Eligibility Rules

• Participants must be 4-H members during current year and enrolled in 4-H Enrollment for the county of competition
  
• Participants must be in 7th grade of the current 4-H year and must not have completed the 8th grade 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.
• 4-H'ers who have been named district winners as a Junior 4-H member are not eligible to participate in the same project area as a Junior 4-H member. Although project competition is divided by grade, 4-H'ers may not compete in the same project at a different junior grade level should he/she placed first in that project as a junior the previous year. For example, a 1st place winner in 7th grade Dog Care is not eligible for competition in 8th grade Dog Care.
  
• No award will be made unless a club member's achievements are supported by records required

General Information

• A county may bring up to four (4) Junior 4-H'ers in a project to DPA. A project includes both 7th & 8th graders.  So a county may bring four total 4-H'ers in 7th & 8th grade Dog Care in any combination.  EXCEPTION: Only two (2) 4-H'ers from the same county may compete in the Foods LAB projects due to the lack of space.  Each 4-H'er  will compete against all 4-H'er sin the competition including those from his/her county.
  
• Presentations will be limited to a maximum of ten minutes. Exception: 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 (Better Breakfast, Dairy Foods, Festive Foods for Health, Food Fare, Muffins & Pizza) 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.
• The club member's records will count a maximum of 40 percent and the presentation o will count a maximum of 60 percent in determining the District Winner.

• Enroll in and carry out activities in project area selected.
• Plan, prepare and submit a Junior 4-H Portfolio

  Submit current year's Junior 4-H Portfolio. (instructions)

Portfolio includes Cover  2 pages of Accomplishments including project work, sharing and helping in project area,leadership, community service/citizenship and other activities, 1 page of Supporting Material

• 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 60% presentation and 30% record
• County winners will represent county at District Project Achievement.
  

• District~Each participant will receive district recognition

                                
PROJECT ACHIEVEMENT PROJECTS & OBJECTIVES
presentations are illustrated talks using the general scorecard unless indicated

ARTS

• To gain knowledge and appreciation for various leisure time activities particularly those in the area of arts.
• To provide an opportunity to develop one's skills in arts.
• To provide an opportunity for expressing originality and creativeness in art forms.
• To provide an opportunity to serve by sharing fun with others.

• To acquire an understanding of beef production including breeding, feeding management practices, by products and end products.
• To acquire skills necessary to own, care or exhibit beef cattle. However actual exhibiting is not a requirement.
• To develop integrity, sportsmanship, cooperation, and public speaking skills by participation in related educational activities, such as demonstrations, talks, judging events, tours and exhibits.

BETTER BREAKFAST
Lab--- 1 hour

• To learn the foods that should be eaten each day for good health.
• To acquire skills needed to plan, prepare and serve nutritious breakfasts.
• To learn the main nutrients in foods commonly used for breakfast.

• Prepare and display a breakfast from the 4-H Foods Recipe book in 1 hour using a gas range.  4-H'ers are responsible for their own equipment, ingredients, preparation, setting up and displaying of the breakfast.  4-H'ers should display the dish with the appropriate place setting.  (Click here for place setting example)
• Plan and bring a menu for a meal using the menu card card format 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. 
  
• Ingredients must be measured and chopped on site during the lab competition. All chopping should be done with an appropriate knife on a cutting board. Ingredients should be measure onsite, too. Do not pre-measure ingredients for the recipe prior to the contest.
• All meat used in recipes for project achievement must be USDA inspected.
• Wear a hairnet, appropriate clothes and closed toe shoes during food preparation projects.
  
• Share knowledge of foods, nutrition and project in discussion with judges based on MyPyramid or MyPlate.
  

• To demonstrate sound cat care and management practices including feeding, care, handling and grooming
• To learn basic first aid and simple treatments for cat ailments not requiring veterinary treatment.
• To learn the importance of good nutrition to the health of your cat.
• To learn to appreciate cats as household companions.
• To explore and learn about different breeds of cats and their origins.

COMMUNICATIONS

• To recognize the necessity of collecting available information on a given topic.
• To encourage careful organization of material to be presented visually, verbally, or in written form.
  
• To understand the communication process; to better communicate as an individual and with others and to understand the value of various methods of communication in a community.

