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High school culinary students to expand school‑based enterprise with tailgating, Friday breakfast and catering
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 sell at community events. Recurring offerings include tailgating sales (with two new branded canopies funded by a Perkins or priority grant), an expanded Friday breakfast that will offer up to three entrée options until 9:30 a.m., and two paid catering projects intended to reinforce business skills and cover costs. The instructor said students will manage a permanent, changeable pricing board (Velcro) and do public-service announcements to promote events.
The presenter said these activities also help students meet work‑based learning requirements (120 hours) and provide opportunities for selling, cash‑handling and marketing. Board members and staff praised the student involvement, noting the program’s educational value; one board member said Friday breakfasts have become a valued community routine.
Ending: The board heard the presentation and offered logistical support; the instructor said staff would coordinate with food services and community partners as needed.
