Participants
must be 4-H members during current year and
enrolled in 4-H Enrollment for the county of
competition
Participants
must be attending classes in the 9th grade
or above and must not have passed their 19th
birthday on January 1 of the current 4-H
year; For
clarification, check eligibility
information.
Presentations
to be given at District Project
Achievement (DPA) should be related to a 4-H
project or activity being worked on by the
4-H member. Presentations should be
presented at the assigned time and
location and in the 4-H'ers county's
assigned district.
Participants
can participate for awards in only one
project at District Project Achievement.
No
previous state project winner is eligible to
participate again in the same project or
another project at District Project
Achievement. This includes all announced
state winners whether or not they accept the
award.
No award
will be made unless a club member's
achievements are supported by records
required
General
Information
A county
may bring up to three (3) Senior 4-H'ers
(any combination of boys and/or girls) in a
project to DPA. Each 4-H'er will
compete against the others at district for
the privilege of attending State 4-H
Congress.
Presentations
will be limited to a maximum of twelve
minutes. Exceptions:Public
Speaking - ten (10) minutes &
Performing Arts - four (4) minutes.
There is
a five
minute setup time limit for presentations.
The 4-H'er may use assistance as necessary
to set up within the five minute limit. The
limit begins once the previous presenter has
cleared away his or her materials. This time
limit includes those 4-H'ers using
projectors and other equipment.
This is not to be confused with
pre-preparation time in some of the foods
projects.
Firearms and
like weapons including but not
limited to rifles, shotguns, BB guns,
paintball guns, potato guns and other items
that propel a projectile are not allowed
to be used as visual aids in any 4-H
presentations. Additionally any
bacteriological weapon, biological weapon,
destructive device, detonator, explosive,
incendiary, over-pressure device, poison gas
or explosive device may not be used in any
competition.
Technology
can be used in any project. This includes
computers, computer equipment, programs,
videos, slides, overhead projectors,
portable music players, etc. 4-H'ers must
provide their own equipment for such
technology including projectors, players,
screens, extension cords, screens, etc.
Please note the room may not be completely
dark and presentations must be given the
room assigned. 4-H'ers
are responsible for setting up and
removing all equipment and should do so in
the 5 minute set up time. 4-H'ers may have
assistance.
Foods Lab
Projects ( Dairy Foods, Festive Foods for
Health, Food Fare) are the only projects in
which food preparation should take place
during project achievement
competition. Other Foods projects are
illustrated talks and not the appropriate
avenues for food preparation to be
demonstrated.
Live
Animals including small animals such as
fish, hamsters, and hermit crabs (as well as
live insects) are not permitted at project
competition.
If the
first place District Winner in any project
or activity should not be able to make the
trip to State 4-H Congress, the second place
District Winner will then be awarded the
trip. This change must be made before
June 1st.
The club
member's records will count a maximum of 50
percent and the presentation o will count a
maximum of 50 percent in determining the
District Winner.
In case
of a tie for District Winner or other award
at Senior District Project Achievement or
State 4-H Congress, the tie will be broken
by the high presentation score in odd years,
and by the high record score in even years.
Any
district having at least eight
participants attend in a project at Senior
District Project Achievement is eligible to
receive an "extra" trip to State 4-H
Congress. The "extra" trip is offered to the
4-H'er placing second in that project. All
extra trips must be accepted by June 1st
Project
Procedure
Enroll in
and carry out activities in project area
selected.
Plan,
prepare and submit a Senior 4-H Portfolio
Submit current year's Senior 4-H
Portfolio. (instructions)
Portfolio includes Cover Letter, 2
pages of Accomplishments including project
work, sharing and helping in project
area,leadership, community service/citizenship
and other activities, 2 pages of Supporting
Material and Certification
Page. The portfolio is submitted in
a portfolio cover meeting the cover standards
with registration
card
Plan,
prepare and make a presentation on on phase of
a project
lllustrated
Talk - A presentation using posters,
other props and/or technology. (Showing steps
in preparation is not required and not
appropriate.)
Lab -
A specified product must be prepared during
a scheduled lab period. (See specific
project guidelines for requirements.) No
formal presentation is required; however,
4-H'er must be able to answer questions
about foods, nutrition and the project
during discussion with the judges.
Participate
in a community or county 4-H Project
Achievement meeting and give a presentation on
a phase of project selected.
Select
county winner on a basis of 50% presentation
and 50% record
County
winners will represent county at District
Project Achievement.
Project
Awards
District~Each
participant
will receive district recognition with
district winners receiving a trip to State
4-H Congress
State~Each
participant will receive state recognition
with state winners receiving a trip to
National 4-H Congress. State winners are
also eligible for Master 4-H status
PROJECT
ACHIEVEMENT PROJECTS & OBJECTIVES presentations are
illustrated talks using the general scorecard
unless indicated
ARTS AND
CRAFTS
To gain a
knowledge and appreciation for various
leisure time activities particularly those
in the area of arts and crafts.
