LAGUNA MIDDLE SCHOOL
April 30, 2016
11050 Los Osos Valley Road, San Luis Obispo
Food & Arts Celebration Packet & Registration Form
(See Event Schedule on next page)
JOIN IN THE FUN: You are invited to join in the 2016 Food &
Arts Celebration on Saturday, April 30, 2016 starting at 8:00 a.m.
This fun event recognizes project work for 4-H members of all ages.
Special Activity Rooms will focus on Science, Nutrition, Arts and
Crafts, a Judging Contest, and Community Service.
WHO MAY ENTER
In order to submit an entry, 4-H members must be present and
participate in the FAC event. All Registration Forms are due to the
4-H Office by Monday, April 4, 2016.
PRIMARY MEMBER PARTICIPANTS: Primary members (at least 5 years
of age or in kindergarten through third grade as of December 31,
2015) may participate in this event. However, primary members must
have a parent or other adult with them throughout the event,
including activities. Primary members receive special participation
ribbons and certificates only.
ENTRIES, JUDGING AND AWARDS
All entries must be the work of the 4-H member. Certificates are
awarded to all entries. The Danish system of judging will be used
for individual awards. The awards are based on merit, as determined
by the judges. Class winners are also selected. If there is only
one entry in a Class, this does not automatically warrant an award.
A Food & Arts Celebration Medal will be awarded to participants
receiving at least two gold seals. Members are encouraged to enter
more than one Division in order to qualify for a Medal. All judging
is closed to the public, and the Judging Area is closed until all
judging is complete.
PARENT / ADULT PARTICIPATION
Parents, guardians, and other adults are welcome to attend the
Food & Arts Celebration and Fashion Revue, but cannot attend
group or judging activities unless they are working in those
capacities or are escorting primary members. From 9:00 a.m. to
Noon, all adults may sign up to help, wait in the courtyard, or
leave and return at Noon to view the judged items. All adults who
wish to stay must sign in at the Volunteer Table. Please call the
4-H office at (805) 781-5943 to volunteer by Friday, April 8,
2016.
AWARDS AND FASHION SHOW
Everyone is encouraged to attend the Food & Arts Celebration
Awards Ceremony at 12:30 p.m., followed by the Fashion Show, which
is put on by Fashion Revue participants. Fashion Revue awards will
be presented after the Fashion Show.
Adults and participants are encouraged to help clean up, and all
4-Hers must be picked up at 3 p.m. These times are subject to
change if more time is needed for judging or the Fashion Show.
Artwork by: Kathy Hendrickson, Morro Bay 4-H
Food & Arts Celebration
SCHEDULE
Saturday, April 30, 2016 – Laguna Middle School, San Luis
Obispo
8:00 - 8:45 a.m.Food & Arts and Fashion Revue Registration
and Set Up
of Food and Arts Entries
(All entries must be in place by 9:00 a.m.)
9:00 - 9:30 a.m.Welcome/Orientation – Food & Arts
Celebration and Fashion Revue Judges Training
9:30 – NoonProject Judging & 4-H Members Rotate to Group
Activity Rooms
Noon – 12:30 p.m.Hot Dog Lunch available ($2.00)
All participants and adults are welcomed and encouraged to enjoy
a hot dog lunch (including an apple, chips, cookie and drink) for a
$2.00 purchase. Proceeds go to the county 4-H program to help
support these events.
12:30 - 1:00 p.m.Food & Arts Awards Ceremony
1:00 p.m. - 1:30 p.m.Food & Arts projects may be quietly
picked upFashion Revue Participants line up for Fashion Show
1:30 p.m.Fashion Show begins with Fashion Revue Participants
3:00 p.m.Final Clean Up – Volunteers Needed
Times are subject to change depending upon the number of
participants entered.
Food & Arts Celebration
Entry Check List
____ Monday, April 4, 2016– FAC & FR Registration forms must
be received in the 4-H office.
____ Wednesday, April 27, 2016– Quilts due at the 4-H Office
UCCE Auditorium 3p.m. - 5 p.m.
____ Saturday, April 30, 2016 – Participating 4-Hers must check
in with their items at Laguna Middle School between 8:00 and 8:45
a.m.