COMPANION ANIMALS

• To demonstrate sound companion animal and management practices including feeding, care, handling, and grooming.
• To learn basic first aid and simple treatments to pet ailments not requiring veterinary attention.

COMPUTERS

• To develop a greater appreciation for science
  
• To encourage a scientific inquiry and intellectual curiosity.
• To provide opportunities for the development of knowledge and skills in the field of electronics and computers.
  

CONSERVATION OF NATURAL RESOURCES

• To enable 4-H members to achieve a better understanding of the importance of conserving the earth's natural non renewable resources
• To enable the member to become more effective citizens by conserving natural resources today and for the future
• To learn appropriate practice and methods of conservation.
• To develop the 4-H member's leadership traits and ability to speak before an audience.
  

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.

• To gain knowledge and appreciation for various leisure time activities especially crafts.
• To provide an opportunity to develop one's skills in craft making.
• To provide an opportunity for expressing originality and creativeness in art forms.
• To provide an opportunity to serve by sharing fun with others.

• To encourage interest in dairying and develop a "dairy mindedness" in 4-H members.
• To teach 4-H members the importance and place of the dairy cow and dairy goat in a well rounded farm program and the production and marketing of dairy products.
• To demonstrate the value of proper and efficient feeding and management of dairy cattle. Actual ownership is not required
• To learn and appreciate the contribution of science and its application to the dairy industry.
  

DAIRY FOODS
LAB--1 Hour

• To understand the role milk and other dairy foods play in providing important nutrients for health and growth.
• To identify the nutrients and their functions in dairy foods.
• To determine the amount of milk or the dairy foods required by MyPyramid or My Plate for different age groups.
• 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.
  

• Prepare one dairy food snack from the 4-H Foods Recipe Book. 
  
• The dish to be prepared must be finished and displayed within the required time of one hour  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 must use proper management and food preparation techniques and must serve dish in an appropriate way. (Click here for place setting examples)
• 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.  Chopping of ingredients should be done onsite with appropriate knife and cutting board. 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.

DOG CARE AND TRAINING

• To develop an understanding of the values of scientific research and its influence upon dog husbandry.
• To demonstrate sound dog care and management practices including feeding, care, handling, grooming and fitting.
• To learn and follow basic regulations for dog health including first aid and simple treatments for ailments not requiring veterinary  attention.

• To provide learning experiences so young people will have a better understanding and appreciation of Entomology.
• To provide learning experiences so young people will learn how to make simple identification of insects and other arthropods (spiders, ticks, mites, scorpions, etc.)
• To provide learning experiences so young people may learn how to make insect surveys and control harmful insects and arthropods (spiders,ticks,mites,scorpions)

ENVIRONMENTAL SCIENCE

• To enable 4-H members to gain an awareness of environmental trends and issues relating to ecosystems, humankind and the environment, pollution and waste management.
• To enable members to become effective and informed citizens by understanding public concerns for the environment.
• To learn and demonstrate the value and benefit of both current and experimental practices which strive to promote solutions to environmental challenges.
• To develop the 4-H member's leadership traits and abilities to speak before an audience.

FAMILY RESOURCE MANAGEMENT

• To develop an awareness of how values, goals, and resources such as time, income, and human capital affect our decision-making and management behavior.
• To learn how to develop a simple plan for spending.
• To understand the 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 of borrowing, saving, and investing options and how they work.
• To share time and money management information with others.
  

FASHION REVUE

• To enhance personal appearance and self-esteem through improved posture and good grooming habits.
• To learn basic modeling techniques.
• To understand basic elements and principles of art as related to improved personal appearance.
• To learn to select and use sewing and pressing equipment.
• To acquire knowledge and develop skills necessary to make simple outfits.
• To develop ability to select suitable and becoming accessories.
• To develop ability to judge value of garment in relation to time and money spent.
• To learn basic fiber and fabric terminology.

• Construct (sew) a simple outfit to model at Project Achievement. Outfit must be either:
• simple skirt and top OR
• simple pants and top OR
• simple shorts and top OR
• simple dress
  
• For District Project Achievement, the outfit ‘s construction will be judged according to the "4-H Quality Construction Checklist".
• At the competition the 4-H'er will:
• Model the outfit and change for the judges to review the garment.
• Answer questions on construction of outfit.

