# Slides 06.12: Feed the Class, Menu Options and Constraints

Lesson 6.12, one day, 12 slides. The constraint slides stay up all period.

## Slide 1: Do now
- Look around this room.
- Write down what you think it would cost to feed everybody in here one real meal.
- One number. No talking.
Notes: Collect six numbers, low to high, on the board. The spread is usually $20 to $300.

## Slide 2: The real number
- About $20 per station.
- About $80 for this class.
- That is under a dollar and a half a person.
- In two weeks you plan it, price it, cook it, and serve it. I do not.
Notes: Then the line: "I ran this at my last school. Four kitchens in one period, 112 students across four periods on $150. It worked because the plan was on paper before anybody turned on a burner."

## Slide 3: The brief, in four sentences
- Your station plans one dish and scales it for the whole class.
- You price it, to the penny, from this week's real circular.
- You write your own flowchart and your own station card.
- You cook it, serve everybody else first, clean to a signed checklist, and tell me what it cost.
Notes: Hand out Handout 06.12, Project 06, and Rubric 06 now. The rubric is in their hands on day one.

## Slide 4: What gets turned in
- The scaled recipe with the math shown
- The costed shopping list
- The station flowchart
- The station card
- The cooked meal
- The reflection
Notes: Six things. Rubric 06 scores five criteria off them. Nothing is a surprise on day eight.

## Slide 5: The seven constraints
- No knives. Butter knives and shears only
- No frying
- Pre-cooked meat only, reheated to 165 F, or no meat
- Stovetop, oven, and microwave only
- The posted class allergy list
- 40 minutes, and the class eats inside the period
- $20 per station
Image: seven symbols in a row: a crossed-out knife, a crossed-out pan of oil, a cooked drumstick, a stove and oven, a warning triangle, a clock, a dollar sign.
Notes: Walk them one at a time. Ask the class what each one rules out BEFORE you say it. Post the card at each station.

## Slide 6: Five menu options, all priced for 28 portions
- A Spaghetti with Marinara: $18.31, $0.65 a person, MEDIUM
- B Pizza Tortillas: $21.32 with pepperoni, $16.33 without, EASY TO COOK
- C Bean and Cheese Burritos: $19.42, $0.69 a person, EASY
- D Garlic Bread and Vegetable Tray: $18.93, $0.68 a person, EASY, support duty
- E No-Bake Cookie Dessert Cups: $18.94, $0.68 a person, EASIEST
Image: a photo of each finished dish, five across.
Notes: Prices marked [update from this week's circular]. Do not point out that Option B is over budget. Let a team find it.

## Slide 7: The option walk
- Five cards, five spots, 90 seconds each.
- At every card write three things: the total for 28, the cost per person, one way it could go wrong in 40 minutes.
- Rotate on the reset cue.
Notes: The cost per person is total divided by 28, not 7. Catch the divide-by-7 error here.

## Slide 8: How your station picks
- The class menu needs at least one main, one side or vegetable, and one dessert.
- No two stations take the same option.
- Rank your top two on the slip. I resolve conflicts by the rankings and by the equipment.
- Then write the three-sentence justification.

## Slide 9: The justification
- "We picked ___ because ___."
- "It clears the no-knife rule because ___."
- "It fits 40 minutes because ___."
- "It comes in at $___ per person, which is under budget because ___."
Notes: Name an actual constraint by its words, or rewrite the sentence.

## Slide 10: The seven project roles
- Station Manager: the team, the constraint card, the allergen box
- Menu Lead: the choice and the justification
- Scale Lead: the scaling table and the yield check
- Cost Lead: the costing sheet and the running total
- Flow Lead: the flowchart and the station card
- Shopping Lead: our lines on the class list, the unit price check
- Reflection Lead: the reflection, the actual times, the receipt numbers
Notes: Every role does something every day. Nobody holds a clipboard and watches.

## Slide 11: While you work, I will ask you
- Which constraint rules out a stir fry? Which rules out a chicken cutlet?
- Option A is $18.31 for 28. What is that per person? Show me the division.
- Your dish needs the oven. So does Station 4's. Who solves that?
- Where does your card say how many portions it makes?

## Slide 12: Before you leave
- "We are Station ___, we are making ___, and the constraint that will be hardest for us is ___."
- Role sheet in my hand at the door.
Notes: Write the four hardest constraints on the board and leave them there through cook day. The flowchart in Lesson 6.14 has to solve them.