Page 1

1


Users’ Notice

Page 3

Agricultural Guidelines

Page 4 - 5

Cattle Judging Guidelines

Page 6

Pig Care & Management Guidelines

Page 7

Home Economics Guidelines

Page 8 - 9

Making of Pantry Towels Guidelines

Page 10

Sandwich Making Guidelines

Page 11

Table Setting Guidelines (Cubbies)

Page 12

Table Setting Guidelines (9 – 12)

Page 13

Cake Making & Decorating Guidelines (Theme: Sweet 16 Birthday Party)

Pages 14 -15

Making of Vegetable Juice Drink Guidelines

Page 16

Meal Preparation Guidelines

Page 17

Soft Furnishings, (Making of Cushion) Guidelines

Page 18

Agro Processing Guidelines

Page 19

Towel Folds Guidelines

Page 20

Healthy Lifestyle Guidelines

Page 21

Art Representations Guidelines (Cubbies)

Page 22

Poster Competition Guidelines (9 – 12)

Page 23

Poster Competition Guidelines (13 & Over)

Page 24

Other Guidelines

Page 25 - 26

Themes

Page 27 - 28

Footnote

Page 29

2


IMPORTANT NOTICE FOR USERS OF THIS HANDBOOK

Congratulations on achieving a successful year of training activities in 2010/2011! Please be advised that the previous Handbooks with their enclosed guidelines for previous club years are still relevant. As is customary, minor adjustments have been made to mostly the Home Economics Events as well as the general and Public Speaking themes. Healthy Lifestyle guidelines are also included. Be reminded that these guidelines represent minimum requirements and it is recommended that leaders and trainers encourage additional research activities and reading in the subject areas. Leaders are reminded to ensure that Project Books are to be kept for all projects and MUST be presented at the relevant competitive events. Read the guidelines in this Handbook carefully and direct queries where necessary to the relevant resource persons in your parish. Thank you for your participation.

3


4


CATEGORY:

9 – 12 YEARS

Circumposing & Potting of Plants Rabbit Care & Management CATEGORY:

13 – 15 YEARS

Budding & Grafting

Goat Care & Management

Poultry Care & Management

Pig Care & Management

CATEGORY:

OPEN

Care & Management of Bees Application & Maintenance of Farm Machinery

Cattle Judging

CATEGORY:

CUBBIES

Seed Identification

5


EVENT- CATTLE JUDGING- (BEEF AND DAIRY) CATEGORY- OPEN OBJECTIVES 1. To promote the importance of cattle rearing to the agricultural sector 2. To encourage clubites to see cattle rearing as a viable business 3. To introduce clubites to the husbandry practices involved in cattle rearing 4. To prepare clubites to be able to recognize suitable animals GUIDELINES

f.

a.

Animals for judging will be provided

b.

Competitors should be able to label the different body parts of both beef and dairy animals

c.

Competitors should be knowledgeable about the qualities of good beef-type and dairy-type cattle

d.

Participants will be required to grade animals based on desirable characteristics

e.

Participants should know: -

Different breeds and features

-

Cattle husbandry

-

Methods of rearing

-

Pest and diseases that affect cattle

Economic Uses -

Meat

-

Milk

-

Leather

A PROJECT BOOK MUST BE PRESENTED

6


EVENT - PIG CARE & MANAGEMENT CATEGORY - 13 – 15 Years

OBJECTIVES To promote the further growth and development of the pig industry To promote the by-products of pigs To present pig rearing as a viable enterprise

GUIDELINES Competitors should be able to identify pest and diseases that affects pigs Competitors should know the different breeds and types of pigs Competitors should be able to label the external body parts of the animal Competitors should be able to identify suitable stocks Economic uses of pigs:  Meat  Lard  Antibiotics Competitors should be knowledgeable of the diseases affecting pigs Competitors should be knowledgeable of the different feeds Competitors should be knowledgeable of housing, record-keeping etc.

