Texas A&M University Meat Judging Camp

Transcription

1 Texas A&M University Meat Judging Camp Comprehensive program plan Madalynn Kainer

2 Table of Contents Stage A: Agency Culture The Agency and Its Mission... 3 Job Descriptions... 4 Venue... 6 Strategic Programming Directions... 8 Stage B: Targeted Programming Development Participant Input... 9 Needs Assessment Program Goals and Program Design Stage C: Operational Strategies Program Plan Stage D: Follow Up Analysis Evaluation Future Recommendation References Index

3 Agency Name: Texas A&M University Department of Animal Science Mission Statement: Our mission is to grow and cultivate students through dynamic and challenging undergraduate and graduate programs, such as classes, research, extra-curricular activities, judging teams and Extension programs, based in a variety of fields, including beef cattle, ruminant nutrition, reproduction physiology and genetics. Vision Statement: Our vision is to ensure students involved in the Department of Animal Science gain the skills and knowledge, through teaching, research and Extension programs, to succeed and thrive in the professional agricultural sector. Values Statement: The Department of Animal Science s core values closely reflect the core values of Texas A&M University, which are loyalty, integrity, excellence, leadership, selfless service and respect. Agency s Organizing Authority: Government Agency Agency s Organizational Structure: The Department of Animal Science is comprised of many people. I am focusing on the personnel involving judging teams, including wool, meats and livestock. Our coordinators work closely with faculty and the students, ensuring the best possible experience for students participating on a judging team at Texas A&M University. Meat Judging Coordinator Student Assistant 3

4 JOB DESCRIPTION Meat Judging Coordinator (My Job Description) Function Statement The meat judging coordinator will organize and implement all contest trips, 4-H and FFA contests and clinics, recruitment events and fundraising events for Texas A&M Meat Judging. Supervision The Meat Judging Coordinator will report to the Head of the Department of Animal Science. Task Statements Make travel arrangements for the team when traveling for contests. Assist instructor of ANSC 317, Meat Selection, Evaluation and Grading. Plan and host meat judging contests for Texas 4-H and FFA youth. Plan and implement meat judging recruitment events. Plan and implement fundraising events, such as the annual mud volleyball tournament. Plan and implement meat judging clinics and summer camps for Texas 4- H and FFA youth. Order apparel and equipment for team. Create a social media strategy and update a blog for promotion of the meat judging team. Work with alumni and businesses for sponsorships and fundraising. Worker Traits Must be well organized and good at time management. Must be able to plan and visualize events from the beginning to the end. 4

5 Must be an effective communicator. Must be knowledgeable in forms of social media, such as Facebook, Twitter and blogging. Knowledge of meat judging. Desired Education Experience A bachelor s degree in communications, animal science, or event management is required. Previous knowledge of judging teams and experience in event management is preferred. Special Requirements Applicants must reside in the Bryan/College Station area. JOB DESCRIPTION Student Assistant Function Statement The student assistant will work with the Meat Judging Coordinator in organizing all contest trips, 4-H and FFA contests and clinics, recruitment events and fundraising events for Texas A&M Meat Judging. Supervision The student assistant will report to the Meat Judging Coordinator. Task Statements Make travel arrangements for the team when traveling for contests. Serve as a student teaching assistant for ANSC 317, Meat Selection, Evaluation and Grading. Assist in planning 4-H and FFA contests, recruitment events, fundraising events, clinics and summer camps. Assist in ordering apparel and equipment for team. Wash and fold laundry used by the meat judging team. Update social media sites and blog weekly. Write thank you letters for donors and supporters. Assist Meat Judging Coordinator in any other office tasks. Worker Traits Must be well organized and good at time management. Must be able to plan and visualize events from the beginning to the end. Must be an effective communicator. Must be knowledgeable in forms of social media, such as Facebook, Twitter and blogging. 5

6 Knowledge of meat judging. Desired Education Experience Working on a bachelor s degree in communications, animal science, or event management. Previous knowledge of judging teams and experience in event management is preferred. Special Requirements Applicants must be a student at Texas A&M University. Applicant must be able to commit 15 hours per week. 6

