Purdue University-Agricultural Extension Service
4-H-27
May, 1951 (5C)
The 4-H Club Judging Activity In Local 4-H Clubs
Judging is a 4-H Club activity. It is an excellent method of teaching boys* and girls to improve the quality of their work when they set for themselves standards which they hope to reach. 4-H judging as an activity in the club helps to (1) establish such standards, (2) encourage the club members to make decisions quickly, (3) enables them to explain why they made these decisions, (4) aids them in forming good judgements, (5) causes them to be more observative, (6) encourages them to be more tolerant of other people’s opinions.
How to Conduct Judging at local Club Meetings
Step I
The first step in teaching 4-H club members how to judge is for the leader to show a finished product of excellent quality to her club members and to show and discuss with them some of the points which make this product excellent, It is commended that the leader select some article which is listed in the 4-H requirements of work and that she make her explanations before work en this requirement is started. This will enable her members to understand fohat is to be done and the results which they will hope to get when they work on this article.
Step II
The second step is for the leader to show a second article of the same kind, but cne not as good-as the first and to compare this product with the more satisfactory one. She should point cut and explain the differences in quality and encourage the club members to express their opinions on these points. This step may be taken at the same or at the next meeting aft^r the first step has been included in the program.
Step III
The third stop should be an explanation of the score card.
4-H project bulletins contain score cards to assist club members in scoring their work. In explaining the score card, the leader should show the meaning of the items used by evaluating the good and less good products which she has previously used. This should bring out the relative value of the different points, such as texture of a cake as compared to its shape. At the same time, the c3.ub member will learn the'words used in describing the product,(Texture, flavor, lightness, shape, etc.) This will make it easier for her to express herself more accurately when comparing products.