Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Georgia FCCLA
2021 Fall Leadership Rally
Competitive Events Guide
& Resources
Table of Contents Competitive Event Guidelines ................................................................................................................................... 3 Competitive Event Deadlines .................................................................................................................................... 5 DISCLAIMER ................................................................................................................................................................... 6 CLASSROOM PROJECT: Georgia FCCLA Brochure.............................................................................................. 7 FCCLA Brochure Rubric ............................................................................................................................................... 8 CLASSROOM PROJECT: Chapter T-shirt Design ................................................................................................. 9 FCCLA Chapter T-shirt Rubric................................................................................................................................. 10 RESOURCE: Chapter Fair Booth Checklist ........................................................................................................... 11 FCCLA Chapter Booth Rubric ................................................................................................................................... 12 FUNDRAISING IDEA: Chili Cook Off ...................................................................................................................... 13 Fundraiser: Chili Cook Off Donations Sheet ....................................................................................................... 14 Fundraiser: Chili Cook Off Competitor Sign Up Sheet ..................................................................................... 15 Fundraiser: Chili Cook Off Flyer Information .................................................................................................... 16 Chili Cook Off Rubric ................................................................................................................................................. 17 CLASSROOM RESOURCE: Peanut Recipe Lesson Plan ..................................................................................... 18 Peanut Recipe Contest Rubric ................................................................................................................................. 20 CLASSROOM PROJECT: FCCLA…Make it Count Video ................................................................................... 21 Theme Speech Rubric................................................................................................................................................. 22 Georgia Organics State Event Competition Guidelines ................................................................................... 23 RESOURCE: Culinary Competition Reminders ................................................................................................... 25 RESOURCE: Culinary Competition Packing List ................................................................................................ 25 Culinary Competition Rubric ................................................................................................................................... 26 Knife Skills Rubric ...................................................................................................................................................... 27 Items Highlighted in YELLOW are Classroom & Chapter Resources. Not new guidelines.
Georgia FCCLA Fall Leadership Rally 2021
Competitive Event Guidelines
1. You must register your competitor through the Georgia FCCLA Fall Leadership Rally Registration System and
the Georgia National Fair online registration site.
a. To Register through Georgia FCCLA – Click Here
i. Registration Portal will open on August 9th, 2021 & this document will be updated with link.
b. To Register through the Georgia National Fair
i. Advisers must call 478-988-6555 or email contests@gnfa.com to obtain required password to
login to the online registration site.
1. You must obtain your password by September 20th, 2021.
2. Please include your school’s contact information (address, phone number, adviser’s
email address) in the password request email.
ii. You will enter online at https://www.georgianationalfair.com/p/georgialiving/youth
1. You must enter your competitions by September 22nd, 2021
2. When you get to the online registration site, click the blue “Sign In” button at the top
right of the page, then choose “Club” from the dropdown menu.
3. Choose your club’s name and enter your password to proceed.
4. Entries registered incorrectly will be disqualified.
iii. No substitutions are allowed
iv. Late entries will not be processed.
v. When entering in the following chapter events, you must enter the name of the Chapter.
1. Example: First Name: Roberson High School … Last Name: FCCLA
2. Brochure Competition
3. Chapter Booth Competition
4. Chapter T-shirt Competition
vi. When entering in the following individual events, you must enter the student’s name.
1. Example: First Name: Caitlin… Last Name: Roberson
2. Chili Cook-Off Competition
3. Culinary Competition
4. Peanut Recipe Competition
5. Themed Speech Competition
2. To be eligible to compete in Georgia FCCLA Fall Leadership Conference competitive events, chapters
must have submitted and paid affiliation through the National FCCLA Portal. Winners who are not affiliated
members at the time of the FCCLA Fall Leadership Rally will be disqualified and forego any cash prizes.
3. Georgia National Fair FCCLA Superior Chapter Awards
a. 1st Place – Superior Chapter - $500 & 2nd Place – Reserve Superior Chapter - $250
b. All placings will be put on a point system:
i. 1st Place = 20 points
ii. 2nd Place = 15 points
iii. 3rd Place = 10 points
iv. 4th Place = 5 points
c. These points will be calculated by the chapter and the chapter with the highest accumulated points
after the last competition will receive a Georgia National Fair Superior Chapter Award Plaque and
cash prize. The second-place chapter will receive a GNF Reserve Superior Chapter Award and cash
prize.
4. Cash prizes are distributed through the Georgia National Fair, not the Georgia FCCLA State Office. Please
be patient as the Georgia National Fair tallies up points and distributes the awards. Checks will be mailed to
the chapter’s school address.
5. Additional Information or Key Call Outs for Fall Leadership Rally Competitive Events
a. Chapter T-shirt Competition – You must send a physical small t-shirt to the State Office for this
competition. This is not a paper design contest like we have had in years past at Fall Leadership
Conference.
b. FCCLA Brochure Competition – Chapter are only allowed to submit one brochure in one division in
one category. Brochures will be submitted digitally through a Wufoo Form
https://gafccla.wufoo.com/forms/2021-fall-rally-brochure-competition-submission/ by September
24th
c. Chapter Booth – You must set-up your Chapter Fair Booth prior to the start of the Georgia National
Fair. The three (3) days that are available are September 25th, 27th and 28th All Exhibitors are
required to read and abide by the Georgia National Fair General Rules and Regulations. Please Note:
It is your responsibility to read and understand the rules. If you have any questions, you may certainly
email contests@gnfa.com. Please help GNF prevent entry disqualifications.
d. Chili Cook Off – The competition will be limited to 20 participants in each Section and, if need be, a
lottery drawing will decide the 20 competitors. The State Office will notify you of the lottery as soon
as it is determined.
e. Peanut Recipe Competition – There are three (3) categories/classes for this event. Grades 6-8,
Grades 9-10 and Grades 11-12. Competition will be limited to 30 participants and, if need be, a lottery
drawing will decide the 30 competitors.
f. Culinary Competition – Each participant must be an affiliated FCCLA member who is currently
taking or has previously taken a culinary arts course. The competition will be limited to 10
participants and, if need be, a lottery drawing will decide the 10 competitors. Competition consists of
Knife Skills and the preparation of two (2) identical hot plated meals.
g. Georgia Organics Livin’ La Vida Okra Competition – This competition does not require
registration through the Georgia National Fair competitive events portal. This is a Chapter Event.
