Students have the opportunity to examine the popular topic of food through the perspective of an entrepreneur. They will discover how small businesses are created in Canada and how these businesses succeed as students complete the following activities: watch a video of students creating anoriginal restaurant and of a teen chef preparing his secret recipe, examine menus and secret recipes, discover prices and calculate costs with a profit, and discuss basic principles of decor and promotion. They read texts about Canadian entrepreneurs and restaurants, as well as examine menus andrecipes from many cultures. Students also write shopping lists and menus. Final Task: with a partner, students create and present a business plan for an original restaurant that includes a menu, a secret recipe, a decor design, and a promotional jingle. The TRB is organized into 8 to 10 "lessons". Each lesson is broken down into three phases: Pre-Activity, Activity, Post-Activity. The TRB contains methodology, language, content and outcomes summary charts, and comprehensive lesson plans written by practicing teachers. Also includes assessment andevaluation with reproducible rubrics, checklists and worksheets, as well as additional activities (in reproducible master format). In every hematic unit, teaching notes are provided for combined grades, differentiated instruction for varying ability levels and for varying the final task. | Communi-Quete: 1 Entrepreneurs en herbe by Irene Bernard, Spiral Bound | Indigo Chapters