“We hope to make the Food Fair an annual event,” said Jessica Ellis, family and consumer science teacher who helped coordinate the Food Fair.
Business tech teacher Rob Austin combined his accounting class with Ellis’ food and nutrition class to create the groups.
“Our classes met jointly for the past month,” Austin said. “There were eight groups and each group had students from both classes.”
Austin said the students began by creating a list of food items they wanted to cook.
“We did a school survey, which about 100 students participated in, so the groups could see which percentage of students wanted which items. The students had to create their company and logo, advertise it and do a cost analysis per unit.”
Ellis said approximately 30 students participated in the groups, although some were absent from the Food Fair.
“We had about 85 students purchase tickets,” she said. “The students paid $5 for one sample from each group.”
Ellis said the students were very excited about the Food Fair.
“We had to turn people away because we couldn’t cook enough food for everyone who wanted to try it due to time constraints,” she said. “We plan to expand it next year and would like the community to be involved.”
Ellis said the assignment was a trial and error process for some students.
“One group figured out they couldn’t make much of a profit selling wings, so they swapped to fries,” she said. “The title of the PBL was ‘Profit, Profit, Profit.’ The whole reason for the project was so the students could analyze the recipes with cost analysis and figure out how much they could make.”
Ellis said the students will have to present their projects to business members in the community.
Caitlynn Gunckel, a sophomore who is originally from Ohio, was a member of the Buckeyes team.
“I came up with the idea for peanut butter balls dipped in chocolate that look like a Buckeye,” she said. “We made three batches—around 120 total Buckeyes.”
Caitlynn said the Buckeyes were inexpensive to make with just five ingredients: peanut butter, confectioner’s sugar, butter, chocolate and vanilla extract.
“They have been pretty popular,” she said. “Not that many people knew what they were, but after we explained they were excited to try them out.”
Other members of the Buckeyes group included Kyle Christopher and Josh Morgan.
Sophomore Thomas Hogeland and senior Ian Wilson made Deep Fried Oreos.
“We liked the idea of Deep Fried Oreos originally,” Ian said. “I found a recipe online that I modified a little. We had to use more pancake batter than the recipe said to make it stick to the Oreos. I tried the recipe out at home first.”
Thomas said many of the students had never tried a Deep Fried Oreo.
“Everyone has liked them,” he said.
Ian said the project was low budget with a good profit.
“One box of pancake mix can make six containers of Oreos,” Thomas said. “It was a very good success.”
The Chocolate Covered Pretzels group included Meaghan Johnson, Cheyenne Lay, Nick Case and Sabrina Butler.
The MilkQuakes group included Jaycee Gann, Deangela English, Mia Wills and Melissa Bushey.
The Funnel Shapes group included Wanda Enchautegui, Micaela Bright and Brianna Boggs.
The Bruffins group (chocolate chip muffin filled with icing and drizzled with chocolate) included Tyler Sharp, Collin Huffaker and Jesus Guerrer.
The Rice Krispies group included Noah Phillips, Nikita Sheeley, Nicole McClellan and JaQuavius Green.
The Bacon Cheddar Ranch Fry group included Justin Knight, Dee Johnson, Jay Swain, Jamicheal Matthews and Jake Walp.
Contact Elsie Hodnett at firstname.lastname@example.org.