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Page Content  (Click on the headings below for more information)
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(4th-12th)
The 4-H Fun with Fashion event provides practice in consumer purchasing skills. For the contest 4-H members are given a scenario to shop for and model the clothes they selected. The cost of the outfit and accessories, comparison shopping, and appropriateness for the scenario are considered along with modeling skills.
The Clover Collection competition provides 4-H members with the opportunity to show off their sewing skills. Each participant will pick a pattern and sew their own garment for this fun contest.
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(6th-12th)
Youth are trained in decision making skills related to purchasing decisions. The contest teaches how to observe, compare and make decisions based on facts collected. It also provides experience in organizing thoughts and defending decisions with oral reasons. In this contest, 4-Hers learn to rank articles or products over others based on standards and quality. Participants also gain skills in teamwork through a group think activity.
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(4th-12th)
Dairy Judging trains young people in decision-making skills related to the Dairy Industry. 4-H members will learn:
How to evaluate the milk production of dairy cows and heifers. How to evaluate the proper structure of dairy animals. How to evaluate the longevity of dairy cows in production. How to justify placings in a set of oral reasons.
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Dairy Products Judging
(6th-12th)
Dairy products judging trains young people in decision making
skills related to milk and milk products. Team members learn:
- How to evaluate the quality of dairy products.
- How to identify the differences between dairy products and non-dairy products.
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contest will be divided into four parts. Members will be asked to
evaluate a group of six milk samples on the basis of flavor
criticisms. Members will be asked to evaluate a group of five
samples of cheddar cheese on the basis of flavor, body and
texture. Members will also be asked to evaluate a group of six
samples of vanilla ice cream on the basis of flavor, body and texture. Finally
members will be asked to determine which of a given group of samples is a
“real” dairy product and which is an artificial counterpart (butter vs.
margarine, coffee whitener vs. half and half, whipped
cream vs. non-dairy whipping topping, cheese vs. non-dairy imitation
cheese). The Contest will be held in October each year.
For more information please contact Michelle Matthews. |
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(4th-11th)
Youth are trained in decision-making skills
related to forestry and forest management. 4-H members learn:
- How to identify native species of trees by their twig, fruit, and wood.
- How to identify insects and diseases found in trees of the Tennessee forest.
- How to measure trees and evaluate timber.
- How to use a compass and basic geometric concepts.
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(4th-12th)
Horse Bowl and Hippology trains young people in decision
making skills related to horse care and management. 4-H
members learn:
How to care for and manage equine. Knowledge related to the horse and the horse industry. How to apply this knowledge by answering questions in a competitive format.
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(4th-12th)
Horse Judging trains young people in decision-making skills
related to equine selection. 4-H members learn:
How to evaluate the conformation of different types and breeds of horses. How to evaluate the performance of different types and breeds of horses. How to defend their placings through the delivery of oral reasons.
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Land Judging
(5th-11th)
Youth are trained in decision-making skills related
to soil and water conservation. 4-H members learn:
- How to determine the physical characteristics of the soil.
- How to interpret this information for decision-making regarding usage and management practices for this soil.
- How to predict the limitations of this soil and expected crop yields.
- How this soil will affect the quality of ground and surface water.
- How this soil will be adapted to a possible home site.
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FCS Skillathon
(6th - 12th) |
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(4th-12th)
This program trains young people in decision making skills related to the evaluation of meat animals. 4-H members learn:
- How to evaluate the conformation of different breeds of beef cattle, sheep and swine.
- How to use performance data to assist in evaluation and selection of livestock.
- How to defend their placings through the delivery of oral reasons.
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(6th-12th)
The purpose of Meat Identification judging is for 4-H'ers to
develop an appreciation for red meats as a protein source and
to become better informed as consumers. Each member will learn how to
recognize various cuts and quality grades of meat, identify which species
the meat is from, and learn the proper cooking method for each.
Resources:
Meat Identification
 4-H Meat ID Codes.pdf
Meat Retail Cut ID.pdf
This competition will be held in April each year.
For more information, please contact Michelle Matthews at
723-5141.
For more information please contact Michelle Matthews. |
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(6th-12th)
The purpose of Outdoor Meat Cookery is to promote the use of meat products in the diet by teaching the art and science of safely preparing the beef, lamb, pork and poultry in an outdoor setting. Contestants are scored on their safety and efficiency; appearance; imagination and recipe; and palatability and attractiveness of the final product.
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Poultry Judging
(4th-12th)
Youth are trained in decision making skills related to the evaluation of chicken and egg production. 4-H members learn:
For more information please contact Michelle Matthews at
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Wildlife Judging(4th-12th)
Young people are trained in decision making skills related to wildlife management. 4-H members learn:
- To determine wildlife management practices needed for a given situation.
- To match foods to the different species of wildlife which eat them.
- To match the different habitats used by each species of wildlife.
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