Louisiana 4-H Food Challenge

What is the Louisiana 4-H Food Challenge?

This curriculum serves as a valuable training and educational resource for facilitators—including Extension agents, coaches, volunteers, and club leaders—who work with 4-H youth. While many 4-H food projects emphasize creativity, presentation, and culinary skills, food safety is an equally important component of a successful food project. Because youth often prepare foods that are evaluated by judges and may be shared with others, understanding and applying safe food handling practices is essential to reducing the risk of foodborne illness.

Through hands-on activities and practical instruction, the curriculum helps youth develop responsibility, professionalism, and confidence while reinforcing the importance of food safety at every stage of food preparation and presentation. At the same time, it equips facilitators with the knowledge, resources, and teaching tools needed to guide youth effectively and ensure that food projects are not only creative and successful, but also safe and scientifically grounded.

Download the curriculum: 4-H Food Safety Made Simple (PDF)

Download the printable curriculum: 4-H Food Safety Made Simple (Printable PDF)

Purpose of the Contest

To develop and demonstrate: cooking skills, decision making skills, stress management, critical thinking, and public speaking skills.
To use sound nutritional knowledge when planning meals.
To provide a competitive group cooking experience for 4-H members grades 4-12

Contest Eligibility

Each team must consist of 2-4 members.
All contestants must be bona fide members of Louisiana 4-H as least 30 days prior to the event and age-eligible for their respective division at the time of qualification.

Contest Details

Regional Contest Date and Location

TBD in Ruston, LA
TBD in Greater Baton Rouge Area)

State Contest Date and Location

TBD at the State Evacuation Center, Alexandria, LA

Age Divisions

Division I: 4th – 6th graders
Division II: 7th – 8th graders
Division III: 9th – 12th graders

Contest Rules

Contestants will be given a mystery food item to use as their key ingredient and have 40 minutes to prepare a dish in front of a live audience. After the dish has been prepared, contestants will bring their dish before a panel of judges where they will discuss how the prepared the dish and the cost to make it.

The contest key ingredient food item will be from one of four categories:
1. Protein
2. Fruit
3. Vegetables
4. Grains
5. Dairy
Teams will be randomly assigned to a category, which will not be announced until contest check-in the day of the contest.
1. Please note, based upon the number of entries, it is at the discretion of the contest committee to determine if all teams will compete against each other (in the same category) or be assigned to categories. Whether or not teams are assigned to categories will also determine if a “final round” is held. Once all entries are received, teams will be notified of the committee’s decision.
Teams may be made up of 2 - 4 individuals.
Each team must supply their own equipment for the Food Challenge contest. Teams may only bring the supplies listed in the contest supply box list. Supply boxes will be randomly checked by contest officials during the contest. Any unapproved equipment will be removed from supply boxes and placed at a storage location outside of the contest area. It is up to each team on what type of box is used to store their supplies. *List for supply box given below.
Teams should be prepared to only use one heat source at a time during the preparation phase of the contest to avoid electricity issues. Teams that experience any equipment malfunction(s) may not replace the equipment with supplies from another team, leaders, volunteers, parish Extension agents or contest officials. Instead, team members must work together and be creative in completing preparation.
Each team should dress appropriately for the preparation of food (i.e. no full or draping sleeves; closed-toe shoes only; hair appropriately restrained, etc.). Each team has the option of coordinating clothing, aprons or hair coverings.
No electronic devices or jewelry (except for medically required) is allowed in contest. This includes cell phones, smart watches, or other communication devices. Team members caught with and/or using electronic devices (except for medically required) will automatically disqualify the entire team and be asked to leave. Resource materials provided at contest. Resource materials will be provided for each team at the contest. These include Choose My Plate - 10 Tips to a Great Plate, Fight Bac - Fight Food borne Bacteria Brochure, Nutrient Needs at a Glance, Altering Recipes for Good Health, Food Challenge Worksheet, and copies of grocery receipts. No other resource materials will be allowed. Teams may not use their personal copies of the resources during the contest.
Registration: All registration MUST go through their parish 4-H office. Parish information can be found at the following link: Parish offices.
Entry fee. Each team may be required to pay a registration fee of $40.
Awards. Awards will be determined by the committee and are based on sponsorships. Mystery awards may also be given based on sponsorships and committee decision. Division III first place will win a trip to the National Food Challenge in Dallas, TX.
Participants with disabilities. Any competitor who requires auxiliary aids or special accommodations must contact the 4-H Office at least two weeks before the competition.

Questions?

Contest Contact

Claire Zak

czak@agcenter.lsu.edu