San Luis Obispo County 4-H Youth Development Program
2016Food & Arts Celebration
TABLE OF CONTENTS
FAC Division (in order as on the Entry Form)
Page Number
Animal Nutrition
4
Fine Arts/Crafts
5
Photography
6
Quilting
8
Scrapbooking
9
Textile Art
7
Trash to Treasure
10
Poster/Collage
11
Place Setting
12
Foods & Nutrition
15
Food Preservation
16
Cake Decorating
18
Plant Science /Floral Arrangements
21
San Luis Obispo County 4-H Youth Development Program
2016Food & Arts Celebration
Animal Nutrition Guidelines
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Animal Nutrition Division
General Requirements:
· Open to members currently enrolled and in good standing in a
SLO County 4-H club.
· Only one (1) project entry in this division is allowed.
· You may only enter one (1) type of animal food or treat.
· A recipe and the nutritional value of the animal food or treat
is required. The recipe must be typed or neatly printed on a 3” x
5” card. Please bring one (1) copy.
· The 4-H member must prepare the animal food or treat.
· Member must present a small portion of the prepared animal
food or treat to the judges.
· The member must be prepared to answer questions about the
nutritional value of the animal food or treat they prepared and why
it is good for the animal. This will include the knowledge of the
preparation of the recipe, ingredients, texture, and
appearance.
· The member should be dressed neatly and have clean hands and
nails.
What to Bring:
1. One (1) type of animal food or treat – 6 pieces of treat or
one cup of food on a plate or in a display container
1. One (1) recipe card 3” x 5” with your full recipe typed on it
and a brief description of the nutritional value
Judging Criteria:
Presented Food Item - Taste, texture, appearance, knowledge of
recipe preparation
Presented Menu Card - Nutritional Value and why it is good for
your animal
Member Interview - Demonstrates overall knowledge, is neat and
well-groomed
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Fine Arts/Crafts, Photography, Textile Arts & Quilting,
Scrapbooking, and Trash to Treasure Guidelines
Classes:
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Fine Arts/Crafts Division
General Requirements:
· Open to 4-H members currently enrolled and in good standing in
a SLO County 4-H Club.
· The member may enter only one (1) item in this Division.
· All entries must have been made during the current project
year.
· The member must bring a 3” x 5” card with a brief description
of how the entry was made. On the Reverse Side of the card, the
member must write his/her name and club only.
· Do not write member’s name or club on the exhibit.
Examples of acceptable entries (not a complete list):
· Crafts (jewelry making, macramé, decoupage, stained glass,
bead craft, candle making, soap making, puppetry, or paper craft,
etc.)
· Fine Arts (pencil drawings, watercolor or acrylic paintings,
sculpture, or ceramics, etc.)
· Graphic Arts (printmaking and drawings using historical or
modern techniques)
· Wood & Metal Workings
· Leather crafts
Judging Criteria:
Appearance – Pleasing, effectively presented, neat, and
clean
Creativity/Design – Imaginative, original, and materials
uniquely used
Craftsmanship – Suitable for intended purpose, and shows
uniqueness and shows technical knowledge and skills
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Photography
Classes:
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Photography Division
General Requirements for Photography:
· Open to 4-H members currently enrolled and in good standing in
a SLO County 4-H club.
· The member may enter only one (1) photograph.
· All prints must have been taken within the current project
year.
· Minimum size 8” x 10” and maximum size 11” x 14”.
· The member must assemble mounting. NO professional mounting
allowed. Print must be dry or spray mounted onto a backing board
(ex., foam core, photographic mounting board or 4-ply mat board).
All entries must be matted using white mat board. A single opening,
white mat board must be used to expand dimension to 16 x 20 inches.
Mat board should cover all four edges of photo. Mat board should be
of 4-ply thickness and must be glued (not taped) to backing board.
No double matting allowed.
· No signatures on the matting.
· No masonite or wood type mount or frames of any type
allowed.
· The member’s name and club must be on the back on the top
right corner.
What to Bring:
1. The completed photograph. Please have the photograph wrapped
with photo wrap to protect it from getting fingerprints or dirt on
it.