Chapters must sign up for the Livin’ La Vida Okra resources and submit their competition submission
through a Wufoo Form https://gafccla.wufoo.com/forms/2021-georgia-organics-livin-la-vida-okra/
Georgia National Fair
FCCLA Competitive Events Guidelines
If you need an editable, Word Doc. Version of this
guide, please contact Caitlin Roberson at
croberson@gafccla.com and she will send you a copy.
Georgia FCCLA Fall Leadership Rally 2021
Competitive Event Deadlines
Date Deadline
September 20 Obtain password for GNFA registration by e-mailing contests@gnfa.com
Information to send them: Chapter name, school address, school phone number,
adviser name, adviser email
September 21 Early Bird Registration Deadline
September 22 GNFA Competitive Events registration deadline
• Brochure Competition
• Chapter Booth Competition
• Chapter T-shirt Competition
• Chili Cook-off Competition
• Culinary Competition
• Peanut Recipe Competition
• Themed Speech Competition
September 23 Regular Registration Deadline
NO ARMBANDS CAN BE PRE-ORDERED AFTER SEPTEMBER 23, BUT WILL BE
AVAILABLE FOR PURCHASE AT THE FAIR
September 24 Brochure Competition Submission Deadline - Wufoo Form
September 25 Chapter Booth Set-up at Georgia National Fair (HERITAGE HALL)
September 27 ❑ Saturday, September 25 – 10:00 AM to 3:00 PM
th
September 28 ❑ Monday & Tuesday September 27 & 28 – 9:00 AM to 5:00 PM
th th
September 30 Payment Postmark Deadline
Mail Checks to Georgia FCCLA at PO Box 840 Bogart, GA 30622
October 1 Georgia Organics October Farm to School Month
Livin’ La Vida Okra Competitive Event Submission Deadline – Wufoo Form
October 12 Chili Competition, Georgia National Fairgrounds
October 13 Fall Rally
• Culinary Competition
• Themed Speech Competition
• Peanut Recipe Competition
October 19-20 or Chapter Both Tear Down
October 23 • Tuesday, October 19th, 2021 – 12:00 PM – 8:00 PM
• Wednesday, October 20th, 2021 – 10:00 AM – 4:00 PM
• Saturday, October 23rd, 2021 – 10:00 AM – 3:00 PM
NOTE: All exhibits left after October 23rd 3:00 PM deadline will be discarded.
DISCLAIMER
THIS DOCUMENT HAS WAYS
TO INCORPORATE FALL
LEADERSHIP RALLY
COMPETITIVE EVENTS IN
YOUR CLASSROOM AND
CHAPTER. THESE ARE NOT
NEW GUIDELINES (EXCEPT
FOR LIVIN LA VIDA OKRA)
THE RUBRICS IN THIS
DOCUMENT ARE THE
RUBRICS USED TO JUDGE
THE COMPETITIONS AT
FALL LEADERSHIP RALLY.
Name _______________________ Date _____________
CLASSROOM PROJECT: Georgia FCCLA Brochure
Create a brochure for one of the following audiences:
1. Recruiting a Sponsor for the Georgia FCCLA Foundation
2. Informing chapter members about one (1) National Program or State Program
3. Recruiting new members for FCCLA Alumni & Associates
4. General FCCLA Information for a Business or Industry partner.
To receive all possible points, please make sure you do the following:
□ Have a clear message about FCCLA to the intended audience
□ Use the current National Theme “Make it Count” in your brochure.
□ The brochure is creative, and the graphics go well with the text.
□ Fonts that are chosen are not boring and basic but also not loud and obnoxious
□ Using colors that pair well together and do not have a lot of white space.
□ The brochure has good formatting and is well organized.
□ You use complete sentences and no capitalization/punctuation or
spelling/grammar errors throughout your brochure.
□ The brochure communicates relevant information appropriately and effectively
to the intended audience.
□ Student stays on task during the FCCLA Unit and does not distract others away
from their work.
Examples:
This is due on _______________________________________
Georgia FCCLA Fall Leadership Rally 2021
FCCLA Brochure Rubric
School: _______________________________________________________ Brochure Number: ______
Poor Average Excellent
Criteria 0 1 2 3 4 5
Score
Doesn’t promote National Promotes National and Excellent use of brochure to
Effectiveness of the or Georgia FCCLA or Georgia FCCLA. promote, explain and
message provide information to the Information provided is provide FCCLA information
public minimal. to the public
Incorporation of National FCCLA Theme Use of National FCCLA
National FCCLA Theme not
current National shown in the brochure.
used, but not effectively. i.e. theme evident in all parts of
theme only the logo showing. the brochure
The layout is organized. The layout is logical and
The layout is confusing.
Written communication is appealing. Written
Page Layout Written communication is
functional but not fully communication is focused
limited.
developed. and interesting.
