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19 www.baristamagazine.com course is designed for students who have successfully completed economics, accounting, and/or marketing and sales classes at the high school. Exceptions are made for students who bring other employable skills to the team, such as graphic design and man- ufacturing. "Students analyze entrepreneurship through hands- on, project-based learning, and industry-specific best practices," Crosby continues. "The working 'lab' for this course is the GFHS Coffee Bar. Students work as a team to effectively operate all aspects of the business." In the summer of 2013, coffee camp once again commenced at Blue Star. "We brought six students to Twisp for three days," he says. "They had the opportunity to train with Meg, as well as shadow/assist baristas during operating hours. We were able to get the kids on some hikes in the Cascades, which was super fun. They spent their time brainstorming ways to make the coffee bar more electric and engag- ing. It was a kind of a mini think tank." Crosby adds that the whole Opposite page: Kaitlyn Jones at work in the Granite Falls High School coffee bar. The experience has inspired her to dream of opening her own independent café aer she graduates. Above: Students in Crosby Carpenter's entrepreneurship class manage all aspects of the school coffee bar, from staffing to accounting and finance, marketing and advertising, and special projects, such as the development of a sustainable operations manager position. In this role, student Heather Hirschi has overseen the café's transition to compostable cups, composting of coffee grounds, and the introduction of a line of healthy fruit drinks. TRAINING FOR THE COFFEE INDUSTRY (508) 422-9233 LEARN COFFEE CUP ROAST WWW.COFFEESOLUTIONS.COM B o o k 1 - 4 6 . i n d d 1 9 Book 1-46.indd 19 5 / 1 5 / 1 4 1 0 : 2 8 P M 5/15/14 10:28 PM