7 Venues The Texas A&M Meat Judging team primarily uses the Rosenthal Meat Science and Technology Center, located on Texas A&M University s campus, for practice, recruiting events, contests, clinics and camps. The classroom, located inside of Rosenthal, is equipped to hold over 150 students. The classroom is also equipped with a rail system connected to the coolers. This allows faculty and staff to bring product into the classroom for teaching purposes. The facility is also equipped with three coolers, suitable for carcass and cut classes to be set up in. The Center also has two cutting rooms, with seating, suitable for classes or instruction. The Rosenthal Meat Science and Technology Center is the perfect location to host the 2016 Texas A&M Meat Judging Camp. Rosenthal Meat Science and Technology Center 488 Olsen Blvd. College Station, TX Rosenthal Meat Science and Technology Center Classroom, Cooler and Cutting Lab 7

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9 Strategic Programming Directions Increase awareness and participation in the Texas A&M Meat Judging program through recruitment events, clinics and camps. Provide support to the students and coaches involved with the meat judging team by providing a positive and fun environment, as well as procure donations to ensure a financial stable program. Assist in cultivating the skills necessary for success in meat judging, as well as the professional sector through participation in the meat judging program. 9

10 Participant Input Primary Audience Location Age Gender Occupation Education Religion Race College Station, Texas Freshman, sophomore or junior at Texas A&M University. Male or female. Student Some college education. All religions are welcome to participate. All races are welcome to participate. Students at Texas A&M University who are interested in meat science and being on a judging team are our primary audience. These students are hard working, self-motivated and dedicated. They are typically a student in the College of Agriculture and Life Sciences. They understand that the skills and knowledge gained through being on a judging team will put them above their competitors on the job search. The Texas A&M Meat Judging Team desires students like this to carry on the legacy at Texas A&M University. Secondary Audiences Location Age Gender Occupation Education Religion Race Must be a resident of the state of Texas. 7 th 12 th Grade Male or female. Student Middle or high school. All religions are welcome to participate. All races are welcome to participate. Our secondary audience includes our Texas A&M Meat Judging Camp participants. These individuals must be active 4-H or FFA members with an interest in meat science and being on a judging team. There is such a large range of ages because anyone involved in these organizations may participate in meat judging. These students are hard working, self-motivated and eager to learn. We hope that these students will learn more about Texas A&M University, and the opportunities we offer. 10

11 Needs Assessment With the latest concerns in food safety, food security and sustainability, more and more individuals with a background in animal science and meat science are needed to help solve these issues. Companies are looking for smart, hardworking, determined individuals to work for their companies. After housing a focus group with animal and meat science industry leaders, we discovered that individuals that listed being involved with a judging team, such as meat judging, had a greater chance of being offered a job. We recognize this fact and strive to prepare our students to be the best they can be. The mission of the Department of Animal Science is to grow and cultivate students through dynamic and challenging undergraduate and graduate programs, such as classes, research, extra-curricular activities, judging teams and Extension programs, based in a variety of fields, including beef cattle, ruminant nutrition, meat science, reproduction physiology and genetics. We believe that the programs we host fully support the mission of the Department. Whether that be recruiting for the next meat judging team, hosting a fundraiser for the meat judging program or teaching our youth about meat judging, we believe that we are cultivating the next generation of students. 11

12 Texas A&M Meat Judging Meat and Greet Recruitment Event Statement of Need: This event will increase awareness and participation in the meat judging program by giving the attendees more information about meat judging and introducing them to current and former team members. Competition: Individuals might be interested in other judging programs, have no interest in meat judging or do not have the time to dedicate to the meat judging program. Target Population: The target population for this event is freshman, sophomores and juniors at Texas A&M University interested in meat science and being on a judging team. Strategic Planning Goal: Increase awareness and participation in the Texas A&M Meat Judging program through recruitment events, clinics and camps. Program Format: Instructional Management by Objective Goals By the first recruitment event, we will have at least 50 people attend and participate in the event. By the second year, we will increase awareness of the event by investing in a paid social media campaign on Facebook. By the third year, we will have two events throughout the year to recruit new members. 12

