Family Consumer Sciences

Life skills necessary to manage our lives and that of our future family are gained through the many learning opportunities and skills contests in these project areas: Business Entrepreneurship and Finance, Clothing and Sewing, Crocheting, Designing Spaces, Foods and Nutrition, Food Preservation, Innovation and Creativity and Knitting.


Business and Entrepreneur

You can develop the skills and confidence to start a business! The Business and Entrepreneur project focuses determining price with market research, creating a marketing plan, developing partnerships and drafting agreements and contracts. Exploration results in developing a plan for starting a business while discovering your strengths and learning how to give back to your community.

Member Materials

Leader Materials

Innovation and Creativity

4-H members to share a creative or innovative exhibit that does not fit well in the project area’s scripted classes. The idea behind this program is to have a way for members to share how they have expanded their knowledge and skills to include new learning from outside a project area which then is included in their project areas. A project may include a technological component to add another dimension to the project such as illumination or interactivity or uses science knowledge or skills to otherwise enhance the project

Child Development

Babysitting can be a rewarding way to help out your community and begin to earn money.

The Child Development project is a 2-year project that focuses on skills needed to be a successful babysitter. Topics include business management, sitter responsibilities, safety, appropriate activi-ties for children at different ages, and guiding children’s behavior. This project is designed for use in a club setting with a series of 10 or more meetings or as a basis for a concentrated short-term project preparing youth for babysitting activities.

(This is not currently a state supported project but may be available as a county project)

Member Materials
Kids on the Grow series
Behavior and Guidance (4-H 9124)
4-H Child Care Kits  (4-H 9125)
Child Care Checklist  (4-H 9126)
My 4-H (          ) Project Record (000-00R) fillable pdf
Super Sitters video and teaching guide


Through the 4-H Clothing project, youth develop decision making abilities, express themselves creatively, gain knowledge and skills in the area of clothing and personal appearance, and learn how to construct sewn items. This project consists of nine progressive skill levels grouped into Basic, Expanding, and Advanced skills. Each level incorporates activities in five areas (Planning and evaluation; Individual development and outreach; Management, consumerism, and wardrobe building; Textiles and science; and Construction). Statewide contests include Fashion Revue and Clothing Judging Contest. Members enroll according to experience level not age or grade.

Member Materials
4-H Clothing Record fillable pdf 320-00R Pilot
4-H Clothing Member-Parent Guide 4-H 320-00
4-H Clothing Advancement Guide 4-H 320-01R
Making a Sewing Skills Notebook   320-16-1
My Sewing Skill Sample Mounting Page   320-16

4-H Clothing Construction Fact Sheet Series:
Level 1 Fact Sheets:
Sewing Equipment 4-H 320-11
Cutting Skills 4-H 320-12
Hand-Sewing Skills 4-H 320-13
Pressing Skills 4-H 320-14
Sewing Machines and Sergers 4-H 320-15
Making a Skills Notebook 4-H 320-16
Fibers and Fabrics 4-H 320-17
Pattern Skills 4-H 320-18
Plain Seams and Seam Finishes 4-H 320-19
Levels 2-3 Fact Sheets:
Hemming Skills 4-H 320-32
Facings and Enclosed Seams 4-H 320-33
Easing and Gathering 4-H 320-34
Centered and Lapped Zippers 4-H 320-35
Casings and Crotch Seams 4-H 320-36

Measuring Up: Quality Standards in Sewn Items (4-H 92011) (PNW 197)
4-H Fashion Revue Manual  (4-H 9202)

For Leaders, in Addition to Member Materials
4-H Clothing Leader Lesson Plans (Basic Levels 1, 2 and 3) 4-H 320-00BL
4-H Clothing Guidelines for Leaders: Basic, Expanding and Advanced Skills 4-H 320-00L
Science Rich Handbook, Focus on the 4-H Clothing Project
Introduction to Science Inquiry video
Science Inquiry Video: Fabric Dyeing

Related Materials
Sewing Expressions: Under Construction (BU 08060)
Sewing Expressions: Fashion Forward (BU 08061)
Sewing Expressions: Refine Design (BU 08062)
Sewing Expressions: Helper's Guide (BU 08063)


The Crocheting project offers opportunities for members to develop skills that can be useful and bring pleasure throughout a lifetime. The project has a sequence of six phases to help the member build skills. Any phase may be extended for more than one year to experience and master the associated skills.

Member Materials
4-H Crocheting Project Member Guide  (4-H 962)
4-H Crocheting Record (370-00R) fillable pdf
ABC of Crocheting, Member Guide (Coats & Clark) Right-handed (4H406) print copies only
ABC of Crocheting, Member Guide (Coats & Clark) Left-handed (4H407) print copies only
4-H Fashion Revue Manual (4-H 9202)

For Leaders, in Addition to Member Materials
Crocheting Leader Guide print copies only (4-H 962L)

Additional resources
These websites are listed for educational purposes and do not constitute endorsement of any products they sell. Additional commercial and informational sites may be found by using "crochet" or similar words in a web search engine. is an online information site with a library of crochet stitches and techniques
Lion Brand Yarn is a commercial site selling yarns and patterns. It also has a Learn to Crochet section.

