rules and regulations - 144 cde rules.pdf · 2011-09-02 · agronomy judging and...

Revised February 2008

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SOUTH DAKOTA AGRICULTURAL EDUCATION/FFA

SPRING CAREER DEVELOPMENT EVENTS

RULES AND REGULATIONS

AGRICULTURAL EDUCATION COLLEGE OF EDUCATION AND COUNSELING

BOX 507 SOUTH DAKOTA STATE UNIVERSITY

BROOKINGS, SD 57007

SOUTH DAKOTA AGRICULTURE EDUCATION/FFA PRODUCTION CAREER DEVELOPMENT EVENTS (CDE’S)


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CONVENTION TIME SCHEDULE Sunday 3-5:30 PM Registration for teams, participants and FFA delegates Gymnasium, Intramural Building 4:00 PM Ag Sales

Natural Resources Rotunda D Northern Plains Biostress (103)

6:00 PM Agricultural Mechanics (Team Problems) Ag Engineering (125) Monday 8-4:30 PM Food Science-Based on signup times (USU 265, prep USU 269) 8:30 AM Livestock Judging

Agronomy Judging and Identification—Entire Event, Test First Agricultural Mechanics—Hands-On Nursery/Landscape—Entire Event, Test First Dairy Foods—1st Session of Hands-On Agricultural Business Management—1st Session Dairy Cattle Judging—Entire Event, Test First Meats Evaluation and Technology—1st Session

Animal Science Arena USU Volstorff Ballroom- East Hall Ag Engineering (125) Horticulture/Forestry Greenhouse Dairy Microbiology (114 & 116) Lutheran Student Center, 1404 8th St Intramural Building, East Side Animal Science Complex Meat Lab

9:30 AM Dairy Foods—2nd Session of Hands-On Dairy Microbiology (114 & 116) 10:30 AM Dairy Foods—Team Problems and California Mastitis Test Intramural Building 11:00 AM Range Plant Identification—1st Session Animal Science Complex (111) 11:15 AM Meats Evaluation & Technology Written Test Intramural Bldg., East Side 11:30 AM Dairy Foods—3rd Session of Hands-On Dairy Microbiology (114 & 116) Floriculture – entire event, test first Intramural Bldg., West Side 12:00 PM Horse Judging – entire event, test first Intramural Bldg., East Side 12:30 PM Dairy Foods (4th Session Hands On) Dairy Microbiology Bldg. (114 & 116) 1:00 PM Meats Evaluation and Technology—2nd Session

Food Science & Technology Test Agricultural Business Management—2nd Session

Animal Science Complex Meats Lab (USU Volstorff Ballroom East) Lutheran Student Center, 1404 8th St

1:30 PM Range Plant Identification—2nd Session Animal Science Complex (111) 2:30 PM Range Plant Identification—3rd Session Animal Science Complex (111) 3:30 PM Range Plant Identification—4th Session Animal Science Complex (111)


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GENERAL RULES SOUTH DAKOTA AGRICULTURAL EDUCATION/FFA CDE's

PRODUCTION CAREER DEVELOPMENT EVENTS

PRODUCTION EVENTS NUMBER ALLOWED TO

PARTICIPATE Agricultural Business Management -3 count/3 or 4 participate Agricultural Mechanics -3 count/3 or 4 participate Agricultural Sales -4 count/4 participate Agronomy -3 count/4 participate Dairy Cattle Dairy Foods

-3 count/3 or 4 participate -3 count/3 or 4 participate

Floriculture -4 count/4 participate Food Science and Technology -4 count/ 4 participate Horse Evaluation & Selection -3 count/3 or 4 participate Livestock Evaluation -3 count/3 or 4 participate Meats Evaluation and Technology -3 count/3 or 4 participate Natural Resources -4 count/4 participate Nursery/Landscape -3 count/4 participate Range Plant Identification -3 count/4 participate

ELIGIBILITY: 1. Teams from accredited Agricultural Education/Agribusiness Departments in high schools in South Dakota may be entered by paying the judging CDE entry fees. 2. A chapter may enter only one team in any single Production CDE. 3. If eligible and prepared, and if the time schedule permits, an individual or team may enter more than one CDE. 4. Team members shall be bona fide enrollees in a secondary Agricultural Education program and members of a FFA Chapter. 5. Team members shall have passing grades in at least three (3) units of schoolwork. 6. All participants shall be well prepared for the CDE in which they compete. 7. Participants may compete in any given State Production CDE as long as they are an active, in

school member or until an individual is a member of a first place team at the state level or if they have participated in the National CDE for that area.

8. To participate in the National CDE's, the participants must be bona fide FFA members. 9. Regular faculty members at South Dakota State University will be in-charge of organizing all agricultural CDE's, establishing official placing, scoring and tabulating results for non-scan sheet


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CDE’s. CDE’s using scan sheets will be scored and tabulated by the tabulations committee under the direction of the CDE Chair. 10. Optic scan sheets will be provided for each participant at registration. In the event that scan sheets are lost or damaged by the participant or advisor, replacement scan sheets will be provide only if available and on a first come first served basis. 11. No participant will be permitted to inspect animals (livestock, horses or dairy cattle) or other CDE content (ie: ag mechanics, etc.) at SDSU within eight (8) weeks prior to the State CDE with the exception of Little International competition and other SDSU sponsored activities where all chapters invited. 12. Teams arriving late may enter the CDE where other participants are then working. No make-up competition will be provided. 13. An entire team must compete as a team, in the same session, with the discretion of the chair, with advance arrangements. 14. The high scoring team in each CDE will represent South Dakota in national competition. To represent South Dakota in a national CDE, the winning team must have a minimum of one original team member who participated in the state CDE. If this is not possible, the second place team shall represent the state in national competition. 15. Any communication, verbal or non-verbal between participants during a career development event will be sufficient cause to eliminate the team member(s) involved from the CDE. Basic clipboards without calculators or rulers are allowed. Calculators used in events must be non- programmable, silent with large keys and large displays. Calculators should have only: addition, subtraction, multiplication, division, equals, percent and square root, =/- key and one memory register as functions. No other electronic devices (cell phones, PDA’s, programmable calculators, etc.) will be allowed on the person during a CDE. If any are found, the participant will be disqualified. Advisors and CDE coaches can not be on site at the CDE once an event starts until score cards are collected and the event is over. Chairmen are asked to announce that Advisors and coaches must leave at the beginning of the event. OD police while completing their duty, are the exception. 16. Scores in Livestock, Agronomy Judging, Grading and Identification, Meats, Dairy Cattle, Dairy Foods, Food Science & Technology, Floriculture, Nursery Landscape, Natural Resources and Horses will be calculated and printed by computer. 17. There is an understanding that the CDE rules and regulations are to be amended by action of the South Dakota Agricultural Education Instructors at the annual Teacher Conference in August. Updating a CDE due to changes in technology, terminology, and standards can be incorporated into annual revisions with the consent of the CDE General Chairperson. 18. The CDE committee will be responsible for reviewing scores to ensure accuracy. CDE results are final when announced as printed in the State Convention Results book. Corrections may be made to the printed results before announcement and are then final after the public announcement. If results are printed accurately, but pronounced incorrectly, the printed results will stand as final.


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19. All CDE Participants except meats will be docked 10% of points possible if they are not in FFA Official Dress including: Zipped FFA jacket, black pants or skirts, white shirt with a collar, FFA tie/scarf or blue/black tie and BLACK close toed shoes/boots. No hats will be allowed & socks will not be checked. Ag Mechanics CDE requires official dress for Sunday evenings team event only. 20. Ties will be broken for top 5 teams & top 10 individuals based off criteria listed under each CDE.

This edition of the rules and regulations was edited by Gerri Ann Eide, SD FFA Executive Secretary.


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AGRICULTURAL BUSINESS MANAGEMENT CAREER DEVELOPMENT EVENT

I. PURPOSE OF THE CDE

Development of farm management expertise as a result of instruction in agricultural education. II. OBJECTIVES A. The ability to apply the economic principles and concepts listed in analyzing the farm-ranch business management decisions. 1. Production Functions a. Diminishing Returns b. Profit Maximizing Point: Benefit-Cost: MC=MR 2. Opportunity Cost a. Alternative Investment and Opportunities 3. Cost Analysis (Fixed Variable) 4. Input Combination 5. Enterprise Selection a. Equi-Marginal Principle b. Specialization and Diversification 6. Supply and Demand a. Price and Quantity Determination b. Elasticity c. Substitute, Complementary Products

B. To develop the ability to use records and manage resources for optimum returns to resources.

1. Analysis of Records a. Profit and Loss b. Financial Statements 1) Ratios a) Solvency b) Liquidity c) Profitability d) Enterprise: Labor and Feed Efficiency 2) Inventory, Assets, Liabilities, New Worth 2. Budgeting a. Partial Budgeting b. Total Farm Budgeting c. Enterprise 3. Cash Flow Analysis a. Summary b. Projections 4. Basic Tax Management a. Assets

b. Liabilities


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c. Receipts d. Expenses

C. To develop the ability to apply principles of farm management to the decision-making process.

1. Investment Analysis a. Capital Budgeting 1) Time value of money 2) Net present value b. Credit 1) Sources 2) Loan Applications 3) Interest c. Leasing of Real Property d. Land Acquisition and Ownership e. Machinery Management f. Insurance 1) Life Insurance 2) Property Insurance 3) Crop Insurance 4) Health 5) Liability

2. Marketing a. Functions b. Structures c. Price Determination 1) Supply

2) Demand 3) Comparative Advantages d. Price Methods

1) Cash Markets 2) Futures and Options 3) Forward Contracting

e. International Trade 3. Marketing and Purchasing Structure

a. Cooperatives b. Independents

4. Ag Law a. Estate Planning b. Business Organization

1) Sole Proprietorship 2) Business Organization 3) Partnership 4) Contract Farming


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c. Taxes d. Written agreements 5. Miscellaneous

a. Integrating Government Programs 1) NRCS 2) Farm Credit Services

6. Sources of information

III. CDE FORMAT The Farm Business Management CDE will consist of two (2) parts, a written test and problem

solving analysis. A. PART I - A WRITTEN TEST The written test is designed to test team members’ understanding of the application of

economic principles in farm management. Multiple choice questions, some related to problem situations, form the basis for testing the understanding. In general, questions are designed for the understanding of the application rather than definition identification.

1. Team members work as individuals and each will complete the written test. 2. There will be 50 multiple choice questions, each worth two (2) points of a total of 100 points allowed. 3. One hour (60 minutes) will be allowed for completion of the section. B. PART II - PROBLEM SOLVING ANALYSIS The problem solving analysis portion is designed to determine the team members'

ability to apply principles of farm management to the decision making process by actual problem analysis and to justify the decision made. 1. Team members work as individuals and each will complete all of the problems

assigned. 2. One hundred-twenty (120) minutes will be allowed for completion of this section

of the CDE. 3. Two hundred (200) points will be allowed for this section of the CDE. 4. Tie breaking procedures: Tie breaking will be decided by using one of the

problem solving questions. 5. Problems to be used will be in multiple-choice format:

a. Two partial budgets b. One total farm budget c. One analysis of business

d. Related problems examples: hedging, balance sheet, tax management, asset acquisition.

IV. RULES AND REGULATIONS FOR CDE A. Four-member teams will work individually. Team members may use a battery-operated

calculator during the CDE. (Team members must furnish their own calculators, if used). B. The scores of the three members scoring highest of the four will be considered as the

representing team. C. In scoring problems, full credit will be given for accuracy and partial credit will be given

for answers within an allowable range which will be provided with each problem. V. CDE EXAMPLES For CDE examples of test questions and problem solving analysis problems, refer to National

FFA CDE Bulletin No. 4. This publication has been provided to every Agricultural Education


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Department and on the National FFA web site. A reference list, definition, and other information are also found in this same publication. Copies of the National Farm Business Management CDE are available from the National FFA Supply Service.

Scoring Rubric: Scoring: Individual Part I - Written Test = 100 pts. Individual Part II - Problem Solving Analysis = 200 pts. Total Individual score 300 pts. Total Possible Team Score (3 count) = 900 pts.


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AGRICULTURAL MECHANICS CAREER DEVELOPMENT EVENT

1. The CDE will be developed from a subject matter theme for each year. An insert will be mailed

each year specifying the State CDE theme and competencies. A committee of Secondary Agricultural Educators will select thirty (30) competencies from the National CDE-Related Competencies announced by State Leadership CDE’s. The thirty (30) competencies will reflect the theme for the year.

2. Each participant will participate in the following events:

1) Individual Events: a. Each participant will complete ten (10) specific hands-on performance

operations in a time period of an average of 15 minutes each. Problem-Solving/Skill Development activities will be based on 10 of the 30 competencies reflecting the annual theme.

b. Written test 2) Team Events:

a. Problem Solving. A problem-solving activity is a mental activity involving the gathering of information and the use of logical solution based on commonly accepted standards. Scientific principles and concepts learned in the secondary school system will be used for solving problems. The exact problem may or may not be in a listed reference.

3) The individual skills/problems and team activities will be drawn from the following event areas:

a. Machinery and Equipment Systems b. Industry and Marketing Systems c. Energy Systems d. Structural Systems e. Environmental/Natural Resources Systems

3. The CDE will be conducted in the following manner:

1) Individual problem-solving/skill development activities i. Five (5) skills average 15 minutes each ii. Five (5) problems average 15 minutes each iii. Twelve (12) participants in a group

2) Individual Test 3) Team Problem Solving

4. Participants will be evaluated on performance in each of the following activities:

1) Individual Activity a. Five (5) skills — 25-40 points each b. Five (5) problems — 25-40 points each

2) Individual Test — 80 points a. # of Questions Total Individual Points ????????

3) Team Activity Number of Points????

a. Team activity does not count toward individual scores.


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Total Possible Score ?????????????

5. Safety Equipment. Each participant will be responsible for all personal safety equipment including:

1) Industrial Quality Eye Protection. Participants will be required to wear “eye protection devices” (spectacles or goggles) that meet the standards of the American National Standard Practice for Occupational and Educational Eye and Face Protection, Z87.1-1979 (or Z87.1968) and any subsequent revisions therefore, approved by ANSI. Dress eyewear DOES NOT qualify as Industrial Quality Eye Protection.

2) Clothing: Each participant shall furnish and wear coveralls, a shop coat or appropriate clothing for this event. Clothing must be in good repair and fit properly. Long sleeved clothing must be worn when welding or cutting.

