Create Your Own Restaurant PBL | Restaurant Math & ELA Project Based Learning

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41 pages
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  1. Incorporate more project-based learning in your upper elementary or middle school classroom!  Each of these projects is aligned with Common Core standards and touches on several different academic areas.Design a Restaurant:   Math, Writing, DesignCreate A Country: Geography, Writing, ArtPeeps
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Learning Objective

Students will collaborate to design, write the history of, create a realistic menu, determine food costs, and prepare a food item for their restaurant, which will be based around a theme.

Description

Are you looking for an engaging Project Based Learning activity that allows your students to demonstrate real-world Math and ELA skills? This Create Your Own Restaurant Project blends Math, Writing, and design elements into one fun project!

Students love this PBL where they create their own restaurant around a theme, complete with its history, a menu, and the physical design. Optional Math pages include computing the difference between wholesale and retail costs, ratios and proportions, and taxes and tips.

You can even host a food fair as a final activity where The Sportz Palace, Memery Eatery, Amazin' Glazin’, and other creative eateries serve a sample of one of their foods.

Design a Restaurant Project Based Learning | ELA & Math PBL includes:

✔ Essential Questions

✔ Objectives and Common Core Standards

✔ Teacher Directions with pictures 

✔ Student Directions

✔ Theme brainstorming Pages

✔ Restaurant's History graphic organizers

✔ Restaurant menu graphic organizers

✔ Restaurant design graphic organizers

✔ Teacher directions, examples, and answer keys

✔ Rubrics to use as benchmarks or for feedback

Real-World Math optional activities:

★ Determine the difference between wholesale and retail costs for restaurant

★ Determine portion size and number of portions served (conversion of ounces to pounds)

★ Compute the difference between wholesale and retail costs

★ Compute tax and tip on a typical bill

★ Use proportions to determine the physical layout of the restaurant

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Total Pages
41 pages
Answer Key
Included
Teaching Duration
2 months
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Standards

to see state-specific standards (only available in the US).
Know relative sizes of measurement units within one system of units including km, m, cm; kg, g; lb, oz.; l, ml; hr, min, sec. Within a single system of measurement, express measurements in a larger unit in terms of a smaller unit. Record measurement equivalents in a two-column table. For example, know that 1 ft is 12 times as long as 1 in. Express the length of a 4 ft snake as 48 in. Generate a conversion table for feet and inches listing the number pairs (1, 12), (2, 24), (3, 36),...
Use the four operations to solve word problems involving distances, intervals of time, liquid volumes, masses of objects, and money, including problems involving simple fractions or decimals, and problems that require expressing measurements given in a larger unit in terms of a smaller unit. Represent measurement quantities using diagrams such as number line diagrams that feature a measurement scale.
Understand the concept of a ratio and use ratio language to describe a ratio relationship between two quantities. For example, “The ratio of wings to beaks in the bird house at the zoo was 2:1, because for every 2 wings there was 1 beak.” “For every vote candidate A received, candidate C received nearly three votes.”
Write narratives to develop real or imagined experiences or events using effective technique, well-chosen details, and well-structured event sequences.
Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.

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