4-H Presentations file - Buncombe County Cooperative Extension

Report
4-H Presentations
April Dillon
Extension Agent, 4-H Youth Development
Lincoln County
Updates from Shannon McCollum
and Mitzi Downing
Calvin’s First 4-H Presentation
Why Should Youth Participate?
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Express themselves clearly
Learn how to gather information
Organize their ideas
Learn to speak in front
of a group
“I Can Do It!” attitude
Two Types of 4-H
Presentations
• Demonstration
– Making something
– Showing how to do something
Illustrated Talk
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Using visuals to tell your story
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Types of Speeches
• Informational
– Share knowledge
• Persuasive
– Sell ideas/products
• Entertaining
– Express your opinions
Forms of Speeches
• Extemporaneous
– Off-the-cuff
• Prepared Speeches
– 4-H Presentations
– School reports
How to get kids started?
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Introductions
Party Talk
Red Carpet Interviews
Talking on the telephone
Taking messages
Reading aloud
Show & Tell
Selecting and Developing
Your Demonstration Topic
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Select your project: Safety
Choose your specific topic: Seat Belts
Decide on your purpose: to convince the audience of the need to use seat belts,
how seat belts save lives - persuade audience to use seat belts
Exercise in Selecting and Expanding Your Topic
4-H Project
General Topic Area
Fire
Camping
Children
Lawn Mower
Automobile
Safety
Poisons
Animals
Specific Areas
Insurance
Alcohol & Drugs
Breakdown of One Area
Demonstrate with dummies
Types of injuries they prevent
Seat Belts
Seat belt laws
Kinds of seat belts
Changing tires
How they operate
Safety features
Air bags
Safe driving skills
Highway laws
Auto 1st Aid Kits
Organization
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Introduction
– Attention Getter
– Who are you and why are you here?
– What are you going to share with us today?
Body
– What are you going to talk about . . . So what!
• Why is that information important to me?
Summary & Conclusion
– Re-tell your information and sum it up!
– Ask if there are any questions
– Make and ending statement –
connect this to your attention getter.
INTRODUCTION
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Well researched topic
Catchy theme
Clear introduction, body and summary
Attractive posters and visual aids
Confidence
RESEARCHED TOPIC
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5 to 12 minutes
5 - 7 minutes for a 9-10 year old
7 - 10 minutes for a 11-12 year old
10 - 12 minutes for a 13-19 year old
4-H Project Curriculum
Expert in the occupation
World Wide Web
Library resources
Give credit to resources
CATCHY THEME/TITLE
• Attention Grabber!
• Dairy Foods - key to health is keeping your body in
tune with dairy products (piano)
• Electric - saving power saves money (super hero)
• Egg Cookery - EGGS-citing
• Fisheries & Aquatic Resources - The CATCH to fishing
with flys
• Small Engines - Get your MOTOR running (song lyric)
ORGANIZATION
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Introduction
Body, main points, logical order
Summary
Develop an outline before writing &
making posters
Visuals
Posters/Display Boards/Science Fair Boards
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Help you remember what to say
Large enough for the audience to read
Neatly written, computer type, stencils
Generic labels on props
Will not bend or fall
Display organized, attractive, in order
Add interest and sparkle
Dress/Costume
Visuals, Continued
PowerPointR
• PowerPointR Presentations will be judged the same as posters
• Youth are responsible for all equipment, set-up, break-down and
technical issues
Tips - General
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Lettering at least 1 1/2 inches in height
Headings – all caps
List – begin with caps
Posters – to your right
Organize visuals from your right to your left
Clear containers
Plain fonts
Fancy fonts for bold statements/headings
Use bullets
Tips – General
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Use a table covering
Pull posters from front to back
Are the judges ready?
Do the judges have any questions?
Packing list!
CONFIDENCE
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Eye contact with total audience
Loud, clear, friendly, natural voice
Neat appearance
Gestures, Posture, Body Language
Voice dynamics/articulation
Handling questions
Handling distractions
Smile and enjoy
Practice, practice, practice
SUMMARY
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Researched topic
Catchy theme
Organized
Visual Aids
Confidence
General Rules
• Age eligibility is established on January 1
• Divisions are 9-10, 11-13, and 14-18
• Cloverbuds (ages 5 to 8) can participate in
their club and county activity day
• 4-H’ers may compete in no more than one
presentation program per year
• Each county may enter two presentations per
age division category.
