Mobile Food Truck Design: A Decimal Delicacy
Inquiry Framework
Question Framework
Driving Question
The overarching question that guides the entire project.How can we design a successful food truck business, using our understanding of decimals and design principles to create a budget-friendly and appealing mobile restaurant?Essential Questions
Supporting questions that break down major concepts.- How can we use decimals to calculate the cost of ingredients for our menu?
- How can we use addition and subtraction of decimals to manage our budget effectively?
- What are the key design elements that make a food truck efficient and appealing to customers?
Standards & Learning Goals
Learning Goals
By the end of this project, students will be able to:- Apply decimal operations to manage a food truck budget.
- Design the layout of a food truck to maximize efficiency and customer appeal.
Common Core Standards
Entry Events
Events that will be used to introduce the project to studentsMystery Menu Challenge
Students receive a box of unusual ingredients and must create a potential food truck menu item using only those ingredients. This sparks curiosity about menu planning and cost calculation, directly linking to the project's core of designing a food truck and managing its finances.Portfolio Activities
Portfolio Activities
These activities progressively build towards your learning goals, with each submission contributing to the student's final portfolio.Menu Math: Ingredient Costs
Students will start by selecting three potential menu items for their food truck. For each item, they will list all the ingredients and research the cost of each ingredient per serving. This activity emphasizes the real-world application of adding decimals to determine the total cost of each menu item.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 detailed list of three menu items with a breakdown of ingredient costs and the total cost for each item.Alignment
How this activity aligns with the learning objectives & standardsAligns with 5.NBT.B.7 by requiring students to add decimals to hundredths to calculate the cost of ingredients.Budget Balancing Act
In this activity, students will create a basic budget for their food truck, considering income and expenses. They will practice subtracting expenses (like ingredient costs from the previous activity, fuel, and permits) from their potential income to determine their profit. This reinforces the subtraction of decimals in a practical context.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 simple budget sheet showing estimated income, expenses, and profit for one week of food truck operation.Alignment
How this activity aligns with the learning objectives & standardsAligns with 5.NBT.B.7 by requiring students to subtract decimals to hundredths to manage the food truck's budget.Food Truck Blueprint Challenge
Students design the layout of their food truck, considering the placement of equipment (stove, refrigerator, prep stations) and customer service areas. This activity focuses on spatial reasoning and efficient design, connecting math skills to real-world design challenges.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 detailed blueprint of the food truck layout with labeled dimensions and a justification for the placement of each piece of equipment.Alignment
How this activity aligns with the learning objectives & standardsConnects to the design aspect of the learning goals, encouraging students to think critically about space and efficiency.Rubric & Reflection
Portfolio Rubric
Grading criteria for assessing the overall project portfolioFood Truck Design Portfolio Rubric
Menu Math: Ingredient Costs
Assesses the accuracy and completeness of ingredient cost calculations for menu items.Ingredient Cost Calculation
Accuracy in calculating the total cost of ingredients for each menu item using decimal addition.
Exemplary
4 PointsCalculates the cost of all ingredients with perfect accuracy, demonstrating a sophisticated understanding of decimal addition and its application in real-world contexts. Provides clear and detailed calculations for each menu item.
Proficient
3 PointsCalculates the cost of most ingredients accurately, with only minor errors. Demonstrates a thorough understanding of decimal addition and its application. Provides clear calculations for each menu item.
Developing
2 PointsShows some understanding of decimal addition, but struggles with accuracy in calculating the cost of ingredients. Errors are evident, and calculations may be incomplete or unclear.
Beginning
1 PointsDemonstrates little to no understanding of decimal addition in the context of calculating ingredient costs. Calculations are largely inaccurate or missing.
Menu Item Detail
Completeness of ingredient lists and cost breakdowns for each menu item.
Exemplary
4 PointsProvides a comprehensive list of all ingredients for each menu item, with detailed cost breakdowns that are exceptionally clear and well-organized. Demonstrates meticulous attention to detail.
Proficient
3 PointsProvides a complete list of most ingredients for each menu item, with clear cost breakdowns. Demonstrates attention to detail.
Developing
2 PointsLists some of the ingredients for each menu item, but may miss key components. Cost breakdowns are incomplete or lack clarity.
Beginning
1 PointsProvides a minimal list of ingredients with little to no cost breakdown. Shows a lack of attention to detail.
Budget Balancing Act
Evaluates the student's ability to manage a budget by calculating income, expenses, and profit using decimal subtraction.Budget Calculation Accuracy
Correctness of calculations in determining weekly income, expenses, and profit using decimal subtraction.
Exemplary
4 PointsAccurately calculates weekly income, expenses, and profit with sophisticated understanding of decimal subtraction. Demonstrates strong analytical skills and attention to detail in budget management.
Proficient
3 PointsCalculates weekly income, expenses, and profit with minor errors. Demonstrates a thorough understanding of decimal subtraction and its application in budget management.
Developing
2 PointsShows some understanding of budget management but struggles with accuracy in decimal subtraction. Errors are noticeable, and calculations may be incomplete.
Beginning
1 PointsDemonstrates little to no understanding of budget management or decimal subtraction. Calculations are largely inaccurate or missing.
Budget Realism & Completeness
Realism and comprehensiveness of the listed income and expenses.
Exemplary
4 PointsProvides a realistic and comprehensive budget that includes a wide range of potential income sources and expenses, demonstrating a deep understanding of the factors that affect a food truck's financial performance. Shows insightful consideration of real-world constraints.
Proficient
3 PointsProvides a realistic and complete budget that includes most relevant income sources and expenses. Demonstrates a good understanding of the factors that affect a food truck's financial performance.
Developing
2 PointsLists some income sources and expenses, but may miss key components. Budget may lack realism or completeness.
Beginning
1 PointsProvides a minimal list of income sources and expenses with little attention to realism or completeness. Shows a limited understanding of the factors that affect a food truck's financial performance.
Food Truck Blueprint Challenge
Assesses the spatial reasoning and design efficiency of the food truck blueprint.Blueprint Design Efficiency
Efficiency and practicality of the food truck layout, including equipment placement and workflow.
Exemplary
4 PointsCreates an exceptionally efficient and practical food truck layout, demonstrating a sophisticated understanding of workflow and spatial reasoning. Equipment is placed strategically to maximize space and minimize movement.
Proficient
3 PointsCreates an efficient and practical food truck layout with logical equipment placement and workflow. Demonstrates a thorough understanding of spatial reasoning.
Developing
2 PointsShows some understanding of spatial reasoning, but the food truck layout may lack efficiency or practicality. Equipment placement may be illogical or impede workflow.
Beginning
1 PointsDemonstrates little to no understanding of spatial reasoning. The food truck layout is inefficient and impractical, with illogical equipment placement.
Blueprint Detail & Accuracy
Level of detail and accuracy in the blueprint, including dimensions and equipment labeling.
Exemplary
4 PointsProvides a highly detailed and accurate blueprint with precise dimensions and clear labeling of all equipment. Demonstrates meticulous attention to detail and technical proficiency.
Proficient
3 PointsProvides a detailed and accurate blueprint with clear dimensions and labeling of most equipment. Demonstrates attention to detail.
Developing
2 PointsIncludes some details and dimensions in the blueprint, but may lack accuracy or completeness. Equipment labeling may be inconsistent or unclear.
Beginning
1 PointsProvides a minimal blueprint with little to no detail or accurate dimensions. Equipment labeling is largely missing or inaccurate.