Junior Project Achievement Objectives

updated 10/1/08changes in green

Purpose:  To give recognition for outstanding accomplishments in 4-H work. 4-H'ers who are selected as county winners in the various projects will  compete with other county winners in their districts for district honors.

Eligibility Rules

• Must be a 4-H member in good standing.
• Junior 4-H members must be in the 7th grade as of January 1 of the current 4-H year, must not have completed the 8th grade as of January 1 of the current 4-H year and currently enrolled in and working on a 4-H project or activity.
• No award will be made unless a 4-H member's accomplishments are supported by records required (portfolio). If records are not submitted by date due, 4-H members are not eligible to compete.
• 4-H'ers who have been district winners in a project as a Junior 4-H member are not eligible to participate in the same project again as a Junior 4-H member.  Although project competition is divided by grade, 4-H'ers may not competing in the same junior project at the a different grade level. For example, a 4-H'er placing first in the Dog Care (7th grade) Project is ineligible for the Dog Care (8th grade) project.
• Certificate of eligibilty forms are required for 4-H'ers in the Food Fare & Food Fast & Healthy Projects.  These should be included with the project portfolio.

 

• Counties may bring up to four (4) 4-H'ers regardless of gender in each project to District Project Achievement (DPA). At DPA, 4-H'ers from the same county in the same project will compete against each other. *Exception: Only two (2) 4-H'ers from the same county may compete in each of the Foods LAB projects due to the lack of kitchen space.
• The 4-H member's portfolio will count a maximum of 40 percent and the demonstration, illustrated talk or activity entered at District Project Achievement  will count a maximum of 60 percent.
• Junior 4-H presentations should be limited to a maximum of ten minutes. Performing Arts limit is four (4) minutes.
• There is a five minute setup time limit for presentation. The 4-H'er may use assistance as necessary to set up within the five minute limit. The limit begins once the previous presenter has cleared away his or her materials. This is not to be confused with pre-preparation time for some of the foods projects.
• Firearms and like weapons including but not limited to rifles, shotguns, bb guns, paintball guns, potatoe guns and other items that propel a projectile are not allowed to be used as visual aids in any 4-H presentations.  Additionally any bacteriological weapon, biological weapon, destructive device, detonator, explosive, incendiary, over-pressure device, poison gas or explosive device may not be used in any 4-H  presentations.
• Videos, slides, computers, may be used in the Photography and Communications projects only. 4-H'ers must provide their own slide projector, video projector, computer screen,extension cord, etc.
• Computer(s) and computer equipment/programs may be used in the Computer project only and again the 4-H'er must furnish all of his/her equipment.
• Overhead projectors and portable music players may be used in any project;  however, all equipment must be furnished by the 4-H'er. This includes the overhead projector, players, screen, extension cords, etc. Projects must be given in the room scheduled. This means there is a possibility that the project could be scheduled in one of the open pavilions where darkening the room will be impossible.
• Foods Lab Projects (Better Breakfast, Dairy Foods, Festive Foods for Health, Food Fare, Muffins and Pizza) are the only projects in which food preparation should take place during project achievement competition.  Other Foods projects are illustrated talks and not the appropriate avenues for food preparation to be demonstrated.
• Live Animals including small animals such as fish, hamsters, and hermit crabs (as well as live insects) are not permitted at project competition.

Project Procedure:

1. Enroll in and carry out activities in project selected.

2. Submit a portfolio with project and 4-H activities completed following the portfolio format.

3. Plan, prepare and give presentation such as a demonstration or illustrated talk on some phase of a project.

Illustrated Talk - A presentation using posters or other props. (Showing steps in preparation is not required and not appropriate.)

Lab - A specified product must be prepared during a scheduled lab period. (See specific project guidelines for requirements.) No formal presentation is required; however, 4-H'er must be able to answer questions about foods, nutrition and the project during discussion with the judges.
 

4. Participate in a community and/or county 4-H Project Achievement Meeting and give a presentation on any phase of project selected.