FESTIVE FOODS FOR HEALTH
LAB--1 Hour

• To plan a party menus for one meal, including the dish prepared with an emphasis on  menu choices low in fat, sodium, sugar, calories, or a combination of the above utilizing  the MyPyramid or MyPlate
  
• To practice recommended food preparation skills including food safety by preparing international / ethnic foods, or party foods/ appetizers/ hors d'oeuvres.
• To select appropriate foods for content of either fat, salt, sugar or calories in the diet.
• To determine the calories in foods / dishes prepared.

• Prepare one festive food (international/ethnic food/party food) dish from the 4-H Foods Recipe book.
  
• The dish to be prepared must be finished and displayed within the required time of one hour . 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 must use proper management and food preparation techniques and must serve dish in an appropriate way. (Click here for place setting examples)
• 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.
• Chopping of ingredients should be done onsite with appropriate knife and cutting board.
• 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.

• To better understanding of and an appreciation for plants and their role in beautification of the environment and the home landscape.
• To help boys and girls develop poise, leadership, and the ability to express themselves before an audience.
• To learn how to plant, grow, and appreciate flowers, shrubs, and grasses.
• To learn the basic principles of landscape design.

• To plan menus using the MyPyramid or MyPlate food guides and to plan a one day menu.
  
• To learn how fruit and/or vegetable salads can play a role in the diet by including them in the daily food plans.
• To learn basic food preparation skills by preparing fruit and/or vegetable salads.
  

Each Food Fare Participant will:

• Prepare one fruit or vegetable salad from the 4-H Foods Recipe book.
  
• The dish to be prepared must be finished and displayed within the required time of one hour. 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 must use proper management and food preparation techniques and must serve dish in an appropriate way. (Click here for place setting examples)
• 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.
• Chopping of ingredients should be done onsite with appropriate knife and cutting board.
• 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.
• 
  

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 make better food buying decisions by practicing comparative shopping to plan menus using the MyPyramid or MyPlate guides.
  
• To become aware of the importance of good nutrition for sports performance and healthy living.

• To learn how the food you eat can help you feel better and understand the relationship of nutrition to health and disease  prevention.
• To learn why your body needs nutrients, factors affecting nutritional needs and important food sources of key nutrients.
• To become aware of the importance of good nutrition for sports performance, especially energy and fluid needs of the athlete.
• To learn the role of nutrition, specifically carbohydrates and fluids, in performance

• To learn how to handle and store food safely to prevent food borne illness.
• To learn how to store food so it retains its quality and much of its nutritive value.
• To acquire the knowledge and skills essential for the successful preservation of food.
• To learn the scientific principles of food safety, preservation and storage.

• 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.
• Learn about environmental protection and the wise use of natural resources.
• Explore career, job and production leisure opportunities.
• To understand and practice good forestry practices.
• To understand the importance of keeping America "green" by preventing forest fires.

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.

• To create an interest among boys and girls in fruit, vegetable and nut production.
• To provide learning experience so young people will acquire knowledge and develop skills in the care and management of fruit, vegetable or nut projects.

• 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
Be sure that 4-H'ers project is in the proper leisure category, check leisure activity guide

• To learn the skills needed to choose products or services that maintain or improve health or appearance.
• To learn to identify and control factors that produce stress.
• To develop healthy habits that prevent abuse of drugs, alcohol and cigarettes.
• To learn general health principles that promote good health, physical fitness and attractive appearance.

HISTORY

• To develop leadership abilities, build character and assume citizenship responsibilities
• To develop an appreciation for history as it relates to our culture and influences in our present timet\
• To gain knowlege of historical events, figures, clothing, and architecture.
• To explore the past to gain meaning for the future.
• To gain an understanding of various movements of the past including but not limited to the civil rights movement, the woman's movement or industrialization.
• To explore historical developements relative to different regions of the world including civic, cultural, economic and historical elements
 

• To develop leadership abilities, build character and assume citizenship responsibilities.
• To experience the pride of owning a horse or pony and being responsible for its management. Actual  ownership is not required
• To develop an appreciation for horseback riding as a healthy and wholesome form of recreation.
• To learn skill in horsemanship and an understanding of the business of breeding, raising, and training horses.
• To increase knowledge of safety precautions to prevent injury to themselves, others, and their mounts.
• To promote greater love for animals and a humane attitude toward them.
• To be better prepared for citizenship responsibilities through working in groups and supporting community horse projects and activities.

