Normandy High School entrepreneurship students complete pizza projects

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Normandy High School entrepreneurship students complete pizza projects
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The mark of a true entrepreneur is to know all costs before creating a business.

Normandy High School entrepreneurship students recently completed pizza project. PARMA , Ohio -- The mark of a true entrepreneur is to know all costs before creating a business. That’s exactly what Normandy High School entrepreneurship students recently learned with a hands-on pizza project that included a visit to the career-tech education culinary arts department.

“This is my favorite class to teach,” Normandy High School entrepreneurship teacher Dwayne Kessie said. “I truly love to bring the real world into the classroom. I also draw from many of my past life experiences to make the lessons and lectures more relevant.” Two classes rotated through the experience with seven teams of four students in the first class and five teams of four in the second. The two-day project required students to price ingredients, manage workflow, create a product, maintain quality and present a product people want. Normandy High School entrepreneurship students recently completed pizza project. This mirrored the student’s semester-long project of creating a business concept, developing a logo, creating a complete business plan, creating a viable menu with recipes and creating a budget that included determining the cost of each menu item.“Next year, there will be changes to the curriculum that will provide this class be a full yearlong class.” Normandy High School entrepreneurship students recently completed pizza project. While one class worked alongside career-tech culinary students in the lab making their pizza pies, the other class met in a parallel session to shape branding and advertising. Students budgeted ingredients, managed workflow, practiced portion control and produced pizzas based on their own recipes. With the guidance from career tech educators Chef Ian Johnson and Chef Christie Gibbons, students experienced professional kitchen standards. “My culinary lab experience helped me understand that cooking is more than just following a recipe,” Normandy High School senior Phoenix Meyers said. “It requires teamwork, time management and attention to detail. “Before this class period, I thought cooking was mostly about taste, but working in a lab setting showed me how important organization, cleanliness and communication are in a professional kitchen.”“This experience made me realize that I might pursue a career in culinary after high school because it’s creative, dynamic and allows me to keep learning new skills,” he said. “I also think entrepreneurship classes are valuable because they encourage creativity, independence, innovation and problem-solving skills, which are important skills if you want to start a successful business.” The experience also had an opposite effect for Normandy High School freshman Arielle Moissis, who grew up in the kitchens of her family-owned restaurants. “Working in the kitchen felt nostalgic to me,” she said. “I do not see myself working in the food industry after school because I know it is hard to make it. “I don’t have a passion for that sort of thing, but I would recommend this for future classes because it helps give an insight of what it would be like working in this environment -- especially in a group.”

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