How to Run a Middle School Talent Show
Preparing and organizing a middle school talent show requires a great deal of preparation and planning for the organizer. Several people will need to help you gather the materials ahead of time, to ensure that everything runs smoothly. You must make important decisions in advance and you will have to monitor the leaders you put in charge for each segment of the show. The rewards are worthwhile to provide children with an opportunity to showcase their talents and work towards a common goal.
Step 1 Organize a committee to help with the talent show. Try to get local business and restaurants to donate services, or provide reduced cost meals for the students and audience. You will need judges as well as art, dance and music teachers. Cooperation of the principle and parent volunteers to help run the logistics of the show will help greatly.
Step 2 Break up the talent show into four segments: music, dance, art and theater. Each segment should last approximately 10 to 20 minutes with 5 minutes between to prepare the next group.
Step 3 Create and distribute flyers to the students to take home to their parents and post around the school and community. The flyer should have the name of the talent show, date and time, information about how to audition and the four segments that will be allowed.
Step 4 Rehearse each act ahead of time and provide audition times for students to try out for spots in the talent show. Give each student five minutes to complete his part of the show. This will allow 20 students to participate. Include additional students by including more than one person per act. Alternatively, you could delegate each segment to an appropriate teacher. For instance, the dance instructor can manage the dance part of the show, and the music instructor could arrange for a performance.
Step 5 Prepare microphones and sound equipment. Test the sound system ahead of time by running dress rehearsals with the students involved in the show. Avoid waiting until the last minute to learn how to properly set up the equipment. Three microphones set up 10 feet above the stage with the mics tilted down at a 45-degree angle will provide a full sound. Please each microphone, at least, seven feet away from the other mics, with one mic in the center of the stage. Set two large speakers on either side of the stage and one in the center. Wire the microphones to the speakers.
Step 6 Determine the lighting needs and who will operate the lights. Most middle schools have a stage with lights that can be dimmed or shut off on the audience.
Step 7 Practice getting the scenes set for each act. Typically, it is best to start with a musical act, since the band or orchestra will need a large setup. After the musicians finish playing, instrument the players to take their chair and stand off the stage to expedite the process of setting up the next act. Have students ready to set up the stage with the needed elements for the next act.
Make friends with the janitor, you will need him to access the resources available at the school for after-hour rehearsals and setup. Determine ahead of time if you will charge admission. Since food will be offerred, it is a good idea to require students and parents to purchase tickets ahead of time. Otherwise, you will be unable to gauge how much food must be prepared.
Step 1 Organize a committee to help with the talent show. Try to get local business and restaurants to donate services, or provide reduced cost meals for the students and audience. You will need judges as well as art, dance and music teachers. Cooperation of the principle and parent volunteers to help run the logistics of the show will help greatly.
Step 2 Break up the talent show into four segments: music, dance, art and theater. Each segment should last approximately 10 to 20 minutes with 5 minutes between to prepare the next group.
Step 3 Create and distribute flyers to the students to take home to their parents and post around the school and community. The flyer should have the name of the talent show, date and time, information about how to audition and the four segments that will be allowed.
Step 4 Rehearse each act ahead of time and provide audition times for students to try out for spots in the talent show. Give each student five minutes to complete his part of the show. This will allow 20 students to participate. Include additional students by including more than one person per act. Alternatively, you could delegate each segment to an appropriate teacher. For instance, the dance instructor can manage the dance part of the show, and the music instructor could arrange for a performance.
Step 5 Prepare microphones and sound equipment. Test the sound system ahead of time by running dress rehearsals with the students involved in the show. Avoid waiting until the last minute to learn how to properly set up the equipment. Three microphones set up 10 feet above the stage with the mics tilted down at a 45-degree angle will provide a full sound. Please each microphone, at least, seven feet away from the other mics, with one mic in the center of the stage. Set two large speakers on either side of the stage and one in the center. Wire the microphones to the speakers.
Step 6 Determine the lighting needs and who will operate the lights. Most middle schools have a stage with lights that can be dimmed or shut off on the audience.
Step 7 Practice getting the scenes set for each act. Typically, it is best to start with a musical act, since the band or orchestra will need a large setup. After the musicians finish playing, instrument the players to take their chair and stand off the stage to expedite the process of setting up the next act. Have students ready to set up the stage with the needed elements for the next act.
Make friends with the janitor, you will need him to access the resources available at the school for after-hour rehearsals and setup. Determine ahead of time if you will charge admission. Since food will be offerred, it is a good idea to require students and parents to purchase tickets ahead of time. Otherwise, you will be unable to gauge how much food must be prepared.
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