To
provide an opportunity for expressing
originality and creativeness in art forms.
To
develop a worthwhile and enjoyable skill for
a meaningful leisure time activity.
To
provide an opportunity to serve by sharing
fun with others.
To
develop leadership abilities, build
character and assume citizenship
responsibilities.
To
acquire an understanding of beef cattle
breeding, production, and management
practices and acquire skill in executing
them by owning, caring for, and
keeping records on one or more head of beef.
Actual ownership is not required for
project.
To
demonstrate sound beef breeding, feeding,
and management practices on the home farm
and in the community.
To
understand the environmental and societal
impacts of beef production.
To be
able to identify the types and grades of
beef cattle and employ efficient methods in
marketing.
To
identify the degree of quality, the
wholesale and retail cuts of beef and beef
products and understand their importance to human nutrition.
To
develop integrity, sportsmanship,
cooperation, and ability to speak in public
through participation in related activities,
such as demonstrations,
talks, judging events, tours and exhibits.
To
develop an understanding of the values of
scientific research and its influence upon
the beef and meat industry.
Note: Live animals are not permitted
at Project Achievement
COMMUNICATIONS
To learn
to research topics of interest, organize
information and effective presentation of
written, oral, and visual information and material.
To
develop knowledge and skills in the broad
area of journalism, including newspapers,
TV, radio and other related media.
To
explore career opportunities in the broad
field of journalism and the communication
media.
COMPANION
ANIMALS
To
demonstrate sound pet care and management
practices including feeding, care, handling,
and grooming.
To learn
basic first aid and simple treatments to pet
ailments not requiring veterinary attention.
To
explore career opportunities in the broad
field of companion animals
To
understand the relationship between
companion animals and the owners for
therapeutic purposes
Note:Dogs
have their own projects and presentations
should not be included in Companion
Animals. Livestock (horse, cattle,
swine, sheep, lambs, goats) are not considered
pets and should be excluded from the
project. Live animals are not permitted
at project achievement.
COMPUTERS
To
develop leadership abilities, build
character and assume citizenship
responsibilities.
To
develop an understanding of the basic
principles and theories of computers.
To
understand the important effects computers
have on man and his environment.
To
promote the knowledge of safe practices and
procedures using computers.
To
acquire knowledge regarding efficient
utilization of computers in the home, school
and industry.
To
increase the awareness, concern and
knowledge regarding computers and their use
to transmit and receive information
electronically.
To
explore career opportunities with computers
and industry.
CONSERVATION
OF NATURAL RESOURCES
To develop
leadership talents in conservation action
programs.
To achieve
an understanding of effective citizenship in
conserving the non-renewable natural
resources, including energy resources, today
and for the future.
To apply
the decision making process to make natural
resources yield the greatest good to the
greatest number over a period of time.
To
appreciate the social and economic values of
natural resources to the individual and to
the nation.
To learn
appropriate scientific practices and methods
in conservation.
To explore
career opportunities relating to
conservation of natural resources.
To gain
cooperative spirit by working together on a
conservation education program important to
the community, state and nation.
Note: The
project includes activities involving
conservation of natural resources including
natural gas, oil, coal and other energy
sources, and water, air and soil (geology,
weather). This also could include preventing
their loss and/or reclaiming them to be used
again.
DAIRY AND
MILK SCIENCE (includes milk goats)
To
develop leadership abilities, build
character, and assume citizenship
responsibilities
To become
aware of the scope of the dairy industry and
its economic significance
To
acquire information and an understanding of
dairy production practices and skill in
executing them through ownership and care of
dairy animals. Actual ownership is not
required
To become
acquainted with the marketing, processing,
distribution, consumption and utilization of
dairy products.
To
understand the full meaning of cleanliness
and sanitation as applied to the production
and care of milk and dairy products, and to
practice these principles at home, as well
as demonstrate them in the community.
Note:Live animals are
not permitted at project achievement.
DAIRY
FOODS LAB--1
1/2 Hours
To build character and assume
leadership responsibilities
To understand the principles of
nutrition and exercise as they relate to
health, appearance, and lifelong fitness.
To identify contributions of dairy
foods to daily nutrient (or food intake)
needs
To become aware of, use, enjoy the
goodness of and learn the contributions of a
variety of dairy foods in the diet.
To educate family members and
friends to the need for regular exercise and
good eating habits.
To select
appropriate foods according to nutrient, fat
and calorie content to balance daily
physical activities.
To
demonstrate skills in planning, purchasing,
preparing and serving dairy foods in meals
and snacks.
To determine how dairy foods meet
calcium and protein requirements in diets of
people of all ages.
