The plan book for the cooking competition for college students

The work has come to an end inadvertently. Our work will be more difficult and have higher work goals. It is time to seriously think about how to write the plan book. When I picked up the pen, I found that I didn't know what to write. The following is the plan book for the college students' cooking competition. Welcome to read it. I hope you will like it.

plan book for college students' cooking contest 1

In order to carry forward the campus food culture, narrow the distance between teachers and students and the canteen, promote the construction of civilized canteen, improve the quality of catering service, show the cooking skills of students in our college, cultivate their practical ability and teamwork ability, and stimulate their sense of innovation and economy.

1. Activity unit

Organizer: * * Youth League hunan city university Committee

Organizer: hunan city university Youth League Student Union

Sponsor: hunan city university Wangshu Restaurant

: Youth League Committee of Urban Management College, Student Union Rights Protection Department

2, Activity time

Registration time: November 8-November 12, xx

Competition time: November 18 (Thursday), and the competition time is from 19: to 21: on that day

III. Venue

Preliminary competition: Area D on the first floor of Wangshu Restaurant

IV. Equipment and provision for the competition. (If the knives are not enough, you must bring your own)

Provide a cutting table, a special chopping board, a frying pan for each stove, and a piece of hand cloth for each stove. Players need to choose their own raw materials and cut them to the processing state. (notice must be given in advance if pressure cooker and other equipment are needed)

The fixed flavors include: edible oil, salt, monosodium glutamate, chicken essence, pepper, pepper material (oil), white sugar, aged vinegar, white vinegar, light soy sauce, cooking wine, whole dried pepper, raw flour, and steamed fish and soy sauce. (If the dishes need special flavor, please bring your own)

Containers: standard dishes are provided. (prior notice is required if fish dishes are needed)

V. Activity schedule

Preparatory work

1. Hold a departmental meeting and make a detailed registration form after all members of the department agree.

2. discuss with the instructor of the preliminary event, and contact the propaganda department and the entertainment department in time to handle the publicity issues (poster publicity, reporter interview and photography) and the program arrangement on the day of the competition. At the same time, all the members of the department went to all classes in our hospital to publicize and guide them to fill in the registration form correctly.

3. Report to the Presidium for consultation and ask for matters needing attention, and hold a ministerial meeting of the main assisting departments.

4. The person in charge of the venue, time and canteen of the preliminary competition will discuss with the school's rights protection department.

5. screen the application form to determine the grouping of players.

6. Send invitations to relevant judges, and inform the host and the person in charge of the program group to make preparations.

7. The preliminary work is over. Report the completion and make a summary.

Mid-term implementation

1. Venue layout: The relevant staff should make preparations for the layout of the stadium 4 minutes in advance (borrow stoves, audio equipment, tables and other appliances), and check the equipment, facilities, raw materials and flavors used in the competition to ensure the normal operation of the competition. Timely notify the contestants to sign in 2 minutes in advance, prepare raw materials, check whether the required flavors and tools are complete, clean their hands, tidy up their clothes, make other preparations before the competition, notify the judges and the host to arrive at the competition site 1 minutes in advance, introduce the competition rules to the judges and check the information of the contestants and the introduction of the dishes.

2. Competition process: The competition officially starts at 7: , and the time will start after the competition starts, and each dish is limited to 2 minutes. After the dishes are made, the hostesses will give them to the judges for tasting and distributing the scoring table. 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 announced the winning list the next day. Arrange personnel to deal with emergencies during the competition.

3. Short programs and live interactive sessions will be arranged in the middle free time, and the audience who answers the questions correctly will get a beautiful small gift or a food sample card.

4. End of the competition: Arrange personnel to clean up the venue and judge the top three winners. The people present took a group photo.

closing work in the later stage

1. Before November 24th, report the two groups of winners in our college to the school's rights protection department (note: the basic information of their works and players should be clearly written and handed in)

2. Closing the event, doing a good job in the later publicity and holding a departmental meeting.

VI. Scoring and awarding

u scoring principle: fair, just, open and strictly in accordance with scoring rules;

u awarding: Remove one of the highest score and the lowest score, and decide the champion, runner-up and runner-up from the highest comprehensive score to the bottom.

