Hospitality and Tourism - 2

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/ProStart) and math teachers from Utah. 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 - 2

CTE Course/UnitCTE Concepts or ApplicationsEmbedded Math ConceptsMiddle School Common Core Math StandardsHigh School Common Core Math Standards
Using standardized recipesMathematical operators;
Fractions;
Decimals;
Percentages;
Figuring conversions;
Metric;
Measurements;
Converting recipes;
Increasing and decreasing recipes;
Measuring by volume and weight
Addition;
Subtraction;
Multiplication;
Division;
Adding and subtracting fractions;
Converting decimals to fractions;
Percent;
Converting metric to standard;
Multiplying and dividing fractions
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.5; 7.NS.2; 7.NS.3; 6.RP.2; 6.RP.3; 7.EE.2A.APR.1; A.APR.7; N.RN.3; N.Q.1
Using standardized recipesEdible Portion (EP) vs. As Purchased;
Calculating yields;
Portion sizes;
Costing recipes;
Figuring the yield of produce and meat servings for purchasing;
Figure yield for portion size;
Cost per serving;
Menu pricing
Addition;
Subtraction;
Multiplication;
Division;
Adding and subtracting fractions;
Converting decimals to fractions;
Percent;
Converting metric to standard;
Multiplying and dividing fractions
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.5; 7.NS.2; 7.NS.3; 6.RP.2; 6.RP.3; 7.EE.2A.APR.1; A.APR.7; N.RN.3; N.Q.1
Making stock;
Making roux
Food by percentage;
Ratios of produces in a recipe and how to convert them to actual measurements;
Percentage
Convert a percentage recipe to a measurement;
Ratio
6.RP.2; 6.RP.3; 7.EE.2; 7.EE.3; 6.RP.1; 6.RP.2; 6.RP.3; 7.RP.1; 7.RP.2; 7.RP.3G.MG.3
Starting a career in food serviceWork on figuring percentage of a total for tipping and large partiesPercent6.RP.2; 6.RP.3; 7.EE.2; 7.EE.3