Home Design & Restoration
Awards:
Kinship Pointe, Wayne - Champion Junior Home Design & Restoration
Wayne County 4-H Council – Reserve Champion Junior Home Design & Restoration
Wayne County 4-H Council - Champion Senior Home Design & Restoration
Wayne County 4-H Council – Reserve Champion Senior Home Design & Restoration
Premiums:
Purple $4.50, Blue $4.00, Red $3.50, White $3.00
Design My Place, Design Decisions, & Heirloom Treasurers
Click here for Visual Arts
General Information:
A. All Home Design & Restoration exhibits are evaluated by these criteria: 1.) Items must be items designed to be used for home decorating, home furnishing or home management (no clothing, purses, note cards, scrapbooks/photo albums, etc.). 2.) Accessories should be of high quality (as compared to quick simple crafts), suitable for use in the home several months throughout the year. Holiday specific items are discouraged. Exhibits made from kits are also discouraged as kits limit decision making in the design process. 3.) Items should show creativity and originality, along with the application of design elements and principles. 4-H members are required to include the design elements and principles they used, along with a simple explanation of how they designed their project with their exhibit. Information on the elements and principles of design may be found in the Design Decisions manual, as well as Portfolio Pathways and Sketchbook Crossroads. 4.) Entered in the correct class: What medium was changed or manipulated? What medium is the majority of your exhibit made from? 5.) Items should be ready for display in the home (pictures framed, wall hangings and pictures ready to hang, etc.). No single mat board or artist canvas panels allowed. Wrapped canvas (if staples not visible on edge) is accepted without framing. Make sure hangers are strong enough to support item. Command strips are not adequate hangers. Items not ready for display will be lowered one ribbon placing.
B. Number of Entries: One entry per 4-H member per class. Entering delicate, breakable, or valuable items is highly discouraged. Exhibits may be no taller than 7 feet and no wider than 6 feet. All exhibits must be able to be easily lifted by two 4-H Staff.
C. Scoresheets, forms, contest study materials, and additional resources can be found at https://go.unl.edu/ne4hhomedesignrestoration.
D. Entry Tags: An entry tag must be securely attached to each Home Design & Restoration exhibit. Use color, pattern, or picture description to aid identification. No straight pins.
E. Identification: In addition to the entry tag, a label with the 4-H member’s name and county should be attached to each separate piece of the exhibit.
F. Supporting Information: See each project for requirements.
G. Special Recognition at the State Fair: Special exhibits may be selected for the Design Gallery from this project area.
H. An explanation of projects and curriculum resources can be found at https://4h.unl.edu/resources/projects/.
Design My Place
Supporting Information Required: Attach supporting information to exhibit. Supporting information must include steps taken to complete project. For classes 4-8, determine entry by what the majority of the accessory is made from and what medium was manipulated. Classes are not State Fair eligible.
Classes:
C-251-901 Needlework item made with yarn or floss (SF200)
C-251-902 Simple fabric accessory (SF200) - like a pillow, laundry bag, pillowcase, table runner, etc.
C-251-903 Accessory made withoriginal batik or tie dye (SF200)
C-251-904 Simple accessory made with wood (SF200)
C-251-905 Simple accessory made using plastic (SF200)
C-251-906 Simple accessory made using glass (SF200)
C-251-907 Simple accessory made using clay (SF200)
C-251-908 Simple accessory made using paper (SF200)
C-251-909 Simple accessory made using metal tooling or metal punch (SF200)
C-251-910 Storage item made or recycled (SF200)
C-251-911 Bulletin or message board (SF200)
C-251-912 Problem solved (SF200) - Use a creative method to show you solved a problem (air quality, water, sound, temperature, lighting, fire escape plan, etc.
C-251-913 Video (SF200) - showing how to make a bed, organize a room, or the steps you used to make your simple accessory.
Design Decisions
Supporting Information Required: Attach supporting information to exhibit. Supporting information must include elements and principles of design used AND steps taken to complete project. (p. 9-12) Templates can be found on the 4-H State Fair website: https://go.unl.edu/ne4hhomedesignrestoration. Exhibits without supporting information will be lowered a ribbon placing.
Classes:
+C-257-001 Design Board for a Room (SF201) - Include: color scheme, wall treatment, floor treatment, etc. OR floor plan for a room. Posters, 22 x 28 inches, or multimedia presentation (on CD). Show what you learned with before and after pictures or diagrams, samples, story, cost comparisons, optional arrangements, etc.
