Family and Consumer Science Projects
4-H'ers learn life skills necessary to successfully manage their lives, households, and families or chosen families 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.
Learning to cook.
Business and Entrepreneurship
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
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 activities 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)
- Super Sitters video and teaching guide
Clothing
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.
Also, check out the "Wearable Technology" on the STEM page
Member Materials
- 4-H Clothing Record 320-00R Pilot
- 4-H Clothing Member-Parent Guide 4-H 320-00
- 4-H Clothing Advancement Guide 4-H 320-01R
- My Skills Notebook 320-16-1
- My Sewing Skill Sample Mounting Page 320-16
- 4-H Fashion Revue Manual (4-H 9202)
4-H Clothing Construction Fact Sheet Series:
- 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
- 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)
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)
Clothing Construction Fact Sheets
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.
This project is undergoing an update since the resources are no longer available. There will not be State Fair classes for exhibit entries in 2024. Watch for new resources and opportunities
Member Materials
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)
- 4-H Food Preservation Record (512-00R)
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.
Beginning Division - OSU publications from the Family and Community Health website
- Using Preserved Foods Safely (SP 50-494, Revised January 2014)
- 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 Gauge 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)
- 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, rev 2015)
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)
Foods and nutrition
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.
Member Materials
- Level 1
- Baking 1 (EC111)
- 4-H Cooking 101 (MEO120)
- Level 2
- Baking 2 (EC112)
- 4-H Cooking 201 (MEO121)
- Level 3
- Baking 3 (EC113)
- 4-H Cooking 301 (MEO 122)
- Level 4
- Baking 4 (EC114)
- 4-H Cooking 401 (MEO123)
- All Levels
- Glossary of Food Terms (4-H 93111)
- Choosing and Using Recipes (4-H 93112)
- Oregon 4-H Food and Nutrition Advancement Guide (511-15R)
- 4-H Food and Nutrition Record (Junior)(511-13R)
- 4-H Food and Nutrition Record (Intermediate and Senior)(511-14R)
- You Can Prevent Foodborne Illness (PNW 0250)
- Table Setting Guidelines (999-06) revised 2024
Video Resources
- Measuring Ingredients - Demonstration of equipment and techniques for measuring food ingredients. (7 min 18 sec)
- Measuring Ingredients Companion Handout (511-14). Provides a written summary of steps.
- Introduction to Science Inquiry
- 4-H Science Inquiry: Milk Magic
For Leaders, in Addition to Member Materials
- 4-H Cooking Helper's Guide print copies only (MEO124)
- Oregon 4-H Foods and Nutrition Leader Guide revised 2018 (511-16L)
- 2018 Oregon 4-H Leader Supplement Guide: Nutrition and Health Focus (511-16S)
- Oregon 4-H Science Rich Handbook Series: Focus on the 4-H Foods Project
Related Materials
- Altering Recipes for Good Health
- The Healthy Recipe Cookbook - Food Hero print copies only (English)
- Un Libro de Cocina De Recetas Saludables - Food Hero print copies only (Spanish)
- Food Hero website
- My Plate website
- Balanced Energy Physical Activity Toolkit website
- Eat Smart, Play Hard website