Culinary Creations: Mastering Math and Meals

7th Grade

Project
15 weeks

Culinary Creations: Mastering Math and Meals

Jennifer Kelly

Purpose

This project engages students in a dynamic, hands-on learning experience by integrating cooking and entrepreneurship. Students will apply measurement and money management skills in a real-world context as they plan, budget, and execute a pop-up restaurant event. Through collaborative activities and creative problem-solving, students will gain practical understanding and confidence in managing a small business. The project culminates in a community event, showcasing their culinary creations and financial acumen.

Learning goals

Students will develop practical skills in measurement and money management by engaging in real-world applications through cooking and operating a pop-up restaurant. They will enhance their ability to adjust recipes for different serving sizes and budget for ingredients, fostering problem-solving and critical thinking. Additionally, students will gain experience in teamwork, communication, and customer service, essential for running a successful small business.

Standards

Common Core - CCSS.MATH.CONTENT.7.RP.A.3: Use proportional relationships to solve multistep ratio and percent problems.
Common Core - CCSS.MATH.CONTENT.7.NS.A.1: Apply and extend previous understandings of addition and subtraction to add and subtract rational numbers; represent addition and subtraction on a horizontal or vertical number line diagram.
Common Core - CCSS.ELA-LITERACY.SL.7.1: Engage effectively in a range of collaborative discussions with diverse partners on grade 7 topics, texts, and issues, building on others' ideas and expressing their own clearly.

Products

Students will collaboratively design and produce custom menus and promotional materials for their pop-up restaurant, incorporating their own artwork and marketing strategies. Additionally, they will develop a digital recipe book featuring their modified recipes, complete with cost analysis and serving size adjustments, which will be shared with the community. These products will showcase not only their culinary and financial skills but also their creativity and ability to communicate effectively.

Launch

Begin the project with a 'Culinary Exploration Day,' where students rotate through stations featuring different cooking techniques and money management scenarios. Each station can include hands-on activities like measuring ingredients for a simple recipe, calculating costs for a meal, and role-playing as restaurant staff. This immersive experience will spark curiosity and set the stage for the project's goals, while allowing students to explore the foundational skills they will develop throughout the project.

Exhibition

Invite local chefs and small business owners to the 'Culinary Showcase Night' to provide feedback and share insights with students, fostering community connections and real-world learning. Encourage students to take on leadership roles during the event, such as hosting, serving, and managing the pop-up restaurant operations, to showcase their skills and teamwork. Capture the event through photos and videos, creating a visual portfolio that students can use to reflect on their learning journey and share with the community.

Week 1	Day 1	Day 2	Day 3	Day 4
Activities	Activity 1: Introduction to the Project - Conduct an engaging discussion about the essential question, 'How does understanding measurements and money management contribute to the success of a small business like a restaurant?' Encourage students to share their thoughts and experiences related to cooking or small businesses.	Activity 2: Culinary Exploration Day - Set up various stations that allow students to rotate and explore different cooking techniques and money management scenarios. Stations could include measuring ingredients for a simple recipe, calculating costs for a meal, and role-playing as restaurant staff.	Activity 3: Recipe Sharing Session - Invite students to bring in their favorite family recipe. Each student will present their recipe to the class, focusing on the ingredients and any special measurements needed.	Activity 4: Group Reflection - Facilitate a class discussion where students reflect on what they learned from the Culinary Exploration Day and Recipe Sharing Session. Encourage them to consider how these skills relate to running a restaurant.
Deliverables	1. Deliverable 1: Culinary Exploration Reflection - Students will write a short reflection on their experiences during the Culinary Exploration Day, detailing what they learned about measurements and money management. 2. Deliverable 2: Recipe Presentation - Each student will submit a copy of their family recipe, which they presented during the Recipe Sharing Session, complete with details on ingredients and measurements.
Preparation	1. Prep Task 1: Gather materials for Culinary Exploration Day, including measuring cups, ingredients for simple recipes, play money, and role-play materials. 2. Prep Task 2: Set up the classroom stations for the Culinary Exploration Day, ensuring each station has the necessary materials and instructions. 3. Prep Task 3: Prepare a template for students to use for their Culinary Exploration Reflection and Recipe Presentation deliverables. 4. Prep Task 4: Organize a brief orientation for any assistants or volunteers who will help facilitate the stations during the Culinary Exploration Day.

