The CTE culinary students coordinated a restaurant experience for CiTi staff recently.
Employees were able to choose from a variety of delicious menu items for their lunch.
With carryout bags, a ticket order wheel and a cashier, the experience was just like that of a real restaurant.
Students gained real-life experience not only in culinary arts practices, but also in time management skills.
“What better way to get them to realize everything it takes to get a restaurant up and running,” said culinary arts teacher Susan Jerrett.
The students devised their own menus, researched meal costs, created a restaurant flyer and calculated profit and loss after the fact.
Jerrett said the project also instilled lessons of professionalism.