Start by picking a 4-H Club. Learn more about how to choose your club.
Learn how to shop for, prepare, and serve nutritious food safely, and learn how to maintain good health through a balanced diet.
Subcategories of the Foods project include but not limited to:
Coming soon
Select manuals are available on the Colorado 4-H Website. Other manuals will be distributed to 4-H members through their organizational leaders (club leaders) after enrollment is complete.
4-H E-Records were previously known as Record Books. Each project has its own E-Record book that members are required to complete each year. We recommend downloading and starting your record book right away. All record books should be kept in a 3-ring binder. The front cover should have the 4-H'ers name, unit number, and project.
Need help filling out your E-Record? Talk to your club leader, project leader, or visit our E-Record help page.
If you participate in the Larimer County Fair, you will turn in your e-record at Interview Judging Day in July. Learn more about getting your project ready for the Larimer County Fair.
2024 - 2025 Food and Nutrition Record Book (PDF)
2024 - 2025 Food and Nutrition Record Book (DOCX)
Members in the Foods and Nutrition project are not required to complete units in order. They may enroll in only one unit per 4-H year. The curriculum of the units are designed for members 8-18 years old who are beginner cooks.
Topics in the Cooking 201 manual include:
Members who choose to exhibit at the County Fair can enter one or more of the following:
Topics in the Cooking 201 manual include:
Members who choose to exhibit at the County Fair can enter one or more of the following:
Topics in the Cooking 301 manual include:
Members who choose to exhibit at the County Fair can enter one or more of the following:
Topics in the Cooking 401 manual include:
Members who choose to exhibit at the County Fair can enter one or more of the following:
Topics in the Outdoor cooking and living manual include:
Topics in the Food Preservation, Unit 1 & 2 Freezing & Drying:
Topics in the Food Preservation, Unit 3 Boiling Water Canning:
Please note, this unit is for Intermediate and Senior 4-H members.
Topics in the Food Preservation, Unit 4 Pressure Canning:
Please note, this unit is for Intermediate and Senior 4-H members.
Topics in the Cultural and Ethnic Foods manual include:
Please note, this unit is for Intermediate and Senior 4-H members.
Members in the Passport to Foreign Cookery unit will:
ADDRESS
1525 Blue Spruce Dr.
Fort Collins, CO 80524-2004
Phone: (970) 498-6000
HOURS
7:30 a.m. - 4:30 p.m.
Monday - Friday
SPECIAL HOLIDAY HOURS
December 26th - December 31st our front desk will be open from 7:30 am - 12 pm
Our office follows the Larimer County Holiday Calendar for office closures.
Colorado State University Extension is an equal opportunity provider. Colorado State University does not discriminate on the basis of disability and is committed to providing reasonable accommodations. CSU’s Office of Engagement and Extension ensures meaningful access and equal opportunities to participate to individuals whose first language is not English. Colorado State University Extension es un proveedor que ofrece igualdad de oportunidades.
Colorado State University no discrimina por motivos de discapacidad y se compromete a proporcionar adaptaciones razonables. Office of Engagement and Extension de CSU garantiza acceso significativo e igualdad de oportunidades para participar a las personas quienes su primer idioma no es el inglés.
Col.st/ll0t3