To practice proper storage,
handling, and preparation of dairy foods.
To discover career opportunities
involving nutrition and physical education
The
dish to be prepared must be
finished and displayed within the required
time of one andone
half
hours. Time includes set up,
preparation, display and cleanup.4-H 'ers must
provide all food, supplies and equipment
needed for preparation, display and cleanup.
Plan
and
bring one
meal menu using the official menu
card.The menu may be for one
meal--breakfast, lunch or dinner. The
menu does NOT have to include the food being
prepared. The menu must include one
from each food group on MyPyramid (or
MyPlate)-meat/beans (protein), vegetables,
fruit, grains & milk (dairy). Oils are
on MyPyramid, but not considered a good
group.
4-H'ers
should supply the recipe prepared for the
judges' review
Ingredients
for recipe must be measured on site during the
lab competition. Do not pre measure
ingredients for the recipe prior to the
contest.All meat used in recipes must be USDA
inspected.
Wear a
hair net, appropriate clothes & closed
toes shoes during food preparation projects.
Share
knowledge of foods, nutrition and project in
discussion with judges. Knowledge may be based on
either MyPyramid or MyPlate information.
The recipe must contain milk, yogurt
or shredded cheese*. The amount required
is 1/2 cup of one of these ingredients per
serving of the recipe. A combination
of these ingredients may be used as long
as the amount totals 1/2 cup per serving
of the recipe. Cheese may be
pre-shredded or grated on site. *The
following types of cheese are excluded:
Neufchatel, cream cheese, and cottage
cheese as these cheeses contain less than
5% of the Daily Value of calcium which is
far less than other cheese.
Recipes that do not meet requirements
in ingredients or preparation criteria
will have points deducted.
DOG CARE
AND TRAINING
To
develop leadership abilities, build
character and assume citizenship
responsibilities.
To learn
about the more important breeds of dogs and
their characteristics and be able to
identify them.
To
acquire a knowledge of the responsibilities
of dog ownership in the home and community.
To
demonstrate sound dog care and management
practices including feeding, care, handling,
grooming, and fitting.
To keep a
complete record of all costs.
To learn
and to follow all basic regulations for dog
health including first aid and simple
treatments for ailments not requiring
veterinary attention.
To train
the dog to obey and heed established uniform
simple commands.
To
develop an understanding of the values of
scientific research and its influence upon
dog husbandry.
Note:Live animals are
not permitted at Project Achievement.
ENTOMOLOGY
To
develop leadership abilities, build
character and assume citizenship
responsibilities
To
recognize common insects and other
arthropods closely related to insects.
To learn
about arthropods, their economic importance
and their interrelationship with natural
resources.
To learn
safe and effective methods of insect control
and management.
To
develop knowledge, skills and attitudes that
will be useful in later life.
Note:Live animals are
not permitted at Project Achievement.
ENVIRONMENTAL
SCIENCE
To
achieve an understanding of environmental
science topics which directly relate to
local and global issues.
To
develop leadership abilities by promoting
awareness in local communities of critical
issues and trends in environmental issues.
To apply
scientific, economic and social perspectives
to the challenges and alternatives to
environmental concerns.
To
explore career opportunities in the public
and private sector which impact the future
of environmental policy.
Note:The project
includes activities involving ecology,
humankind and the environment, pollution,
waste management, and current technology and
public policy which is seeking answers to the
important environmental issues of today and
tomorrow.
FAMILY
RESOURCE
MANAGEMENT
To identify
and describe how values, goals, decision
making and resources such as time, income
and employment affect our decision
making management behavior.
To
develop awareness & skills in purchasing
financial products and services including
financial, tax, retirement, will and estate
planning.
To learn
how to develop a simple plan for spending
To
understand basic consumer rights &
responsibilities
To
develop an awareness of skills needed to
make wise purchasing decisions.
To
identify consumer protection laws, consumer
protection agencies, and consumer
organizations, how they work and the purpose
they serve.
To
develop an awareness for borrowing, saving
and investment options and how they work.
To
develop an awareness of vocational and
career opportunities in financial
management.
To
identify advantages and disadvantages of
credit use and an understanding of credit
contracts
To
describe how the earnings of workers are
determined in the marketplace: identify
skills which are required to be successful
in the workplace; explain the significance
of investment in education, training, and
skill development
FASHION
REVUE
To
improve posture and personal appearance.
To
develop ability to select clothing that will
enhance appearance and self-esteem.
To use
elements and principles of art to enhance
personal appearance.
To build
a fashion vocabulary.
To
improve ability to select suitable and
becoming accessories.
To
develop an understanding of fashion.
To
develop ability to achieve good fit in
garments needed in the wardrobe.
To
develop skills necessary to make various
garments needed in the wardrobe.