3) The descriptions of style A, B, and C Industrial Quality Eye Protection are as follows: a. Style A: Safety spectacles without side shields. They are for limited hazard

use requiring only frontal protection. The addition of accessory side shields that are not firmly secured does not upgrade Style A to a Style B or C. This style is NOT recommended for use in the CDE.

b. Style B: Safety spectacles with wire mesh, perforated plastic or non-perforated side shields. The side shields shall be tapered with an anatomical periphery extending at least halfway around the circumference of the lens frame. INDUSTRIAL QUALITY EYE PROTECTION FOR THOSE NOT WEARING PRESCRIPTION GLASSES SHALL BE STYLE “B”.

c. Style C: Safety spectacles with semi- or flat-fold shield that must be firmly secured to the frame. Style “C” glasses do not provide maximum protection from the top and bottom angles and are not recommended. [Those wearing prescription eyewear which is not industrial quality must also wear goggles while performing in the CDE areas.]

Tiebreakers 1. Team Activity Score a. Top 3 individual Placing added together b. Top 3 individual single best problem solving scores added together 2. Individual:

a. Individual Problem Solving/Skill Development b. Top Score for Station #1

Scoring Rubric:

Agricultural Mechanics

Scoring: Individual Activity - five skills = 25 - 40

pts.

Individual Activity - five problems = 25 - 40

pts. = 80 pts. Individual Test - Total Possible Individual Score = ? Team Activity = ? Total Possible Team Score (3 count) = ?


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AGRICULTURAL SALES CARER DEVELOPMENT EVENT

Purpose The marketing of agricultural products is a key to profitability in today’s competitive economy. Agricultural Sales play a major role in the marketing process. Throughout this event, students will have the opportunity to prepare for careers in sales by participating in a wide range of activities oriented around the total sales process. Format The model agricultural sales event will consist of four parts: an objective test, oral sales presentation, team sales presentation, and practicum. The event will be a team event consisting of four students. All team members will participate in the test and sales presentation components of the event. Using the team approach, each team competes as a group in the market analysis. Four practicum: (Customer Relations, Telephone Skills, Product Display, and Advertising and Promotion) will be conducted each year. The event will consist of 200 total possible points per team member (test-50 points, sales presentation-100 points and practicum-50 points) and a team practicum or marketing analysis-50 points, for a total team score of 850 points. Should a tie occur in the individual or team score the tie will be broken by the highest sale presentation score. If the tie cannot be broken using the sales presentation score, the highest written test score will be used. If a tie still exists, the highest practicum score will be used to break the tie. Part 1- Sales Presentation A. All participants will conduct a sales presentation. B. Official FFA Dress is required. C. The participant will select an agricultural product representing one of the seven instructional areas: 1. Agricultural Mechanics 2. Agricultural Production 3. Agricultural Products and Processing 4. Agricultural Supplies and Services 5. Forestry 6. Natural Resources and Rural Recreation 7. Ornamental Horticulture D. Each participant may bring props and/or portfolios to the sales presentation event. The size of

the props and products will be limited to what an individual participant can handle and will fit on a standard folding table (32”x 8’). These materials are not to be included in the project summary sheets. In the event more than one team member sells the same product, each individual team member must have their own props so all team members can compete at the same time. Note: No flammable or corrosive materials can be brought into the event area. When selling a product of that nature utilize an empty container labeled with the product label.

E. Each participant will provide three copies of the project summary sheet (see F) to the event coordinator at the event site.

F. Guidelines for the project summary sheet: (one page, single sided, typed and double spaced). Participant’s name and state in the upper left hand corner. The product summary sheet should clearly state the role of the customer (event judge). Examples: dairy farmer, retail buyer, purchasing agent, etc. and whether this is a cold call or if the participant has made an


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appointment for this call. The summary sheet should include the following: Representation (company/chapter), Role customer is to play, Product to be sold, Features of the product, Method of Demonstration, Sales Call Objective, Product or service price and

Examples of two or more competing products and their prices G. Each participant will be allowed 10 minutes for his or her presentation with a verbal time

warning at 7 minutes. The presentation will conclude at 10 minutes. The 10 minute sales presentation will be interactive between the participant and the judge(s).

H. The event will operate with three sets of judges for every 15 teams. Each set of judges will consist of two qualified individuals. One judge will serve as the customer for all presentations. No two team members will be judged by the same set of judges.

I. Evaluation Criteria 1. Pre-approach

A. Project summary sheet B. Preparation of sale C. Product knowledge

2. Approach A. First impression B. Create customer attention C. Determine customer wants D. Establish rapport 3. Demonstration A. Feature and related customer benefits B. Allow customer to participate C. Attempt to trail close 4. Handling customer objectives A. Identify customer objections B. Handle customer objections 5. Closing the sale

A. Ask for the order B. Recognize closing opportunities


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SALES PRESENTATION SCORECARD Pre-approach-------------------------------------------------------30 • Project Summary Sheet • Preparation for Sale • Product Knowledge Approach-----------------------------------------------------------10 • First Impression • Create Customer Attention • Determine Wants • Establish Rapport Demonstration-----------------------------------------------------30 • Feature and Customer Benefits • Allow Customer to Participate • Attempt Trial Closure Customer Objections--------------------------------------------10 • Identify Customer Objections • Handle Customer Objections Closure--------------------------------------------------------------20 • Ask For the Order • Recognize Closing Opportunities TOTAL POINTS-------------------------------------------------100


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Part 2- Objective Test The objective test of the agricultural sales career development event is designed to determine team members’ understanding of the professional sales process, the role that selling plays in the marketing of agriculture products, and the knowledge processed by students relative to the content area of advertising and promotion, customer relation, product display, telephone skills, market analysis, customer prospecting, job application and interviewing for a sales position. A. Team members will work individually B. The test consists of 25 multiple choice questions, with 50 minutes allowed for completion of

this section of the event. C. Fifty (50) points are allowed for this section of the event. D. The test will be based on the attached list of references found on “Agricultural Sales.” Part 3- Team Activity The Team Sales Situation is the team activity. The goal of the Team Sales Situation is to incorporate all the basic fundamentals of the contest. Team members work together to demonstrate group dynamics, problem solving, data analysis, decision-making, and oral and written communication skills. Team members will coordinate the sales skills they have learned along with the individual skills learned in the practicum. The following information will be provided to the team as applicable:

1. A product (including features and price, if applicable) 2. Market situation (including competition) 3. Area demographics 4. Company information 5. Description of present and/or potential retail and/or wholesale outlets.

a. Community information b. Transportation, distribution and storage information. c. Existing marketing problems.

All team members will be expected to participate. The judges will act as the audience, but will not engage in dialog during the presentation. Participants may utilize any materials provided in the team event but, may not bring any outside materials with them for the presentation. It is important that all team members speak up during the entire process so that the judges can hear what is being said and so they can observe how the team is working together. It is critical to remember that not only will the final presentation be judged, but also the teamwork and equal involvement of all team members. Also critical is not only stating what you chose to do, but why you chose to do it. In selling there is no absolute right or wrong answers. Demonstrating the basic fundamentals necessary to accomplish your goal is essential The Team Sales Situation will be broken into following three components:

1. Introduction and initial development. 2. Presentation development. 3. Presentation

Each team will have twenty (20) minutes to read information and develop the basic information and decisions necessary for the presentation to be built upon. This will occur while being observed by at least two judges. The basic information should include (at a minimum): selecting the demographic consumer group, identifying product features, identifying customer objections, and developing a plan so that all members of the team have definable goals ad areas of responsibility. Flipcharts and pens


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will be provided. Note: The contest officials will have the option to provide access to Microsoft Power Point Software. The team will then return to the same judges that observed their initial planning and will make their presentation. Each team will have eight (8) minutes to make their presentation followed by a two (2) minute section for questions. The team will develop a presentation that consists of the following:

1. Identify the demographic consumer group the product will be targeted for. 2. Identify the key features and benefits of the product. 3. Identify potential customer objections and develop strategies to address those objections. 4. Develop a team plan that utilizes all team members:

Establish a service center for your product to include:

1. An order taking and processing department. 2. A customer relations department to handle complaints, returns, product education, etc. 3. Establish a marketing department to include an advertising program for both product

introduction and ongoing promotion. 4. Identifying and conducting several methods of prospecting for new customers within your

targeted consumer group. Scoring Criteria for Team Sales Situation:

1. Analysis of the information (10 points)

Clearly identify the product features ad market for that product Provide information and data is analyzed and utilized Demonstrate the use of basic sales skills Possible solutions are discussed and analyzed

2. Quality of the Team's Solution (30 points)

Identify the demographic consumer group the product will target Develop a plan to introduce that product to those consumers Identify the key features of the product Identify potential customer objections and develop strategies to address those objections When applicable, identify and select possible media utilization that would benefit sales Demonstrate a team plan, so that all team members are utilized Identify several methods of prospecting for customers within your targeted consumer group Develop a plan to sell, supply, and maintain the product

3. Presentation (50 points)

Presents team's solution Overall delivery professional and well thought out Presentation is clear and effective All team members participated

4. Questions are taken from (10 points)

Teamwork evaluation Analysis of the information


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Team Sales Solution content Presentation

TOTAL = 100 points Part 4 - Practicums Each participant will complete one of four designated practicums in the event. Practicums to be conducted will follow the rotational schedule as listed below. Each participant will be assigned the practicum by the team coach at the time of certification. All materials used in the practicums will be furnished at the event site. Each practicum will be worth a total of 50 points per team member. Customer Relations Telephone Skills Advertising & Promotion Product Display Each of the practicums that contestants will participate in will follow a theme rotational pattern:

2006 Animal Industry 2007 Crop Industry 2008 Natural Resources 2009 Agricultural Mechanics 2010 Horticulture Industry

Customer Relations Practicum The event chairperson will select a scenario realistically portraying a customer relations problem that may occur in agricultural sales. The participant will be evaluated primarily on their sales and human relations skills and on their technical knowledge of the subject matter. The sales person (participant) will be provided with the company policy or philosophy concerning merchandise returns and refunds prior to performing the practicum. It is possible the sales person will have to develop a solution independently if the company policy does not specify one for the particular scenario. In this case the sales person will be evaluated on their creativity, judgment and application of the philosophy of the company. Types of problems that may be used: 1. Return of defective merchandise sold 2. Lack of understanding in use of merchandise 3. Calming and regaining trust of a dissatisfied customer The participant will enter the room where the customer is seated. Using the guidelines provided to the participant prior to entry into the room, with sufficient time to read and prepare the participant will attempt to work with the customer to determine the basis for the complaint and determine the proper course of action to resolve the issue. Seven minutes will be allowed for the participant to determine their customer relations skills. There will be 5 1/2 minute warning. Two judges will be used and their scores will be averaged. One judge will be served as the customer.

Customer Relations Practicum Scorecard Possible Points


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Conversation----------------------------------------------16 Voice-tone, empathy, grammar Personality-pleasant, friendly Skills Information------------------------------------------16 Was problem correctly identified? Information provided to customer Diagnosis & Treatment----------------------------------12 Correct diagnosis of problem Correct treatment prescribed Closing--------------------------------------------------------6 Encourage sales of additional merchandise Ask for customer satisfaction and commitment TOTAL POINTS------------------------------------------50

Telephone Skills Practicum The participant will demonstrate his/her telephone skills in one of two exercises as selected by the event coordinator. The participant will have 3-5 minutes to complete the telephone call. A. Receive a telephone call from a prospective or existing customer to be handled on an

extemporaneous basis. Suggested calls might be: • from an interested prospect inquiring about the company’s products. • from a customer with a product complaint. • from an existing customer interested in new or additional products.

B. Place a telephone call to a customer or prospect. Preparation time of 10-12 minutes will be given to study the scenario before placing the call. Suggested scenarios would include: • placing a cold call to qualify a prospect. • placing a call to an existing customer to check on product performance and build a stronger

customer relationship. • placing a call to existing customers seeking referrals for new customers.

Telephone Practicum Scoreboard Points Possible Telephone Etiquette.....................................……4 •Polite •Professional Introduction...................................................……4 •Identify yourself •Purpose of call


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Voice..............................................................…...6 •Tone •Empathy •Grammar Attitude.........................................................…..10 •Pleasant •Friendly •Establish Rapport Information Gathering................................…….10 •Determine the problem •Clarify the problem Develop Solution........................................…….10 •Evidence of product knowledge •Overcome customer objections Closing...........................................................…..6 •Get customer agreement •Review and closure TOTAL POINTS......................................……...50


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Product Display Practicum The participant will set up a sales display of a product from one of the seven major instructional areas as chosen by the event coordinator. Simulated retail store display areas will be established for each participant along with the products to be displayed and all materials to establish the display. Students will have 20 minutes to set up a product display.

Product Display Scorecard Points Possible Sales Appeal-------------------------------------------------------17 • Color harmony • Sizes and shapes • Focal point • Design • Attractiveness • Creativity • Product faced Central Theme------------------------------------------------------10 • Organization (products with the same products) Signs-----------------------------------------------------------------12 • Design • Pricing accuracy • Sign appeal • Product identification Time Organization---------------------------------------------------6 Clean up----------------------------------------------------------------5 TOTAL POINTS-------------------------------------------------------------50

Advertising & Promotion Practicum Participants will prepare an advertising campaign component (see below) or promotional material to support or set up a sales presentation. The participant will only use the material provided, adhere to the guidelines, and use the time allocated for preparation and presentation.

A. Points of Purchase Advertising Sign Use the furnished material to develop a poster to develop a sign to accompany an agricultural sales display. The participant will have 30 minutes to prepare this sign. A warning will be given at 20 and 25 minutes.

B. Print Media: Newspaper or Magazine Use the furnished materials to prepare the “copy” and design the layout of an advertisement scheduled to appear in a designated newspaper or magazine. The participant will have 30 minutes to prepare this advertisement. A warning will be given at 20 and 25 minutes.


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Participants should come prepared to participate in either sub-option, chosen by the event coordinator. All materials will be provided at the event site. The participant is responsible for assembly and presentation. In each sub-option, only the final product will be judged. At the designated time, final products will be collected or recorded on tape, judged and scored.

Advertising & Promotion Practicum Scorecard Possible Points Knowledge of Advertising Layout/Design--------------------------10 • Proper advertising format • Headline • Sub headline • Body copy • Illustration Creativity--------------------------------------------------------------------12 • Use of creative art • Use of creative terminology • Creative ad design Effectiveness of Ad/POP Sign-----------------------------------------12 • Reaches the prospective customer • Clear message • Includes necessary product features Appropriateness------------------------------------------------------------8 • Appropriate for target audience • Meets the needs of the product being promoted Neatness/Clarity------------------------------------------------------------8 • Ad neatly laid out • Neat graphics • Neat copy • Clear and easy to understand message TOTAL POINTS-----------------------------------------------------------50

Tiebreakers 1. Team a. Total Team Presentation b. Total Sales Presentation Score c. Total Written Exam Score 2. Individual a. Individual Sales Presentation Score b. Individual Written Exam Score

Scoring Rubric:

Agricultural Sales Presentation Scoring: Individual Sales Presentation = 100 pts.


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Individual Objective Test, 25 mult. Choice, 2 pts. ea. = 50 pts. Individual Practicum = 50 pts. Total Possible Individual Score = 200 pts. Team Activity = 100 pts. Total Possible Team Score (4 count) = 900 pts.