+C-257-002 Problem Solved, Energy Savers OR Career Exploration (SF201) - Identify a problem (such as problem windows, storage needs, inconvenient room arrangement, cost comparison, energy conservation, waste management, etc.) OR explore a career related to home environment. (what would it be, what education is needed, what would you do, etc.) Using poster, notebook, multimedia presentation (on CD) or other method, describe the problem and how it was solved OR your career exploration. (p. 74-93)
+C-257-003 Solar, Wind, or Other Energy Alternatives for the Home (SF201) - Can be models, either an original creation or an adaptation of kit. If kit, label and explain what was learned and how the item could be used in or on exterior of home. (p. 74-93)
+C-257-004 Technology in Design (SF200) - Incorporate technology into a project related to home design or use technology to develop the design; for example, using conductive thread to create a circuit that enhances a wall hanging or create the design with a 3D printer.
+C-257-006 Window Covering (SF200) - May include curtains, draperies, shades, shutters, etc.
+C-257-007 Floor Covering (SF200) - May be woven, braided, painted floor cloth, etc. May be exhibited as a poster or multimedia presentation (on CD).
+C-257-008 Bedcover (SF200) - May include quilt, comforter, bedspread, dust ruffle, pillow sham, canopy, etc. For quilts, state who did the quilting. (Fleece tied exhibits are not eligible for the State Fair). (p. 50-53)
+C-257-009 Accessory-Original Needlework/Stitchery (SF200)
+C-257-010 Accessory-Textile 2D (SF200) - (tablecloth or runner, dresser scarf, wall hanging, etc.) (Tied fleece blankets and beginning 10-minute table runners are not eligible for state fair.)
+C-257-011 Accessory-Textile 3D (SF200) (pillows, fabric bowls, etc., fleece tied exhibits are not eligible for State Fair)
+C-257-012 Accessory-2D (SF200)
+C-257-013 Accessory-3D (SF200) - string art, wreaths, etc.
+C-257-014 Accessory-Original Floral Design (SF200)
For classes 15-18, determine entry by what medium was manipulated.
+C-257-015 Accessory-Original made from Wood (SF200) - burn, cut, shape, or otherwise manipulate.
+C-257-016 Accessory-Original made from Glass (SF200) - etch, mosaic, stain, molten or otherwise manipulate.
+C-257-017 Accessory-Original made from Metal (SF200) - cut, shape, punch, sculpt, reassemble, or otherwise manipulate.
+C-257-018 Accessory-Original made from Ceramic or Tile (SF200) -treatment to exhibit must go through process that permanently alters the medium. Painting alone is not sufficient.
+C-257-019 Accessory-Recycled/Upcycled Item for the Home (SF207) - reuse a common object or material in a creative way. Include a description of what was done to recycle or reuse the item in your attached information.
+C-257-020 Furniture-Recycled/Remade (SF207) - made or finished by using a common object or material in a creative way. Include a description of what was done to recycle or reuse the item in your attached information.
+C-257-021 Furniture-Wood Opaque finish such as Paint or Enamel (SF203)
+C-257-022 Furniture-Wood Clear finish showing Wood Grain (SF203)
+C-257-023 Furniture-Fabric Covered (SF200) - May include stool, chair seat, slipcovers, headboard, etc.
+C-257-024 Furniture-Outdoor Living (SF200) - Furniture made/refurbished suitable for outdoor use. (NOTE: May be displayed outside if taken to State Fair). Include a description of what was done to recycle or reuse the item in your attached information.
+C-257-025 Accessory-Outdoor Living (SF200) - Accessory made/refurbished by a 4-H member suitable for outdoor use. (NOTE: May be displayed outside if taken to State Fair). Include a description of what was done to recycle or reuse item in your attached information.
Heirloom Treasures/Family Keepsakes
This project area is for items with historic, sentimental, or antique value that are restored, repurposed, or refinished to keep their original look and value. If is not for “recycled” items. For example, a bench would be considered an heirloom if the original finish is restored, but if decorated by painting it would be considered recycled. Entering highly valuable items (especially small ones) is discouraged, as exhibits are not displayed in closed cases. NOTE: Resources to support this project area are available on the 4-H website.
Attach information including:
1. List of steps taken to complete your project. Before and after pictures are encouraged.
2. Keepsakes documentation: how you acquired the item, and the history of the item - may be written, pictures, audio or video tape of interview with family member, etc.
Classes:
+C-256-001 Trunks (SF206) - Including doll sized trunks or wardrobes.
+C-256-002 Article either a repurposed "treasure" (accessory) from an old item or an old "treasure" (accessory) refinished or renovated (SF205) - May include a display of a collection or collectibles, being careful not to destroy value of the collection.
+C-256-003 Furniture (SF205) - Either a repurposed "treasure" from an old item or an old "treasure" refinished or renovated. May include doll sized furniture.
+C-256-004 Cleaned and Restored Heirloom Accessory or Furniture (SF205) - A reconditioned and cleaned old piece of furniture or old accessory so that the item or furniture is functional for use or display. Item might be cleaned and waxed, and simple repairs made. Item would not be refinished or repainted but reconditioned to restore it to its original look or to prevent it from further damage as a valuable heirloom. Consult extension publication Care and Conservation of Heirloom Textiles, G1682 for information on textiles. This publication can be found in the Digital Commons at: https://go.unl.edu/gcnh (Refinished items go in classes 2-3). This class is for situations where it may be best to do very little to the item to maintain its antique value. Item or article should be of complexity suited to an advanced project.
Food Preservation
General Rules:
A. Processing Methods: Current USDA processing methods and altitude adjustments must be followed for all food preservation. Jam, preserves and marmalades, fruit, tomatoes and pickled products must be processed in a boiling water bath. Tomatoes may be processed in a pressure canner. All non-acid vegetables and meats must be processed in a pressure canner. Improperly canned or potentially hazardous food items will be disqualified. Spoiled or unsealed containers disqualifies entry.
B. Jars and lids do not need to be the same brand. Half pint jars may be used for jellies and preserves. The jars are not to be decorated by the exhibitor in any way. Canning jars must be used - others will be disqualified. No one-fourth pint jars allowed. Leave jar rings on for fair display, it helps protect the seal. Two-piece lids consisting of a flat metal disk and a ring should be used. No zinc lids or one-piece lids.
C. Current Project: Exhibits must have been preserved since the members previous years county fair, and not been exhibited at the previous State Fair.
D. Criteria for Judging: Exhibits will be judged according to score sheets available at your local Extension office or the State Fair Book at https://4hfairbook.unl.edu/fairbookview.php/rules. Incomplete exhibits will be lowered a ribbon class. Canned food items not processed according to altitude in the county will be lowered one class ribbon. Check with your local extension office or this site https://food.unl.edu/canning#elevation for your county's altitude and how that affects food processing times and pounds of pressure.
E. Labeling: Jars should be labeled with the name of the food item, name of the 4-H members, county, and date of processing on the bottom of each jar, print labels from https://go.unl.edu/canninglabel. Exhibits containing multiple jars such as a “3 jar exhibit” should be placed in a container to keep jars together. Each bag containing dried foods should also be labeled with the name of the food item, the name of the 4-H member, county, and drying date. Multiple dried food exhibits should be secured by a rubber band or “twisty” to keep exhibit containing the 3 self-sealing bags together.
F. Recipe/Supporting Information: Recipe must be included, it may be handwritten, photocopies or typed. Commercially prepared seasoning mixes are not allowed. Current USDA guidelines for food preservation methods MUST be followed. Suggested sources of recipes include:
1. 4-H Food Preservation Manuals (Freezing, Drying, Boiling Water Bath Canning, Pressure Canning)
2. USDA Guide to Home Canning https://nchfp.uga.edu/publications/publications_usda.html
3. Nebraska Extension’s Food Website https://food.unl.edu/food-preservation: or Extension publications from other states.
4. Ball Blue Book (published after 2009)
All exhibits must include the 4-H Food Preservation Card attached to the project as the required supporting information https://go.unl.edu/fillablepreservationcard or include following information with exhibit:
1. Name of product
2. Date preserved
3. Method of preservation (pressure canner, water bath canner or dried
4. Type of pack (raw pack or hot pack)
5. Altitude (and altitude adjustment if needed)
6. Processing time
7. Number of pounds of pressure (if pressure canner used)
8. Drying method and drying time (for dried food exhibits).
9. Recipe and source of recipe. (if a publication, include the name and date).
G. Exhibits must have been preserved since the members previous year’s County Fair and not been exhibited at the previous State Fair.
Unit 1: Freezing
Class:
+E-406-001 Baked Item Made with Frozen Produce (SF155) - Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate. May be baked in a disposable pan. Recipe MUST include a food item preserved by the freezing method done by the 4-H member. Ex. Peach pie, blueberry muffins, zucchini bread, etc. Supporting information must include both the recipe for the produce that was frozen as part of this project AND the baked food item.
Unit 2: Drying
Classes:
+E-407-001 Dried Fruits (SF154) - Exhibit three different examples of three different dried fruits. Place each dried fruit (6-10 pieces of fruit, minimum of 1/4 cup) in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
+E-407-002 Fruit Leather (SF154) - Exhibit three different examples of three different fruit leathers. Place a three-four-inch sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
+E-407-003 Vegetable Leather (SF154) - Exhibit three different examples of three different vegetable or vegetable/fruit leathers combo. Place a three-four-inch sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
+E-407-004 Dried Vegetables (SF149) - Exhibit three different examples of dried vegetables. Place each food (1/4 cup of each vegetable) in a separate self-sealing bag. Use a “twisty” to keep exhibit together.
+ E-407-005 Dried Herbs (SF149) - Exhibit three different samples of three different dried herbs. Place each food (1/4 cup of each herb) in a separate self-sealing bag. Use a “twisty” to keep exhibit together.
+E-407-006 Baked Item Made with Dried Produce/Herbs (SF156) -Any recipe, at least 3/4of baked product or 4 muffins or cookies on a paper plate or in a disposable pan. Recipe MUST include a dried produce/herb item made by the 4-H member. Ex. Granola bar made with dried fruits, dried cranberry cookies, Italian herb bread, lemon thyme cookies. Supporting information must include both the recipe for the dried produce/herb AND the baked food item.
Unit 3: Boiling Water Canning
Classes:
+E-408-001 1 Jar Fruit Exhibit (SF150) - Exhibit one jar of a canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations.
+E-408-002 3 Jar Exhibit (SF150) - Exhibit three jars of different canned fruits. May be three different techniques for same type of product, ex. Applesauce, canned apples, apple pie filling, etc. Entry must be processed in the boiling water bath according to current USDA recommendations.
+E-408-003 1 Jar Tomato Exhibit (SF150) - Exhibit one jar of a canned tomato product. Entry must be processed in a boiling water bath or pressure canner according to current USDA recommendations.
+E-408-004 3 Jar Tomato Exhibit (SF150) - Exhibit three jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.) Entry must be processed in a boiling water bath or pressure canner according to current USDA recommendations.
+E-408-005 1 Jar Pickled Exhibit (SF150) - Exhibit one jar of a pickled and/or fermented product. Entry must be processed in the boiling water bath according to current USDA recommendations.
+E-408-006 3 Jar Pickled Exhibit (SF150) - Exhibit three jars of different kinds of canned pickled and/or fermented products. Entry must be processed in the boiling water bath according to current USDA recommendations.
+E-408-007 1 Jar Jelled Exhibit (SF153) - Exhibit one jar of a jam, jelly, or marmalade. Entry must be processed in the boiling water bath according to current USDA recommendations.
+E-408-008 3 Jar Jelled Exhibit (SF153) - Exhibit three different kinds of jellied fruit products. Entry may be made up of either pints or half pints. Entry must be processed in a boiling water bath according to current USDA recommendations.
Unit 4: Pressure Canning
Classes:
+E-414-001 1 Jar Vegetable or Meat Exhibit (SF150) - Exhibit one jar of a canned vegetable or meat. Include only vegetables and meat canned in a pressure canner according to current USDA recommendations.
+E-414-002 3 Jar Vegetable Exhibit (SF150) - Exhibit three jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations.
+E-414-003 3 Jar Meat Exhibit (SF150) - Exhibit three jars of different kinds of canned meats. Include only meat canned in a pressure canner according to current USDA recommendations.
+E-414-004 Quick Dinner (SF151) - Exhibit a minimum of three jars to a maximum of 5 jars plus menu. The meal should include three canned foods that can be prepared within an hour. List the complete menu on three-inch x five-inch file card and attach to one of the jars. Entry must be processed according to current USDA recommendations.
+E-414-005 1 Jar Tomato Exhibit (SF150) - Exhibit one jar of a canned tomato product. Entry must be processed in a pressure canner according to current USDA recommendations.
+E-414-006 3 Jar Tomato Exhibit (SF150) - Exhibit three jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a pressure canner according to current USDA recommendations.
Index
- Animal Health Requirements
- 4-H/FFA Livestock Auction and Pool Money
- Herdsmanship
- Round Robin Showmanship
- Animal Classes