To
develop sewing skills and apply appropriate
techniques to a variety of fabric types and
fiber contents.
To
develop knowledge of and skill in selecting
and using sewing & pressing equipment.
To
develop skills in modeling.
To
develop an awareness of the career
opportunities in the fashion industry.
Each Fashion
Revue Participant will:
Participant will model a garment they
have constructed or if the garment is not
constructed to be worn by the participant,
the participant may model another outfit
and have the outfit fitted to a dress
mannequin.
Following the modeling session,
4-H'er will change into any outfit and leave
the garment modeled for judging on
construction. This outfit must have been
made during the current 4-H year and must
not have been judged in a District or State
4-H Contest.
For District Project Achievement
and State 4-H Congress, the outfit ‘s
construction will be judged according to the
"4-H Quality Construction Checklist".
At the competition the 4-H'er
will:
Scored on his/her appearance
using the score card
A garment fitted to self (or if
more appropriate to the garment
mannequin) will then be judged on
construction.
Answer questions on construction
of outfit.
Note: 4-H'ers
competing in State 4-H Congress may submit
his/her district garments for judging or
may construct new garments meeting the
criteria outlined above. Garments are judged
with the
4-H Quality Construction Checklist as a
guide
FESTIVE
FOODS FOR HEALTH LAB--1
1/2 Hours
To plan menus low in fat, sodium,
sugar, calories or a combination of the
above utilizing the mypyramind.gov
To understand the principles of
nutrition and meal planning
To practice recommended food
preparation skills including food safety by
preparing foods
To select foods for content of
either fat, salt, sugar, or calories in the
diet
To
determine calories in foods and dishes
prepared
To discover career opportunities
involving nutrition and physical education
The
dish to be prepared must be
finished and displayed within the required
time of one andone
half
hours. Time includes set up,
preparation, display and cleanup.4-H 'ers must
provide all food, supplies and equipment
needed for preparation, display and cleanup.
Low fat
foods such as reduced fat mayonnaise or light
cream cheese should be used in recipes.
Plan
and
bring one
meal menu using the official menu
card.The menu may be for one
meal--breakfast, lunch or dinner. The
menu does NOT have to include the food being
prepared. The menu must include one
from each food group on MyPyramid (or
MyPlate)-meat/beans (protein), vegetables,
fruit, grains & milk (dairy). Oils are
on MyPyramid, but not considered a good
group.
4-H'ers
should supply the recipe prepared for the
judges' review
Ingredients
for recipe must be measured on site during the
lab competition. Do not pre measure
ingredients for the recipe prior to the
contest.All meat used in recipes must be USDA
inspected.
Wear a
hair net, appropriate clothes & closed
toes shoes during food preparation projects.
Share
knowledge of foods, nutrition and project in
discussion with judges. Knowledge may be based on
either MyPyramid or MyPlate information.
FLOWERS,
SHRUBS AND LAWNS
To
develop leadership abilities, build
character and assume citizenship
responsibilities.
To gain
keen insight into nature and develop a
better understanding of the basic principles
of science relating to plant growth and
their artistic and functional use.
To
acquire the knowledge and develop the skills
needed to plant, grow, and appreciate
flowers, shrubs, and grasses and to use them
in landscape design.
To learn
safe and effective methods of insect control
and management.
To
develop an appreciation of horticulture and
to use it as an educational learning
experience for both urban and rural youth
To become
familiar with career opportunities through
learning experiences in horticulture
projects and related activities such as
demonstrations, judging, tours, and
exhibits.
To
explore all aspects of ornamental gardening,
as well as the therapeutic values of
engaging in horticulture.
FOOD
FARE LAB--1 1/2
Hours Any youth participating in this
project must be certified as eligible.
To plan menus using theMyPyramid
or MyPlate food guides
To understand the principles of
nutrition and meal planning
To learn how one dish meals can
play a role in the diet by including them in
menus
To practice recommended food
preparation skills including food safety by
preparing foods
To discover career opportunities
involving nutrition and physical education
Each Food Fare Participant will:
Remove the requirement to
calculate cost of the recipe. Instead of one dish
meal, state:Hot main dish containing foods from at
least 3 of the 5 food groups of MyPlate
/MyPyramid. http://www.choosemyplate.gov/
The
dish to be prepared must be
finished and displayed within the required
time of one andone
half
hours. Time includes set up,
preparation, display and cleanup.4-H 'ers must
provide all food, supplies and equipment
needed for preparation, display and cleanup.
Low fat
foods such as reduced fat mayonnaise or light
cream cheese should be used in recipes.
Plan
and
bring one
meal menu using the official menu
card.The menu may be for one
meal--breakfast, lunch or dinner. The
menu does NOT have to include the food being
prepared. The menu must include one
from each food group on MyPyramid (or
MyPlate)-meat/beans (protein), vegetables,
fruit, grains & milk (dairy). Oils are
on MyPyramid, but not considered a good
group.