Week 2	Day 1	Day 2	Day 3	Day 4
Activities	Activity 1: Measurement Mastery Workshop - Students will participate in hands-on measuring activities, including measuring dry and liquid ingredients accurately. They will practice using different types of measuring tools, such as measuring cups, spoons, and scales.	Activity 2: Budgeting Basics Session - Students will learn about basic budgeting concepts. They will engage in a simulation where they are given a set budget and must 'purchase' ingredients needed for a simple recipe, ensuring they stay within budget.	Activity 3: Recipe Remix Collaboration - In small groups, students will choose a recipe from the previous week and adjust the ingredient quantities to serve a different number of people. Focus on using proportional relationships and conversions.	Activity 4: Group Reflection and Discussion - Students will reflect on their measuring and budgeting activities and discuss how these skills are essential in running a successful restaurant. Encourage them to think about the challenges they faced and solutions they implemented.
Deliverables	1. Deliverable 1: Measurement Practice Log - Students will keep a log of the measuring activities they performed, noting the measurements and tools used. 2. Deliverable 2: Budgeting Worksheet - Each student will complete a worksheet detailing their budgeting choices during the simulation, including a reflection on how they stayed within budget. 3. Deliverable 3: Collaborative Recipe Adjustment - Groups will submit a revised version of their chosen recipe, showing the adjusted ingredient quantities and the math used for conversions.
Preparation	1. Prep Task 1: Gather measuring tools and ingredients needed for the Measurement Mastery Workshop, ensuring accessibility for all students. 2. Prep Task 2: Prepare a budgeting scenario with a list of prices for ingredients and a set budget for the Budgeting Basics Session. 3. Prep Task 3: Create a template for the Measurement Practice Log and Budgeting Worksheet, providing clear instructions and examples. 4. Prep Task 4: Organize small groups for the Recipe Remix Collaboration, ensuring diverse skill levels are represented in each group.

Week 3	Day 1	Day 2
Activities	Activity 1: Ingredient Cost Analysis - Students will research the current prices of ingredients needed for their chosen recipes. They will use online grocery store websites or printed price lists to gather data and calculate the total cost for each ingredient based on their recipe quantities.	Activity 2: Pricing Strategy Workshop - Students will learn about different pricing strategies used in the restaurant industry. They will discuss factors that influence menu pricing, such as food cost, labor, and competition. In small groups, students will brainstorm pricing strategies for their pop-up restaurant menu items.
Deliverables	1. Deliverable 1: Ingredient Cost Report - Each student will submit a report detailing the cost of each ingredient for their group’s recipe, including total cost calculations and sources for price data. 2. Deliverable 2: Pricing Strategy Plan - Groups will develop a pricing strategy plan for their pop-up restaurant, justifying their pricing decisions based on the cost analysis and workshop discussions.
Preparation	1. Prep Task 1: Provide students with access to online grocery store websites or printed price lists for ingredient cost research. 2. Prep Task 2: Prepare a presentation or handout on pricing strategies in the restaurant industry to guide the Pricing Strategy Workshop. 3. Prep Task 3: Organize students into small groups for the workshop, ensuring a mix of skills and perspectives.

