Lesson 6.12, one day, 12 slides. The constraint slides stay up all period.
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.
Teacher notes
Collect six numbers, low to high, on the board. The spread is usually $20 to $300.
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.
Teacher 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."
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.
Teacher notes
Hand out Handout 06.12, Project 06, and Rubric 06 now. The rubric is in their hands on day one.
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
Teacher notes
Six things. Rubric 06 scores five criteria off them. Nothing is a surprise on day eight.
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
Teacher notes
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.
Walk them one at a time. Ask the class what each one rules out BEFORE you say it. Post the card at each station.
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
Teacher notes
Image: a photo of each finished dish, five across.
Prices marked [update from this week's circular]. Do not point out that Option B is over budget. Let a team find it.
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.
Teacher notes
The cost per person is total divided by 28, not 7. Catch the divide-by-7 error here.
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.
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 ___."
Teacher notes
Name an actual constraint by its words, or rewrite the sentence.
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
Teacher notes
Every role does something every day. Nobody holds a clipboard and watches.
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?
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.
Teacher 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.