4-H'ers
should supply the recipe prepared for the
judges' review
Ingredients
for recipe must be measured on site during the
lab competition. Do not pre measure
ingredients for the recipe prior to the
contest.All meat used in recipes must be USDA
inspected.
Wear a
hair net, appropriate clothes & closed
toes shoes during food preparation projects.
Share
knowledge of foods, nutrition and project in
discussion with judges. Knowledge may be based on
either MyPyramid or MyPlate information.
Share
knowledge of the caloric content of the
dish during discussion with judges.
FOOD
FAST & FIT (EFNEP*) Any youth participating in this
project must be certified as eligible.
To explain the relationship of
healthy eating to healthy living using
guidelines found in the MyPlate or MyPyramid
To select appropriate foods and
snacks for content of either fat, salt,
calories or a high fiber content in the diet
To understand the relationship of
calories and exercise to health
To understand nutrition labels
To
become aware of the importance of good
nutrition for sports performance and healthy
living
FOOD
SAFETY AND PRESERVATION
Develop
leadership abilities, build character and
assume citizenship responsibilities.
Appreciate
food as a resource to be conserved by all
persons.
Learn and
apply principles of conservation of foods to
avoid food waste and maintain the
wholesomeness of food
Learn to
apply scientific principles of safe food
handling to prevent food borne illness, both
at home and away
To
acquire scientific knowledge and skills
essential to the successful preservation of
food by canning, freezing, pickling, drying,
and making jellies and jams.To become aware
of how government and industry regulations
help to assure a safe food supply.
FOREST RESOURCES AND WOOD SCIENCE
Develop
an understanding of and appreciation for the
fiber products of the forest.
Acquire
knowledge and develop skills in the
selection and use of various types of wood
and wood products
Acquire
knowledge and develop skills in the
selection, care and safe use of woodworking
tools and machines.
Learn the
business and economics of the forest
products industry.
Develop
desirable attitudes toward need and
importance of conserving forest resources.
Appreciate
information and an understanding of good
forestry practices and skills in executing
them.
Appreciate
the importance of woodlands as a source of
income, raw materials and enjoyment
necessary for quality living
Become
familiar with career opportunities in forest
management and the manufacture and
utilization of forest products.
Note:Demonstration
or
talks
on
Wood Science must be about use and care
of tools, wood properties or technology,
glues, finishes, wood as a raw material, etc.
Craft items made out of wood will not be
permitted in this project.
FRUITS,
VEGETABLES AND NUTS
To
develop leadership abilities, build
character and assume citizenship
responsibilities.
To gain
keen insight into nature and develop a
better understanding of the basic principles
of science relating to plant growth.
To
acquire the knowledge and develop the skills
needed to care for and manage a well planned
vegetable, fruit or nut crop.
To learn
safe and effective methods of insect control
and management.
To
contribute to better family health by
producing essential nutritional vegetables
and fruits for use throughout the year.
To
develop an appreciation of gardening and to
use gardening as an educational learning
experience for both urban and rural youth.
To become
familiar with career opportunities through
learning experiences in gardening projects
and related activities such as
demonstrations, judging, tours, and
exhibits.
To
explore all aspects of vegetable gardening
and the therapeutic values of engaging in
horticulture.
GENERAL RECREATION
To gain
knowledge and appreciation for various
leisure time activities.
To
develop worthwhile & enjoyable hobby or
skill for a meaningful leisure time
activity.
To
develop appropriate skills for leading
others in social recreation activities
To
provide an opportunity to serve by sharing
fun with others
To develop
leadership abilities, build character and
assume citizenship responsibilities through
participation in health screenings, health
promotion activities and other health
related community service.
To
develop health habits to prevent abuse of
drugs, alcohol and cigarettes.
To learn
and use principles of nutrition as they
relate to good health, physical fitness and
attractive appearance.
To
acquire skills for preventing and coping
with stress.
To
develop healthy habits to promote personal
safety.
HISTORY
To
develop leadership abilities, build
character and assume citizenship
responsibilities through exploration of
history.
To
evaluate key political, social, and economic
changes in our state, nation and other
countries as related to historical events.
To
describe the impact of historical events and
people on a countries' politics, society or
economics.
To
understand the effects of historical
movements (such as,but not limited to, civil
rights, industrialization, woman's rights)
on current lifestyles, economics and
politics.
To
develop an appreciation for of history as it
relates to our culture and influences in our
present time.
To gain
knowledge of historical events, places,
figures, clothing and architecture.
