West Virginia Career Development Events
Poultry

(08/03/2007)

 Use of Technology in WV Career Development Events

The use of all electronic devices; including but not limited to cell phones, BlackBerries, PDAs, MP3 players, programmable calculators; are prohibited during all West Virginia Career Development Events.  If an event requires the use of calculators, the event coordinator will provide exact specifications on the type(s) of devices (including functions) that will be permitted.

 Failure to comply with this regulation will result in the elimination of the entire team from competition.  A letter will be sent to the school principal and superintendent by the state staff detailing the reasons for the dismissal.

 Use of Reference Materials in WV Career Development Events

Students participating in West Virginia Career Development Events are prohibited from bringing reference materials, paper, and/or other aids into the contest area unless the materials/aids are specified by the event coordinators in the official rules and regulations.  The exception, all students are permitted to use a standard clipboard.  Cover sheets will be provided for all contestants in all contests.  Contestants participating in contests with oral reasons will be provided two sheets of unlined white paper to take notes. 

 Failure to comply with this regulation will result in the elimination of the entire team from competition.  A letter will be sent to the school principal and superintendent by the state staff detailing the reasons for the dismissal.

Teams of Less than Three Members

Students may compete in a Career Development Event even if their school does not have a full team (3 or 4 members).  If a school has less than 3 team members, the students are only eligible for individual awards. A school may enter only one team (maximum 4 students) per event. (Passed 11/6/2006)

 Poultry

I. PURPOSE

The Poultry Career Development Event stimulates learning activities relative to production and management, processing, marketing, and consumption of poultry products.

 II. EVENT RULES 

  1. Team Make-up- Teams may consist of three or four members. Team ranking is determined by combining the scores of the top three students from each team.  Teams that for whatever reason have fewer than three members are not eligible for team awards, but students may receive individual awards.
  2. Humane Treatment of Live Animals: All live animals must be treated with the utmost care and respect.  Violation of this rule will automatically disqualify an offending team member from the event.  The supervision, interpretation, and enforcement of this rule will be the responsibility of the Event Superintendent and/or their designee.
  3. Each team will receive computer scan sheets from contest superintendent.
  4. Each participant will have ten minutes to complete each class. A warning signal will inform the participants when time expires for each class. Participants will have one minute to move from class to class.
  5. A reliable technique will be used to identify the poultry and poultry products in the placing, selection, grading, and identification classes.

 III. EVENT FORMAT

 A. EQUIPMENT

 Materials students must provide- Each participant must have two sharpened No. 2 pencils, and an electronic calculator. Calculators that are permissible for use in this event are those that are battery operated, non-programmable, and silent.  A calculator may have

the following functions- addition, subtraction, multiplication, division, equals, percent, square root, +/- key, and one memory register. Calculators that are capable of storing equations, definitions, and/or terms are not permitted. Participants attempting to use unauthorized calculators will be disqualified.

B. TEAM ACTIVITY

The team activity and the written examination will be administered at the beginning of the event. All members of a team will work collaboratively to perform an activity related

to poultry production and management. Team members will observe and/or be provided information about a poultry industry situation or problem scenario. Team members will then answer 15 questions related to the information gained from the situation/scenario and from reference materials studied in preparation for the career development event. The team activity may require participants to use information technology that is appropriate for the poultry industry (e.g., computers, software applications, Internet resources, and related technologies).

Class #     Points
14. Team Activity  200

                   

C. INDIVIDUAL ACTIVITIES

Live Poultry

  1. Each participant will select the four best potential broiler breeders from a class of eight meat-type cockerels or pullets. The keep-cull birds may or may not have trimmed beaks. Each participant will be permitted to “handle” the birds, so long as the birds are inspected in a professional and humane manner. Following this class, the participant will have ten minutes to prepare oral reasons for presentation.
  2. Each participant will present oral reasons for the selection class of broiler breeders.  Participants will have two minutes to present their oral reasons. Reasons should include current USDA and poultry industry terminology and standards.
  3. Each participant will place a class of four past production egg-type hens. The birds will be Single-Comb White Leghorns, or commercial strains of Leghorn-type (inbred cross).  The birds may or may not have trimmed beaks. Each participant will be permitted to “handle” the birds, so long as the birds are inspected in a professional and humane manner.
     
