Campus food culture festival activity plan book

Time flies, a period of work has ended, in order to meet the new work goals, is it necessary to write a good plan? So can I write a plan book? The following is a sample essay on the planning of campus food culture festival. Welcome to share.

Campus Food Culture Festival Activity Plan 1 1. Theme:

Food Rhyme, Harmony and Vitality —— Campus Food Culture Festival

Second, the activity content and significance:

This year's Food Culture Festival will carry forward the profound food culture, advocate the concept of green, healthy and safe food, and improve the food safety of college students by holding activities such as "South China Agricultural University Western Food Cooking Competition", "Advertising Short Film Collection with Unlimited and Dynamic Food Interest", "Food Safety Knowledge Forum" and "Guangdong College Students Western Food Cooking Competition". Enrich students' extracurricular activities, improve students' practical ability and show the elegance of contemporary college students; Combine campus culture with enterprise culture, strengthen the connection between enterprises and universities, and lay a solid foundation for students to go to society.

Third, the advantages of the activity:

1) South China Agricultural University is a century-old prestigious school with a long history and culture and distinctive school-running characteristics. In xx, it was awarded as "Excellent School with Undergraduate Education Level of the Ministry of Education". At present, the number of teachers and students in the school has reached more than 32,300. The school is located in Wushan area, with dense universities and students.

2) South China Agricultural University is a comprehensive key university, 18 College. Various organizations and societies in the school have close ties and cooperation with major universities and societies in Guangdong Province, and students have close exchanges and extensive participation in activities, which has great influence.

3) We have successfully organized and planned five campus food culture festivals, and the society has also given high praise to this activity. Many news media and newspapers and magazines reported in succession, which greatly expanded the influence of the activities. The 6th Food Culture Festival will make innovations and breakthroughs on the basis of the previous five practical experiences. I believe that by giving full play to the characteristics and advantages of the activities, promoting food culture and strengthening exchanges and learning among universities, our brand activities will be held in by going up one flight of stairs.

4) The 6th Food Culture Festival was highly valued by the Youth League Committee, college leaders and teachers. At that time, experts, professors and guests from functional departments in the food industry will be invited to give guidance, and with the attention of the media, the activities will be more colorful and influential.

Four. Activities:

(1) series of activities: March-April, xx.

Organizer: * * Youth League Committee of South China Agricultural University

South China Agricultural University Student Union

Food College of South China Agricultural University

Organizer: Youth League Committee and Student Union of Food College of South China Agricultural University.

(2) The contents of the series of activities are as follows:

1. South China Agricultural University Western Cooking Competition-Opening Ceremony of the 6th Campus Food Culture Festival

Activity time: 8: 30 am-11:00 on April 2, xx.

Venue: Qinxiangyuan, South China Agricultural University

Activity form: invite teams from various colleges to participate in the competition, enrich the content of campus cultural activities, and select outstanding players to represent the school in the Western Guangdong Cooking Competition. In addition, two special lectures on "Western food culture" and "wine appreciation and tasting" will be arranged before the cooking competition.

Activity features: let students of different majors understand and master cooking knowledge and skills, pay attention to food culture and exercise students' practical ability.

Activity arrangement:

A. Pre-event publicity (including arranging relevant lectures), formulating participation methods, and inviting teams from various colleges to participate.

B. Site arrangement and material preparation, and formulate the activity flow of the day.

C. Formulate competition scoring standards (mainly including appearance, style, taste, nutrition and hygiene), set up awards and invite judges.

D. The venue layout of the activity reflects the connotation of the activity.

E. Main activities of the day: Western cooking competition, in which each team completes the competition items as required within the specified time; The judges evaluate the works; Set up a free beverage and food area to provide special snacks for teachers and students.

F. reward: reward the team with outstanding performance.

2. "Unlimited taste, dynamic and dazzling change" advertising short film collection activity

Activity time: March12 ~ April 10, xx.

Venue: Campus of South China Agricultural University

Activity form: By using various methods and computer technology to make different styles of video advertising short films, create a good activity atmosphere, and divide the participants into individual groups and team groups.

Activity features: combining digital equipment, shooting skills and computer technology to create works, reflecting the theme of food festival and showing students' independent innovation ability.