A PROJECT BOOK MUST BE PRESENTED

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8


CATEGORY:

9 – 12 YEARS

Making of Pantry Towels Making of Sandwiches (for party for a child) Table Setting (Lay a cover for a heavy breakfast) Healthy Lifestyle – Poster Competition

CATEGORY:

13 – 15 YEARS

Making of Vegetable Juice Drink Cake Making & Decorating (Cake done by the Creaming Method) Healthy Lifestyle – Poster Competition

CATEGORY:

15 YEARS & OVER

Meal Preparation - (Using Textured Vegetable Protein – [TVP] as the protein) Soft Furnishings – Making of Cushion - (Design and make a square cushion suitable for your Living Room)

CATEGORY:

COMMUNITY CLUBS

Towel Folds

CATEGORY: CUBBIES Table Setting – (Lay a cover for a one-course dinner) Healthy Lifestyle – Art Representation

9


EVENT:

MAKING OF PANTRY TOWELS

CATEGORY:

9-12 YEARS

DURATION:

2 HOURS

Clubites are asked to make a pantry towel using hand-sewn stitches and own design with required specifications. OBJECTIVES: To develop the clubites’ skills in needlecraft To increase the number of young persons involved in needlecraft To encourage clubites to use the skills gained through needlecraft trainings to generate income

GUIDELINES 1. 2. 3. 4. 5. 6. 7. 8.

The pantry towel should be 22 inches (22”) long and 13 inches (13”) wide The hem (at the bottom) should be 4 inches in width and fabric of your choice should be applied A simple embroidery design should be applied to towel. No less than two (2) embroidery stitches must be applied to the design The towel should be hand-sewn Lightweight, easily laundered cotton fabric should be used A finished article should be submitted Club or clubite must provide all items for event Clubites MUST present Project Books

10


EVENT:

SANDWICH MAKING

CATEGORY:

9 – 12 YEARS

DURATION:

1 HOUR

Prepare and serve three (3) types of sandwiches suitable for a child’s party. Objectives: To stimulate and develop the creativity of young clubites To encourage clubites to prepare nutritious, inexpensive and fancy sandwiches To highlight the wide variety of sandwiches

Guidelines: Clubites should prepare and serve three (3) different types of sandwiches suitable for a child’s party Clubites should use at least three (3) different fillings Clubites are required to take their ingredients, utensils and protective clothing Appropriate garnishes should be used to enhance presentation A tasting tray should be set Clubites MUST present Project Books

11


EVENT:

TABLE SETTING

CATEGORY:

CUBBIES

DURATION:

20 MINUTES

Lay a cover for a one-course dinner to include; protein, starch and vegetable dishes Fruit punch will be served with the meal. Objectives To develop Clubites’ skills in table setting To prepare Clubites for dining room service To reinforce the importance of table etiquette

Guidelines: * Cubbies should set a place at the table for one (1) person - (A Cover) * Cubbies should present a Menu Card to represent the cover set * Cubbies should select table appointments representing the menu presented * Cubbies should take all materials required to lay the cover, for e.g. table linen, dinnerware, silverware, glassware, and centrepiece * Cubbies should be prepared to answer BASIC questions related to table setting and manners A Project Book MUST be presented.

Resources Required o o o o o o

Dinner plates, knife, fork, napkin, fruit punch glass & water glass. Table linen. Trays to place table appointments on Lint-free cloth. Cartridge paper, scissors, markers, glue, pictures of meals. Centrepiece.

12


EVENT:

TABLE SETTING

CATEGORY:

9 – 12 YEARS

DURATION:

20 MINUTES

Lay a cover for a heavy breakfast Objectives To develop Clubites’ skills in table setting To prepare Clubites for dining room service To reinforce the importance of table etiquette

Guidelines: * Clubites should set a place at the table for one (1) person – (A Cover) * Clubites should present a Menu Card to represent the cover set * Clubites should select table appointments representing the menu presented * Clubites should take all materials required to lay the cover e.g. table linen, dinnerware, flatware, glassware, and centrepiece * Clubites should be prepared to answer questions related to table setting and etiquette *Clubites MUST know what a heavy breakfast menu entails A Project Book MUST be presented. Resources Required o o o o o o

Basket with fruits, bouquet of flowers or any other suitable centrepiece Cup, saucer, cereal bowl & underliner, knife, fork, cereal spoon, teaspoon, juice glass, water glass Table linen & napkin Tray(s) kitchen towel, j-cloth 1 piece lint free fabric/service cloth