Week 4	Day 1	Day 2
Activities	Activity 1: Menu Design Workshop - Students will collaboratively design their pop-up restaurant's menu. They will incorporate elements like dish descriptions, ingredient highlights, and appealing visuals, utilizing their knowledge of measurement and pricing strategies.	Activity 2: Marketing Strategy Session - Students will explore different marketing techniques for their pop-up restaurant. They will identify their target audience and brainstorm creative ways to promote their event using both digital and physical marketing materials.
Deliverables	1. Deliverable 1: Draft Menu Design - Students will submit a draft of their group’s menu design, including dish names, descriptions, and pricing. This draft will feature their creativity and understanding of customer appeal. 2. Deliverable 2: Marketing Plan Proposal - Each group will present a marketing plan proposal outlining their strategies for attracting an audience to their pop-up restaurant, including at least three marketing tactics and their respective justifications.
Preparation	1. Prep Task 1: Provide examples of restaurant menus and marketing materials to inspire students during the Menu Design Workshop. 2. Prep Task 2: Arrange access to design tools or software that students can use to create their menu and marketing materials. Ensure these tools are accessible and user-friendly. 3. Prep Task 3: Prepare a presentation or discussion guide on effective marketing strategies, including digital marketing, social media, and print advertising, to support the Marketing Strategy Session.

Week 5	Day 1	Day 2
Activities	Activity 1: Recipe Testing and Refinement - Students will test their modified recipes in small groups. They will gather feedback on taste, presentation, and serving size, and make necessary adjustments to improve their recipes.	Activity 2: Financial Literacy Workshop - Students will explore concepts of revenue, profit, and loss. They will simulate financial transactions by calculating potential earnings and expenses for their pop-up restaurant, using simple transactions to understand profit margins.
Deliverables	1. Deliverable 1: Refined Recipe Document - Each group will submit an updated version of their recipe, incorporating feedback and adjustments made during testing. 2. Deliverable 2: Financial Projection Report - Students will create a financial projection report that outlines potential earnings and expenses for their pop-up restaurant, including a breakdown of expected profits.
Preparation	1. Prep Task 1: Arrange for necessary ingredients and kitchen equipment for the Recipe Testing and Refinement activity, ensuring adaptations for all students. 2. Prep Task 2: Develop a simple financial simulation activity that includes examples of revenue, profit, and loss calculations, using scenarios relevant to a restaurant setting. 3. Prep Task 3: Prepare templates for the Refined Recipe Document and Financial Projection Report, offering clear guidelines and examples.

Week 6	Day 1	Day 2
Activities	Activity 1: Role-Playing Restaurant Scenarios - Students will role-play various roles within a restaurant, such as chef, server, cashier, and manager, to gain a practical understanding of each position's responsibilities. This activity will help them develop soft skills like communication, teamwork, and problem-solving.	Activity 2: Customer Service Skills Workshop - Students will engage in a workshop focused on developing customer service skills. They will practice greeting customers, taking orders, handling complaints, and managing transactions. Role-playing exercises will simulate real-life scenarios to enhance their confidence and professionalism.
Deliverables	1. Deliverable 1: Personal Reflection on Role-Playing Experience - Each student will write a reflection detailing their experience during the role-playing activity, highlighting what they learned about the roles and the skills they developed. 2. Deliverable 2: Customer Service Improvement Plan - Students will create a plan outlining strategies to improve customer service at their pop-up restaurant. This plan will include specific actions they can take to ensure a positive experience for their guests.
Preparation	1. Prep Task 1: Organize role-play materials and props to simulate a restaurant environment, ensuring that all students have access to the items needed for their assigned roles. 2. Prep Task 2: Develop scenario cards for the Customer Service Skills Workshop, including common restaurant situations that students might encounter, to guide their role-playing exercises. 3. Prep Task 3: Arrange for guest speakers or videos featuring professionals in the restaurant industry to provide insights and tips on effective customer service.

