EDUCATIONAL EXHIBITS

 

DIRECTOR: Kristina Watson

ASSISTANT DIRECTOR: Anne Harrison

CHAIRPERSON:  Michelle Moss, Janice Chamblee, Pamela Lowe
SJC Extension Office: (936) 628-6407, Cell: (936) 433-2269

** NOTE: FIRST PLACE IN EACH OF THE 4 DIVISIONS WILL BE ELIGIBLE FOR THE PREMIUM AUCTION. ONE OF THE 4 FIRST PLACE WINNERS WILL BE DESIGNATED AS BEST OF SHOW.

Educational Exhibits Rules & Requirement

Registration & Entries


  1. Educational exhibits are entered by groups, County, School, Grade, or Organization.
  2. Individual and class/group entries will be accepted Monday, September 21st 4-7pm.
  3. Items must be created within the last year, September to September, by the exhibitor.
  4. Groups, Clubs and Organizations need to contact the extension office at (936) 628-6407 to request a space.




Space Requirements/ Modes of Display


  1. Group, club and organizations will be provided a 4 ft wide by 8 ft tall exhibit space.
  2. You must provide your own materials for displaying your exhibits – staples, staple guns, tape, tacks, etc…..
  3. Each Group, club, and organization exhibit must have an identification which clearly states ownership – poster, sign, or banner.




Release / Pickup


  1. All entries should be picked up Sunday, September 27th 8-10 am during exhibitor clean up time and after the educational barn is cleaned.
  2. Only teachers are allowed to pick up the class/school entries.




Group Entries: Division I, II, and III


  1. Division I – School Exhibits
  2. Division II – Adult organized club exhibits
  3. Division III – Group Entries – 4-H and Youth Club




Individual Entries: Division IV


Division IV – Individual youth/student

  • Entries will be made online via the fair entry system. Link will be on the home page when registration is open.
  • Must be a member of Shepherd FFA, Coldspring FFA, San Jacinto County 4-H Club, the San Jacinto County Junior Exhibitor Group or other school sponsored organization in Coldspring or Shepherd ISD.
  • A $20.00 entry fee will be required for all individual entries.
  • Eligibility form required for all entries.
  • If a child is ineligible to participate in the SJC Fair and Rodeo due to academics it automatically will disqualify the animal and or project and no substitutions will be allowed.




Judging / Awards / Premiums


  1. Barns will be closed on Wednesday and Thursday during judging.
  2. Student exhibitors will be awarded buckles and ribbons based on placings
  3. Each exhibitor can sell only one (1) exhibit except if they have a Grand Champion and/or Reserve Champion exhibit in a different category. Only then can an exhibitor sell two (2) exhibits. Group, club, and organization entries will be awarded ribbons. This includes animal sales as well.




Group Entries


Division I, II, and III:

  1. Entries accepted from Division I, II, and III (See General Rules for explanation of Division)
  2. Group entries include: school exhibits, adult organized clubs, group entries (4-H, FCCLA, FFA, JR. Exhibitor and Youth Groups) and Guest Art (Out of County Class Groups)
  3. Teacher/Leader must provide all material for displaying their exhibits – staples, staple guns, tape, tacks, etc….
  4. Refer to General Rules for additional information.




