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Curriculum Resources for the Alaskan Environment
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Subject Areas: business,
math, health, home economics,
communications
Timeline:
ongoing
Grade Levels:
11-12
Purpose: to provide
hands-on experience that can be applied after
graduation; to involve all age levels of the
community in a student project
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Nancy Stringham
Buck
Café
Operation
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Activities
- Determine where café will
be located.
- Determine what foods will be
served.
- Determine what cooking equipment,
furniture, and other materials will be purchased or
made.
- Determine costs of equipment and
food production.
- Determine selling price of
food.
- Learn public health
regulations.
- Decide hours café will be
open and which student will do what jobs (i.e., cooking,
serving, clean up, cashier).
- Advertise in community through
posters, notes sent home with students, and CB
radio.
Resources
- Consumer Informations Center,
Department 532 G, Pueblo, CO 81009
- Food and Nutrition Service,
Regional office, 550 Kearney Street, San Francisco, CA
94108, (415) 556-4950
- Alaska Department of Commerce and
Economic Development
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Variations
- Use school cafeteria rather than a
separate building.
- Decrease or expand number of items
on the menu and/or hours café is open. Have an
individual who has worked in or managed a cafe or
restaurant help students prepare and plan.
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