School: Blue Springs South High School
Class: Baking and Pastries
Instructor: Kristyn Babusa-Lucas
Client: Scout Coffee Owner
Problem: How could the owner get started with a local coffee shop, and how could they maintain day-to-day operation?
Summary
This project focused on exploring entrepreneurship and real-world job skills through a local coffee shop partnership. The partnership was built through consistent communication, including in-person meetings at his coffee shop. Students learned about customer service, food service, and basic math skills related to handling money. Students engaged in meaningful conversations about how the business owner got started, what it takes to run a small business daily, and how to manage challenges like baking errors and time management. The class also had to navigate scheduling obstacles, adapting their own timelines to make the collaboration work. The experience gave students insight into real-world business operations and emphasized creativity when students created a latte drink and baked goods.
Takeaways
Some setbacks were typical baking failures. The timing and scheduling of our class time and flexibility with the high school framework were something we battled with. Overall, we are figuring out how we make our project effective in parallel with all schedules.
Advice
Take it slow; it’s not a race. Really explain to your students your vision, and have your partner you pick to work with be very open and communicate regularly.
Standards/Learning Targets
-customer service
-front and back of house management
-creating drinks and menus
-making coffee drinks