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High school culinary students to expand school‑based enterprise with tailgating, Friday breakfast and catering
3799442 · June 4, 2025
AI-Generated Content: All content on this page was generated by AI to highlight key points from the meeting. For complete details and context, we recommend watching the full video. so we can fix them.
Summary
Culinary arts instructor outlined plans to expand student-run enterprise activities—tailgating events, extended Friday breakfasts, two catering projects and branded canopies—emphasizing student pricing, work‑based learning credit and community engagement.
At the June board meeting, a high school culinary arts instructor presented the school‑based enterprise plan for the coming year and detailed multiple student-run activities that provide work‑based learning and revenue for the CTSO FCCLA program.
The instructor said students handle pricing, determine product lines and…
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