2. A 3” x 5” card typed or neatly printed, with the following
information:
a. What type of camera did exhibitor use?
b. Did exhibitor make or buy the mat for the photograph?
c. Where was the photo taken?
d. How was the photo developed?
e. Has the photograph been digitally enhanced in anyway, and if
so, what has been enhanced (i.e. removing red eye, touch-ups,
brightening, removing objects)?
Judging Criteria:
Appearance
Category
Quality & Creativity
Composition
Mounting & Matting
Overall Appearance
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Textile Arts
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Non-Wearable Textile Arts Division (Not eligible for State
Fashion Revue)
· Open to all members currently enrolled an in good standing in
a SLO County 4-H club.
· Only one (1) entry in this division is allowed.
· Item must be made by the member.
· Entries must be made within the current project year.
· Entries can be any hand-crafted or sewn item that is not
considered clothing and is not modeled by itself.
· Entries can be (but not limited to) examples of embroidery,
crochet, needlepoint, and sewing.
· The member must attach with a safety pin, a “3x5” card with a
brief description of the entry and how it was made. Please write
member’s name and club on reverse side of the card.
Examples of Acceptable Entries:
· Doll Clothes
· Pot holders
· Afghans
· Felted items
· Cross stitch
· Crewel work
· Pillows / Pillowcases
· Table Linens
· Weavings
· Purses
· Bags
· Scarf
· Hats
What to Bring:
· Your completed Item
· “3 x 5” card with information (above)
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Quilting Guidelines
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Quilting Division (not eligible for State Fashion Revue)
General Guidelines
· Open to all members currently enrolled and in good standing in
a SLO County 4-H club.
· Only one (1) entry in this Division is allowed.
· Item must be made by the member.
· Entries must be made within the current project year.
· Quilting is defined as two (2) or more layers sewn together.
Methods of sewing layers together can be: hand or machine quilted,
hand or machine appliqued, or hand tied.(Knotting 2 layers of
fleece together does not qualify as a Quilt).
· The member must attach with a safety pin, a “3x5” card with a
brief description of the entry and how it was made. Please write
member’s name and club on reverse side of the card.
· Members will present their entry to the judges during the
Fashion Revue rotation.
· The member should be prepared to answer questions about
the:
· Design or pattern chosen
· Steps involved in making the quilt
· Techniques used
· Selection of materials and fabric
Examples of Acceptable Entries:
· Quilts only must be pre-judged.Drop-Off your Quilt in the 4-H
Office/UCCE Auditorium on Wednesday, April 27th, 2016 between3:00
p.m. – 5:00 p.m.
· Quilts will be transported to the FAC event location for
further judging.
· Quilts of any size
· Wall hanging
· Table cloths or placemats
· Other quilted items
What to Bring:
· Your completed item
· “3 x 5” card with information (above)
Judging Criteria:
Appearance
Workmanship
Appropriate choice of materials/pattern
Finishing
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Scrapbooking Division
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Scrapbooking DivisionGeneral Requirements for Traditional &
Alternative Categories:
· Open to members currently enrolled and in good standing in a
SLO County 4-H club.
· The member may only submit one (1) scrapbook album. They may
choose to enter an entire album or pages in progress with a minimum
of Six (6) pages. Primary members may submit one (1) album with a
minimum of Two (2) pages completed and remember that works in
progress will be accepted.
· The exhibitor must present a current project year scrapbook
only.
· Must include an Artist Page in the back cover of the album
that contains the Member’s Name, Club, and Age on it. (A 3 x 5 card
may be used for smaller albums.)
· When journaling in his/her own handwriting, the member needs
to exercise neatness with creativity.
· It is important to keep in mind the proper placement of photos
and other memorabilia. Use chronology (putting things in order of
occurrence), seasonal/special events, or activities to organize the
scrapbook. Remember the scrapbook is telling a story.
· Pictures must be labeled with story including: name(s), date,
event and special memories. NO DUPLICATES pictures unless it is
part of the page design elements.
· Use journaling along with photos and memorabilia. Without
journaling, photos and memorabilia become less meaningful
overtime.
