Working on the Coco y Sol presentation was a blast! I loved collaborating with people I wouldn’t usually work with. The best part was the presentation itself; I enjoy public speaking and sharing ideas. My passion for entrepreneurship and business made the whole experience even more exciting. It was awesome to get different perspectives and see our project come together. This experience reminded me how much I love teamwork and creativity in business. I’d totally jump at the chance to do it again, it was a perfect mix of my interests and a great way to connect with others.

Our experience working on the restaurant project as a versatile endeavor that required collaboration and diligence. It was exciting having full creative range over Coco y Sol, and working with our Culinary Arts counterparts was an interesting challenge when it came to communication transitioning into execution. Overall, we had a great time refining our public speaking on presentation day, and thoroughly enjoyed the complexity of the project!

Working on the Coco y Sol project with both culinary and entrepreneurship classmates was such a fun and eye-opening experience. It was amazing to see how our different skills came together to bring an idea to life. The process had its challenges, but collaborating and problem-solving as a team made it all worth it. We learned how to use different tools and resources in the process.

This project facilitated student development in entrepreneurship and culinary arts through a comprehensive experiential learning model. Participants engaged in market analysis by conducting consumer preference surveys, utilizing the data to create business plans. These plans encompassed marketing initiatives, including the design of promotional flyers and the production of video advertisements. Students further refined their practical skills by developing menus, implementing cost-based pricing strategies, and cooking sample dish preparations. The culminating 'Shark Tank' presentations provided a platform for students to demonstrate their acquired knowledge and skills in a simulated restaurant scenario. The collaborative aspect of the project, involving cross curricular interaction, was highly valued by the students. Based on the success and student learning outcomes, this project will be continued and potentially expanded next year.