The brochure has no OR The brochure has some The brochure has
Principles of Design limited formatting and formatting that is pleasing exceptional attractive
organization of material. to the eye. formatting.
Graphics go well with the
Graphics do not go with the
text, but there are so many
accompanying text or
that they distract from the Graphics go well with the
Clip Art Selection appear to be randomly
text OR graphics go well text and there is a good mix
and Placement chosen OR there are no
with the test, but there are of text and graphics
graphics present in the
too few and the brochure
brochure
seems “text-heavy”
Text fonts and size make
Text fonts and size are well
the brochure difficult to
Font Selection and Text fonts and sizes are chosen and add good
read OR same font
Usage readable. organization and flow to the
throughout with no
brochure.
variation.
Attractive brochure,
Creativity Little to no creativity Attractive brochure
creative presentation
Brochure has no OR limited Brochure is of some
Brochure is neat, legible,
neatness, legibility, and neatness, legibility and
General Appearance balance. There are multiple balanced. There are 1-2
and balanced. There are no
grammatical errors
grammatical errors. grammatical errors.
Information not accurate, Excellent use of brochure to
Information inaccurate OR but appealing or appealing communicate accurate
Accuracy and Appeal not appealing. Use of facts but not accurate. Use of information in an appealing
of Information and quantity of information facts and quantity of manner. The use of facts
is limited. information is good, but not and the quantity of
consistent. information is exceptional.
Score
Point Deduction for not following guidelines (10 points)
PDF Format / Full Chapter Name
Total Score (out of 45 points)
Name _______________________ Date _____________
CLASSROOM PROJECT: Chapter T-shirt Design
Design and illustrate our FCCLA Chapter T-shirt and write a 100-150 word mini essay
that explains the t-shirt design and how it presents our chapter.
Our Chapter name must be on the T-shirt. It is our “School Name” FCCLA.
You can use the National, State or Chapter/School Logo on your t-shirt design.
You may not use any trademarked or copyrighted materials.
Your designs will be viewed, and your essays will be read by our
Chapter Officers, and we will choose the best one for our Chapter
T-shirt this year!
To receive all possible points, please make sure you do the following:
□ The design is original and represents our school and FCCLA
□ The t-shirt is creative, and the graphics go well with the text.
□ Fonts that are chosen are not boring and basic but also not loud and obnoxious
□ Using colors that pair well together and do not have a lot of white space.
□ The t-shirt is attractive and pleasing to the eye.
□ You have complete sentences and no capitalization/punctuation or
spelling/grammar errors throughout your t-shirt design.
□ You have complete sentences and no capitalization/punctuation or
spelling/grammar errors throughout your mini essay.
□ Your mini essay has an introduction, conclusion and is organized.
□ Your mini essay has a clear focus with concise explanations.
□ Use formal language (no slang or cliches) in your mini essay.
□ Student stays on task during the FCCLA Unit and does not distract others away
from their work.
This is due on _______________________________________
Georgia FCCLA Fall Leadership Rally 2021
FCCLA Chapter T-shirt Rubric
School: _______________________________________________________ T-Shirt Number: ______
T-Shirt (70 points) Score
Effectively 0 5
represents local
chapter
T-shirt design does not represent
the local chapter. Chapter name
is not on the shirt.
X T-shirt design represents the
local chapter. Chapter name is
on the t-shirt.
0-5 6-10 10-15
The design is poorly designed The design will capture the The design will capture the
and unattractive. As a result, it attention of many people. It is attention of most people. It is
Overall Visual will not stand out. OR the design attractive in terms of color, exceptionally attractive and
Appearance is “ok”. It will catch the attention scheme, design, and layout. pleasing to the eye. It has a
of few people. More attention to fantastic color scheme, design
the selection of color scheme and overall layout.
and the layout is needed.
0 1 2 3 4 5
Graphics do not go with the Graphics go well with the text, Graphics go well with the text
accompanying text or appear to but there are so many that they and there is a good mix of text
Use of Graphics to
be randomly chosen OR there distract from the text OR and graphics
Enhance T-shirt are no graphics present in the t- graphics go well with the text,
shirt design. but there are too few and the t-
shirt seems “text-heavy”
0 1 2 3 4 5 6 7 8 9 10
Text Text fonts and size make the t- 75% of text fonts and sizes are Text fonts and size are well
(Readability, shirt difficult to read. There are readable from 2 feet away. There chosen and can be read from 2
Grammar, Spelling) many grammatical/spelling are 1-2 grammatical/spelling feet away. There are no
errors. errors. grammatical/spelling errors.
0 1 2 3 4 5
X
Poor Color Choice. Colors do not Exceptional color choice. Colors
Colors Used go well together OR hardly any enhance the t-shirt design.
coloring at all/a lot of white
space.
0-7 7-14 15-20
Uniqueness / Very basic t-shirt design. Shows Few creative touches to enhance Exceptionally clever and unique
Creativity of little creativity, originality and/or the t-shirt design. T-shirt design design. Chapter T-shirt is one of
Design effort. T-shirt design is a copy of adapts others’ ideas to create a kind and thoughtfully and
others’ ideas. own design. Some originality uniquely presented.
X
0 10
Logo Incorporation National, State or Chapter Logo National, State, or Chapter Logo
is not included. is included.
Written Essay (30 points) Score
Poor Average Excellent
0 1 2 3 4 5 6 7 8 9 10
Focus is unclear. Contains little Focus is clear but the Focus is clear. Explanations are
to no explanation of the explanation unclear or lack clear and concise. Writing
Content information. Informal language substance. Some informal maintains a formal and objective
present throughout. language it used. tone throughout.
