competition activity plan that I have collected and compiled. It is for reference only. Everyone is welcome to read it.
Culinary Arts Friendly Competition Activity Plan 1 1. Activity theme: Looking for delicious food on the tip of the tongue - Campus Culinary Arts Competition 2. Activity Purpose: By planning and organizing this culinary arts competition, we hope to exercise students' practical and hands-on abilities, and cultivate students' understanding of cooking skills.
Cooking skills and interest in life enrich students’ college life; at the same time, they strengthen students’ understanding of cooking skills and provide a stage for students in the college who love cooking and have culinary expertise to show themselves; and enhance the cultural awareness of different regions through hometown dishes.
Understand each other among classmates and know the eating habits of various places for better communication; show the style of the students of the Law Department of Shonan College, promote the passion and tension of teachers and students of the Law Department, and make friends through food; and hope that through this event, students can exercise their
Team skills, in addition, some cooking knowledge is interspersed in the cooking competition, so that students can eat delicious and nutritious food and learn cooking skills at the same time.
3. The time and location of the event are expected to be March 23 or 24 (depending on the registration situation. If there are more registrations, it will be held over two days). The location is to be determined (classroom or second cafeteria). 4. Participation content and requirements: 3 or less people
As a group, each group of students divides their work. Each group must have a commentator who is responsible for answering and explaining the design theme during the competition.
Players must bring their own materials and corresponding cooking utensils.
5. Task Arrangement 1. The Propaganda Department is responsible for the drawing and posting of posters.
2. The dormitory management and living department will draw up the registration form, the list of judges, and the judges’ scoring standard table.
3. The Organization Department and the monitors of each class are responsible for organizing early registration.
4. The Ministry of Labor and Health and the Civilization Supervision Department assist the dormitory management and living department in improving post-game hygiene.
6. Activity Process 1. Arrange the players to take 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.
7. Interactive session 1. Students can visit the cooking process in an orderly manner.
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 taste a dish.
8. Notes 1. Each group of players must complete the task within 20-25 minutes.
2. Players must prepare their own ingredients and serving bowls.
3. Pay attention to electrical safety and food safety during the competition to avoid unnecessary accidents.
4. Clean up in time after the competition to keep the venue clean.
9. Scoring criteria 1. Professional assessment: 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 and delicious in 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. Finally, the total score will be given based on the results voted by the judges and randomly selected students. 10. Award setting: 1 group will be awarded the first prize, and certificates and corresponding credits will be awarded.
2 second prize groups will be awarded certificates and corresponding credits.