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Show BHS students to get new taste with co-op the studentbody. Mrs. Trenbeath said she expects the plan to be created cre-ated by the end of the first term, then efforts to put it into place will begin. Students will also be able to learn on an in-house training program prog-ram in the school's cafeteria, which she said "will result in a tremendous cost savings to the district. dis-trict. Without having to purchase new equipment for the home economics eco-nomics classrooms, students can stilHearn those culinary and food management skills they plan on uti- -lizing in their futures. Most of our home ec. classrooms are filled already, so this program solves another problem as well." Eventually, the school district hopes to offer the program throughout its high schools. Menus may be revamped and eating areas livened up if necessary in order to entice students to stay on campus. Mr. Briggs said that whether the program remains in government hands or reverts to private enterprise, enter-prise, he feels "taxpayers will, win." He said students will begetting beget-ting better meals, and learning at the same time. The district will mom'tor Bountiful Bounti-ful High's progress closely this year, Mrs. Trenbeath added. She said the goal is to increase school lunch participation by 1 0 percent at the school this year. By TOM HARALDSEN BOUNTIFUL Marketing and home economics students at Bountiful Boun-tiful High are part of a pilot program prog-ram the Davis School District is operating this year in conjunction with the Utah Restaurant Association. Associa-tion. District school food services director Lynn Trenbeath explained ex-plained that under the program, the URA will provide consultants to the district in their School lunch program and in vocational education educa-tion classes. The initial effort is being tried at Bountiful High, with marketing students of Mike Parker working on a "marketing" plan for the school's lunch program. Last year, 35 percent of Bountiful Bounti-ful High students ate school lunches lun-ches regularly, Mrs. Trenbeath said. That average tied Davis High for lowest among the district's six high schools (Viewmont was highest high-est with a 46 percent participation rate). While the district expects an overall increase of about three percent per-cent this year, Mrs. Trenbeath stated that Bountiful High was chosen as the site for a pilot program prog-ram "because we wanted to see what could be done in a school where students are very mobile, and where fast food restaurants are fairly close by." Stan Briggs, president of URA, said that he hopes his association's efforts will increase student participation parti-cipation in the program. Though Davis District's average is higher than the state level, he pointed out that some districts actually have a 20 percent participation rate. ' ' "There are a lot of advantages to a district which can keep its students stu-dents on campus for lunch," Mrs. Trenbeath said. "Fewer students are late returning to classes, and their safety is enhanced." She said the URA membership views this "as a service project, and it is a great opportunity for us to work with them." The initial effort at Bountiful High is the creation of a marketing plan for the school's cafeteria. This includes a look at the cafeteria's decor, overall environment, and ways to promote school lunch to |