(1) Champion: Bonus+Certificate of Honor

(2) Runner-up: Bonus+Certificate of Honor

(3) Runner-up: Bonus+Certificate of Honor

VII. Precautions

nPrecautions for registration:

1. Please indicate the name of the work, required raw materials, ingredients and dishes when registering. The rights protection department will review and screen all application forms, and all those that do not meet the requirements or are too simple to fill in will be removed.

2. All competition equipment will be provided by the canteen (note: players are required to prepare their own special equipment).

nPrecautions for dishes:

The raw materials of dishes should not be too expensive. It is best to choose common raw materials, collocation principle, and avoid waste of raw materials and ingredients.

n matters needing attention in the formulation of publicity poster and after-work publicity:

1. The publicity poster specifically introduces the time, place and reward of the preliminary contest of the cooking competition in our college, and one copy is given for each of the three dormitory buildings in 1/5/7.

2. All members of this department organize off-duty publicity, mainly aiming at freshmen's classes, make clear the specific arrangements of the school cooking competition, and encourage students to register enthusiastically.

Youth League Committee of Urban Management College, Rights Protection Department of Student Union

Proposal for College Students' Cooking Competition on November 7th, 2xx 2

Name of the event

taste of love Medical Chef is Coming Soon-the 6th "Louwei Cup" Cooking Competition

Background of the event

In order to enrich the students' after-school life, the Louwei actively plans various activities. The floor committee planned this cooking competition to arouse the enthusiasm of the students, improve their practical ability, show their cooking skills and let them experience the fun of the kitchen after heavy study.

Third, the purpose of the activity

1. Show the practical ability of medical students and show their cooking skills.

2. Strengthen the awareness and ability of teamwork among students.

3. Enrich students' after-school life and provide a platform to show themselves.

4. Build a communication bridge between students and school canteens, so that the two sides can understand each other, which is conducive to enhancing cooperation.

5. Pay more attention to nutrition and health by designing recipes and tasting dishes.

IV. Activity flow

1. Pre-publicity activities

(1) Make posters, banners, leaflets, etc., and publicize this activity to the students by setting up stalls, sweeping the building, mobile phone newspapers, Renren.com and online publicity of Yiban.

(2) For students in clinical medical colleges, there are two ways to cover them:

a. Contact the presidents of student unions in clinical medical colleges and publicize them downward with the help of student unions in clinical medical colleges. They can spread it down through posters, everyone, etc.

B. The Student Work Steering Committee of Shanghai Jiaotong University School of Medicine issues notices to clinical medical schools.

2. Registration of contestants

Registration target: all students of medical college will register in groups of 2-4

Registration time: 2xx, Wednesday, 18th (Thursday) -4th, and Thursday (Friday)

Registration place: registration will be accepted at the stall; Online registration (sent to email); Delivery to the mailbox of the park

Registration method: take the group as the unit, fill in the registration form (Attached Table 1) and recycle it by using the suggestion box of the park; Everyone's homepage and public email address of the Building Committee accept electronic registration.

3. Screening and competition arrangement

The floor committee and the catering center weigh the ingredients and cooking tools filled in the form, and contact and coordinate with the contestants in time.

The competition is a direct final, and it is planned to start on the evening of April 11th (Friday).

Players from 12 groups in two games will choose the first, second and third prizes according to the total score.

4. Articles preparation

1) Food, spices, induction cookers and other items needed for cooking will be provided by the catering center.

2) The floor committee is responsible for purchasing sundries needed in actual competitions, including balloons, plastic ropes, prizes, etc., and also preparing scoring forms, microphones, medicines, etc.

5. Actual drill

Time: April, November-late April

Final

Location: the first floor of the canteen

Competition process:

1) The host announced the start of the activity, the leaders made speeches, each team drew lots, and the host announced the rules of the competition.

2) cooking: the first batch of four groups of contestants will show their cooking skills for 3 minutes. During the cooking process, the host and each team member introduce their team names, team members and cooked dishes together, and the judges observe the operation proficiency and standardization of each team member. At the same time, interactive programs were made with the audience during the cooking process to achieve the effect of active atmosphere. At the same time, the host asked the audience at the scene to select five public judges.