· Use a variety of cropping techniques and page layouts. This
will add interest and creativity to the album. Use good page
elements; focus on picture preservation and use
creativity/resourcefulness with handmade or recycled embellishments
and mementos.
· The scrapbook should show a good sense of the project and
build a story of memories.
What to Bring:
1. Scrapbook album with required number of pages and artist page
to be included in the back cover of the album.
2. 3” x 5” card with name and club for smaller albums.
Judging Criteria:
General Appearance
Organization
Theme, Effective Design, and Photos
Complementary Color, Visual Impact, Workmanship &
Completeness
Composition & Content
Written Content
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Trash to Treasure Division
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Trash to Treasure Division
General Requirements:
· Open to 4-H members currently enrolled and in good standing in
a SLO County 4-H club.
· You may enter one (1) exhibit in this Division.
· Take an item that was headed to the trash bin and re-imagine
it as a usable item. (Example: a mosaic from a broken crock or an
eggshell craft).
· Appearance/Transformation: Presentation should be neat, clean,
and orderly.
· Usage should be understood.
· Creativity and Design: Should include multiple items in a
unique manner demonstrating your imagination and creativity.
· Craftsmanship: Should match the member’s skill and age; a
finished product should show its uniqueness and be suitable for
intended purpose.
· Include a 3” x 5” card describing the recycled item and other
materials used. Put your name and 4-H club name on the back of the
card.
· The more “recycled items” you are able to use, the higher your
score will be.
General Requirements:
· Open to 4-H members currently enrolled and in good standing in
a SLO County 4-H club.
Judging Criteria:
Appearance
Creativity/Design – (Including percentage of Used Materials)
Craftsmanship (Including use of recycled materials)
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Poster/Collage Guidelines
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Poster/Collage DivisionGeneral Requirements:
· Open to all members currently enrolled and in good standing in
a SLO County 4-H club.
· The member may enter only one (1) item in either poster or
collage.
· Give the poster a title; title is optional for collage.
· Include information about the subject. Keep it simple. It must
be legible from three feet away.
· Poster or Collage size should be a minimum of 22” x 28” &
maximum of 22” x 30”, in a portrait/vertical layout (not
landscape/horizontal) and ready for display.
· Collages done on canvas or Multi-media collages should be
entered in Fine Arts/Crafts Division.
· Regular or foam poster board may be used.
· No Trifold Posters.
· Print your name and club on the back top right corner of the
poster or collage.
· Collages can be any size.
What to Bring:
1. Your completed poster or collage.
Judging Criteria
Quality of Construction – Is the layout and design neat and
orderly?
Subject Content – Is the theme carried out and appropriate to
the title?
Informational Value – Is it informative? Is the message clear
and accurate?
Originality and Creativity – Is the color coordination and
design complimentary?
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Place Setting Guidelines
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Place Setting Division
General Requirements:
· Open to members that are currently enrolled and in good
standing in a SLO County 4-H club.
· Member may enter only one (1) place setting.
· The place setting must be made by the member. The theme design
and planning should also reflect the member’s creativity.
· The member must create a nutritionally balanced menu that
features the basic food groups. The use of wine or alcoholic
beverages is not allowed.
· The member’s menu must be written in the order of service. The
menu must be appropriate to the members theme in design.
· The member’s 3” x 5” menu card should be typed or printed
neatly.
· The member’s place setting must include all appropriate
tableware, tablecloth, and or placemat, center-piece and menu.
(Example: If the menu has Soup; the place setting must include the
proper soup bowl and soup spoon). These items should complement the
theme.
· Each entry will be assigned an area approximately 14” x 22”
(maximum size). All the components of the place setting must fit
within this area.
· Only the member will be allowed to enter the set up area to
set up the place setting. Help from parents, family or viewers or
anyone else is not allowed. There will be someone to assist the
member in carrying his or her things to the judging area.
· Once the place setting is in place, the member will not be
allowed to reenter the Place-Setting judging area.
What to Bring:
1. What is needed to set up the complete place setting
2. A 3” x 5” card with a complete menu listing that fits in with
the place setting theme.
