Culinary Kitchen Math Calculations
Add to favoritesLesson Identification and TEKS Addressed
Cluster : Hospitality and Tourism
Course : Culinary Arts

TEKS Student Expectations
 (1) The student applies advanced reading, writing, mathematics and science skills for the food service industry. The student is expected to:
 (C) calculate correctly using numerical concepts such as percentages and estimations in practical situations, including weight and measures
 (E) read and comprehend standardized recipes
 (G) calculate and manage food costs
 (1) The student applies advanced reading, writing, mathematics and science skills for the food service industry. The student is expected to:
Basic Direct Teach Lesson
Instructional Objectives
Students will:
 calculate percentages and estimations in practical kitchen situations
 calculate food costs
 use weight and measures in calculations
 prepare a recipe using a standardized recipe
Rationale
Understanding, monitoring and managing yield, food costs and food cost percentages will help you learn the business end of the food industry. Math calculations such as fractions, percentages, weights and measures are vital to the industry’s “bottom” line – profits. This knowledge may lead to employment in the food industry. Let’s practice some basic culinary math!
Duration of Lesson
Four 45 minute class periods
Word Wall
Cost of goods sold: The cost of food items sold during a given period; calculated as: food inventory at beginning of food + food purchases – inventory at the end of the period
Cost per portion: The cost of one serving or saleable unit of food; calculated as: total recipe cost ÷ number of portions
Count: The number of units or items
Food cost: The cost of the foods and beverages that go directly into the production of menu items
Food cost percentage: The percentage of sales that were used to produce the food and beverage items sold during a given period; calculated as: cost of goods sold for a given period ÷ sales for a given period
Recipe cost: The total cost of all ingredients in a standardized recipe
Recipe yield: The count, weight or volume that a standardized recipe will produce
Standardized recipe: A set of instructions describing the way a particular establishment prepares a particular dish; standardized recipes vary from one establishment to another
Yield: Amount of a product that remains after fabrication, for example, usable weight of carrots after peeling and trimming
Materials/Specialized Equipment Needed
Equipment:
 computer with projector for PowerPoint™ presentation and videos
 light projector (Elmo)
Materials:
 Free Market Activity – Going Bananas
 Bananas (1030 depending on whether you want to provide one each after activity)
 Coins (change – real or play)
 Pencil/Paper for keeping record of sales
 Measuring Game Activity:
 for each group:
 1/2 teaspoon measure
 container, large filled with water
 cups, clear (5)
 napkins
Supplies:
 for pumpkin bread:
 equipment:
 bread pans
 measuring cups
 measuring spoons
 mixer
 mixing bowls
 oven
 sifter
 spatulas
 other equipment as necessary
 equipment:
 Ingredients:
 baking powder
 baking soda
 bread flour
 eggs
 granulated sugar
 ground cinnamon
 pumpkin, canned
 raisins
 salt
 vegetable oil
 water
 copies of handouts (see All Lesson Attachments tab)
Anticipatory Set
Before class begins:
It is recommended that you review the Math in Hospitality and Tourism Online Course before teaching this course to become familiar with this section.
http://cte.sfasu.edu/course/mathinhospitalityandtourismonlinecourse/
—Review the basics:
The foundation for a lesson in culinary kitchen math starts with a quick review in measuring. Culinary Arts: How to Teach Math & Measurements
Presented by Dr. Klaus Tenbergen, Director of the Culinology Program at California State University, Fresno.
http://youtu.be/yhrMviXiaQM
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Review handout Free Market Activity – Going Bananas (see All Lesson Attachments tab) so you will know what to do.
—As students enter the classroom, hand a few of the students $0.50 in various coins (real or play).
Follow the steps in the handout so that students understand costing and supply and demand.
The purpose of this activity is to collect data to use when calculating food cost percentages for actual food sales scenarios. The goal is for students to better grasp the concept of cost of goods sold, inventory, purchases and food cost percentage. This can hopefully be accomplished by having them see these figures calculated in “real time” so to speak.
Make sure students are properly recording their sales and purchases.
Utilize the data the students have collected to lecture on food cost percentage.
Ask student the following questions:
 How did you feel when the price of the banana was high?
 How did you feel when the price of the banana was low?
 When the price of the banana was high, did you purchase a banana elsewhere?
 When the price of the banana was low, did you purchase more than one?
 Culinary Arts: How to Teach Math & Measurements
Direct Instruction with Special Education Modifications/Accommodations
Introduce lesson objectives, terms and definitions.
Distribute graphic organizer Culinary Kitchen Math Calculations Notes (see All Lesson Attachments tab) so that students may take notes during slide presentation.
Introduce PowerPoint™ Culinary Kitchen Math Calculations (see All Lesson Attachments tab) and lead a discussion about using math skills in the foodservice industry.
View the Khan Academy™ video:
 Percent word problem example 5
Find the number that is expressed as a given percentage.
http://www.khanacademy.org/math/ccseventhgrademath/cc7thfractionsdecimals/cc7thpercentwordproblems/v/solvingpercentproblems3
Practice the percentages with your students by practicing the problems in the next section:
 Discount, tax, and tip word problems
http://www.khanacademy.org/math/ccseventhgrademath/cc7thfractionsdecimals/cc7thpercentwordproblems/e/discount_tax_and_tip_word_problems
Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:
 highlight materials for emphasis
 provide students with vocabulary list with definitions prior to lesson
 Percent word problem example 5
Guided Practice with Special Education Modifications/Accommodations
Distribute the graphic organizer Culinary Kitchen Equivalents (see All Lesson Attachments tab) and instruct student to complete the sections for the volume amounts.