13 Texas A&M Meat Judging Alumni Tailgate Statement of Need: This event will procure donations to ensure a financial stable program, and allow past judging team members to meet and interact with other Texas A&M Meat Judging alumni. Competition: Individuals might attend other tailgates located on campus, or choose not to attend the tailgate because they do not want to drive to College Station, they do not have tickets to the game, or because they cannot take time off of work. Target Population: The target population for this event is any past alumni of the Texas A&M Meat Judging program, including coaches, team members and past coordinators. Strategic Planning Goal: Provide support to the students and coaches involved with the meat judging team by providing a positive and fun environment, as well as procure donations to ensure a financial stable program. Program Format: Special Event Management by Objective Goals By the first year, reach at least 200 past Texas A&M Meat Judging alumni with invitations and phone calls, giving them information about the event. By the second year, raise at least $10,000 through donations and silent auction items for the Texas A&M Meat Judging program. By the third year, increase participation to at least 100 people. 13

14 Texas A&M University Meat Judging Camp Statement of Need: This camp will cultivate FFA and 4-H member s skills necessary for success in meat judging, as well as in the professional sector. This event will increase awareness and participation in the Texas A&M Meat Judging program. Competition: Individuals might want to attend other camps throughout the summer, or do not have the means to travel to College Station. Target Population: The target population for this event is youth, between the ages of 8 18 years old, who reside in Texas and are members of a local FFA chapter or 4-H club. Strategic Planning Goal: Assist in cultivating the skills necessary for success in meat judging, as well as the professional sector through participation in the meat judging program. Program Format: Instructional Management by Objective Goals By the first year, we will have at least 30 camp participants. By the second year, we will have a session for novice judgers and a session for advanced judgers. By the third year, we will host a coach s clinic, which coincides with the youth camp. Planning and Performance Objectives There will be at least 45 retail identification products available for review and practice. 5 participants will get a perfect score in the retail identification section of the camp contest. At least 50% of the campers will be able to correctly identify 30 retail identification products. 14

15 There will be 6 classes, including beef carcasses, beef cuts, pork carcasses, pork cuts, lamb carcasses and retail cuts, available for teaching. 5 participants will get a perfect score (300) in the placing portion of the camp contest. At least 75% of the campers will be able to correctly place at least 3 classes. There will be at least 2 experienced reasons listeners on staff at camp to assist students in speaking reasons. By the end of camp, campers will increase their scores in reasons through practicing and receiving constructive criticism from staff members. By the end of camp, campers will learn 10 new phrases to use in their reasons. 15

16 Operational Strategies Program Title: The Texas A&M University Meat Judging Camp is an instructional camp designed for 4-H and FFA youth, between the ages of 13 and 18, who are interested in improving their skills in meat judging. This camp will be held July 14-16, 2016 and housed on the campus of Texas A&M University. This event is hosted by the Texas A&M University Department of Animal Science and the Texas A&M University Meat Judging Team. Agency Mission and Programming Philosophy: Our mission is to grow and cultivate students through dynamic and challenging undergraduate and graduate programs, such as classes, research, extra-curricular activities, judging teams and Extension programs, based in a variety of fields, including beef cattle, ruminant nutrition, reproduction physiology and genetics. Need for the Program: Judging teams, such as livestock, meats and dairy, are an exciting and educational project for any 4-H or FFA member. Judging programs teach students problem solving and decision-making skills, as well as dedication. The Texas A&M Department of Animal Science and the members of the Texas A&M Meat Judging Team recognize the importance of youth judging programs and wish to support them whenever possible. By offering this camp to youth, the Texas A&M Department of Animal Science and the Texas A&M Meat Judging Team hope to instruct youth and improve their skills needed for success in various meat judging contests. Terminal Performance Outcomes of the Program: Students who attend this camp will learn skills necessary in order to become successful evaluators. Skills including, speaking reasons, retail identification and placing classes. Venue Arrangements: The Texas A&M University Meat Judging Camp will be housed at the Rosenthal Meat Science and Technology Center, in College Station, Texas. The Meat Judging Coordinator will reserve the venue and sign a contract. The reservation fee for this facility is $750. Rosenthal Meat Science and Technology Center 488 Olsen Blvd. College Station, TX