Judging Criteria
Appearance – Coordination of color and design, colors complement
each other
Implements – Knowledge and placement of tableware for the
menu
Design & Creativity – Theme consistent, and do the
decorations enhance the setting
Menu – Appropriate to the theme of the place setting, basic food
groups featured
Place Setting Division, Continued
This year, we will be judging the place setting category
according to the information below. Please read it and incorporate
this information when setting up your place setting.
There are two types of place settings that can be used. First of
all, there is the standard or informal place setting. This is used
in more casual affairs or when the meal only requires minimal
utensils. Then there is the formal place setting. This is used in
formal dining situations or when there is a more elaborate meal
planned. The standard place setting will be discussed first.
In the standard or informal place setting all of the following
can be used: napkin, main course fork, salad fork, soup bowl and
plate, main course plate, main course knife, soup spoon, bread and
butter plate, butter knife, and a sterling water glass. Keep in
mind that all of these utensils do not necessarily have to be used
and they vary from occasion to occasion depending on the nature of
the meal and the formality of the event. For example, if a soup is
not included in the meal, then in the informal place setting this
spoon may not be included.
It is important to know exactly where all the items should be
placed. If the host decides to use placemats, they should be set
square to the chair and commonly an inch away from the table. Every
place setting should look exactly the same as the others around the
table and this starts with the placement of the placemats. The main
course plate belongs directly in the center of the placemat. If a
placemat is not used, then the bottom of the plate should be about
two inches from the edge of the table. Then the napkin is located
in the left side of the plate. Most of the time it will be folded
rectangular and the crease will always face toward the plate. The
eating utensils are about half an inch away from the plate and the
same distance away from each other. The forks belong on the left of
the plate atop the napkin and the knife and spoon are to the right.
The forks should go in order of their use from outside to inside.
The fork that will be used first goes outside of the fork that will
be used next. This means that the salad fork is set outside the
dinner fork. The blade of the knife always faces toward the plate
and the spoon is outside of the knife. The glass should be
approximately two inches above the tip of the knife. If a bread and
butter plate is to be used, it should be placed about two inches
above the tip of the outside fork. The butter knife should lie on
the bread and butter plate on the top horizontal to the placemat.
If soup is served with the meal, a soup bowl and plate should be
provided atop the main course plate. This is the way to set a basic
standard or informal place setting. It is a very logical setting,
but it is important to remember that there are variations to any
setting depending on the occasion and meal planned.
Place Setting Division, Continued
Now the formal place setting will be discussed. Because the
informal setting was already covered, it will be easy to learn the
formal setting. The formal setting generally has more courses and,
therefore, more flatware. The more food and variety that is served
with the meal will add more flatware. The basic items that are not
included in the informal setting that are included in the formal
place setting are as follows: fish fork and knife, dessert spoon
and cake fork, red wine goblet and white wine goblet (depending on
preference and the type of food being served.) Some specialty foods
will have unique arrangements.
Oysters require a certain type of fork, and it is placed to the
right of the spoon. Sometimes the oyster fork is angled so the top
points toward the spoon. Again, the formal place setting is
basically the informal place setting with additions. Sometimes an
additional soupspoon will be provided in the meal, but normally the
same spoon that is provided for in the main course is used for the
soup. The dessertspoon and fork are placed an inch above the main
course plate horizontally. The handles should be on the right hand
side and sometimes a knife is provided depending on the dessert. In
a formal place setting, wineglasses or other beverage glasses are
normally provided. The water glass will be the largest glass and
can be filled prior to the guests’ arrival or when they desire.
Each additional glass should be placed to the right and lower
toward the edge of the table. This is the formal place setting. It
can vary depending on what is served quite a bit. A proper formal
place setting will add beauty and elegance to the dining event.
San Luis Obispo County 4-H Youth Development Program
2016Food & Arts Celebration
Guidelines for Foods & Nutrition
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Foods & Nutrition Division
General Requirements:
· Open to members currently enrolled and in good standing in a
SLO County 4-H club. Only one (1) entry per Division is allowed.
Enter one (1) food item, not the entire meal.
· The food must be prepared by the member.
