Fling Handbook Draft

8/2/2019 Fling Handbook Draft

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Working Draft

4-H FLING &EXPO

HANDBOOK


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Description of the eventThe 4-H fling and Expo is a field day intended to provide a variety of fun andpositive educational experiences. 4-H members can exhibit projects, practice

judging skills, learn about science, technology, crafts, home arts, and more.

4-H members of all ages can enter items to be judged/displayed or simply attendand participate in the many interactive stations.

This event is intended to provide exposure to the many project options 4-H offersand give youth the chance to explore a range of sample activities. It is also intendedto provide leadership opportunities for teen and junior leaders who may design,chair, or supervise specific stations/ activities or serve as judges.

Entry categories and activities are subject to change each year to ensure the events

appeal to returning participants.

Note: All SEWN/NEEDLEWORK, All GARMENTS, Resume & Cover letter must bedelivered to the 4-H office by the specified date for judging (see entry form) prior to the eventdate.

All other items must be checked in at the site of the event during the registration period.

************************

Overview


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Table of Contents

Entry form (template)Category details

Fun Activities & judging contestPeople Choice ballots

Judging Forms

Sewn items--competitive & non-competitive/Cloverbud

Photography--competitive & non-competitive/CloverbudSpecial Recipe: Varies each year-competitive & non-competitive/Cloverbud

Home Arts (stitched, knitted,

Crafted)

-competitive & non-competitive/Cloverbud -Themed Place Setting

-competitive & non-competitive/Cloverbud

Smoothie Blend Off(not open to primary members)

Resume & Cover Letter(not open to primary members)

Job Interview Competition(http://www.ca4h.org/files/51307.pdf.).

Passport (template)

Fling Committee details
http://www.ca4h.org/files/51307.pdfhttp://www.ca4h.org/files/51307.pdfhttp://www.ca4h.org/files/51307.pdfhttp://www.ca4h.org/files/51307.pdf


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4-H Fling & ExpoA Lake County Field Day

March 24, 2012 Presbyterian Church, KelseyvilleOpen To All Lake County 4-H Members

All entry forms due to the 4-H office March 15, 2012

Sewn/Needlework/resume projects are due for prejudging to the 4-H Office by: March 20, 2012

before 5 pm

All other items bring to the event between 8:30-9:00 (CHECK IN)

Name:____________________________________ Club:_________________________

Address:___________________________________________ Phone:__________________________

Email: ____________________________________________ Age:_______ Grade:_______

Completeentry form below.(see attached sheet for category descriptions)

Categories : (for more details see category descriptions)Cloverbuds age 5-8 (non-competitive) Juniors age 9-10 Intermediates age 11-13 Seniors age 14-19

YOUTH Fashions: Sewn/needlework OTHER Sewn item:

Traditional GarmentAccessoryRemade garmentQuilt or Quilted item (must be stitched)

Needle Arts (knitted/woven, etc) Outfit on a Budget Decorated Duds Home Arts (stitched, knitted, crafted)

YOUTH Foods/HomeArts

Decorated cake competition Creative snack Contest Themed place setting Fruit smoothie blend off

Photography: living things or non-livingthings, story board (new)

Interview Contest (pre-entry recommended) Resume & cover letter contest Educational display (describe)

YOUTH Fun (open for all members, no nee

to pre-register)

Decorated cake/best place setting voting cookie judging

OJ taste test

Build-n-race sailboats

Help sew a soldier quilt

make a crafts

and MORE!!

Entry Category Description: itemized cost total


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Category DescriptionsCloverbuds age 5-8 (non-competitive) Juniors age 9-10 Intermediates age 11-13 Seniors age 14-19

SewnTraditional (list expenses)

Item(s) sewn by the 4-H member with itemized expense list.Categories:

1. Garmentsomething sewn using a pattern (skirt, PJs, apron, etc)2. Accessories - non-garment item, sewn from scratch: bag, hat, gloves, backpack,

etc

3. Quilting: any item that incorporates quilting techniques. (stitched)

Needle Arts (list expenses) knit, crochet or weave a garment or accessory. Include itemized expense list.Categories:

1. Garmenta poncho, skirt, shirt, dress, coat etc.2. Accessories - scarf, hat, belt, gloves, blanket, etc

Outfit on a Budget (include all receipts)

Members create a complete outfit for $35 or less purchased at a secondhand store. The outfit is somethingyou would actually wear to a special event or outing./set up as a display

The focus is on how complete the outfit is and wise consumer purchasing.

Decorated Duds (list expenses)

Decorate a garment(s) using arts and crafts techniques, embellish to taste. This category focuses on creative techniques and workmanship.

Home Arts An item sewn or crafted for use in or around the home.Categories:

1. Newusing a pattern or knitted/sewn from scratch: blankets, quilts, pillows, pillowcases,tablecloths, placemats, table runner, tool bag, etc.