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AGRONOMY JUDGING, GRADING AND IDENTIFICATION CAREER DEVELOPMENT EVENT

FORMAT A. The CDE shall consist of plant and seed identification, grain grading seed quality judging classes

and a written test with a total individual score of 1025 points as follows: Identification--------------------------------------375

Seed Quality Judging-------------------------350 Written Examination---------------------------300 B. The Plant Science Dept. of South Dakota State University will select, manage, direct and officially judge the Agronomy CDE. C. Participants will be allowed ten (10) minutes to judge each seed quality grading and/or

identification class. D. There will be no make-up arrangements for crops participants who have conflicts due to

participation in other events. Participants must be present for the total time announced for the Crops CDE.

SCORECARD The attached scan sheet will be used for all parts of the Agronomy CDE. Select the appropriate

number placing or answer representing your choice and completely fill in the corresponding bubble with a No. 2 pencil. Four (4) students/team can participate, with the top three scores counting as the team score.

PART I: IDENTIFICATION Fifteen (15) samples are to be identified in each group. The participant will select the number following their choice from the list provided (code sheet) and the participant will fill in the bubble codes for each sample. PART II: SEED QUALITY JUDGING STANDARDS FOR PLACING SAMPLES OF 1SMALL GRAIN, GRAIN SORGHUM, ALFALFA, SWEET CLOVER AND FLAX Seven classes of seed quality judging classes with four (4) samples each will be chosen from the following: (a) Hard Red Spring Wheat (HRS), (b) Hard Red Winter Wheat (HRW), (c) Durum Wheat, (d) Oats, (e) Barley, (f) Flax, (g) Rye, (h) Alfalfa, (i) Sweet clover, (j) Grain Sorghum (Milo), (k) Soybeans. All samples are to be judged for seed quality. The following headings and description are to be used in our State Judging CDE. The order in which the seed quality factors are listed is significant. Factor 1 as described has no faults and would be placed first in a judging class. Other factors are listed in descending order and samples containing the same quantity of the various factors would be placed accordingly. A) TEMPORARY FAULTS (1-8 inclusive) are factors which may impair the crop for only one

season when used for seed purposes. These factors generally are corrected in the next years’ crop without adverse effects on either the crop or soil.

1. CLEAN, SOUND PURE SEED — Shall be seed which is matured, plump, uniform in size and shape, having a clear, bright uniform color, good luster and wholesome color.


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2. INERT MATTER — Shall be stems, chaff, dirt, broken pieces of seed (less than one half original size), or any similar material or other foreign matter which can be readily removed from the seed by the use of appropriate cleaning devices. (See also footnote No. 2 under fault #9 and #10.).

3. SEPARABLE NON-NOXIOUS WEED SEED — The interpretation will be on the basis of

being able to remove the weed seed with a farm-fanning mill (See footnote 1). Examples: Separable — wild buckwheat or green foxtail in cereals; wild buckwheat or giant ragweed in small seeded legumes.

4. DISCOLORED, SOUND SEED — Shall be seed that is or has been discolored due to

climatic soil conditions and maturity. The classification would include seed which has been exposed to excess moisture and which is slightly bleached and somewhat starchy but not badly weathered.

5. CRACKED OR MECHANICALLY DAMAGED SEED — Shall be cracked kernels and seeds

threshed too closely; kernels or pieces of kernels broken or injured by threshing or handling; or in the case of crops which retain the hulls, such as oats and barley, naked seed or exposures of the tip of the berry, shall be included.

6. LOW WEIGHT PER BUSHEL-SOUND SEED —

Shall be sound seed; however, due to climatic and soil conditions or factors affecting the growth of the crop, lower test weights have resulted. 2Other than test weight, this factor as described does not affect the seed in any other way. If other factors are equal, a sample of high test weight will be placed over one of lesser weight. The test weight per bushel of any seed lot shall not be below U.S. Federal Standard Numerical Grade No. 3 as listed for the respective crop or crops. If a sample is included in the CDE with a test weight lower than U.S. No. 3, the test weight will be placed on the sample number. Samples so marked would be placed below factor #5.

MINIMUM LIMITS OF TEST WEIGHT

GRADES

WHEAT

HRS WHEAT ALL OTHER

BARLEY

OATS U.S. No. 1 U.S. No. 2 U.S. No. 3

58# 57# 55#

60# 58# 56#

47# 45# 43#

36# 33# 30#

GRADES RYE CORN BEANS SORGHUM FLAX U.S. No. 1 U.S. No. 2 U.S. No. 3

56# 54# 52#

56# 54# 52#

56# 54# 52#

57# 55# 53#

40# 47#

Sample 7. DAMAGED SEED — Shall be any crop that has been stored with excess moisture that has

resulted in heat damage, badly weathered or ground damage, or sprouted to such an extent that one is reasonably sure that the germination or vigor of the seed has been greatly damaged. This factor also includes old, discolored legume seeds, etc.

1. Note (Air-screen cleaner) which makes separation on the basis of seed size and weight.


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7. DISEASES — A sample containing a small, yet unmistakable amount of any or all of the diseases shall be placed below everything listed in the temporary faults. Example diseases: Smut--oats, wheat, barley; Scab—wheat, barley; Ergot—rye.

B) Permanent Faults (9-12 inclusive) are factors that impair the crop for more than one season.

These factors are not corrected in the next year’s crop and contaminate the soil. 1. OTHER VARIETY OR CLASS OF CROP — Shall be those samples having a class mixture

which are most commonly discriminated against in market classes or which can be identified or classified as a mixed variety for seed purposes. Examples: Durum wheat in Hard Red Spring Wheat, or vice versa. Hard Red Winter Wheat in Hard Red Spring Wheat, or vice versa. Two excessive mixtures of over 5% spring and winter wheat could have serious consequences. Mixtures of spring wheat in winter wheat will not survive the winter and stand reduction could result. Winter wheat mixed and planted in the spring will not “vernalize”. No seed will be produced on the winter wheat plant however, these plants will use moisture and nutrients otherwise available to the spring wheat plants. (NOTE—Winter wheat in spring wheat, or vice versa, shall be considered as a similar amount of inert matter and such sample can be placed over #3). Modern wheat breeding programs often use spring and winter wheat types in crossing for the development of a new variety making it very difficult to differentiate between spring and winter wheat on seed characteristics alone. Planting seed of known origin or buying certified seed will assure the grower of getting the kind and variety he wanted.

2. OTHER CROP SEEDS — Shall be seeds of any crop which is classed and commercially

grown for seed production and is difficult to separate from the crop being judged. Examples: Winter rye in winter wheat; oats in barley; barley in oats, etc.

3. INSEPARABLE NON-NOXIOUS WEED SEEDS — Shall be known as those weed seeds

which remain in the crop after the seed crops have been properly cleaned or re-cleaned with a fanning mill (air-screen cleaner). Examples: Giant ragweed or wild rose in small grains, pale smartweed in flax. Weed seeds, which do not have a size, weight, or shape difference from the crop they are in, cannot be separated with an air-screen cleaner.

____________________ 2. (NOTE-Winter wheat in spring wheat*, or vice versa, shall be considered as a similar amount of inert matter and such sample can be placed over #3). Modern wheat breeding programs often use spring and winter wheat types in crossing for the development of a new variety making it very difficult to differentiate between spring and winter wheat on seed characteristics alone. Planting seed of know origin or buying certified seed will assure the grower of getting the kind and variety he wanted.


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4. NOXIOUS WEED SEED a) “PROHIBITED NOXIOUS WEED SEEDS” are seeds of perennial weed plants which

reproduce by seed and also propagate by underground stems (rhizomes) of roots which, when established, are highly destructive and difficult to control even though good cultural practices are employed to destroy them. i) field bindweed (Conolvulus arvensis) ii) Russian knapweed (Centaurea repens) iii) leafy spurge (Euphorbia esula) iv) hoary cress (Cardaria draba) v) perennial sow thistle (Sonchus arvensis) vi) Canada thistle (Cirsium arvense) vii) quackgrass (Agropyron repens) viii) horse nettle (Solanum carolinense)

b) “RESTRICTED NOXIOUS WEED SEEDS” are seeds of the following weed plants that are very objectionable in fields, lawns, or gardens of this state, but can be controlled by good cultural practices. i) wild oats (Avena fatua) ii) dodder (Cascuta spp.) iii) wild mustard (Brassica arvensis, B. nigra and B. juncea) iv) hedge bindweed (Convolvulus sepium) v) wild carrot (Daucus carota) vi) field penny cress (Thiaspi arvense) vii) annual bluegrass (Poa annua) viii) spotted knapweed (Centaurea masculosa) ix) giant foxtail (Setaria faberi) x) musk thistle (Carduus nutans) xi) plumeless thistle (Carduus acanthoides)

All seed quality judging classes will be made up so that the factors affecting the placing are definite and unmistakable. If any judging fault is present in a sample to a great extent, the sample in question may be placed below the factor listed next under the one being considered. For example: a sample containing numerous separable non-noxious weed seeds Fault #3 could be placed below Fault #4. Likewise, a sample containing a high percentage of unmistakable other varieties of crops (Fault #9) may be placed below one that contains a trace of other crop seed (Fault #10) providing other factors are equal. In no case will any quantity of the factor as classified be placed below a sample containing noxious weed seeds.

CLARIFICATION OF NOXIOUS WEED LISTS There exists some confusion as to the proper classification of noxious weeds for the State Agricultural Education Agronomy, Grading and Identification CDE. In reality, two noxious weed lists are in use by the crop industry, namely noxious weed seeds and noxious weed plants. The noxious weed seed classification is the only list of concern for crops CDE because samples are judged on the basis of seed quality.


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The following lists are presented for purposes of clarification and comparison: WEED SEED Prohibited Noxious Weed Seeds

Field Bindweed Leafy Spurge Perennial Sowthistle Quackgrass

Russian Knapweed Hoary Cress Canada Thistle Horse Nettel

Restricted Noxious Weed Seeds Wild oats Wild mustard Field pennycress Spotted knapweed Musk thistle

Dodder Hedge bindweed Annual bluegrass Giant foxtail Plumeless thistle

WEED PLANTS Primary Noxious Weed Plants

Field bindweed Leafy spurge Perennial sow thistle Purple loosestrife

Russian knapweed Hoary cress Canada thistle

Secondary (local) Noxious Plants This classification is determined at the local county level. The weed plants on this list have been determined to be problem plants in the various counties. There are a number of plants common to several county lists.

PART II (cont.): SEED QUALITY JUDGING FOR SOYBEANS Explanation of Points Perfect Score

A. Freedom from mixture-----------------------------------------------35 1. Not many undesirable weed seeds are found in soybeans and most weed seeds allow

for easy separations to be made. Sometimes, however, seeds such as field bindweed, cocklebur and black nightshade berries may be found in a seed lot. Samples containing any or all of these seeds would be severely discriminated against.

2. Kernels of corn found in a soybean sample would also be discriminated against, however, not so severely as the above weed seeds.

3. Varietal mixtures may be detected by learning to recognize the size, shape, seed coat luster and hilum color of the different varieties.

4. Inert material may be trash, chaff, pods, stems and other waste material that would be the least serious fault in this group, but may cause problems in planting unless the seed lot was recleaned.

B. Soundness----------------------------------------------------------------30 1. Disease infections on the seed are most important in judging a seed lot for soundness.

Evidence of disease is often expressed as a discoloration or dark colored spots on the seed.

2. Soybean seed which is low in moisture when combined, elevated or conditioned is easily damaged by rough handling causing broken and cracked seeds which result in reduced germination and loss of seed vigor.

3. Seed that is either weathered, checked or discolored would indicate lower quality and seed displaying such characteristics should be discriminated against.

C. Maturity----------------------------------------------------------------15 Immaturity in soybeans may be indicated by undersized, greenish colored seeds.


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D. Natural Color---------------------------------------------------------10 This characteristic is associated with immaturity. Soybeans that show a mottled appearance are undesirable. Depending on the variety, the seed coat may have a dull luster or a shiny luster. The important point is that the entire sample should be uniform for this trait.

E. Uniformity-------------------------------------------------------------10 This factor is of considerable importance in those cases where all the samples in the judging class are pure, well developed and free from disease. From the viewpoint of the grower, uniformity is of value primarily to make it easier, when planting, to obtain a uniform plant population.

PART IV: WRITTEN EXAMINATION Fifty (50) multiple choice questions at Six (6) points per question = 300 pts. CROP IDENTIFICATION CODES

The code numbers shown below are to be used in identifying the samples on the appropriate computer scan sheets. Be sure to use the proper codes for each sample group.

GRAIN SEED WEED SEEDS/WEED PLANT SAMPLES CODE CODE CODE Amber durum wheat 1 Absinth wormwood 1 Hoary vervain 26 Buckwheat 2 Barnyard grass 2 Horse nettle 27 Flax 3 Blue lettuce 3 Kochia 28 Flint corn 4 Bufflobur 4 Lambsquarters 29 Grain sorghum 5 Bull thistle 5 Lanceleaf sage 30 Hard red spring wheat 6 Canada thistle 6 Large crabgrass 31 Hard red winter wheat 7 Chickweed 7 Leafy spurge 32 Oats 8 Cocklebur 8 Marshelder 33 Pinto field beans 9 Common milkweed 9 Musk thistle 34 Popcorn 10 Common ragweed 10 Pale smartweed 35 Proso millet 11 Curly dock 11 Perennial sowthistle 36 Rapeseed (Canola) 12 Dodder 12 Prickly lettuce 37 Rye 13 Downy bromegrass 13 Prostrate pigweed 38

Safflower 14 Dwarf mallow 14 Purslane 39 Six-rowed barley 15 Field bindweed 15 Quackgrass 40 Soybeans 16 Field penycress 16 Redroot pigweed 41 Sunflower--oil type 17 Field sandbur 17 Russian knapweed 42 Sunflower--confectionary

18 Foxtail barley 18 Russian thistle 43

Sweetcorn 19 Giant ragweed 19 Shepherdspurse 44 Triticale 20 Greenflower

pepperweed 20 Spotted knapweed 45

Two-rowed barley 21 Green foxtail 21 Velvetleaf 46 White dent corn 22 Gumweed 22 Wildlife buckwheat 47 Yellow dent corn 23 Hedge bindweed 23 Wild carrot 48 Yellow mustard 24 Hemp dogbane 24 Wild mustard 49 Hoary cress 25 Wild oats 50 Wild proso millet 51 Wild rose 52 Wild sunflower 53 Witchgrass 54 Yellow foxtail 55


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FORAGE SEEDS

FORAGE PLANT SAMPLES

Alfalfa 1 Kentucky bluegrass 15 Alsike clover 2 Orchardgrass 16 Big bluestem 3 Red clover 17 Birdfoot trefoil 4 Reed canarygrass 18 Blue grama 5 Russian wildrye 19 Bromegrass 6 Siberian foxtail millet 20 Buffalograss 7 Slender wheatgrass 21 Common foxtail millet 8 Sudangrass 22 Creeping foxtail 9 Sweetclover 23 Creeping red fescue 10 Switchgrass 24 Crested wheatgrass 11 Timothy 25 Forage sorghum 12 Western wheatgrass 26 Green needlegrass 13 White clover 27 Intermediate wheatgrass

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Tiebreakers 1. Team a. Total Written Exam Score from top 3 Individuals b. Total Identification Score from top 3 Individuals 2. Individual a. Individual Written Exam Score b. Individual Identification Score c. Individual Seed Quality Score REFERENCES Boone, Lester V., Producing Farm Crops, 4th Edition, Interstate Publishers, Inc. 510 N. Vermillion Street, P.O. Box 50, Danville, IL 61834-0050

Agronomy Scoring: Identification = 375 pts. Seed Quality Judging = 350 pts. Written Examination = 300 pts. Total Possible Individual Score = 1025 pts. Total Possible Team Score (3 count) = 3075 pts.


