Activity background: On the one hand, in order to respond to the teacher in charge's request that the college-level community should hold at least several activities every year, on the other hand, it is also to enrich the campus life of the students, expand the influence of the campus reporter station of My University, let more students know about us, support us, and join us, so that they can exercise their abilities while working together to expand our community team in Qi Xin.

Purpose: To train our students' ability of organization and coordination, enrich their spare-time life, improve the quality of food in restaurants, and strengthen exchanges and learning among restaurants.

Significance of the activity: In order to let students experience life and know life, so as to make students aware of the hard work of canteen masters and strengthen ideological education for students.

Activity goal: Let the students understand the occasional food in the canteen, thank the canteen masters for their hard work, and ease the contradiction between the students and the canteen.

Activity time: 20 1 1 April 23rd at 2: 00pm.

Venue: between one meal and two meals

Activity object: students from the whole hospital

Resource requirements: seven restaurants prepare potatoes, green peppers, lotus roots, onions, ginger and garlic, lean meat, fruits and so on.

Activity development: (-) Activity preparation stage

Propaganda and Policy Department is responsible for the drawing and posting of posters, drawing the application form, the list of judges, the miss etiquette application form, and the judging standard form (responsible person-minister).

The external relations department is responsible for sponsoring (responsible person-minister)

The organization department is responsible for organizing the preliminary registration (responsible person-minister)

The photography department is responsible for the whole process of tracking and taking photos (responsible person-minister)

(II) Stage of holding activities

Preliminary contest:

1, cooking quiz and fruit platter (each restaurant chooses its own fruit, and can auction it to classmates after it is finished, and the proceeds from the auction belong to each restaurant).

2. See Annex 1 for test questions.

Finals: (The number of participants is 7 chefs, 2/kloc-0 contestants, 14 supervisors, 42 people for each game).

Form: Take departments as units, one department corresponds to one restaurant, and seven teams are formed. Each team consists of a chef, three contestants from the same department and two supervisors from different departments. The chef is mainly responsible for the command, and all the operations are completed by the players themselves.

1, before the activity, the chef can communicate with his team members to strengthen the tacit understanding of cooperation, and then make a table of dishes with three vegetarian dishes and three meat dishes (two vegetarian dishes and two meat dishes are the same dishes, and one vegetarian meal and one meat dish are the special meals of their own choice).

2. The time limit for making dishes on site is two hours.

3. The hostess will serve the dishes to the judges for evaluation.

4. Each group chooses a representative to be a commentator, who is mainly responsible for introducing the characteristics of this group's dishes, giving them a vote, and then the judges will give them a score.

Interactive session:

1, students can visit the cooking process in an orderly manner, and ask questions to the chefs of various restaurants and put forward constructive suggestions on the actual situation of each restaurant, with a view to mutual benefit.

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

3. After the activity, each team can choose to auction their own dishes, and the amount obtained will be owned by the team members.

(III) Follow-up stage of activities

Publicize the results of the competition and award prizes.

Activity budget:

Precautions:

1, promote to enter the class, and advocate to publicize in the class.

2. Whether to go through the preliminary round depends on the number of applicants.

3. Prepare six forms: entry form for contestants, student supervision form, entry form for hostesses, scoring standard form, list of contest judges and question-and-answer form for cooking knowledge.

4. Maintain good order.

Planning Organizer: My University Campus Journalist Station

Co-organizer: Federation of Academy and Society

Sponsor: <; Lotus Hill Courseware >

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1, final scoring rules

(1) Personal hygiene, mental outlook

(2) Skilled knife cutter and neat vegetable cutting.

(3) Can you cook with moderate ingredients?

(4) When cooking, the collocation is reasonable

(5) color appearance, food hygiene

(6) The taste is moderate, and the salty taste is appropriate.

(7) introduction of dishes, articulate.

(8) Students' voting results

Pianji

I. Name of the activity:

The xx College Campus Culture and Art Festival-Cooking Competition

Second, the theme of the event:

Enrich students' campus cultural life, show their cooking skills, improve their practical ability, enhance their social adaptability and awareness, and cultivate their comprehensive quality.