2. Re-designedcreating something from old garments or material: flowerpot, vase, home or holidaydecoration, etc.

Photography: 5x7 mounted or matted. Must be titled. Categories: Living or non-living (limit 3 entries total)New category--StoryBoard---3-5 photos mounted on mat or card stock that visually convey a story

Resume & Cover Letter Contest: Create a formal resume based on your real life skills and achievements. Writecover letter requesting an interview for a job position. See the CA 4-H Interview Contest Manual for more detail(http://www.ca4h.org/files/51307.pdf.). Please submit to 4-H office March 16th for advance judging. (nointerview)

Interview Contest: Includes resume & and cover letter as well as an interview with the judges. See manual andlink above for more information. Pre-entry recommended. Bring cover letter and resume. Dress in 4-H whites orbusiness attire. Questions can be emailed to Joanna [email protected]

Here are the model jobs you can apply for:Jr.Div Intermediate Div Senior DivDog Walker Stand attendant ServerLeaf Remover Lost and Found Assistant Elderly CompanionPetting Zoo Helper Recycling Assistant Design Member

All SEWN/NEEDLEWORK, All GARMENTS, Resume & Cover letter must be delivered tothe 4-H office by 5pm Tues. March 20th for judging.All other items must be checked in at the Presbyterian Church, 8:30-9 am. Sat. 3/24/12.
http://www.ca4h.org/files/51307.pdfhttp://www.ca4h.org/files/51307.pdfhttp://www.ca4h.org/files/51307.pdfmailto:[email protected]:[email protected]:[email protected]:[email protected]://www.ca4h.org/files/51307.pdf


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Fun Activities and Judging ContestsCloverbuds age 5-8 (non-competitive) Juniors age 9-10 Intermediates age 11-13 Seniors age 14-19

Decorated Cake Competition: The cake and everything on it has to be edible. Cakes with non-edibdecorations or foreign objects will be for display only. Please create a title for your cake. Example: St. Patrickcake. Put the name of your cake on the plate for all to see. (Peoples ChoiceTop 3 Winners)

Creative Muffin Contest (Danish System)Muffins will be judged much as they will be for a fair entry, except our emphasis will include high nutritive value

Recipes should include ingredients representing the 4 food groups. See the example below: meat group: eggs, nuts or seeds breads & cereals group: oatmeal or flour fruits & vegetables group: raisins, apples, carrots, etc

milk group: milk, fluid or dry (butter is fat/oil, not a milk item)

Muffins will be judged on how they look both outside and inside on things such as colors, uniformity of size,texture and moisture as expected for product, as well as how they taste.

Bring 6 muffins on a paper plate (enclose in clear plastic zip bag) for judging and sampling. Write your name, ageand 4-H club on the bottom side of the plate. Bring 2 copies of your recipe on file cards (3x5 or 4x6). Your muffin

will be displayed in a special area. This event does not require you to talk to the judges.

Smoothie Blend off---bring your blender and ingredients (2 batches) and compete for the best fruit smoothie.

Sailboat design/Race Challenge: Using the materials provided, craft a boat powered by wind that cantravel 4 feet. Enter solo or with a partner. (no advance entry required)

Themed place setting: Be creative and pick a theme (birthday, holiday, western, storybook, insects, etc). Itshould be evident which theme you have selected. Overall place setting should be an expression of theyouths creativity; homemade touches are encouraged! (Danish System)

1. Pre-registration for the contest is required.2. Table settings are to be constructed and displayed on the day of the event.

3. You will have up to 30 minutes to set up your display. Only exhibitors will be allowed in contest area.4. One place setting is to be displayed, including a table covering, dinnerware, glassware, flatware, centerpiece all

arranged according to table setting guidelines and appropriate to theme/occasion.5. Centerpieces or decorative accessories are acceptable if appropriate. Each contestant will have 20 x 25 inches to

work within. Practice at home to be sure you dont exceed your space.6. Plan ahead. Know how your place setting will go together before you bring it to the event. If you assemble you

exhibit for practice, you may want to photograph or sketch the layout to help you in assembling it.7. Have fun with this! The idea is that it is fun to make a table artful and pleasant and that having meals at the

table is a great way to spend time with family and friends.

Educational Display EDUCATIONAL POSTERS

1. Home Economics 3. Going Green (recycling, conservation etc.)

2. Agriculture 4. Promoting 4-H 5. Any other (describe)

Fun Activities & Skills Events (drop in activities for everyone; no need to pre-register)Learn to judge: evaluate the best cookie. Taste and score baked good/smoothies.Learn to use a sewing machine . Make a wind powered boat or a cool pencil craftVote for peoples choice awards---decorated cake contest, place setting and educational display contest Take the OJ taste test. Make and sample unique fingerfood

Win prizes!


