Project OverviewStudents become a full culinary team, transforming the classroom into a tiny seasonal kitchen. Each group is responsible for one chapter of the feast: Appetizer, Entrée, Sides, or Dessert. Over five class periods, they journey from idea to plate, learning how real kitchens plan, budget, prep, produce, and present. The project blends food science, teamwork, math, timing, and creative problem-solving. Students exit the week with a finished dish, cost sheets, production plans, and