October 14, 2014

Fundraiser Lunch at NHEP

Posted in 50 Joy Drive, Events, New Horizons Educational Program, Program Spotlight, Workforce Development Program tagged , , , , , , at 7:00 am by Lund

Yesterday six New Horizons Educational Program students went on a field trip to Boston to visit the Aquarium and the Simmons IMAX theater.  They raised the money to go on this trip by planning, preparing and delivering lunch to staff members.  The first lunch, at the end of July, was Somali cuisine featuring sambusas, salad and friend plaintains.  The second one, held just last week, featured burritos and apple crisp.  Many staff members were delighted to take part in this fundraiser and enjoy a delicious hot lunch delivered to their desk.  Beats a soggy sandwich any day.   Below Mary Farnsworth, NHEP teacher who oversaw this project, answers some questions below about this project:

How did this project come about?

The NHEP Fundraiser lunches came about as a result of our students participating in and afternoon Business and Economics Class. Tammy [Santamore, Learning Together Coordinator] and I had discussed  how it would be beneficial to have a business class offered to students, especially since some schools require students to take a business class as a graduation requirement.  In designing the class we wanted to provide students an opportunity to think about the process of creating and running a business: coming up with an idea, creating business proposal, creating a business action plan, thinking about cost and profit margins, planning for different jobs/roles, and creating their own marketing scheme. The students started with lots of ideas for what type of fundraiser they wanted create, and even initially began planning for a run or walk event before coming up with the idea selling a homemade lunch.

How did the students prepare for the lunch?

This business class occurred every Tuesday afternoon from the end of March 2014 through August 2014. Leading up to the first lunch on July 30th our students did a lot of work creating detailed business plans. Additionally, they created and analyzed surveys to receive feedback on their idea, met with Amy Cronin [Associate Director of Development] to discuss the logistics of carrying out a fundraiser, did a recipe taste test, talked with Dinah Larsen [Food Services Specialist] about cooking for a large volume of people and estimating food/ingredient quantities, and held a practice run at NHEP.  Going into the first lunch the girls had created a plan specifying each of their jobs and the times that tasks needed to be completed by. The day before the girls worked in small groups each making wrappers or preparing the filling for the Sambusa. The day of the girls worked in teams: a vegetarian sambusa team and a beef sambusa team who were responsible for assembling and cooking their type of Sambusa, a salad team who prepared the salads and made the dressing, and a student who over saw that each plate matched the order and plates were assembled correctly.  Over all the work went really well thanks to our students planning and practice. We did face a slight hitch the day of when some of our premade wrappers broke and we did not have enough, but this was quickly fixed with an emergency trip to the store.

The first fundraiser meal was delicious - fresh and filling.

The first fundraiser meal was delicious – fresh and filling.

What were the benefits for the students?

The most important thing that our students personally got out of this experience was a huge boost in self-confidence. There were times in the planning were our ladies had significant doubts that they could pull this off, but when they did they were incredibly proud of their accomplishment. They also loved having Lund staff come in after to tell them how much they enjoyed their meal. Ladies also were really proud that they raised about $260 dollars ($310 before considering costs).

Are there plans to repeat this?

We and our students would like to do a fundraiser lunch every rotation (5 times a year), and for each offer a different theme to the meal. The students hope that the money raised will go towards more special field trips (including food during those trips if needed), higher quality or special arts and crafts activities, and possibly equipment for their children in the classroom when needed.

 

Thank you to the students and teachers at NHEP for providing this practical and interesting class that had such a great benefit for the rest of the staff.   Roll on next rotation for another delicious.  It will be getting cold and desolate outside so perhaps hearty soup, hot rolls and pumpkin pie are called for.  Sign me up!

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