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PEOPLES CHOICE

Themed Place Setting w/food Entry ID _______ without food Entry ID_______

PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE



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PEOPLES CHOICE

Photography Entry ID _______

PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE

Decorated Cake Entry ID _______

PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE



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PEOPLES CHOICE

Smoothie Contestant ID _______

PEOPLES CHOICESmoothie Contestant ID _______

PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICESmoothie Contestant ID _______

PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICE

Educational Display Entry ID _______

PEOPLES CHOICEEducational Display Entry ID _______

PEOPLES CHOICE


PEOPLES CHOICE


PEOPLES CHOICEEducational Display Entry ID _______

PEOPLES CHOICE


PEOPLES CHOICE



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Score KeyMedal 32-29

Blue 28-24

Red 23-8

Sewn Item - Traditional or Remade Garment

Circle Category: traditional garment remade garment

Age _______ Years in Sewing_________ Item _____________________________________

Total Points Overall: 32 _____ _____ _____ _____ Total __

COMMENTS:

______

______

______

______

Judge Signature

Entry ID_______ Name _________________________ Club __________________

Item Construction & AppearanceExcellent

4

Good

3

Fair

2

NeedsImprovement

1

Difficulty of fabric; Fabric appropriatefor project

Hemline even and straight

Straight even/consistent stitches, andfinished seams

Gathering, Zippers, buttonholes, Set insleeves, set in bands

Care (laundered, clean, pressed)

Originality/Creativity

Overall Impression

Level of difficulty

BONUS POINTS

Submitted - pattern, material sample,and receipts/costs


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Sewn Item - Traditional or Remade GarmentCLOVERBUD

Circle Category: traditional garment remade garment

Age _______ Years in Sewing_________ Item _____________________________________

Judge Signature

Entry ID_______ Name _________________________ Club __________

Item Construction & Appearance COMMENTS

Difficulty of fabric; Fabric appropriate forproject

Hemline even and straight

Straight even/consistent stitches, andfinished seams

Gathering, Zippers, buttonholes, Set insleeves, set in bands



Overall Impression

Level of difficulty


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Photography & Storyboard

Name_______________________________ age______________

Excellent

5

Good

3

Couldimprove2

IMPACTImpact is the sense one gets upon viewing an image for the first time.Compelling images evoke laughter, sadness, anger, pride, wonder oranother intense emotion.

CREATIVITYCreativity is original, fresh, imaginative use of photography toconvey an idea, a thought, or tell a story..

COMPOSITION/PERSPECTIVEComposition is design of an image, bringing all of the visualelements together in concert. Balance: uses rule of thirds. Perspectiveenhances the image. No unnecessary details or distractions.

LIGHTINGLighting - the use and control of light Whether the light applied to animage is manmade or natural, proper use of it should enhance animage. Proper exposure.

PRINT QUALITYAppropriate part of image in sharp focus. Steady camera, sharpimage. Clean print (no smudges/fingerprints).

SUBJECT MATTERSubject Matter should always be interesting and engaging

COLOR BALANCE/CONTRASTColor Balance supplies harmony to an image when the tones worktogether, effectively supporting the image and enhancing itsemotional appeal. Color balance is not always harmonious and can beused for powerful discordant effect.

PRINT PRESENTATIONPrint Presentation gives the photo a finished look. The mats andborders used should support and enhance the image, not distract fromit. Clean, neatly mounted.

Total score

Blue 34-40 points Red 26-33 points White: 16-25

Judges additional Comments:

Judges Signature __________________


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Photography& Storyboard Cloverbud

Name_______________________________ age______________

COMMENTSIMPACTImpact is the sense one gets upon viewing an image for the firsttime. Compelling images evoke laughter, sadness, anger, pride,wonder or another intense emotion.

CREATIVITYCreativity is original, fresh, imaginative use of photography toconvey an idea, a thought, or tell a story.

COMPOSITION/PERSPECTIVEComposition is design of an image, bringing all of the visualelements together in concert. Balance: uses rule of thirds.Perspective enhances the image. No unnecessary details ordistractions.

LIGHTINGLighting - the use and control of light. Whether the light applied toan image is manmade or natural, proper use of it should enhance animage. Proper exposure.

PRINT QUALITYAppropriate part of image in sharp focus. Steady camera, sharpimage. Clean print (no smudges/fingerprints).

SUBJECT MATTERSubject Matter should always be Subject Matter should always beinteresting and engaging.

COLOR BALANCE/CONTRASTColor Balance supplies harmony to an image when the tones worktogether, effectively supporting the image and enhancing itsemotional appeal. Color balance is not always harmonious and canbe used for powerful discordant effect.