Week 7	Day 1	Day 2
Activities	Activity 1: Kitchen Safety and Hygiene Workshop - Students will learn essential kitchen safety and hygiene practices. They will participate in hands-on activities, such as identifying potential hazards, proper food handling techniques, and cleaning protocols. This will prepare them for the practical aspects of running a pop-up restaurant.	Activity 2: Team Cooking Challenge - In groups, students will apply their learning from previous weeks to prepare a dish, focusing on teamwork, time management, and precision in measurements. The challenge will simulate a restaurant environment where they must work efficiently and collaboratively within a set time frame.
Deliverables	1. Deliverable 1: Kitchen Safety Checklist - Each student will create a checklist of safety and hygiene practices that they will implement during the pop-up restaurant event. This deliverable will ensure they understand and can apply these practices. 2. Deliverable 2: Team Cooking Challenge Reflection - Groups will submit a reflection on their cooking challenge experience, detailing what went well, what they learned, and how they can improve for the pop-up restaurant event.
Preparation	1. Prep Task 1: Gather materials and resources for the Kitchen Safety and Hygiene Workshop, including visual aids and guides on best practices. 2. Prep Task 2: Set up the classroom or kitchen space with appropriate equipment and ingredients for the Team Cooking Challenge, ensuring accessibility for all students. 3. Prep Task 3: Develop a rubric for the Team Cooking Challenge to assess teamwork, time management, and adherence to safety protocols, providing clear expectations to students.

Week 8	Day 1	Day 2
Activities	Activity 1: Pop-Up Restaurant Mock Setup - Students will set up a mock version of their pop-up restaurant in the classroom. Each group will arrange their tables, menus, and marketing materials as they envision for the event. This activity will help them visualize the event layout and make necessary adjustments.	Activity 2: Practice Service Run - Students will conduct a practice run of their pop-up restaurant service. They will role-play their assigned positions, such as chefs, servers, and cashiers, to simulate the flow of operations from preparing dishes to serving customers and handling transactions. This will help them identify any logistical issues and improve their teamwork and efficiency.
Deliverables	1. Deliverable 1: Mock Setup Feedback - Each group will submit feedback on their mock setup, identifying what worked well and what needs improvement. They will also include any changes they plan to make for the actual event. 2. Deliverable 2: Service Run Reflection - Students will write a reflection on their experience during the practice service run, highlighting the skills they developed and strategies for improving their performance during the actual pop-up restaurant event.
Preparation	1. Prep Task 1: Provide materials for the mock setup, such as tablecloths, menu holders, and signage. Ensure accessibility and inclusivity for all students. 2. Prep Task 2: Arrange the classroom space to accommodate the mock setup and practice service run, ensuring there is enough room for movement and role-playing activities. 3. Prep Task 3: Develop a checklist and rubric for students to use during the mock setup and service run, focusing on layout, efficiency, and teamwork, to guide their self-assessment and reflection.

Week 9	Day 1	Day 2
Activities	Activity 1: Financial Management Deep Dive - Students will explore advanced financial concepts relevant to running a restaurant, such as inventory management, cost control, and break-even analysis. They will engage in hands-on activities to track inventory and simulate cost management scenarios.	Activity 2: Final Recipe and Menu Adjustments - Based on feedback from previous weeks and new financial insights, students will make final adjustments to their recipes and menus. They will ensure that their dishes are cost-effective and align with the financial goals of the pop-up restaurant.
Deliverables	1. Deliverable 1: Inventory Management Plan - Each group will submit a detailed plan for managing inventory, outlining strategies for tracking ingredients and minimizing waste. 2. Deliverable 2: Final Menu and Recipe Submission - Students will submit their final versions of the menu and recipes, including any adjustments made to improve cost efficiency and appeal.
Preparation	1. Prep Task 1: Provide resources and materials on inventory management and cost control, such as real-world case studies or interactive simulations. 2. Prep Task 2: Arrange for any necessary ingredients and tools for students to conduct final recipe testing and adjustments. 3. Prep Task 3: Develop templates and guidelines for the Inventory Management Plan and Final Menu and Recipe Submission, offering clear criteria and examples.