Strong organization and
Little to no attempt at Attempts to organize ideas, but
Organization organization transitional language is needed
transitional language is used
skillfully throughout.
Grammar, Usage There are 4+ grammatical There are 1-3 grammatical
There are no grammatical errors
and Mechanics errors. errors.
Total Score (out of 100 points)RESOURCE: Chapter Fair Booth Checklist
□ Create a Chapter Fair Booth Team – No More than 5 students
□ Schedule regular meetings for your Chapter Fair Booth Team to meet, brainstorm and design your
Chapter Fair Booth using the Guidelines for the competition found on the Georgia National Fair
website.
o
□ Attain Field Trip Approval for Chapter Booth Set-Up from your Admin.
o Saturday, September 25th, 2021 – 10:00 AM to 3:00 PM
o Monday, September 27th, 2021 – 9:00 AM to 5:00 PM
o Tuesday, September 28th, 2021 – 9:00 AM to 5:00 PM
□ Registered Chapter for Fall Leadership Rally through Georgia FCCLA
o Early Bird Registration Deadline – September 22nd, 2021
o Regular Registration Deadline – September 24th, 2021
□ Registered Chapter for Chapter Fair Booth Competition through the Georgia National Fair by
September 23rd, 2021
□ Purchase all necessary equipment, materials, and decorations.
o Hot Glue Guns
o Staple Gun
o Extension Cords
o Question: How are your going to incorporate “Use of Media and Technology”?
o NOTE: You cannot use glue to adhere the decorations to the board. You cannot use
paint to color the base of the Chapter Booth.
□ Pre-assemble any decorations in advance, if possible.
□ Travel to the Georgia National Fairgrounds to setup your Chapter Fair Booth with your team.
o NEW THIS YEAR: Chapter Fair Booths will be in HERITAGE HALL
□ Travel to the Georgia National Fairgrounds to disassemble and remove decorations
o Tuesday, October 19th, 2021 – 12:00 PM – 8:00 PM
o Wednesday, October 20th, 2021 – 10:00 AM – 4:00 PM
o Saturday, October 23rd, 2021 – 10:00 AM – 3:00 PM
o NOTE: All exhibits left after Saturday, October 23rd 3:00 PM deadline will be
discarded.Georgia FCCLA Fall Leadership Rally 2021
FCCLA Chapter Booth Rubric
School: _______________________________________________________ Booth Number: ______
Poor Average Excellent
Criteria 0 1 2 3 4 5
Score
Presentation of Theme not used Theme displayed, but it was Use of theme evident in all
Theme not effectively used. parts of the booth
Creativity of Very basic Chapter Booth Few creative touches to Exceptionally clever and
Presentation design. Shows little creativity, enhance the Chapter Booth. unique design. Chapter Booth
originality and/or effort. The overall design adapts is one of a kind and
Chapter Booth is a copy of others’ ideas to create own thoughtfully and uniquely
others’ ideas. There is little to design. Some originality has presented. Animation used,
no animation or been used. Fairly attractive and excellent use of media and
media/technology used. booth. Animation or technology that adds to the
media/technology used does presentation of the Chapter
not seem to fit the design of Booth.
the Chapter Booth, as if
randomly placed.
Neatness Not neat. There is no balance The Chapter Booth is fairly The Chapter Booth is neat and
to the design of the Chapter neat and has balance is the has balance is the formatting
Booth. The writing and font is formatting and design, which and design, which will capture
not legible. The Chapter Booth will capture the attention of the attention of most people.
is not attractive, and the colors many people. The color choice The color choice is
used does not coordinate. is good, and the colors used do exceptional, and the colors
coordinate to each other. The used coordinate to each other.
font used and size of the font is The font used and size of the
clear and legible. The Chapter font is clear and legible. The
Booth is attractive. Chapter Booth is attractive.
Educational Value Doesn’t promote National or Promotes National or Georgia Excellent use of booth to
Georgia FCCLA or provide FCCLA. The information promote, explain and provide
information to the public about provided to the public is FCCLA information to the
FCCLA accurate and appealing. Use of public. The information
facts and quantity of provided to the public is
information is good, but not accurate and appealing. The
consistent. use of facts and the quantity of
information is exceptional.
Relationship to State No relationship to state Shows relationship of booth to Excellent use of booth to
Projects or National projects or national programs FCCLA State Projects/National promote one or more FCCLA
Programs State Projects and/or National
Programs Programs
Score
Point Deduction for not following guidelines (2points)
Total Score (out of 25 points)FUNDRAISING IDEA: Chili Cook Off You can use the Georgia FCCLA Fall Leadership Rally Chili Cook Off Competition as a Fundraiser at your school! I would have chapter members compete by bringing in large pots and crockpots of their homemade chili. I would also have chapter members donate different toppings & potatoes. We did a Graduation Cord points for all members, so if they donated, competed, or participated in activities, they would get points. NOTE: Make sure you have this approved to the fundraiser since you will be selling food during the school day. However, I didn’t have an issue to approval since it was for teachers and staff. Each teacher and staff would pay $5 to taste test all the different chilis and vote for their favorite. After they taste test and voted, they would receive a baked potato topped with their favorite chili and a bottle of water. The chili with the most tickets is the awarded the best chili at the school and will represent your chapter at the Chili Cook Off. To off-set their costs, we pay for their Fall Leadership Rally registration and Unlimited Rides Wristband. The most important item to mention is that they would miss school Tuesday & Wednesday. Supplies to buy/to have: • Plastic Spoons • Paper/Styrofoam Bowls (big enough to hold baked potato and chili) • Small condiment cups for tasting • Small trash cans or bowls and buckets for tasting cups and spoons. • Any items that are not signed up for through your donations sheet • Extension Cords • Raffle tickets Included in document is: • Donations Sheets • Competitors Sign Up Sheet • Fundraiser Information for a Teacher Flyer
Fundraiser: Chili Cook Off Donations Sheet
Please bring the item that you have signed up for on
Thursday, September 18th, 2021 before 1st Block
Phone Number
Item Member Name (For Remind Text)
Shredded Cheddar Cheese
Shredded Cheddar Cheese
Shredded Cheddar Cheese
Shredded Cheddar Cheese
Shredded Cheddar Cheese
Box of Oyster Crackers
Family Size Bag of Fritos
Family Size Bag of Tortilla Chips
3 Large Onions
Large Container of Sour Cream
Large Container of Sour Cream
Bag of Potatoes
Bag of Potatoes
Bag of Potatoes
Bag of Potatoes
If you bring an item, that is one Graduation Cord Point.Fundraiser: Chili Cook Off Competitor Sign Up Sheet
• Bring a HUGE pot of your best chili (enough to feed at least 10 people) to the FACS Classroom
before 1st Block on Thursday, September 18th, 2021.