17 Special Arrangements Housing: The camp participants will be housed at Hullabaloo Hall, on the campus of Texas A&M University. The number of rooms will be determined based on the number of participants and the types of rooms available. Participants need to be advised to bring linens, towels and toiletries. An online form must be filled out, and a contract must be signed 6 months prior to the event. T-shirts: A t-shirt will be given to each participant. A t-shirt will be designed through CC Creations, based in College Station, Texas, 3 months prior to the event. T-shirt sizes will be collected through the registration form. The t-shirts will be picked up one week prior to the event. Catering: Each meal served at the Texas A&M University Meat Judging Camp will catered by an outside party. July 14, 2016 o Dinner Domino s: pizza July 15, 2016 o Breakfast Kolache Rolfs: assorted fruit and meat kolache tray o Lunch HEB: assorted sandwich trays, bagged chips and cookies o Dinner J Cody s: beef/chicken fajitas, corn casserole, rice, tortillas, grilled onions and peppers, pico de gallo, salsa, sour cream, guacamole, cheese, tea and cobbler July 16, 2016 o Breakfast Shipley s: assorted donuts o Lunch McAllister s: assorted box lunches 17

18 Transportation: Car rentals should be made two weeks prior to the event. Three 15-passenger vans will be rented to transport students. Drinks/Snacks/Supplies: Drinks, such as soda and bottled water, need to be purchased from Sam s two weeks prior to the event. Coke, Diet Coke, Dr. Pepper and Diet Dr. Pepper should be purchased. Snacks should also be purchased for breaks throughout the camp. Snacks should include various chips, crackers and cookies. Any other supplies, such as napkins, plates, etc., shall also be purchased prior to the event. Awards: Awards will be given to the top three individuals at the camp contest. These awards should be ordered through CC Creations, based in College Station, TX. Three plaques should be ordered for these individuals one month prior to the event. Booklets: Booklets will be given to each camper with all of the information presented at the camp. These booklets need to compiled and bound one month before the camp. Meat: Campers will need access to product to evaluate and judge. The Meat Judging Coordinator will work with the manager of the Rosenthal Meat Science and Technology Center to ensure there will be an adequate amount of product available to use for the camp. Inclusion Plan: The Texas A&M University Meat Judging Camp is accessible to any individual within the given age limit. Anyone with disabilities has the same opportunity to participate and learn from this camp. Equipment, Supplies and Materials Needed Item Quantity Provided by Department of Animal Science? Laptop 1 Yes T-shirts 45 Yes Award Plaques 3 Yes Snacks (Assorted) 5 boxes Yes 18

19 Drinks (Soda) 12 cases Yes Drinks (Water) 8 cases Yes Napkins 200 Yes Plates 200 Yes Ice No Plastic Cutlery Set (100 2 Yes spoons, knives and forks) Booklets 30 Yes Flyers 200 Yes Promotion Plan The Department of Animal Science utilizes social media outlets such as Facebook and Twitter. Information about the camp will be distributed on these outlets. This a free form of advertisement that can be utilizes. Information about the camp will be posted on the Department of Animal Science s website. This is ultimately where participants will go to register for the camp. The Texas A&M Meat Judging Team will distribute flyers at various 4-H and FFA contests held throughout the year. This will give students the opportunity to meet the counselors and interact with them. Flyers will also be distributed at the major livestock show s meat judging contests. Budget and Pricing Information Item Quantity $ Per Item Total Cost Vendor Venue Rental 1 $ $750 Rosenthal Meat Science and Technology Center T-shirts 45 $7.35 $ CC Creations Award 3 $28.00 $84.00 CC Creations Plaques Snacks 5 Boxes $11.00 $55.00 Sam s Soda 12 Cases $11.00 $ Sam s Bottled 8 Cases $4.00 $32.00 Sam s Water Napkins 1 $8.98 $8.98 Sam s Plates $11.48 Sam s 19

20 Plastic 2 $9.96 $19.92 Sam s Cutlery Set Booklet 30 $30.00 $ Copy Corner Frocks 60 Free Free Rosenthal Meat Science and Technology Center Hard Hats 60 Free Free Rosenthal Meat Science and Technology Center Flyers 200 $0.49 $98.00 Copy Corner Hair nets & gloves I box of hair nets Free Free Rosenthal Meat Science and Technology Center and two boxes of gloves Housing 18 rooms $35/per night $ Residence Life Rental Vans 3 $120/per day $360 Enterprise Catering (Friday dinner) 12 pizzas $9.99 $ Domino s Catering (Saturday morning) Catering (Saturday lunch) Catering (Saturday night) Catering (Sunday morning) 60 kolaches $1.64 $98.98 Kolache Rolfs 4 trays $27.49 $ H-E-B 50 $11.75 $ J Cody s 60 donuts $7.49/dozen $37.45 Shipley s TOTAL EXPENSES: $ Registration Plan Registration will be housed through the Department of Animal Science. Participants will be allowed to register online. They will fill out the appropriate information and provide a method of payment. Cash or checks may be mailed 20