PRINT PRESENTATIONPrint Presentation provides the photo with a finished look. The matsand borders used should support and enhance the image, not distractfrom it. Clean, neatly mounted.

Evaluators Signature _____________________


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Creative Muffin Contest

Age Categories: Cloverbuds age 5-8 (non-competitive) Juniors age 9-10

Intermediates age 11-13 Seniors age 14-19

Muffins will be judged much as they will be for a fair entry, except our emphasis will include highnutritive value.

Recipes should include ingredients representing the 4 food groups. See the example below:

meat group: eggs, nuts or seeds breads & cereals group: oatmeal or flour fruits & vegetables group: raisins or carrots milk group: milk, fluid or dry (butter is fat/oil, not a milk item)

Muffins will be judged on how they look both outside and inside on things such as colors, uniformity ofsize, texture and moisture as expected for product, as well as how they taste.

Bring 6 muffins on a paper plate (enclose in plastic bag) for judging and sampling. Put your name, age,and 4-H club underneath the plate. Bring 2 copies of your recipe on file cards (3x5 or 4x6). Yourmuffins will be displayed in a special area.

4-H Creative Muffin Contest Score Sheet

Muffin Variety___________________________________

Evaluation CriteriaExcellent

4

Good

3

Fair

2

NeedsImprovement

1

I. How it LooksOutside: uniform shape, size and thickness,

crisp/tender crustproper handling/baking, even color

Inside: even color, moist (not dry or soggy)tender crumb

II. Food ValueIngredients include foods from four food groupsIII. How it tastesPleasing taste and aroma.Soft, tender, moist, (depending on variety)

IV. Following directions6 muffins provided, on paper plate, enclosed in plastic2 copies of recipe included

Total Points Overall : 32 ____ ____ ____ ____ Total __Comments:

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Entry ID ______ Name ______________________ Club_______________________

Judges Signature_____________________

Score Key

Blue 30-32

Red 26-29

White 20-26


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Creative Muffin Cloverbud

Muffins will be evaluated much as they will be for a fair entry, except our emphasis will include highnutritive value.


meat group: eggs, nuts or seeds

breads & cereals group: oatmeal or flour

fruits & vegetables group: raisins or carrots milk group: milk, fluid or dry (butter is fat/oil, not a milk item)

Muffins will be evaluated on how they look both outside and inside on things such as colors, uniformityof size, texture and moisture as expected for product, as well as how they taste.

Bring 6 muffins on a paper plate (enclose in plastic bag) for evaluation and sampling. Put your name,age, and 4-H club underneath the plate. Bring 2 copies of your recipe on file cards (3x5 or 4x6). Yourmuffins will be displayed in a special area.

Muffin Variety___________________________________

Evaluation Criteria CommentsI. How it Looks

Outside: uniform shape, size and thickness,crisp/tender crust

proper handling/baking, even colorInside: even color, moist (not dry or soggy)

tender crumb

II. Food Value

Ingredients include foods from four food groupsIII. How it tastes

Pleasing taste and aroma.Soft, tender, moist, (depending on variety)IV. Following directions6 muffins provided, on paper plate, enclosed in plastic2 copies of recipe included

Entry ID ______ Name ______________________ Club_______________________

Evaluators Signature _____________________________________


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Creative Cookie ContestAge Categories: Cloverbuds age 5-8 (non-competitive) Juniors age 9-10 Intermediates age 11-

13 Seniors age 14-19

You may make either bar, drop, rolled, or shaped cookies. Cookies will be judged much as they will befor a fair entry, except our emphasis will include high nutritive value.


meat group: eggs, nuts or seeds breads & cereals group: oatmeal or flour fruits & vegetables group: raisins or carrots

milk group: milk, fluid or dry (butter is fat/oil, not a milk item)

Cookies will be judged on how they look both outside and inside on things such as colors, uniformity ofsize, texture and moisture as expected for product, as well as how they taste.

Bring 6 cookies on a paper plate (enclose in plastic bag) for judging and sampling. Put your name, age,and 4-H club underneath the plate. Bring 4 copies of your recipe on file cards (3x5 or 4x6). Yourcookies will be displayed in a special area. This event does not require you to talk to the judges.

4-H members Age ___________ Cookie Variety/name___________________________________

4-H Creative Cookie Contest Score Sheet

I. How it LooksOutside: uniform shape, size and thickness, , crisp/tender

crust

excellent good fair Needsimprove.

