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

2. The purpose of the event:

Organize this cooking competition through planning , hoping to train students' practical and hands-on abilities, cultivate students' interest in cooking and life, and enrich students' college life; at the same time, strengthen students' understanding of cooking, and provide students with a love for cooking and expertise in cooking for the college Provide a stage for students to show themselves; strengthen the understanding between students from different regions through hometown dishes, and understand the eating habits of various places for better communication; show the style of the students of the Law Department of Shonan College, and promote the passion and tension of the teachers and students of the Law Department, Make friends through food; we hope that through this activity, students can exercise their team skills. In addition, some cooking knowledge will be interspersed in the cooking competition so that students can eat delicious and nutritious food while learning cooking skills.

3. Time and location of the event

It is expected to be held on March 23 or 24 (depending on the registration status, if there are more registrations, it will be held over two days), and the location is to be determined (classroom or third party) 2nd Canteen)

4. Participation Content and Requirements

A group of 3 or less students shall be divided into separate groups. Each group must have a commentator responsible for the design of the competition. Topic answers and explanations. Players must bring their own materials and corresponding cooking utensils.

5. Task Arrangement

1. The Propaganda Department is responsible for drawing and posting posters;

2. The Residential Life Department draws 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 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.

7. Interactive session

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

2. Ask questions to the audience on the spot, and randomly select lucky viewers. 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 given by the judges and randomly selected students’ votes.

10. Award Settings

1 1 group for the second prize will be awarded certificates and corresponding credits;

2 groups for the second prize will be awarded certificates and corresponding credits;

3 groups for the third prize will be awarded certificates and corresponding credits.

Since it is only an estimate, the awards are subject to change. It is expected that a group will be selected to participate in the house finals.

11. Budget

Printing materials fee: 5 yuan

Disposable tableware: 10 yuan

Other expenses: 35 Yuan

Total 50 Yuan.

The above is the planning of the cooking competition in the 2013 school year. I hope that all departments will work together to successfully organize this event.

Department of Residential Life, Department of Law

March 9, 20xx