• Our FCCLA Officers will set up your chili to be serving during lunch to all of our teachers and staff.
• Each person who tries the different chili’s will receive a ticket towards their favorite chili.
• The chili with the most tickets at the end of lunch will be our chapter’s champion and will represent
us at the Georgia FCCLA Fall Leadership Rally Chili Cookoff on Tuesday, October 12 th.
Phone Number
Member Name (For Remind Text)
If you bring chili, that is 3 graduation cord points.
Winner will also receive free registration and unlimited ride
wristband for Fall Leadership Rally on October 13th, 2021!
Georgia FCCLA Chili Cook Off has cash prizes up to $100!Fundraiser: Chili Cook Off Flyer Information
Roberson High School FCCLA Chili Cook Off
Thursday, September 18th, 2021
Room 2124 during ALL Lunches
Cost: $5.00
Roberson High School FCCLA members are competing for the
BEST CHILI at RHS! The winner of this Chili Cook Off will
represent Roberson High School at the Georgia National Fair’s
Chili Cook Off in October. Our winner will compete against
other FCCLA chapters from across the state for a chance to win
a cash prize!
For $5, you will be able to sample all the chilis and vote for you
favorite. After you vote, you will get a baked potato topped with
your favorite chili and your choice of delicious toppings!
The money that we raise will help us get to the 2022 National
Leadership Conference in sunny San Diego, California!
We hope you can attend our Chili Cook Off
on Thursday, September 18th, 2021!Georgia FCCLA Fall Leadership Rally 2021
Chili Cook Off Rubric
Competitor Number: ______
Poor Average Excellent Score
0 3 4 6 7 10
Nail polish and jewelry during Clothes partially clean, hair loosely Jeans and white tee shirt or
production. Shoes dirty or use of trimmed or exposed, facial hair not FCCLA tee shirt. Clothes should be
Safety, Sanitation, Management & Professionalism
Clothing flip flops. Clothing dirty or neatly trimmed. Incorrect dress clean and well tucked in. Apron,
and appearance unacceptable. code. gloves, protective head gear (hat,
hairnet, etc.) Appropriate shoes for
use around the cooking
environment
0 3 4 6 7 10
Disregard of safety issues creating Shows some safety concerns Work area clear of potential
unsafe situation. Dangerous use of during preparation. Knowledge of hazards. Knives properly
Safety knives or other sharp equipment. safety issues demonstrated, with sharpened and movement around
room for some improvement. work area respectful to safety
codes.
0 3 4 6 7 10
Unsanitary situation creates unsafe Shows knowledge and concern of Showing excellent food sanitation
production and potential product sanitation issues during and food safety knowledge and
Sanitation time temperature abuse or cross production, application with understanding of
contamination or improper use of But could improve in some areas. cross-contamination and handling
gloves or hand washing technique Possible cross contamination or of raw proteins.
improper hand washing technique
0 3 4 6 7 10
Food Handling & Food items/ingredients not Some food items/ingredients not All food items/ingredients
Preparation Temp. held/handled to maintain proper held/handled to maintain proper held/handled to maintain proper
temperature temperature danger zone temperatures
0 3 4 6 7 10
Selection and usage of Selection and use of equipment Appropriate use of all equipment
Equipment & Tools tools/equipment lacks occasionally lacked appropriate and tools, appropriate to food
understanding use for techniques required products
0 3 4 6 7 10
Workspace & Time
Mismanages time, has a cluttered Somewhat uses time wisely, Uses time wisely, workspace is
Management workspace workspace is somewhat effective effectively set
0 3 4 6 7 10
Final Clean-up Little to no clean-up of the station Mediocre clean-up of workspace No evidence of the competition at
the workspace – thorough clean-up
0 3 4 6 7 10
Presentation lacked color, texture, Presentation is acceptable but Fresh, bright & colorful, easy to
balance, and composition. lacks slight professional qualities eat, temperature hot, hot serving
Presentation &
and presentation techniques, such bowl, stylistic garnish but practical.
Appearance as sauce too thin or runny or color Uniform sizes of vegetables and
dull meat making appealing
appearance.
Food Presentation
0 3 4 6 7 10
Poor use of ingredients and Adequate overall use of ingredients Recipe ingredients complement
Recipe & Ingredient technique of following recipes. for balanced chili with ingredient each other in color, flavor, and
Compatibility Ingredients do not hold and compatibility okay but not texture. Ingredients are balanced
complement each other with one outstanding in size and amounts appropriate to
excessively dominant. style of Chili. No excessive amount
of spice heat.
