Grant

Proposal
“Mise en Place for Work” Program

ISSUED BY
MADISON HIGH SCHOOL
2300 UNIVERSITY BLVD
REXBURG, ID 83440

REPRESENTATIVE
CASEY HUMPHERYS
CASEYFRER@GMAIL.COM
(123) 456-7890
March 2nd, 2022

Madison High School

2300 University Blvd

Rexburg, ID 83440

Regrading: Grant Proposal

Dear State of Idaho Perkins Grant Funders,

I am the current Culinary Arts teacher at Madison High School in Rexburg, ID. I am

writing to request a grant of $9,569.46 for the purpose of starting the “Mise en Place for Work”

program. This program would provide students the opportunity to learn food safety while also

earning a food handler’s certificate from ServSafe.

This official documentation and training would help them become contributors to our

current economy, become better prepared to feed their families and community, and explore the

occupational culinary arts area.

As stated in Idaho’s CTE website, we at Madison also support not just our students, but

also their families, our educators, and our employers. We strive to inspire our future workforce

and provide students with a dedicated pipeline of training.

We are filled with gratitude for your consideration of our proposal and look forward to

hearing from you soon.

Best Regards,

Mrs. Casey Humpherys

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 Cover Sheet

Madison High School

Grades 10-12

Opened in 1923

April 4th, 2022

2300 University Blvd

Rexburg, ID 83440

208.359.3305

Kevin Reiman

Casey Humpherys - FCS Teacher

Start-up Grant Request over a 5-year period

“Mise en Place for Work” Program

Total Project Budget: $9,569.46

Yearly District Budget: 7,953,000

Start Date of Fiscal Year: Aug 16, 2022

District Mission: “Madison School District # 321 will ensure quality education by focusing on

academic success, instilling a love for learning, and preparing all students as productive citizens”

Request: We are requesting $9,569.46 to start a food safety training program to provide students

with the opportunity to get occupational training in the food industry in preparation for early

employment.

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 About the Collaborators
Casey Humpherys will be teaching the course as the high school’s main FCS teacher in

charge of culinary classes. She has a bachelor’s degree in Family Consumer Sciences Education.

Casey has been teaching at Madison for the last three years and felt we could offer more to our

students to help them succeed. She has reached out to her administration and a few small

businesses to help in her collaboration. The school has had an FCS program since its opening as

a four-year educational facility in 1930. Over the last 90+ years, it has accomplished over 35

state championships, developed its own “Madison Cares” mental health care program, and

touched the hearts of thousands of future and current community members.

Madison High School’s principal and superintendent are fully supportive of this initiative,

a letter of support can be found in the appendix. Mrs. Humpherys updates them weekly on the

progress of her planning and research in order to prepare this proposal. A local business, Fresco’s

Kitchen, has agreed to come as guest speakers and allow a field trip for Mrs. Humpherys’

students upon approval and funding received for Mise en Place at Work. Crispy Cone, another

small company in Rexburg, has also been in contact with Mrs. Humpherys about planning an

event between them and the students as well. We also are working with our partnerships with the

Rexburg Chamber of Commerce and BYU-Idaho for their support and knowledge of creating

plans and networking.

Program Plan

Of course, what’s a big picture without a plan to get to it? When the funds are received

one month after approval, we will begin our ordering of items. Assuming grants are provided by

the end of spring before summer break, we would purchase at that point and prepare a program

to start the following fall. The commercial stoves have a delivery estimation of 9 weeks. If this

becomes delayed, we would push the start of the course to the second half of the school year

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after Christmas break. The goal is to have this program run from late 2022 to the end of 2027, a

five-year time frame.

To incorporate this course into our crunched school schedule, we would merge the

lessons provided in ServSafe to our current Foods II class taught by Mrs. Humpherys. ServSafe

would essentially replace the current unit on food safety whilst adding the benefit of receiving

certification. Program activities would include testing chemical solutions, creating fridge puzzles

for shelving safe storage, evaluating MSDS sheets, etc.

Program Outcomes

With an established ServSafe course available to students, they will be able to receive

their own accredited food safety certifications. This is important because there are 86 food chains

in Madison County, Idaho as of Feb. 2022. The county also holds a university that houses 23,703

students whereas Madison High School only has 1,223. This means that for work, high schoolers

have to compete with more experienced college students for jobs in the county, being

outnumbered 20:1 and having an unemployment rate of 35%. Providing more experience and

certification can help these young students begin entering the workforce and save up for their

own college experience whether they choose to stay or go elsewhere.

