Summer school pilot program takes non-traditional approach to learning

Cold Stone Creamery owner Buddy Scott makes summer school students happy as they each receive a sample of freshly made chocolate ice cream at the Jefferson City store. As part of their week’s activities, students have visited different places, and teachers are incorporating what they have learned into their school lessons.

Cold Stone Creamery owner Buddy Scott makes summer school students happy as they each receive a sample of freshly made chocolate ice cream at the Jefferson City store. As part of their week’s activities, students have visited different places, and teachers are incorporating what they have learned into their school lessons. Photo by Julie Smith.

By Michelle Brooks

Thursday, July 26, 2012

Nine minutes in the mixing machine, plus four hours in the below-zero freezer, plus six hours to “defrost,” equals 10 hours and nine minutes total time required to prepare ice cream for the customers.

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Students from South Elementary School’s eight-week summer school pilot program applied their math skills while learning how ice cream was made behind the counter at Cold Stone Creamery recently.

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