Search

Calling all 4-H Members and Cloverbuds

We’re thrilled to invite you to participate in our exciting parish-wide programs and events throughout the year! From hands-on activities to community celebrations, there’s something for everyone to enjoy. Be sure to mark your calendars and make plans to join us—you won’t want to miss out on the fun, learning, and friendships that come with being part of our vibrant 4-H community. We can’t wait to see you there and share these special experiences together!

Beauregard Parish Pet Show & Skill-A-Thon

September 27, 2025

Registration/Check-in at 10 A.M.

Location: Fair Grounds Pavilion

Participation is open to all youth, regardless of 4-H membership.

Pet Show! Registration: 10:00am – 10:30am

Registration Fee is $5 per animal being entered.

Types of pets that may be entered are: Dogs, Birds (No Chickens), Cats, Fish, Rabbits, Reptiles, Any Other (Ex. Hamsters, Guinea Pigs, and Gerbils). For the safety, all animals must be in a carrier or on a leash. Please do not bring dogs that may bit or any type of animal that may cause injury to a person. Bring only healthy animals that are up to date on vaccinations.

Divisions: Peewee (5 – 7 years old), Junior (8 – 10 years old), Intermediate (11 - 12 years old), and Senior (13 - 18 years old)

Veterinary Science Skill-A-Thon

The Skill-A-Thon is designed to place emphasis and recognition on the exhibitor’s knowledge and skills in 4-H and National FFA Organization projects.

What will be included for the Skill-A-Thon?

  • Participants will take a knowledge test tailored to their division level.
  • Topics covered include:
    • Pet care fundamentals
    • Basic veterinary science
    • A Pet ID section will be included in the assessment.
  • Depending on the grade division:
    • A word bank may be provided to support the test.
  • The specialized portion of the test will focus on one of the following:
    • Identifying main ingredients in dog food
    • Labeling tools and accessories used for pet care
    • Understanding the digestive system of a dog

If you are interested in participating in the Skill-A-Thon contact Beauregard Parish 4-H at (337)463-7006 for additional information and study materials.

4-H Sweet and Savory Cookery Contest

October 17, 2025

Registration/Check-in: 5:00 P.M. – 5:30 P.M.

Fair Grounds – Exhibit Hall

First things first, why do we have these cooking contests? Well, these contests are intended to help our 4-H members grow in their cooking experiences and skill level while enjoying quality time spent with their families who assist them in their cooking activities.

These contests are held at the parish level first. Still, if the 4-H member is the overall highest point-scoring member of the category they compete in, they will be invited to attend our Regional Culinary Arts contest in date and location TBA.

Divisions:

Clover Bud Junior Intermediate Senior

5 – 7 years old 8 – 10 years old11 – 12 years old13 – 18 years old

Categories:
  • Beef:
    • Any Beef Dish
  • Egg:
    • Dessert
    • Other
  • Pecan:
    • Dessert
    • Other
  • Rice:
    • Any Rice Dish
  • Sweet Potato:
    • Dessert
    • Other
  • Clover Bud Division (Ages 5–8 Clover Buds may compete in up to two divisions. Only offered at Parish Cookery.)
    • Sandwiches: Meat or Cheese
    • Cookies: Sugar or Chocolate Chip
    • Deviled Eggs: Submit 12 servings (6 whole eggs) on a dish. Any recipe may be used.
  • Beef Cookery Requirement
    • Dish must contain at least one (1) pound of beef meat.
  • Egg Cookery Requirement
    • The egg dish must utilize a minimum of four (4) eggs. This can be four (4) whites, four (4) yolks, or four (4) whole eggs.NO RAW EGGS WILL BE ALLOWED IN THE FINAL PRODUCT.
    • The recipe with 4 eggs must make only one standard size dish. For example, a recipe with 4 eggs that makes two pies of standard size will not qualify.
  • Pecan Cookery Requirement
    • Dish must contain at least one (1) cup of pecans.
  • Rice Cookery Requirement
    • Dish must contain at least one (1) cup of cooked rice.
    • Wild rice is not cultivated rice in Louisiana and does not meet the requirement of (1) cup of cooked rice.
    • Dishes containing rice products such as rice cereal, rice flour, etc. must also contain cooked rice.Example: Traditional rice Krispie treats do not meet the contest requirements.
  • Sweet Potato Cookery Requirement
    • Dish must contain at least one (1) cup of sweet potatoes.
  • Taste: 75 points
    • Flavor: 50 points
    • Texture: 15 points
    • Highlight Main Ingredient: 10 points
  • Appearance: 10 points (Does the food look appetizing?)
  • Originality: 5 points
  • Recipe: 10 points

Requirements:

Bonus Requirements:

We also added bonus features for the kids to earn extra points for submitting pictures and a summary of their cooking process and experience.

