Ag Mechanics 
This event tests both technical and agricultural mechanics skills. A team of three or four members must demonstrate their ability to work with others while solving problems. During the event, members complete a written exam and demonstrate problem-solving and hands-on performance skills. The event takes a “systems” approach and emphasizes machinery and equipment systems, related industry and marketing systems, energy systems, structural systems and environmental/natural resource systems.

Dairy Cattle 
During this event, team members complete a written exam, evaluate dairy cattle on physical characteristics and analyze cows based on pedigree and herd record.  Teams consist of three or four members and the top three scores are compiled for team results.

Entomology 
Students apply the fundamentals of entomology and develop skills in identifying common insects and their significance to people and agriculture.

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.

Food Science and Technology 
A four member team designs a new food product or re-designs an existing one using a marketing scenario, as they covers product development and presentation, along with food safety issues. Participants use their sensory skills to evaluate and solve problems while applying sound principles in a decision making process.

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
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.

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.

Meats 
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.

Poultry 
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 
To promote career and post-secondary readiness by providing opportunities to develop knowledge and demonstrate skills in the field of veterinary science.

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.