5. Select county winners on basis of 60 percent for presentation and 40 percent for record.

6. County winners will represent county at District Project Achievement Meeting and give presentation on any phase of project selected.

1. Fill out current year's 4-H Junior Portfolio (Instructions)
2. Report includes Project Work, 4-H experiences, leadership,service and supporting material.

All project presentations are illustrated talks using the general scorecard  unless otherwise designated.

ARTS
Objectives:

• To gain knowledge and appreciation for various leisure time activities particularly those in the area of arts.
• To provide an opportunity to develop one's skills in arts.
• To provide an opportunity for expressing originality and creativeness in art forms.
• To provide an opportunity to serve by sharing fun with others.

BEEF
Objectives:

• To acquire an understanding of beef production including breeding, feeding management practices, by products and end products.
• To acquire skills necessary to own, care or exhibit beef cattle. However actual exhibiting is not a requirement.
• To develop integrity, sportsmanship, cooperation, and public speaking skills by participation in related educational activities, such as demonstrations, talks, judging events, tours and exhibits.

BETTER BREAKFAST
Lab---45 Minutes
Objectives:

• To learn the foods that should be eaten each day for good health.
• To acquire skills needed to plan, prepare and serve nutritious breakfasts.
• To learn the main nutrients in foods commonly used for breakfast.

• Prepare and display a breakfast from the 4-H Foods Recipe book in 45 minutes using a gas range.  4-H'ers are responsible for their own equipment, ingredients, preparation, setting up and displaying of the breakfast.  4-H'ers should display the dish with the appropriate place setting.  (Click here for place setting example)
• Plan and bring a menu for a meal using the menu card card format provided here.
• Ingredients must be measured on site during the lab competition. Do not pre measure ingredients for the recipe prior to the contest.
• All meat used in recipes for project achievement must be USDA inspected.
• Wear an effective hair restraint (hair net, spray, barrette) and closed-toe shoes during breakfast preparation.
• Share knowledge of foods, nutrition and project in discussion with judges.

• To demonstrate sound cat care and management practices including feeding, care, handling and grooming
• To learn basic first aid and simple treatments for cat ailments not requiring veterinary treatment.
• To learn the importance of good nutrition to the health of your cat.
• To learn to appreciate cats as household companions.
• To explore and learn about different breeds of cats and their origins.

• To recognize the necessity of collecting available information on a given topic.
• To encourage careful organization of the material to be presented visually, verbally, or in written form.
• To understand the communication process; to better communicate as an individual and with others; and to understand value of various methods of communication in the community.

COMPANION ANIMALS
Objectives:

• To demonstrate sound companion animal and management practices including feeding, care, handling, and grooming.
• To learn basic first aid and simple treatments to pet ailments not requiring veterinary attention.

COMPUTERS
Objectives:

• To develop a greater appreciation for science.
• To encourage a scientific inquiry and intellectual curiosity.
• To provide opportunities for the development of knowledge and skills in the field of electronics or computers.

CONSERVATION OF NATURAL RESOURCES
Objectives:

• To enable 4-H members to achieve a better understanding of the importance of conserving the earth's natural non-renewableresources.
• To enable the member to become a more effective citizen by conserving natural resources today and for the future.
• To learn appropriate practices and methods of conservation.
• To develop the 4-H member's leadership traits and ability to speak before an audience.

CRAFTS
Objectives:

• To gain knowledge and appreciation for various leisure time activities especially crafts.
• To provide an opportunity to develop one's skills in craft making.
• To provide an opportunity for expressing originality and creativeness in art forms.
• To provide an opportunity to serve by sharing fun with others.

DAIRY AND MILK SCIENCE (includes MILK GOATS)
Objectives:

• To encourage interest in dairying and develop a "dairy mindedness" in 4-H members.
• To teach 4-H members the importance and place of the dairy cow and dairy goat in a well rounded farm program and the production and marketing of dairy products.
• To demonstrate the value of proper and efficient feeding and management of dairy cattle. Actual ownership is not required
• To learn and appreciate the contribution of science and its application to the dairy industry.