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DAIRY CATTLE EVALUATION CAREER DEVELOPMENT EVENT

The CDE shall consist of seven (7) classes, including a pedigree class, sire selection classes, oral reasons and written test as outlined below: SCORECARD The state Dairy Cattle participants will use the scan card (attached). PLACING CLASSES……………………………………………………………200 pts. Four classes of Holstein cows or heifers will be placed first, second, third and fourth. Select the appropriate number representing your choice and completely fill in the corresponding bubble with a No. 2 pencil. Placings will be based on general appearance, body capacity, dairy character, and on the mammary systems of cows. The participants will not be allowed to handle the animals. PEDIGREE CLASS………………………………………………………………50 pts. Pedigree evaluation will constitute the equivalent of one placing class. Ranking of pedigrees will be scored on the basis of 50 points for a perfect placing. Pedigrees will be ranked as to their indication of the animal’s ability to transmit superior production and type traits to offspring. Other factors include completeness (number of daughters or records), accuracy (reliability), level of performance (type and production), and profitability. An example pedigree class is presented in National Contest Bulletin No. 4. SIRE SELECTION CLASSES………………………………………………… 100 pts. The sire selection exercise will consist of ranking potential mates for two cows. Four bulls will be ranked for each cow. Linear evaluation and production information on the cows will be provided, along with the transmitting ability estimates of the sires. A minimum of 15 minutes will be allowed for this exercise. Fifty (50) points per class may be earned. ORAL REASONS…………………………………………………………………50 pts. Oral reasons will be given on one placing class. When oral reasons are to be given, it will be announced prior to the placing of that class. WRITTEN TEST…………………………………………………………………100 pts. The written test will consist of 50 true and false/ multiple-choice questions. TEAM ACTIVITY………………………………………………. 150 pts. The Team activity will consist of a herd record management exercise to be conducted following the dairy cattle exam. It will consist of six multiple choice questions valued at 25 points each for a Team activity total of 150 points. TIMING AND SCORING 10 minutes will be allowed for placing each class, 30 minutes for the team activity, 50 minutes for the written test, and a total of 30 minutes to complete the Pedigree and 2 sire selection classes. Each participant will receive 50 points for each class placed correctly, pedigree class 50 points, oral reasons 50 points, sire selection 100 points and 100 maximum points on the written test. The

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maximum individual score possible for the dairy cattle judging CDE will be 500 points. Team activity is worth 150 pts, for a total team score of 1650 possible points. Tiebreakers 1. Team a. Total Team Oral Score b. Total Team Written Exam Score c. Total Team Placement Score 2. Individual a. Total Individual Oral Score b. Individual Written Exam Score c. Individual Placing Score Scoring Rubric:

Dairy Cattle Scoring: Placing Class = 200 pts. Pedigree Class = 50 pts. Sire Selection Classes = 100 pts. Oral Reasons = 50 pts. Written Test = 100 pts. Total Possible Individual Score = 500 pts. Team Activity = 150 pts. Total Possible Team Score (3 count) = 1650 pts.

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DAIRY FOODS CAREER DEVELOPMENT EVENT

The CDE will consist of milk flavor identification, cheese identification, California mastitis test, individual test and a team activity. SCORE CARD The Dairy Foods participants will use the scan sheet (attached) from the National Dairy Foods CDE for all components. Team activity will be marked on participant # 1’s scan sheet. MILK FLAVOR IDENTIFICATION AND EVALUATION 1. Ten milk samples to be scored on flavor (taste and odor). 2. All samples of milk are prepared from pasteurized milk intended for table use and will score 1 to

10. (See Scoring Guide). 3. Participants are to use whole numbers when scoring “Flavor” of milk. Check only the one most

serious defect in a sample even if more than one flavor is detected. If no defect is noted, assign a score of “10”. (See Scoring Guide).

4. Apples or saltwater will be allowed for refreshing. Only those cups provided at the event may be used.

MILK FLAVOR SCORING GUIDE Scores may range from 1 to 10. On a quality basis:

10 Excellent, 8 or 9 Good, 5 to 7 Fair, 2 to 4 Poor, and 1 Unacceptable/Un-salable

OFF SCORES*

FLAVOR…………………………………………………………... D No Defect…………………………………………………………. 10 Acid………………………………………………………………... 2 Bitter……………………………………………………………….. 3 Feed……………………………………………………………….. 8 Flat/Watery……………………………………………………….. 8 Foreign……………………………………………………………. 3 Garlic/Onion………………………………………………………. 3 Malt.……………………………………………………….………. 3 Oxidized…………………………………………………………… 4 Rancid…………………………………………………………….. 2 Salty……………………………………………………………….. 6 Unclean…………………………………………………………… 2

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CHEESE IDENTIFICATION One class of 10 samples of cheese will be identified. Cubes of the cheese will be available for tasting. Identification is valued at 2 points each. CHEESE IDENTIFICATION Blue Edam/Gouda Brick Monterey Jack Brie/Camembert Mozzarella/Pizza Cheddar (Mild) Munster Cheddar (Sharp) American Processed Colby Provolone Cream/Neufchatel Swiss Feta Havarti Romano CALIFORNIA MASTITIS TEST – completed as a team but each individual marks scorecard and gets points toward individual score

One sample should be scored with CMT Scores as listed below: CMT Score Appearance Negative Mixture liquid, no precipitate T Slight precipitate tends to disappear with paddle movement 1 Distinct precipitate but does not gel 2 Distinct gel formation 3 Strong gel formation tends to adhere to paddle. Forms distinct central peak. DAIRY FOODS TEST One class will consist of 50 true and false or multiple choice questions on milk production, milk marketing and the nutritional value of dairy products. Each question is valued at 1 point. TEAM ACTIVITY PART I: Part I of the team activity will consist of a problem solving activity to be conducted on Monday morning. It will consist of five multiple choice questions valued at 20 points each for a team activity total of 100 points. Concepts to be tested include: 1. Principles of merchandising dairy foods.

2. Factors impacting the demand for and commercial use of milk and dairy food products. 3. Nutritional value of dairy foods/products and their role on the diet. 4. Current issues relative to the marketing of milk and dairy foods/products and new

developments in dairy foods processing. 5. Trouble shooting to determine problems/causes affecting milk quality.

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Dairy vs. Non-Dairy: consist of the identification of four (4) Dairy and Non Dairy food products, each valued at five (5) points, for a total of 20 points in the activity. Examples include: (May also include products other than those listed.)

1. Butter 2. Coffee Whitener 3. Cheese 4. Cottage Cheese 5. Cream Cheese 6. Imitation Cheese 7. Frozen Deserts 8. Ice Cream 9. Half & Half 10. Margarine 11. Milks 12. Sour Cream 13. Whipped Cream 14. Whipped Non-dairy Topping

TIMING & SCORING The maximum number of points deducted is 90 for milk score, 16 for California Mastitis test, 20 for milk defects, 20 for cheese ID, 50 for milk production and marketing questions and 20 for dairy products test for a maximum of 270 points. The team activity is 100 pts. The score made by each participant is the number of points deducted; therefore, the lower the score, the higher the rating. 50 minutes will be allowed for the written test and 30 minutes for the team problem solving activity. Tiebreakers 1. Team a. Total Team Milk Flavor Score b. Team Problem Score 2. Individual a. Individual Written Exam Score b. Individual Cheese Identification Score Recommended references and materials to use in preparation for the event A. Hoard’s Dairyman. Publisher’s address: PO Box 801, Fort Atkinson, WI 53538. Phone (414)

563-5551. School subscription rate: $7.00 per year. Issues used are from September of previous year to August of current year.

B. Milk Facts (updated annually). Available from Milk Industry Foundation, 888 16th St., N.W., Washington, DC 20006. One copy may be obtained free by request. Use previous year’s issue.

C. Using the California Mastitis Test. University of Missouri-Columbia Extension Division. Single copy free, write for price quote for multiple copies: Columbia, MO 65211

D. California Mastitis Test. Order from: NASCO, 901 Janesville Ave., Fort Atkinson, WI 53538. Cost: $11.00, catalog number 06059N. Toll free (800) 558-9595 or toll call (414) 563-2446.

E. Dairy Outlook and Situation Report (five issues per year). May be obtained for a cost of $8.00 per year by sending check or money order to: Superintendent of Documents, Government

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Printing Office, Washington, DC 20402. Use issues beginning with August of previous year and ending with July of year of event.

F. USDA Sediment Standards, No. 7CFR 58.2731. From: U.S. Department of Agriculture, Agriculture Marketing Service, Dairy Division, P.O. Box 96456, Washington, DC 20250.

G. Dairy Foods Curriculum Packet. Dairy Science Department South Dakota State University. Developed by Sheri L. Kahnke and Dr. Robert J. Baer, South Dakota State University, Brookings, SD 57007-0647.

Scoring Rubric:

Dairy Foods Scoring: Ten Milk Samples - Flavor Score = 90 pts. Ten Milk Samples - Flavor Defects = 20 pts. Cheese identification 10 Samples @ 2 = 20 pts. California Mastitis Test = 16 pts. Dairy Product – Dairy vs. Non Dairy test 20 pts. Dairy Foods Test = 50 pts. Total Possible Individual Score = 216 pts. Team Activity - Part I – Problem solving = 100 pts. Total Possible Team Score (3 count) = 648 pts.

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FLORICULTURE CAREER DEVELOPMENT EVENT

The Floriculture Career Development Event will consist of the following phases: Identification of Plant Materials - 50 points General Knowledge Examination - 50 points Problem Solving/Decision Making - 50 points Practicum (only one practicum) - Floral Arrangement - 100 points There are four (4) team members and all four scores count. Phase I Identification of Plant Materials (50 points): Fifty specimens from the South Dakota Floriculture Plant Identification List will be displayed for participants to identify by common names. Each specimen will be designated by a number to be matched on an answer sheet. One point will be awarded for each specimen that is correctly identified. Each participant will be allowed 25 minutes to complete this phase of the event.

FLORICULTURE PLANT IDENTIFICATION LIST (Industry selected--available in South Dakota during the Spring Months)

Aglaonema commutatum cv. /Aglaonema Alstroemeria aurantiaca / Peruvian Lily Anthirrhinum majus cv. / Snapdragon Anthurium x andraeanum cv. /Anthurium, Flamingo Lily Araucaria heterophylla / Norfolk Island Pine Asparagus densiflorous ‘Sprengeri’ / Sprengri “Fern” Astilbe hybrid cv. / Astilbe Begonia x semperflorens-cultorum / Wax Begonia Canna x generalis cv. / Common Garden Canna Chamaedorea elegans / Parlor Palm Chamelaucium uncinatum / Waxflower Chlorophytum commosum cv. / Spider Plant Chrysanthemum x morifolium cv. / Florist’s Chrysanthemum Cissus rhombifolia “mandaiana” / Grape Ivy Codiaeum variegatum pictum cv. / Croton Crassula argentea / Jade Plant Cyclamen x persicum cv. / Florist’s Cyclamen Cymbidium cv. / Cymbidium Orchid Dianthus caryophylus cv. / Carnation Dieffenbachia maculata cv. / Spotted Dumbcane Dracaena fragrans ‘Massangeana’ / Corn Plant Draceana Echeveria cv. / Hens and Chickens Epipremnum aureum/Golden Pothos/Devil’s Ivy Exacum affine / German (Persian) Violet Ficus benjamina ‘Exotica’ / Benjamin Fig Ficus elastica ‘Decora’ / ‘Decora’ Rubber Plant Freesia x hybrida / Freesia Gerbera jamesonii / Transvaal Daisy

Gladiolus x hortulanus cv. / Garden Gladiolus Gypsophila elegans’ cv. / Baby’s Breath Hedera helix cv. / English Ivy Hosta undulata / Plantain Lily Hoya carnosa / Wax Plant Hyacinthus orientalis cv. / Hyancinth Hydrangea macrophylla macrophylla cv./French (Florist’s) Hydrangea Iris x xiphium cv. / Dutch Iris Kalanchoe x blossfeldiana cv. / Kalanchoe Liatris spicta / Liatris Lilium x hybridum cv. / Hybrid (Garden) Lily Limonium sinuatum / Statice Matthiola incana cv. / Flowering Stock Monstera deliciosa / Cutleaf “Phildendron” Narcissus pseudo-narcissus cv. / Daffodil Nephrolepis exaltata cv. / Boston Fern Opuntia tribe cv. / Cactus Pelargonium x hortorum cv. / Zonal Geranium Peperomia caperata / Emerald Ripple Peperomia Pelargonium peltatum cv. / Ivy Geranium Petunia x hybrida cv. / Common Garden Petunia Phalaenopsis cv. / Phalaenopsis (Butterfly) Orchid Philodendron oxycardium / Heartleaf Philodendron Pilea microphylla / Artillery Plant Plectranthus nummularis / Swedish Ivy Primula x polyanthus cv. / Polyanthus (Primrose) Rhododendron cv. / Azalea

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Rosa hybrid, Class Hybrid Tea cv. / Hybrid Tea Rose Rumohra adiantiformis / Leatherleaf Fern Saintpaulia ionantha cv. / African Violet Sansevieria trifasciata cv. / Snake Plant Senecio x hybridus cv. / Florist’s Cineraria Sinningia speciosa Fyfiana Group cv. / Gloxinia Syngonium podophyllum / Nephthytis Tagetes species cv. / Marigold

Solenostemon hybrid / Coleus Spathiphyllum clevelandii / White Anthurium, Peace Lily Stephanotis floribunda / Stephanotis Sterlitzia reginae / Bird-of Paridise Tulipa cv. / Tulip Viola x wittrockiana cv. / (Garden ) Pansy Zebrina pendula cv. / Wandering Jew

Phase II General Knowledge Examination (50 points): Fifty objective-type multiple-choice questions will be written that cover areas of the floriculture industry. See National CDE Bulletin Number Four for Floriculture CDE objectives. This phase of the event will test participants’ knowledge and understanding of basic biological and scientific principles of producing and marketing flowers, plants and foliage. Each participant will be allowed 50 minutes to complete this phase of the event. Each answer has a value of one point. Phase III Problem Solving/Decision Making (50 points): Each participant will solve five problems related to the various aspects of the floriculture industry identified in the National CDE objectives. A problem-solving activity is defined as: A mental or physical activity involving the gathering or searching of information and the use of a logical solution process using commonly accepted standards and available information to solve a problem specific to a particular area of floriculture production or retailing. Each question will describe the situation associated with or creating a problem and list four possible solutions. The participant must decide on the BEST possible solution to the question. All materials and information necessary to solve the question will be available to the participant as he or she solves it. Each participant will be allowed 50 minutes to complete this phase of the event. Phase IV Practicum: Floral Arrangement (100 points): Make a $35.00 flower arrangement. Use the materials provided. No outside materials will be allowed, with the exception of a calculator and floral knife/shears. Participants will be allowed 20 minutes to complete their arrangements and itemized bills. Participants will be provided the RETAIL price of the flowers and foliage they will use in their arrangements. The MARKUP will be built into the retail price of the flowers and foliage used in the arrangement. When the participant has determined the total arrangement cost, he or she has included the markup. Retail cost of flowers and foliage given to the participant will be determined after polling florists to determine their current retail prices on the flowers and foliage used in the event. The state participants will use the scan card from the National Floriculture CDE for all components of the event.

