You’re the Chef - Fantastic Foods, Level 3  (FOOD3) (4HCCS)   

This intermediate project is aimed at youth in grades 7-9. In this level you will learn about healthy food selection by developing an exercise program, evaluating food fads, examining how eating and emotions are connected and making a low-fat dip. You will increase your food purchasing skills by cooking less tender cut of meat, comparing homemade casseroles with a box mix, making banana bread, and dividing family packs of ground meat. Under food safety and science you will demonstrate the action of preservatives, make a frozen emulsion, and examine the action of yeast. You will make a tea ring, oven-baked chicken dinner, bread sticks, and stir-fry. You will learn about canning salsa, making freezer jam, and pickle relish. You will examine food photography as a career, invent a snack, make Indian curry and Maori bread.

Foodworks  - Fantastic Foods, Level 4   (FOOD4) (4HCCS)   

This advanced project is aimed at youth in grades 10-12. Healthy food selection in this level includes conducting a food preparation activity for young children, identifying local programs that offer food or nutrition assistance, and make bean burritos. Your food purchasing skills will increase as you precycle for the environment, learn to divide recipes, plan menus for various budgets, and compare costs and calories of eating out. You will explore food safety by learning what to do when the freezer stops, cooking a turkey, and marinating meat. You will prepare a meat loaf, bake fish, make a double crusted pie and oven-roast a chicken. You will learn about food preservation by canning beans, making jelly, and making planovers. You will explore food careers by catering a party, working with the food exchange system. Foods around the world experiences include making Greek baklava and Mexican flan.

Fantastic Foods, Helper Guide  (EC200)  (4HCCS)   

 The guide includes background information on the six areas in each level and a scope and sequence of the series. Additional resources are also on the web site.

Baking

Baking 1 - Member Manual    (BAKE1)(EC111)   $2

Designed for beginning 4-H baking member wishing to develop skills necessary to produce a wide variety of basic baked products, including biscuits, muffins, pancakes and cookies.

Baking 2 - Member Manual    (BAKE2)(EC112)  $2

Designed for 4-H baking member who is continuing to develop skills in measuring, mixing, preparing and baking basic quick breads and cookies.  In this project, you will learn to make quick loaf breads, coffeecake, cornbread, and gingerbread and a variety of cookies.

Baking 3 - Member Manual    (BAKE3)(EC113)  $2

An interesting introduction to yeast breads.  It is very different from Unit 1 and 2, teaching different techniques.  You will learn the importance of bread in the diet, about ingredients and how they affect the finished project, and how to make white yeast bread with and without a bread machine.

Baking 4 - Member Manual    (BAKE4)(EC114)  $2

Designed for the advanced 4-H baking member.  You will learn how to make cakes from scratch, how to finish a cake, how to make sponge and butter cake and how altitude affects cakes.

Outdoor Eating - Member Manual  (FOOD8)   $2

This intermediate food project is aimed at youth grades 7-12 who have developed some food preparation skills. You will prepare foods for outdoor eating using safe food handling techniques.

Bag of Tricks, Level 1 - Project Activity Guide (MICR1) (4HCCS)

Youth engage in activities to understand how the microwave works,  learn to use the microwave safely and prepare foods such as scrambled eggs, apples, popcorn treats, fudge and desserts.

Micro Magicians, Level 2 - Project Activity Guide (MICR2) (4HCCS)

Youth participate in activities on understanding watts and prepare foods such as potatoes, vegetables, pudding bar cookies, beans, upside-down cake and brownies.

Amazing Rays, Level 3 - Project Activity Guide (MICR3) (4HCCS)

Through activities, youth practice more advanced microwaving techniques, such as shielding, defrosting and browning.

Presto Meals, Level 4 - Project Activity Guide (MICR4) (4HCCS)

Youth learn techniques such as adapting recipes for the microwave, blanching fruits and vegetables, and stacking whole meals.

Microwave Magic Helpers Guide (EDD221) (4HCCS)

FOOD PRESERVATION

Food Preservation (ECC115) (Web)  $1

This is a basic food preservation project for youth in grades 3-12. They will learn how to properly freeze or can foods for future use. They will also learn low to maintain the quality of the food during freezing or canning process.

HEALTH - Revised in 2006

    First Aid in Action:  (HEAL1) (4HCCS)

Youth practice first aid skills to treat cuts, scrapes, nosebleeds and bee stings.  They learn how to respond to someone who is choking or has broken a bone; assemble a first aid kit; and interview members of a medical profession. Grades 3 - 12.

 Staying Healthy  (HEAL2) (4HCCS)

Youth use a self-assessment tool to identify personal talent areas - "smarts," explore hygiene, nutrition and physical activities, and share what they discover with a new appreciation of personal interests and talents.

Keeping Fit  (HEAL3) (4HCCS)

Youth design their own physical fitness plan and track it using their own fitness file.  Through interviews and personal experiences, youth discover the benefits to being fit as they practice making decisions, managing themselves and speaking with others.

Health It's Your Choice Helper's Guide  (ED202) (4HCCS)

The helper guide supplements the one youth project activity guides.

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This guide is designed to assist individuals, families, clubs and groups in selecting and planning their 4-H projects. It provides most of the information necessary to make project choices. Check the actual project manual for suggested requirements.

Each project is listed with the following information: PROJECT NAME, PROJECT LEVEL, ENROLLMENT OR MATERIAL ORDER NUMBER. The project enrollment or material order number matches the names an codes on the member or leader enrollment form.

4HCCS, COST, or WEB indicates the cost of materials or where they can be located. See 4HCCS below for clarification.

SUGGESTED GRADE LEVEL indicates for whom the project was designed. Most projects are divided according to three levels: beginners, intermediate, and advanced, and were designed to be appropriate for youth in that grade level. Parents and volunteers need to help the member decide which level is appropriate for them.

The PROJECT DESCRIPTION provides a brief listing of some of the learning experiences and activities that are included in the project.

ADDITIONAL PUBLICATIONS includes other materials, such as Judging Guides or Records, that are available for that project.

Use member or or volunteer enrollment or re-enrollment forms to order literature and materials for 4-H projects from your county Extension Office.

4HCCS is the nationwide curriculum development system of the Cooperative Extension Service. Its mission is to provide quality experiential based curriculum products to 4-H and other non-formal youth development organizations. North Dakota is one of the states that helped to develop this system. Many materials in this guide are 4HCCS materials, and they are identified as (4HCCS).