General Rules
• A team is composed of only two individuals,
except in Dairy Bowl and 4-H Entertains
• If the team giving a presentation is composed
of individual's in two different age divisions
(9-10, 11-13, 14-18), the team must compete
in the older youth’s age division.
General Rules
• No live animals may be used in any presentation. No
real handguns or firearms are allowed to be used
during presentations.
• 9-10, 11-13 & 14-18 Presenters in Breads, Dairy
Foods, Fruit & Vegetable Use, Egg Cookery and
Peanut Foods will be asked to demonstrate a mastery
of preparation steps Note: each category has basic
ingredient requirements. Note: 14-18 Presenters are
required to prepare a dish (new for 2008) Depth of
knowledge is stressed on the score sheets for 14-18.
General Rules
The same presentation may be repeated from one
year to the next; however, the individual's
personal development will be much greater if the
presentation is revised and improved.
4-H members may continue to compete in a
particular presentation category until declared
state winner.
Awards
• A County Winner ribbon is given to each
participant. Medals will be given to each Gold,
Silver and Bronze winner in each age division.
One presentation in each category will be
designated as the district winner and will be
eligible to compete on the state level.
• Silver medal winners in the 11-13 & 14-18 age
divisions are eligible to compete at state
finals.
General Rules
• 11- 13 & 14-18 level district runners-up in
presentations are eligible to participate in the
state contest at the 4-H Congress. There will
be no scholarship available for runners-up to
attend Congress unless the district winner
decides not to participate.
Guidelines - Time
• Presentations are recommended to be between 5 to
12 minutes in length. Note: Category Exceptions!
• Horse Individual ages 9-10 & 11-13: 4 to 12 minutes
• Horse Individual ages 14-18: 9 to 12 minutes
• Horse Team ages 9-10 & 11-13: 5 to 15 minutes
• Horse Team ages 14-18: 10 to 15 minutes
• Horse Public Speaking ages 9-10 & 11-13: 4 to 10
minutes
• Horse Public Speaking ages 14-18: 8 to 10 minutes
Guidelines - Time
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Public Speaking – 7 minute maximum
Chicken Barbecue - 2.5 hours
Turkey Barbecue - 2.5 hours
Pork Cookery - 2 hours
Beef Char-Grill - 2 hours
Chicken and Turkey BBQ ages 14 to 18
require oral presentation (5 to 12 minutes)
• Beef Ambassador – 5 to 8 minutes
Guidelines – General
• Open Class: Only presentations that do not fit any
other category.
• Presentation Setup: The speaker is responsible for
setting up all equipment for the presentation.
• Interruptions: The judges will determine if the
participant should begin where they left off or start
anew.
• Note cards: The speaker is allowed to use note cards
but they should be used as a tool for referencing
material (the speaker should not read directly from
their cards).
Guidelines - Questions
• Questions:
– Only “Judges” are allowed to ask participants
questions. (Questions are not allowed in the Public
Speaking category).
– Youth may opt to repeat the question, paraphrase
the question or include the question in their
answer but this is NOT a requirement.
– You have given an acceptable response when you
admit you are unable to answer the question.
39 Presentation Categories
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Artistic Arrangement
Fabric & Fashion Design
(Apparel & Textiles)
Breads
Wheels & Engines – All Age Divisions
Beef Char-Grill - (9-10 & 11-13)
Crop Prod. & Utilization
Chicken Barbecue
Small & Companion Animal
Dairy Foods
Electric
Egg Cookery
Soil, Water & the Environment
Bugs & Bees (Entomology)
Exp. Arts & Comm.
Fisheries & Aq. Res.
Health & Fitness (Health)
Careers & Entrepreneurship
Horse
Interior Design & Home Space (Home Energy &
Envir.)
Hort. Prod. & Marketing
Horse Public Speaking
Livestock & Dairy Prod.
Landscaping
Open Class
21st Century Communications
Peanut Foods
Poultry Prod. & Prep.
Pork Cookery
Public Speaking
Safety
Science & Technology
Turkey Barbecue
Forestry & Wildlife
Fruit & Veg. Use
Woodworking & Heritage Crafts
Hospitality, Etiquette & Social Graces
Veterinary Science - 14-18 only
**Citizenship & Civic Responsibility
**Community Service & Volunteerism
Guidelines – Beef
Ambassador
• The contestant must be 13 but not older than 16 by January 1
• Entry forms must be submitted by June -• Contestants should give the presentation at least 2 times prior to
the state competition. Examples include fairs, 4-H presentations,
school groups, etc.