Week 10	Day 1	Day 2
Activities	Activity 1: Final Event Logistics Planning - Students will collaboratively finalize the logistics for the pop-up restaurant event. This includes assigning roles for the event day, setting up a schedule for preparation and service, and organizing a plan for managing customer flow and orders.	Activity 2: Marketing and Promotion Execution - Students will implement their marketing strategies by distributing digital and physical promotional materials, reaching out to local community members, and utilizing social media to generate interest and ensure a successful turnout for the pop-up restaurant.
Deliverables	1. Deliverable 1: Event Logistics Plan - Each group will submit a comprehensive plan detailing their assigned roles, event schedule, and strategies for managing customer interactions and order flow. 2. Deliverable 2: Marketing Execution Report - Students will compile a report documenting their marketing efforts, the channels used, and any community feedback or engagement statistics.
Preparation	1. Prep Task 1: Provide resources and tools for students to create and print promotional materials, such as design software, printers, and paper. 2. Prep Task 2: Arrange guest speakers or mentors from the local business community to provide feedback on students' marketing strategies and offer insights on effective promotion. 3. Prep Task 3: Coordinate communication with local community centers or venues that could aid in promoting the pop-up restaurant event, expanding student outreach efforts.

Week 11	Day 1	Day 2
Activities	Activity 1: Mock Pop-Up Restaurant Event - Students will conduct a full-scale mock pop-up restaurant event in the classroom. Each group will set up their station as if it were the actual event day and perform all roles including cooking, serving, and managing finances. This will provide a comprehensive rehearsal for the real event, allowing students to practice their timing, coordination, and role execution.	Activity 2: Event Debrief and Improvement Planning - After the mock event, students will engage in a debrief session where they discuss what went well and identify areas for improvement. They will collaboratively develop actionable plans for enhancing their performance in the actual event, focusing on efficiency, customer service, and teamwork.
Deliverables	1. Deliverable 1: Mock Event Reflection - Each student will submit a personal reflection on their experience during the mock event, highlighting what they learned and how they plan to improve for the real event. 2. Deliverable 2: Improvement Action Plan - Groups will create a detailed plan outlining specific improvements they will implement during the actual pop-up restaurant event based on feedback and observations from the mock event.
Preparation	1. Prep Task 1: Arrange the classroom to simulate a realistic pop-up restaurant environment, providing necessary supplies and equipment for cooking, serving, and managing finances. 2. Prep Task 2: Provide role cards and instructions for each student to ensure clarity in responsibilities during the mock event. 3. Prep Task 3: Prepare a feedback form or rubric for students to use during the debrief session, facilitating constructive evaluations of their performance and efficiency.

Week 12	Day 1	Day 2
Activities	Activity 1: Culinary Skills Enhancement Workshop - Students will participate in a series of mini-workshops focused on enhancing specific culinary skills such as knife techniques, seasoning, and plating. These workshops will be led in small groups to allow for individualized attention and practice.	Activity 2: Financial Review and Adjustment Session - Students will review their financial projections, including costs and pricing, based on any changes and feedback from previous weeks. They will make necessary adjustments to ensure their pop-up restaurant remains profitable and aligns with their financial goals.
Deliverables	1. Deliverable 1: Skill Development Reflection - Students will submit a reflection on their learning and improvement during the Culinary Skills Enhancement Workshop, detailing new techniques they mastered and how they will apply them in the pop-up restaurant. 2. Deliverable 2: Revised Financial Plan - Each group will submit an updated financial plan, reflecting any adjustments made to costs, pricing, and projections, ensuring alignment with their restaurant's objectives.
Preparation	1. Prep Task 1: Arrange for guest speakers or workshop leaders, such as chefs or culinary instructors, to facilitate the Culinary Skills Enhancement Workshop. 2. Prep Task 2: Prepare materials and resources for the financial review session, including calculators, spreadsheets, and templates for students to record their adjustments. 3. Prep Task 3: Set up stations with the necessary equipment and ingredients for the culinary workshops, ensuring all students have access to the tools they need for skill practice.

