Learning Goals
Students will be able to interpret and use ratio language in recipe ingredient relationships to describe how batches change for 50, 100, and 500 servings.
Students will be able to calculate unit rates for food truck ingredients, servings, and selling prices to determine cost per item and expected profit.
Students will be able to use equivalent ratios, tape diagrams, double number lines, ratio tables, or equations to scale a recipe accurately for multiple crowd sizes.
Students will be able to analyze ingredient price lists and compute projected revenue, cost, and profit for a food truck menu item.
Students will be able to justify a How Might We problem statement using evidence from user feedback, expert advice, and recipe math.
Students will be able to refine a menu concept based on peer critique and real-user feedback to improve clarity, accuracy, and profitability.
Products
Scaled Recipe Research Sheet and Prototype Menu Card
Each student creates one individual research sheet with a scaled recipe for 50, 100, and 500 servings, plus a simple prototype menu card for one item. The work must show firsthand evidence from a real user or expert interaction and clearly connect the math to a customer need.
Street Eats Menu Board and Shark Tank Pitch Deck
Each team produces a final menu board and short pitch deck with a shared How Might We statement, one collaboratively refined signature item, and projected costs and profit for a large event. The team product must show how individual research and prototypes shaped the final solution.
No rubric has been generated yet.