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Floral Arrangement Score Card Possible Points Arrangement 65 Points Design 35 Balance 15 Functionality 5 Judges’ Choice 10 Itemized Bill 35 Points Price Range 11 Accuracy 10 Completeness 7 Neatness 7 Total Points 100 Points

Explanation of Floral Arrangement Terms: Design:

Design is the overall shape or form of composition: a planned relationship of the parts. The elements of design include: line (linear patterns attracting the eye to the focal point); form (three dimensional shape); texture (surface appearance of materials); color (use of tints, tones, shades of hues, as well as black, gray and white); the pleasing way in which lines, textures, sizes and colors are blended or contrasted; and the tying together of the parts by the combination of good design, balance and harmony.

Balance:

Visual stability, regardless of whether design is symmetrical or asymmetrical, determined by material’s relative sizes, relative darkness or lightness, and placement.

Judges’ Choice:

The use of plant materials and design principles, in a particularly creative original and unique manner.

Tiebreakers 1. Team a. Floral Arrangement Score b. Total Problem Solving Score 2. Individual

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a. Individual Written Exam Score b. Individual Identification Score REFERENCES FOR THE SOUTH DAKOTA FLORICULTURE CDE ITP Distribution Center Attention: Order Fulfillment 7625 Empire Drive Florence, KT 41042 1-800/347-7707 Introduction to Horticulture, text by Schry & Reily, Delmar Publishers Floriculture Designing and Merchandising k0-8273-6979-4 text $29.75 Instructional Materials Laboratory University of Missouri-Columbia 10 London Hall Columbia, MO 65211 573/882-2883 Floristry Instructor Packet 10-2900-1 $45.90 Floristry Student Reference 10-2900-S $ 5.90 Scoring Rubric:

Floriculture Scoring: Scoring Phase I - Identification = 50 pts. Scoring Phase II - General Knowledge = 50 pts. Scoring Phase III - Problem Solving/Decision Making = 50 pts. Scoring Phase IV - Floral Arrangement = 100 pts. Total Possible Individual Score = 250 pts. Total Possible Team Score (4 count) = 1000 pts.

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FOOD SCIENCE AND TECHNOLOGY CAREER DEVELOPMENT EVENT

PURPOSE To stimulate learning activities in food science and technology related to the food industry and to assist students in developing a good working knowledge of sound principles used in a Team decision-making process. OBJECTIVES 1. To encourage FFA members to gain an awareness of vocational and professional opportunities in

the field of food science and technology, marketing and management occupations. 2. To give FFA members the opportunity to experience group participation and leadership

responsibilities in a competitive food science and technology program. 3. To help FFA members develop technical competence and personal initiative in a food science and

technology occupation. 4. To provide opportunities for FFA members to participate in activities where they gain an

appreciation for cooperative effort in the food industry. FORMAT The food science and technology career development event will consist of four activities, 1) an objective test, 2) a team product development project, 3) a practicum in food safety and quality, and 4) a practicum in sensory evaluation. This career development event will be a four-person team activity with all four scores counting. Each year this career development event will focus on one food product category as a theme. For example, ready-to-eat cereal, convenience food, etc may be used. Each activity in this event will use the theme food product category to achieve the project objectives. An insert will be mailed each year specifying the State CDE theme. SCORECARD The state participants will use the scan card from the National Food Science CDE for all components of the event. The team score will be recorded on contestant #1's card. TEAM PRODUCT DEVELOPMENT PROJECT Each team will receive a marketing scenario describing a need for a new or redesigned product that would appeal to a potential market segment. This scenario will contain a description of the existing marketing situation, competition and potential target market segment to be served by the new product. It is the task of the team to design a new food product or reformulate an existing product. The team will be responsible for understanding and using the following concepts:

• Formulation of a product to meet specified market requirements. • New package design to reflect the developed product. • Nutritional label development and adjustments. • Equipment used to formulate the product. • Address any potential quality control programs (ex. good manufacturing practices (GMP)

and hazard analysis critical control point analysis (HAACP)).

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Each team will be provided with packaging materials, ingredients, and information necessary on each ingredient in order to develop a final product label. No outside materials maybe brought in to use during the team product development project. The team will have sixty (60) minutes to respond to the marketing scenario and reformulate or develop a new product, calculate a nutritional label, develop the ingredient statement and educational panel and develop the front or principal display panel to reflect the new product and its market. After this time period, each team member will contribute in a ten (10) minute oral product development proposal. Thereafter, there will be a ten (10) minute question period from the judges in which each team member will be expected to answer questions about the development of their particular product. Total time involved for each team will be 80 minutes. Total number of points possible for this activity will be 400 points. Examples of Possible Products: Ready-to-Eat Cereal/Breakfast Bars Candy Beverages Processed Fruit Snacks Stir-Fried Vegetables Pizza Ready-to-Eat Snack Mixes Ready-to-Eat Dairy Products Desserts Sandwich (Ready-to-Eat) Convenience Meals

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Evaluation Criteria for Product Development Presentation Product Development----------------------------------------------------------------------------------------200 Points How does the product meet target market needs? The presentation should address the following product concerns: Economics Nutrition Quality Control Product Safety Equipment Distribution Formulation Package Design-----------------------------------------------------------------------------------------------100 Points Use, development and adaptation of nutritional label Use and development of the ingredient statement on educational panel Use of principal display panel to convey information Response to judges’ questions---------------------------------------------------------------------------100 Points Total-------------------------------------------------------------------------------------------------------------400 Points OBJECTIVE TEST The objective questions administered during the Food Science and Technology examination will be designed to determine each team member’s understanding of the basic principles of food science and technology. It will encompass the knowledge required of the team event and the two practicums, i.e. food safety and quality and sensory evaluation, as well as test a participant’s knowledge of the equipment used to manufacture the theme product and product nutritional analysis. Team members will work individually to answer each of the fifty questions. Food Science and Technology participants will use a scan sheet. Select the appropriate answer representing your choice and completely fill in the corresponding bubble with a No. 2 pencil. Each person will have fifty (50) minutes to complete the examination. Each question will be worth (6) points for a correct answer. The test will be based on the list of references. No programmable calculators will be allowed to be use during this career development event. PRACTICUMS Each Team member will compete in both practicums. The practicums will each be worth 150 points. Each participant must bring a pencil and a clipboard for this portion of the event. FOOD SAFETY AND QUALITY PRACTICUM Customer Complaint Letter:

Each participant will be given a representative consumer complaint letter received by a food processing company. In fifteen (15) minutes the participant must determine if the complaint involves a food quality problem, then ascertain the cause of the quality defect and a possible solution. If the participant identifies that the letter describes a food safety problem, he or she must

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determine whether the problem is biological, chemical or physical in nature and its possible mitigation. Each participant will write out his or her answer using paper provided.

Food Safety/Sanitation:

Each participant will be given ten (10) photos of potential food safety and/or sanitation problems. A numbered list of problems will also be provided at the beginning of this practicum segment. The list will contain more potential problems than the number of photographs. Each participant will identify the type of problem in the photo sheet by recording the number from the list on a scantron sheet provided to each participant. Each participant will start at a station to view a photograph and record an answer. After one minute, the participants will be told to move to the next station. This will continue until each participant returns to his or her original station.

Food Safety & Quality Practicum Scorecard Identification of Problem-----------------------------------------------------------------------------25 Points Solution to Problem-----------------------------------------------------------------------------------25 Points Food Safety and Sanitation Problem Identification------------------------------------------100 Points Total Point--------------------------------------------------------------------------------------------150 Points SENSORY EVALUATION PRACTICUM Each participant will be asked to identity 10 different aromas from vials provided at each station and record the answer on the sheet provided. A list of potential aromas will be provided to each person. Each participant will be given one minute at each station before being told to move to a new station. Each station is worth 15 points.

Sensory Evaluation Scorecard Ten Aromas-----------------------------------15 points each Total Points----------------------------------150 points FOOD PROCESSING EQUIPMENT LIST Adhesive Applicator—applies bonding materials to labels, containers and cartons. Aerator—incorporates air chemically or mechanically in various food products. Air Compressor—supplies air under pressure for temperature control, agitation and life equipment. Air Curtain—provides air flow across doorways to reduce refrigerated air losses and control pests. Aseptic Processing System—a continuous thermal sterilization process and aseptic packaging for preserving foods. Bar Code Printer/Applicator—a system of coding products for computer readout to improve inventory control, pricing, and manufacturing schedules. Blancher—immerses food in hot water or exposes them to lives team, hot gases, or microwave enzymes and sets or fixes color, and removes air and undesirable odors. Bowl Chopper—rotating bowl with sharp knives for cutting raw meat into small pieces or into ground emulsions. Box Making Machinery—forms food cartons from various types of paper. Can Closing and Sealing Machines—removes residual air from surface of foods filled into metal containers, applies lid, and seals the lid to the container.

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Capping Machine—removes residual air from surface of foods filled into bottles or jars, applies cap, and seals the cap to the container. Carton Handling Machine—(Forming, Filling and Closing) Clean-in-Place System (CIP)—fluid cleaning materials are held in tanks and re-circulated under pressure through pipelines around the plant or within a specific equipment system. Coder, Dater and Imprinter—applies identifying numbers, letters, or marks to foods or containers to indicate to the producer or consumer the product date of manufacture and/or usage or freshness dates. Conveyer—mechanical devices used to assist in the movement of ingredients, food products or packaging supplies. Cutting Machine, Dicer, Flaker, Slicer—reduces or changes size, volume, or shape of raw food materials. Dough-Proofer—enclosed room or cabinet with controlled environment (temperature, humidity) used for final fermentation step prior to baking to allow dough to warm up and accelerate production of carbon dioxide by yeast (rising). Dryer—use of forced hot air, dehydro-freezing or freeze-drying for removal of moisture from foods for purposes of preservation, texture improvement, weight reduction, or cost savings. Enrober—coats food products, generally by dipping or flowing liquid coating over the product (such as chocolate or candy). Evaporator—removes water from raw food materials as a first step to drying. Extractor/Press—for separation of solids and liquids Stuffer—device for holding quantities of meat emulsions (or other extricable products) and pressurized extrusion through a die into a finished food package Thermometer—instruments for measuring temperatures. FOOD LABORATORY EQUIPMENT LIST Abbe refractometer—used to measure the refractive index of compounds; for example, used to measure the soluble solids of juices. Accelerated Shelf Life Chamber—chambers set at various temperature to conduct accelerated shelf life testing. Adhesive Bond Test Equipment—measures adhering strength of sealants or glues. Autoclave—heated chamber for sterilization of equipment & microbiological media. Automatic Colony Counter—for laser counting of mold colonies grown on Petri dishes. Balance—analytical, top-loading device for measuring weight. Brabender Amylograph—records changes in viscosity of starch under controlled temperatures and stirring used in baking and food processing industries to measure starch characteristics. Centrifuge—instrument that rotates at very high speeds allowing the separation of compounds Colony Counter—used to count mold colonies on a Petri dish. Color Measuring Instruments (Laboratory or Portable)—color, an important attribute of foods, may be measured with a variety of instruments. Colored blocks or chips—used to compare with products. Hunter color difference meter—provide standardized objective measurement of food color. Spectrophotometers—(see separate listing)

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High Pressure Liquid Chromatograph (HPLC)—measures level of the separation of mixtures into individual components by passing a liquid or gas along a stationary material such as paper or gels. One example of its use in the food industry is to determine flavor compounds in coffee. Hot Plate—a flat portable electric heating unit Impulse Sealer—seals seasoning pouches or plastic bags for send out or sample storage. Incubators—heated chamber used for storage of Petri dishes & culture to grow microorganisms. Impedance Monitoring System—rapid method for determining the number of microorganisms in a sample Kjeldahl Method—laboratory equipment and technique for determining nitrogen content of food samples (mostly grains) to calculate the protein percentage Laboratory Glassware—a variety of sizes of beakers, tubes, pipettes, dishes and covers used for running tests and other products. Luminometer—instrument of instantaneously determining sanitation of food handling equipment. Microscope—an optical instrument consisting of lenses for making enlarged images of minute objects. Petri Dish—glass or disposable plastic plates or dishes for growing microbiological cultures. pH Meter—measure the hydrogen ion concentration of foods and determines if a food is acid or basic. pH is an important basic attribute of foods. Pipette—glass or disposable plastic tubes for siphoning or adding small, measured amounts of liquids Refrigerator-Freezer—to store microbiological cultures and keep samples Rotap—sieve analysis of ingredients. Safety Hood—instrument in which to handle hazardous cultures and/or food samples usually containing an exhaust fan. Salmonella Testing Kit—measures pathogenic bacteria which causes food poisoning Scale—measures weight of ingredients for testing Shear Press—instrument that pushes a metal probe through a food sample, gives an indication of how tough a food is. Spectrophotometer—measures the light energy absorption by food samples. This instrument is used in determining such attributes as lactose in milk. Near—infrared spectroscopy provides quantitative determination of moisture, fat, protein, and sugar contents of a wide variety of foods. Spiral Plater—laboratory equipment for a rapid method of preparing petri dishes to enumerate microorganisms in foods. Stomacher Blender—blender that utilizes sterile plastic bags & paddles to macerate a sample Testing Kit—self-contained units that include all the materials to test foods for microorganisms (for example, salmonella, E. coli), pesticides, or toxicants (Alfa toxins). Thermometer—basic instrument in the food laboratory used to measure the heat of food samples. Various types include liquid thermometers and thermocouples. Titrator—used to measure the concentration of components of a solution. For example, titration may be used to measure the amount of malic acid in apple juice or the salt in seasonings. Vacuum Oven—vacuumized chamber for drying samples for moisture analysis. Water Activity Meter—measures water activity for shelf life testing. Water Bath—for incubation or storage of melted media

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SENSORY EVALUATION — AROMAS Cinnamon Lime Onion Nutmeg Raspberry Peanut Butter Orange Butter Ginger Strawberry Chocolate Vanilla Menthol Molasses Licorice (anise) Maple Almond Grape Wintergreen Oregano Smoke (liquid) Garlic Banana Basil Cherry Peppermint Coconut Lemon Pine Clove Lilac

SCORING All team members will participate in all of the activities. This career development event has a maximum of 1,000 total points per team. The team product development project will be worth 400 points, the objective test will be worth 300 points and each practicum will be worth 150 points. TIE BREAKERS Should a tie occur in the overall team placing, the tie will be broken by the highest team product development project score. If this score does not break the tie, then the highest number of total points earned from the objective testing (adding all four team member scores) will break the tie. A third tie breaker will use the judges’ response to the Team Question period from the Team Product Development project, if it is necessary. To identify the high individual for this event in case of a tie, the highest examination score will be used as the first tie breaker, followed by the highest Food Safety and Quality practicum score, as the second tie breaker. References for Food Science & Technology CDE Food Science, Safety and Nutrition instructional materials National Council for Agricultural Education National FFA Center, PO Box 68960, 6060 FFA Drive, Indianapolis, IN 46268-0999 Food Science: The Biochemistry of Food & Nutrition, 2002, Mehas & Rogers Food Science & Safety, 1998, Seperich Interstate Publishers, Inc. Principles of Food Sanitation, 1999, Marriott, Aspen Publishers, Inc. Introduction to Food Science, Delmar Scoring Rubric:

Food Science Scoring: Individual Test = 300 pts. Customer Complaint Letter - Id Problem = 25 pts. Customer Complaint Letter - Solution to Problem = 25 pts. Food Safety/Sanitation = 100 pts. Sensory Evaluation = 150 pts. Total Possible Individual Score = 600 pts. Team Project = 400 pts. Total Possible Team Score (4 count) 2800 pts.