Third, the purpose of the activity:

Cultivate students' performance ability and social adaptability, show the mental outlook of contemporary college students, enrich students' campus life, improve students' sense of teamwork, carry forward China's food culture, and understand the dynamics of market economy.

IV. Time and place of activities:

Activity time: during the campus culture and art festival (evening of May 15 19).

Venue: canteen lobby on the third floor

V. Contents of the competition:

1, overall production process, knife work and introduction.

2, raw material procurement and initial processing.

3. Cost accounting ability in ordinary activities.

4. In the cooking process, give full play to the color, fragrance, taste, innovation and edible value of local dishes.

5. Team cooperation ability of each participating team.

VI. Registration conditions, methods and procedures:

1, all students in our college can sign up.

2. This competition is based on departments, and each department will select a team from the teams that have signed up for the competition.

3. The participating students form their own teams within the department, with instructors 1 person and 5 participants, male or female.

4. After the activity is confirmed, the logistics group will send a document to each department to specifically inform all matters of this activity.

5. Before each department recommends a team leader, the relevant unit of the department will make a preliminary review of the submitted team. After the review, select a team and submit it to the relevant unit of the college, and make a detailed list of the materials, quantity and price, kitchen utensils, characteristics and meanings required for the team's self-selected dishes (note: please write down the specific contact information for the team leader).

7. Notes for Entry:

1, the materials used by the team members are purchased by themselves, and the specific purchase time is arranged on the day of the start of the competition.

2. Each team will be given 60 yuan food by the school first (other funds will be counted separately).

3. After the players are confirmed, they are not allowed to change, add or delete. Foreign aid is not allowed, otherwise it will be treated as zero.

4. The team captains should strengthen the organization, discipline and safety management of the team's contestants, and organize the contestants in strict accordance with the prescribed time, place and order to ensure a good competition order.

5. The contestants should report to the registration office on time, and those who fail to report within 15 minutes after the start of the competition will be regarded as automatically giving up their qualification.

6. Competition cookers and routine supplies are provided by the college.

7, pay attention to safety, take good care of public property (if there is any damage compensation).

8. Team leaders and players should respect the judges and obey their evaluation. The evaluation criteria shall be implemented according to the established scoring criteria. If there is any doubt about the judges, the team leader shall truthfully report to the discipline inspection team of the competition, and shall not question the judges on the spot. If there is any major dispute, it shall be submitted to the general judge of the competition for collective research and ruling.

9. In order to make the competition open, fair and just, the final score is the average score of the judges' points and the public judges' points (the public judges distributed the score sheet at the entrance of the canteen before the competition, and 54 people were selected on the spot).

10. If there is any change in the competition arrangement, the contest responsible office will inform you separately.

1 1 If you have any questions about this activity, please contact the General Affairs Office in time.

12, roll call admission, and those who are late for 15 minutes will be treated as automatic waiver.

13. You are not allowed to cheat, and you are not allowed to invite others to participate in the competition. Please bring your student ID card or meal card to the discipline inspection office for registration during the competition, otherwise you will be disqualified.

14, no shouting, no smoking, no spitting, no littering.

15, raw materials (articles) and semi-finished products of others are not allowed to be used.

16, the competition dishes are eight dishes (six required dishes, two optional dishes, and the food cost is not more than 60 yuan).

17, the raw materials and competition equipment used in the competition are provided by the competition, and players are not allowed to bring their own; Otherwise, it will be regarded as cheating and the result of the competition will be cancelled.

18. During the competition, all operations must be carried out on site, and no preparation is allowed in advance; If there are special circumstances, you need to apply to the organizing Committee in advance and get approval before proceeding; Irrelevant personnel shall not participate; Otherwise, it will be regarded as cheating and disqualified.

19. In order to maintain the order of the competition and ensure the smooth progress of the competition, a working area was set up at the competition site, and no one except the referees and staff were allowed to enter.

20. The competition time is one hour for each group, and the result of operation beyond the time is invalid.

2 1, clean up the site after the game.

22, appliance storage, custody to solve, really difficult by the stadium to help solve. Bring your own tableware must be registered at the check-in office.

