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Culinary Math -Nonintegers- Conversion of Decimal, fraction, and percents
**This PowerPoint has a student Handout for the practice questions (nonintergers handout w-key)**
PowerPoint lesson to review the basic math operations and conversions that students need a good foundation of for culinary math.
This lesson is a simple review and shows student how to convert between a decimal, fraction and percent.
Lesson Objectives:
To understand the value of a noninterger quantity
To understand the basic format of a fraction, decimal, and percent
To convert a fraction to a dec
8th - 12th, Adult Education, Higher Education
Basic Operations, Math
Multiplying Fractions- Catering Project
Our school needs your help!
We are looking for an extraordinary restaurant and chef to cater a dinner for the teachers in our school, for their annual end of the year feast! We have 30 guests attending who will be very hungry and deserve a delicious meal!
YOU have been chosen to cater this year’s dinner!! We are looking for either American, Caribbean, or Italian food!
Below is what we need from you!
An appealing menu (restaurant name, picture of food and restaurant, contact info. logo)
Deli
4th - 5th
Basic Operations, Fractions
CCSS
5.NF.B.4a
The Restaurant Project
Welcome to Co’s Kitchen - where you will prepare for a grand opening of a themed restaurant at your own school! You will go through the application process of obtaining a job at the restaurant. After you have your position, you will work in teams to learn all about Nutrition, Customer Service, art, culture, and history. Our goal is to cooperate as a team to bring a taste to our school and share a fabulous meal prepared by our STUDENTS to our entire class!
You will be assigned to a group and wil
6th
Basic Operations, Graphic Arts
Project Based Learning- Wedding Cookie Table Planning (Multiplication)
Students will pretend they are wedding planners and help the bride and groom plan for their wedding cookie table. Read about the Pittsburgh-based tradition within the project and use websites of local bakeries to develop price quotes for the client. Students must use multiplication and online tools to complete this activity.
If the formatting is changed upon download, please contact me.
3rd - 7th
Basic Operations, Other (Math)
Modifying MasterChef Fractions Task: Meeting Cross-Curricular Capabilities and D
This modification document outlines how to adapt the MasterChef Fractions Task to meet cross-curricular capabilities and differentiate for lower ability students. It provides suggestions for incorporating cross-curricular priorities, such as literacy and numeracy skills, and offers various accommodations and modifications to ensure all students can access the task. The document also includes ideas for scaffolding and providing additional support for students who may require it, as well as extens
6th - 7th
Basic Operations, Math
Chef Math in the Kitchen — Fun Food-Math Worksheet (Grades 1–3)
Put on your chef’s hat and sharpen your math skills with this engaging Chef Math in the Kitchen worksheet — perfect for grades 1–3! Designed as a fun, kitchen-themed math activity, this worksheet helps students practice counting, addition, measurement, comparison, and money math through cooking‑inspired tasks. ✅ What’s Included Counting practice: count ingredients like berries and banana slices 🍓🍌 Simple addition problems using sandwich slices — ideal for building early number sense Measu
1st - 3rd
Arithmetic, Basic Operations, Family Consumer Sciences
CCSS
1.OA.C.5
Culinary Math 4 step method to solve problems
**This has a separate handout available to purchase -4 step practice question**
This PowerPoint is to help students break down applied math problems. It is a method that is helpful for braking down and solving complex word or math problems.
Great tool to use as a refresher before Finals.
Objectives for this lesson:
To understand the process for solving an applied math problem
To determine which mathematical operation to use when solving an applied math problem
To use the four step method to
7th - 12th, Adult Education, Higher Education
Basic Operations, Math
Introduction to Equivalent Ratios and Simplifying Lesson
This is a whole lesson on Simplifying and Equivalent Ratios. The lesson also looks at writing ratios in the form 1:n as well as problems that also involve different units and converting first. This lesson is ready to go, with no prep required. It is also great for home learning. 17-slide presentation + lots of extra resources. The lesson includes: + Starter + Lesson Objectives + Keywords + MWB activity + superb teaching slides + lots of different examples + Differentiated Worksheet (with answer
6th - 9th
Basic Operations, Numbers
Also included in: Number ALL LESSONS
Cost Analysis
This PowerPoint is an introduction to costing out basic ingredients. It starts with an example, followed by 5 practice problems, and ends with finding the cost of the entire recipe. The PowerPoint is intended to be used as a guided practice activity. A guided notes worksheet is included for students to complete during presentation. Room for students to show math work is included.
9th - 12th
Basic Operations
Recipes and Scaling Up using a Ratio Lesson
This is a whole lesson on Recipes, Equivalent Ratios and Scaling Up. The lesson looks at how to scale up and in particular looking at how to do so with recipes, which is such a common question. This lesson is ready to go, with no prep required. It is also great for home learning. 17-slide presentation + lots of extra resources. The lesson includes: + Starter + Lesson Objectives + Keywords + MWB activity + superb teaching slides + lots of different examples + Differentiated Worksheet (with answe
6th - 9th
Basic Operations, Numbers
Also included in: Ratio Bundle
Reading Recipes - Pantry Check
In this lesson, students will apply their measurement and fraction skills in a real-world cooking scenario. Given a recipe and a list of available pantry items, students will determine whether they have enough of each ingredient to complete the recipe (yes/no). After identifying missing ingredients, students will create a grocery list of the items they need to purchase. They will then look up the cost of each item and calculate the total amount of money required. This lesson reinforces: Compari
4th - 12th
Basic Operations, Measurement, Reading
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