Home Economics and Related Arts


Foods Class I - VI

  1. This division is subject to all general rules of the San Jacinto County Fair Association.
  2. All entries must submit recipes printed on a 3X5 card along with the entry.
  3. MUST use container listed for each class.
  4. Exhibitor’s name MUST NOT appear ANYWHERE on the food item, recipe card, or on any entry.
  5. An official SJC Fair Educational Exhibit Log Sheet must be kept on all Handicraft entries. Log sheets are due at time of project check in. There should be no names on the log sheets. Pictures are optional. If you choose to use pictures, the exhibitor may not be in any of them. Pictures should be included with your log sheet.
  6. All food show entries become property of SJCFA upon entry to contest.
  7. Doilies or decorations SHALL NOT be added to food displays. Decorations could lead to disqualification.
  8. Exhibitors may have only one (1) entry in each division.
  9. All Food divisions: TO ALL EXHIBITORS WHOM PLACE FOR THE SALE, WITH A CAKE, COOKIES, CANDY, PIE, OR BREAD THEY MUST BE FRESH THE DAY OF THE AUCTION. THE EXHIBITOR SHOULD MAKE TWO ITEMS. ONE TO PRESENT AT THE AUCTION, THE 2ND TO PRESENT TO THE BUYER AT TIME OF SALE. HAVE THE ITEM IN A DECORATIVE CONTAINER FOR PRESENTATION TO THE BUYER.
Class I – Canning: 1) Fruit, 2) Vegetable, 3) Pickle, 4) Relish, 5) Jam, 6) Jelly, 7) Preserves
  • All containers must be unadorned standard canning jars.
  • Rings or rims must be left on jars.
  • Jars with rusted lids will not be accepted.
  • Pectin may be used in jellies. No paraffin will be allowed.
  • Only clean and unbroken items which are appropriately sealed may be exhibited.
  • Most canned goods require ½ inch headspace.
  • Quality canned items do not have air pockets (Bubbles) among the product pieces.
  • All canned products must have a good color and the liquid clean, not cloudy, suitable for item canned, and must cover the product.
  • The jars should be labeled on the jar as to the contents and the date prepared.
  • Jars are to be processed according to USDA guidelines.
  • No decorations can be added to jars.
Class II – Cake: 1) Altered Cake (mix w/added ingredients), 2) Angel Food Cake, 3) Pound Cake, 4) Chiffon, 5) Sheet, 6) Layered Cake, 7) Cupcakes, 8) Sponge, 9) Jelly Roll, 10) Miscellaneous
  • Cakes must use a covered cake carrier.
  • Any cake made with a mix must have the cake brand named on the recipe card.
  • Symmetrical shape with tender crust.
  • Moist, light with small holes, evenly distributed.
  • Delicate, sweet with well blended flavor.
  • Even, no streaks show in use of ingredients.
  • Frosting has a smooth consistency and a delicate flavor which enhances cake.
  • Decoration on cake will not be judged.
Class III- Cookies: 1) Bar, 2) Brownies, 3) Dropped, 4) Ice Box, 5) Rolled, 6) Miscellaneous
  • Entry must be on a STIFF, WHITE, DISPOSABLE, PAPER PLATE and covered with a clear transparent wrap or hard plastic cover.

  • MUST CONSIST 6-8 PIECES TO SUFFICIENTLY FILL THE PLATE.

  • No prepared mixes.
  • Uniform in color, size, shape and thickness.
  • Even, Delicate brown crust.
  • Smooth or rough, with fine, even cells, characteristic of ingredients.
  • Pleasing, delicate, and well blended flavor of ingredients.
Class IV- Candy: 1) Caramel, 2) Chocolate Fudge 3) Divinity 4) Peanut Butter 5) Praline 6) Uncooked 7) Miscellaneous
  • Entry must be on a STIFF, WHITE, DISPOSABLE, PAPER PLATE and covered with a clear transparent wrap or hard plastic cover.
  • MUST CONSIST 6-8 PIECES TO SUFFICIENTLY FILL THE PLATE.
  • No prepared mixes.
  • Uniform in color, size, shape and thickness.
  • Smooth or rough, with fine, even cells, characteristic of ingredients.
  • Pleasing, delicate, and well blended flavor of ingredients.
  • Free of sugar crystals, and has fine texture.
Class V- Pies: 1) Custard, 2) Fruit, 3) Nut, 4) Meringue, 5) Cheese/baked Cheesecake, 6) Miscellaneous
  • All pies must be entered in a DISPOSABLE FOIL PAN. Pie must be covered with clear transparent wrap or a hard plastic cover.
  • All pie must be HOMEMADE INCLUDING CRUST.
  • No Ice Box pies
  • Golden brown crust
  • Crust has pleasant bland flavor to enhance filling
  • Cuts easily with table knife or fork
  • Flakes layered throughout crust, crisp eating
  • Holds shape when served, characteristic of ingredients
  • Pleasing and well blended flavor of ingredients