13


EVENT:

CAKE MAKING AND DECORATING

CATEGORY:

13-15 YEARS

DURATION –

THREE (3) HOURS

Cake Making: Using the creaming method, clubites are required to make a 9-inch (ck3) ROUND plain cake; another cake of the same standard should be taken to be decorated using butter cream icing. THE DECORATION OF THE CAKE MUST BE SUITABLE FOR A SWEET SIXTEEN PARTY. Objectives: To develop Clubites skills and techniques in cake baking To encourage Clubites to use the skills acquired through the Cake Making and Decorating training workshops as a means of generating income To encourage Clubites to use local ingredients in cake making

Guidelines Clubites should use high quality ingredients Desired flavour should be added to plain cake e.g. vanilla, chocolate, orange, pineapple etc. An electric mixer is allowed Cake to be decorated must be prepared using the creaming method Clubites/clubs should provide their own ingredients

Decorating Clubites are required take a baked 9-inch plain cake to be decorated Icing should be prepared using the creaming method. (Either shortening/margarine/butter, and icing sugar should be used) Use high quality ingredients such as shortening or butter and icing sugar No artificial or ready-made decorations will be permitted Display finished cakes appropriately on stands Clubites /clubs should provide their own ingredients A tasting tray should be set A Project Book MUST be presented

14


Resources Required o o o o o o o o o o o o o o o o o o o o o o o o o o o o

Ingredients listed on recipes selected 9 inch (ck3) cake pan Grease paper to line pan Kitchen scale for weighing 2 large and 4 small bowls Measuring cups ( liquid & dry) for measuring Measuring spoon 2 trays Metal spoon for folding Medium metal strainer pastry brush 2 small white cotton towels to cover trays 2 kitchen towels. 4 icing bags, 4 couplers, 4 tips (21, 4, 104, 67) Gel food colorings Icing comb Turn-table 2 cake stands Cake board (11 inch) Cake box/cover (11 inch) Table cloth Food net Sweet plate (small) Desert fork Water glass Tray cloth 1 Electric hand mixer (250 watts) Spatula

15


EVENT:

MAKING OF VEGETABLE JUICE DRINK

CATEGORY:

13-15 YEARS

DURATION:

30 MINUTES

Using no less than TWO (2) LOCALLY grown vegetables prepare and serve a refreshing vegetable juice drink to be served as a part of a meal. Objectives: To stimulate and develop the creativity of young Clubites To encourage Clubites to prepare nutritious, inexpensive vegetable juice drinks To highlight the wide variety of locally grown vegetables To encourage the consumption of vegetables in creative ways

Guidelines Clubites should use fresh vegetables of high quality The parts of the flavours of the vegetable used should be tasted Clubites should use at least two (2) different vegetables Juice drink should be served chilled A tasting tray should be prepared Juice should be enough to fill pitcher (juice jug) Clubite should wear an apron and a hat

Resources Required o o o o o o o o o o o o o

Ingredients required based on selected recipe 2 large & 2 small bowls 1 electric blender 1clear pitcher with underliner and serving glass 1 sharp stainless steel knife 1 cutting board 1 vegetable peeler 1 strainer 1 long spoon 2 trays 1 tablecloth Food mesh Tasting tray with tray cloth and tasting utensils

16


EVENT:

MEAL PREPARATION- (Using Textured Vegetable Protein – [TVP] as the Protein)

CATEGORY:

15 YEARS AND OVER

DURATION:

THREE (3) HOURS

Prepare and serve a one-pot meal for a family of three (3) using Textured Vegetable Protein as the protein Objectives: To encourage clubites to prepare balanced low cost meals To stimulate greater interest in experimenting with local produce To assist clubites in developing their culinary skills through 4-H training workshops

Guidelines All ingredients used should be locally produced The meal should fulfill the nutritional requirements of the family Avoid using “ready to eat foods” that are commercially processed Participants should take their own ingredients, utensils and tablecloth for preparation and service All participants should wear protective clothing and their identification tags A tasting tray should be set A Project Book MUST be presented