4 3 2 1

proper handling/baking, even color 4 3 2 1Inside: even color, moist (not dry or soggy) 4 3 2 1

tender crumb 4 3 2 1II. Food ValueIngredients include foods from four food groups

4 3 2 1

III. How it tastesPleasing taste and aroma.

4 3 2 1

Soft, tender, moist, chewy texture (depending on variety) 4 3 2 1

IV. Following directions dozen cookies provided.Recipe included

4 3 2 1

Total overall (32)

Judges Comments:

Judge signature _________________________________

Name ___________________________Club ______________

Score KeyBlue 30-32

Red 26-29-

White 20-26


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Score Key

100-95 Gold

94-80 Blue

79-50 Red

Youth Cookie Judging Activity name _________________________________Offered only at the 4-H Fling & Expo club _______________________________________

3-4 plates of cookies (4 per plate) will be on display. Each plate will be accompanied bysampler cookies for taste and testing by participants. Each plate will be identified by aletter (A,B,C, D).

Cloverbuds age 5-8 (non-competitive) Juniors age 9-10 Intermediates age 11-13 Seniors age 14-19

Cookie Contest Criteriaexcellent (30-33/34 pts)good (26-29 pts)

fair (23-25 pts)

needs improvement (22 or less)

External Features: 33 points Size: uniform for 4 cookies Golden brown color Uniform shape Crisp/tender crust Breaks easily

Internal Features: 34 points Crumb breaks easily Tender crumb No streaks or layers Moist (not dry or soggy) Coloreven throughout

Flavor/Taste Characteristics:

33 points

Pleasant taste

Pleasing texture Pleasing aroma

Cookie Scoring Cardexcellent (30-33/34)

good (26-29 l)fair (23-25 )

needs improvement (22 or less total)

Item A B C D

External Features

ScoreInternal Features

ScoreFlavor/Taste

ScoreTotals

Rank:

Explanation/comments


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Score Key

100-95 Gold

94-80 Blue

79-50 Red

Youth Muffin Judging Event name _________________________________Offered only at the 4-H Fling club _______________________________________

3-4 plates of muffins (4 per plate) will be on display. Each plate will be accompanied bysampler cookies for taste and testing by participants. Each plate will be identified by aletter (A,B,C, D).

Scoring:

Muffin Contest Criteria

Cloverbuds age 5-8 (non-competitive) Juniors age 9-10 Intermediates age 11-13 Seniors age 14-19

Muffin Contest Criteriaexcellent (22 - 25 points)

good (20-22 pts)

fair (17 -19 pts)


Shape: 25 points Size: uniform for 4 Rounded top

Crust: 25 points

Thin Tender Crisp Coloreven brown

Texture 25 points

MoistTenderEven grain inside

Flavor: 25 points

Pleasant taste Pleasing texture Pleasing aroma

Muffin Scoring Cardexcellent (22 - 25 pts)

good (20-22)

fair (17 -19 pts)


Item A B C D

External FeaturesScoreInternal Features

ScoreFlavor/Taste

ScoreTotals

Rank:

Explanation/comments


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Score Key

Medal 24-22

Blue 21-18

Red 17-6

Home Arts (stitched, knitted, crafted)

Circle Category: quilt (stiched only) placemat pillowcase other

Age _______ Years in Sewing__________ Item ________________________________

Total Points Overall 24 ____ ____ ____ ____ Total ____

COMMENTS:

__________________________________________________________________________

__________________________________________________________________________

__________________________________________________________________________

__________________________________________________________________________

________________________________________________________________

Judge Signature

Entry ID _______ Name _________________________ Club____________________

Item Construction & AppearanceExcellent

4

Good

3

Fair

2

NeedsImprovement

1

Difficulty of fabric; Fabricappropriate for project

Straight even/consistentstitches/handiwork, and finishedseams



Overall Impression

Level of difficulty

BONUS POINTS

Submitted - pattern, materialsample, and receipts/costs


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Home Arts (stitched, knitted, crafted)CLOVERBUD

Circle Category: quilt (tie quilts ok) placemat pillowcase other

Age _______ Years in Sewing__________ Item ________________________________

Judge Signature

Entry ID _______ Name _________________________ Club _____________________

Item Construction & Appearance COMMENTS

Fabric appropriate for project

Even/consistent stitches/handiwork, andfinished seams



Overall Impression

Submitted - pattern, material sample, andreceipts/costs


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THEMED PLACE SETTING CONTEST

EVALUATION CRITERIAExcellent

4

Good

3

Fair

2

NeedsImprovement

1Originality/overall impression

Table cloth and/or placemat choice andplacement

Choice of dishes

Placement of silverware

Placement of napkin

Placement of dishes

Placement of glasses and cups

Centerpiece/decoration height (lower thaneye level)compliments theme

Color coordination of all elements

Neat and clean

Fits designated spaceTheme clearly conveyed

Total Points Overall: 48 ____ ____ ____ ____ Total ____

COMMENTS:

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Judges Signature: _______________________________