21 to Kleberg, and credit cards will be accepted online. Once participants finish the registration, they will be required to bring separate forms to check-in. These forms include a medical disbursement form, pick up verification form, camp code of conduct, and medical waiver. Cost of registration is $ Registration will be due one month prior to the event. After this, a $50 late fee will be added. If registration is filled, a wait list will be created. If a participant cancels, that spot will become open to the first individual on the waitlist. Staffing and Staff Orientation Plan Outside of the jobs listed on pgs. 3 and 4, all of the counselors for the camp will be required to be a member of the Texas A&M Meat Judging Team. These members are trained in the materials that will be taught to the participants. Members will serve as instructors throughout the course, and serve as chaperones outside of the teaching time. These students will represent Texas A&M University to the fullest extent. Two weeks prior to the camp, all staff and counselors will have an orientation to go over the schedule and the counselors responsibilities. At this orientation, counselors will learn about expectations and their duties throughout the camp. Major Function Staffing Venue Arrangement Program Material Task Organize and assign tasks to Meat Judging team members. Arrange and sign contract Create content for the camp and create a schedule Management Plan Time Completed By? Required to Complete 2 days Meat Judging Coordinator 2 days Meat Judging Coordinator 1 week Meat Judging Coordinator/Student Assistant Deadline June 30, 2016 January 15, 2016 July 1, 2016 Promotion Create flyers 1 week Student Assistant February 21

22 and social media content Equipment Purchase/order all necessary materials Registration Compile all data from online registration Evaluation Compile all data collected from surveys and present to staff Catering Contact all catering companies and arrange meals T-shirts & Design and Awards order t-shirts and awards Housing Create arrangement with Department of Residence Life Transportation Reserve vans from Enterprise and pick up/drop off vans 1, weeks Student Assistant Varies 1 week Student Assistant July 8, week Student Assistant January 15, days Student Assistant July 1, week Meat Judging Coordinator 1 week Meat Judging Coordinator May 15, 2016 April 15, days Student Assistant July 1, 2015 Cancellation Plan If the Texas A&M Meat Judging camp is cancelled two weeks prior to the event, a full refund will be provided to the participants registered for the camp. If the Texas A&M University Meat Judging Camp is cancelled two weeks before the event, participants will be given half of their registration fee back. 22

23 Set Up Since the campers do not arrive until the afternoon, the morning of the first day of camp will be used as a set-up period. The classroom in Rosenthal will need to be organized in such to host a camp. One booklet and one t-shirt should be placed at each seat. In the coolers, classes and carcasses should be arranged for easy accessibility. Risk Management Participants will sign a medical waiver and a medical distribution form. These forms will protect the Department of Animal Science from all concerns based on medical issues. No participants will be allowed to handle knives or any other cutting equipment located in the Rosenthal Meat Science and Technology Center. All counselors will be required to know first aid and CPR. All participants will be under staff supervision at all time. All counselors will be aware of emergency procedures followed at Rosenthal and Hullabaloo Hall. Animation Plan Friday 1:00 PM Participants will meet Hullabaloo Hall, Room 117B to finish their registration and to get their room assignment. Staff will finish setting up Rosenthal. 2:30 PM After all participants arrive, three vans will transport the campers to the Rosenthal Meat Science and Technology Center. 3:00 The Meat Judging Coordinator will welcome campers, and the campers will official meet all staff and counselors. The Meat Judging Coordinator will go over the Code of Conduct and give a brief overview of the camp. A simple icebreaker will be played to get to know everyone. 3:30 PM The first session will begin. This session will cover scoring and note taking. One counselor will teach this portion, and other counselors will assist when necessary. Staff will 23

