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Users Notice Agricultural Guidelines Circumposing & Potting of Plants Rabbit Care & Management Budding & Grafting Goat Care & Management Poultry Care & Management Pig Care & Management Bee Care & Management Application & Maintenance of Farm Machinery Cattle Judging- (Beef & Dairy) Seed Identification Home Economics Guidelines Making of Pantry Towels Guidelines Sandwich Making Guidelines Table Setting Guidelines (Cubbies) Table Setting Guidelines (9 12) Cake Making & Decorating Guidelines (Theme: Sweet 16 Birthday Party) Making of Vegetable Juice Drink Guidelines Meal Preparation Guidelines Soft Furnishings, (Making of Cushion) Guidelines Agro Processing Guidelines Towel Folds Guidelines Healthy Lifestyle Guidelines Art Representations Guidelines (Cubbies) Poster Competition Guidelines (9 12)

Page 4 Page 5-6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 -18 Page 19 Page 20 Page 21 Page 22

Pages 23-24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32

Poster Competition Guidelines (13 & Over) Other Guidelines Themes Footnote

Page 33 Page 34-35 Page 36-37 Page 38

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.

CATEGORY:

9 12 YEARS

Circumposing & Potting of Plants Rabbit Care & Management 13 15 YEARS

CATEGORY:

Budding & Grafting Goat Care & Management

Poultry Care & Management

Pig Care & Management OPEN

CATEGORY:

Care & Management of Bees Application & Maintenance of Farm Machinery

Cattle Judging CUBBIES

CATEGORY:

Seed Identification

EVENT CIRCUMPOSING & POTTING OF PLANTS CATEGORY 9 - 12 YEARS OBJECTIVES 1. To develop in our clubites a skill that can be employed throughout life.

2. To develop an appreciation for the preservation of the plant species. 3. To develop a cadre of plant propagators. GUIDELINES a. Competitors will be provided with plants. b. Competitors are required to take the following:

Budding knife or appropriate knife. Secateur (Roll Cut) or Pruning shear Plastic bags (preferably transparent) Saw dust, coir dust. Cord or tape.

c. SHARING OF TOOLS WILL NOT BE ALLOWED d. Competitors will be questioned on the procedures as well as general information on circumposing. e. Competitors will be required to demonstrate the circumposing process on the plant. f. Competitors should exhibit knowledge of plant propagation term and other methods of vegetative propagation. g. Competitors should be able to tell the advantages and/or disadvantages (if any) of this method of plant propagation.

POTTING- Competitors are required to be knowledgeable of the procedure of potting a plant.

Competitors will be required to demonstrate the process of a potting a plant.

A PROJECT BOOK MUST BE PRESENTED

EVENT RABBIT CARE & MANAGEMENT CATEGORY 9 12 YEARS OBJECTIVES 1. To promote a worthwhile leisure activity for junior clubites. 2. To promote the growth and development of the rabbit industry. 3. To present rabbit rearing as a viable enterprise. GUIDELINES a. Competitors should know the different breeds and types of rabbits. b. Competitors should be able to label the external body parts. c. Competitors should be knowledgeable about: Nutrition Diseases Housing Breeding Record Keeping

4. Competitors should be able to identify suitable stock. 5. Economic uses Meat, Craft, Leather, Other

A PROJECT BOOK MUST BE PRESENTED

EVENT BUDDING & GRAFTING CATEGORY 13 TO 15 YEARS OBJECTIVES 1. To increase the fruit tree population. 2. To develop a cadre of budding & grafting experts. 3. To develop and appreciation for the preservation of plant species. GUIDELINES a. Competitors will be provided with stock plant, budwood and budding tape. b. Competitors are required to take the following: Budding or appropriate knife. Secateur (Roll Cut) or Pruning shear.

c. Sharing of tools will not be allowed. d. Competitors will be questioned on the different procedures as well as general information on Budding & Grafting. e. Competitors will be required to demonstrate at least one Budding & Grafting Technique. f. Competitors should exhibit knowledge of plant propagation terms and other methods of vegetable propagation. g. Competitors should be aware of the benefits to agricultural development, orchard development, standardization and economic attributes.