· The member must present a small portion of the prepared food
to the judges for tasting.
· The food entry must include a 3” x 5” card with the recipe
typed or printed neatly. In addition, a complete list of
ingredients is required on the back of this card.
· The member is required to plan a nutritionally balanced menu.
The menu must include the food they are presenting to the judges.
It must be typed on a second 3” x 5” card or printed neatly. The
member must present this card at the time of judging.
· The member must be prepared to answer questions about the food
he/she prepared. This will include the knowledge of the preparation
of the recipe, ingredients, taste, texture, and appearance.
· The member may be asked to answer questions about how he/she
went about planning the nutritionally balanced menu. This will
include the variety in color, texture, and flavor.
· The member should be dressed neatly and have clean hands and
nails.
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Food Preservation Guidelines
Classes
A Primary Member: 5 - 8 years old or in kindergarten through 3rd
grade as of December 31, 2015.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Food Preservation Division
General Guidelines:
· Open to members currently enrolled and in good standing in a
SLO County 4-H Club. Only one (1) entry in the Food Preservation
Division is allowed.
· The preserved food must be prepared by the 4-H member
presenting the entry.
· The preserved food entry must be from one of the following
food preservation methods: boiling water bath, jam making,
pickling, freezing, drying, and pressure canning.
· The preserved food entry must include one 3” x 5” card with an
approved and tested recipe (see note below) typed or neatly printed
and a second card with the step-by-step preparation. procedure. The
cards must be presented at the time of judging.
· The member must be prepared to answer questions about the
preserved food prepared (recipe, ingredients, and preparation
process).
· The member should be dressed neatly and have clean hands and
nails.
Note. The new food preservation curriculum for SLO County 4-H is
based on “Food Preservation for Youth,” developed by the National
Center for Home Food Processing and Preservation, University of
Georgia Cooperative. A copy of this curriculum is available through
the SLO County 4-H Office (805) 781-5943. All approved recipe
sources are listed in the Approved Resources section below.
Approved Resources:
1. National Center for Home Food Preservation:
http://nchfp.uga.edu/
2. “Food Preservation for Youth,” developed by the National
Center for Home Food Processing and Preservation, University of
Georgia Cooperative. A copy of this curriculum is available through
the SLO County 4-H Office (805) 781-5943.
3. USDA Complete Guide to Home Canning:
http://nchfp.uga.edu/publications/publications_usda.html
4. Ball Blue Book of Preserving
5. Ball Complete Book of Home Preserving
Food Preservation Division Continued
What to Bring:1. Any item preserved through one of the following
methods (includes just a few examples):
· Boiling water—Tomatoes, salsa, peaches, peach salsa, etc.
· Making Jam—Strawberry jam, strawberry freezer jam, other fruit
jams, etc.
· Pickling—Pickles, vinegar, sauerkraut, okra, etc.
· Freezing berries—Fruits, corn, other veggies, ice cream,
etc.
· Drying—grapes, blueberries, apples, fruit leather, vegetable
leather, etc.
· Pressure canning—green beans, other vegetables, mixed
vegetables, tomato vegetable soup, etc.
2. Canned items in sealed in an appropriate canning jar. It will
be unsealed and sampled as part of the judging.
3. Dried Foods need to have six (6) samples displayed on a plate
or tray.
4. Two 3” x 5” cards: One with type recipe and one with
step-by-step preservation.
Judging Criteria:
Presented Preserved Food Item -- Preserved properly according to
methods in established curriculum.
Presented Menu/Procedure Cards -- Provides details of food
preservation technique used.
Member Interview – Demonstrates overall knowledge; is neat and
well-groomed.
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Cake Decorating Guidelines
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Cake Decorating Division
General Requirements:
· Open to members currently enrolled and in good standing in a
SLO County 4-H Club.
· The member may enter only one (1) decorated cake or one (1)
dummy (Styrofoam) cake.
· The project leader must approve the cake decorating techniques
used in the project prior to the event.
· Use of Styrofoam is acceptable for this category. You are
required to use frosting.
· All base cake boards that sit on the table must be ½ inch
thick to support the weight of the cake. The board must be covered
well, taped securely, and four (4) inches larger than the cake; you
put on it (10”cake + 4” cake board).