HORSE
To
acquire an understanding of horse breeding,
production, and management practices and
acquire skill in executing them by owning,
caring for, and keeping records on one or
more head of horses.Actual
ownership is not required
To
develop integrity, sportsmanship,
cooperation, and ability to speak in public
through participation in related activities,
such as demonstrations, talks, judging
events, shows, tours and exhibits.
Note:Live animals are
not permitted at Project Achievement.
HOUSING,
EQUIPMENT & ENVIRONMENT
To
understand and use economic principles when
selecting housing to meet family needs.
To
develop skills in reading blueprints and
evaluating house plans as related to family
needs.
To gain
an understanding of technological devices
and their use within the household including
mechanical and electrical systems and home
automation.
To
understand the basic principles of household
waste management and water/ energy
conservation and how to apply techniques for
efficient use within the household.
To
understand the basic requirements for water
and indoor air quality and the techniques
used to create and control a healthy home
environment.
To
develop an awareness of the special design
requirements needed in housing and
environment for the elderly and handicapped.
To
explore housing policies at the federal,
state, and local levels as they relate to
housing markets
To
explore construction techniques to address
indoor air issues such as radon-resistant
new construction, lead paint abatement,
mold-free basements and crawl spaces, etc.
To
develop an awareness of and explore the
variety of job and career opportunities in
housing and environment.
To share
knowledge gained in housing and environment
with others.
HUMAN
DEVELOPMENT
To gain a
clear perspective of how an individual grows
and develops.
To gain
new skills in personal relationships and
communications
To learn
more about how we react to and interact with
the world around us.
To become
aware of the many problems that we face as
an individual and as a society.
To
understand that past and plan for the
future.
To be
actively involved in community and personal
areas of interest
To share
with others the ideas and experiences that
are an outgrowth of this project's
activities.
INTERNATIONAL
To learn
about another country's culture, traditions,
festivals/celebations, geography,
population, religions, education, foods and
language.
To
understand and appreciate differences in
various cultures.
To apply
knowledge learned through project clubs and
presenting programs to civic clubs.
To
promote the exchange programs by encouraging
participation through hosting an exchange
student.
To plan
toward an international experience through
hosting or outbound travel
To
promote International Project by developing
and strengthening host family skills.
To be
involved in hosting or outbound travel
through IFYE or Labo programs.
To share
experiences with the community that are an
outgrowth of the project.
To
prepare for a future in the international
work force.
OUTDOOR
RECREATION
To gain a knowledge and
appreciation for various leisure time
activities, particularly those in the area
of outdoor recreation.
To develop worthwhile and
enjoyable skills for meaningful leisure time
activities.
To participate in activities which
are helpful in one's physical growth and
development.
To gain a
knowledge and appreciation for various
leisure time activities particularly those
in the area of performing arts.
To
provide an opportunity for expressing
originality and creativeness and the
Performing Arts area.
To
provide an opportunity to develop one's
skills in the Performing Arts field.
To
provide an opportunity to serve by sharing
fun with others.
Each Performing Arts Participant
will perform a talent number that is limited
to a maximum
of 4 minutes including a short introduction.
4-H'ers are required to use the microphone
provided at the contest and can not use
their own personal microphone. A headset
microphone, cordless microphone and
microphone stand will be provided.
Dance-Performers
may present any type of dance to a music
track or song. Dance should be appropriate
according to judging scorecard.
General -- Performers may play their own
accompaniment, may use an accompanist or use
an accompaniment recording.
Instrumentation will not be judged unless
presented as a part of the performance by the
performer (ie performer plays guitar and
sings). Dancers may not enter the general
category unless a vocal performance is a part
of the performance. Other Instrumental -- This
project area includes any instrument other
than a piano. An accompaniment is allowed but
not required. The accompaniment must not
play the same melody as the soloist and should
be complementary of the piece performed.
The judges will be instructed not to consider
the accompaniment when scoring the
performance. The accompaniment (if used)
may be live or recorded
Piano -- No accompaniment is
permitted. 4-H'ers must use the piano
provided for the contest
Vocal
-- Singers may play their own accompaniment,
use an accompanist, or use an accompaniment
tape or CD. Instrumentation will not be
judged.
PHOTOGRAPHY
To
develop leadership abilities, build
character and assume citizenship
responsibilities.
To
recognize photography as a useful hobby or
profession.
To
develop skills in taking and using pictures
through educational guidance.
To gain
an appreciation of photography as an art, as
a science and as a communication tool.
To
observe and appreciate their surroundings.
To record
events, ideas and situations in picture form
(still or video) for study or reference.
PHYSICAL,
BIOLOGICAL AND EARTH SCIENCES
To
acquire and demonstrate knowledge about and
to investigate the scientific aspects of
subject matter dealing with non living
matter or energy -- physics, chemistry, or
astronomy (physical science).
To
acquire and demonstrate knowledge and to
investigate the origin, history,
characteristics, habits of plants and
animals (biological science).