A PROJECT BOOK MUST BE PRESENTED

EVENT GOAT CARE & MANAGEMENT CATEGORY 13 TO 15 YEARS OBJECTIVES 1. To promote the further growth and development of the goat industry. 2. To promote the by products of goats. 3. To present goat rearing as viable enterprise. GUIDELINES a. Competitors should know the different breeds and types of goats. b. Competitors should be able to label the external body parts of the animal. c. Competitors should be able to identify suitable stocks. d. Economic uses of goats: Milk Meat Skin (leather, craft)

e. Competitors should be knowledgeable of the diseases affecting goats. f. Competitors should be knowledgeable of different feeds. g. Competitors should be knowledgeable about housing, record-keeping etc.

A PROJECT BOOK MUST BE PRESENTED

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EVENT -POULTRY CARE & MANAGEMENT CATEGORY - 13 TO 15 YEARS OBJECTIVES 1. To promote the importance of the poultry industry. 2. To encourage clubites to become poultry farmers. 3. To prepare clubites in the proper husbandry of poultry. GUIDELINES a. Competitors should know the different breeds and the types of birds. b. Competitors should be able to label the external body parts. c. Competitors should be knowledgeable about: Nutrition Diseases Housing Breeding Record Keeping Grading

d. Competitors should be able to identify suitable stocks. e. Competitors should know about the economic uses of: Meat Eggs Manure Employment Other f. Competitors should be knowledgeable about the Jamaican Poultry Industry.

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A PROJECT BOOK MUST BE PRESENTED

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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EVENT- BEE KEEPING (APICULTURE) CATEGORY- OPEN OBJECTIVES 1. To promote bee keeping as viable practice. 2. To prepare clubites in the proper husbandry of bee keeping. 3. To promote bee keeping as a hobby. GUIDELINES a. Identify the body parts on the Beehive being displayed. Parts to be identified are: Brood Chamber Bottom Board Queen Excluder Honey Suppers Cover Boards Bee Frames Combs

b. Name the items displayed and explain their uses. Items displayed are: c. Hive Tools Bee Smoker Uncapping Knives Honey Extractor Comb Foundation

Identify the following sections/parts of the Bee: a. b. c. d. e. f. g. Thorax Head Abdomen Wax plate Pollen Basket Pollen Press Antenna

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h. i. j. k. d. e. f.

Mandibles Sting Probosis Spiracles

Identify the worker cells, Queen cells and Drone cells Identify any two pests Identify a treatment and explain the pest to which such treatment A PROJECT BOOK MUST BE PRESENTED

EVENT APPLICATION & MAINTENANCE OF FARM MACHINERY CATEGORY OPEN OBJECTIVES 1. To promote the use of farm mechanization. 2. To create an awareness of adaptable farm mechanization. 3. To create an awareness of available farm machines. GUIDELINES a. Competitors must be knowledgeable of selected agricultural machines and their uses. b. Competitors must have knowledge of general maintenance and care of farm tools and machines. c. Competitors must know the advantages of using agricultural machines. d. Competitors should be able to prepare a tool inventory. e. Competitors should be able to determine the type of mechanization suitable for different f. Competitors should be able to demonstrate the proper use of basic farm tools. g. Competitors must have basic knowledge of high-technology agricultural equipment utilized on modern farms. Rubber wheel Tractor. Nibby Tractor (Brand Name) Small Tractors. Boom Sprayer. Ground Hand Forks. Machete Hoe File Roll Cut Budding Knife Knapsack Sprayer Hand Sprayer terrain.

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Mist Blower Bushwhacker

h. Competitors should be familiar with safety procedures. Use of goggles, respirators, other protective gear. Danger of moving equipment/machines etc. Legal requirement regarding the operations of certain machinery such as tractors (Licences, Age limit, Medical Fitness etc.).

A PROJECT BOOK MUST BE PRESENTED

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 a. b. c. d. e. Animals for judging will be provided Competitors should be able to label the different body parts of both beef and dairy animals Competitors should be knowledgeable about the qualities of good beef-type and dairy-type cattle Participants will be required to grade animals based on desirable characteristics Participants should know: f. Different breeds and features Cattle husbandry Methods of rearing Pest and diseases that affect cattle

Economic Uses

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Meat Milk Leather

A PROJECT BOOK MUST BE PRESENTED

EVENT: SEED IDENTIFICATION CATEGORY: OBJECTIVES: To create an awareness of the importance of local seeds. To be able to determine the basic use of local seeds. To develop a greater appreciation for local seeds. To educate clubites on the importance of seeds to plant propagation. CUBBIES - 7 8 YEARS

GUIDELINES: 1. 2. Competitors should be able to identify different seeds especially those around the home. Competitors should be able to state the use of the identified seeds. Each competitor is required to take to the event a seed chart consisting of ten (10) local seeds with each seed properly named. Judges will ask competitors basic questions on food or fruit produce from seed.

