4-H PresentationsApril Dillon

Extension Agent, 4-H Youth DevelopmentLincoln County

Updates from Shannon McCollum and Mitzi Downing

Calvin’s First 4-H Presentation

Express themselves clearly

Why Should Youth Participate?

Learn how to gather informationOrganize their ideasLearn 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 TalkUsing visuals to tell your story

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?

• Introductions • Party Talk• Red Carpet Interviews• Talking on the telephone• Taking messages• Reading aloud• Show & Tell

Selecting and Developing Your Demonstration Topic

• 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 Specific Areas Breakdown of One Area

Fire Insurance Demonstrate with dummies Camping Alcohol & Drugs Types of injuries they prevent Children Seat belt laws Lawn Mower Kinds of seat belts Changing tires How they operate Safety features Poisons Air bags Animals Safe driving skills

Highway laws Auto 1st Aid Kits

Seat Belts

Safety

Automobile

Organization

• 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

• Well researched topic• Catchy theme• Clear introduction, body and

summary• Attractive posters and visual aids• Confidence

RESEARCHED TOPIC

• 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

• Introduction• Body, main points, logical order• Summary• Develop an outline before writing &

making posters

• 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

Posters/Display Boards/Science Fair Boards

• PowerPointR Presentations will be judged the same as posters

• Youth are responsible for all equipment, set-up, break-down and technical issues

Visuals, Continued

PowerPointR

Tips - General

• 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

• Use a table covering• Pull posters from front to back• Are the judges ready?• Do the judges have any questions?• Packing list!

CONFIDENCE

• 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

• 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.

• 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

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.

• 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.

Awards

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

• 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 • 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

HorseInterior Design & Home Space (Home Energy & Envir.)Hort. Prod. & MarketingHorse Public SpeakingLivestock & Dairy Prod.LandscapingOpen Class21st Century CommunicationsPeanut FoodsPoultry Prod. & Prep.Pork CookeryPublic SpeakingSafetyScience & TechnologyTurkey BarbecueForestry & WildlifeFruit & Veg. UseWoodworking & Heritage CraftsHospitality, Etiquette & Social GracesVeterinary 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 permittedThree 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

one-on-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

PresentationMaterials• 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 inchStarting 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. – Peanut Foods– Fruits & Vegetables – Artistic Arrangement– Horticulture Production & Marketing– Landscaping

Awards – National Trips

• 4-H Egg and Poultry ConferenceEgg CookeryChicken BBQTurkey 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%) • Accurate information• Topic relates to theme• Supports Dietary Guidelines• Able to answer judges'

questions correctly• Subject matter relevant to

current issues in food, nutrition, and health,

• Appropriate depth Other Criteria (10%) • Audience appeal • Appropriate for age level • Within time limit

Presentation Manner (30%) • Neat appearance• Voice clear, appropriate volume,

and enthusiasm• Introduction: purpose clearly

outlined• Well paced, no long pauses • Logical sequence • Supplies and equipment

coordinated • Presentation area well organized,

visible to audience • Audio visuals clear and

integrated well, if used • Unexpected happenings handled• 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

• 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.

• 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 YouthClick on Awards & IncentivesClick on Presentations

Wrapping It Up

• Public Speaking is critical to a youth’s. . . future

– Career– Education– Relationships

– Success in life!