DAIRY FOODS     LAB--1 1/2 Hours
Objectives:

• To understand the role milk and other dairy foods play in providing important nutrients for health and growth.
• To identify the nutrients and their functions in dairy foods.
• To determine the amount of milk or the dairy foods required by the MyPyramid.gov  for different age groups.
• To select appropriate foods according to nutrient, fat and  calorie content to balance daily physical activities.
• To demonstrate skills in planning, purchasing, preparing and serving dairy foods in meals and snacks.

1. Plan and bring one meal menu using the attached menu card. provided here.
2. Prepare one dairy food snack from the 4-H Foods Recipe book here

• The snack to be prepared must be finished and displayed within the required time of one and one half hours. Time includes set up, preparation, display and cleanup.4-H 'ers must provide all food, supplies and equipment needed for preparation, display and cleanup.
• 4-H 'ers must use proper management and food preparation techniques and must serve snack in an appropriate way. (Click here for place setting examples)
• Ingredients for recipe must be measured on site during the lab competition. Do not pre measure ingredients for the recipe prior to the contest.
• All meat used in recipes for project achievement must be USDA inspected.
• Wear appropriate clothes, closed-toe shoes and hair nets.
• Share knowledge of foods, nutrition and project during discussion with judges.
• The recipe must come from the 4-H Recipe book

DOG CARE AND TRAINING
Objectives:

• To develop an understanding of the values of scientific research and its influence upon dog husbandry.
• To demonstrate sound dog care and management practices including feeding, care, handling, grooming and fitting.
• To learn and follow basic regulations for dog health including first aid and simple treatments for ailments not requiring veterinary  attention.

ENTOMOLOGY
Objectives:

• To provide learning experiences so young people will have a better understanding and appreciation of Entomology.
• To provide learning experiences so young people will learn how to make simple identification of insects and other arthropods (spiders, ticks, mites, scorpions, etc.)
• To provide learning experiences so young people may learn how to make insect surveys and control harmful insects and arthropods (spiders,ticks,mites,scorpions)

ENVIRONMENTAL SCIENCE
Objectives:

• To enable 4-H members to gain an awareness of environmental trends and issues relating to ecosystems, humankind and the environment, pollution and waste management.
• To enable members to become effective and informed citizens by understanding public concerns for the environment.
• To learn and demonstrate the value and benefit of both current and experimental practices which strive to promote solutions to environmental challenges.
• To develop the 4-H member's leadership traits and abilities to speak before an audience.

FAMILY RESOURCE MANAGEMENT
Objectives:

To develop an awareness of how values, goals, and resources such as time, income, and human capital affect our decision-making and management behavior.

To learn how to develop a simple plan for spending.

To understand basic consumer rights and responsibilities.

To develop an awareness of skills needed to make wise purchasing decisions.

To identify consumer protection laws, consumer protection agencies and consumer organizations, how they work and the purpose they serve.

To develop an awareness of borrowing, saving, and investment options and how they work

To share time and money management information with others.

• To enhance personal appearance and self-esteem through improved posture and good grooming habits.
• To learn basic modeling techniques.
• To understand basic elements and principles of art as related to improved personal appearance.
• To learn to select and use sewing and pressing equipment.
• To acquire knowledge and develop skills necessary to make simple outfits.
• To develop ability to select suitable and becoming accessories.
• To develop ability to judge value of garment in relation to time and money spent.
• To learn basic fiber and fabric terminology.

• Construct (sew)  a simple outfit to model at DPA.  Outfit must be either:

simple skirt and top or
simple pants and top or
simple shorts and top or
simple dress

• Answer questions concerning construction and sewing techniques

 FESTIVE FOODS FOR HEALTH
Lab--1 hour
Objectives:

• To plan menus low in fat, sodium, sugar, calories, or a combination of the above utilizing  the MyPyramid.gov and to plan a party menu including the dish prepared.
• To practice recommended food preparation skills including food safety by preparing international / ethnic foods, or party foods/ appetizers/ hors d'oeuvres.
• To select appropriate foods for content of either fat, salt, sugar or calories in the diet.
• To determine the calories in foods / dishes prepared.

