Baking & Snack - November 2020 - 23

" ONCE YOU'VE BEEN
THROUGH CAPS,
EVERYTHING THAT YOU DO
STEMS FROM CAPS. "
Laila Carter, former CAPS student
fact, teachers or industry professionals from a separate discipline, such as chemistry or marketing, may teach students
how to develop a business plan for a food product while students from other classes, such as engineering, may join the
Future of Food class on a trip to a snack facility to see how
potato chips are made.
" What makes the Future of Food class unique is that instead of being specialized to one area, you're getting a broad,
sweeping overview of an entire industry where you see all of
these different specialties that are involved in this particular
industry, " Mr. Whalen said. " The goal of the first semester
class is to provide this broad overview of all of these different specialties that go into food and the food industry,
and food in its relationship to society. It teaches you that no
matter what area you're interested in, there is a career for
you in the food industry. "
Ms. Bauer noted a class may include a presentation from
a mechanical engineer from Burns & McDonnell, a Blue
Valley CAPS partner, to describe the challenges around developing a scoop tortilla chip or how to evenly coat an ice
cream bar with nuts or nougats.
Alicia Poole, co-founder of Balance the Superfood Shot,
Mission, Kan., and former marketing manager of Red Bull
and other startup initiatives, speaks to students about her
career as an entrepreneur involved with several startup food
and beverage businesses.
" So often, you don't get introduced to careers until after
high school, " Ms. Poole said. " Of course, that's changing
now with the CAPS program. "
Introducing the next generation to the food industry, she
added, allows them to pinpoint their true career interests
before making a commitment to a college.

Hands-on classroom training
It's the dearth of talent rising into the food industry that
drove Ms. Lindsey to become involved with CAPS and the
development of the Future of Food program.
" You talk to average college kids and say, 'Hey, are you
going to go into baking science?' They are then going to
look at you and say, 'What are you talking about? There is
such a thing?' " she observed.
Part of the goal for the Future of Food course, she said,
involves allowing the industry to reach out to students in
other STEM disciplines.

www.bakingbusiness.com / November 2020 Baking & Snack 23



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Baking & Snack - November 2020

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