Class VI- Quick Breads: 1) Coffee Cake- Whole, 2) Loaf, 3) Muffins, 4) Strudel- Whole, 5) Biscuits, 6) Miscellaneous
  • Entry must be entered on a STIFF, WHITE, DISPOSABLE, PAPER PLATE and covered with a clear transparent wrap or hard plastic cover.
  • All bread must be home made. NO BREAD MACHINES ARE ALLOWED TO BE USED.
  • Gently rounded top and evenly browned
  • Uniform texture and tender crust
  • Top surface is pebbly rather then smooth
  • Free from tunnels and large air bubbles
  • Slightly moist and breaks easily with crumbling
  • Well blended delicate flavor, slightly sweet
Handicraft Class I & II
  1. This division is subject to all general rules of the San Jacinto County Fair Association.
  2. Exhibitors may have only (1) one entry in each class.
  3. An official SJC Fair Educational Exhibit Log Sheet must be kept on all Handicraft entries. Log sheets are due at time of project check in. There should be no names on the log sheets. Pictures are optional. If you choose to use pictures, the exhibitor may not be in any of them. Pictures should be included with your log sheet.
  4. Entries that have been made from patterns MUST have the instruction sheet attached to t he entry and they must be submitted along with the log sheet at the time of check in.
  5. Any exhibit that can be easily soiled should be covered with some type of plastic that can easily be opened and closed.
  6. ALL ENTRIES MUST BE HANDMADE AND BE ONLY THE WORK OF THE EXHIBITOR ENTERING THE PROJECT. NO KITS OR PREMADE OR PREPRINTED FORMS, OR COMMERCIAL KITS WILL BE ALLOWED. NO MORE THAN ONE STUDENT CAN WORK ON ANY ENTRY.
  7. All entries must been created within the last year, September to September, by the exhibitor.
Handicraft Class I: Woodcraft, Metal Craft, Glass and Other
  • Items in this class are to be judged on appearance, construction and originality
  • Neatly displayed as characteristics of item require
  • Item should be attractive, creative and clean
  • No loose or missing pieces
  • Painted items should be dry, neat and not smeared
Handicraft Class II: Constructed Clothing, Decorated Constructed Articles, Needle Craft, Stitchery and Quilts
  • Items in this class are to be judged on appearance, construction and originality
  • Neatly displayed as characteristics of item require
  • Item should be attractive, creative and clean
  • All Clothing must be on a hanger
  • Design and seams match where possible, characteristic of the print of material
  • Stitches should be even, neat and have appropriate tension
  • Knots of thread should be hidden and no loose threads
  • Quilt’s batting should be even and corners should be smooth
  • Must be standard bed sizes (Crib, Twin, Full, Queen or King)




Fine Arts


  1. Only one (1) entry per person in any class.
  2. An official SJC Fair Educational Exhibit Log Sheet must be kept on all entries. Log sheets are due at time of project check in. There should be no names on the log sheets. Pictures are optional. If you choose to use pictures, the exhibitor may not be in any of them. Pictures should be included with your log sheet.
  3. Each of the entries in Class I must be submitted mounted on black cardstock/cardboard either 10x12 or 7x9. Students name MAY NOT be on the front of the entry. All entries must been created within the last year, September to September, by the exhibitor.
  4. All Class I entries are required to submit a thumb drive, memory card or CD with the saved image.
  5. Class II entries must be clearly identified on back with label, identify medium used, and name of exhibitor.
  6. All Class II entries must be made by the exhibitor and of original design. No kits or paint by numbers are allowed. All entries must been created within the last year, September to September, by the exhibitor.
Class I- Photography, Exhibit items include: Black and White 5x7-------------Color 5x7 Black and White 8x10-----------Color 8x10 Class II- Fine Arts, Exhibit items include: Oil ---------------------Charcoal---------Pastels-------Pen & Ink-----------------Water Color Crayons---------------Temperas--------Acrylics------Tole & Decorative Art----Clay Sculpture Shaping Mediums----Stone------------Bisque




Floral / Horticulture


  1. Only one (1) entry per person in any class.
  2. Plants must be in possession of and grown by exhibitor at least four weeks prior to fair and not in possession for more then 1 year.
  3. Exhibitors are responsible for watering their plant throughout the Fair.
  4. Blooming plant exhibits that are know for their bloom, should be in bloom.
  5. Arrangements must be made by the exhibitor.
  6. Fresh flowers will need to be checked in on Wednesday morning, September 24th 2014 between 8 am to 9 am.
  7. Fresh flower arrangements need not weigh more than 30lbs.
  8. Size of arrangements not to exceed 24 inches wide or 36 inches high.
  9. Potted exhibits should be trimmed and neat. Pots shall be clean and free of dead leaves and other matter.
  10. Hanging baskets should be ready for hanging.
  11. Containers should not be dripping.
Class I- Potted Plants, Exhibit items include: Daisies-------------Chrysanthemum----------Hanging Baskets-----------------Cacti Lilies -------------- Palms ------------------- Other Succulents-----------------Corms Bulbs ------------- Begonias ---------------- Geraniums ------------------------Plants Ferns ------------- Ivy ------------------------ Tubers or Rhizomes--------------Mixed Gardens Class II- Artistic Arrangements, Exhibit items include: Fresh Flowers---------Artificial Flowers





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