To
acquire and demonstrate knowledge and to
investigate earth and space processes which
include geology, astronomy, meteorology,
oceanography, and paleontology (earth
science).
PLANT AND
SOIL SCIENCES
To
develop leadership talents in Agronomy
programs.
Learn
basic biological facts about plants and
soils including plant growth factors, plant
reproduction, plant characteristics, and
utilization of plants.
To
understand soils and how they are formed,
their different properties and
classifications.
Apply
knowledge gained about plants and soil
through experiments either in a laboratory
or field setting.
Develop
integrity, cooperation, and public speaking
skills through participation in
demonstrations, judging, tours,
presentations and/or exhibits.
To
explore career opportunities relating to the
Agronomy area.
PORK
PRODUCTION
To
develop leadership abilities, build
character and assume citizenship
responsibilities
To
acquire an understanding of swine breeding,
production and management practices and
acquire skill in executing them by owning,
caring for, and keeping records on one or
more head of swine.Actual
ownership is not required
To
demonstrate sound swine breeding, feeding
and management practices on the home farm
and in the community.
To be
able to identify the types and grades of
hogs and employ efficient methods of
marketing.
To
identify the degree of quality, the
wholesale and retail cuts of pork and pork
products and understand their importance to
human nutrition.
To
develop integrity, sportsmanship,
cooperation and ability to speak in public
through participation in related activities,
such as demonstrations, talks, judging
events, tours and exhibits.
To
develop an understanding of the values of
scientific research and its influence upon
the swine and meat industry.
Note:Live animals are
not permitted at Project Achievement.
POULTRY AND EGG SCIENCE
To create
an interest in poultry science among boys
and girls.
To
develop knowledge about poultry production,
poultry science, and/or poultry marketing or
utilization.
To learn
and appreciate the contribution of science
and its application to the poultry and egg
industry.
Note:Live animals are
not permitted at Project Achievement.
POWER
AND ENERGY
To
develop an understanding of the basic
principles and theories of electricity and
its generation and distribution.
To
understand the important effect electric and
petroleum energy has on man and his
environment.
To become
aware of and abide by federal, state, and
local laws and codes regarding the operation
of petroleum or electrical powered
equipment.
To
promote knowledge of safe practices and
procedures to prevent personal injury and
property damage.
To
develop the ability to safely operate,
maintain and repair petroleum or electrical
power sources and their devices and systems.
To
acquire knowledge regarding efficient
utilization of petroleum or electrical
energy through the production of heat,
light, power or communication.
To
develop an understanding of the economics of
efficient purchase and operation of
electrical or petroleum powered equipment
and an ability to keep and interpret a
record of the cost of operation and
ownership.
To
explore career opportunities associated with
electric, petroleum and electronic
industries.
PUBLIC
SPEAKING
To
develop leadership abilities, build
character and assume citizenship
responsibilities.\
To
recognize the necessity of obtaining all
available information on a given topic
To
encourage careful organization of the
material to be presented in a speech
To
develop a pleasing personal appearance
before an audience
To
acquire the ability to speak convinvingly in
public
SAFETY
Develop
leadership abilities, build character, and
assume citizenship responsibilities.
To learn
that accidents and injuries on the farm, in
the home, on the highway, in the community,
and during recreation can be reduced.
To
recognize hazards and how to correct them.
To
practice safety on the farm, in the home, on
the highway, in the community, and during
recreation.
To
stimulate the entire family to become safety
conscious.
To
appreciate and understand that safety work
leads toward the basic objectives of 4-H
work.
To become
better citizens of communities and the
nation through participation in the
cooperative program that helps others.
To
provide a way for youth to have an important
part in the whole safety movement of the
nation.
SHEEP
& MEAT GOATS
To
develop leadership abilities, build
character and assume citizenship
responsibilities.
To
acquire an understanding of sheep breeding,
production, and management practices and
acquire skill in executing them by owning,
caring for, and keeping records on one or
more head of sheep. Actual ownership is
not required
To
demonstrate sound sheep breeding, feeding,
and management practices on the home farm
and in the community.
To gain
an understanding and appreciation of the use
and role of sheep by products (such as wool
and lanolin) in the economy.
To be
able to identify the types and grades of
sheep and employ efficient methods in
marketing.
To
identify the degree of quality, the
wholesale and retail cuts of lamb and lamb
products, and understand their importance to
human nutrition.
To
develop integrity, sportsmanship, the
ability to cooperate and to speak in public
through participation in related activities
such as demonstrations, judging events,
tours and exhibits.
To learn
to appreciate the contribution of science
and its influence on/ application to the
dairy, sheep and meat industries.
Note:Live animals are
not permitted at Project Achievement.
SPORTS
To gain
knowledge and appreciation for various
leisure time activities, particularly those
in the area of sports.