0 3 4 6 7 10
Taste does not correspond to Adequate, but not outstanding The specified major ingredients
recipe and flavors of finished taste. Seasoning could be refined carry the dominant flavors. The
Flavor, Taste, product. Poor texture. Flavor weak slightly and may be slightly components fit together. The
Texture & Doneness without body or presence. Meat unbalanced. Texture might be temperature is correct. The
still chewy or undercooked undercooked or over cooked. textures reflect the cooking
Flavor may be lacking slightly or technique. The sauce is the correct
too powerful with one ingredient. flavor for the meat and is the
correct consistency. The flavor is
pleasing to taste and full bodied.
Score
Point Deduction for not following guidelines
Use of pre-cut, pre-made or pre-mixed items (2points)
Total Score (out of 45 points)CLASSROOM RESOURCE: Peanut Recipe Lesson Plan
Standard HUM-FS-3.2: Define sensory evaluation, identify the qualities that make-up the sensory
characteristics of food, and explain how taste, aroma, and the mouth feel sensations
combined to give food their flavor.
HUM-FS-3.3: Explain what sensory evaluation panels do and conduct a sensory panel using
appropriate controls and quantify and analyze the data.
Set Induction Youtube Video: Snickers Peanut Butter Squared Commercial
Questions to ask the class
What is a Sensory Panel?
What was your favorite food or candy as a child?
Did you ever dream about growing up and being the official taste tester of that food?
Guided Instruction
Sensory Evaluation PowerPoint and Student Notes
The teacher will do over the presentation/lecture for the Sensory Evaluation Unit while the
students will be following along with their Fill-In-The-Blank Notes.
Independent Work Sensory Evaluation of Peanut Products:
Have students individually taste test the following items:
• Creamy Peanut Butter
• Crunchy Peanut Butter
• Dry Roasted Peanuts with No Salt
• Dry Roasted Peanuts with Salt
• Honey Roasted Peanuts
While they are taste testing, have the students fill out the Sensory Evaluation Form.
Discussion As a class, discuss the findings of their taste test research.
Questions to ask the class at the end of sharing their answers:
• What characteristic(s) remained the same throughout all of the different products?
• What characteristic(s) changed between most of the products?
• What was your least favorite product and why?
Team Work Give students to prompt, “You have been tasked by the Institute of Food Technology to
create an afternoon snack for children 6-10 years old that is full of protein by using peanuts.
In pairs, develop a recipe, sales pitch, and sensory evaluation chart for their future sensory
evaluation panels.”
(Obviously, you can change this to whatever age group you want)
Allow students to work in pairs to brainstorm, develop, and refine their presentation, which
will include the afternoon snack recipe, their short sales pitch of their product, and sensory
evaluation sheets.
Evaluation Student led presentations to the class. Allow students to bring in their newly developed
peanut afternoon snack for students to taste test for extra credit.CLASSROOM RESOURCE: Sensory Evaluation Form
Use the following table to evaluate peanut products.
For each box, write at least three descriptive words or phrases for the following categories
- Appearance / Color
- Flavor / Taste
- Smell / Odor
- Texture
Deductions will be taken for words like “Nasty”, “Gross”, “Okay”, “IDK”, etc.
If you need help with adjectives that describe these categories, check out this link: https://bit.ly/sensorywords21 or use your
Sensory Evaluation PowerPoint Student Notes.
We will share our findings after everyone has evaluated their foods.
Appearance/ Overall Likeability
Flavor/Taste Smell/Odor Texture
Color (Scale 1-5, 5=Best)
Creamy Peanut
Butter
Crunchy Peanut
Butter
Dry Roasted
Peanuts with No
Salt
Dry Roasted
Peanuts with Salt
Honey Roasted
PeanutsGeorgia FCCLA Fall Leadership Rally 2021
Peanut Recipe Contest Rubric
School: _______________________________________________________ Competitor Number: ______
Criteria Poor Average Excellent Score
Sanitation 0 3 4 6 7 10
Presented product without Somewhat acceptable Excellent sanitary presentation
using proper sanitation sanitation presentation – product is covered and at
techniques proper temperature
Presentation & 0 3 4 6 7 10
Appearance Appearance lacked color, Appearance is acceptable but Appearance is appealing,
texture, balance, and lacks qualities and presentation appearance uses high quality
composition. techniques presentation techniques.
Recipe & Ingredient 0 3 4 6 7 10
Compatibility Poor use of ingredients and Adequate overall use of Recipe ingredients
technique of following recipes. ingredients for balance and complement each other in
Ingredients do not hold and compatibility okay but not color, flavor, and texture. Are
complement each other with outstanding the ingredients balanced in size
one excessively dominant. and amounts appropriate
Flavor, Taste, 0 3 4 6 7 10
Texture & Taste does not correspond to Adequate, but not outstanding The item carries dominant
recipe and flavors of finished taste. Recipe could be refined peanut flavors. The
Doneness product. Poor texture. Flavor slightly and may be slightly components fit together. The
weak without body or unbalanced. Texture might be texture and flavor is pleasing to
presence. undercooked or over cooked. taste.
Flavor may be lacking slightly
or too powerful with one
ingredient
Originality 0 3 4 6 7 10
Recipe lacks originality Originality is acceptable. Highly original.
