Directions and simple rubric for a menu project for lower-level Spanish students. Students are to include at least three foods for each meal, plus at least on traditional food of a South American country. They are also to price the items appropriately in the money of their chosen country, thus reinforcing exchange rates. Students are provided a step-by-step process for researching necessary information.
All information is provided in Spanish.
This is incredibly easy to differentiate to meet the needs of students and/or focus of a given unit on food. Examples: change region to Central America, increase the number of required foods, etc.