Eight, pre-event layout:

1, the logistics group met to discuss the detailed rules of the activity and began to plan by hand.

2. The plan is submitted to the Youth League Committee.

3. After the activity is approved, the Youth League Committee will send a document to each department.

4, each department reported the team list and the required materials, equipment list, etc.

5. The Students' Union will send invitations to the judges and guests of this activity.

6. The Propaganda Department of the Students' Union of the College is responsible for the publicity work of this activity, and has produced early posters, on-site interviews and news reports of the activity.

7. The Living Department of the Students' Union is responsible for site layout, material purchase and some equipment rental.

IX. The following activity supplies are provided by Logistics Group:

1, cookers, kitchenware and tableware;

2. The list of spices required shall be provided by each team and purchased by the logistics group.

X. Site layout:

1, a week before the activity, the student union will issue a good poster and announce it in front of the canteen.

2. Hang the banners and curtains of this activity to the designated location and clean the site the afternoon before the activity.

3. Move the stereo to the designated location at 7: 00 am on the day of the event. Set about laying wires and working in the paddock.

4. Representatives of each department shall go to the competition site 45 minutes before the competition to be responsible for sorting out the food, and make preparations at their designated positions.

5. Put the tables and chairs in the designated positions and indicate the departments. The positions of the judges and guests shall be marked with names.

6, debugging audio equipment and cooking stoves.

7, each department began to clean food and go to the canteen to play a bucket of water for later use.

Xi. Pre-competition preparation:

1, primary processing: whole fish, whole chicken, etc. can be scaled, depilated, viscera cleaned, but the flower knife cannot be changed. Dry materials can be raised in advance.

2. Fine processing of hot dishes (that is, shaping with a moving knife, including whole chicken and whole duck boned) shall be carried out on the field, and processing shall not be carried out in advance. However, chicken, shrimp, meat, fish paste and egg skin, egg floss, vegetable floss, radish flower, watermelon cup, faucet and phoenix for beautifying dishes can be cut, seasoned, carved and heat-treated off-site. All kinds of velvet can be stirred outside and adjusted inside.

3. Labor and fire are wasted: if the production cannot be completed within the competition time, a written application must be submitted at the time of registration (indicating the department, the name of the contestant, the name of the dish, the reason and the scope of off-site processing), and it can be processed into mature semi-finished products in advance after approval by the organizing Committee.

XII. Competition Process:

1 After each department is in place, the team leader will register and sign in at the activity check-in office.

2. Please ask the leader to make an opening speech and announce the start of the competition.

3. The host introduced the guests, judges and teams from various departments.

4. The competition dishes will be made within 60 minutes.

5. In 60 minutes, introduce some working procedures, practices, names and characteristics of the selected dishes, as well as questions and answers.

6. After the customized dishes are finished, each department will put their own dishes in the designated position of the contest and insert labels, and the hostess will send them to the judges for tasting and scoring.

7. After the grading, the grading personnel shall be responsible for collecting the grading forms of all the judges and sending them for evaluation.

8. After the judges' scores for the selected dishes are checked correctly, the grading staff will remove one score and one lowest score, and calculate the average score 1. Then, after the scores of the public judges for the specified dishes are collected and checked correctly, the average score will be 2, and the final score will be average score 1+ average score 2.

9. Announce the results of the competition on the spot, and be awarded prizes by the leading guests present.

10, the jury selected a judge to comment on each winning team on behalf of the jury.

1 1, the leader made a closing speech, and the teams left in order.

XIII. Matters needing attention in activities:

1, ensure the safety of fire and electricity on site and take preventive measures.

2, to maintain the order of the scene, by the school student union is responsible for maintaining the order of the scene.

3. Ensure that the ingredients used in the contest are fresh, and the kitchen utensils are safe, hygienic, clean and tidy.

XIV. Persons in charge of activities:

Rules of expert judges:

1, scoring must be based on the design requirements of the players and the methods specified in the competition, so as to be fair, reasonable and accurate, without lifting points or pressing points.