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HORSE EVALUATION AND TECHNOLOGY CAREER DEVELOPMENT EVENT

Horse judging is scheduled for one time period only. The CDE shall consist of three placing classes, a performance placing class, one set of oral reasons, three sets of questions and a team written test as outlined: SCORECARD The state Horse participants will use the scan sheet (attached) from the National FFA Horse Evaluation and Selection CDE for all components of the event. Select the appropriate number placing or answer representing your choice and completely fill in the corresponding bubble with a No. 2 pencil. PLACING CLASSES Three classes of four (4) horses will be placed on conformation and action and there will be one performance class. The horses and performance class will be placed first, second, third, and fourth. QUESTIONS Five questions will be asked on the three (3) placing classes of four horses, but not on the performance class. The questions will be asked following the placing of the classes (following the return of the horses to the barn) and will be answered by the animals' assigned number in the class. ORAL REASONS Oral reasons will be asked on one placing class. When oral reasons are to be given, it will be announced prior to the placing of that class. Oral reasons scores will be recorded for the participant. WRITTEN TEST (Team Activity) The written test will consist of 20 multiple-choice questions. Scores will be recorded on participant #1’s scorecard. 30 minutes will be allowed for the team activity. TIMING AND SCORING Fifteen (15) to eighteen (18) minutes will be allowed for placing each class including answering the questions. Each participant will receive a note card with their name on the card at the time of registration. The card will be collected following the presentation of official reasons. If the card is not turned in, due to the participant not being present during the time official reasons are presented, the participant will receive no points for the CDE. The card must be handed in by the participant to the designated CDE official. Placing Classes 3 x 50 pts= 150 Questions 3 x 50 pts= 150 Oral reasons ………….= 50 ------------------------------------------------ Individual Total ………….= 350 Team activity 20 multiple choice questions at 5 pts each = 100

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Tiebreakers 1. Team a. Total Team Oral Reason Score b. Team Written Exam Score 2. Individual a. Individual Oral Reason Score b. Individual Placing Scores in the following order: Conformation Class 1,2, & 3 followed by Performance Class References for written test: Official AQHA Handbook

Heird. Competitive Horse Judging (1st edition). The AMerican Quarter Horse Association, 1990. Official judging guide and audiovisuals from each of the various breed associations.

Evans, Borton, Hintz, and Van Vleck. The HORSE (2nd edition). W.H. Freeman and Company. Publisher’s address: 41 Madison Ave.,New York, NY 10010. ISBN 0-7167-1811-1.

Gillespie. Modern Livestock and Poultry Production. Delmar Publishers, Inc. 1989. Ensminger. Horses and Horsemanship. Interstate Publishers, Inc., 1994. Publisher’s address: P.O. Box 50, Danville , IL 61834. Toll Free: 1-800-843-4774 Scoring Rubric:

Horse Evaluation Scoring: Individual - Placing Classes - 50 pts., 4 classes = 200 pts. Individual - Questions - 50 pts., 3 classes = 150 pts. Individual - Oral Reason = 50 pts. Total Possible Individual Score = 400 pts. Team Activity - 20 mult. Choice @ 5 pts. = 100 pts. Total Possible Team Score (3 count) = 1300 pts.

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LIVESTOCK EVALUATION CAREER DEVELOPMENT EVENT

Livestock judging is scheduled for one time period only in the Animal Science Arena. The CDE shall consist of nine (9) classes as outlined below. SCORECARD All placing, questions, grading and reasons will be marked on the National FFA Livestock CDE card attached. The Team activity will be marked on participant #1’s scan sheet. Select the appropriate number placing or answer representing your choice and completely fill in the corresponding bubble with a No. 2 pencil. PLACING CLASSES There will be two (2) beef, two (2) sheep and two (2) swine classes consisting of four animals each to be placed first, second, third and fourth. One of these classes will have production data provided for each animal which will be utilized in the final placing of the class. This will be one of the oral reasons classes with production data utilized as part of oral reasons. QUESTIONS AND ORAL REASONS Five (5) questions will be asked on one placing class for each species. When questions are to be used, it will be announced prior to the placing of that class. The questions will be asked immediately following the placing of that class and will be answered by the number of an animal in the class. Oral reasons will be requested for two (2) placing classes in any species. When oral reasons are to be given, it will be announced prior to the placing of that class. BEEF CATTLE GRADING One beef class of five (5) market animals to be quality and yield graded to the nearest grade. CATTLE QUALITY GRADES CATTLE YIELD GRADE High Prime 1.0 Low Prime 1.5 High Choice 2.0 Low Choice 2.5 High Select 3.0 Low Select 3.5 High Standard 4.0 Low Standard 4.5 5.0 FEMALE SELECTION CLASS-Team Activity One class of ewes, gilts, and beef heifers made up of eight (8) animals. Participants will be required to select the four (4) best animals from the eight, using visual appraisal and performance data. The participants will fill in the bubbles of the animals' numbers on the participant’s #1 scan sheet of the four animals chosen to be kept and fill in the bubbles of the numbers of the four animals chosen to be culled.

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WRITTEN TEST: There will be no written test. TIMING AND SCORING Ten (10) to thirteen (13) minutes will be allowed for placing or grading each class including those classes where questions were asked. Each participant will receive 50 points for each class placed correctly, for questions and oral reasons. One hundred (100) points shall constitute a perfect score for the beef cattle grading class. The maximum individual score possible for the Livestock Evaluation CDE will be 650 points. The team activity will have a maximum of (50 x 3) 150 points. The maximum team score will be 2100 points. (3 individual scores at 650 plus 150 pts. for the team activity) Tiebreakers 1. Team a. Total Team Oral Reason Score b. Total Team Placing Score c. Total Grading Score 2. Individual a. Individual Oral Reason Score b. Individual Placing Score c. Individual Grading Score

Scoring Rubric:

Livestock Evaluation Scoring: Individual - 6 Classes @ 50 pts. = 300 pts. Individual - Questions 3 @ 50 pts. = 150 pts. Individual - Oral Reason 2 @ 50 pts. = 100 pts. Individual - Cattle Grading = 100 pts. Total Possible Individual Score = 650 pts. Team - Female Selection 50 x 3 Individuals = 150 pts. Total Possible Team Score (3 count) = 2100 pts.

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MEATS EVALUATION AND TECHNOLOGY CAREER DEVELOPMENT EVENT

Each team will be assigned to judge during one of the two different time periods. SCORECARDS The state meats participants will use the scan card (attached) from the National FFA Meats Evaluation CDE for all components of the event. Select the appropriate number placing or answer representing your choice and completely fill in the corresponding bubble with a No. 2 pencil. The team activity will be marked on participant # 1’s scan sheet. The CDE shall consist of eight (8) classes as outlined below: PLACING CLASSES Five classes of four (4) carcasses and/or wholesale cuts will be placed (on meat quality and cutability) first, second, third and fourth. Five of the following classes of meats may be used in this CDE: 1. Beef Carcasses 3. Pork Carcasses 5. Lamb Carcasses 2. Retail Cuts 4. Wholesale Pork Cuts 6. Wholesale Beef Cuts QUESTIONS Five (5) questions will be asked on only one of the meat placing classes. When questions are to be asked, it will be announced prior to the placing of that class and will be answered by the number of the cut or carcass in the class. MEAT IDENTIFICATION The meat identification class will require the participant to indicate the correct codes for species, primal (wholesale) cut and retail trade cut name for each of the 20 retail cuts. A code sheet (similar to the one found in the National FFA CDE Rules Manual, Bulletin NO. 4) will be given to each participant. The meat cuts will be numbered from 1 to 20. A complete list of the meat retail cuts, the species and primal cuts from which they are derived is provided. CARCASS GRADING Five (5) beef carcasses will each be quality graded to the nearest grade.

CATTLE QUALITY GRADES Prime High Choice High Select High Standard High Prime Average Choice Average Select Low Prime Low Choice Low Standard Low

Commercial High Utility High Commercial Average Utility Average

Commercial Low Utility Low Five beef carcasses will each be yield graded to the nearest one-third yield grade. Grade each of the five carcasses by filling the appropriate bubble.

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CATTLE YIELD GRADE

1 High 2 High 3 High 4 High 5 High 1 Average 2 Average 3 Average 4 Average 5 Average

1 Low 2 Low 3 Low 4 Low 5 Low TEAM ACTIVITY The team activity will consist of a problem filling a meat order. It will consist of five multiple choice questions valued at 8 points each for a team activity total of 40 points. The team problems will be marked on participant #1’s scorecard. WRITTEN TEST AND PROBLEM SOLVING The written test and problem solving section of the Meat Evaluation and Technology CDE will consist of twenty five (25) multiple-choice questions. The questions will be worth three (3) points each. Problem solving questions will be answered in a multiple-choice format with four possible answers of which one will be the correct choice. TIME AND SCORING Twenty minutes will be allowed for each placing, question set, or grading class and twenty (10) minutes will be allowed for the Meat Identification Class, 10 minutes for the team activity and 10 minutes for the written test. Each participant will receive 50 points for each class placed correctly, 25 points (5 per question) for a set of 5 questions answered correctly, and 50 points for carcass quality grading and 50 points for yield grading. Scoring for both quality and yield grading will be 10 points for each carcass graded correctly, 9 points for being one grade off, 7 points for 2 grades off, 4 points for 3 grades off, and no points for more than four grades off. One hundred-twenty (120) points shall constitute a perfect score for the Meat Identification Class. One (1) point will be given for each cut that is correctly identified as to species, 2 additional points will be given for each cut correctly identified as to the primal cut from which it came and 3 additional points will be given if it is also correctly identified as to its retail trade name. The multiple choice questions (25) will be worth three (3) points each. The team activity is worth 40 points and the maximum individual score possible for the Meat Evaluation and Technology CDE will be 520 points. References for written test & problem solving: National Livestock and Meat Board 444 N. Michigan Avenue Chicago, IL 60611 U.S. Standards for Grades of Meat and the Ribeye Grid: Livestock and Seed Division, MS USDA Washington, DC 20250 Preliminary Yield Grade ruler:

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NASCO Ft. Atkinson, WI 53538 Yellow Pages: AMerican Meat Institute PO Box 3556 Washington, DC 20007 Ribeye Grid Identification AS-34: AS-34 Iowa State University Cooperative Extension Service AMes, IA 60010 Meat Buyers Guide: National Association of Meat Purveyors 252 West Ina Road Tucson, AZ 85704 Institutional Meat Purchasing Specifications: (703) 827-5754 National Association of Meat Purveyors 8365 B Greensboro Drive McLean, VA 22102 Institutional Meat Purchasing Specifications: Fresh-Series 100 USDA Ag Marketing Service Livestock & Seed Division Washington, DC 20250 Romans, Costello, Carlson, Greaser and Jones. The Meat We Eat (13th edition). Interstate Publishers, Inc. Publisher’s address: 510 North Vermillion St., P.O. Box 50, Danville, IL 61834-0050. Phone 800-843-4774 Tiebreakers 1. Team a. Total Team Identification Score b. Total Carcass Grading Score 2. Individual a. Individual Identification Score b. Individual Grading Score

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Scoring Rubric:

Meats Scoring: Individual - Carcass/Wholesale Cut Classes 5 @ 50 pts. = 250 pts. Individual - Questions 5 @ 5 pts. = 50 pts. Carcass - Quality Grade = 50 pts. Carcass - Yield Grade = 50 pts. Meats Identification = 120 pts. Test - Mult. Choice 25 @ 3 pts. = 75 pts. Total Possible Individual Score = 595 pts. Team Activity = 40 pts. Total Possible Team Score (3 count) = 1825 pts.

