To conclude, the learning content evolved from the activities and processes that needed to be performed to operate a small food–service business. Students learned one of six jobs, including the literacy activities associated with each job. They then demonstrated their mastery of the job by teaching another the same job. All of the learning materials in the coffee shop were directly related to the functioning of the business, and, in turn, were materials found in other similar settings. In addition to learning about the operation of the coffee shop, students also developed personal knowledge about themselves as they learned to work together towards a common goal. This knowledge, or the soft skills, was in fact generated mostly by the students, and not the instructors.


Context

A description of the learning context in the coffee shop, like the classroom, comprises both physical and non–physical elements. The physical elements can be found in a description of the coffee shop space, which is a former commercial kitchen in a vocational school. The non–physical elements are the values, norms, and culture that are apparent in the setting, and are described based on the activities that the students and instructors feel are most important to learn.

The coffee shop was located in a former institutional cafeteria. The cafeteria, typical of many in a high school setting, was equipped to prepare and serve a wide range of lunch–time foods for staff and students. By the time the employment preparation program took over the space, some of the existing appliances had been removed or were in disrepair. In the food preparation area, the walk–in fridge no longer worked and was used for dry storage, and the commercial dishwasher was broken. The original skillet and stoves had been removed, and although a warming stove was left, it was not used. Permanent fixtures such as stainless steel cupboards, butcher block counters, an island with pot racks, large double sinks, shelving, range hood, and drying counters were left intact. In the serving area all permanent fixtures, such as the cupboards, counter, food warmers, and glass cooler for self–serve items were intact. The cash register had been removed, and the cooler along with the warming trays were not functioning. Start–up money from the city's social assistance department was used to purchase two stoves, a fridge, a washer and dryer, and a variety of baking tools and equipment.