Activity arrangement:

A. put forward the requirements of the work and publish it to the participants.

B. Publicity of activities: divided into print, internet, school newspaper, school radio station and publicity in public places (starting from March 12).

C. Call for papers (March 20th to April 5th, xx): Participants shall deliver their works on time according to the requirements of the entries.

D. Put forward the selection methods and standards, set up awards, and invite the judges to conduct appraisal (April 6 ~ April 10, xx).

E. Awards: Awards will be presented at the closing ceremony of the 6th Campus Food Culture Festival.

3. Forum on "Paying Attention to Society and Food Safety"

Activity time: April 15, 9: 00 am-11:00 am.

Venue: Conference Lecture Hall of the Library

Activity form: The host introduces key topics such as food safety, and invites food professional teachers (such as Professor Chen Yongquan) to explain the development status and prospect analysis of the food industry; Invite experts from government functional departments to talk about their relevant systems and management in food safety; Invite experts on avian influenza to teach related problems and prevention knowledge of avian influenza at present; Students ask questions and experts and professors answer them.

Activity features: Well-known experts, professors and students face to face, pay attention to social focus and discuss food safety issues together.

Activity arrangement:

A. Publicity before the event, to expand the participants and improve the influence of the event.

B invite experts and professors, agree on the theme of the activity, and choose the appropriate host.

C. Prepare written materials for the activity. The host will fully prepare the content and rehearse, and keep in touch and communicate with experts and professors.

D. Arrange the scene on the day of the event, organize and participate in the audience, and create an activity atmosphere.

E. activities of the day: the opening ceremony of the sixth food culture festival; Interviews with experts and professors; The audience asks questions, and there are questions with prizes.

4. "Pay attention to society and food safety" photo exhibition.

Activity time: from mid-March to mid-April, xx.

Location: Relevant rural areas in the province (such as Chao 'an County, Chaozhou City) and relevant universities in Guangzhou.

Activity form: In order to further implement the work of "building a new socialist countryside" and better solve the "three rural issues", combined with the professional characteristics of our college, we will introduce food safety knowledge and deepen food safety awareness through exhibition boards, physical exhibitions, on-site consultation and information distribution. At the same time, at the invitation of relevant universities in Guangzhou, let our activities enter other universities to promote exchanges and cooperation.

Activity features: serving the countryside in combination with the practice of "going to the countryside through science and technology"; Cooperate with other universities to expand the influence of activities, arouse everyone's concern about food safety, and pay attention to food safety and diet health.

Activity arrangement:

A. Prepare the exhibition area of the exhibition board, including: preface; Review of major food safety incidents; How to choose safe food; Get out of the misunderstanding of food; Food poisoning and its treatment; Food nutrition and common sense; Food quality control system.

B. Prepare the physical exhibition area, including: comparative display of real and fake foods (such as comparison of real and fake bagged iodized salt, etc.). ); Distinguish between fresh and stale foods (such as pork, rice, eggs, etc.) ); Exhibition of scientific research achievements of food college.

C. On-site consultation and information distribution area: During the roving exhibition, there will be a special person to give an on-site explanation, answer questions and questions raised by teachers, students and the masses, record the situation, problems and solutions at the exhibition site, and distribute leaflets.

D. Contact relevant rural areas or units, contact professional teachers of the college, and get activity support.

E. Prepare written publicity materials to enrich the activities.

F. Provide targeted short-term training for students participating in this organization, consolidate and enrich professional knowledge and improve service level.

5. Guangdong University Western Cooking Competition

Activity time: 8: 30am-11:30am on April 22nd, xx.

Venue: Ocean Hotel

Activity form: invite Guangdong universities to form a team to participate in the competition; Invite well-known experts and school leaders to attend and expand the scene; There are also performances at the event site to add to the atmosphere of the event.

Activity features: Combining cooking skills with exotic cultural connotations, it also allows universities to appreciate food culture and pay attention to food knowledge together.

Activity arrangement:

A. Pre-event publicity, including on-campus and off-campus publicity and media publicity.

B. Formulate the way to participate in the competition, invite universities to form teams, and keep close contact with participating universities.

C. Formulate the competition method and content: each team has 4 people (including 1 captain), and the competition will be divided into two parts within the specified time (only' cooking with western food' and' cooking with western food of your choice').