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Meats Identification Card Select: Species (1 pt): Primal Cut (2 pts); and Retail Name (3 pts from the listings below

Species – (1 pt) – B-Beef, P-Pork, L-Lamb

Primal Cuts – 2 Points 1. Breast 10. Rib 2. Brisket 11. Round 3. Chuck 12. Shank 4. Flank 13. Shoulder 5. Ham/Leg 14. Side “Belly” 6. Jowl 15. Spareribs 7. Leg 16. Variety Meats 8. Loin 17. Various Meats 9. Plate

Retail Names – 3 Points Roasts/Pot Roasts

1. American Style 24. Large End 2. Arm Picnic 25. Loin 3. Arm Roast 26. Mock Tender 4. Arm Pot Roast (Bnls) 27. Point Half (Bnls) 5. Back Ribs 28. Rib 6. Blade 29. Riblets 7. Blade Boston 30. Rump Portion 8. Bottom Round (Bnls) 31. Seven (7) Bone 9. Bottom Round Rump (Bnls)

32. Shank Portion

10. Breast 33. Short Ribs 11. Brisket, Whole (Bnls) 34. Shoulder (Bnls) 12. Center Loin 35. Sirloin 13. Center Rib 36. Sirloin Half 14. Chuck Eye Roast 37. Small End 15. Country Style Ribs 38. Spareribs 16. Cross Cuts 39.Square Cut (Whole) 17. Cross Cuts (Bnls) 40. Tenderloin (Whole) 18. Eye 41. Tip 19. Eye Round 42. Tip, Cap Off 20. Flat Half (Bnls) 43. Top Loin (Bnls)

21. French Style 44. Top Loin Double (Bnls)

22. Fresh Side 45. Top Round

23. Heel of Round

Steaks 46. Arm 61. Sirloin (Bnls) 47. Arm (Bnls) 62. Sirloin Cutlets 48. Blade 63. Skirt (Bnls) 49. Bottom Round 64. Small End 50. Center Slice 65. Small End (Bnls) 51. Eye 66. T-Bone 52. Eye Round 67. Tenderloin 53. Flank 68. Tip 54. Mock Tender 69. Tip, Cap Off 55. Neck Slice 70. Top Blade (Bnls) 56. Porterhouse 71. Top Loin 57. Round 72. Top Loin (Bnls) 58. Round (Bnls) 73. Top Round 59. Seven (7) Bone 74. Top Sirloin (Bnls) 60. Sirloin

Chops 75. Arm 81. Rib 76. Blade 82. Rib (Frenched) 77. Blade (Bnls) 83. Sirloin 78. Butterfly (Bnls) 84. Top Loin 79. Double 85. Top Lin (Bnls) 80. Loin

Variety Meats 87. Heart 91. Sweetbread 88. Kidney 92. Tongue 89. Liver 93. Tripe 90. Oxtail

Various Meats 94. Beef for Stew 98. Hocks 95. Cube Steak 99. Sausage 96. Ground Beef 100. Sausage Links 97. Ground Pork

Smoked/Cured Meats 101. Back Ribs 109. Loin Chop 102. Brisket, Corned 110. Picnic (Whole) 103. Canadian Bacon 111. Rib Chop 104. Center Slice 112. Rump Portion 105. Ham (Bnls) 113. Shank Portion 106. Ham (Whole) 114. Slab Bacon 107. Hocks 115. Sliced Bacon 108. Jowl 116. Spareribs

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Retail Cuts Coding Primal Cuts Retail Cut Species Primal Retail BEEF Brisket Brisket, Whole

(Bnls) B 2 11

Brisket, Corned B 2 102 Flat Half (Bnls) B 2 20 Point Half (Bnls) B 2 27 CHUCK Arm Roast B 3 3 Arm Pt Roast

(Bnls) B 3 4

Arm Steak B 3 46 Arm Steak (Bnls) B 3 47 Blade Roast B 3 6 Blade Steak B 3 48 Chuck Eye Roast

(Bnls) B 3 14

Mock Tender Roast

B 3 26

Mock Tender Steak

B 3 54

Seven (7) Bone Roast

B 3 31

Seven (7) Bone Steak

B 3 58

Top Blade Steak (Bnls)

B 3 70

FLANK Flank Steak B 4 53 LOIN Porterhouse

Steak B 8 56

Sirloin Steak B 8 60 Sirloin Steak

(Bnls) B 8 61

T-Bone Steak B 8 66 Tenderloin Roast

(Whole) B 8 40

Tenderloin Steak B 8 67 Top Loin Steak B 8 71 Top Loin Steak

(Bnls) B 8 72

Top Sirloin Steak (Bnls)

B 8 74

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PLATE Short Ribs B 9 33 Skirt Steak (Bnls) B 9 63 RIB Eye Roast B 10 18 Eye Steak B 10 51 Large End Roast B 10 24 Small End Roast B 10 37 Small End Steak B 10 64 Small End Steak

(Bnls) B 10 65

ROUND Bottom Round

Roast (Bnls) B 11 8

Bottom Round Rump Roast (Bnls)

B 11 9

Bottom Round Steak

B 11 49

Eye Round Roast B 11 19 Eye Round Steak B 11 52 Heel of Round

Roast B 11 23

Round Steak B 11 57 Round Steak

(Bnls) B 11 58

Tip Roast B 11 41 Tip Roast, Cap

Off B 11 42

Tip Steak B 11 68 Tip Steak, Cap

Off B 11 69

Top Round Roast B 11 45 Top Round Steak B 11 73 SHANK Cross Cuts B 12 16 Cross Cuts (Bnls) B 12 17 VARIETY MEATS Brains B 16 86 Heart B 16 87 Kidney B 16 88 Liver B 16 89 Oxtail B 16 90 Sweetbread B 16 91 Tongue B 16 92

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Tripe B 16 93 VARIOUS Beef for Stew B 17 94 Cube Steak B 17 95 Ground Beef B 17 96

PORK, FRESH HAM/LEG Center Slice P 5 49 Rump Portion P 5 30 Shank Portion P 5 32 LOIN Back Ribs P 8 5 Blade Chop P 8 76 Blade Chop

(Bnls) P 8 77

Blade Roast P 8 6 Butterfly Chop P 8 78 Center Loin

Roast P 8 12

Center Rib Roast P 8 13 Country Style

Ribs P 8 15

Loin Chop P 8 80 Rib Chop P 8 81 Sirloin Chop P 8 83 Sirloin Cutlets P 8 62 Sirloin Roast P 8 35 Tenderloin Roast

(Whole) P 8 40

Top Loin Chop P 8 84 Top Loin Chop

(Bnls) P 8 85

Top Loin Roast (Bnls)

P 8 43

Top Loin Double Roast (Bnls)

P 8 44

SHOULDER Arm Picnic P 13 2 Arm Roast P 13 3 Arm Steak P 13 46 Blade, Boston P 13 7 Blade Steak P 13 48 SIDE “BELLY” Fresh Side P 14 22

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SPARERIBS Spareribs P 15 38 VARIETY MEATS Heart P 16 87 Kidney P 16 88 Liver P 16 89 Tongue P 16 92 VARIOUS Cube Steak P 17 95 Ground Pork P 17 97 Hocks P 17 98 Sausage P 17 99 Sausage Links P 17 100 PORK, SMOKED/CURED

HAM/LEG Center Slice P 5 104 Ham (Bnls) P 5 105 Ham (Whole) P 5 106 Rump Portion P 5 112 Shank Portion P 5 113 JOWL Jowl P 6 108 LOIN Back Ribs P 8 101 Canadian Bacon P 8 103 Loin Chop P 8 109 Rib Chop P 8 111 SHOULDER Picnic (Whole) P 13 110 SIDE “BELLY” Slab Bacon P 14 114 Sliced Bacon P 14 115 SPARERIBS Spareribs P 15 116 VARIOUS Hocks P 17 107 LAMB Breast Breast L 1 10 Riblets L 1 29 LEG American Style

Roast L 7 1

Center Slice L 7 50 French Style L 7 21

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Roast Sirloin Chop L 7 83 Sirloin Half L 7 36 Shank Portion L 7 32 LOIN Double Chop L 8 79 Loin Chop L 8 80 Loin Roast L 8 25 RIB Rib Chop L 10 81 Rib Chop

(French) L 10 82

Rib Roast L 10 28 SHOULDER Arm Chop L 13 75 Blade Chop L 13 76 Neck Slice L 13 55 Shoulder (Bnls) L 13 34 Square Cut

(Whole) L 13 39

VARIETY MEATS Heart L 16 87 Kidney L 16 88 Liver L 16 89 Tongue L 16 92

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NATURAL RESOURCES CAREER DEVELOPMENT EVENT

FORMAT The CDE will consist of identification of ten specimens in each of seven groups--1) insects, (2) waterfowl and upland game birds, (3) other birds, (4) mammals, (5) fish, (6) tree and shrubs, and (7) wood products; a written test; and problem solving of all individual activities. IDENTIFICATION All specimens will be selected from the following list of South Dakota insects, birds, mammals, fish, tree and shrubs and wood products. INSECTS:

01. Aphids 17. Green Lacewing 02. Back Swimmer 18. Ground Beetle 03. Backslider Bug 19. Honey Bee 04. Burrowing Mayfly (adult & nymph) 20. Horse fly 05. Bush Katydid 21. House Fly 06. Carion Beetle (adult) 22. June Beetle 07. Carpenter Ant 23. Ladybird Beetle (adult) 08. Cicada (adult) 24. Leafhopper 09. Cockroach 25. Mosquito (adult & nymph) 10. Common Skimmer Dragonfly 26. Mud-Dauber Wasp (adult & nymph) 11. Common Stone Fly 27. Narrow-winged Damsel Fly (adult& nymph) 12. Deer fly 28. Northern Caddis Fly (adult &nymph) 13. Eastern Tent Caterpillar 29. Water Boatman 14. Field Cricket 30. Water Strider 15. Flea (dog) 31. Yellow Jacket 16. Giant Water Bug

BIRDS: Group I Waterfowl & Upland Game birds

01. American Wigeon 13. Mourning Dove 02. Blue-Winged Teal 14. Northern Pintail 03. Canada Goose 15. Northern Shoveler 04. Canvasback 16. Redhead 05. Common Merganser 17. Ring-necked Duck 06. Gadwall 18. Ring-Necked Pheasant 07. Gray Partridge 19. Ruddy Duck 08. Greater Prairie Chicken 20. Ruffed Grouse 09. Greater White Fronted Goose 21. Sharp-Tailed Grouse 10. Green-winged Teal 22. Snow Goose 11. Lesser Scaup 23. Wood Duck 12. Mallard

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Birds: Group II OTHER BIRDS

01. American Bittern 26. Dark-Eyed Junko 51. Pine Siskin 02. American Coot 27. Double Crested Cormorant 52. Purple Martin 03. American Goldfinch 28. Dowitcher (long or short billed) 53. Redheaded Woodpecker 04. American Robin 29. Downy Woodpecker 54. Red-Tailed Hawk 05. Bald Eagle 30. Eastern Kingbird 55. Red-Winged Blackbird 06. Barn Owl 31. European Starling 56. Ring-billed Gull 07. Barn Swallow 32. Ferruginous Hawk 57. Rough-legged Hawk 08. Belted Kingfisher 33. Forester’s or Common

Tern 58. Ruby-throated Hummingbird

09. Black Tern 34. Franklin’s Gull 59. Screech Owl 10. Black-capped Chickadee 35. Golden Eagle 60. Sharp-shinned Hawk 11. Blue Jay 36. Great Blue Heron 61. Short-eared Owl 12. Brewers Blackbird 37. Great Egret 62. Swainson’s Hawk 13. Brown Thrasher 38. Great Horned Owl 63. Tundra Swan 14. Brown-Headed Cowbird, (common cowbird)

39. Greater/Lesser Yellowlegs 64. Upland Sandpiper

15. Burrowing Owl 40. Horned Lark 65. Western Meadowlark 16. Chimney Swift 41. House Finch 66. White Pelican 17. Cliff Swallow 42. House Sparrow 67. White-Breasted Nuthatch 18. Common Flicker 43. House Wren 68. Willet 19. Common Grackle 44. American Kestrel 69. Wilson’s Phalarope 20. Common Loon 45. Killdeer 70. Yellow Warbler 21. Common Nighthawk 46. Long –billed Curlew 71. Yellowheaded Blackbird 22. Common Redpall 47. Marbled Godwit 23. Common Snipe 48. Northern Harrier 24. Cooper’s Hawk 49. Oriole (Bullock’s or Baltimore) 25. (American) Crow 50. Peregrine Falcon

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MAMMALS: 01. 13-lined ground squirrel 20. Mountain goat 02. Badger 21. Mule deer 03. Beaver 22. Muskrat 04. Big Horn sheep 23. Norway rat 05. Cottontail 24. Opossum 06. Coyote 25. Pocket gopher 07. Deer mouse 26. Porcupine 08. Eastern chipmunk 27. Prairie dog 09. Elk 28. Pronghorn Antelope 10. Flying squirrel 29. Raccoon 11. Fox squirrel 30. Red fox 12. Franklin’s ground squirrel 31. Red squirrel 13. Gray squirrel 32. Shrew 14. Grey fox (rare) 33. Spotted skunk 15. House mouse 34. Striped skunk 16. Jackrabbit 35. Weasel 17. Meadow vole 36. Whitetail deer 18. Mink 37. Woodchuck 19. Mole Fish:01. American eel 15. Muskellunge 02. Black crappie 16. Northern pike 03. Brook trout 17. Rainbow trout 04. Brown trout 18. Rock bass 05. Bullhead 19. Shiner minnow 06. Burbot 20. Smallmouth bass 07. Carp 21. Smelt 08. Channel catfish 22. Sturgeon 09. Creek chub minnow 23. Sunfish 10. Darter 24. Walleye 11. Fathead minnow 25. White crappie 12. Gar 26. White sucker 13. Lake trout 27. Yellow perch 14. Largemouth bass

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Revised February 2008 TREES AND SHRUBS: (Twigs and/or leaves will be used for identification – Condition will vary year to year.) Hardwoods:

01. American elm 16. Ironwood 02. Amur maple (Ginnala maple) 17. Lilac 03. Basswood 18. Northern pin oak 04. Big tooth aspen 19. Paper birch 05. Bitternut hickory 20. Quacking aspen 06. Black ash 21. Red maple 07. Black cherry 22. Red oak 08. Black locust 23. Russian olive 09. Black walnut 24. Shagbark hickory 10. Boxelder 25. Siberian peashrub (Caragana sp.) 11. Bur oak 26. Silver maple 12. Butternut (White walnut) 27. Slippery elm 13. Cottonwood 28. Sugar maple 14. Hackberry 29. White oak 15. Honey locust 30. Willow

Softwoods: 31. Austrian pine 39. Northern white cedar 32. Balsam fir 40. Norway spruce 33. Black spruce 41. Ponderosa pine 34. Blue spruce 42. Red (Norway) pine 35. Douglas fir 43. Scotch pine 36. Eastern red cedar 44. Tamarack (Eastern larch) (Ostrya sp.) 37. Eastern white pine 45. White fir 38. Jack pine 46. White spruce

WOOD PRODUCTS:

Hardwoods 01. Ash 09. Cottonwood 02. Aspen 10. Elm 03. Basswood 11. Hackberry 04. Birch 12. Hickory 05. Black locust 13. Red oak 06. Black walnut 14. Sugar maple 07. Butternut (White walnut) 15. White oak 08. Cherry Softwoods 16. Douglas fir 21. Redwood 17. Eastern red cedar 22. Spruce 18. Northern white cedar 23. Tamarack (Eastern larch) 19. Ponderosa pine 24. White pine 20. Red (Norway) pine

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Revised February 2008 Specimens must not be handled by participants unless protected in tubes or boxes. If very small insects are used, they may be mounted under a binocular microscope. All specimens will be represented by study specimens or photographs. The ducks can be either male or female. A pocket knife and hand lens may be used to identify wood products. An answer sheet listing all of the above specimens will be used for keying in participants responses. Twelve minutes will be allowed to identify specimens in each of the seven groups. WRITTEN TEST The CDE written test will consist of questions from each group listed below:

