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Goal

A sustainable fundraising program to subsidize lab food costs is the goal for CMS Culinary 2023-2024. To this end, students will create menus, price food items, develop food preparation/storage strategies, identify price points and expected revenue earnings as they plan to sell hot boxed lunches to faculty and staff.

This FUTURES Grant request is to provide students with commercial food-safe servers and food storage containers for their hot lunch sales.  

What will be done with my students

Unit 8: Careers and Employability Skills in the Hospitality and Tourism Industry.

Standards: 11.01 - 11.05;
12.01 - 12.03;
12.05; 12.06

• Work Environment; Work Areas &
Set Up
• Customer Service
• Technology & POS Systems

Students will understand and demonstrate how skills align to career choices and how abilities impact the success of a food service professionals.
Students will understand how front of the house (FOH) and back of the house (BOH) operations impact the success of a food service establishment.

Students will learn to work cohesively as a team as they plan, prepare, and execute a "mini restaurant" for faculty and staff for to-go orders.  

Benefits to my students

Learning targets for each hot lunch sale includes, but is not limited to:
1) Time management in a fast paced, restaurant style environment.
2) Learning to plan the procurement of provisions/pricing
3) Working as a team to execute the complete meal service and ensuring each boxed meal is stored at correct temperatures and sanitation measures are met.
4) Learn to read orders and adjust items for allergy modifications.
5) Reconciliation of monies spent of food provisions vs. profits.  

Budget Narrative

Items cited above will be used to for the following during lunch sales:
1) Properly store prepared foods for food service
2) Keep warm foods at the correct temperature before & during food service.
3) Commercial serving spoons for students to use during food service. 

Items