18 June 2009

Sweet and Savoury Crepes by the Crepelicious team at IPC

By Emu Izaki and Shirley Ghozalli. Edited by Moira Blake.

The Crepelicious team (From left to right: Sayaka Kobayashi, Megumi Mitsui, Nahoko Watanabe, Stephanie Lilloux, and Hiroko Awaya)

Sweet and savoury crepes menu

Customers waiting for the crepes to be made

Starting on Monday, 15th June, students eating at the dining hall could buy sweet or savoury crepes from a team of students who are taking the paper 'Entrepreneurship Practical Project II'. The team named themselves "Crepelicious". The members of the team are: Stephanie Lilloux, Hiroko Awaya, Megumi Mitsui, Sayaka Kobayashi, and Nahoko Watanabe (all 2006 students).

The paper is part of the Business Communication endorsement in the Diploma and it requires the students to research a business idea, write a business plan, run the business for a few weeks and then do a full analysis of the business.

"Students can choose to run any type of business. The paper requires a lot of team work and work outside the classroom. The students really grow in confidence doing this paper. They invest their own money and can keep all of the profits," their lecturer, Sharon Spencer, explained.

Stephanie Lilloux from French Polynesia (Tahiti) commented "We make our crepes in the morning and in the time between the classes. It is very hard but we're getting used to it and I think we learnt how to manage our time efficiently. My days became very busy but I enjoy working together with other team mates."

Another team member, Sayaka Kobayashi from Japan, added "We did questionnaires and distributed them to the students and staff members to find out what would be best for the crepe fillings. Then we calculated the cost and decided how much we should sell the crepes for. I learnt how to stock goods and improve my time management."

For two weeks, on Monday, Tuesday and Thursday they are selling the hand-made crepes for around NZ$2 – $3 per crepe in the dining hall. Filling options offered for a sweet crepe are: chocolate sauce, Nutella, bananas, and fresh cream. For a savoury crepe fillings are ham, eggs, and cheese.

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