The Stag Café

Real-world problem solving 
The Stag Café opened its doors Tuesday night, sending enticing scents wafting down the hallways of the main building and introducing a whole new group of students to the challenges and delights of running a business.

The Stag Café is a learning lab for students enrolled in Shawnigan’s Entrepreneurship and Marketing courses. From the very start of the year, students run all facets of the business—from taking inventory to ordering supplies, from managing finances to cooking food. Working in a co-op model, the kids learn to work for each other, not themselves. Tuesday night was their first real test, and Business Studies teacher Mr. Dukelow was very impressed. “They just nailed it!” he enthused. “They had a really great night.”

This year the program has expanded at the grade 10 level to offer two classes for the younger students, the inverse of previous iterations of the program, which focused more on the seniors. “I really saw potential in the younger students, said Mr. Dukelow. “The problem solving they will learn in this class will help them in their time at school and in their futures.” This fall, he has been particularly impressed with the creativity of the grade 10s as they venture into the business world.

Students in both Entrepreneurship & Marketing 10 and Entrepreneurship 12 have many opportunities throughout the year to meet with real-world entrepreneurs and business people. Various experts are brought in to give insight into topics such as marketing and finances, and local suppliers come to the School to work directly with the students. Last week the female students were treated to a special meeting with Lauren Alexandra of SheCan Consulting.  

The Stag Café mandate is to provide experience, not gain profit. Any profit they do make goes into the expansion of the program. The hope this year is to bring in a local professional chef to help implement student ideas. Shawnigan students and staff alike will be pleased to learn that this includes introducing high quality coffee and baked goods during the morning break, with the possibility of expanding to offer a health-centered deli as well.

“Every year we start with a clean slate,” stated Mr. Dukelow. “We always want to add challenge to the mix.” As we enter a new year of Stag Café, we all look forward to seeing how the team learns to problem-solve —and how to make a great burger in the process. 
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We acknowledge with respect the Coast Salish Peoples on whose traditional lands and waterways we live, learn and play. We are grateful for the opportunity to share in this beautiful region, and we aspire to healthy and respectful relationships with those who have lived on and cared for these lands for millennia.