NORWALK, Conn. -- This winter, culinary students at Norwalk High School will pilot a student-run, sustainable snack bar thanks to a "mini-grant" from the Norwalk Education Foundation.
According to Norwalk High culinary teacher Margaret Dolan, students will be responsible for all aspects of food management at the snack bar, including cooking, planting, harvesting and developing recipes in addition to managing sales and revenue.
The students have been planning this project for months through a “Cafe Club,” which has developed a menu, a marketing plan and a budget. The club has attracted students from outside the culinary program, especially students interested in agriculture and sustainability.
The Norwalk Education Foundation is providing money for school projects such as this throughout the district. Funding is given to teachers with inspiring ideas to engage and excite their students.
"We always receive more proposals than we have funding for, so the need for this program is great,” said foundation Executive Director Gloria Tenofsky in a statement. “We are hoping to grow this fund to allow for two rounds of mini-grants annually.”
Another project at Briggs High School focuses on forensic science. The students will be learning the importance of fingerprint evidence, as well as how to lift and analyze fingerprints on various surfaces. Later in the semester, they will tackle the concept of forensic anthropology.
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