D. venue layout and material preparation, performance program preparation; Make the activity flow of the day and put forward the matters needing attention.

E. Formulate competition scoring standards (mainly including appearance, style, taste, nutrition and hygiene), set up awards and invite judges.

F. Site layout of the day's activities, highlighting visual effects and activity characteristics.

G. Main activities of the day: the prelude to the opening ceremony-band performance, adding the atmosphere of the event; Western cooking competition, the team completed the competition items as required within the specified time; The judges evaluate the works, interspersed with guest performances (such as celebrity chef performances or bartending performances); Set up a free beverage and food area to provide special snacks for teachers and students.

H. reward: reward the team.

Program of Campus Food Culture Festival 21. Purpose of the event

Promote green and healthy catering culture and improve the popularity of "Liuyang Steamed Vegetables".

Second, the responsibility project

1. Apply for Guinness Book of Records-"The largest steamer in the world"

"One hundred dishes are steamed together, and so are ten thousand people!"

2. Liuyang Steamed Vegetable Reception Banquet; (Yin Tian Hotel)

3. Hunan signature dish competition. (Friendship Hotel Administration Center)

Third, organize and lead.

Establish the "Executive Undertaking Command Committee" of the 9th China Hunan Cuisine Culture Festival, and be fully responsible for the design and organization of the theme activities of the 9th China Hunan Cuisine Culture Festival. There are 8 working groups under the command committee.

General Finger Bullet: Jiao Guofang

Deputy Commanders: Shen Ping, Pan Dingguo, Zeng, Huang, Yu Jia, Xiong Zhi, Tao Qingfu, Hu Xingfen and Lu Xiangyang.

Members:, Yu Ke, Qin Feilai, Zhan Xiangkui, Zhuo Yong, Deng Dongquan, Huang, Wang Qihua, Xiao Xingmin (art consultant), He Yuanyang, Zou Zufang, Lu, Xiang Xianfeng, Liu Sailing, Xie Yaling, Zhang Yingchun and Chen Yuwen.

1, steamer design team

(Design, manufacture, installation and removal of steamer, booth, cooker and plate)

Team leader: Xiong Zhi

Deputy Team Leaders: Huang, Zou Zufang and Lu

Members: 3 from Fengshun Garden, 3 from Qinyuanchun and 3 from Xiangzhengfang.

2. Food Design Group

(Selection of dishes, determination of chefs, combination of food patterns, debugging, distribution, production and installation)

Team leader: Pan Dingguo

Deputy Directors: Zeng, Lv Xiangyang and Zou Zufang.

Members: Qin Feilai, Huang, Xiao Xingmin (art consultant)

3. On-site service and order group

(Communicate and coordinate with the security and order group arranged by the government, and be responsible for the arrangement of on-site staff, performers, hostesses, order maintenance, guest seats, photographers (reporters) and aerial photographers. )

Team leader: Lu Daqing

Deputy Team Leaders: Hu Xingfen, Zhuo Yong and Huang

Members: 3 people in the mood inn, 3 people in Beimo Pavilion and 5 people in Liuyanghe Hotel.

4. Guest Reception Section

(Docking with relevant departments of the municipal government and accommodation reception units, responsible for the invitation, reception, accommodation and seating arrangement of tasting masters, catering associations all over the country, 14 municipal catering associations and Ningxiang and Hengdong catering associations, etc. )

Team leader: Shen Ping

Deputy Team Leaders: Tao Qingfu, Wang Qihua, Yu Ke and Chen Yuwen.

Members: He Yuanyang, Liu Sailing, Deng Dongquan, Zou Bin, Xie Yaling, Tang Meizhi, Tang Zilong, 3 people for the first meal in China, 2 people in Lvxian Garden and 3 people in Yin Tian.