24 set out a snack for the afternoon. 4:15 PM The second session will begin. This session will cover beef carcass evaluation. One beef carcass shall be brought into the classroom to use for demonstration. Any time there is a carcass or cut brought into the classroom for demonstration, campers much wear a hair net and gloves provided by the Rosenthal Meat Science and Technology Center. During this time, the dinner will arrive. Available staff should assist in setting up dinner in the hallway. 6:00 PM Campers will eat dinner at this time. After participants are done eating, staff should clean up as soon as possible. 6:45 PM The third session will begin. This session will cover beef cuts evaluation. No product should be brought into the classroom. 8:30 PM The fourth and final session of the day will begin. This session will cover quality and yield grading. No product will be brought into the classroom. After the session is over, campers will be taken back to Hullaballoo Hall to get ready for bed. 11:00 PM At 11:00 PM, a lights-out time will be enforced. Saturday 8:00 AM Half of the staff will arrive at Rosenthal at 7:00 AM to begin preparing for the day. The kolaches will be delivered at 8:00 AM, and the students and the rest of the staff should arrive at Rosenthal at 8:00 AM. 8:30 AM The first session of the day will begin. This session will cover pork carcass evaluation. One pork carcass will be 10:00 AM brought into the classroom as a demonstration. The second session of the day will begin. This session will cover pork cut evaluation. No pork cuts will be brought into the classroom as a demonstration. 11:30 AM The third session of the day will begin. This session will cover lamb carcass evaluation. One lamb carcass will be brought into the classroom as a demonstration. At this time, the lunch should arrive. Some counselors will need to set up lunch for the participants. 1:00 PM Lunch will be served. After the campers are finished eating, half of the counselors will clean up lunch. 24

25 2:00 PM The fourth session of the day will begin. This session will cover reasons and questions. All counselors will need to be made available for this session. 4:00 PM The fifth and final session will begin. This session will cover retail identification and classes. The campers will be brought to the fabrication room to examine these cuts. Participants will be loaned a frock, hair net, hard hat and gloves to use for this portion. Staff will need to assist all parties with this step. Towards the end, catering will arrive. When catering arrives, direct them to Rosenthal. 6:00 PM Dinner will be served. After the campers are finished eating, half of the counselors will clean up dinner. 10:30 PM At 11:00 PM, a lights-out time will be enforced. Sunday 7:30 AM Half of the staff will need to arrive at 6:30 AM to ensure everything was set up and organized for the day ahead. The other half of the staff will transport campers from the dorms. 8:00 AM The practice contest will begin. This contest will consist of 6 different costs. All staff will serve as group leaders and reasons listeners. Towards the end of the contest, some staff will need to set out lunch. After all answers are turned in, the student assistant will begin tallying the results. 12:00 PM After the participants are done with the practice contest, they can grab a boxed lunch. After lunch is complete, half of the staff will clean up. 1:00 PM The awards will be presented from the morning s contest. After the awards are presented, the meat judging coordinator will thank everyone for coming and dismiss the participants. Participants will be taken back to Hullabaloo Hall where they will be picked up by a parent or guardian. Staff is instructed to request a photo identification before releasing a child to a parent or guardian. 25

26 Program Wrap-Up After the camp is complete, the staff and volunteers will clean up the Rosenthal Meat Science and Technology Center, return the vans to Enterprise and finalize arrangements with Hullabaloo Hall. Any equipment or supplies not used will be put into storage for use at future events. Evaluation During the last day of the camp, staff members will hand out and collect evaluations filled out by the participants. The goal of these evaluations is to determine whether each section of the camp is effective, and what the campers liked and disliked about the event. The staff will give the completed evaluations to the student assistant. The assistant will then compile all evaluations into a spreadsheet, one week after the camp. The assistant will summarize the data, and share the information with the meat judging coordinator. The meat judging coordinator will write down the summarized information into memo format, and the meat judging coordinator, student assistant and the department head will meet and discuss whether changes are necessary for the following year s event. 26