1.Plan and bring one meal menu using the attached menu card. provided here.
2. Prepare one international/ethnic or party food rom the 4-H Foods Recipe book here

• The food to be prepared must be finished and displayed  within the required time of one hour. Time includes set up, preparation, display and cleanup.4-H 'ers must provide all food, supplies and equipment needed for preparation, display and cleanup.
• All meat used in recipes for project achievement must be USDA inspected.
• 4-H 'ers must use proper management and food preparation techniques and must serve snack in an appropriate way. (Click here for place setting examples)
• Ingredients for recipe must be measured on site during the lab competition. Do not pre measure ingredients for the recipe prior to the contest.
•  Wear appropriate clothes, closed-toe shoes and a hair net.
• Share knowledge of foods, nutrition and project during discussion with judges.

• To help boys and girls develop a better understanding of and an appreciation for plants and their role in beautification of the environment and the home landscape.
• To help boys and girls develop poise, leadership, and the ability to express themselves before an audience.
• To learn how to plant, grow, and appreciate flowers, shrubs, and grasses.
• To learn the basic principles of landscape design.

• To learn how to plan menus using the MyPyramid.gov and to a one day menu.
• To learn how fruit and/or vegetable salads can play a role in the diet by including them in daily food plans.
• To learn basic food preparation skills by preparing fruit and/or vegetable salads.

1. Plan and bring one meal menu using the attached menu card. provided here.
2. Prepare one one fruit or vegetable salad from the 4-H Foods Recipe book here

• The food to be prepared must be finished and displayed within the required time of one hour. Time includes set up, preparation, display and cleanup.4-H 'ers must provide all food, supplies and equipment needed for preparation, display and cleanup.
• 4-H 'ers must use proper management and food preparation techniques and must serve recipe in an appropriate way. (Click here for place setting examples)
• Ingredients for recipe must be measured on site during the lab competition. Do not pre measure ingredients for the recipe prior to the contest.
• All meat used in recipes for project achievement must be USDA inspected.
• Wear appropriate clothes, closed-toe shoes and hair net.
• Share knowledge of foods, nutrition and project during discussion with judges.

FOOD FAST & FIT (EFNEP/FNP *)
Any youth participation in this project must be certified as eligible. Click here for eligibility forms
Objectives:

• To explain the relationship of healthy eating to healthy living using the guidelines found in the MyPyramid.gov.
• To select appropriate foods and snacks for content of either fat, salt of calories, or a high content of fiber in the diet.
• To understand the relationship of calories and exercise to health and disease prevention
• To understand nutrition labels.
• To make better food buying decisions by practicing comparative shopping to plan menus using the Mypyramid.gov
• To become aware of the importance of good nutrition for sports performance

• To learn how the food you eat can help you feel better and understand the relationship of nutrition to health and disease  prevention.
• To learn why your body needs nutrients, factors affecting nutritional needs and important food sources of key nutrients.
• To become aware of the importance of good nutrition for sports performance, especially energy and fluid needs of the athlete.
• To learn the role of nutrition, specifically carbohydrates and fluids, in performance.

• To learn how to handle and store food safely to prevent food borne illness.
• To learn how to store food so it retains its quality and much of its nutritive value.
• To acquire the knowledge and skills essential for the successful preservation of food.
• To learn the scientific principles of food safety, preservation and storage.

• Develop an understanding of and appreciation for the fiber products of the forest.
• Acquire knowledge and develop skills in the selection and use of various types of wood and wood products
• Acquire knowledge and develop skills in the selection, care and safe use of woodworking tools and machines.
• Learn about the business and economics of the forest products industry.
• Learn about environmental protection and the wise use of natural resources.
• Explore career, job and production leisure opportunities.
• To understand and practice good forestry practices.
• To understand the importance of keeping America "green" by preventing forest fires.