Designing Spaces

Youth of all ages learn basic elements and principles of design by doing hands-on activities focused on understanding and improving the home environment.

Member Materials
Design My Place (4H1900)
Design My Place Poster (4H1905)
Design Decisions (4H1600)
My 4-H (          ) Project Record (000-00R) fillable pdf (Designing Spaces Project Record coming soon!)

Food Preservation

The Food Preservation project provides opportunities for members to learn safe food preservation; practice techniques in canning, freezing, and drying of foods; and use preserved foods creatively in meals and snacks. The project has three divisions which build on the experiences of the previous level. Each division may be extended for more than one year to experience and master the skills which have been included. Members enroll according to their experience level not age or grade.

Member Materials
4-H Food Preservation Intermediate/Senior Level  (4-H 93330) (revised 2017)
xx Labeling Preserved Foods  (4-H 93313)
4-H Food Preservation Record (512-00R) fillable pdf

For Leaders, in Addition to Member Materials
4-H Food Preservation Leader Guide  (4-H 9331L) (revised 2017)
You Can Prevent Foodborne Illness  (PNW 0250)

Related Materials
Always use the most current research based preparation and processing recommendations for preserved products. OSU pubs are available on the Family and Community Health website and in county Extension offices. USDA recommendations are available online. The Ball Blue Book of Preserving (copyright 2011) is available commercially.
USDA Complete Guide to Home Canning
National Center for Home Food Preservation website
Beginning Division - OSU publications from the Family and Community Health website
Using Preserved Foods Safely (SP 50-494, Revised January 2014)
xx Storing Food for Safety and Quality (PNW 612, September 2009)
Pressure Canner Use and Care (SP 50-649, Revised March 2013)
Where to Get Your Pressure Guage Tested in Oregon (May 2014)
Canning Fruits (PNW 199, September 2012)
Canned Fruits and Tomatoes (SP 50-743, Revised January 2017)
xx Making Jams, Jellies and Fruit Spreads  (SP 50-764, Revised February 2017)
Jams & Jellies: Problems and Solutions  (SP 50-746, July 2009)
xx Low Sugar Jams & Jellies/Fruit Spreads  (SP 50-765, Revised February 2017)
xx Making Dried Fruit Leather (FS 232, May 2000)
Freezing Fruits and Vegetables (PNW 214, revised May 2012)
Canning Tomatoes and Tomato Products (PNW 300, January 2010)
Expanding Division - OSU publications from the Family and Community Health website
Using and Caring for Your Pressure Canner (PNW 421, September 2008)
Fruit Pie Fillings  (SP 50-616, February 2013)
Preserving Fruit Juices and Apple Cider (SP 50-455, Revised February 2013)
Making Berry Syrups at Home (SP 50-632, Revised January 2014)
Canning Vegetables (PNW 172, November 2011)
Canned Vegetables: Problems & Solutions (SP 50-742, revised March 2013)
Pickling Vegetables  (PNW 355, Revised August 2015)
Low Salt Pickles (SP 50-533, February 2013)
Fruit Pickles and Chutneys (SP 50-757, Revised January 2017)
Pickles & Relishes: Problems & Solutions  (SP 50-744, Revised January 2017)
Drying Fruits and Vegetables (PNW 397, Aug 2009)
Drying Herbs (SP 50-921, Revised March 2013)
Advanced Division - OSU publications from the Family and Community Health website
Salsa Recipes for Canning  (PNW 395, June 2014)
Canning Soups (SP 50-931, March 2013)
Canning Meat, Poultry and Game  (PNW 361, March 2018)
Canning Seafood  (PNW 194, November 2011)
Canning Smoked Fish at Home (PNW 450, February 2014)
Canned Meat, Poultry & Fish: Problems & Solutions (SP 50-741, Revised March 2013)
Sauerkraut: Problems & Solutions (SP 50-745, Revised March 2013)
Making Jerky at Home Safely (PNW 632, May 2012)
Flavored Vinegars (SP 50-736, Revised March 2018)
Smoking Fish at Home  (PNW 238, November 2009)
Pickling Fish and Other Aquatic Foods for Home Use (PNW 183, April 2007)
Home Freezing of Seafood  (PNW 586, Revised May 2008)
Freezing Convenience Foods  (PNW 296, Revised March 2012)
If Your Home Freezer Stops (SP 50-470, 2013)

4-H Foods and Nutrition Project

In the Food and Nutrition project, members learn to plan, select, and prepare nutritious, attractive, and well-balanced meals. The major focus of the project includes food preparation, food safety and storage, nutrition & fitness, management and consumerism.

Statewide Contests include Food Preparation Contest, Mini Meal Contest, and Foods and Nutrition Judging Contest. Members enroll according to their experience level, not age or grade.

Members have a variety of class exhibits and contest opportunities to choose from. Here they will find any necessary exhibit cards, evaluation sheets, and fair and contest information.


The 4-H Knitting project has two divisions, knitting with hand-held needles and knitting with looms, boards, and machines. The hand held needle division has 6 phases while the looms and boards division has 3 phases. Any phase may be extended for more than one year to experience and master the skills which have been included.

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4-H Knitting Project Resources