BBQ Presentation Basics

I. Select a central theme for your presentation.

1. Decorate your posters to central theme.
2. Dress appropriate for theme.
3. Use props and table dressings to go with your central theme.
4. Do not do presentation on how to barbecue.

II. Be creative.

1. Use props.
2. Use movable parts on posters.
3. Use a "play on words" to your advantage.

III. Presentation topic is open to contestant's choice.

1. However, be sure to cover the following:
1. Nutritional value of poultry meat
2. Further processing, marketing, other reasons for market expansion
3. Vertical integration and contact growers part in the industry
4. Food handling and safety
2. Other topics to consider:
1. Grading and inspection of carcasses
2. History of the industry

IV. Practice, practice, practice.

1. Give to different types and sizes of audiences.
2. Be prepared to give the presentation with limited or no notes. Those who are comfortable without notes do best.

V. Where to get help preparing and perfecting

1. Volunteer leaders
2. 4-H agent or home economist agent, who is a great source of food information
3. High school speech and/or home economics teacher
4. Peers also doing presentations

VI. About the posters

1. Only put specific/necessary information on your posters.
1. Posters should highlight important facts.
2. Only use 3 to 7 posters
1. One introduction poster
2. One to five subject posters to help explain key topics
3. One summary poster
2. Poster should not be cluttered and easy to read from 25 feet away.
1. Limit text on each poster.
2. Text should be at least 1 inch tall.
3. Use block letters.
3. Always keep posters flat. Do not roll, or they will not display properly.
4. Add interactive pieces to add to the presentation. Velcro, sticky paste, or slip in areas can be used.

VII. About presentation content

1. Presentation should have the following parts:
1. Introduction of theme and main topics (keep brief but interesting)
2. Body which discusses each topic in greater detail (Don't be too wordy or try to cover in excessive detail.)
3. Summary of the important points in each topic (be to the point)
2. Use accurate, practical, and factual information.
1. If using statistics or numbers, give source of information.
2. Use recent information within 3 to 5 years of presentation.
3. Have a good knowledge and understanding of all topics in presentation and of poultry industry.

VIII. Other helpful hints

1. Tour an integrated poultry company and see it in person. Ask questions about how the company operates its many divisions.
2. Have the presenters do research and develop their own presentation. Guidance is good. However, writing a presentation for the youth will usually put the youth at a disadvantage.
3. Presentation should be individualized for each youth:
1. Knowledge level
2. Style
3. Pace
4. Interest level