Food Fest 

🍽️ Annual Food Fest: A Taste of Culture and Community

Welcome to the page dedicated to the UMS UMV Rajepur Annual Food Fest! This vibrant event is a celebration of culinary diversity, healthy eating, and community spirit. It's a fantastic opportunity for students, parents, and teachers to share their cultural heritage through food and learn the basics of entrepreneurship and nutritional science.

🥳 A Feast of Flavours and Fun

The Food Fest transforms the school grounds into a bustling marketplace of aroma and excitement. It serves a multi-purpose role in our educational calendar:

• Cultural Exchange: Showcasing the diverse cuisines and traditional dishes from different regions of India and Bihar, encouraging mutual respect and appreciation.

• Health Awareness: Promoting the importance of nutritious and homemade food, aligning with our focus on holistic health.

• Skill Development: Providing students with a practical, hands-on opportunity to learn about basic finance, teamwork, presentation skills, and customer interaction.

• Community Bonding: A fun and relaxed setting for parents, teachers, and students to interact and strengthen the school community.

👨‍🍳 How the Food Fest Works

The event is organized collaboratively, with students taking the lead in creating and managing their own food stalls.

1. Stall Registration: Students form teams and register their stall ideas with the organizing committee (often led by the Bal Sansad and teachers).

2. Theme Focus: Teams are encouraged to prepare items that fall under specific themes, often emphasizing regional specialities, healthy snacks, or millet-based dishes (as per nutritional guidance).

3. Preparation: Food items are typically prepared hygienically at home or under strict supervision on campus. No unhealthy or junk food items are permitted.

4. Presentation & Sales: Students manage their stalls, decorate them creatively, set reasonable prices, handle money, and interact with customers.

🏆 Competition and Recognition

The Food Fest is also a friendly competition where creativity and quality are recognized. A panel of judges (usually the Headmaster, a teacher, and a parent volunteer) evaluates the stalls based on:

• Hygiene and Cleanliness: The neatness and cleanliness of the stall and the food handling practices.

• Nutritional Value: The health quotient and quality of the ingredients used.

• Creativity and Presentation: The theme, decor, and attractive display of the food.

• Teamwork and Communication: How effectively the student team works together and interacts with customers.

Prizes are awarded for categories such as "Most Nutritious Stall," "Best Cultural Presentation," and "Most Hygienic Stall."