Score
Point Deduction: Submitted item other than the requested recipe type (Subtract 2 points)
Point Deduction: Submitted less or more than the required amount of written recipes (3 is required) (Subtract 2 points)
Point Deduction: Submitted less than 3 servings (Subtract 2 points)
Point Deduction: Submitted on a plate larger than 6” in diameter (Subtract 2 points)
TOTAL DEDUCTIONS
Total Score (Out of 50 points)Name _______________________ Date _____________
CLASSROOM PROJECT: FCCLA…Make it Count Video
Can you help? Brainstorm your ideas and then write your speech. PRACTICE,
PRACTICE, PRACTICE!!! Maintain good eye contact with the camera and make
sure you have great facial expressions. Then, once you feel that you have
perfected your speech, record your 2.5-3 minutes speech using your
smartphone, tablet, or Chromebook/laptop.
Send it to my email at ______________________________ by ________________,
so that I can send it to Ms. Caitlin in a timely manner.Georgia FCCLA Fall Leadership Rally 2021
Themed Speech Rubric
School: _______________________________________________________ Booth Number: ______
Criteria Poor Average Excellent Score
0-5 6-10 11-15
No attention getting strategy Use of relevant attention Effective use of attention
was evident. No clear or getting strategy but did not getting strategy to capture
relevant connection to topic seem to adequately capture the listeners’ attention and to
Content:
and/or speech purpose audience’s attention and/or introduce the topic. Attention
Attention Getter lead to desired outcome. getter is relevant and
meaningful and seemed to gain
the desired response from the
audience.
0-5 6-10 11-15
Content:
Theme not used Theme said, but it was not Use of theme evident in all
Use of Theme effectively used. parts of the speech
0-5 6-10 11-15
Provides irrelevant or no Provides some support for Depth of content reflects
Content: support. Explanations of main points, but needs to knowledge and understanding
Subject Knowledge concepts are inaccurate or elaborate further with of the topic. Main points have
incomplete. Listeners gain little explanations, examples, support that is relevant and
knowledge from speech. descriptions, etc. sufficient.
0-3 4-7 8-10
Organization:
No topic or purpose is stated. Attempts to state the topic or The topic and purpose are
Introduction purpose clearly stated.
0-3 4-7 8-10
Organization: The speaker is unorganized. The speaker uses a clear The speaker presents a clear
The explanation is organizational pattern. The and logical organizational
Pattern & underdeveloped, unclear and explanations are pattern. The explanations are
Explanation uninteresting. underdeveloped, unclear, or clear, interesting, well
uninteresting. developed, and balanced.
Organization: 0-3 4-7 8-10
The speech ends abruptly or The close of the speech is A clear final appeal/ending. It
Conclusion incompletely. signaled. is relevant to the attention
getter that was used.
0-3 4-7 8-10
Monotone or inappropriate Limited variation of vocal Natural variation of vocal
variation of vocal characteristics – pitch, volume characteristics – pitch, volume
Delivery characteristics. Excessive and tone seem inconsistent. and tone which heighten
Voice & Fluency fluency errors interfered with Few noticeable errors in interest. Appropriate
message comprehension. pronunciation and articulation. pronunciation and articulation.
Excessive us of vocalized Minimal use of vocalized fillers. Lack of noticeable vocalized
fillers. fillers.
0-3 4-7 8-10
Read speech from notecard. Maintains eye contact with Maintains consistent eye
Has no eye contact with the some of the audience most of contact with the entire
Delivery audience. Posture or the time or occasionally looks audience. Does not use
Body Language & movement interferes or at audience. Uses notecard notecard. Stands straight and
Eye Contact distracts from the presentation occasionally. Uses purposeful still or uses purposeful
or Uses no purposeful movements but shifts or leans movements that enhance the
movements and leans of shifts without distractions. speech.
weight.
0-2 3-4 5
Delivery
Non-professional appearance, Lacking either professional Speaker is professionally
Professional Dress attire and/or grooming. dress or well-groomed dressed and well-groomed.
Score
Total Score (out of 100 points)Georgia Organics State Event Competition Guidelines
Description:
In honor of October Farm to School Month, Georgia Organics, and Georgia FCCLA
invite your chapter to participate in a state-wide effort to get kids across Georgia eating,
growing and participating in a okra-themed activities.
Guidelines:
1. All Georgia affiliated FCCLA chapters are eligible to participate.
2. The possibilities are endless with project ideas: Taste testing, puppet shows,
recipe development, school gardens and creative garnishes are just a few.
3. Sign-up at the Georgia Organics website to participate and receive access to the Livin’ La
Vida Okra electronic resources via e-mail.
• Georgia Organics Farm to School Month FAQs
• Georgia Organics Livin’ La Vida Okra Farm to School Month Sign Up
• Georgia Organics Livin’ La Vida Okra Resources (Password Protected)
4. Plan your school’s activities by using the electronic resources.
5. Implement the activity. Don’t forget to post project pictures to social media using
#livinlavidaokra
6. Submit your competition entry to Georgia FCCLA by October 1st.
• Competition Entry Form
7. Participate in Georgia Organics follow-up survey sent in November.
8. The winning projects will be announced during the Georgia FCCLA Fall Leadership
Rally General Session.
• First place will receive a $150 prize,
• Second place a $75 prize and
• Third place a $50 prize.
9. All entries will be judged by Georgia Organics.Georgia Organics Farm to School Month Livin’ La Vida Okra - Social Media Graphics
RESOURCE: Culinary Competition Reminders
• No restriction on food ingredients
• No pre-prepared foods are allowed, except for canned items
• No pre-prepared sauce mixes or pre-mixed powders are allowed
• Potentially hazardous food must be kept chilled.
• No alcohol can be used in the preparation of dishes.
• No electrical power available for blenders.