FRUITS, VEGETABLES AND NUTS
Objectives:

• To create an interest among boys and girls in fruit, vegetable and nut production.
• To provide learning experience so young people will acquire knowledge and develop skills in the care and management of fruit, vegetable or nut projects.

• To gain a knowledge and appreciation for various leisure time activities, particularly those in the area of collection, hobbies, social recreation, and community service.
• To develop a worthwhile and enjoyable hobby or skill for a meaningful leisure time activity.
• To develop appropriate skills for leading others in social recreation activities.
• To provide an opportunity to serve by sharing fun with others.

HEALTH
Objectives:

• To learn the skills needed to choose products or services that maintain or improve health or appearance.
• To learn to identify and control factors that produce stress.
• To develop healthy habits that prevent abuse of drugs, alcohol and cigarettes.
• To learn general health principles that promote good health, physical fitness and attractive appearance.

• To develop leadership abilities, build character and assume citizenship responsibilities
• To develop an appreciation for history as it relates to our culture and influences in our present timet\
• To gain knowlege of historical events, figures, clothing, and architecture.
• To explore the past to gain meaning for the future.
• To gain an understanding of various movements of the past including but not limited to the civil rights movement, the woman's movement or industrialization.
• To explore historical developements relative to different regions of the world including civic, cultural, economic and historical elements

• To develop leadership abilities, build character and assume citizenship responsibilities.
• To experience the pride of owning a horse or pony and being responsible for its management. Actual  ownership is not required
• To develop an appreciation for horseback riding as a healthy and wholesome form of recreation.
• To learn skill in horsemanship and an understanding of the business of breeding, raising, and training horses.
• To increase knowledge of safety precautions to prevent injury to themselves, others, and their mounts.
• To promote greater love for animals and a humane attitude toward them.
• To be better prepared for citizenship responsibilities through working in groups and supporting community horse projects and activities.

HOUSING, EQUIPMENT AND ENVIRONMENT
Objectives:

• To gain an understanding of how housing can help satisfy the human need for shelter, security, privacy, social interaction, self-expression and space requirements.
• To explore family housing needs from the standpoint of health, safety, and finance.
• To study the various types of housing available and to develop judgment in selecting housing to meet family needs at different  stages of the life cycle.
• To gain an understanding of energy and water requirements of the home environment and simple conservation measures.
• To gain an understanding of the importance of household waste management, water and indoor air quality in the homeenvironment.
• To gain an understanding of technological devices and their use within the household.  (limited to HVAC systems, Smart Homes, solar energy,Not household equipment.)
• To share knowledge gained in housing, household equipment and the housing environment with others.
• To explore the variety of household equipment and the appropriate uses for those in the home.

• To learn more about your past, present and future.
• To learn about the ways other people are a part of your life.
• To learn more about the ways we develop socially, mentally, physically and spiritually.
• To be involved in community problems and events.
• To share what was learned in project activities.

• To learn about another country's culture, traditions, festivals/celebrations, geography, population, religions, education, foods and  language.
• To understand and appreciate differences in various cultures.
• To increase awareness and understanding of international events.
• To create global friendships through hosting,outbound travel, contacting 4-H'ers in other countries or through other creative means.
• To apply knowledge learned through project clubs and presenting programs to civic groups.
• To promote 4-H International Programs by promoting and contributing to the Georgia 4-H International Website or encouraging participation in 4-H Exchange Programs.

 

• To learn something about the different forms of marine life (salt waters, marsh areas and brackish waters).
• To learn something about the place of each group of marine life as a part of our marine resources and world of nature.
• To better appreciate our marine resources and how to conserve, protect, and utilize our marine resources through conservation  and management.
• To appreciate marine resources as a recreational opportunity.

MUFFINS
Lab--1 hour
Objectives:

• To learn to make muffins and to judge the characteristics of a quality product.
• To learn the main nutrients available from breads and cereals.
• To develop an appreciation of the value of bread in the diet and how it relates to the Food Guide Pyramid.

