MATH-IN-CTE TECHNICAL ASSISTANCE
Math-in-CTE Lesson Plan Template
Lesson Title: Culinary Math Warm up Lesson # 4
Author(s): Phone Number(s): E-mail Address(es): William Karsten [email protected]
Occupational Area: Culinary Arts
CTE Concept(s): CTE Standard: HTPA07.01 Research costs, pricing and market demands to manage profitability and implement effective marketing strategies.
Performance Indicators Delivery LevelHTPA04.01 Manage and use basic reading, writing, and mathematical skills for food production and guest services to provide a positive guest experience. Performance Indicators Delivery Level HTPA04.01.01.00 Apply mathematical, reading, and writing skills to correctly deliver food products and guest service. High School HTPA04.01.01.01 Convert recipes. High School HTPA04.01.01.02 Use proper measurements of ingredients. High School HTPA04.01.01.03 Calculate menu and recipe costs. Community College HTPA04.01.01.04 Read and comprehend recipes, operational manuals, inventory control sheets, menus, correspondence, training manuals, etc. High School HTPA04.01.01.05 Use basic writing skills (e.g., grammar, punctuation, spelling) to produce documents such as inventory control sheets, recipes, menus, correspondence, employee evaluations. Math Concepts: Addition, subtraction, division, multiplication and fractions
Common Core SS Math Standard
Make inferences and justify conclusions from sample surveys, experiments, and observational studies
3. Recognize the purposes of and differences among sample surveys, experiments, and observational studies; explain how randomization relates to each. 4. Use data from a sample survey to estimate a population mean or proportion; develop a margin of error through the use of simulation models for random sampling. 5. Use data from a randomized experiment to compare two treatments; use simulations to decide if differences between parameters are significant.
6. Evaluate reports based on data.
Lesson Objective: To show how math is used in everyday culinary.
Materials: Culinary warm-up worksheet
THE "7 ELEMENTS" TEACHER NOTES (and answer key)
MATH-IN-CTE TECHNICAL ASSISTANCE
1. Introduce the CTE lesson.
Students will understand how math is an integral part of culinary arts.
2. Assess students’ math awareness as it relates to the CTE lesson.
Using the culinary math warm-up sheet checking for understanding.
3. Work through the math example embedded in the CTE lesson.
Using story problems to solve common culinary related math questions.
4. Work through related, contextual math-in-CTE examples.
5. Work through traditional math examples.
See worksheet for specific examples
6. Students demonstrate their understanding.
7. Formal assessment.
Year 1 certification exam includes questions that are molded in this worksheet.
DO NOW: Culinary Arts Math warm up Using Addition, subtraction, multiplication and division solve
these common culinary math problems
1. A restaurant has 49 Salmon filets in the freezer. There are 27 filets in the primary Refrigerator and 38 more in the auxiliary refrigerator. How many Salmon filets does the restaurant have on hand?
______________ 2. The Deli counter at the local grocery normally prepares 150 Italian Panini’s for the mid-morning rush. 35 of these sandwiches are a standing order for a business named Go West Travel. For their special anniversary celebration, Go West Travel orders twice their standing order. How many sandwiches should the Deli counter prepare?
_______________
3. A wedding reception is catered for 415 people. The caterer charges $36.50 per person, which includes tax. What is the total bill?
_______________
4. The caterer in question # 3 has charged another wedding party a total of $12,525 for their reception. This included a $250 discount that was promised. How many people attended the reception?
_______________
5. A produce delivery service delivered the following items: 10 lbs of sweet baby carrots ($0.79 per lb.) 6 lbs of celery ($0.49 per lb.) 12 lbs of onions ($1.09 per lb.) 36 tomatoes ($0.59 ea) What was the total bill excluding taxes?
_______________ 6. A Sous chef earns $22.50 an hour. She worked 10 hours on Wednesday. How much did she earn that day?
_______________
7. A restaurant needs 255 lbs of golden delicious apples for a party. If a box holds 15 lbs of apples, how many boxes does the restaurant need?
_______________ For questions 8 through 10, refer to the following scenario: At the company picnic, the caterer noted the following drink orders: 75 8 oz juice servings 38 12oz sodas served 43 16 oz mineral waters served 8. How many ounces of soda were served? __________ 9. How many total ounces of fluid were served? ________ 10. After the picnic, there was no juice left, 12 sodas remaining, and 7 waters untouched. How many ounces of fluid were left over? _______________
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