This program will also aid our current CTSO. Madison High School has its own chapter

of FCCLA. In past competitions, students have refrained from any of the culinary events.

However, if students choose to go through this course or FCCLA members have access to these

study materials, they can feel more confident in their skills and safety requirements to compete in

events such as Culinary Math Management, Food Art, and more. A neighboring school district in

Idaho Falls, Bonneville High School, has recently amped up their own culinary programs and

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their students have been excelling in FCCLA food events as well as gaining a lot of local support

for providing meals at games, concerts, and other school orchestrated activities.

Literature Review

Another local high school, Rigby High School, has partnered with a local CTE college,

College of Eastern Idaho (CEI) and added an after school food training program. Their students

have increased their employment rate by 17% within their community’s food service industry.

Considering that Rigby is smaller than Rexburg, and we have more food service opportunities, it

is well expected that a food training program for Madison High School would meet, if not

exceed, the student employment rate that Rigby High School has seen.

Other schools across the nation have seen the importance of culinary education as well.

In Florida, the cafeteria at Booker T. Washington High School was severely understaffed. So, the

culinary arts program joined to help. This allowed them real-world experience, including getting

paid. This could not have happened without proper food safety training available to them (High).

The Institute of Food Technologists did a study in 2020 about the importance of quality

food safety education. Their study states that “Food safety education at the high school level is

essential for imparting food safety knowledge and correct food-handling techniques to protect

students and the public from foodborne illness. High-school-aged youth are an integral part of

the workforce, especially in jobs involving food handling”(Barrett).

A separate study done on high schoolers’ knowledge of food safety by the Ontario

Ministry of Health concluded that “Food safety education for this demographic is important;

beyond offering an employment advantage, it is needed by all students to improve food literacy

and instill essential life skills that may not be cultivated at home. However, relying on the

existing curriculum to deliver food safety education will not reach all students. Thus, public

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health professionals should…advocate for mandatory food safety education in high

schools.”(Diplock).

Budgeting

Madison High School has a lot set in place for this program, however, there are a few

missing pieces in the puzzle. For each class during the school year, there are educational

resources the students need to achieve their certification from ServSafe. The ServSafe

curriculum will cost $374 upfront. However, once purchased, the textbooks will be reusable and

the teacher only needs to be recertified after five years. The only repetitive cost will be for the

exams each student takes. Therefore, for a five-year program, the curriculum cost would total

$1,154. The next pieces in our puzzle are to aid our students to become familiar with kitchen

tools that restaurants use that they would not have at home. This would focus on industry

standardized food safety and sanitation. These supplies total $73.93 at the start, however, some

of these products have enough in one pack to carry over for future classes. So their total would

amount to only $62.47 in the five-year program. Last, but not least, in order for students to have

a genuine experience to prepare them to enter the workforce of culinary arts and food services,

we are planning for commercial equipment. Two industrial stoves to learn industry-standard

maintenance have a one-time combined total of $8,353. Altogether, we are asking for $9,569.46

to initiate our five-year program. For more details, review the budget chart in the appendix

section.

In order to match the funds received, we would like to give back to our community. There

are great connections with 4-H camps and adult education programs that we could offer classes

to. These classes offered to the public can add usage and purpose to our items. Using the

curriculum purchased, and now having a certified instructor and proctor, we could charge $25

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per person, $15 covering the exam, and $10 going toward a matching fund. We could also match

using volunteer hours from local businesses that have agreed to come to do presentations and

field trips upon approval for our program. These workers can provide some shadowing

opportunities, interview and resume tips, etc. Lastly, as our students progress through their

certifications, we would be able to offer catering for school events and create clean and quality

food items to fundraise such as bake sales, picnics, etc.

One final effort of matching funds would be following the successful example of Rigby

High School by partnering with a local college. Rexburg is currently home to Brigham Young

University - Idaho. Our students could gain interest and networking with the local university and

choose to attend and stay close to home to help build Rexburg up further.

Funding Assessments

After receiving funding to kick off the “Mise en Place for Work” program, we have the

resources to determine that funding went to what was proposed. It’s always good to have a paper

trail. That is why we will keep copies of our receipts on a physical file within the school’s office

available upon request at any time. The same also goes for scanned digital copies. We would also

invite any that are interested from your organization to come in person to visit the school and its

new program.

There would be some social media promotional work done such as sharing to the school’s

Instagram our excitement for new stoves or a group picture of one of the ServSafe classes that

could also serve as evidence of the funding. Other media includes access to documents online.