  • Instruction pictures (5 points) – at least 4 pictures must be submitted with the 4-H member completing the instructions given in the recipe. Examples: stirring the pot of cooking beef, chopping vegetables, mixing pie ingredients.
  • Finished Product pictures (5points) – at least 2 pictures must be submitted of the completed dish. One picture can be the finished product as a whole and one picture needs to be a plated portion. Example: picture of the whole casserole in the dish and one picture of the casserole served on the plate ready to eat.
  • Dish Summary (10 points) – A paragraph summarizing the 4-H member's experience must be submitted with recipes and pictures. Minimum of 5 sentences! Does not have to be typed, but the writing does need to be legible. Examples of things to include are challenges the 4-H member had while completing the dish, skills they have learned, and why they have chosen that specific recipe.

General Rule for Parish Competition:

  • 4-Her’s can only submit one dish per category.
  • The food should be exhibited in a disposable container, not to exceed 18” to allow adequate space for all entries. Food and containers will be discarded at the conclusion of the contest. Items not directly related to the dish such as placemats, flower arrangements, figurines, trays, and large soup tureens, etc. are not allowed.
  • After the dish has been checked-in and temperature checked, only the contestant will be allowed into the judging area before the contest. Contestants must be prepared to display their dish(es) on their own.
  • Non-edible items are not to be used as garnish. Only traditional garnishes i.e.…parsley, peppers, lemons, and tomatoes are allowed.
  • No raw eggs, seafood, or meat proteins allowed in any category.
  • FOOD SAFETY - After preparation, the dish must be chilled to refrigerator temperature, 40 DEGREES F or LOWER. Dishes must be transported on ice and in ice chest to the contest. DISHES NOT CHILLED AND TRANSPORTED IN THIS MANNER WILL BE DISQUALIFIED BY CONTEST OFFICIALS. Any insulated container not designed to transport food for human consumption will be disqualified. Insulated pharmaceutical and floral arrangement boxes, etc. are not considered acceptable for transportation of food.
  • Only half of the dish/quantity of the recipe will be exhibited. The contestant may keep the other half of the dish at home for his/her family to enjoy. This saves money and reinforces safe food practices to prevent food borne illness.
  • Each contestant needs to bring two (2) copies of their recipe(s) along with entry form(s). Recipes must be printed on 8 ½ x 11 sheets of paper. Please follow the rules below for the recipe to be submitted.

Recipe Evaluation:

The recipe should include the following parts:

  • Name of recipe given
  • Ingredients listed in order used
  • Include size and weight of cans, packages, etc. Example 10 ¾ ounce can of mushroom soup
  • No abbreviations…. tablespoon, teaspoon, cup, etc. must be used
  • No ingredients brands listed on recipe. Example: Campbell’s, Karo, Kraft, etc.
  • Clear instructions for combining ingredients given
  • Size of pan stated - Large isn’t enough, 3-quart saucepan is proper
  • Temperature and cooking time stated
  • Number of servings given
  • Dish meets contest and division requirement

Overall Dish Evaluation: 100 points (Sweet Potato, Beef, Seafood)

Scoring Criteria

Points

Points Given

Judges’ Comments

Name of Recipe

1

Ingredients are listed in order used in instructions. NO ABBREVIATIONS

2

Clear instructions for combining ingredients are given.

2

The size of pan is stated.

1

Temperature and cooking time stated.

1

Number of servings give.

1

Dish meets contest and division requirements

2

TOTAL

10

Recipe Example:

Cookery Dish Name

Contestant Number

Parish

Division

Lasagna

Ingredients:
  • 1 tablespoon salt1 tablespoon chili powder
  • 3 tablespoons butter1 tablespoon ground cumin
  • 1 – 8 ounce pack lasagna noodles1-8 ounce pack cheddar cheese
  • 1 ½ pound ground beef1-8 ounce pack Mozzarella cheese
  • 1 small onion, chopped1-8 ounce pack cream cheese
  • 1-8 ounce can tomato sauce1-8 ounce pack sour cream
  • 1-10 ounce can diced tomatoes (drained)1-8 ounce pack cottage cheese
  • 1 tablespoon Creole Seasoning
Directions:

Preheat oven at 350 degrees F.

Bring to boil a large pot of water with salt and butter, add noodles, and cook until they are limp. Drain and rinse in cold water, set aside until meat sauce is ready.

Cook ground beef until well done, drain off fat, add onions, tomato sauce, diced tomatoes, Creole seasoning, chili powder and cumin. Cook until onions are clear.

Mix cheddar cheese and mozzarella cheese in a bowl.

Mix cream cheese and sour cream in a bowl, place in microwave for 45 seconds, add cottage cheese, and mix well.

In a 9 X 13 baking dish, place 3 slices of noodles, ½ meat sauce, spread all the cream cheeses, and then add ½ of the mozzarella and cheddar cheese. Repeat the noodles, rest of the meat sauce and dry cheeses. You can make as many layers that you want.

