Hospitality and Tourism

Overview

The Math-in-CTE professional development model is not a curriculum; instead, it is a process, organized around a set of five core principles (PDF), through which CTE and math teachers working in teams learn how to enhance the math that naturally occurs in their CTE curricula. Math-in CTE professional development always begins with curriculum mapping. In this process, CTE teachers examine the CTE concepts they teach, then work with math teacher partners to identify embedded math intersections, as linked to the Common Core math standards, and create a curriculum map. Once the map is complete, the CTE and math teacher teams select from within it one or more CTE concepts and related math concepts to develop into CTE lesson plans.

See also:

This sample Math-in-CTE curriculum map was created by teacher teams composed of hospitality and tourism (Culinary) and math teachers from Detroit, MI. The associated sample lesson plan and related materials were identified and developed from this curriculum map.

Click on the linked CTE and math concepts within this map to view the lesson plan associated with them. Scroll to the right to view the middle and high school Common Core math standards associated with each unit.

Hospitality and Tourism

CTE Course/UnitCTE Concepts or ApplicationsEmbedded Math ConceptsMiddle School Common Core Math StandardsHigh School Common Core Math Standards
Bread;
Pie;
Cookie;
Cake;
Sweet dough;
Custard/pies;
Quick bread confections
Formula conversion;
Ingredient;
Mise en place;
Yield;
Weights and measures;
Oven management
Tables;
Conversions;
Proportions;
Formula;
Fractions;
Area (sheet cake);
Units of measurement;
Intervals
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.RP.1; 6.RP.2; 6.RP.3; 7.RP.1; 7.RP.2; 7.RP.3; 6.NS.1; 6.EE.2; 7.NS.2; 7.NS.3; 6.EE.2; 7.EE.1; 7.EE.2; 6.G.1; 6.G.2; 6.G.3; 7.G.1; 7.G.4; 7.G.6A.APR.1; A.APR.7; N.RN.3; N.Q.1; A.REI.1; A.REI.2; G.GPE.7; G.MG.2
InventoryAnalyze amount of product on hand, what is needed, ordering, etc.Math operations;
Problem solving;
Accuracy;
Cost;
Decimals;
Spreadsheet;
Charts
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.NS.5; 7.NS.2; 7.NS.3; 6.EE.2; 6.EE.3; 6.SP.4; 6.SP.5; 7.SP.2; 7.SP.3; 7.SP.4; 8.SP.3; 8.SP.4A.APR.1; A.APR.7; N.RN.3; N.Q.1; N.Q.2; N.Q.3; S.ID.6; S.IC.1; S.IC.2; S.IC.3; S.IC.4; S.IC.5; S.IC.6; S.ID.1
Safety and sanitationSafety and sanitation;
Cleaning solutions;
Food safety;
Determine temperature control
Tables;
Graphs;
Ratio/proportion;
Percent;
Exponential growth;
Reading thermometer (F/C);
Patterns
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.RP.1; 6.RP.2; 6.RP.3; 7.RP.1; 7.RP.2; 7.RP.3; 6.RP.2; 6.RP.3; 7.EE.2A.APR.1; A.APR.7; N.RN.3; N.Q.1; G.MG.3
Yield testingBreakdown;
Carcass to retail cuts
Fractions;
Percents;
Decimals;
Adding/subtracting weights
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.NS.1; 6.EE.2; 7.NS.2; 7.NS.3; 6.NS.2; 6.NS.3; 6.NS.5; 6.RP.2; 6.RP.3; 7.EE.2A.APR.1; A.APR.7; N.RN.3; N.Q.1
Reading of measurement equipmentReading measurement toolsFractions;
Percent;
Decimals;
Adding/ subtracting weights
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.NS.1; 6.EE.2; 7.NS.1; 7.NS.2; 7.NS.3; 6.NS.5; 6.RP.2; 6.RP.3; 7.EE.2A.APR.1; A.APR.7; N.RN.3; N.Q.1
Checks/balancesAdd receipts;
Give change
Adding/ subtracting decimals;
Tax
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.NS.5; 7.NS.2; 7.NS.3A.APR.1; A.APR.7; N.RN.3; N.Q.1
Basic stocks;
Roasting;
Grilling
Sauce making;
Grill set-up;
Rotisserie
Temperature C to F;
Hi to low;
Heat variation factors;
Measuring liquids with large units
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3A.APR.1; A.APR.7; N.RN.3; N.Q.1
Dough making;
Basic pastry
Dough making;
Baking technique;
Poaching;
Dip frying
Time keeping (units);
Precise measurement
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3A.APR.1; A.APR.7; N.RN.3; N.Q.1
Beverage serviceDetermine yield;
Collect ingredients;
Measure amounts;
Create drink
Yield division;
Measurement
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3A.APR.1; A.APR.7; N.RN.3; N.Q.1
Tableside cookeryFind recipes;
Determine yield;
Collect ingredients and prep;
Measure crate
Yield division;
Measurement
6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3A.APR.1; A.APR.7; N.RN.3; N.Q.1
Equipment ID;
Steps of service;
Terms
Setting dining room and side standDetermine equipment needed;
Place equipment
Front of house position/organization