My restaurant rules

 success criteria

  I can survey my customers to find out any allergies and their favourite foods.

–  I can plan a healthy meal for 4 people

– I can show percentages of each food group used in my meal

– I can estimate the cost of my meal to the nearest dollar

– I can add the actual cost of the meal

– I can calculate the change from $50

– I can use the correct unit of measurement when I am writing the recipe and cooking

–  I can multiply the recipe for 4 people

– I can create a timetable with my group for the project

– I can design my own mat using tessellations

– I can publish this information in a report for my customers


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