27 To: Dr. Russell Cross, Department Head From: Madalynn Kainer, Meat Judging Coordinator Date: July 25, 2016 Subject: 2016 Texas A&M Meat Judging Camp The 2016 Texas A&M Meat Judging Camp was recently held on the Texas A&M University campus, from July 14-16, We recently reviewed and compiled evaluations completed by the participants into a spreadsheet. The average age of the participants was 15. This was our projected average age. We were pleased with the maturity and experience level of this age group, and plan to continue to cater this camp to that age group. Participants came from all over the state of Texas. The participants were also evenly split between 4-H and FFA membership. Overall, we saw improvement from the participants in every section of the camp. The section of the camp in which the participants saw the most improvement was retail identification. The section of the camp in which the participants saw the least improvement was reasons and questions. Overall, participants were pleased with the food, lodging and staff of the camp. I recommend that we continue to offer this camp to 4-H and FFA members. Overall, all participants were pleased with this camp, and 100% of the participants would recommend this camp to others. Next year, we plan on providing more breaks to the participants, and devoting more time and resources to reasons and questions. We hope that this camp fully represented the efforts of the Department of Animal Science to educate young people in animal agriculture. Thank you for your support of this event. Sincerely Madalynn Kainer 27

28 References Texas A&M College of Agriculture and Life Sciences. (n.d.). Retrieved November 19, 2015, from Texas A&M College of Agriculture and Life Sciences. (n.d.). Retrieved November 19, 2015, from Kolache Rolfs - Serving the Best Kolaches Since 6 a.m. (2015). Retrieved November 19, 2015, from McAlister's Deli. (n.d.). Retrieved November 19, 2015, from J. Cody's Steak and Barbeque Restaurant Bryan/College Station, Catering Home. (n.d.). Retrieved November 19, 2015, from C.C. Creations. (n.d.). Retrieved November 19, 2015, from Welcome to Department of Residence Life Department of Residence Life. (n.d.). Retrieved November 19, 2015, from Order Domino's. (n.d.). Retrieved November 19, 2015, from Sam's Club. (n.d.). Retrieved November 19, 2015, from Deli. (n.d.). Retrieved November 19, 2015, from (n.d.). Retrieved November 19, 2015, from Howdy! 28

29 Howdy camper! Thank you for registering for the 2016 Texas A&M Meat Judging Camp! We are excited to hosting this fun and education event. Members of the 2015 and 2016 Texas A&M Meat Judging Teams are busy preparing material to teach you, and cannot wait to meet you. We wish to remind you of a few points before you arrive in Aggieland! Check in will be located in Hullaballoo Hall. Please bring all additional forms and waivers, located on our website. Packing please bring a sleeping bag or linens and toiletries, Hullaballoo Hall WILL NOT provide these. Additionally, we will be in the cooler some during that week. Please bring warmer clothes. All meals will be provided. Students will not be released to anyone unless proper identification is provided. If you have any questions or concerns during camp, please call my cell phone number at or my student assistant, Kline, at We are looking forward to an exciting camp! Sincerely, Madalynn Kainer Meat Judging Coordinator 29

30 2016 Texas A&M University Meat Judging Camp Registration Form Name: Adult T-Shirt Size: Age: Circle: Female or Male Circle: 4-H or FFA Street Address: City/State/Zip Code: Phone Number: Address: Name of Emergency Contact: Phone Number: 30

31 Each participant must be signed out at Hullaballoo Hall. When campers are picked up, parents/guardians must present a photo ID and sign their child out with their initials. Only those authorized in writing by the primary caregiver may remove the child from the program. Staff members will request photo identification if the person picking up the child is unfamiliar and check the authorization form. Students will NOT be released to anyone unless proper identification is provided by the person making the request and is on file with us. Verbal requests will NOT be accepted. Please be aware that we do this for the safety and protection of the children in our programs. Your child will not be released to anyone without prior written notice Permission and responsibility are granted to (adult) to pick up (camper) from the Texas A&M Meat Judging Camp at Hullabaloo Hall in College Station, Texas. Guardian Signature Date Phone 31

32 2016 Texas A&M Meat Judging Camp Participant Evaluation Name (Optional): Age: County: Do you participate in meat judging through: 4H or FFA? For the following topics, please rate your knowledge level BEFORE to the camp, and AFTER the camp. (1 = no knowledge, 10 = expert level) Scoring and Note Taking BEFORE AFTER Beef Evaluation BEFORE AFTER Quality and Yield Grading BEFORE AFTER Pork Evaluation BEFORE AFTER Lamb Evaluation BEFORE AFTER

33 Retail Identification BEFORE AFTER Reasons and Questions BEFORE AFTER Please rate the following (1 = worst, 10 = best). Overall Camp: Lodging: Food: Staff: Would you recommend this camp to others? YES or NO? What did you like most about this camp? What should we do differently? 33