Resources Required o o o o o o o

Ingredients from recipes selected Serving platter(s), sharp knife, kitchen spoon, kitchen fork & any other required utensils Table cloth, food net 2 white cotton towels to cover trays 2 large trays & 1 medium tray with tray cloth 1 dinner knife & fork, water glass Pots

17


EVENT:

SOFT FURNISHINGS – MAKING OF CUSHION

CATEGORY:

15 YEARS & OVER

DURATION:

THREE (3) HOURS

Clubites should design, cut and sew a square cushion suitable for a Living Room

OBJECTIVES 1. To assist clubites to develop their creativity through the art of needlework 2. To empower clubites with the skill of sewing so that it can be used for self-actualization and/or income generation . 3. To prepare a cadre of young people for the fashion industry GUIDELINES Clubites should take a previously drafted pattern to the Achievement Day(s) The cushion should measure 14 inches (14”) not including borders and trimmings if attached Clubites may add various trimmings and accessories to make their cushions attractive Cushion should have casing (a square pillow form) as well as the covering A finished item should be taken to the Achievement Day(s)

RESOURCES REQUIRED o o o o o

Fabric, trimmings and accessories required to sew designs Sewing machine Inch-measures, fabric, scissors, needles, pins, tailor’s chalk, dressmakers’ carbon paper, tracing wheel, and paper scissors Foam for stuffing for casing Drafted pattern with pattern markings ALL COMPETITORS MUST SUBMIT THEIR PROJECT BOOKS

18


EVENT:

AGRO-PROCESSING

CROP:

YELLOW YAM

CATEGORY:

OPEN

Clubs are asked to use YELLOW YAM to create value-added products that are ready for marketing and have at minimum a semi-perishable (shelf-life). OBJECTIVES: * To promote and encourage the use of local produce * To highlight the versatility of a specific local produce * To encourage the preservation of food using a variety of techniques *

To create an interest in the marketing of processed items made from Yellow Yam

GUIDELINES: Products can be, but not limited to: (a) (b) (c) (d)

Confectionaries e.g. sweets, balls, candies Baked products – breads, cakes, pastries etc Preserves – jams, jellies, starch, wines, liqueurs Beverages (must have shelf life)

* Recipes should be presented in duplicate * Use appropriate packaging materials. Avoid using packaging materials that are dark or cloudy * Ensure proper sealing of jars and polyethylene bags * It is inappropriate to use staples to seal bags * All items should be properly labeled based on basic acceptable standards A Project Book MUST be presented

19


EVENT:

TOWEL FOLDS

CATEGORY:

COMMUNITY CLUBS

DURATION:

30 MINUTES

Clubites are asked to create two (2) characters/shapes to be placed on a bed that has been made. Objectives:    

To expose Clubites to the art of Towel Origami To develop Clubites skills in towel folding To arouse and develop Clubites’ creativity To prepare Clubites for the hospitality industry

Guidelines: Use appropriate towels to create TWO characters/shapes of your choice on the spot. (Pre-folded towels will not be allowed) Towels should be clean and free of stains Coloured towels may be used to highlight the characters/shapes to be created Clubites should take all materials required for creating the chosen characters/shapes Accessories such as ribbons, constructed eyes, nose, tongue etc may be used to enhance the presentation Characters/shapes may be displayed on a table covered with white tablecloth A Project Book MUST be presented

Resources Required o o

Towels and trimmings to make designs Table cloth (white) to cover table on which designs will be displayed

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21


EVENT:

ART REPRESENTATION

CATEGORY:

CUBBIES

THEME:

“MY HEALTH, MY RESPONSIBILITY”

The theme is taken from the Healthy Lifestyle Manual Theme can be researched via the Internet, libraries, and organizations such as the Ministry of Health etc. Objectives: 1 2 3 4

To increase the awareness of Healthy Lifestyle issues at an early age To provide a medium for the expression of artistic ideas/themes/abilities To stimulate and develop the creativity of young clubites To use art as a powerful means of communication

Rules: 1

Each clubite will create an artistic presentation that represents the theme

2

Artwork should depict negative effects and positive solutions or alternatives to the problem being portrayed

3

Each participant should be present to explain the problems and/or solutions depicted

4

Artwork must have the competitor’s name, age and club printed on the back

5

Cartridge paper should be 26” x 20” (standard cartridge paper size)

