The Student Union of the Faculty of Journalism and Communication won first prize in the "Flavors of March" cooking competition 2017.

Some photos from the competition.

This morning, March 16, 2017, the "March Flavors" cooking competition, themed "The Street and the Crossroads," took place in the AB courtyard of the University of Social Sciences and Humanities (VNU Hanoi).

Preparations by the Philosophy Department's Student Union

"March Flavors" is an annual cooking competition organized by the Student Union of the University of Social Sciences and Humanities (VNU Hanoi) to celebrate International Women's Day on March 8th, in response to Youth Month 2017, and as an opportunity for students to showcase their skills and culinary abilities through various dishes.

The 2017 "March Scent" competition featured 34 teams from 34 different faculties/departments, clubs/teams/groups under the Youth Union and Student Association of the University. Notably, this year the number of rounds was increased to two, requiring teams aiming for victory to strive their best from the "Street" qualifying round to reach the top 10 teams competing in the "Crossing Roads" round.

This year, the judging panel consists of 6 teachers with the following scoring criteria: the finished product must be cooked through, nutritious, delicious, hygienic, and attractively presented. Individual scores are based on: flavor, presentation, and creativity.

The two dishes from the Faculty of Broadcasting and Communication's LCH team in the qualifying round, themed "The Street," were presented like a page from a culinary magazine.

In the qualifying round with the theme "The Street," after 30 minutes of showcasing their skills, the teams successfully completed their tasks. Most of the dishes were extremely familiar street food items to all the students.

The dishes, seemingly familiar and rustic, were transformed into something incredibly novel and distinctly student-like through the skillful hands of the competing teams, earning high praise from both the judges and the audience.

Finally, the judging panel selected 10 teams with the best dishes to advance to the next round: the Student Union of the Faculties of Literature, Linguistics, Management Science, Archival Studies, Oriental Studies, International Studies, Journalism & Communication, Political Science, Religious Studies, and the Shock Team.

The second round involved cooking dishes with chicken as the main ingredient. Teams had to draw lots to select their food baskets. This was a challenging task requiring creativity to create new dishes using the ingredients provided by the judges.

Dr. Nguyen Quang Lieu, on behalf of the Organizing Committee, presented the first prize to the representative of the LCH team from the Faculty of Journalism and Communication.

After carefully considering factors such as presentation, cooking techniques, and presentation style, the judging panel awarded the First Prize to the Journalism and Communication Faculty Student Union. The Linguistics Faculty Student Union and the Literature Faculty Student Union won the Second Prize. Third Prize went to the International Studies Faculty Student Union, the Oriental Studies Faculty Student Union, and the Archival and Management Faculty Student Union. The Management Science Faculty Student Union won the Most Popular Dish award.

"March Fragrance" has concluded successfully. It was truly a practical and beneficial platform for students. The competition not only created a joyful and exciting atmosphere but also provided an opportunity for students across the university to interact, learn, and make friends.