• All ingredients must be clearly labeled.
• All measuring must be done on-site.
RESOURCE: Culinary Competition Packing List
□ Chef Attire
o Chef Jacket
o Apron
o Head covering
o Pants/long skirt
o Closed toe, non-skid shoes appropriate for kitchen
□ Carrot (For Knife Skills)
□ Onion (For Knife Skills)
□ Tomato (For Knife Skills)
□ Short Speed Rack (optional)
□ 2 identical plates for plating
□ 3 copies of the recipe in sheet protectors
□ 1-2 butane gas burners & fuel
□ Ice for chicken and other temperature sensitive items
□ Cooler(s)
□ All ingredients for 2 identical plated meals (1 starch & 1 vegetable)
□ All cookware needed for competition
□ All cutlery and cutting boards needed for competition
□ All hand tools and kitchen supplies needed for competitionGeorgia FCCLA Fall Leadership Rally 2021
Culinary Competition Rubric
Poor Average Excellent Score
0 1 2 3 4 5
Nail polish and jewelry during Jacket not pressed, hair loosely Complete Professional
Clothing production. No chef hat/hair trimmed or exposed, facial hair uniform, pressed white chef
Safety, Sanitation, & Professionalism
and appearance net. Shoes dirty open toe, not neatly trimmed. Incorrect jacket, pants, closed toe, non-
closed toe shoe. dress code slip shoes. Hat or hair covered.
0 1 2 3 4 5
Disregard of safety creating unsafe Shows some safety concerns Work area clear of potential
situation, dangerous use of knives during preparation. Knowledge of hazards. Knives properly
Safety
or other sharp equipment safety issues demonstrated, with sharpened and movement around
room for some improvement work area respectful to safety
codes
0 1 2 3 4 5
Unsanitary situation creates unsafe Shows knowledge and concern of Shows excellent food sanitation
production and potential product sanitation issues during and food safety knowledge and
Sanitation time temperature abuse or cross production, application.
contamination or improper use of But could improve in some areas.
gloves or hand washing technique Possible cross contamination or
improper hand washing technique
0 1 2 3 4 5
Selection and usage of Selection and use of equipment Appropriate use of all equipment
Equipment & Tools tools/equipment lacks occasionally lacked appropriate and tools.
understanding of recipe and skills use for techniques required.
required
0 3 4 6 7 10
Final Clean-up Little to no clean-up of the station Mediocre clean-up of workspace No evidence of the competition at
the workspace – thorough clean-up
Presentation & 0 3 4 6 7 10
Appearance Presentation lacked color, texture, Presentation is acceptable but Fresh, bright & colorful, easy to
balance and composition. lacks slight professional qualities eat, temperature hot, stylistic
and presentation techniques, such garnish but practical. Uniform sizes
as sauce too thin or runny or color of vegetables and meat making
dull appealing appearance. Food is
presented with style and creativity.
Recipe & Ingredient 0 3 4 6 7 10
Food Presentation
Compatibility Poor use of ingredients and Adequate overall use of ingredients Recipe ingredients complement
technique of following recipes. for balanced recipe with ingredient each other in color, flavor, and
Ingredients do not hold and compatibility okay but not texture. Are the ingredients
complement each other with one outstanding balanced in size and appropriate
excessively dominant. amounts? No excessive amount of
spice heat.
Flavor, Taste, 0 3 4 6 7 10
Texture & Doneness Taste does not correspond to Adequate, but not outstanding Specified major ingredients carry
recipe and flavors of finished taste. Seasoning could be refined the dominant flavors. The
product. Poor texture. Flavor weak slightly and may be slightly components fit together.
without body or presence. Meat unbalanced. Texture might be Temperatures are correct.
undercooked undercooked or over cooked. Textures reflect the cooking
Flavor may be lacking slightly or technique. The flavor is pleasing to
too powerful with one ingredient taste and full bodied.
Creative Use of 0 1 2 3 4 5
Chicken and Lacked originality in use of Demonstrated adequate use of Demonstrated creative and
Practicality chicken. creativity. practical use of chicken
Score
Total Score (out of 75 points)Georgia FCCLA Fall Leadership Rally 2021
Knife Skills Rubric
Criteria Poor Average Excellent Score
1 3 5
Disregard of safety issues Shows some safety concerns Work area clear of potential
creating unsafe situation. during preparation. hazards. Knives properly
Safety
Dangerous use of knives or Knowledge of safety issues sharpened and movement
other sharp equipment, demonstrated, with room for around work area respectful to
some improvement safety codes
1 3 5
Unsanitary situation creates Shows knowledge and Shows excellent sanitation of
unsafe production and concern of sanitation issues the work area. Damp towel or
potential product time during production, non-slip mat was used under
Sanitation
temperature abuse or cross But could improve in some cutting board. The correct
contamination or improper areas. cutting board was used for the
use of gloves or hand washing specific task.
technique
1 3 5
Selection and usage of Selection and use of Appropriate use of all
Equipment and tools tools/equipment lacks equipment occasionally lacked equipment and tools,
understanding of knife skills appropriate use for techniques appropriate to food products.
required.
1 3 5
Disregarded time Mediocre time management Demonstrated excellent ‘mise
Mise en place and
management of competition en place’ and time
Organization
and subsequent knife cuts management; knife cuts were
were late presented within 30 minutes
0 1 2 3 4 5
. .
Presentation & Appearance
2 oz Julienne of carrot
2 oz onion dice
1 whole tomato concasse
1 oz brunoise carrot
Total Score (out of 40 points)
Knife Skills Culinary Competition Score Total Score (Out of 105)You can also read
