Students will plan, produce, price, and sell one bakery item to classmates while learning how math, teamwork, and customer feedback shape real business decisions. They will use recipe scaling, measurement, cost calculations, and simple linear or exponential models to solve production and pricing problems, revise plans with input from a local bakery owner, and make choices that fit budget, safety, and time limits. Throughout the project, students will practice workplace skills such as communication, collaboration, reflection, and responsible decision-making as they prepare for the Sweet Success Fair.

Students will scale recipes, measure accurately, and plan batches by testing one bakery item and analyzing how changes in quantity affect yield, time, and cost. They will use tables, graphs, and simple linear or exponential models to set prices, predict sales, compare production options, and make evidence-based decisions under budget and time constraints. Students will strengthen workplace skills by taking on team roles, communicating with classmates and a local bakery partner, and using feedback to improve product design, marketing, and operations. Through weekly audio or video reflections, sales review circles, and a final portfolio for the Sweet Success Fair, students will document growth in problem-solving, collaboration, and responsible decision-making.

Students will create customer surveys, ingredient and cost sheets, scaled recipe tests, batch-production plans, pricing charts, marketing materials, and graphs or tables that model yield, cost, and sales. They will also produce weekly audio or video reflections and portfolio entries with photos, math calculations, and notes from sales and production review circles. With feedback from a local bakery owner, teams will refine one efficient baked good and prepare a final product line plan for the class bakery. By the end, they will run a mini storefront at the Sweet Success Fair featuring their baked item, display boards with math models and reflection highlights, and a completed portfolio showing growth in problem-solving, communication, and decision-making.

Open with a bakery challenge tasting and decision lab: students sample or examine 2–3 simple baked goods, review ingredient costs, prep time, and likely sale prices, then work in teams to choose which item seems most efficient, appealing, and profitable. Invite a local bakery owner to lead a short menu-planning visit, show how bakers decide what to sell, and respond to student questions about customer appeal, safety, and production limits. Then introduce the driving question about creating and running a student bakery within budget and time limits, and have teams make a quick claim using tables, graphs, or rough cost estimates to justify one product choice. Close with a brief team reflection on communication, problem-solving, and what skills they will need to run a successful class bakery.

Host a Sweet Success Fair where teams run a mini bakery storefront for classmates, families, school leaders, and the local bakery partner. Students sell their product, present portfolio displays with photos, recipe scaling work, cost calculations, and graphs or tables showing pricing, demand, and profit patterns. Include short student talks or recorded clips that explain how they solved production, budgeting, and teamwork challenges and what they improved through weekly reflections. Invite guests to give feedback on product appeal, marketing, and business planning so students can compare customer response with their final sales results.