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North Carolina 4-H Presentation Guidelines: Poultry Production and / or Preparation

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  • To develop leadership abilities, build character, and assume citizenship responsibilities.
  • To acquire scientific knowledge of poultry science, poultry industries, poultry production, and/or poultry food products.
  • Develop creative skills in the demonstration or preparation of poultry food products, poultry science, and poultry production.


Individuals or teams may compete. Each county may enter up to two participants in each age division.

  • 8-10 – 4-H’er must be 8 years old before January 1 of the current year and not have reached their eleventh birthday before January 1 of the current year.
  • 11-13 – 4-H’er must be eleven years old before January 1 of the current year and not have reached their thirteenth birthday before January 1 of the current year.
  • 14-18 – 4-H’er must be fourteen years of age before January 1 of the current year and not reached their nineteenth birthday before January 1 of the current year. Eligibility: Individuals or teams may compete.


  • The demonstration must be no more than 12 minutes in length.
  • Each participant must present either a demonstration or preparation relating to poultry science, poultry production, poultry industries, or poultry food products.
  • The use of live animals is not allowed.
  • If the contestant prepares a dish, a recipe must be provided to each judge.
  • The preparation of an egg dish and chicken and turkey BBQ is not allowed. These have their own demonstration events.

The score sheet is the standard 4-H Presentation score sheet.

Rules/Regulations: See NC 4-H Presentation Regulations.


Each participant must furnish all his/her own supplies and equipment.

Suggestions/Helpful Hints:

  • Demonstration about the 4-H Embryology Project.
  • Demonstration about a back yard or commercial flock of poultry.
  • Demonstration about 4-H poultry judging, ie. The criterion for the grading of processed carcasses or eggs.
  • Demonstration about the composting of poultry litter and mortality.
  • Demonstration about food safety in preparing poultry products.
  • Contestants may prepare a dish, except chicken or turkey BBQ and egg cookery products related to poultry food products. Examples include stir-fried chicken, turkey, quail, ostrich, or emu dishes, or these products in tacos, kabobs, salads, or other creatively prepared dishes.


Page Last Updated: 3 years ago
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