Bake at 350 degrees F. until all the cheese is well melted.

Serves 8

Beauregard Parish 4-H Pumpkin Decorating Contest

October 17, 2025

Registration/Check-in at 5:30 P.M. – 5:50 P.M.

Location: Fair Grounds – Exhibit Hall

Only Beauregard Parish 4-H members are eligible to participate.

Pumpkin Decorating! Registration/Check-in: 5:30pm – 5:50pm

Pumpkins can be dropped off October 17, 2025, at the Fair Ground Building – Exhibit Hall. Pumpkins must be dropped off between 5:30pm – 5:50pm to participate. Judging will begin after registration/check-in. You can pick up your pumpkins once judging and awards are completed.

Categories: Scariest Pumpkin, Funniest Pumpkin, Most Original Pumpkin, and Most 4-H Spirit Pumpkin.

Divisions: Clover Bud (5 – 7 years old), Junior (8 – 10 years old), Intermediate (11 - 12 years old), and Senior (13 - 18 years old)

Please Do Not Bring Carved Pumpkins

4-H Agriculture Technology and Engineering Day

December 5, 2025 at 10 A.M.

Fair Grounds – Exhibit Hall

First things first—why do we host these hands-on project contests? These events are designed to help our 4-H members develop practical skills in construction, engineering, and design by working on real-world challenges. Whether it's building a functional model, assembling a mechanical system, or creating a working prototype, these projects encourage youth to apply STEM concepts in creative and meaningful ways.

Just as importantly, these projects offer a chance for members to collaborate with their families, sharing quality time while learning together. From planning and measuring to cutting and assembling, the process helps build not only technical knowledge but also teamwork and confidence.

Contest Information:

The contest will be divided into two categories with two divisions:

Miniature Farm3-D Diorama

  • Clover Buds1.Intermediate (6th – 8th grade)
  • Juniors (4th – 5th grade)2.Senior (9th – 12th grade)

Miniature Farm Requirements:

Clover Bud Division (Grades K–3)

Project Type: Miniature Farm in a Shoebox

Project Requirements:

  1. Farm Base:
    • Use a shoebox-sized container (approximately 14” x 10” x 5”) as the base for your farm model.
  2. Recycled/Repurposed Materials:
    • Include at least one item that has been recycled or repurposed from home.
    • Examples:
      • A plastic bottle as a water trough
      • Popsicle sticks as fencing
      • Cotton balls as sheep or clouds
  3. Farm Type Selection:
    • Choose a specific type of farm to recreate.
    • Examples:
      • Chicken farm
      • Vegetable garden
      • Goat farm
      • Flower farm
  4. Farm Elements:
    • Include the basic components of your chosen farm.
    • If animals are included, show where they live, eat, and drink.
    • If crops are included, show where they grow and how they are watered.
  5. Visual Documentation:
  • Include photos of:
    • Collecting materials
    • Building your farm
    • The finished product

Bonus Points Opportunity:

  • Submit a short paragraph (minimum 5 sentences) describing your experience.
    • This can be handwritten but must be legible.
    • Include:
      • What you made and why you chose it
      • What you learned
      • Any challenges you faced
      • What recycled items you used
Junior Division (Grades 4–5)

Project Type: Miniature Farm in a Shoebox

Project Requirements:

  1. Farm Base:
    • Use a standard shoebox as the base for your miniature farm.
    • The box may be decorated inside and out but must remain shoebox-sized.
  2. Recycled/Repurposed Materials:
    • Include at least one item that has been recycled or repurposed from home.
    • Examples:
      • A plastic soda bottle turned into a water trough
      • Cardboard scraps used for fencing
      • Old fabric as pasture or crop rows
  3. Farm Type Selection:
    • Choose a specific type of farm to recreate.
    • Examples:
      • Dairy farm
      • Poultry farm
      • Vegetable garden
      • Row crop farm
      • Goat or sheep farm
  4. Farm Elements:
    • Your model must include the essential components of the farm you selected.
    • If livestock is included, be sure to show:
      • Housing or shelter
      • Water source
      • Feed or grazing area
    • If crops are included, show:
      • Planting rows or beds
      • Irrigation or water source
      • Storage or harvest area
  5. Written Report:
    • Submit a one-page explanation (typed or neatly handwritten).
    • Must include:
      • The type of farm you recreated
      • Your farm layout and plan
      • Why you chose this type of farm
      • Challenges you faced and what you learned
    • Writing must be legible and organized.
  6. Visual Documentation:
    • Include photos of:
      • Collecting materials
      • Building the farm
      • The finished product
    • Add a list of recycled/repurposed items used in your project.

Bonus Points Opportunity – Optional Presentation

Earn extra points by creating a short presentation (4–7 minutes) about your project.

