About this resource
Students will spend two weeks in their family and consumer science classes designing and creating a menu for a farm to table restaurant. The students will choose an urban setting in which they will create their restaurant. Students are asked to be socially and environmentally conscious as they prepare their plans and menus. The menu should be sourced locally from local growers and farmers. How many menu items can you create? How many items should your menu contain?
Work together with your group to create a concept, location, menu, and name for your restaurant.
Modifications for All Learners: All learners will have flexibility in their designs by choosing who they would like to work with and the type of restaurant to design.
Curriculum & Standards
Related General Curriculum / Common Core Area
Engineering & Design/Family & Consumer Science/Art/Language Arts
Related Curriculum / Common Core Standard
AASL Main Standard(s): I. INQUIRE Build new knowledge by inquiring, thinking critically, identifying problems, and developing strategies for solving problems. C. Share - Learners adapt, communicate, and exchange learning products with others in a cycle that includes: 1. Interacting with content presented by others. 2. Providing constructive feedback. 3. Acting on feedback to improve. 4. Sharing products with an authentic audience.
II. INCLUDE Demonstrate an understanding of and commitment to inclusiveness and respect for diversity in the learning community. D. Grow - Learners demonstrate empathy and equity in knowledge building within the global learning community by: 1. Seeking interactions with a range of learners. 2. Demonstrating interest in other perspectives during learning activities. 3. Reflecting on their own place within the global learning community.
Related STEM Area: Science/Engineering
NGSS Main Related Engineering Design Standard:
HS-ETS1-2. Design a solution to a complex real-world problem by breaking it down into smaller, more manageable problems that can be solved through engineering. HS-ETS1-3. Evaluate a solution to a complex real-world problem based on prioritized criteria and trade-offs that account for a range of constraints, including cost, safety, reliability, and aesthetics, as well as possible social, cultural, and environmental impacts.
What students will do
- I will collaborate with my peers.
- I will use design concepts to enhance my ideas.
- I will think critically and creatively.
- I will explore my local resources to create a healthy and sustainable menu.
- I will be environmentally conscious in my decisions while creating a business.
- I will be cognitively flexible.
I can collaborate with my peers.
I can use design concepts to enhance my ideas.
I can think critically and creatively.
I can explore my local resources to create a healthy and sustainable menu.
I can be environmentally conscious in my decisions while creating a business.
I can be cognitively flexible.
Resources Needed
Students will need access to research materials - books and Internet. Students may go on a field trip to local restaurants to conduct interviews.
How learning is assessed
- I collaborated with my peers.
- I used design concepts to enhance my ideas.
- I thought critically and creatively.
- I explored my local resources to create a healthy and sustainable menu.
- I was environmentally conscious in my decisions while creating a business.
- I was cognitively flexible.