• Speech should be 5 to 8 minutes
• No visual aids or note cards permitted
Three Areas of Evaluation in the Competition
• Presentation of a speech regarding beef and/or the beef industry
or Beef Checkoff Programs.
• Questions asked by the judges after the presentation
• An interview conducted by a panel of judges to determine oneon-one communication strengths and weaknesses.
Guidelines – Food
Categories
• 9-10,11-13 & 14-18 Presenters in Breads,
Dairy Foods, Fruit & Vegetable Use, and
Peanut Foods will be asked to demonstrate a
mastery of preparation steps.
• Note: each category has basic ingredient
requirements.
• 14-18 Depth of knowledge is stressed in
addition to food preparation
• Taste is not considered in judging
Guidelines – Food
Categories
• Dairy - a serving of a recipe should have the calcium
equivalent of 1/2 cup milk.
• Egg Cookery - dish must contain a minimum of: 1/2 egg
per serving if as a dessert, appetizer, snack, or beverage;
1 egg per serving if it is a salad or main dish
• Fruit & Vegetable - a serving of a recipe should contain
at least 1/2 cup fruit, vegetable or a combination
• Peanut – Must have 4.75 grams protein. 2 Tablespoons or
1/8 cup raw peanuts. (Approximate Protein Equivalents for
2 Tablespoons Peanuts - peanut butter, creamy or chunk is
1-1/3 Tablespoons or 1 Tablespoon & 1 teaspoon)
Guidelines – Outdoor
Cookery
Chicken BBQ and Turkey BBQ
• Two 1 to 2 pound whole chicken halves (chicken parts not
allowed)
• Two 1/4 to 1 pound pieces of turkey breast filets or
tenderloins
• A gas grill is not allowed.
• The chicken and turkey at the District contests will be
furnished by the contestants.
• The chicken and turkey at the State contest will be furnished
only by the Department of Poultry Science at N.C. State
University.
• May not use a precooked product and can not inject barbecue
sauce into the chicken or turkey.
Guidelines – Outdoor
Cookery
Beef Char Grill and Pork Cookery
• Contestant is responsible for the purchase
meat
• The amount of meat to prepare should consist
of at least 3/4 of a pound of beef or pork.
• A charcoal or gas grill may be used.
Tips – Outdoor Cookery
Grilling Materials
• 1 table for grill
• Grill
• Meat thermometer
• Charcoal
• Lighter fluid
• Matches/lighter
• Food tongs/forks
• Oven mits
• Cap or hair net
• Plastic gloves
• Hand sanitizer
• Water container
• Ice chest
Serving Materials
• 4 paper cups
• 4 small paper plates
• 1 place setting (plate, knife,
fork, spoon, napkin, glass)
• 1 serving plate
• 1 knife for cutting meat
• 1 fork for cutting meat
• Toothpicks for samples
• Table cloth
• Screen/net cover for plate
• 1 table for food display
• Drink to serve judges
Presentation
Materials
• Table decoration
(theme)
• Garnish for
presentation plate
• Screen/net cover
for plate
• Easel for poster
• Recipe cards
• Poster with your
name & name of
dish
Tips – Outdoor Cookery
• The internal temperature of poultry should be
165 degree F or greater.
• Pork should be prepared to 160 degrees F
internal temperature as a rule.
• Single muscle cuts of beef should be cooked
to medium rare 160 degrees F.
• Ground beef should be prepared to well done
170 degrees farenheit.
Tips – Outdoor Cookery
• Contestants should be prepared to answer
questions about the cut of meat used.
• Use aluminum foil to line the bottom of the
charcoal grill. This protects the grill and
makes clean up easier.
Tips – Outdoor Cookery
Fire Base
• Vermiculite, sand or other non-flammable granular material that
will allow the fire to breathe for faster & more even cooking.
• Sand should be dry; coarse sand or gravel may explode if wet
• Cover bottom of the grill with about one inch
Starting the Fire
• Use enough charcoal to cover an area large enough to evenly
distribute heat
• 1/2 inch between briquettes for beef will help prevent flame-ups.
• Place charcoal in a pyramid, soak lightly with charcoal lighter
fluid, allow to stand two minutes, then light.
• When the coals are covered with gray ash, spread with tongs.
