Restaurant+Project

=Contact Information:= toc Tracy Sevin Mercer Area School District: tsevin@mercer.k12.pa.us sevintracy@gmail.com

=**Overview:**= We believe this is an innovative project because it engages students in higher level thinking, requiring some research and learning to be applied to solve a problem and create a product. The project is one that would be conceivable for our area, making it very personal to the students. Leaders from the community are involved in the planning stages, and in assisting them in their searches for information. Students not only work within their classes, but with other classes, in other grades. Students use technology to communicate with each other and transfer needed information from one class group to another. This project includes the entire range of students, from gifted to learning support, grades 7-12, as well as mixed classes.

=7 Elements of Project-Based Learning=
 * (Applied to the Restaurant Project)**
 * 1. Driving Question**: You are going to open a new restaurant in the Mercer area. You have surveyed 100 people. What kind of restaurant will you open and where to be successful.


 * 2. Need to Know**: Students ask questions and get answers from their various teachers as the project progresses.


 * 3. Inquiry and Innovation**: Students are creating a solution to a problem, using information from the surveys they compiled.
 * 4**. **Student Voice and Choice**: Students decide what type of restaurant, where, what menu items, how to make logos, etc.
 * 5. Feedback and Revision**: Students are continually getting feedback from teachers, peers and group members throughout the project. Not only their class teachers and peers, but teachers and peers from other classes. They also talk with bankers, business professors, realtors, etc.
 * 6**. **21st Century Skills**: Communication, cooperation, and all the tools listed above.
 * 7**. **Outside Audience**: The finished business plan is presented to a board of peers and business people. Administrators, board members, the press, and fellow students are invited to the opening night of the restaurant.

To get an idea of what this project entails, watch the powerpoint below. If you would like to enjoy the music with the show, click on the speaker on the first slide and then just sit back and watch. It is a timed show.

If you don't have the latest office, open this version:

Past Restaurant Wikis: These were created by math, science, culinary arts, and special ed classes, collaboratively. The Zebra The Crossroads Cafe

=Standards Addressed:= 6.3.12.B - Evaluate the economic reasoning behind a choice. 6.5.12.C- Analyze the costs and benefits of organizing a business as a sole proprietorship, partnership or corporation. 6.5.12.F - Assess the impact of entrepreneurs on the economy.
 * Economics: **

11A.1.1 – Represent and/or use numbers in equivalent forms (integers, fractions, decimals, percents). 11A2.1 – Solve problems using operations with rational numbers including rates and percents. 11D.1.1 – Analyze a set of data for the existence of a pattern and represent the pattern algebraically and /or graphically. 11D3.1 -Identify, describe and use constant or varying rates of change.
 * Math: **

9.1.12.E - Delineate a unifying theme through the production of a work of art that reflects skills in media processes and techniques. 9.1.12.H - Incorporate the effective and safe use of materials, equipment and tools into the production of works in the arts at work and performance spaces.
 * Arts and Humanities: **

11.1.12.F - Compare and contrast the selection of goods and services by applying effective consumer strategies. 11.3.12.F - Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan. 11.3.12.G - Analyze the relevance of scientific principles to food processing, preparation and packaging.
 * Family and Consumer Science: **

3.4.12.A - Quantify the properties of matter by applying mathematical formulas. 3.4.12.B - Apply and analyze energy sources and conversions and their relationship to heat and temperature. 3.6.12.B - Analyze knowledge of information technologies of processes encoding, transmitting, receiving, storing, retrieving and decoding. 3.6.12.C - Analyze physical technologies of structural design, analysis and engineering, personnel relations, financial affairs, structural production, marketing, research and design to real world problems. 3.7.12.A - Apply advanced tools, materials and techniques to answer complex questions. 3.7.12.B - Evaluate appropriate instruments and apparatus to accurately measure materials and processes. 3.7.12.C - Evaluate computer operations and concepts as to their effectiveness to solve specific problems. 3.7.12.E - Assess the effectiveness of computer communications systems.
 * Science and Technology: **

=Learning Outcomes:= Objectives (as related to the state standards): Students will: · work collaboratively, across curriculum, grade level, and ability · use research skills · present findings to a group of peers · use math problem solving skills · design and create an atmosphere · create logos, menus, invitations, and websites · plan, prepare, and serve nutritious, appealing menus and meals · analyze nutrition value of foods · learn about safety codes and apply them to restaurant layout and design · use CAD program for design

=Classes Involved:= Senior Survey (12th grade Social Studies) Consumer Chemistry Algebra/Basic Algebra Culinary Arts Art II Media Gifted Class Project

=Technology Used:= Wikis Excel Powerpoint Internet Searches Word Video Google Docs Digital Cameras Publisher Computer lab, laptops RCampus Photoshop Movie Maker