Entry ID _____ Name:_____________________ Club ___________________

Score Key

44-48 Blue

40-43 Red

31-39 White


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Table Setting Guide


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THEMED PLACE SETTING CONTEST

CLOVERBUD

EVALUATION CRITERIA COMMENTS

Originality/overall impression

Table cloth and/or placemat choice and placement

Choice of dishes

Placement of :silverware, napkin, dishes, glasses and cups

Centerpiece/decoration height (lower than eyelevel)compliments theme


Neat and clean

_______________________________Evaluators Signature

Entry ID _______ Name:________________________ Club ____________________


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THEMED PLACE SETTING WITH FOOD CONTEST

EVALUATION CRITERIA

Excellent

4

Good

3

Fair

2

NeedsImprovement

1


Table cloth and/or placemat choice andplacement

Choice of dishes

Placement of silverware

Placement of napkin

Placement of dishes

Placement of glasses and cups

Centerpiece/decoration height (lower thaneye level)compliments theme


Neat and clean

Fits designated space

Theme clearly conveyed

FAVORITE FOODAppearance

Flavor and texture

Fits menu theme

Total Points Overall: 60 ____ ____ ____ ____ Total ____

COMMENTS:

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Judges Signature: _______________________________ Score Key

55-60 Blue

54-50 Red

49-15 White


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Entry ID _____ Name:_____________________ Club ___________________

Table Setting Guide


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THEMED PLACE SETTING CONTEST WITH FOOD

CLOVERBUD

EVALUATION CRITERIA COMMENTS


Table cloth and/or placemat choice and placement

Choice of dishes

Placement of :silverware, napkin, dishes, glasses and cups

Centerpiece/decoration height (lower than eyelevel)compliments theme


Neat and clean

FAVORITE FOODAppearanceFlavor & TextureFits menu theme

_______________________________Evaluators Signature

Entry ID _______ Name:________________________ Club ____________________


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Smoothie Blend Off

Contestants Name: _____________________________

Judges Signature:________________________________

Entry ID _____ Name:__________________________ Club:_____________________

Evaluation CriteriaExcellent

6-7

Good

4-5

Fair

2-3use of mixer: proper assembling andspeeds

use of measuring utensils/recipe:

Appearance: color, eye appeal

body: not too thick or thin; appealingtexture

Flavor: good blend of ingredients

Creativity: choice of ingredients

Overall Impression

BONUS: Healthy Nutritional 2-3 bonuspoints

Total Points Overall:

Comments:

SCORE KEY

BLUE - 40-49

RED 30-39

White - 14-29


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Participants Name:_________________________

Cover Letter & Resume Rubric

CRITERIA EXCELLENT GOOD SATISFACTORY MINIMUM SCORE & COMMENTSPoints 4 3 2 1

RESUME & LetterPRESENTATION/FORMAT

Typed or computergenerated

Balanced margins with eyeappeal

Format highlights strengthsand information

Appropriate fonts and pointsize used with variety

Consistent business letterformat, signed


Balanced margins Format identifies strengths

and information Appropriate fonts and point size used

business letter format andsigned


Somewhat balancedmargins

Format identifies strengthsand information

No variation in fonts and/orpoint size

Business letter format; mayomit signature


Unbalanced margins Format detracts from

strengths and information Fonts/smudges distract from

readability Business letter format not

used, may omit signature

RESUME CONTENTHeading, objective, skills,

experience, and educationcovered in detail

Extra information given toenhance resume

All action phrases used todescribe duties and skills

Information demonstratesability to perform the job

Professional terminologyused when describing skills

Heading, objective, skills,experience, and educationcovered in some detailExtra information given toenhance resume1-2 duties/skills lack actionphrasesInformation demonstratesability to perform the jobSome professionalterminology used whendescribing skills

Heading, objective, skills,experience, and educationcovered with little detailMinimal extra informationgiven to enhance resume3-4 duties/skills lack actionphrasesSome informationdemonstrates ability toperform the job

Missing one of the following:heading, objective,experience, or educationNo extra information given toenhance resume5-6 duties/skills lack actionphrasesInformation does not clearlydemonstrate ability toperform the job

Cover Letter Content

Includes proper salutation Opening explains purpose Elaborates on skills and

value to the company,creative, professional,tailored to position

Request for interview withspecific contact info

Mentions resume Includes statement of

appreciation

Includes propersalutation

Opening explainspurpose

Mentions skills andexperience tailored toposition

Request for interviewwith contact details

Mentions resume,included statement ofappreciation

Included salutation Identifies position applied

for Skills relate to position,

mentions qualifications andeducation

May omit statement ofappreciation

May omit mention ofresume

Improper or missingsalutation, does not stateposition applying for,

skills do not relate toposition, does not mentioneducation or experience,

no statement ofappreciation or request forinterview

No contact details

SPELLING &GRAMMAR (both docs)