Soils Energy Resources Water Resource Management Forestry Outdoor Recreation Wildlife Habitats Recycling Wildlife Management Air Resource Management

Land Management The written test will consist of 50 multiple choice questions, worth eight points each. One hour will be allowed to complete the written portion of the test. PROBLEM SOLVING The CDE will consist of problem solving activities selected from one or more of the following areas:

Vegetation cover Soils Conservation Woodland management Recreation on public lands Habitat Wildlife carrying capacity Ecosystem

Fish Wildlife management Upland game Population Dynamics Water Pollution Shelter Belt Management Hunter ethics

The problem solving phase will be limited to 30 minutes. It will consist of 10 multiple choice questions, worth 10 points each. IV. SCORING SUMMARY A. Identification 700 points B. Written Test 400 points C. Problem-Solving 100 points Tiebreakers 1. Team a. Total Written Score b. Total Problem Solving Score 2. Individual a. Individual Written Score b. Individual Identification Score

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Revised February 2008 V. REFERENCES: Introduction to Natural Resources, Darold Hehn and Bob Newport, edited by Mary Kellum, Mid-America Vocational Curriculum Consortium, Inc., 1500 West Seventh, Stillwater, Oklahoma 74074-4364 Managing South Dakota Ponds for Fish and Wildlife, South Dakota Department of Game, Fish and Parks. Wildlife Division, 523 E. Capitol, Pierre, SD 57501. Fragile Legacy—Endangered, Threatened and Rare Animals of South Dakota. Ashton, Diane E. and Doud, Eileen M. South Dakota Department of Game, Fish and Parks. Wildlife Division, 523 E. Capitol, Pierre, SD 57501 Hunter Safety Manual Managing Our Natural Resources, 1988, Camp, William G. and Daugherty, Thomas B; Delmar Publishers, Inc., 2 Computer Drive west box 15-015, Albany New York 12212. Fishes of North Dakota, North Dakota Game and Fish Department. Elementary Forestry, B. McManus Collins and Fred M. White, Reston Publishing Company Inc. Reston, Virginia The Audubon Society Field Guide Series

Mammals Birds (Eastern, Western Region) Insects and Mammals Fishes, Whales and Dolphins Manual of Woody Landscape Plants, Michael Dirr, Published by Stipes Publishing Company, 10-12 Chester Street, Champaign, ILL 61820 Nebraska Insects, Nebraska Department of Agriculture, Bureau of Plant Industry, 301 Centennial Mall S, Lincoln, Neb 68509 Wildlife Identification, Outdoor Empire Publishing, Inc., 511 East Lake Avenue E., Seattle, Washington 98109 Fishes of the Dakotas (Poster), South Dakota Department of Game, Fish and Parks, Wildlife Division, 523 E. Capitol, Pierre, SD 57501 Scoring Rubric:

Natural Resources Scoring: Individual - Identification 7 @ 100 pts. = 700 pts. Individual - Written Test 50 @ 8 pts. = 400 pts. Individual - Problem Solving = 100 pts. Total Possible Individual Score = 1200 pts. Total Possible Team Score (4 count) = 4800 pts.

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NURSERY/LANDSCAPE CAREER DEVELOPMENT EVENT

FORMAT Each participant will compete in all phases of the CDE. A team will consist of 3 sets of final scores, but may have 4 participants. Each participant will work on an individual basis throughout the CDE. No participants shall have been on a winning team of any previous year state Nursery/ Landscape CDE. Four types of activities will be completed during the CDE: 1. Identification of plant materials 2. Identification of Equipment and Supplies 3. Practicum 4. General Knowledge Examination (Nursery/Landscape) To facilitate the holding of scorecards during the CDE, participants are urged to bring and use clipboards. All participants must also bring their own pencils. PHASE I — IDENTIFICATION OF PLANT MATERIALS (250 points) Under no circumstances will any participant be allowed to touch or handle in any way any plant specimen in any phase of the CDE. Any infraction of this policy will be cause to eliminate the team from the CDE.

Fifty (50) specimens will be displayed for participants to identify by their common names and Latin names. Each specimen will be designated by a number. Write the appropriate number in the space adjacent to the specimen’s name on the Nursery/Landscape Identification Form. Five (5) points will be given for each specimen that is correctly identified. Each participant will be allowed forty (40) minutes to complete this phase.

No specimen may be touched or handled in any way. In the CDE, most of the plant material will be dormant material, but living plants or plant parts will be used for plants customarily grown indoors in South Dakota.

PHASE II - EQUIPMENT & SUPPLIES IDENTIFICATION (250 points)

Participants will identify 50 items selected from the provided list. Items may be presented as an intact specimen, photograph, or representative line drawing. Write the appropriate number in the space adjacent to the specimen’s name on the Nursery/Landscape Identification Form as shown on page 4. Five (5) points will be given for each specimen that is correctly identified. Each participant will be allowed forty (40) minutes to complete this phase.


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NURSERY/LANDSCAPE IDENTIFICATION FORM Plant List: 01. American Linden 02. Amur Maple 03. Amur Privet 04. Arrow Wood 05. Austrian Pine 06. Black Hills Spruce (White Spruce) 07. Blue Rug Juniper 08. Boston Ivy 09. Bridal Wreath Spirea 10. Burr Oak 11. Chinese Juniper 12. Chinese Elm 13. Colorado Blue Spruce 14. Common Lilac 15. Cranberry Bush 16. Eastern Arborvitae

17. Eastern White Pine 18. European Mountain 19. Flowering Crab 20. Fragrant Sumac 21. Ginkgo 22. Green Ash 23. Hedge Cotoneaster 24. Hybrid Forsythia 25. Hybrid Tea Rose 26. Japanese Barberry 27. Japanese Yew 28. Korean Boxwood 29. Littleaf Linden 30. Mugo Pine 31. Norway Maple 32. Paper Birch 33. Peegee Hydrangea

34. Pin Oak 35. Ponderosa Pine 36. Red Dogwood 37. Red Maple 38. Red Oak 39. Rockspray Contoneaster 40. Rugosa Rose 41. Russian Olive 42. Scotch (or Scots) Pine 43. Shrubby Cinquefoil 44. Staghorn Sumac 45. Sugar Maple 46. Thornless Honey Locust 47. White Fir 48. Winged Euonymus 49. Wintercreeper 50. Woodbine Ivy

EQUIPMENT & SUPPLY LIST: 01. Aerifier 02. Anvil-and-blade pruner 03. Architects scale 04 Ball cart (B&B truck) 05. Bark mulch 06. Bark medium 07. Bow saw 08. Brick paver 09. Broadcast (cyclone) spreader 10. Bulb planter 11. Burlap 12. Compressed air sprayer 13. Chain saw 14. Duster 15. Dust mask 16. Edger 17. Edging 18. Engineers scale 19. Erosion netting 20. Fertilizer tablet 21. Galvanized pipe 22 Garden fork 23 Garden rake 24Garden spade 25 Gas mask 26 Grafting band 27 Grafting tool 28 Granular fertilizer 29 Gravity (drop) spreader 30 Grass shears 31 Ground limestone 32 Hedge shears

33. Hoe 34 Hook-and-blade pruners 35 Hose-end repair fitting 36 Hose-end sprayer 37 Hose-end washer 38 Hose repair coupling 39 Impulse sprinkler 40. Landscape fabric (mulch) 41Leaf rake 42 Loppers 43 Mattock 44.Maul 45 Mist nozzle (mist bed) 46 Mower blade balancer 47 Nursery container (1, 2, & 3 gal.) 48 Nursery spade 49 Oscillating sprinkler 50 Peat moss 51 Pick axe 52. Pole pruner 53. Polyethylene film 54. Polyethylene pipe 55. Post-hole digger 56. Power blower 57. Power rake 58. Pruning saw 59. Reel mower 60. Resin-coated fertilizer 61. Respirator 62. Rotary mower 63. Rototiller

64. Round point shovel 65. Safety goggles 66. Sand 67. Scoop shovel 68 Shade fabric 69. Sharpening stone 70. Siphon proportioner 71. Snow fence 72. Soaker hose 73. Soil auger 74. Soil sampling tube 75. Solenoid valve 76. Spark plug gap gauge 77. Sphagnum moss 78. Spray suit 79. Square point (flat) shovel 80. String trimmer 81. Tape measure 82. Thatch rake 83. Time clock 84. Topsoil 85. Tree caliper 86. Tree wrap 87. Trowel 88. T-square 89. Turf thatcher 90. Vermmiculite 91. Verticut mower 92. Water breaker 94. Watering can 95. Wiretree basket


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PHASE III — PRACTICUM (200 points)

The participant will be furnished a landscape drawing and twenty (20) multiple choice questions about the landscape drawing such as: determine the cost of fencing, cost of patio, or number of yards of sod required. Each answer has a value of ten (10) points. The participant should furnish a ruler and battery-operated electronic calculator (if desired). Forty (40) minutes will be allowed for this phase of the CDE.

PHASE IV—GENERAL KNOWLEDGE EXAMINATION (300 points)

Fifty (50) objective type multiple choice questions will be selected from the areas listed below. This phase of the CDE will test the participant’s knowledge and understanding of the basic principles relating to the following areas of horticulture. (For example: Questions for the plant materials area may deal with such features as anatomy of a flower or leaf, physiology of specific types of plants important to the horticulture industry, and so forth.) Areas for testing include:

1. Plant materials 2. Planting or growing media 3. Diagnosis of plant disorders 4. Materials such as growth regulators, fertilizers, etc. 5. Propagation 6. Safety 7. Cultural instruction

8. Landscape design Each participant will be allowed forty (40) minutes to complete this phase. Each answer has a value of six (6) points.

TIMING AND SCORING Individual scores will be the sum of the scores on the four (4) phases of the CDE: Identification of Plant Materials (40 minutes) 250 points Identification of Equipment & Supplies (40 minutes) 250 points Practicum (40 minutes) 200 points General Knowledge (40 minutes) 300 points TOTAL (160 minutes) 1000 points Team scores will be the sum of the scores of the three (3) Team members. Total possible points will be 3000.

RECOMMENDED REFERENCES A) Introductory Horticulture, Shry & Reily, Delmar Publishers

B) Landscaping Principles and Practices, Engles, Delmar Publishers Scoring Rubric:

Nursery/Landscape Scoring: Individual - Phase I Identification = 250 pts. Individual - Phase II Identification = 250 pts. Individual - Practicum = 200 pts. Individual - General Knowledge Examination = 300 pts. Total Possible Individual Score = 1000 pts. Total Possible Team Score (3 count) = 3000 pts.


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Revised November 2007

Range Plant Identification Career Development Event

The Range Management Club at South Dakota State University sponsors the Annual Range ID CDE for FFA Teams and individual during the FFA State Convention. FORMAT Each chapter may send up to two teams, each team composed of 3 or 4 members (highest three scores count as the team score). Team members will be eligible for individual awards. Individual chapter members not on a team may also compete for individual awards. Any member of a high school FFA chapter in South Dakota is eligible to participate in the contest with the following exception. Members of a previous 1st place winning team are not allowed to participate for the team title or for individual placings. Participants will judge in one of 4 groups. The groups will begin judging at 11:00 am., 1:30, 2:30 and 3:30 pm. Defer to state convention schedule if not the same as above. Participants will be allowed to begin judging at these times only. All members of a particular team will be required to judge in the same group. Advisors will be required at CDE registration to designate which time a particular team will judge and declare what team members are on which team. Note; The Range I.D. Chairperson has the right to make allowances for special instances where a student can judge at different time apart from their team, only with pre-approval from the chair. Advisors should take extreme effort to insure this is not necessary. Participants are reminded to be in official dress, or be subject to the 10 percent penalty per individual. The discounted individual score would then be used for the team score if the discounted score was one of the high three. If the fourth high scoring participant is docked this would only affect team score if the fourth score was needed as a team tie breaker. Participants should be at least five minutes early. In order to insure a timely progression of students through the contest, officials may allow teams to start early if the team agrees to do so. REGISTRATION Registration will be held at the SDSU Intramural Building on Sunday from 3:00 to 5:30pm. There will be a $20 registration for each team to be paid at or before CDE Registration. Individuals not on a team will pay a registration fee of $6. Make checks payable to SDSU Range Management Club. PLANT SPECIMENS All plants used in the Plant ID CDE are from the Master Plant List. A minimum of 50 plants mounts will be used in the CDE. There may be more than 1 mount of an individual species in the CDE.


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CDE PROCEDURE Participants will have one minute per plant for a total of 50 minutes. 3 minutes at the end of the contest will be allowed for students to make changes to their score cards. However UNDER NO CIRCUMSTANCES WILL A PARTICIPANT BE ALLOWED TO GO BACK AND LOOK AT A PLANT OR PLANTS A SECOND TIME. Participants can move through the contest faster than this if they prefer. Participants will not be allowed to handle the plant mounts, however a hand magnifier with or without a battery operated light may be used to assist in identification. Participants may use a clean clipboard. SCORING Scoring will be as follows

a. For each plant, contestants need to know: Common Name 4 pts. Life span 1 pt. Season of Growth 1 pt. Origin 1pt (Invader would count as all or nothing with Native or Introduced) Grouse Food 1pt. Grouse Cover 1pt. Beef Food 1pt. Maximum total per plant 10 pts

b. Answer sheets must be marked by : Printing the common name (from the master plant list), correctly. Clearly indicating the correct blank, preferably with an X, for each of the characteristics. Ie . Life span, season of growth, origin, grouse food, grouse cover, and beef food. c. One point maximum per plant will be taken off for misspelling. Misspelling would also include

incorrect capitalization, and incorrect word spacing. Again refer to Master Plant List.

d. If the Common Name is incorrect, no points can be earned on the characteristics, ie, life span, season of growth, origin, grouse food, grouse cover, and beef food. A score of zero would result for that plant. It is up to the discretion of the contest officials to determine whether a plant name is incorrect or merely misspelled.

e. There will be one and only one correct answer for the characteristics, ie, life span, season of growth, origin, grouse food, grouse cover, and beef food for each plant with the exception of SEDGE which is considered both desirable and undesirable for grouse cover, marking either or both will result in a correct score.

f. In the event of event of two or more perfect scores co-championships for individual placing will be

announced. In the event of other individual ties,1st criteria fewest missed plants, 2nd fewest misspellings 3rd fewest missed total characteristics, 4th fewest missed characteristics in the life span column. 5th continue through the columns until tie is broken. If tie cannot be broken, declare a tie.

g. In the event of a team tie, scores from third place team member breaks the tie.


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AWARDS Plaques will be awarded to the top five individuals, medals will be awarded for 6th through 10th place individuals. Plaques will also be awarded to the top three teams. Awards will be announced during the final session of the State FFA Convention.


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Score page 1____________ Score page 2____________ Score page 4____________ Score page 3____________ Total score ____________