Presentation Must Include:

  • Explanation of your farm type and why you chose it
  • How you built your model and what recycled items were used
  • Photos of your process and final product

Intermediate Division (Grades 6–8)

Project Type: 3D Diorama on Poster Board

Project Requirements:
  1. Farm Base:
    • Use a poster board (foam or regular) sized between 11”x17” and 24”x36”.
    • Projects outside this size range will not be accepted.
  2. Recycled/Repurposed Materials:
    • Use at least one recycled or repurposed item.
    • Examples:
      • Bottle caps as feed buckets
      • Twine or string as fencing
      • Egg cartons as planting beds
  3. Farm Type Selection:
    • Choose a specific type of farm to recreate.
    • Include all key components relevant to that farm.
  4. Written Report:
    • Submit a one-page explanation (typed or neatly handwritten).
    • Must include:
      • Type of farm and reason for choosing it
      • Farm layout and plan
      • Challenges faced and skills gained
      • Basic cost estimate for starting the farm
        • Example: Cost of livestock, feed, fertilizer, or replanting
  5. Visual Documentation:
    • Include photos of:
      • Collecting materials
      • Building the farm
      • The finished product
    • Add a list of recycled/repurposed items used

Bonus Points Opportunity – Optional Presentation

Earn extra points by creating a short presentation (4–7 minutes) about your project.

Presentation Must Include:

  • Explanation of your farm type, plan, and expenses
  • How you built your model and what recycled items were used
  • Photos of your process and final product

Senior Division (Grades 9–12)

Project Type: 3D Diorama on Poster Board

Project Requirements:
  1. Farm Base:
    • Use a poster board (foam or regular) sized between 11”x17” and 24”x36”.
  2. Recycled/Repurposed Materials:
    • Use at least one recycled or repurposed item.
    • Be creative and resourceful!
  3. Farm Type Selection:
    • Choose a specific type of farm to recreate.
    • Include all essential components of that farm.
  4. Written Report:
    • Submit a one-page explanation (typed or neatly handwritten).
    • Must include:
      • Type of farm and reason for choosing it
      • Farm layout and plan
      • Challenges faced and skills gained
      • Detailed cost estimate for starting the farm
      • Farm plan or business strategy
        • Example questions to consider:
          • How will you sell your products?
          • What is the long-term vision for your farm?
  5. Visual Documentation:
    • Include photos of:
      • Collecting materials
      • Building the farm
      • The finished product
    • Add a list of recycled/repurposed items used

Bonus Points Opportunity – Optional Presentation

Presentation Must Include:

  • Explanation of your farm type, plan, and expenses
  • Your farm’s future strategy or business plan
  • How you built your model and what recycled items were used
  • Photos of your process and final product

General Rules for Parish Competition

  1. Participants may submit only one project in their assigned age division.
  2. All projects must be clearly labeled with:
    • Name
    • Grade
    • Parish School Club
    • Category
    • Division
  3. Projects must meet all listed requirements to be accepted.
  4. Presentation notes may be used for reference only — presentations must not be read aloud.
  5. Presentation time limit: 4 to 7 minutes
    • Penalty: 3 points deducted for every 30 seconds over or under the limit
Overall Farm Evaluation: 100 Points
  • Appearance: 75 points
    • Organized: 25 points
    • Attention to Detail: 25 points
    • Logical Layout: 25 points
  • Creativity: 10 points
  • Knowledge Displayed: 5 points
  • Written Report/Visual Documentation: 10 points

Scoring Criteria of Bonus Opportunity

Points

Points Given

Judges’ Comments

Does the speaker demonstrate adequate knowledge of the subject?

1

Did the speech have substance?

2

Are the points clear?

2

Is the presentation logically organized?

1

Is the delivery rate, volume, and quality appropriate?

1

Is the speaker enthusiastic about his/her presentation?

1

Presentation note usage – referenced or read.

2

TOTAL

10

Beauregard Parish 4-H Gingerbread House and Cookie Decorating Contest

December 5, 2025

Registration/Check-in at 11:00 A.M.

Location: Fair Grounds – Building TBA

Only Beauregard Parish 4-H members are eligible to participate.

Gingerbread House and Cookie Decorating!Registration/Check-in: 11:00am

Gingerbread Houses and Cookies can be dropped off December 5, 2025 at the Fair Ground Building – TBA. Gingerbread Houses and Cookies must be dropped off between 10:30am – 11:00am to participate. Judging will begin after registration/check-in.

Categories: Most Festive Gingerbread House or Cookie, Funniest Gingerbread House or Cookie, Most Original Gingerbread House or Cookie, and Most 4-H Spirit Gingerbread House or Cookie.

Divisions: Clover Bud (5 – 7 years old), Junior (8 – 10 years old), Intermediate (11 - 12 years old), and Senior (13 - 18 years old)

Top