International Meal Menu Design
Inquiry Framework
Question Framework
Driving Question
The overarching question that guides the entire project.How can we create a menu that showcases Israeli and either Italian or Korean cuisine, using descriptive language to highlight the unique ingredients, colors, sizes, and shapes of the food items?Essential Questions
Supporting questions that break down major concepts.- What is Israeli food and what are common ingredients used in its dishes?
- What are the characteristics of Italian/Korean food and how do they differ from Israeli cuisine?
- How can descriptive language be used to effectively present food items on a menu?
- What role do colors, sizes, and shapes play in describing food on a menu?
Standards & Learning Goals
Learning Goals
By the end of this project, students will be able to:- Students will understand the cultural significance and common ingredients of Israeli and chosen international cuisine.
- Students will demonstrate the ability to use descriptive language, focusing on colors, sizes, and shapes, in written format.
- Students will develop the skill to compare and contrast different cuisines, recognizing unique elements of each.
- Students will create a visually-organized and informative menu that utilizes descriptive text features.
Common Core Standards
Entry Events
Events that will be used to introduce the project to studentsVirtual Restaurant Tour
Create a virtual tour of three restaurants, one Israeli, one Italian, and one Korean. The tour will showcase chefs preparing a dish while explaining the cultural significance and everyday use of the ingredients. Students can ask questions and explore further, challenged to think beyond conventional food knowledge.Cultural Storytelling Lunch
Host a storytelling session where students or invited guests share stories about personal experiences with Israeli, Italian, and Korean meals. This will connect students' personal narratives with the project, enabling them to explore and describe everyday objects and ideas through the lens of food cultures.Portfolio Activities
Portfolio Activities
These activities progressively build towards your learning goals, with each submission contributing to the student's final portfolio.Menu Design Challenge
Students will take the descriptive text they developed and design a menu section for each cuisine. They will integrate visual elements to enhance the descriptive text. This activity will culminate in a functional and aesthetically pleasing menu draft.Steps
Here is some basic scaffolding to help students complete the activity.Final Product
What students will submit as the final product of the activityA draft of a menu section for Israeli and the chosen international cuisine, complete with visual enhancements and descriptive texts.Alignment
How this activity aligns with the learning objectives & standardsThis aligns with CCSS.ELA-LITERACY.RI.4.7 as it involves interpreting visual elements, and reinforces CCSS.ELA-LITERACY.L.4.5 by requiring nuanced language use.Rubric & Reflection
Portfolio Rubric
Grading criteria for assessing the overall project portfolioMenu Design Challenge Rubric
Descriptive Language Use
Assesses the quality and clarity of descriptive language used to convey food characteristics, focusing on colors, sizes, and shapes.Clarity and Precision
Measures the accuracy and detail of descriptive language in representing food items.
Exemplary
4 PointsUses highly precise and vivid language that paints a clear picture of each menu item, capturing intricate details of colors, sizes, and shapes.
Proficient
3 PointsEmploys clear and detailed language that accurately describes menu items, effectively representing colors, sizes, and shapes.
Developing
2 PointsUses basic descriptive language with some inaccuracy or lack of detail in depicting colors, sizes, and shapes of food items.
Beginning
1 PointsStruggles to use descriptive language, with significant inaccuracies or omissions in representing food characteristics.
Cultural Relevance
Evaluates how well the descriptions integrate cultural significance and background of the cuisines.
Exemplary
4 PointsSeamlessly integrates cultural significance in descriptions, enhancing the unique identity of each cuisine.
Proficient
3 PointsEffectively incorporates some cultural elements in the descriptions, contributing to the cuisine's identity.
Developing
2 PointsIncludes limited cultural references, with some lack of connection to the cuisine's uniqueness.
Beginning
1 PointsNeglects cultural context, missing key elements that define the cuisine's identity.
Visual Presentation
Evaluates the effectiveness of visual elements in enhancing the menu design and complementing descriptive texts.Visual Integration
Measures how well visual elements align with textual descriptions to enhance understanding.
Exemplary
4 PointsVisual elements are expertly integrated, enhancing and complementing the text to provide a cohesive menu presentation.
Proficient
3 PointsVisuals effectively complement the text, adding value and understanding to the menu items.
Developing
2 PointsVisuals are present but inconsistently aligned with the text, leading to partial enhancement of the menu.
Beginning
1 PointsLacks effective visual-textual alignment, resulting in a disjointed menu presentation.
Design and Layout
Assesses the organization and aesthetic appeal of the menu design.
Exemplary
4 PointsMenu design is exceptionally organized, visually appealing, and user-friendly, providing an engaging experience.
Proficient
3 PointsThe menu is well-organized with a pleasing layout that supports user experience.
Developing
2 PointsThe menu is somewhat organized with potential clutter or confusing layout elements.
Beginning
1 PointsMenu design is disorganized or lacks visual appeal, hindering user experience.