6

There should be a one inch (1”) border from the edge of the cartridge paper

7

One or a combination of the following may be used: pencil, crayons, paint, collage materials etc

8

Poster must be submitted on the day of the competition

9

Clubite MUST present a Project Book. (This should include brief descriptions of work done along with pictures of same – if possible)

22


EVENT:

POSTER COMPETITION

CATEGORY:

9 – 12 YEARS “MY HEALTH, MY RESPONSIBILITY”

THEME:

The theme is taken from the Healthy Lifestyle Manual Theme can be researched via the Internet, libraries, and organizations such as the Ministry of Health etc. Objectives: 1 2 3 4

To increase the awareness of Healthy Lifestyle issues To provide a medium for the expression of artistic ideas/themes/abilities To stimulate and develop the creativity of young clubites To use poster as powerful means of communication

Rules: 1

Each clubite will create a poster that represents the theme. The poster should depict negative effects and positive solutions or alternatives to the problem being portrayed

2

Each participant should submit the completed poster, along with written material explaining the problems and/or solutions depicted. The written explanation should not exceed 200 words and must be attached to the poster

3

If the explanation is typed then the “Times New Roman” font should be used (size 12)

4

Posters must have the competitor’s name and club printed on the back

5

Poster should be 26” x 20” (standard cartridge paper size)

6

There should be a one inch border from the edge of the cartridge paper

7

Poster must be submitted on the day of the competition

8

Clubites MUST present a Project Book. This should include descriptions and photographs of work done where possible, along with pictures of same

9

Please note that emphasis will be placed on clarity of the message gleaned from the poster over artistic ability. However artistic skills should be evident

23


EVENT:

POSTER COMPETITION

CATEGORY:

13 AND OVER

THEME:

“YOUTH AGAINST VIOLENCE – EMBRACING SELF CONTROL” The theme is taken from the Healthy Lifestyle Manual Theme can be researched via the Internet, libraries, and organizations like the Ministry of Health etc.

Objectives: To increase the awareness of Healthy Lifestyle issues To provide a medium for the expression of artistic ideas/themes/abilities To stimulate and develop the creativity of our young clubites To use poster as powerful means of communication

Rules: Each clubite will create a poster that explains the theme. The poster should depict negative effects and positive solutions or alternatives to the problem being portrayed

Each participant should submit the completed poster, along with written material explaining the problems and/or solutions depicted. The written explanation should not exceed 250 words and must be attached to the poster

If the explanation is typed then the “Times New Roman” font should be used (size 12)

Posters must have the competitor’s name, age and club printed on the back

Poster should be 26” x 20” (standard cartridge paper size)

There should be a one inch border from the edge of the cartridge paper

Poster must be submitted on the day of the competition

Clubites MUST present a Project Book. This should include descriptions of work done along with pictures of same – if possible.)

Please note that emphasis will be placed on the clarity of the message gleaned from the poster over artistic ability

Artistic skills should be evident

24


25


TRASH TO CASH (CATEGORY: 9 – 12 YEARS)

PUBLIC SPEAKING (CATEGORY: OPEN)

RECITATION (SOLO) (CATEGORY: CUBBIES)

4-H BOY & GIRL OF THE YEAR (CATEGORY: OPEN)

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27


GENERAL THEME: “Youth Involvement in Agriculture for Economic Growth & Development”

PUBLIC SPEAKING THEME: “Youth Involvement in Agriculture for Economic Growth & Development.”

HEATHLY LIFESTYLE: CUBBIES & 9- 12: “My Health, My Responsibility.”

HEALTHY LIFESTYLE: 13 & OVER: “Youth Against Violence – Embracing Self-Control.”

28


The Jamaica 4-H Clubs Handbook of Competitive Events is compiled by the Public Relations & Marketing Unit. Information provided in this booklet was obtained from resource personnel within and outside of the Jamaica 4-H Clubs.

Š Jamaica 4-H Clubs – August 2011

29


4-H HANDBOOK 2012 WHOLE  

1 Agro Processing Guidelines Page 19 Home Economics Guidelines Page 8 - 9 Meal Preparation Guidelines Page 17 Table Setting Guidelines (9 –...

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