• Make muffins using the standard recipe found below. If the recipe listed below is not used, the participant is ineligible to be named the district winner in this project  4-H'ers must provide all food, supplies and equipment needed for preparation, display and clean up. All preparation, display and clean up must be done by the 4-H'er.
• Use proper management and food preparation techniques and display the muffin in an appropriate way. (Click here for place setting examples)
• Plan and bring one meal menu using the 4-H Menu Card plan. Click here for required form.
• Measure all ingredients on siteduring the lab competition.  Do not premeasure ingredients prior to the contest.
• Wear hairnet and close toed shoes.
• Share knowledge of foods, nutrition and projec tin discussion with judges.

OUTDOOR RECREATION
Objectives:

• To gain knowledge and appreciation for various leisure time activities, particularly those in the area of outdoor recreation.
• To provide an opportunity to develop one's skills in outdoor recreation.
• To provide an opportunity to serve by sharing fun with others.

PERFORMING ARTS - GENERAL
PERFORMING ARTS - INSTRUMENTAL
PERFORMING ARTS - VOCAL
Objectives:

• To gain knowledge and appreciation for various leisure time and activities.
• To provide an opportunity for expressing originality and creativeness and the Performing Arts area.
• To provide an opportunity to develop one's skills in the Performing Arts field.
• To provide an opportunity to serve by sharing fun with others.

PHOTOGRAPHY
Objectives:

• Understand and be able to apply the principles of lighting indoors, including flash photography and available light.
• Understand the mechanics of adjustable cameras and interchangeable lenses, as well as different camera film formats  (sub miniature, 35 mm, 6 cm, 4 x 5) and operational types (range finer, twin lens reflex, single lens reflex, view finder and videocamera).
• Develop a working knowledge of the process involved in processing and printing black and white film, including types of films and characteristics, the chemistry used to process film and paper and be able to show good quality results; or select an area of special interest such as nature, sports or fashion and develop a color slide presentation showing your involvement in this area; or illustrate "how-to-do" something with color slides and a lecture.

PHYSICAL, BIOLOGICAL AND EARTH SCIENCES
Objectives:

• To acquire and demonstrate knowledge about and to investigate the scientific aspects of subject matter dealing with non-living matter or energy - physics, chemistry, or astronomy (physical science).
• To acquire and demonstrate knowledge and to investigate the origin, history, characteristic, habits and manipulation of systems in plants and animals (Biological Sciences, Biotechnology).
• To acquire and demonstrate knowledge and to investigate earth and space processes which include geology, astronomy,meteorology, oceanography, and paleontology (earth science)

• To learn to make pizza and to judge the characteristics of a quality product.
• To learn the main nutrients available from breads and cereals.
• To develop an appreciation of the value of bread in the diet and how it relates to mypyramid.gov

• Make pizza using the standard recipe found below. One half (1/2) of the pizza must be made with only the toppings listed in the recipe to be tasted by the judges and scored. The other half of the pizza may include toppings of the 4-H'ers choice. This half will not be tasted by  the judges. If the recipe listed below is not used, the participant is ineligible to be named the district winner in this project  4-H'ers must provide all food, supplies and equipment needed for preparation, display and clean up  Pizza stones are not allowed.
• All preparation, display and clean up must be done by the 4-H'er.
• All meat used in recipes for project achievement must be USDA inspected.  Wild game may be used only if it has been processed at a USDA-inspected facility.
• Plan and bring one meal menu using the 4-H Menu Card plan. Click here for required form.
• Use proper management and food preparation techniques and display the pizza in an appropriate way.  (Click here for place setting examples)
• Measure all ingredients on site during the lab competition.  Do not premeasure ingredients prior to the contest.
• Wear an hair net  and close toed shoes.
• Share knowledge of foods, nutrition and projec tin discussion with judges.

PLANT AND SOIL SCIENCE
Objectives:

• To provide opportunities for improved understanding of modern farming and overall agricultural practices.
• To understand plants and show they grow, reproduce and are utilized.
• To understand soils and how they are formed, their different properties and classifications.