5. Investment Promotion and Coordination Group

(Docking with the organizers, attracting sponsors, contacting catering associations all over the country, especially those in 14 cities, Ningxiang, Hengdong and other places, attracting and mobilizing suppliers of ingredients and catering supplies from all over the country to participate in the exhibition, receiving exhibitors, arranging booths, attracting investment from stalls for local products and snacks, and making appropriate arrangements for related matters. )

Team leader: Zeng

Deputy Team Leaders: Zhuo Yong and Shen Ping

Members: Wang Liqiang, Xiao Yi, Cheng Peng

6. Steamed vegetable banquet

(Responsible for docking with Yin Tian Hotel, making banquet menu, making food production plan, and cooperating with other hotels to complete banquet preparation and related work)

Team leader: Yoga Yu

Deputy Team Leaders: Huang, Tao Qingfu, Chen Ling,

Members:, Liu Sailing, He Shulong,, Xu Jinxi, Zhu Guowu,, Yi Wei,, Luo,, He Zhi, etc.

7. Signature dishes competition group

(Organize Liuyang enterprises to register, review, preliminaries and venue docking)

Team leader: Jiao Guofang

Deputy Team Leaders: Shen Ping and Qin Feilai

Members: Kuang Guixiang, Chen Yi and Luo Jinhua.

8.kiness application group

Team leader: Jiao Guofang

Deputy Team Leaders: Huang and Shen Ping

Members: Kuang Guixiang, etc

Fourth, the activity steps

1. Design, personnel arrangement and scheme formulation in the preparation stage (September 28th-65438+1October 20th). (Jiao Guofang, Shen Ping, Huang et al.)

2. Equipment manufacturing (10 year1October 20th-10 year1October 28th) started the production of all household appliances. (Jiao Guofang, Huang et al.)

3. In the field preparation and testing stage (165438+1October1-kloc-0/65438+1October 24th), three debugging and drills were conducted. (All staff)

4. The exhibition (165438+1started on the morning of October 28th) was officially displayed in the afternoon. (All staff)

What the verb (abbreviation of verb) needs to explain.

1, steamer design:

Design concept:

1, the largest steamer in the world,

2. Pattern: You can consider the Liuyang River pattern, Liuyang steamed vegetable logo, and the artistic figure modeling of "no steamed vegetables".

A. Size: 4.8m (considering transportation problems and combination)

B, components (see figure)

Stove: made of red brick. (see photo)

Steam: an electric steam engine with automatic water supply. (Other heating forms can be considered)

Chassis: Make a chassis with stainless steel.

Steamer: traditional bamboo steamer style, supported by stainless steel and wrapped with bamboo chips.

Dishes: According to the selected pattern, 108 (dishes) are made of stainless steel or custom bowls.

2. Food preparation:

A, list 108 kinds of raw materials suitable for steamed vegetables, and then divide them according to the pattern of ingredients and the color of finished products.

B, the dishes are divided into 15-20 enterprises, and each enterprise remembers its position in the pattern.

C, 1 1.25 for debugging (each enterprise prepares its own materials according to color matching and pattern combination), and determines the loading time and expected combination time.

D.28 On 28th, the food pattern was assembled two hours in advance according to the exhibition time, and the food pattern was covered and heated.

3. Process arrangement;

A, dish preparation, jigsaw puzzle.

B, get ready to taste tableware, equipment, personnel preparation (12 VIP, 12 hostess, 20 order maintainers) (each group165438+1organize personnel preview before October 25th).

C. The big man came to the arena dancing with a wooden stick and opened the lid of the steamer. Or lift the steamer lid with wooden poles. (In groups:165438+1organize rehearsal before October 25th)

D, the staff enters the venue, led by the etiquette lady, first arrange the leaders and masters to taste (the president, vice president and secretary general of China Cuisine Association, the presidents, vice presidents and secretaries general of various provincial catering industry associations, the China cooking master, the China Hunan cuisine master, and the provincial and municipal leaders), and then the "social food critics" (online recruitment 100 people), and then guide the public to taste in an orderly way from ten entrances and exits. (In groups:165438+1organize rehearsal before October 25th)

E, clean up the activity site. (All relevant staff)

4. Financial accounting;

A this time, the government is expected to allocate 200,000 yuan for the Association to carry out and undertake this activity. Money is tight and needs to be used sparingly. (including the fee for applying for Guinness Book of Records).

B. The unified expenses shall be managed by the Finance Department of the Association, and all working group expenses shall be reimbursed to the Finance Department of the Association through the budget according to procedures.

5. Each working group shall formulate detailed implementation plans according to their respective job responsibilities to ensure that each link is put in place.

