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Show Low culinary program expands student-run enterprise: tailgating, breakfasts and catering planned
Summary
A district staff member outlined plans to expand the high school culinary arts program's school-based enterprise with branded canopies from a Perkins/Priority grant, an expanded Friday breakfast service, continued tailgating and two planned catering projects to provide students with hands-on pricing and business experience.
Mr. Crawford, a district staff member, presented the high school culinary arts program’s plans to expand its school-based enterprise and Career and Technical Student Organization (FCCLA) activities.
Crawford said students will continue the tailgating and Friday breakfast offerings but will expand operations: breakfast will be served until 9:30 a.m. to increase public participation; the program will add quesadillas to menus because of positive public response; and the district expects two branded canopies funded through a Perkins or priority grant to advertise sponsors and standardize pricing.
“Students actually have to do all the pricing,” Crawford told the board, describing the enterprise as student-led and instructor-advised. He said pricing, cost calculations, register operations and customer service are intended to teach students real-world business skills and to satisfy work-based learning hours.
Crawford also said the culinary program will pursue two catering projects this year and will charge standard pricing so the enterprise operates like a business rather than providing free services. He told the board the activities support students’ 120-hour work-based learning requirements and broad exposure to culinary industry tasks.
Board members thanked the presenter for increasing student responsibility and for opportunities the program gives families and community members to engage with students’ work. The board did not take formal action on program funding at the meeting; the presentation was part of informational reports to the board.
