School: Nānākuli High & Intermediate School
Grade Level: Grade 9
Teacher: Carol West
Driving Question: How can our healthy “Made in Hawaiʻi” products demonstrate hospitality through different food processing techniques?
The culinary arts students had the goal of creating a “pop up” takeout cafe out of their classroom that would serve the faculty and staff on campus for those who wanted to purchase a lunch made with local ingredients at a low price. Some of the local ingredients the students used were organic lemons for lemon iced tea as well as kalo and ʻulu dough for making flatbreads that accompanied their meals. Those who chose to purchase the lunches raved about the locally sourced ingredients because the meals were delicious, original, and affordable. These students also took a field trip to Monkey Pod Restaurant and Four Seasons Resort in Koʻolina to learn about the hospitality industry and working in a kitchen.