3. 4.

COMPETITORS WILL BE ASSESSED USING THE FOLLOWING HEADINGS: i. ii. iii. iv. Identification of Seeds (30 mks) Use of seeds. (30 mks) General information on seeds. (20 mks) Seed chart (20 mks)

LIST OF SUGGESTED SEEDS (Clubites are advised to choose 10 from this list) Ackee Apple Beans (Kidney) Cashew Citrus (Includes Oranges, Grapefruits etc)

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Cocoa Coffee Corn Guinep Jackfruit June Plum Mango Melon Papaya Peanut Pear Peas (Pigeon) Plum Pumpkin Sweet Sop Tamarind

A PROJECT BOOK MUST BE PRESENTED

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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

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EVENT: CATEGORY: DURATION:

MAKING OF PANTRY TOWELS 9-12 YEARS 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. The pantry towel should be 22 inches (22) long and 13 inches (13) wide
2. 3. 4. 5. 6. 7. 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

8.

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EVENT: CATEGORY: DURATION:

SANDWICH MAKING 9 12 YEARS 1 HOUR

Prepare and serve three (3) types of sandwiches suitable for a childs 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 childs 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

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EVENT:

TABLE SETTING

CATEGORY: DURATION:

CUBBIES 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 Dinner plates, knife, fork, napkin, fruit punch glass & water glass. Table linen. Trays to place table appointments on Lint-free cloth.

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o o

Cartridge paper, scissors, markers, glue, pictures of meals. Centrepiece.

EVENT: CATEGORY: DURATION:

TABLE SETTING 9 12 YEARS 20 MINUTES

Lay a cover for a heavy breakfast Objectives

Guidelines:

To develop Clubites skills in table setting To prepare Clubites for dining room service To reinforce the importance of table etiquette

* 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 Basket with fruits, bouquet of flowers or any other suitable centrepiece

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o
o o o o

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

EVENT: CATEGORY: DURATION

CAKE MAKING AND DECORATING 13-15 YEARS 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

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 Decorating

Clubites/clubs should provide their own ingredients

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

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 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

o
o

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EVENT: CATEGORY: DURATION:

MAKING OF VEGETABLE JUICE DRINK 13-15 YEARS 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:

Guidelines

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

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

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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

A PROJECT BOOK MUST BE PRESENTED

EVENT: CATEGORY: DURATION:

MEAL PREPARATION- (Using Textured Vegetable Protein [TVP] as the Protein) 15 YEARS AND OVER THREE (3) HOURS

Prepare and serve a one-pot meal for a family of three (3) using Textured Vegetable Protein as the protein Objectives:

Guidelines

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

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

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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

EVENT: CATEGORY: DURATION:

SOFT FURNISHINGS MAKING OF CUSHION 15 YEARS & OVER 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

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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 Fabric, trimmings and accessories required to sew designs Sewing machine Inch-measures, fabric, scissors, needles, pins, tailors 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

o o
o

EVENT: CROP: CATEGORY:

AGRO-PROCESSING YELLOW YAM 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

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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

EVENT: CATEGORY: DURATION:

TOWEL FOLDS COMMUNITY CLUBS 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

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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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EVENT:

ART REPRESENTATION

CATEGORY: THEME:

CUBBIES 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 Rules: 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

Each clubite will create an artistic presentation that represents the theme

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

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

Artwork must have the competitors name, age and club printed on the back

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

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

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

Poster must be submitted on the day of the competition

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

EVENT: CATEGORY: THEME:

POSTER COMPETITION 9 12 YEARS 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.

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Objectives: 1 2 3 4 Rules: 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

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

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

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

Posters must have the competitors name 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

7 8

Poster must be submitted on the day of the competition

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

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

EVENT:

POSTER COMPETITION

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CATEGORY: THEME:

13 AND OVER 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 competitors 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.)

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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

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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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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.

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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.

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 Jamaica 4-H Clubs August 2011

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