Lessons in this Course
Fractions in the Kitchen
Explore how fractions show up in recipes—from half a cup to a quarter teaspoon. Practice adding, subtracting, multiplying, and dividing fractions recipe style.
Ratios and Recipe Remix
Learn how to scale recipes up or down using ratios. Adjust ingredient amounts for different serving sizes and discover how ratios impact flavor, texture, and yield.
The Cost of Crunch
Dive into food budgeting by comparing the cost of homemade vs. store-bought snacks. Calculate unit prices and make data-driven decisions about value and nutrition.
Percents on your Plate
Use food labels to understand percentages related to daily values, serving sizes, and nutrient content. Students will decode nutrition facts and calculate percent changes in meal choices.
The Great Conversion Challenge
Practice converting between metric and customary measurement systems. Translate recipes from grams to ounces or liters to cups—an essential life skill!
The Math Behind the Menu
Create a menu for a fictional restaurant using real pricing strategies. Use rounding, estimation, and profit margin calculations to stay within a budget.
Portion Perfection
Explore portion sizes using area, volume, and mass. Investigate standard serving sizes and design their own “balanced plate” using geometric reasoning.
Sweets and Statistics
Collect class data on favorite treats, then use mean, median, mode, and range to analyze trends. What are the stats on sweets?
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