✏️ Three Snack Menu Sketches

In small groups, students create three distinct low-fidelity menu concepts on chart paper using sticky-note snack items, fraction strips, number lines, tiles, and quick equations. Each concept must show balanced portions, one fraction-by-whole-number situation, and one total amount found with arrays, area models, division, or the standard algorithm. Teams use a decision matrix to surface assumptions and choose one concept to prototype based on cafeteria needs from Phase 2.