· Assemble all cakes/dummies as though they were a real
cake.
· A 3”x5” card must be attached to the cake board listing the
techniques & cake decorator tubes used.
· Fondant icings may not be used; except for those 4-H members
who are entering in the Senior Class.
Technique Expectations for Exhibitors:
Primary Member Level
Learn to decorate a cake using the basic skills of cake
decorating. Learn to prepare frosting/icing, the basic use of cake
decorator tubes and the proper applications.
Exhibit one (1) decorated single layer cake or one (1) single
layer dummy cake (8 or 9 inches square or round pan).
Decorate the cake using edible decorations only.
Use at lease three (3) techniques from the different categories
as listed in (a) through (f).
(Example: A star top and bottom Border with a swirled Drop
Flower with a Center and a simple Leaves.)
a. Basic Borders- dots, balls, stars, rosettes, shells ,
zigzags
b. Message- Printed, may use round or star tips
c. Drop Flower with Center- star or swirled
d. Leaves- simple and usually attached to the flowers
e. Sugar Molds- simple and one color
f. Star filled pattern- outlining optional
Member Exhibitor Levels Continued on Next Page . . .
Cake Decorating Division, Continued
Novice Member Level
Example: a Figure Piped clown with a Written Message add a
reverse shell top and bottom Border and with a Color Striped clown
suit, flower, border, side decoration, or message.
a. Figure Piping – clowns, people, animals, etc.
b. Flowers-made on a flat surface, not on a flower nail – sweet
peas, rosebuds, ½ roses, rosette flower, which requires a
center.
c. Borders-may use one technique with two tip sizes – reverse
shells, grass, ruffles, ribbons, bows, puffs.
d. Side Decorations- only use: dots or stars, scrolls, reverse
shell “C”scroll, fleur-de-lis using one tip only , no tip
combinations
e. Message- written not printed, may use round or star tip
f. Color Striping- Stripe bag with colored icing, gel, or paste
food color
g. Transparent/Piping Gel– use for water or accents. See
additional resources for directions and ideas
h. Sugar Molds- Two or more colors in same mold
Junior & Intermediate
Continue to improve present cake decorating skills
Exhibit one (1) decorated two-layer cake any shape or one (1)
decorated two-layer dummy cake any shape. The cake/dummy cake is to
be from an original design.
Decorate the cake using edible decorations only. Fondant icing
may not be used.
Must exhibit at least one (1) technique from (4) four different
categories as listed (a) through (h).
You may add additional techniques mastered in the Primary
Division.
Example: a Figure Piped clown with a Written Message add a
reverse shell top and bottom Border and with a Color Striped clown
suit, flower, border, side decoration, or message.
a. Figure Piping- clowns, people, animals, etc.
b. Flowers- made on a flat surface, not on a flower nail – sweet
peas, rosebuds, ½ roses, rosette flower, which requires a
center
c. Borders- may use one technique with two tip sizes – reverse
shells, grass, ruffles, ribbons, bows, puffs
d. Side Decorations- only use: dots or stars, scrolls, reverse
shell “C”scroll, fleur-de-lis using one tip only, no tip
combinations
e. Message- written not printed, may use round or star tip
f. Color Striping- Stripe bag with colored icing, gel, or paste
food color
g. Transparent/Piping Gel- use for water or accents. See
additional resources for directions and ideas
h. Sugar Molds – Two or more colors in same mold
Member Exhibitor Levels Continued on Next Page . . .
i.
Cake Decorating Division, Continued
Senior
Continue to show improvement in skills and develop new and more
advanced skills. Learn complex levels of cake decorating,
composition of the cake, what makes the cake attractive and
pleasing including harmony.
