Temperatures soared near 75 degrees on Feb. 28, but that didn't stop Summerland students and staff from purchasing a warm beverage for a cause.

Members of the sixth-grade class served a hot chocolate bar, offering flavored syrups, chocolate chips, mini marshmallows, sprinkles and whipped cream to top the drink, served during the school's Bobcat Academy.

The project incorporated multiple disciplines and resulted in a service-learning experience students won't soon forget.

Instructor Chantelle Dempster said at the end of the second quarter, she didn't want to start a new social studies unit. Instead, she pitched an idea to her students.

"I don't think my intention was to go this far, but we just kept going," she said.

Students enthusiastically jumped in.

Ethan Barner said classmates offered different ideas about what to sell, price points and where proceeds would go.

According to Jaelyn Shaver, the project included language arts, social studies and mathematics.

The first step: write a business plan. They compiled a list of items needed. Hudson Gray said students asked administration to okay the project.

"They allowed us to and gave us money for change," he said.

Shaver said when they pitched the idea, students presented a slide show, answered questions, explained the end goal and told administrators it wasn't a competition between class sections.

The project was a lesson in cooperative learning. Cash Kester said it's a helpful lesson throughout life.

"Pretty much anything, including sports, you need to work together," he said.

Dempster does not have class time with both sections at once, so she enlisted the help of fellow educator Tabatha Frank. Her experience as a food truck owner came in handy, students said.

Class members could either donate $6 for supplies or provide individually-wrapped treats to sell. hot chocolate sold for $2 a cup, $3 if toppings were added. Goodies sold for $1 each.

The 37 class members were divided into three groups: setup, servers and cleanup.

Each section selected a charity to donate proceeds to. Lane Sanne said students researched charities and presented reasons why each charity should be considered. Frank's students chose Feeding America. Dempster's group picked St. Jude's. The goal was to raise $250 for each charity.

Kanyon Allemang said approximately $115 was paid for supplies and start-up funds were returned to the school.

On Tuesday, students tallied their final total. Net profit added up to $395.30, which will result in each charity receiving $197.65.

What lasting impression does the project have on students?

Barner said he learned the importance of helping people.

Damien Hupp

said learning how to prepare a business plan may come in handy later in life.

Shaver said while the stand ran smoothly, prepping for the event was stressful.

Belle Anson, who worked as a cashier, said getting so many people through the line at once was nerve-racking.

"It was a lot of money."

Dempster said students had to think fast on their feet when it came time to count back change.

When finished serving, sixth graders grabbed a cuppa cocoa and headed outdoors to relax from the fast-paced service line.

If students have an opportunity to complete another service-learnign project, Luke Kester said the event should be advertised more.

"Then they'll be sure to be there."

For Dempster, the biggest takeaway is simple.

"You guys made a lot of memories that day," Dempster said.