CDEs/LDEs

Students gain new insights into equine science by evaluating and ranking horses based on breed characteristics, conformation and performance.

Challenges students to build and demonstrate knowledge in the wide field of agronomy. This includes an agronomic knowledge exam, identify and analyze plant and soil types, evaluate commodity quality.

Greenhands gain a better understanding of FFA through learn facts about major event and people to go compete against other teams.

Students gain experience and skills essential to the production and marketing of agricultural products.

Students demonstrate their knowledge about the quality production, processing, distribution, promotion and marketing of milk and dairy foods.

Student get a leg up on their future careers by developing the skills needed to seek employment in the industry of agriculture. They will submit a cover letter and resume; complete an application and a telephone interview.

Students write and deliver a six to eight-minute speech about a current agriculture-related topic.

Students showcase their agricultural knowledge and ability to think on their feet by giving a speech and answering questions with limited prep time.

This LDE recognizes outstanding FFA members in seventh through ninth grades for their ability to present the National FFA Creed from memory and answer three questions related to it.

The team is evaluated on their ability to conduct an orderly and efficient meeting using parliamentary procedure.

Introduces FFA members to parliamentary procedure as they learn how to conduct efficient meetings and build their communication skills.

Requires students to have an in-depth understanding of food product development, food presentation and food safety issues.

Requires students to identify plants, judge flower arrangements and solve problems,

Students work within teams to rank breeding and market classes of beef, sheep and swine

During this team event, students evaluate beef carcasses for quality and yield grade; identify various meat cuts and place carcasses; and identify wholesale and/or retail cuts.