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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



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


2016 Food & Arts Celebration

Fine Arts/Crafts, Photography, Textile Arts & Quilting, Scrapbooking, and Trash to Treasure Guidelines

Classes:





Fine Arts/Crafts Division


· 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



Photography

Classes:





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



Textile Arts

Classes





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)



Quilting Guidelines

Classes





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



Scrapbooking Division

Classes





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



Trash to Treasure Division

Classes





Trash to Treasure Division



· 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.



Judging Criteria:

Appearance

Creativity/Design – (Including percentage of Used Materials)

Craftsmanship (Including use of recycled materials)



Poster/Collage Guidelines

Classes





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?



Place Setting Guidelines

Classes





Place Setting Division


· 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.



Guidelines for Foods & Nutrition

Classes





Foods & Nutrition Division


· 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.




Food Preservation Guidelines

Classes

A Primary Member: 5 - 8 years old or in kindergarten through 3rd grade as of 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).


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.



Cake Decorating Guidelines

Classes





Cake Decorating Division


· 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



Plant Science/Floral Arrangements Guidelines

Classes





Plant Science/Floral Arrangements Division



· 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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