Program of Campus Food Culture Festival III. Name of the event: Campus Food Culture Festival

Second, the theme of the activity: healthy eating, happy campus

Third, the purpose and significance of the activity:

In order to improve students' confidence and courage to participate in social practice and show their personality, the Logistics Group, Logistics Management Office and Food Management Committee of our college jointly held the "College Students' Food Culture Festival". With the development of science and society, the new concept of cultivating healthy and green diet and living habits is becoming more and more popular. Holding a food culture festival is to uphold the concept of health and green and provide first-class catering services for teachers and students. The purpose of this activity is to strengthen the service quality of our school's logistics service group, so that teachers and students can enjoy a green, healthy and civilized dining feast while supervising and inspecting the work of the logistics service group.

This food culture festival includes a series of activities such as fruit platter competition, food cooking competition, series of lectures on food knowledge, angel gift delivery and so on. It is a large-scale brand activity sponsored by the Logistics Food Management Committee of our school. The theme of this activity is "health, culture, food and harmony", which not only enhances students' awareness of food safety, but also enriches students' after-school life and improves their self-help ability. As a fresh vitality, this year's food culture festival has entered the second competition area. Its purpose is to carry forward the profound Chinese food culture, advocate the concept of green, healthy, safe and nutritious food, enhance college students' awareness of safe food, improve their practical ability and show the elegance of contemporary college students. It is the activity carrier of integrating theory with practice and scientific and technological innovation between teachers and students in our school, and it is also the spirit of fully demonstrating forge ahead and hard practice. In addition, this cultural festival fully combines campus culture with corporate culture, aiming at strengthening the connection between enterprises and universities and laying a solid foundation for students to go to society in the future. In order to strengthen the introduction and publicity of food knowledge, posters on food nutrition, hygiene and safety will be posted before the event; Establish student demonstration posts, be responsible for answering consulting questions related to food nutrition, hygiene, food safety, etc., provide practical help, actively practice the purpose of the food culture festival, and strive to create a good food culture atmosphere.

Four. Activity time: this semester

Venue: West Basketball Court

Verb (abbreviation of verb) activist: teachers and students of the whole school.

Summary of intransitive verb activities

1. Carry forward the tradition of Chinese food culture, show students' specialties outside of study, and add a color to their study life.

2. Show the comprehensive quality and ability of contemporary college students in China, improve students' practical ability, and strengthen exchanges and cooperation among students.

3. Establish everyone's healthy eating concept

Seven. Specific content of the activity:

One: "Celebrity Chef Exhibition"

Set up a booth to show our special dishes, cakes, cakes and drinks from the window of the cooperative canteen.

Second: Cooking is a small expert cooking competition between teams.

Each team demonstrated their cooking skills on the spot.

Third: "Melon and Fruit Creative Competition"

Each contestant shows his design talent and forms various patterns through the free creative play of one or more melons or fruits.

Fourth: "fruit platter competition"

By each player to play their own imagination and practical ability, in a certain period of time through the platter and shape design of each fruit, play their own imagination and practical ability.

Fifth: "food knowledge interaction"

1. Set some interesting riddles and quizzes during the competition, interact with students and give small gifts.

2. Lucky audience at the scene: Everyone present wrote down their names and put them into the lottery box! During the activity, a number of live audiences were selected. At the end of the activity, lucky stars were selected, and we will get our exquisite prizes!

Sixth: "Food Photography Exhibition"

After the event, photos of the event, special dishes of sponsors and competition styles of players will be displayed.

Seventh place: "angel gift"-birthday gift, free food delivery.

During the activity, students who celebrate their birthdays will get birthday gifts and free food. The Committee will distribute birthday cards and other small gifts (gifts to be determined) to the students who celebrate their birthdays that day, and present other prizes to the first five students as food festival gifts.

Eight: Dance of College Students' Food Culture Festival

In the second scene, some actors invited by the logistics management team gave us a wonderful dance, and then everyone participated in it collectively. The logistics management team will provide you with an open-air exhibition stage and spend a carnival night together.

Eight. Participants:

1. Competition teams and ethnic minority teams by departments.

2, the dormitory as the unit of the team

3. School canteen team.

4. Cheerleading and support groups of various groups

5. Referee of the competition

6. Student representatives and public judges

7. Manage all employees and other aid organizations.

Nine. Activity flow: