2015 Youth Fair Rules & Guidelines

Georgetown Community Center

445 E. Morrow Street

Georgetown, TX 78626

(512) 943-3300

For questions regarding WCYF, please contact Chelsea Stevens at or

512-943-3300

Youth Fair Entries

1. ENTRY PROCEDURE & DEADLINE: All entries must be submitted on or before December 19, 2014through your 4-H Club Manager, Agricultural Science Teacher or FCCLA Teacher, to the Williamson County Youth Fair, 3151 S.E. Inner Loop, STE A, Georgetown, TX 78626.Late entries will be accepted for an additional fee through January 5,2015.

2. ALL PROJECTS MUST BE HANDMADE BY EXHIBITOR UNDER ADULT SUPERVISION. Finished projects may not be store bought but may be made from kits.

3. AGE GROUPS: Exhibitors will be divided into Four (4) divisions determined by age.

  • Clover Kids – Age 5-7
  • Juniors – Age 8-10
  • Intermediates – Age 11-13
  • Seniors – Age 14-18

4. ENTRY FEES:

  • ALL DIVISIONS: $5.00/Entry
  • GROUP ENTRY: $10.00/Entry
  • LATE ENTRY: $10.00/Entry
  1. NO REFUNDS OF ENTRY FEES WILL BE MADE FOR ANY REASON
  1. NUMBER OF ENTRIES: Each exhibitor will be permitted to enter NO MORE than one entry per class.

Schedule of Events

December 19, 2015

Deadline for Entries & Recipes due to the County Extension Office

January 5, 2015

Deadline for Late Entries to the County Extension Office

January 12, 2015

3:00pm-7:30pm: Project Check-in

January 13, 2015

9:00am:Judging Begins

4:00pm: Hall & Country Store Open-Check-out for items not for sale starts at this time

6:00pm-6:30pm: Awards program & Raffle Drawing

6:30pm-8:00pm: Country Store Opens for purchasing items-All other items are to be checked-out at this time

Youth Fair General Rules

  1. Exhibit areas will be closed during judging. Judges decisions are final.
  1. PROJECT QUALIFICATIONS: Projects that have been released back to the exhibitor from a Williamson County Youth Show cannot be re-entered in a Williamson County Youth Show in following years. The exhibit MUST be made within the calendar year. (From Youth Fair to Youth Fair)
  1. GROUP PROJECTS: Group projects are permitted in some divisions to allow two or more youth to work together on one project. Group project exhibitor guidelines:
  • Group projects will be entered and judged in the age group based on the age of the oldest member in the group. (See Youth Fair Entry Rules for age divisions)
  • An Exhibitor may participate in ONLY ONE group project
  • Complete descriptions must be given for each entry. All group members and their parent or guardian must sign the entry form. One (1) exhibitor may enter the group project, but must list all individuals in the group on the entry form.
  • All proceeds from group projects will be made payable to the sponsoring group as indicated on the entry form.
  • Group projects are limited to the following classes: Farm Shop, Textiles Sewn Non Clothing, Textiles Sewn Non Clothing – Quilts,& Woodworking
  1. CLASSIFICATIONS: Questions arising in classifications of entries will be resolved by the Youth Fair General Superintendent. Entries must be appropriate for the division/class entered and must meet all special rules pertaining to the division /class or it will be disqualified. At the Youth Fair General Superintendent’s discretion, WCYF reserves the right to combine and/or divide any class for more competitive judging. The Youth Fair Superintendent may move any entry to another division/class in order to group similar items for judging. Age groups will not be combined for judging purposes. Decision of Youth Fair Superintendent is final.
  1. SAFETY: All projects shall meet safety standards and electrical codes. Failure to comply shall result in disqualification of the project.
  1. NO LIVE ANIMALS
  1. COUNTRY STORE: Interested exhibitors are offered an opportunity to sell non –auction selling entries through the WCYF Country Store.
  • All baked goods divisions will be sold in Country Store at a set price. Other division entries will have the opportunity to set the price of their item.
  • Best In Show For Divisions: Pies, Cakes, Cookies, Candy, Decorated Baked Goods, Breads, Photography, Textiles, Creative Crafts and Horticulture will be eligible for the auction; therefore no premium will be paid for Best In Show. Division Best in Show will not be sold in the Country Store.
  • All money received for a project in the Country Store goes directly to the exhibitor; WCYF retains no portion of these funds.
  • A Country Store Superintendent is responsible for posting the price of each division.
  • Items may be purchased by the public through the Country Store. Any project not claimed by January 13, 2015 will become property of WCYF, NO EXCEPTIONS.
  1. RELEASE OF EXHIBITS: BAKED GOODS become property of WCYF and will not be released, with exception of Best in Show. All other projects MUST be picked up on January 13, 2015. Any projects NOT picked up during the designated release time will become the property of WCYF, unless prior arrangements have been made. A Club Manager or School Advisor can pick up entries for members/students.
  1. RIBBONS: Ribbons will be placed on the projects upon completion of judging. All ribbons not picked up during the designated release time will be turned over to Club Managers or School Advisors, unless prior arrangements have been made. The WCYF or the Extension Office will not be responsible for ribbons once the Managers and Advisors have possession of the awards.
  1. AWARDS: Rosettes will be awarded to entries provided they are Grand or Reserve Grand quality. Projects receiving Grand or Reserve Grand AND that are marked for sale will be eligible forthe Best in Show. Best in Show will receive a banner for their project.
  1. DISPLAY EQUIPMENT: No accessories or display equipment may be added to the project. For example: If the project is a candle holder, do not add candles. If it is a project that is to be hung from the ceiling/porch, no display equipment may be brought to enhance the project.
  1. The following will be the options for showing and selling of the projects.(does not apply to Food Preservation):
  1. Project is for sale at country store or at auction if receiving Best in Show. Minimum acceptable price: $______
  2. Projects may ONLY be sold at auction if it takes Best in Show, otherwise not for sale
  3. Project not for sale (not eligible for Best in Show)

*All food is for sale and does not have this option; with the exception of Food Preservation

*Minimum bid for items going to live auction will be set by WCYF

CLOVER KIDS YOUTH FAIR CLASSES

  • Cupcakes and Muffins
  • Drop Cookies
  • Plaster Craft/Paper Mache
  • Paintings (Finger Painting, Tempera, etc.)
  • Drawings (Crayons, Pencils, Markers, etc.)
  • Decorated T-Shirts
  • Toys/Structures (Lego’s, Tinker Toys, Lincoln Logs, etc.)

BAKED GOODS GENERAL RULES

  1. THE FOLLOWING DIVISIONS: CAKES, BREADS, PIES, COOKIES, DECORATED BAKED GOODS & CANDY must be on one of the following Acceptable Containers:
  • Large White Paper plate inside a gallon sized zip-lock bag
  • 8 or 9 inch disposable aluminum pie plate
  • 5x9 Aluminum bread/loaf pan
  • 9x13 Aluminum Pan with Plastic Lid or Saran Wrap
  • White Corrugated Cardboard Cake Boards
  • NOembellished containers or wrappers will be accepted

*For transportation purposes – you can use a bakery box or cardboard box of any kind*

*PLEASE CONTACT THE EXTENSION OFFICE WITH ANY QUESTIONS*

  1. Baked items that show obvious signs of spoilage before judging will be disqualified by the judge. It is the judge’s decision whether to taste an entry or not.
  2. Recipe Submissions: Recipe(s) must be hand delivered to the Extension office or electronically submitted to Chelsea Stevens at , by December 19, 2014, 11:59 p.m. Submissions must include exhibitor’s name, phone number and email address in order to receive information on disqualification of recipe. Recipes will then be reviewed by the Recipe Review Committee. If recipe is disqualified, exhibitor will have 5 business days to resubmit a recipe for approval. Recipe may only be re-submitted once, if disqualified. All recipes MUST be preapproved in order to show in the 2015 Williamson County Youth Fair. In addition, a copy of the approved recipes must accompany the entry on check in day. * Recipe approval does not apply toFood Preservation.*
  3. Recipe must be on the WCYF Official Recipe Entry Form, located at the end of this packet or if you would like to type on the form, it can be found on the Youth Fair website.
  4. Preparation: All foods must be made from scratch. Cake mixes, ready-made prepared frosting, prepared pie crust, canned pie filling, and pudding mixes are NOT acceptable. No pre-made toppings, i.e. caramel ice cream topping. This rule excludes Decorated Baked Goods.
  5. NO ALCOHOL: This includes rum, brandy, wines, and liqueurs. Any violation of this rule will be disqualified.
  6. No uncooked raw milk (non-pasteurized, non-homogenized) is permitted in any recipe.
  7. WARNING!!! Due to danger of food poisoning, NO FOODS with cream cheese frosting or fillings (i.e. cakes OR cream pies OR cheese cakes OR fresh fruit OR flower garnishes OR cottage cheese) will be accepted for judging.

Cream cheese, sour cream or other perishable ingredients such as eggs which are blended together, and fully cooked with other ingredients, into the final product, are safe and acceptable.

  1. All baked goods that become eligible for the Auction must be prepared fresh for the Auction.
  2. Judges criteria will include, but may not be limited to the following:
  • Taste
  • Texture
  • Appearance
  • Quality
  1. BringTastingPieceSecurelyWrappedinClearPlasticWraponSmallDisposablePlatePriortoEntryCheck-In.ThisisNOTa requirementinthedecoratingcategories.
  2. TastingPieceHASTOBECutFromtheActualDisplayedEntry,ifnotExhibitwillbeDisqualified

CAKES GENERAL RULES

  1. Iced Cake is any cake with a frosting.
  2. Icing should be made from scratch and should be applied to all cakes in the Iced class. Egg white frosting is acceptable as long as the eggs have been pasteurized.
  3. Un-Iced Cake is any cake that does not contain frosting. This class may be entered either plain (without any frosting or icing), dusted with powder sugar or drizzled with a powder sugar glaze.

CAKE CLASSES

  • Iced
  • Un-Iced

BREADS GENERAL RULES

  1. Quick breads are made with NO Yeast. Quick Breads include a variety of baked products that are made with “quick-acting” leavening agents such as baking powder and baking soda instead of yeast.
  2. Nuts are acceptable in all quick bread classes.
  3. All yeast breads must be made by hand. Breads made in a bread machine will NOT be judged. No starters will be allowed for the Yeast Bread Classes.
  4. All Breads must be baked in a standard 5x9 Loaf Pan.

BREADS CLASSES

  • Yeast Bread
  • Quick Bread

PIES GENERAL RULES

  1. No individual pies or tarts will be accepted. The entry must be a standard 8 or 9 inch disposable pie pan that is placed inside a large clear gallon Ziploc bag, NO glass or metal pie plates are allowed as these are not disposable.
  2. Nut Pies must include at least a minimum of 1 cup of nuts in the recipe.

PIE CLASSES

  • Fruit Pie
  • Nut Pie
  • Other (i.e. meat pie)

COOKIES GENERAL RULES

  1. 6pieces per entry, all classes.
  2. Nuts are acceptable in all cookie classes.
  3. Graham cracker crumbs, cookie crumbs, cracker crumbs, cannot be used in any other class but bar cookie.
  4. No frosting on any cookie class.
  5. Rolled Cookies: dough is rolled out and cookies are cut out with a cookie cutter, no icing
  6. Drop Cookies: Dough dropped by spoonful’s onto a cookie sheet with no further shaping or mashing with a fork, fingers or any object. The final shape may be irregular.

COOKIE CLASSES

  • Bar Cookie/Brownie
  • Rolled Cookies
  • Drop Cookies

DECORATED BAKED GOODS GENERAL RULES

  1. Cupcakes/Cookies: 6 pieces per entry arranged on either white paper plate in a large clear Ziploc bag or in the 9x13 Aluminum pan with clear plastic lid or Saran wrap. Must be iced/frosted
  2. Cakes: Needs to be in a 9x 13 Aluminum pan with clear plastic lid or on the white corrugated cardboard cake board. Must be iced/frosted
  3. If you are using Saran Wrap when transporting entry, it must be removed before check-in

DECORATED BAKED GOODS CLASSES

  • Cakes
  • Cupcakes
  • Cookies

CANDY GENERAL RULES

  1. 12 pieces per entry, all classes.
  2. Candy products do not contain flour as an ingredient.
  3. Microwaves should not be the primary cooking source when making candy.
  4. ALERT: Dipped fresh fruit such as chocolate covered strawberries or dipped dried fruit or chocolate covered insects are not considered candy.

CANDY CLASSES

  • Fudge
  • Candy, Other Types

PRESERVED FOODS GENERAL RULES

  1. All canned foods must be processed in standard size mason jars (Mason, Ball or Kerr Jars) with unbroken seals (paraffin seals are not acceptable).
  2. All dried foods must be in moisture and vapor proof bags. Dried foods in Zip-Lock type bags, mason jars and Tupperware type containers WILL NOT BE ACCEPTED.
  3. Projects that show obvious signs of spoilage will be disqualified by the judge.
  4. A complete recipe must be attached to your project worksheet on an official WCYF recipe form found on the website.
  5. Project must be entered with NO EMBELLISHMENTS ON JARS OR BAGS.
  6. Jellies, Jams, Marmalades & Preserves ( ½ pint or 1 pint sizes sealed jar)
  7. Salsa (1/2 pint or 1 pint size sealed jar)
  8. Pickled Vegetables (1 pint or 1 quart size sealed jar)
  9. Dried Foods, including jerky – Each entry must have 3 pieces for judging
  10. Judges criteria will include, but may not be limited to, the following:
  • Texture
  • Color
  • Appearance
  • Quality
  • Technique

PRESERVED FOODS CLASSES

  • Jellies, Jams, Marmalades & Preserves
  • Salsa
  • Canned Fruit and Canned Vegetables
  • Pickled Vegetables
  • Dried Foods, including jerky

TEXTILE DIVISION GENERAL RULES

  1. All clothing must be on a hanger
  2. Items must be sewn by the exhibitor
  3. TEXTILE SEWN CLOTHING – SEPARATES - blouses, shirts, vests, shorts, pants, skirts, jackets or anything that would need another garment to make it a complete outfit.
  4. TEXTILE SEWN CLOTHING OUTFIT/DRESS - suit, dress, separates entered together as one item such as a coordinating skirt and blouse orpants and shirt
  5. TEXTILE SEWN CLOTHING SEMI FORMAL/FORMAL – Items to be worn at a formal event with fabric intended for the same like a prom dress or a pants suit with formal fabric
  6. TEXTILE SEWN CLOTHING SLEEPWEAR - Pj's are an easy sewing project that is great for the beginner seamstress.
  7. TEXTILE SEWN NON CLOTHING -Stuffed Animals / Stuffed Dolls, Holiday, Pillows, Etc.
  8. TEXTILE CRAFTS - Decorated Garments (sweatshirts, t-shirts, vests, etc.), Decorated Accessories (belts, scarves, button covers, etc.)
  9. NEEDLEWORK - Needlework / Embroidery (crewel, candle wicking, cross-stitch, needlepoint, etc.) Crochet / Knitting, Etc.
  10. Judges criteria will include, but may not be limited to the following:
  • Originality
  • Workmanship
  • Quality
  • Appearance
  • Complexity

TEXTILE CLASSES

  • Textiles Sewn Clothing – Separates
  • Textiles Sewn Clothing – Outfit/Dress
  • Textiles Sewn Clothing – Semi-Formal/Formal
  • Textiles Sewn Clothing – Sleepwear
  • Textiles Sewn Non Clothing
  • Textiles Sewn Non Clothing – Quilts
  • Textile Crafts
  • Needlework

ARTS DIVISION GENERAL RULES

  1. IMPORTANT!!! Exhibits that have the exhibitor’s name on the front of the artwork will not be accepted.
  2. Art will be judged on the following:
  3. Creativity- Judges will be looking for creative original artwork.
  4. Composition- Arrange the elements of the art attractively.
  5. Mastery of materials- Skillful use of your art materials and media
  6. Each entry must be properly identified. Each exhibitor must put a label on the BACK upper right hand corner of each entry.
  7. Judges prefer creative original artwork. Art work that is original will receive a higher placement. Entry must either be original or an original rendition of copy written work such as Disney, Precious Moments, Power Rangers, “famous” paintings, or advertising labels. Tracing is not acceptable. Source of idea must be appropriate for entry in the WCYF (for example-lack of clothing on a portrait would not be appropriate). Wet paint or sculpture will not be accepted.

5. Preparation for Display:

  • All drawings will be mounted attractively with foam board on the back. (foam board-lightweight, white backing material)
  • All drawings will also have a professional -looking matt board frame (lightweight, attractive cardboard frame) mounted on the front.
  • Paintings will be entered on an unframed canvas. (No matt board frame is allowed.)
  • Art does not exceed 22”x22”.
  • No glass frames or surfaces will be accepted for art classes.
  • Use traditional media as listed for each class.
  • Mixed Media – A technique involving the use of two or more artistic media that are combined into a single composition. Acceptable, chalk pastel oil pastels, collage, ink marker, crayon and paint.
  • Black and white drawings may use one of the following; charcoal, ink or pencil.

ART CLASSES:

  • Drawing Pastel
  • Drawing Tempera
  • Drawing Crayon
  • Drawing Black and White Charcoal
  • Drawing Black and White Ink
  • Drawing Black and White Pencil
  • Painting Watercolor, oil, acrylic
  • Mixed media (this can be a selection of any of the other media)
  • Sculpture

CREATIVE CRAFTS DIVISION GENERAL RULES