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Career Development Events
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Career Development Events build on what is learned in agricultural classes and encourage members to put their knowledge into practice. These events are designed to help a member prepare for a career in agriculture by testing and challenging the student's technical, leadership, interpersonal and teamwork skills as well as their knowledge of the subject matter. CDEs answer the question, "When will I use this knowledge in the real world?"
Ag Communication- Teams consisting of four members participate in a simulated news conference, then use the information collected to complete practical problems including writing a news story and press release; preparing a radio broadcast; creating a three-page Web site and developing a page layout. Participants also complete a written communications quiz and an editing exercise.
Ag Sales- Three or four-member teams demonstrate the professional sales process including customer relations, advertising and promotion, telephone skills and product display. Members also complete an exam, present a project summary and make a sales presentation for an agricultural product. They complete one of four practical problems and cooperatively solve a market analysis problem.
Floriculture- Classroom knowledge and skills are applied as students identify and evaluate cut flowers, house plants, flowering plants, floral designs and complete an exam that tests their knowledge of floral design, propagation as well as preparation of floral and foliage products for sale.
Forestry- Along with identification of both hardwood and pine species, team members evaluate sites for best management practices based on environmental factors, analyze plots for future production, product volume and identify plant species and their effects on timber-forage-wildlife relationships.
Horse Judging- This CDE allows members to observe and evaluate in order to rank horses based on breed characteristics and conformation. Performance classes are evaluated within various equestrian styles. American Quarter Horse standards are used in performance classes. Three or four member teams with the top three scores counting toward team score.
Livestock Judging- Beef cattle, sheep and swine are evaluated for market values and desirable physical traits. Team members also rank livestock for breeding purposes, using observed physical characteristics and performance data.
Meats Judging- Students develop skills for careers in the meat animal industry as they complete a written exam; evaluate beef carcasses for quality and yield grade; identify various meat cuts, place beef, lamb and pork carcasses, and place wholesale and/or retail cuts.
Milk Quality- As a result of event outcomes, members develop a greater understanding of quality production, processing, distribution, promotion, marketing and consumption of dairy products. Team members complete a written exam, evaluate milk samples, identify cheeses and distinguish real and artificial dairy foods. Teams are composed of three or four members. The top three scores are tabulated in the team score.
Poultry Judging- Students apply classroom knowledge to evaluate production, processing, marketing and consumption of chickens, turkeys, processed products and eggs. Participants complete a written exam, solve a management problem, evaluate animals and products, as well as identify various poultry products.
Vet Science- Students working in teams demonstrate their technical competency with small and large animals by completing a written exam, critical-thinking scenario questions, identifications and hands-on practicums.
Wildlife- Students apply the information gained through enrollment in the agricultural science wildlife management course to demonstrate and identify plant species, proper habitat management practices, safety procedures, game laws, management techniques as well as compass and pacing skills.
Wool Judging- Members within a team each evaluate fleeces for fineness, length and yield, rank fleeces within a group and give reasons for their placing of those classes. Contestants must be very familiar with all grading standards and evaluation techniques because no measuring devices are to be used during the contest.
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