But they re-opened in 2003, so there were a couple of years

of renovation--

The camp week was designed to immerse

these rising high school seniors into a one-week condensed

four-year program, and also to get

them engaged in the hospitality industry as a profession

and career.

It's a $3.5 trillion industry.

It's probably one of the largest in the world.

No matter what you do, where you go,

you're going to be involved in hospitality.

I really want to work in the hotel industry.

I could never picture myself like in an office sitting

all day.

It's nice to meet new people, and like

get a preview of what college is going to be like.

Ultimately, to be a manager you have to know how all processes

work effectively.

They had lectures on social media marketing.

They had lectures on event planning and marketing.

They had lectures on lodging operations.

But again, then they have to go visit all these places

and experience it.

--start working our way down and check out the spa--

We took a trip to the Wentworth by the Sea, a high-end Marriott

property in Newcastle, Hampshire.

And they toured the different pieces and parts

of the property to get a working understanding of what it's

like to run a four-star property.

This is kind of, you know, more historic.

But the rooms are definitely modern.

We went to another property that was called the Portsmouth

Hotel.

It's more of a 30-room moderate to upscale inn.

And so the students got to see two different ways of serving

the lodging and resort industry.

You can all come up here and pick a blueberry or two.

Part again of this week immersion into our program,

we went to Tuckaway Farm, because we

wanted them to understand this concept of where the food comes

from, what the work and effort is from a farmer.

And so they got that opportunity to create a meal

around stuff they actually either pulled out of the ground

right then and there or they could have actually said,

I touched and felt that when I was there.

Now I see how it comes to me.

Once again, you can kind feel.

You don't want them overdone.

The concept behind cooking at what you eat really

wasn't to teach them culinary skills.

We're not a culinary program.

I'll be the first to admit to that.

We're just another form of a business program,

except our focus and emphasis is on hospitality industry.

For us, we recognize again that concept of team building.

And so we wanted to make sure that using this cooking what

you eat was not about the culinary skills,

but about their learning to work in teams, to start this again

team concept that we wanted to demonstrate to them,

that in this industry working in teams and working together

is critical for their success.

It's been a really fun experience.

I know I've heard like a lot of kids say that they don't cook

and that they were nervous.

So it's like skills that we didn't

have before that we're going to take with us.

We had a generous donation that helped

us fund this tuition-free for these students for the next two

years.

I think this opportunity is incredible.

And I cannot even believe my luck that that happened.

I was like really excited to come here,

because I knew there was people that wanted me here.

I didn't just want to come here, you know?

It's a big confidence boost.

I'll be honest.

I'm like more sure now that it's something

that I would want to do and that UNH is somewhere

that I would want to come.