4-H Judging—So Much More than Ribbons
By Betsy Fradd, WSU Extension 4-H
Closely examining the blue corduroy skirt Katrina Walker knows exactly what she’s looking for. After 15 years as a 4-H clothing and textiles judge Walker can spot the details of precise seams, sturdy zipper construction and whether the material has been cut correctly on the grain.
“Being a judge requires a lot of tact,” said Walker. “I use the sandwich method. I start off with a positive comment, give a little suggestion for improvement, if needed, and finish with praise or recognition.”
Walker, along with over 90 other judges, evaluates youth projects at the 4-H State Fair in Puyallup each September. Experienced judges are needed for exhibits in livestock, small animals, horses, and activities including photography, gardening, public presentations, baking, canning and crafts.
“I believe judges should think of themselves more as educators than as judges,” added Walker of Spokane. “When I have the opportunity to give positive feedback it is my chance to help give youth the tools and knowledge to perform even better next time.”
In 4-H the Danish system of judging, also known as the Group Method, youth are assessed by a set of standards rather than competing directly with other participants. If the performance of the student is being evaluated in a public presentation or similar event then consideration of their age, development and experience is taken into account. Blue, red and white ribbons are awarded based on the scores of varying criteria.
“We have high expectations of our judges,” said Tom Gwin, Washington State 4-H Fair Manager. “We usually have people who have judged at least two years at the county level. The judges are often rotated every couple of years in all areas to offer a new perspective to the exhibitors so they have a fresh perspective on the work they’ve done,” added Gwin.
Jean Swift has been judging 4-H entries for over four decades. She first took judging classes offered by the State Fairs Commission and later by the State 4-H Fair Board. In recent years she and 4-H colleague Davonna Gwin developed a food judging workshop which has been presented to volunteers around the state.
“One thing I really stress when I am presenting a judge’s training class is the importance of the three E’s -- Evaluate, Educate and Encourage. I insist that all three are equally important,” said Swift from Sedro Wooley.
One judging experience, however, proved a little more challenging than the rest. “A little boy, about nine years old, made cookies and it was obvious he forgot to put in an egg. The cookie was raw on top and burned on the bottom and, instead of putting one cup of chocolate chips in the batter he used three cups,” remembers Swift. “I knew I wanted to come up with an encouraging comment. I looked at that cookie with all those chocolate chips bursting out and told him it would be a chocolate lover’s delight.”
Posted September 2012
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