Week 13	Day 1	Day 2
Activities	Activity 1: Pop-Up Restaurant Final Rehearsal - Students will conduct a full rehearsal of their pop-up restaurant, focusing on seamless execution of roles, timing, and customer interaction. This rehearsal will simulate the actual event day, and students will practice managing real-time challenges.	Activity 2: Community Engagement Preparation - Students will prepare to engage with the community during the pop-up restaurant event. They will practice introducing themselves, sharing the story behind their dishes, and explaining the skills they've developed. This will include role-playing interactions with guests and preparing responses to potential questions.
Deliverables	1. Deliverable 1: Rehearsal Performance Evaluation - Each student will complete a self-evaluation and peer feedback form, reflecting on their performance during the final rehearsal and identifying areas for improvement. 2. Deliverable 2: Community Engagement Plan - Students will submit a plan detailing how they will communicate with guests, including key points about their dishes, skills, and the learning journey they have undertaken.
Preparation	1. Prep Task 1: Arrange the classroom to closely resemble the setup for the actual pop-up restaurant event, ensuring all stations and roles have the necessary materials and equipment. 2. Prep Task 2: Develop a feedback rubric for the rehearsal, focusing on role execution, teamwork, and customer interaction, to guide students in their self-evaluations. 3. Prep Task 3: Provide resources or guest speakers to help students craft their community engagement plans, offering tips on effective communication and storytelling.

Week 14	Day 1	Day 2
Activities	Activity 1: Final Event Preparation - Students will finalize all aspects of their pop-up restaurant, including confirming roles, refining their event schedule, and ensuring all materials and ingredients are ready. They will conduct a final walkthrough of the event setup to ensure everything is in place and make last-minute adjustments as needed.	Activity 2: Community Outreach and Invitation - Students will engage in outreach activities to ensure community participation in their pop-up restaurant event. They will distribute invitations and promotional materials, make personal calls or visits to local community centers, and utilize social media to boost attendance. Additionally, they will prepare a welcome speech to greet guests on the day of the event.
Deliverables	1. Deliverable 1: Final Event Checklist - Each group will submit a detailed checklist covering all aspects of their event preparation, including responsibilities, materials, and contingency plans. 2. Deliverable 2: Invitations and Outreach Report - Students will compile a report summarizing their outreach efforts, including the number of invitations distributed, community contacts made, and any responses or feedback received.
Preparation	1. Prep Task 1: Ensure all materials, ingredients, and equipment are available and organized for the final event setup, including any last-minute supplies required. 2. Prep Task 2: Coordinate with community partners or venues to confirm logistics, such as space availability and any additional support needed for the event. 3. Prep Task 3: Provide guidance on effective outreach strategies, including templates for invitations and scripts for personal outreach, to support students in maximizing community engagement.

Week 15	Day 1	Day 2
Activities	Activity 1: Final Pop-Up Restaurant Event - Students will execute their pop-up restaurant event. They will take on their assigned roles, from chefs to servers to cashiers, and manage all aspects of the restaurant, including cooking, serving, and handling transactions. This activity will showcase their practical skills and understanding of measurements and money management in a real-world setting.	Activity 2: Reflection and Celebration - After the event, students will participate in a reflection session where they share their experiences, challenges, and successes. They will discuss what they learned about teamwork, problem-solving, and the essential question of how measurements and money management contribute to a small business's success. This will be followed by a celebration to acknowledge their hard work and achievements.
Deliverables	1. Deliverable 1: Event Execution Report - Each student will submit a report detailing their role during the event, the challenges they faced, and the strategies they used to overcome them. The report will also include their reflections on the overall success of the event. 2. Deliverable 2: Personal Reflection Essay - Students will write an essay reflecting on their learning journey throughout the project, focusing on the skills they developed and the insights they gained about running a small business. This essay will also consider how they can apply these skills in future endeavors.
Preparation	1. Prep Task 1: Coordinate with school administration and community partners to ensure all logistics for the event day are in place, including setup, equipment, and safety protocols. 2. Prep Task 2: Provide students with materials and templates for their Event Execution Report and Personal Reflection Essay, offering clear guidelines and examples to support their writing. 3. Prep Task 3: Arrange for capturing the event through photos and videos, ensuring students have memories of their project and can use these for their reflection sessions and personal portfolios.