# Slides 06.15: Shopping List and Unit Price Check

Lesson 6.15, one day, 12 slides. Slide 3 (the eight sections) and slide 11 (the checklist) stay up.

## Slide 1: Do now
- Two jars of the same sauce.
- One is 24 ounces for $2.79. One is 45 ounces for $4.99.
- Which is the better deal? Show the math.
Notes: $0.116 per ounce and $0.111 per ounce. Put both on the board to three decimals.

## Slide 2: Better deal per ounce. Should we buy it?
- Let two students argue.
- The answer: **only if we will use it.**
- Two 24 oz jars give 48 oz. One 45 oz jar gives 45 oz. Our plan needs 48.
Notes: A student who says "buy the big one, it is cheaper per ounce" has answered half the question. That is today's second idea.

## Slide 3: Right now there are four shopping lists in this room
- At least three items are on more than one of them.
- Four lists means four trips, buying too much, spending too much, and forgetting something.
- Today you give me **one** list, and I actually buy it.

## Slide 4: The four rules of a real list
1. **One line per item.** Two stations need mozzarella? One line, quantities added.
2. **A total quantity.**
3. **A size.** Ounces, pounds, or count. "Cheese" is not a list.
4. **A swap.** What we buy if it is out of stock.

## Slide 5: The eight store sections, in shopping order
1. Produce
2. Bakery
3. Center aisles (pasta, sauce, canned, rice, baking, cookies, chips)
4. Paper and foil
5. Deli
6. Meat (we do not buy this: pre-cooked meat only)
7. Dairy and eggs
8. Frozen
Image: eight small pictures across the slide: a carrot, a loaf, a box, a plate, a scale, a crossed-out steak, a cold case, a snowflake.
Notes: Cold things last, so they stay cold. That is the cold chain, and the store is laid out for it.

## Slide 6: Find the duplicates
- Each station reads its costing sheet lines out loud, in turn.
- Everyone writes every item **once**.
- If it is already on the list, add the quantity to that line and say the new total.
Notes: 10 minutes. This is the best five minutes in the topic and it looks like nothing. Let students catch each other.

## Slide 7: Two things that are both "cheese" are not the same line
- Mozzarella and parmesan are different items.
- Same item, same brand, same size is what makes a line.

## Slide 8: Build the class list together
- Sorted by section. "Shredded mozzarella. Which section?"
- Quantity, size, unit price, line cost.
- Running total down the right side, in front of you.
Notes: 10 minutes on the chart. Shopping Leads initial the rows from their own station.

## Slide 9: Your two rows: the unit price check
- Find a second option in the circular: a store brand, a different size, or a different brand.
- Compute both unit prices.
- Write the swap and what it saves **on the whole order**.
- A swap only counts if it saves at least $0.25 and does not break the allergy list or a station card.

## Slide 10: My real numbers
- 112 students. 4 periods. 4 kitchens. Budget $150.
- Four store-brand swaps saved **$30.38**.
- Final total: **$147.84.** Under by $2.16.
- The six-menu version: $152.90 to $177.42 against a $200 budget.
Image: the actual shopping list page with the eleven items and the swap notes.
Notes: Say it plainly: coming in $39 under budget is a professional result, not a missed opportunity.

## Slide 11: The approval checklist. Every line has to pass.
1. One line per item, total quantity covers all four stations
2. A size and a price on every line
3. Sorted by section, cold last
4. Class total at or under $80.00, every station at or under $20.00
5. A swap named on every line, or "no cheaper option found"
6. The yield check clears 30 for every station
7. Nothing on the class allergy list, or the substitution is written
8. No knife, no fryer, no raw meat
9. Paper goods counted: 30 plates, forks, cups, napkins, or marked "room"
10. **Every item on all four station cards appears on this list.** Read the cards, do not remember them
11. Nothing we already own (foil, spray, salt, garlic powder, spoons)
12. Signature and date
Notes: [Sal: add line 13 for your school's purchasing rule: purchase order, reimbursement, p-card, or your own money and a receipt. Say out loud which one.]

## Slide 12: What happens next
- I shop from this exact list.
- I bring the receipt.
- In Lesson 6.17 you compare what you planned to what the register actually said.
- **"This list is approved, and we are cooking on ______."**
Notes: Two students read the class total and the cost per person. Write the cook day date on the board and leave it there. If the list came in under budget, do not spend the difference; say what the remainder buys: the spare package that saves a station on cook day.