Awards - National Trip NJHA
• Only youth 15-years or older are eligible to
attend the National Junior Horticulture
Association Contest.
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Peanut Foods
Fruits & Vegetables
Artistic Arrangement
Horticulture Production & Marketing
Landscaping
Awards – National Trips
• 4-H Egg and Poultry Conference
Egg Cookery
Chicken BBQ
Turkey BBQ
• Horse and Horse Public Speaking
• Beef Ambassador
4-H Presentation Rubrics
• Current Presentation Rubrics from 2007 will
be used for 2008 with the exception of the
numbering - will number 1,3,5,7 etc.
Judging
Rubric Scoring of 1-4:
• Topic
• Subject Knowledge
• Presentation
• Voice
• Manner & Appearance
• Visual Clarity
• Questions
Judging – Public Speaking
Rubric Scoring of 1-4:
• Topic
• Subject Knowledge & Coverage
• Organization
• Voice
• Manner & Appearance
• Opening & Closing
• Effectiveness
Judging – Oudoor Cookery
Beef & Pork
• (7 pts) Safety and efficiency
• (8 pts) Appearance of contestant
• (15 pts) Food Handling & Safety
• (20 pts) Cut selection and Imaginative use
• (35 pts) Palatability and overall acceptance
• (15 pts) Attractiveness of final product
Judging – Outdoor Cookery
Chicken & Turkey BBQ
• Degree of Doneness
• Appearance
• Texture
• Taste
• Aftertaste
• Equipment and Utensils
• Appearance and Cleanliness
• Starting Fire
• Controlling Fire
• Preparing Meat for Cooking
• Skill in Barbecuing
• Time
Judging – Foods –
Ages 14-18
Knowledge (60%)
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Accurate information
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Topic relates to theme
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Supports Dietary Guidelines
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Able to answer judges'
questions correctly
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Subject matter relevant to
current issues in food,
nutrition, and health,
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Appropriate depth
Other Criteria (10%)
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Audience appeal
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Appropriate for age level
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Within time limit
Presentation Manner (30%)
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Neat appearance
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Voice clear, appropriate volume, and
enthusiasm
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Introduction: purpose clearly outlined
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Well paced, no long pauses
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Logical sequence
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Supplies and equipment coordinated
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Presentation area well organized,
visible to audience
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Audio visuals clear and integrated
well, if used
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Unexpected happenings handled
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Theme summarized
Judging - Horse
Possible 100 points
• Introduction ( out of 10)
• Organization ( out of 25)
• Content and accuracy ( out of 25)
• Stage presence ( out of 10)
• Delivery ( out of 15)
• Effect on audience ( out of 5)
• Summary ( out of 10)
Judging – Horse Public
Speaking
100 Possible Points
• Introduction ( out of 10)
• Organization ( out of 15)
• Content and accuracy ( out of 20)
• Stage presence ( out of 15)
• Delivery ( out of 20)
• General ( out of 10)
• Conclusion ( out of 10)
Judging – Beef Ambassador
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General Information – 25 points
Depth of Ideas – 20 points
Spontaneity – 15 points
Introduction – 10 points
Composure – 10 points
Conclusion – 10 points
Delivery – 10 points
Dates
• County Activity Day – May 29
• District Activity Day – June 26
• State Competition – July 22
• Start Time for 14-18 - 8:30
• Start Time for 9-10, 11-12 - Noon
– Subject to Change
• Athens Drive High School - Presentation
• LR Harrill Youth Center - Outdoor Cooking
2008 Changes
• Building an orientation process for Judges - will put on
DVD
• No Tuesday Afternoon Assembly - will present medals in
classroom for state finals only.
• No certificates - only medals
• Online Registration - Required for State Finals
• Activity Winners will not be recognized at 4-H Congress will be handled at each Activity.
• Food Categories - All ages will do a Demonstration
• Title Changes for 2008 are listed in handbook
2008 Changes cont.
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Get Plugged In - 21st Century Communications
Twigs - Artistic Arrangement
Ground Breakers and Inside Dirt - Landscaping
Plant It Green - Hort. Production/Marketing
Added - Community Service/Volunteerism
Added - Citizenship & Civic Education
Dropped - Masters Class
Presentation Information
• Web Address:
http://www.nc4h.org
Click on Youth
Click on Awards & Incentives
Click on Presentations
Wrapping It Up
• Public Speaking is critical to a youth’s. . .
future
– Career
– Education
– Relationships
– Success in life!

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