Class#   Points
1. Eight meat-type cockerels or pullets for broiler breeder selection  50
2. Oral reasons for Class 1 50
3. Four past production egg-type hens for placing 50

 

Ready-to-Cook Poultry

  1. Each participant will grade a class of ten ready-to cook chicken and/or turkey carcasses and/or parts. Criteria for grading will be from USDA standards for chicken carcasses weighing two pounds to six pounds and for turkey carcasses weighing six pounds to sixteen pounds. The USDA quality grades will be A, B, and C. Participants may not touch any carcass or part; doing so will result in disqualification. If used, the shackle holding a carcass may be rotated to show the entire carcass.
  2. Each participant will place a class of four ready-to-cook turkey carcasses. Criteria for placing will be from USDA standards for turkey carcasses weighing six pounds to sixteen pounds. Participants may not touch any carcass; doing so will result in disqualification. If used, the shackle holding a carcass may be rotated to show the entire carcass. Following this class, participants will have ten minutes to prepare oral reasons for presentation.
  3. Each participant will present oral reasons for their placing of the class of ready-to-cook turkey carcasses.  Participants will have two minutes to present their reasons.  Reasons should include current USDA and poultry industry terminology and standards.
     
Class#   Points
4. Ten ready to cook chicken and/or turkey carcasses and/or/parts 50
5. Four turkey carcasses for placing 50
6. Oral reasons for Class 5 50

Shell Eggs

  1. Each participant will grade a class of ten white (or white-tint)-shelled eggs. Criteria for grading will be from USDA standards for interior quality of market eggs. The USDA quality grades will be AA, A, B, and Loss. Participants must candle the eggs to determine the appropriate USDA quality grade, but improper handling of eggs will result in disqualification.
  2. Each participant will place a class of four one-dozen cartons of chicken eggs. Criteria for placing will be from USDA standards for exterior shell soundness and cleanness (i.e., quality grades A, B, and Dirty), and will also include uniformity in size and color of eggs in the cartons. Participants may not touch any egg or carton; doing so will result in disqualification.
  3. 3. Each participant will determine written factors for the placing of the class of cartons of chicken eggs. The written factors will relate to the criteria used for placing the cartons of eggs.
     
Class#   Points
7. Ten white-shelled eggs for interior quality grading 50
8. Four one-dozen cartons of chicken eggs for placing 50
9. Written factors for placing cartons of eggs 50

Further Processed Poultry

  1. Each participant will place a class of four further processed poultry meat products (e.g., precooked, breaded chicken meat patties, tenders, or nuggets).  Criteria for placing will be batter/breading texture and color, meat color and texture, appropriateness of shape and size, and evidence of foreign material. Participants may not touch any product; doing so will result in disqualification.
  2. Each participant will determine written factors for the placing of the class of further-processed poultry meat products.  Written factors will relate to the criteria used for placing the products.
  3. Each participant will identify ten poultry parts. Poultry parts to be identified will be randomly selected and consistent with those used in the chicken processing and merchandising industries. The participant may not touch any part; doing so will result in disqualification.
     
Class#   Points

10. Four further-processed poultry meat products (e.g., precooked, breaded chicken meat patties, tenders, or nuggets) for placing

50

11. Four further-processed poultry meat products (e.g., precooked, breaded chicken meat patties, tenders, or nuggets) for factors

50
12. Ten poultry carcass parts for identification 50

Poultry Management Written Exam 

  1. The written examination and the team activity will be administered at the beginning of the event.
  2. Each participant will complete a thirty-item written examination on poultry production and management.  Five or more items will require mathematical calculations. Examination items will be developed from information found in the references (see Section VIII).
     