No spelling errorsNo grammar errors 1-2 spelling errors1-2 grammar errors 3-4 spelling errors3-4 grammar errors 5-6 spelling errors5-6 grammar errors

Total Score:

Scoring Key: Blue 15-16, Red 9-14, White 4-8

Comments: Judges signature____________________________


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Participants Name:____________________

Resume Rubric

RITERIA EXCELLENT GOOD SATISFACTORY MINIMUM SCORE & COMMENTSPoints 10 8 7 6

RESENTATION/ORMAT


Balanced margins with eyeappeal

Format highlights strengthsand information

Appropriate fonts and pointsize used with variety

Typed or computergeneratedBalanced marginsFormat identifies strengthsand informationAppropriate fonts and

point size used


Somewhat balancedmargins

Format identifies strengthsand information

No variation in fontsand/or point size


Unbalanced marginsFormat detracts from

strengths and informationFonts distract from

readability

oints 15 12 11 10OB-SPECIFICFORMATION

All action phrases used todescribe duties and skills

Information demonstratesability to perform the job

Professional terminologyused when describingskills

1-2 duties/skills lack actionphrasesInformation demonstratesability to perform the jobSome professionalterminology used whendescribing skills

3-4 duties/skills lack actionphrases

Some informationdemonstrates ability toperform the job

5-6 duties/skills lack actionphrases

Information does not clearlydemonstrate ability toperform the job

oints 15 12 11 10ESUME CONTENT Heading, objective, skills,experience, and education

covered in detailExtra information given to

enhance resume

Heading, objective, skills,experience, and educationcovered in some detailExtra information given to

enhance resumeHeading, objective, skills,

experience, andeducation covered withlittle detail

Minimal extra informationgiven to enhance resume

Missing one of thefollowing: heading,objective, experience, oreducation

No extra information givento enhance resume

anking Points 10 8 6 4PELLING &

RAMMAR

No spelling errorsNo grammar errors 1-2 spelling errors1-2 grammar errors 3-4 spelling errors3-4 grammar errors 5-6 spelling errors5-6 grammar errors

Total Score:

omments:

Judges signature________________________


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Passport

4-H Fling 2011:

Fashion, Food, & Fun

Check in 8:30-9

Judging & events start at 9:20

Interview Contest (ongoing)

Muffin Judging 10 am

Smoothie Blend Off 10:30 am

Awards to follow

ctivity Stations:

__ 1. Youth judgingdecision skills

__ 2. Stitching Project

__ 3. Rockets & Pinwheels

__ 4. Trivia Quiz Bowl

__5. Veggie ID quiz

__ 6. Cola Taste Test

__ 7. Fingerknitting

__ 8. Youth Muffin Judging

__ 9. Dot Painting/Aborigine Art

__ 10. view & vote best categories:lace setting, ed display, cake deco, smoothie,

hoto

Complete 7+ for chance at a prize!

Drawing at awards ceremony.

(11:30 approx)

Must be present to win.Turn passport in at registration table.

__________________________name

Passport

4-H Fling 2011:


Check in 8:30-9





Awards to follow

Activity Stations:

___ 1. Youth judgingdecision skills

___ 2. Stitching Project

___ 3. Rockets & Pinwheels

___ 4. Trivia Quiz Bowl

___5. Veggie ID quiz

___ 6. Cola Taste Test

___ 7. Fingerknitting

___ 8. Youth Muffin Judging

___ 9. Dot Painting/Aborigine Art

___ 10. view & vote best categories:place setting, ed display, cake deco, smoothie,

photo

Complete 7+ for chance at a prize!


(11:30 approx)


_________________________name

Passport

4-H Fling 2011:


Check in 8:30-9





Awards to follow

Activity Stations:

___ 1. Youth judgingdecision skills

___ 2. Stitching Project

___ 3. Rockets & Pinwheels

___ 4. Trivia Quiz Bowl

___5. Veggie ID quiz

___ 6. Cola Taste Test

___ 7. Fingerknitting

___ 8. Youth Muffin Judging

___ 9. Dot Painting/Aborigine Art

___ 10. view & vote best categories:place setting, ed display, cake deco, smoot

photo

Complete 7+ for chance at a prize


(11:30 approx)


_________________________nam


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3/10/2012

Fling & Expo Committee DetailsTimeline:Sept/Oct reserve the site for the event

Solicit committee members

Oct-Jan design and/or assign stations including snack booth (club assignment)Update entry form

Jan-Feb Promote the event (visit clubs, council, newsletter)Inventory/order awards and prizesIdentify judges and teen helpers/chairs (solicit volunteers all clubs)Set up site/date for prejudged items