• To acquire an understanding of swine breeding, production and management practices and acquire skill necessary to own care for and exhibit swine. Actual ownership or exhibiting is not required.
• To develop integrity, sportsmanship, cooperation and ability to speak in public through participation in related activities, such as demonstrations, talks, judging events, tours and exhibits.

POULTRY AND EGG SCIENCE

• Objectives:
• To create an interest in poultry science among boys and girls.
• To develop knowledge about poultry production, poultry science, and/or poultry marketing or utilization.
• To learn and appreciate the contribution of science and its application to the poultry and egg industry.

POWER AND ENERGY
Objectives:

• To encourage 4-H members to learn more about electricity and the proper use and care of electrical equipment.
• To provide opportunities for the development of knowledge and skills in the field of electronics.
• To train 4-H members to care for tractors, small engines and other farm, garden and lawn machinery skillfully, safely and economically.
• To encourage 4-H members to better understand the function of the automobile power train and to do simple care andmaintenance activities.
• To encourage a scientific inquiry and intellectual curiosity.

• To develop leadership talents and to work toward achieving the broad objectives of character and effective citizenship.
• To recognize the necessity of collecting available information on a given topic.
• To encourage the careful organization of the material to be presented in a speech.
• To develop a pleasing personal appearance before an audience.
• To acquire the ability to speak convincingly in public.

SAFETY
Objectives:

• To learn how to recognize safety hazards and how to correct them.
• To learn that accidents and injuries can be reduced.
• To develop integrity, sportsmanship, cooperation and ability to speak in public through participation in related activities, such as  demonstrations, talks and exhibits.

• To acquire an understanding of lamb or meat goat breeding, production, and management practices and acquire skill necessary to own care for and keep records on these animals. However, actual ownership or exhibiting them is not required.
• To develop integrity, sportsmanship, cooperation, and ability to speak in public through participation in related activities; such as demonstrations, talks, judging events, tours and shows.

SPORTS
Objectives:

• To gain knowledge and appreciation for various leisure time activities, particularly those in the area of sports.
• To provide an opportunity to develop one's skills in sports.
• To provide an opportunity to serve by sharing fun with others.

TARGET SPORTS
Objectives:

• To introduce 4-H'ers to the sport of shooting fire arms or archery.
• To create an awareness of shooting safety.
• To develop poise and self-control.
• Encourage 4-H'ers to better understand and demonstrate all phases of firearms and/or archery usage.

TEXTILE, MERCHANDISING & INTERIORS
Objectives:

• To improve self-confidence through grooming practices and clothing selection.
• To learn basic principles of wardrobe planning and coordination.
• To learn proper clothing care practices and develop maintenance skills.
• To learn basic textile fiber and fabric terminology.
• To study textiles with emphasis on selection, use, performance and care.
• To develop the skills needed to select quality ready-to-wear.
• To study fashion with emphasis on fashion innovation, trends, product categories, marketing, and advertising.
• To recognize and use properly the elements and principles of design in relation to home furnishings and interiors.
• To gain experience in making and reading a scaled drawing of a home floor plan, planning work centers within the home, and conducting simple household repair and improvement projects.
• To select, arrange and care for interiors and home furnishings including furniture, home textiles, window treatments, accessories and the home structure including hard surfaces, coverings and fixtures.

• Objectives:
• To acquire knowledge about the scope and opportunities available in Veterinary Medicine.
• To acquire knowledge and thus be better prepared to care for animals in the most efficient manner in both health and disease.
• To determine a "normal" animal and reasons for variations.

WILDLIFE
Objectives:

• To develop understanding about the wildlife resources in the state.
• To develop knowledge about feeding, reproduction, habitat, and enemies of various wildlife in the state.
• To develop integrity, sportsmanship, cooperation and ability to speak in public through participation in related activities, such as demonstrations, talks, tours, and exhibits.

• To understand and demonstrate how personal values, goals, skills, interests, hobbies and available resources affect career  choices.
• To develop leadership abilities, build character and assume citizenship responsibilities.
• To learn about age appropriate jobs for Juniors such as babysitting. lawn care, etc.
• To explore admission requirements for advance educational programs including college and technical programs..

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