2. When grading, don't use your own opinions to influence other judges.

3. The evaluation score and written comments should be clear and clear, and the altered place should be re-signed in time after being altered.

Staff code:

1, according to the division of labor, do their respective duties, stick to their posts, obey the scheduling and obey the command.

2. Work closely. Before and during the competition, it is not allowed to disclose the competition order of the players and the names, materials, practices, photos and numbers of the participating varieties.

3, conscientiously do a good job of supervision, strict inspection, timing, scoring accurate and fair, the operation of the players should be properly handled.

4. Obey discipline, don't be late, don't leave early, don't be absent without reason, refuse to entertain guests during the work, pay attention to maintaining the order of the on-site competition, and remind the players to pay attention to safety.

XV. Setting awards:

1, the first, second and third place in the competition sub-groups.

2. One popularity award, one characteristic innovation award and one flavor award.

3. Bonuses and prizes: first prize 200 yuan, second prize 150 yuan, third prize 100 yuan, other prizes 50 yuan, 6 certificates and 36 prizes.

Tizo

First, the theme of the activity: looking for delicious food on the tip of the tongue-campus cooking competition

Second, the purpose of the activity:

By planning and holding this cooking contest, I hope to train students' practical ability and practical ability, cultivate students' interest in cooking and life, and enrich their college life. At the same time, strengthen students' understanding of cooking, and provide a stage for students who like cooking and have specialties in cooking; Strengthen the understanding between students in different areas through hometown cooking, and know the eating habits of different places in order to communicate better; Show the demeanor of students in the law department of Xiangnan University, carry forward the passionate tension between teachers and students in the law department, and eat friends; I hope that this activity can exercise students' team ability. In addition, some cooking knowledge will be interspersed in the cooking competition, so that students can learn cooking while eating delicious and nutritious food.

III. Time and place of activities

It is expected to be held on March 23 or 24 (depending on the registration situation, the number of applicants will be divided into two days), and the location is to be determined (classroom or the second canteen).

IV. Contents and requirements of the competition

There are three or less students in a group, and each group has its own division of labor. Each group must have a commentator who is responsible for answering and explaining the design theme of the competition. Players bring their own materials and corresponding cookers.

V. Task arrangement

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

2. The lodging and living department draws the registration form, the judges' list and the judges' scoring standard table;

3. The organization department and the class monitor are responsible for organizing the preliminary registration;

4. The Labor and Health Department and the Civilization Supervision Department assist the Housing and Living Department to do a good job in post-game health.

VI. Activity Process

1. Arrange the players in place and maintain the order of the game. 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 to be a commentator, who is mainly responsible for introducing the characteristics of this group of dishes, canvassing the judges, and then the judges will give a score.

VII. Interactive links

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

2. Ask questions to the audience at the scene, randomly select the lucky audience, and reward those who answer correctly, allowing them to taste a dish.

Eight, matters needing attention

1. Each group of players must complete the task within 20-25 minutes;

2. Players must prepare their own materials and bowls;

3. Pay attention to electricity safety and food safety in the process of participating activities, so as not to cause unnecessary accidents;

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

Nine, the scoring standard

1. Professional evaluation: professional appearance, neat dress, standardized appliance operation, novel design and creativity. (10)

2. Time: When cooking, operate safely. (10)

3. Material: fresh and delicious. (10)

4. Technology: Skilled in knife cutting and neat in cutting vegetables. (10)

5. Color and fragrance: it has certain aesthetic value and delicious taste. (20 points)

6. Nutritional value: beneficial to health and reasonable collocation. (10)

7. Hygiene: personal hygiene, food hygiene, and venue hygiene after the games. (10)

8. Name of the dish: it is related to the main course material but unique and creative. (10)

9. Introduction of dishes: articulate and articulate. (10)

Full score 100, and finally the total score is given by the judges and the randomly selected students.

X. Award Setting

First prize 1 group, awarded certificates and corresponding credits;

Second prize 2 groups, awarded certificates and corresponding credits;

Third prize 3 groups, awarded certificates and corresponding credits.

Because it is only expected, the awards are still mobilized. It is expected that one group will be selected to participate in the final in the college.

XI. Budget