March Confirm event staff and materialsConfirm set up/clean upOrientation for MC and awards presentersConfirm prejudging completedTransport prejudged items and supplies to event site

April Debrief and address issues to improve the event

Stations Options (past & future items)

Wind projectsail boat racesVeggie ID quizQuiz bowl (trivia)Minute to win it challenges

Ice cream in a bagCup cake decoratingAborigine dot artMarshmallow spaghetti towerSeltzer pop rocketsInsect ID quizTaste test judging (cookies/muffins)Taste test ID (generic cola, brand cola, dietcola)Mud babies

Germs and handwashingJudging/decision makingOrigamiChocolate artFood art or craftBean/seed mosaicBuild a catapult

Rock ID quizSimple plant/leaf ID quizPlant sunflowers or pumpkin seedID sewing tools/fabrics

Speed threading sewing machineID cooking toolspinwheelsFinger knittingSoldier quilt (stitching seams)Id berries and nutsID fruits


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3/10/2012

8-9 am----set up and registration TBA

registration table/welcome: 8:30+ , ___________________________

Set up chairs for award audience/hang signs ___________________________

set up speaker system

set up sewing/textile displays ____________________________Assist set up of activity stations & signage ____________________________

Judge orientation (9am) __________________Coordinator orientation ___________________

set up snack/refreshment table ____________________________

9-11 am Judging and Activities

Coordinator Station 1: decision making (judging) TBA_________________________

Coordinator Station 2: Stitching project/soldier quilt Anderson Marsh

Coordinator Station 3: sailboat construction TBA_______________________________

Coordinator Station 4: angel/pencil pal craft TBA___________________________

Coordinator Station 5: berries & nuts id TBA ________________________

Coordinator Station 6: garden potting/plants TBA_______________________________Coordinator Station 7: Make artsy finger food TBA_______________________________

Coordinator Station 8: youth cookie judging TBA_______________________________

Coordinator Station 9 themed place settings/

cakes (supervise/direct set up) TBA __________________

(AND coordinate peoples choice voting, one per person cakes, placesettings)

Coordinator Station 10: OJ taste test??? TBA_______________________________

Coordinator Job Interview Joanna Parker/Anderson Marsh????

Resume/cover letter display & photography TBA ______________________________

(supervise/direct set up AND coordinate peoples choice voting)

Relief supervisors (rotate thru stations providing breaks2?)TBA ______________________&

________________________

(note age group categories) On site Judging: coordinator Nicole Gentry?/TBA?

Judges briefing 9am/judge 9:30

Volunteers needed

Categories

cup cake/cake deco

creative muffin

Themed place setting no food

Themed place setting with food

(before event?) Decorated duds (1) other textileCrafts &Purchased outfits

Cover letter/resumes

Fruit smoothie blend off (2)

Photography

Educational display

Pg 1 of 2

teen or adult volunteer job list (2012) committee use4-H Fling: March 24 8am -1 pm (event time line)


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3/10/2012

Scheduled Events/activity: (times are approximate)

Interview Contest 9:30 start (and on going)

Decision making (judging)how to rank 9:30

Muffin taste test 10:00

Blend off (smoothies) 10:30

Sailboat race 11:00

Awards/door prizes 11:30

Judging Coordinator (Julie/Nicole?)______________________________________________________

Tabulators (tally scores & calculate percentages on judging sheets/peoples choice ballots)

TBA?? _________________________________________________________

11:30-12:30?

Awards MC/Presenters All stars?/Peggy Alexander

1 pm?---clean up (sweep, wipe down, return furniture to original positions)everyone

Gift for judges/Thanks to helpers TBA __________________________________


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Participation ribbon for all 50?

Medalist categories: (medal, then 1st, 2

nd ribbon) 10-15 (each medal,

blue, red ribbon)

Sewn newRe-sewn

Sewn accessorySewn home arts/otherNeedle art garmentNeedle art otherOutfit on a budgetDecorated Duds

Ribbon categories 10-15 each---blue rosette, red, white

Home arts re-designed*Dec cake (peoples choicetop 3?)

Creative muffin/cookie/snack contest*Themed place setting (w/ & w/o food)peoples choiceYouth muffin judging contestShowmanship (talent show)*Ed displayCover letter/resume*PhotographyInterview contest*smoothie (+trophy for top judged)Video challenge

Prizes 10 small; 1+ bigger raffle item(s)Rubber band carYouth judging food/fashion/etcDrawing for completed passportOther?

Certificates for clovers? Other?

Interview Awards?

Peoples choice award---need to bedifferent than regular award

See categories w/ *

Hanging medal/trophy for 1st place,certificate w/ prize for 2nd & 3rd

Awards list (for committee use) amount needed

Fling Handbook Draft

Documents

Transcript of Fling Handbook Draft