🎨 Food Truck Sketch Critique

Students share their 3 concept sketches in small groups and use a feedback protocol focused on cultural authenticity, customer appeal, and feasibility. Each student gives feedback to 2 peers, receives feedback from peers, and revises one concept by improving menu language, visual branding, or alignment to user needs from the food truck owner or market organizer interview. A short mini-lesson at the start models sentence frames for giving specific feedback and revising with evidence.