3) Taste and score: After the dishes are made, the expert judges will taste and score them (see Table 2 for the score table), and the dishes can be evaluated. At the same time, the public judges also give their own scores, and the staff will publicize the scores. After the trial, the judges can allow the audience to try it.

1) Repeat the process of the second batch of competitions; 2) 3)

2) Competition results: The finals are ranked according to the total score, with two first prize groups, four second prize groups and six third prize groups.

6. Post-summary

The floor committee and the catering center discuss and summarize the competition, and the floor committee will sort out and publicize the information of the competition. You can also interview and report the winning team after the game.

V. Feasibility analysis

Possible problems

Solutions

The ingredients can't satisfy the contestants

1. Try to choose dishes that are easy to operate when screening.

2. When it is determined that the materials of the dishes to be cooked cannot meet the requirements, inform the contestants to replace them with other materials or ask the contestants to bring their own.

safety problems such as burns

1. The catering center provides an induction cooker, which is much safer than an open-flame stove

2. Once burns and cuts occur, they should be treated with standby drugs such as cooling oil, iodine and band-aid. In severe cases, they should be accompanied by staff to the school hospital

The audience is crowded and the scene is chaotic

1. Before the competition, the operation will be carried out with plastic ropes with balloons.

2. During the competition, the staff of the floor committee will maintain order.

The contestants can't finish cooking within the specified time

Deduct points appropriately for the plan of college students' cooking contest 3

1. Preface to the activity

In order to enrich the students' after-school life, enliven the campus cultural atmosphere and improve the comprehensive quality of college students, this contest is specially held in order to let the students have a deeper understanding of the operation mode of the college canteen, experience the hard work of the canteen staff and fully understand the rationality of the canteen price.

Second, the object of the activity

Students of Anhui Electronic Information Vocational and Technical College

Third, the time and place of the activity

Registration time: October 28th-November 7th, 2xx

Competition time: November 16th-17th, 2xx

Venue: Electronic College canteen

Details of the activity

The registration of this contest is open to all students in the college. Each department can organize a team, and each team consists of three people. Each team fills in the registration form issued by the Food Management Committee (hereinafter referred to as "the Committee") or the student union of the department, and submits it to the contest submission office (at the entrance of the canteen or the manager on duty) within the specified time. All departments collect the registration form and submit it to the Committee. Those who fail to submit it within the time limit will be regarded as automatic waiver. Each team collects the registration fee of 5 yuan, and each team can organize friends and relatives to cheer for the team and participate in the auction.

V. Organization of the contest

1. Organizer

Sponsor: Logistics Group of Anhui Electronic Information Vocational and Technical College

Organizer: College Food Management Committee

Co-organizer: College Student Union, College Association, Department of Economic Management, Department of Mechanical and Electrical Engineering, School of Software, Department of Computer Science, Student Union of Electronic Information Department and Youth Federation.

2. judging Committee

(1) judging group: * * * 9 people (including catering leaders of surrounding universities, leaders of student organizations, canteen administrators, representatives of the chef in the canteen and representatives of various student groups)

(2) public review group with 11 people (including student representatives)

(3) several guests (leaders of various departments, The stadium agrees to provide reserved venues for the participating teams, and the participating teams will report the time required for prefabrication in advance according to the number of competitions. Under the organization of the supervisors, the parts of the self-selected varieties that need to be prefabricated in advance will be prefabricated and sealed by the supervisors. It is strictly forbidden to carry the finished food samples.

2. raw materials provided by the stadium

before the competition, each team prepares their own required raw materials, and the canteen provides raw materials and kitchen utensils for the dishes. Each team can choose raw materials with a price not exceeding that of 2 yuan.

VII. Pre-competition planning

1. The director committee will hold a ministerial meeting of the partnership management committee to discuss specific issues and arrange related work

2. The director committee will lead the members of the partnership management committee to contact the student unions and student groups of all departments, and use the evening self-study time to inform the freshmen of the competition news and release the registration form.

3. The propaganda department will do a good job in all-round and three-dimensional publicity by posting posters, distributing leaflets and broadcasting notices.

4. The online editorial department is responsible for the publicity of school forums, websites and LEDs and the shooting of competition photos

5. The director committee invites judges and teachers, and the marketing department invites sponsors and public judges.

6. the life service department arranges the competition venue, and the marketing department purchases the competition equipment.