Class#   Points
13. Written Examination  150

IV. SCORING SUMMARY BY CLASS                 

  Points
·        Past Production (live birds) 50
·        Reasons (two sets; 50 each) 100
·        Broiler/Breeder 50
·        Turkey Carcass  50
·        Interior Quality 50
·        One Dozen Eggs 50
·        Carton Eggs 50
·        Chicken Patties 50
·        Ready to Cook 50
·        Breast Patties 50
·        Parts Identification 50
·        Written Test  150
·        Team Activity 200

Point Value of 13 Classes/Individual 750 (Total Possible Individual Points)

 Point Value of 14 Classes (including the Team Activity) 2,450 (Total Possible Team Points)

 V. TIEBREAKERS

If ties occur, the following events will be used in order to determine the ranking of award recipients:

  1. Written Management Exam
  2. Live Birds Evaluation

VI. REFERENCES

This list of references is not intended to be inclusive. Other sources may be utilized and teachers are encouraged to make use of the very best instructional materials available.  The following list contains references that may prove helpful during event preparation.

*Available from Instructional Materials Service (IMS), Texas
A&M University, 2588 TAMUS,College Station,TX 77843-
2588 (Phone: 979-845-6601; FAX: 979-845-6608;
ims@tamu.edu; http://www-ims.tamu.edu/).

  1. Poultry Science Manual for National FFA Career Development Events.* (Fourth Edition) (IMS Catalog #0418-4)

For even-number years (2002 and 2004) examination items will be derived from this reference except for those sections related to poultry anatomy, physiology, health, waste, environment, and marketing.

For odd-number years (2001, 2003,and 2005) examination items will be derived from this reference except for those sections related to poultry hatcheries, broiler breeders, market broilers, and turkey breeders.

(Note: Reference b., c., and d. are additional sources for the examination items.)

  1. Evaluation of Precooked, Breaded Chicken Patties* (14 color slides with four-page script) (IMS Catalog #5140)

c.       Poultry Grading Manual - Agriculture Handbook Number 31* (latest USDA edition) (IMS Catalog #0414)

d.      Egg-Grading Manual - Agriculture Handbook Number 75* (latest USDA edition) (IMS Catalog #0417)

The Hormel Computing Slide is available through the National FFA Agriculture Education Resources Catalog, Item #HCSS, $11.95 each, 5 or more $11.25 each.

VII. EXAMPLES

SCORING FORMAT SUMMARY

Placing Classes

 Class 3, 5, 8 and 10 are placing classes. Each class has a value of 50 points per participant. 

The Event Superintendent obtains (from the judge) the “official placing” of the class and the “basis of grading” (numerical difference or “cut” between each of the three pairs—top, middle and bottom—in the placing class). The three “cuts” are totaled; the total cannot exceed 15 points.

Selection Class Class 1, a keep-cull class, has a value of 50 points per participant, which is the sum of the point values given by the judge to the four birds selected to be “kept.” A participant’s score is calculated from a scorecard, which designates the point value for each of the eight birds in the class.

Example Selection Class

8

7

6

5

4

3

2

1

Bird Numbers

( 18 )

( 13 )

( 11 )

( 8 )

( 7 )

( 4 )

( 3 )

( 0 )

Point Values[1]

[1] Adapted from information provided by Don Sheets, Retired, Kansas Board of Agriculture, Topeka, Kansas.

Oral Reasons Classes

Class 2 and Class 6 are oral reasons.  Each class has a value of 50 points per participant.  The score is calculated from a scorecard (refer to the “Presenting Oral Reasons” section of the Poultry Science Manual for National FFA Career Development Events, Fourth edition.)

Grading Classes

 Class 4 and Class 7 are grading classes. Each class has a value of 50 points per participant.

Participant’s OFFICIAL GRADE

Grade

 

A

B

 C

A

5

3

1

B

3

5

3

C

1

3

5

 As shown above, Class 4 is scored based on the USDA quality grades A, B, and C. Each correct grade receives a score of five points. If the item is graded one quality grade below or above the correct grade, two points will be deducted to obtain a score of three points. If the item is graded two quality grades below or above the correct grade, four points are deducted to obtain a score of one point.