To
develop worthwhile and enjoyable skills for
meaningful leisure time activities.
To
participate in activities which are helpful
in one's physical growth and development
Encourage
4H'ers to better understand and demonstrate
all phases of firearms and/or archery usage.
NOTE: Firearms and like
weapons including but not limited to rifles,
shotguns, bb guns, paintball guns, potatoe
guns and other items that propel a projectile
are not allowed to be used as visual aids in
any 4-H presentations. Additionally any
bacteriological weapon, biological weapon,
destructive device, detonator, explosive,
incendiary, over-pressure device, poison gas
or explosive device may not be used in any
4-H presentations.
TEXTILE, MERCHANDISING &
INTERIORS
Objectives:
To gain an understanding of
apporpriate and flattering dress for all
occassions and clothing for special needs,
uses and cultures.
To gain skill and knowledge
necessary to make wise consumer choices in
the selection and purchasing of clothing,
textiles and accessories.
To develop the ability to assess
needs and plan a wardrobe suitable to an
individual
To increase knowledge of textiles
used in clothing and accessories
To develop skills necessary for
proper care and maintenance of clothing,
textiles, and accessories
To develop skills necessary for to
construct and repair clothing
To study fashion with emphasis on
fashion innovation, trends, design, product
categories, and advertising
To gain knowledge and
understanding of textile and apparel
manufacturing, distribution, and marketing
systems
To plan home living spaces and
specific rooms which consider lifestyles of
family members, resources available,
efficiency and elements and principles of
interior design.
To develop skills in recognizing
and selecting quality products, workmanship,
and features for the home structure,
interiors, furnishings, products and items
for various home situations
To give proper care and apply
restoration techniques to furniture,
furnishings items and household surfaces.
To develop an appreciation of and
skills in repair maintenance, and home
improvement techniques.
To develop an awareness of career
opportunities in textiles, merchandising,
and interiors.
VETERINARY
SCIENCE
To
develop leadership abilities, build
character and assume citizenship
responsibilities.
To
develop a better understanding and
appreciation of veterinary medicine.
To
develop a sense of inquiry in exploring the
field of veterinary medicine as a possible
career.
To
develop an appreciation for the importance
of using good management and sanitation
practices in maintaining healthy birds and
animals.
To
develop skills, knowledge and attitudes that
will be useful in later life.
Note:Live animals are
not permitted at project achievement.
WILDLIFE AND MARINE SCIENCE
To
develop an understanding of the economics
and aesthetic values of wildlife and marine
life and an appreciation of the potential of
these resources to the state.
To
develop knowledge and understanding relative
to the wise use and management of these
resources.
To
develop integrity, sportsmanship,
cooperation and ability to speak in public
through participation in related activities,
such as demonstrations, talks, tours,
exhibits, etc.
Note:Marine Science includes
of or living in salt water, marsh areas or
brackish waters. Live animals are not
permitted at project achievement including
hermit crabs and aquatic animals.
WORKFORCE PREPARATION AND CAREER
DEVELOPMENT
To
understand and demonstrate how personal
values, goals, skills and available
resources affect career choices.
To
acquire knowledge regarding developing
skills necessary for career selection,
employment, developing a resume and/or
interviewing for a job.
To
develop leadership abilities, building
character & assume citizenship
responsibilities.
To learn
practical skills necessary for employment.
To
develop a business plan.
To
prepare youth for employable futures.
To
explore various career opportunities
available in today's workforce.
To
understand and demonstrate skills necessary
for admittance in advanced, educational
programs including college and technical
programs.
To
develop skills necessary for completion of
requirements for college and technical
school admission.
Georgia
4-H Activities & Award Guidebook webpages
coordinated by Jenny Jordan (jwj4h@uga.edu)
revised 1/15/21012 enrollment clarified
eligibility information connected
technology set up clarified
Arts & Crafts clarify Leisure project
lists
Dairy Foods requirements change to include Dairy
requirement, MyPlate, preparation list,
& menu card Festive Foods for Health change to
include MyPlate, preparation list,
& menu card
Fashion Revue change to optional self
construction
Food Fare change to include
clarify one dish meal, and include MyPlate,
preparation list, & menu card
General Recreation clarify Leisure
project lists
Performing Arts changed accompaniment to
recorded (not cd or cassette only)
Outdoor Recreation clarify Leisure project
lists
Sports clarify Leisure projects lists
The University of Georgia College
of Agricultural and Environmental Sciences
The University of Georgia and Ft. Valley
State University, the U.S. Department of Agriculture and
counties of the state cooperating. The Cooperative Extension
Service offers educational programs, assistance and
materials to all people without regard to race, color,
national origin, age, sex or disability. An equal
opportunity/affirmative action organization committed to a
diverse work force.