HOUSING, EQUIPMENT & ENVIRONMENT

• To gain an understanding of how housing can help satisfy the human need for shelter, security, privacy, social interaction, self-expression and space requirements.
• To explore family housing needs from the standpoint of health, safety, and finance.
• To study the various types of housing available and to develop judgment in selecting housing to meet family needs at different  stages of the life cycle.
• To gain an understanding of energy and water requirements of the home environment and simple conservation measures.
• To gain an understanding of the importance of household waste management, water and indoor air quality in the homeenvironment.
• To gain an understanding of technological devices and their use within the household.  (limited to HVAC systems, Smart Homes, solar energy,Not household equipment.)
• To share knowledge gained in housing, household equipment and the housing environment with others.
• To explore the variety of household equipment and the appropriate uses for those in the home.

HUMAN DEVELOPMENT

• To learn more about your past, present and future.
• To learn about the ways other people are a part of your life.
• To learn more about the ways we develop socially, mentally, physically and spiritually.
• To be involved in community problems and events.
• To share what was learned in project activities.

INTERNATIONAL

• To learn about another country's culture, traditions, festivals/celebrations, geography, population, religions, education, foods and  language.
• To understand and appreciate differences in various cultures.
• To increase awareness and understanding of international events.
• To create global friendships through hosting,outbound travel, contacting 4-H'ers in other countries or through other creative means.
• To apply knowledge learned through project clubs and presenting programs to civic groups.
• To promote 4-H International Programs by promoting and contributing to the Georgia 4-H International Website or encouraging participation in 4-H Exchange Programs.

MARINE RESOURCES

• To learn something about the different forms of marine life (salt waters, marsh areas and brackish waters).
• To learn something about the place of each group of marine life as a part of our marine resources and world of nature.
• To better appreciate our marine resources and how to conserve, protect, and utilize our marine resources through conservation  and management.
• To appreciate marine resources as a recreational opportunity.

MUFFINS
Lab--1 hour

• To learn to make muffins and to judge the characteristics of a quality product.
• To learn the main nutrients available from breads and cereals.
• To develop an appreciation of the value of bread in the diet and how it relates to the Food

• Make muffins using the standard recipe found below. If the recipe listed below is not used, the participant is ineligible to be named the district winner in this project  4-H'ers must provide all food, supplies and equipment needed for preparation, display and clean up. All preparation, display and clean up must be done by the 4-H'er.
• Use proper management and food preparation techniques and display the muffin in an appropriate way. (Click here for place setting examples)
• 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. 
• Ingredients for recipe must be measured on site during the lab competition. Do not pre measure ingredients for the recipe prior to the contest.
• Chopping of ingredients should be done onsite with appropriate knife and cutting board.
• All meat used in recipes must be USDA inspected.
• Wear a hairnet, appropriate clothes and closed toe shoes during food preparation projects.
• Share knowledge of foods, nutrition and projec tin discussion with judges including MyPyramid and/or MyPlate.
  

OUTDOOR RECREATION

• To gain knowledge and appreciation for various leisure time activities, particularly those in the area of outdoor recreation.
• To provide an opportunity to develop one's skills in outdoor recreation.
• To provide an opportunity to serve by sharing fun with others.

PERFORMING ARTS
includes General, Instrumental, & Vocal
Click here for leisure activity guide

• 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.

• Understand and be able to apply the principles of lighting indoors, including flash photography and available light.
• Understand the mechanics of adjustable cameras and interchangeable lenses, as well as different camera film formats  (sub miniature, 35 mm, 6 cm, 4 x 5) and operational types (range finer, twin lens reflex, single lens reflex, view finder and videocamera).
• Develop a working knowledge of the process involved in processing and printing black and white film, including types of films and characteristics, the chemistry used to process film and paper and be able to show good quality results; or select an area of special interest such as nature, sports or fashion and develop a color slide presentation showing your involvement in this area; or illustrate "how-to-do" something with color slides and a lecture.