Decorate and exhibit one (1) cake or one (1) dummy cake that is
either single, tiered, multi-dimensional, 3-D, sculptured, pan
shaped or a doll mold. Exhibit five (5) techniques from the
different categories, as listed (a) – (h). Three (3) must come from
the advanced categories list. Two (2) can come from the Junior,
Intermediate Division
Senior
a. Nail Flower- daffodils, violets, lily, bluebells, daises
roses wildflowers
b. Fancy Borders- ruffled garland and reverse shells, shell and
flute, puff and flower, zigzag garland and string work or other
border combinations
c. Design Techniques- basket weave string work, lattice work,
cornelli and other laces, wired flowers and leaves
d. Color Flow-also known as run sugar-see additional resource
books for method
e. Fondant Icings-i.e. Chocó pan or use RTR (ready to roll) or
make your own
f. Gum Paste or Sugar Paste- try ready- made or your own
g. Sculptured Cakes- same or different size layers of cake that
are stacked together, then cut and contoured to make one uniform
shape such as a turkey or seashell
h. New and Improved- use different cake decorating books and
magazines for ideas and new methods
San Luis Obispo County 4-H Youth Development Program
2016 Food & Arts Celebration
Plant Science/Floral Arrangements Guidelines
Classes
A Primary Member: 5 -8 years old or in kindergarten through 3rd
grade as of 12/31/15.
B Junior: 9 – 10 years of age as of December 31, 2015.
C Intermediate: 11 – 13 years of age as of December 31,
2015.
D Senior: 14 years of age and/or have not reached age 19 by
December 31, 2015.
Plant Science/Floral Arrangements Division
General Requirements:
· Open to 4-H members currently enrolled and in good standing in
a SLO County 4-H club.
· Only one (1) entry in this Division is allowed.
· Member must provide a 3 x 5 card listing date of planting,
plants used with common and scientific names of the plants used,
identify the soil medium used, and identify the environment (full
sun, shade, humidity…).
· Potted plants must be in suitable containers for display.
· Props (accessories) may be used.
· No dyed, artificial, painted flowers or plants may be
used.
· Any plant damaged by insects/pests or showing signs of
infestation will be disqualified.
What to Bring:
1. The exhibitor’s display
2. A typed or neatly printed 3”x 5” card identifying the
planting date and plants used. Exhibitor must use the common and
scientific names. Identify soil medium used. Identify type of
environment (full sun, shade, humidity…)
General Descriptions:
Indoor Plants & Terrariums - The growing of plants, herbs,
fruits, flowers or vegetables in a small container. This
includes:
· Succulent and or cactus mini garden
· Dish gardens; herbs and or plants, seedlings or full grown
· Flowering and or green plant mini garden; seedlings or full
grown
· Terrariums – closed environment, may have lid, high sides.
· All other mini gardens: seedling or full grown
· Hydroponics is a soil free gardening method. Instead of
planting in soil, you plant in a nutrient and oxygen rich aquatic
environment.
Plants: Choose plants that grow well in hydroponic gardens
Container: Use the correct container for your hydroponic garden,
such as an opaque glass container or hydro-culture pot
Plant Science/Floral Arrangements Division Continued
Tools: Provide oxygen to plants grown in a hydroponic garden,
such as a fish tank bubbler
Fertilizing: Fertilize plants with correct solutions
Nutrients: Fish provide nutrients to your hydroponic garden
Bonsai
Any attempt to capture the feeling of a tree from nature in a
small container that can be enjoyed in yourgarden or home. The more
interesting trees in nature are usually old and have had to
struggle for survival.They may have been wind-blown or struck by
lightning.
These are the trees most commonly initiated for bonsai:
Evergreen types
Flowering/fruiting types
All other types, i.e., bamboo, maple…
Potted & Flowering Plants & Foliage - The propagation
and cultivation of flowering and ornamental plants and the
arranging of plants and flowers. This includes:
· Potted plants
· Flowering Plants
· Foliage
Plant Science POSTER – From Garden to Table
· Feature your garden with photos and what the final product
is.
Floral Arrangements Division Only
· A good flower arrangement helps you see all the specimens
clearly.
· Flowers should have stems about the same height, with blooms
spaced so that petals do not overlap.
· This Division includes: Cut Flower Arrangements, Corsages
& Boutonnieres.
Judging Criteria:
Construction - Assembly, design, color, and size
Layout - Structure, Condition, Suitability
Creativity – Distinction, originality, arrangements, and
container (for potted plants only)
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