Our school offers our budget as public documents accessible at our school’s website at:

https://www.msd321.com/Content/budget-and-expenditures. These documents are official

collections of monies paid during the school year.

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 Appendix

Budget Chart:

Cost per Cost over 5

Item
Class years

ServSafe
$ 374 $ 1154
Curriculum

Safety Testing
$ 73.93 $ 62.47
Equipment

Commercial
$ 8,353 $ 8,353
Stoves

Total Cost $ 8,800.93 $ 9,569.46

Purchase Chart:

Cost per Cost over 5

Photo Item Purpose Link to Product
Class years
Comes in a pack of 10 for $45. These https://www.servsafe.co
textbooks will give students access to m/access/ss/Catalog/Pro
information and study materials to ductList/22
ServSafe prepare to pass a ServSafe exam for a
Student $ 45 $ 225 food handler certification.
Textbooks

For 10 students, it costs $15 per person to https://www.servsafe.co

take the exam, this adds up to our total m/access/SS/Catalog/Pr
ServSafe
$ 150 $ 750 cost. This includes online course material oductDetail/SSECT6
Exam
to aid in their studying.

This is only needed once every 5 years. https://www.servsafe.co

This ensures that the teacher is qualified m/access/SS/Catalog/Pr
ServSafe to teach a ServSafe course. After taking oductDetail/SSONLINE
$ 179 $ 179
Instructor the course, you can take the exam by XREM
itself for just $99

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 One of the thermometers mentioned in https://www.webstauran
ServSafe that our district does not have. tstore.com/cdn-in1022-
We ask for only one just to show the digital-laser-infrared-the
students and provide them with rmometer/221IN1022.ht
experience handling the instrument that is ml
Infared Laser
$ 50.99 $ 50.99 often used in restaurants and catering.
Thermometer

Another temperature tool mentioned in https://inspectusa.com/3

ServSafe that our district does not have m-monitormark-time-te
Time for our course. We ask for a pack of 10, mperature-indicator-88f
Temperature $ 19.95 $ 9.98 demonstrating one per class to familiarize -week-9860h-10-10-pac
Indicators students with this method they may run k-p-1929.html?utm_sou
into out in the field as well. rce=google-listings

For a pack of 100, this will allow us to do https://www.restaurants

an experiment for each student to use a upply.com/krowne-25-1
testing kit to examine and understand 23-chlorine-test-strips-
Sanitation chemical balance in cleaning supplies with-color-coded-chart-
$ 2.99 $ 1.50
Testing Kits they use in the work field or even at 100-strips-per-bottle
home.

This small commercial stove can be https://www.webstauran

placed anywhere in our kitchen close to tstore.com/garland-36es
an outlet, which makes it very 15-heavy-duty-electric-r
convenient. Because Idaho does not have ange-attachment-with-2
Electric
a significant source of natural gas, as well -boiler-top-sections-and
Top Flat $ 4,381 $ 4,381
as being a school that interchanging any -storage-base-240v-1-ph
Stove
propane may become costly or ase-6-kw/37236ES15D.
inconvenient, an electric stove is the most html
feasible option. Continue reading in the
text box below.
The two tops are the most commonly https://www.webstauran
used in restaurants. Having these will tstore.com/imperial-ran
Electric give students learning opportunities in ge-ir-4-e2403-pro-series
Top Plate $ 3,972 $ 3,972 managing, cleaning, and cooking with -24-space-saver-electric
Stove real commercial equipment. -range-with-4-round-pla
tes-and-20-oven-240v-3
-phase/974IR4EE.html

Total Cost $ 8,800.93 $ 9,569.46

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Literature Review References:

Barrett, T., Feng, Y., & Wang, H.-H. (2020, June 15). Food safety in the classroom.

Institute of Food Technologists; Food Science Education Journals.

https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4329.12198#:~:text=Food%20safety%2

0education%20at%20the,in%20jobs%20involving%20food%20handling.

Diplock, K. J. (25 C.E.). Over-confident and under-competent: exploring the importance

of food safety education specific to high school students. Environmental Health Review.

https://pubs.ciphi.ca/doi/full/10.5864/d2017-018

High School Culinary Arts Students Help Bridge the Gap During Cafeteria Worker

Shortage. (2021, December). Positive News with Curriculum Review.

PDF:file:///Users/caseyfrerichs/Desktop/ContentServer.pdf

Letter of Support from Superintendent:

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