Participant’s OFFICIAL GRADE

Grade

 

AA

B

C

Loss

AA

5

3

1

0

B

3

5

3

0

C

1

3

5

0

Loss

0

0

0

5

 As shown above, Class 7 is scored based on the USDA quality grades AA, B, C and Loss. Each correct grade receives a score of five points. If the item is graded one quality grade below or above the correct grade, two points will be deducted to obtain a score of three points. If the item is graded two quality grades below or above the correct grade, four points are deducted to obtain a score of one point. However, if the “Loss” line is “crossed”(i.e., an incorrect judgment) all five points are deducted to obtain a score of zero points.

Written Factors Classes

Class 9 and Class 11 are written factors for Class 8 and Class 10, respectively. Each class has a value of 50 points per participant. For Class 9,each item is evaluated for three different quality factors. For Class 11, each item is evaluated for six different quality factors. Each item may be considered to have “no defect” or to have one or more defects.

  • For each correct match with the judge, zero points are deducted.
  • For each “no defect” missed or added, five points are deducted.
  • For each “critical factor” missed or added, five points are deducted.
  • For each “major factor” missed or added, three points are deducted.
  • For each “minor factor” missed or added, one point is deducted.
  • No score will be less than zero.

Identification Class

Class 12 is an identification class consisting of ten poultry carcass parts. The class has a value of 50 points per participant.  Each correct answer receives a score of five points.

Written Examination Class

Class 13 is an examination consisting of 30 multiple-choice items. The class has a value of 150 points per participant. Each correct answer receives a score of five points.

Team Activity Class

Class 14 is a team activity containing 15 questions. The class has a value of 200 points per team.. (Note: This class does not apply to individual participant scores)

SAMPLE SCORECARD FOR IDENTIFICATION OF PARTS

Directions: Darken the poultry carcass part that you consider correct for each of the ten items.

Part No.

1

2

3

4

5

6

7

8

9

10

Breast w/ ribs

o

o

o

o

o

o

o

o

o

o

Breast w/o ribs

o

o

o

o

o

o

o

o

o

o

Wishbone

o

o

o

o

o

o

o

o

o

o

Breast

o

o

o

o

o

o

o

o

o

o

Breast tenderloin

o

o

o

o

o

o

o

o

o

o

Bnls., skinless, whole breast

o

o

o

o

o

o

o

o

o

o

Bnls., skinless, breast half

o

o

o

o

o

o

o

o

o

o

Drumstick

o

o

o

o

o

o

o

o

o

o

Thigh

o

o

o

o

o

o

o

o

o

o

Skinless, boneless thigh

o

o

o

o

o

o

o

o

o

o

Leg

o

o

o

o

o

o

o

o

o

o

Wing

o

o

o

o

o

o

o

o

o

o

Wing, mid-joint flat

o

o

o

o

o

o

o

o

o

o

Back

o

o

o

o

o

o

o

o

o

o

Half

o

o

o

o

o

o

o

o

o

o

Breast quarter

 

 

 

 

 

 

 

 

 

 

Breast quarter w/o wing

o

o

o

o

o

o

o

o

o

o

Leg quarter

o

o

o

o

o

o

o

o

o

o

Thigh  w/ back

o

o

o

o

o

o

o

o

o

o

Drumette

o

o

o

o

o

o

o

o

o

o

Liver

o

o

o

o

o

o

o

o

o

o

Gizzard

o

o

o

o

o

o

o

o

o

o

Heart

o

o

o

o

o

o

o

o

o

o

Neck

o

o

o

o

o

o

o

o

o

o

 

SAMPLE SCORECARD FOR CARTON EGGS

CARTON EGGS FACTORS SCORECARD

Directions:             Darken the exterior quality factors that you considered when placing the class.

Carton No. 

Soundness

1

2

3

4

Checked  or cracked shell

o

o

o

o

Irregular Shape

o

o

o

o

Calcium Deposits

o

o

o

o

(Rough, Elongated)

 

 

 

 

Definite Ridges

o

o

o

o

Body Check

o

o

o

o

Cleanness

Adhering Dirt

o

o

o

o

Slight Stain

o

o

o

o

Prominent Stain

o

o

o

o

Uniformity of Carton

Color 

o

o

o

o

Size 

o

o

o

o

No Defect

o

o

o

o