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, characteristic, habits and manipulation of systems in plants and animals (Biological Sciences, Biotechnology).
• To acquire and demonstrate knowledge and to investigate earth and space processes which include geology, astronomy,meteorology, oceanography, and paleontology (earth science)

• To learn to make pizza and to judge the characteristics of a quality product.
• To learn the main nutrients available from breads and cereals.
• To develop an appreciation of the value of bread in the diet and how it relates to MyPyramid or MyPlate

• Make pizza using the standard recipe found below. One half (1/2) of the pizza must be made with only the toppings listed in the recipe to be tasted by the judges and scored. The other half of the pizza may include toppings of the 4-H'ers choice. This half will not be tasted by  the judges. If the recipe listed below is not used, the participant is ineligible to be named the district winner in this project  4-H'ers must provide all food, supplies and equipment needed for preparation, display and clean up  Pizza stones are not allowed.
• All preparation, display and clean up must be done by the 4-H'er.
• 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. 
• Ingredients for recipe must be measured on site during the lab competition. Do not pre measure ingredients for the recipe prior to the contest.
• Chopping of ingredients should be done onsite with appropriate knife and cutting board.
• All meat used in recipes must be USDA inspected.
• 
  
• Use proper management and food preparation techniques and display the pizza in an appropriate way.  (Click here for place setting examples)
• Wear a hairnet, appropriate clothes and closed toe shoes during food preparation projects.
• Wear an hair net  and close toed shoes.
• Share knowledge of foods, nutrition and project in discussion with judges including MyPyramid or MyPlate
  

• To provide opportunities for improved understanding of modern farming and overall agricultural practices.
• To understand plants and show they grow, reproduce and are utilized.
• To understand soils and how they are formed, their different properties and classifications.

PORK PRODUCTION

• To acquire an understanding of swine breeding, production and management practices and acquire skill necessary to own care for and exhibit swine. Actual ownership or exhibiting 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, tours and exhibits.

• To create an interest in poultry science
• 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.

POWER AND ENERGY

• To encourage 4-H members to learn more about electricity and the proper use and care of electrical equipment.
• To provide opportunities for the development of knowledge and skills in the field of electronics.
• To train 4-H members to care for tractors, small engines and other farm, garden and lawn machinery skillfully, safely and economically.
• To encourage 4-H members to better understand the function of the automobile power train and to do simple care andmaintenance activities.
• To encourage a scientific inquiry and intellectual curiosity

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

• To learn how to recognize safety hazards and how to correct them.
• To learn that accidents and injuries can be reduced.
• To develop integrity, sportsmanship, cooperation and ability to speak in public through participation in related activities, such as  demonstrations, talks and exhibits.

SHEEP & MEAT GOATS

• To acquire an understanding of lamb or meat goat breeding, production, and management practices and acquire skill necessary to own care for and keep records on these animals. However, actual ownership or exhibiting them 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, tours and shows.

• To gain knowledge and appreciation for various leisure time activities, particularly those in the area of sports.
• To provide an opportunity to develop one's skills in sports.
• To provide an opportunity to serve by sharing fun with others

• To introduce 4H'ers to the sport of shooting.
• To create an awareness of shooting safety.
• To develop poise and self-control.
• 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.

• To improve self-confidence through grooming practices and clothing selection.
• To learn basic principles of wardrobe planning and coordination.
• To learn proper clothing care practices and develop maintenance skills.
• To learn basic textile fiber and fabric terminology.
• To study textiles with emphasis on selection, use, performance and care.
• To develop the skills needed to select quality ready-to-wear.
• To study fashion with emphasis on fashion innovation, trends, product categories, marketing, and advertising.
• To recognize and use properly the elements and principles of design in relation to home furnishings and interiors.
• To gain experience in making and reading a scaled drawing of a home floor plan, planning work centers within the home, and conducting simple household repair and improvement projects.
• To select, arrange and care for interiors and home furnishings including furniture, home textiles, window treatments, accessories and the home structure including hard surfaces, coverings and fixtures.

VETERINARY SCIENCE

• To acquire knowledge about the scope and opportunities available in veterinary medicine.
• To acquire knowledge and thus be better prepared to care for animals in the most efficient manner in both health and disease.
• To determine a "normal" animal and reasons for variations

• 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.

• To understand and demonstrate how personal values, goals, skills, interests, hobbies and available resources affect career  choices.
• To develop leadership abilities, build character and assume citizenship responsibilities.
• To learn about age appropriate jobs for Juniors such as babysitting. lawn care, etc.
• To explore admission requirements for advance educational programs including college and technical programs.