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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.pdf8/2/2019 Fling Handbook Draft
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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.pdf8/2/2019 Fling Handbook Draft
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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
Themed Place Setting w/food Entry ID _______ without food Entry ID_______
PEOPLES CHOICE
Themed Place Setting w/food Entry ID _______ without food Entry ID_______
PEOPLES CHOICE
Themed Place Setting w/food Entry ID _______ without food Entry ID_______
PEOPLES CHOICE
Themed Place Setting w/food Entry ID _______ without food Entry ID_______
PEOPLES CHOICE
Themed Place Setting w/food Entry ID _______ without food Entry ID_______
PEOPLES CHOICE
Themed Place Setting w/food Entry ID _______ without food Entry ID_______
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PEOPLES CHOICE
Photography Entry ID _______
PEOPLES CHOICE
Photography Entry ID _______
PEOPLES CHOICE
Photography Entry ID _______
PEOPLES CHOICE
Photography Entry ID _______
PEOPLES CHOICE
Photography Entry ID _______
PEOPLES CHOICE
Photography Entry ID _______
PEOPLES CHOICE
Photography Entry ID _______
PEOPLES CHOICE
Decorated Cake Entry ID _______
PEOPLES CHOICE
Decorated Cake Entry ID _______
PEOPLES CHOICE
Decorated Cake Entry ID _______
PEOPLES CHOICE
Decorated Cake Entry ID _______
PEOPLES CHOICE
Decorated Cake Entry ID _______
PEOPLES CHOICE
Decorated Cake Entry ID _______
PEOPLES CHOICE
Decorated Cake Entry ID _______
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PEOPLES CHOICE
Smoothie Contestant ID _______
PEOPLES CHOICESmoothie Contestant ID _______
PEOPLES CHOICE
Smoothie Contestant ID _______
PEOPLES CHOICE
Smoothie Contestant ID _______
PEOPLES CHOICESmoothie Contestant ID _______
PEOPLES CHOICE
Smoothie Contestant ID _______
PEOPLES CHOICE
Smoothie Contestant ID _______
PEOPLES CHOICE
Educational Display Entry ID _______
PEOPLES CHOICEEducational Display Entry ID _______
PEOPLES CHOICE
Educational Display Entry ID _______
PEOPLES CHOICE
Educational Display Entry ID _______
PEOPLES CHOICEEducational Display Entry ID _______
PEOPLES CHOICE
Educational Display Entry ID _______
PEOPLES CHOICE
Educational Display Entry ID _______
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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
Care (laundered, clean, pressed)
Originality/Creativity
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.
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 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.
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)
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)
needs improvement (17 or less)
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)
needs improvement (17 or less)
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
Care (laundered, clean, pressed)
Originality/Creativity
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
Care (laundered, clean, pressed)
Originality/Creativity
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
Color coordination of all elements
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
Originality/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 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
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
Color coordination of all elements
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
Typed or computergenerated
Balanced margins Format identifies strengths
and information Appropriate fonts and point size used
business letter format andsigned
Typed or computergenerated
Somewhat balancedmargins
Format identifies strengthsand information
No variation in fonts and/orpoint size
Business letter format; mayomit signature
Typed or computergenerated
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
Typed or computergenerated
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
Typed or computergenerated
Somewhat balancedmargins
Format identifies strengthsand information
No variation in fontsand/or point size
Typed or computergenerated
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:
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
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!
Drawing at awards ceremony.
(11:30 approx)
Must be present to win.Turn passport in at registration table.
_________________________name
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
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
Drawing at awards ceremony.
(11:30 approx)
Must be present to win.Turn passport in at registration table.
_________________________nam
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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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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
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