Distribute the handout Culinary Math Formulas (see All Lesson Attachments tab) and review each of the formulas with the students.
Distribute the handout Culinary Math Practice (see All Lesson Attachments tab) and instruct the students to begin working the problems.
Using the light projector, display the handout on the screen and work the problems together as a class so that students may understand the culinary math principles.
Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:
 check for understanding
 peer tutor
Independent Practice/Laboratory Experience with Special Education Modifications/Accommodations
Distribute the handout Pumpkin Bread Formula (see All Lesson Attachment tab) and instruct students to read the procedures and gather their ingredients before beginning the lab.
Students should show mastery of (in order):
 mise en place
 proper use of weights and measures
 mixing and baking
Distribute the handout Rubric for Pumpkin Bread Lab (see All Lesson Attachments tab) so that students will understand what is expected.
Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:
 encourage participation
 work with a peer tutor
Lesson Closure
Review terms, definitions and objectives.
Review handout Measuring Game Activity (see All Lesson Attachments tab) so you will know what to do.

Divide the class into their lab groups and provide them with the instructions on the handout. This activity will reinforce their measuring knowledge.
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Ask students the following questions: What are five benefits of proper calculations in the restaurant?
 What are three examples of when using volume measurements would be acceptable?
 What are three examples of when using weight measurements would be acceptable?
 In what ways is kitchen math similar to math you have done in other classes?
 In what ways is kitchen math different to math you have done in other classes?
Summative/End of Lesson Assessment with Special Education Modifications/Accommodations
Students will be assessed with appropriate rubric.
Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:
 praise participation
 opportunity to respond orally
References/Resources
Textbook:
 Labensky, Sarah R. Applied Math for Food Service. (1998). Upper Saddle, New Jersey: Prentice Hall.
 Culinary essentials. (2010) Woodland Hills, CA: Glencoe/McGraw Hill.
 Foundations of restaurant management & culinary arts. (2011). Boston: Prentice Hall.
Videos:
 Percent word problem example 5
Find the number that is expressed as a given percentage.
http://www.khanacademy.org/math/ccseventhgrademath/cc7thfractionsdecimals/cc7thpercentwordproblems/v/solvingpercentproblems3  Discount, tax, and tip word problems
http://www.khanacademy.org/math/ccseventhgrademath/cc7thfractionsdecimals/cc7thpercentwordproblems/e/discount_tax_and_tip_word_problems
—
Additional Required Components
English Language Proficiency Standards (ELPS) Strategies
 add terms and definitions to personal dictionary
 journal entries
 utilize Four Corners Vocabulary/Word Wall Activity
http://cte.sfasu.edu/wpcontent/uploads/2012/02/FourCornerVocabulary2.pdf  word wall
College and Career Readiness Connection
AchieveTexas Career Cluster Crosswalks
The Career Cluster Crosswalks housed on the AchieveTexas website http://www.achievetexas.org/index.html provide Texas teachers with a direct connection between their CTE course TEKS and the College and Career Readiness Standards (CCRS). Language Arts, Mathematics, Science, Social Studies and CrossDisciplinary integration are the focus of the CCRS. These college and career readiness standards are essential in the planning and delivery of CTE lessons. The extent to which the integration occurs is determined by the methods and strategies utilized by each teacher.
Career Cluster Crosswalks for Education and Training, Hospitality and Tourism and Human Services Career Clusters can be found at:
http://www.achievetexas.org/Career%20Cluster%20Crosswalks.htm
Recommended Strategies
Reading Strategies
Other articles pertaining to this lesson students may read include:
 Kitchen Math Through the Ages
When I first started homeschooling my children, wellmeaning friends and family would panic when I explained that my approach to math involved cookies.
http://www.rosettastone.com/homeschool/articles/kitchenmath
 Philadelphia library cooks up culinary literacy
What’s cooking at the Philadelphia public library? Plenty, now that it has a milliondollar kitchen at its main downtown branch.
http://www.postandcourier.com/article/20140713/PC1207/140719769
 Why Is Mathematics Important in Culinary Arts?
Surprisingly, mathematics plays an important role in the culinary arts. There are helpful tools, such as measuring cups, measuring spoons and scales, to aid in food preparation.
http://everydaylife.globalpost.com/mathematicsimportantculinaryarts15421.html
Reading strategy:
Encourage students to make notes, sketches, and write numbers on scratch paper when reading about calculations in the kitchen or when solving word problems. Kitchen Math Through the Ages
Quotes
When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.
Emeril LagasseThere’s no reason to stereotype yourself. Doing math is like going to the gym – it’s a workout for your brain and it makes you smarter.
Danica McKellarI was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.
Nathan MyhrvoldI tell students that even if they don’t like math right now, they can use math as a brainsharpening tool – a tool that not only builds the foundation for a great career, but that also builds selfconfidence, no matter what they choose to do with their lives.
Danica McKellarCooking and gardening involve so many disciplines: math, chemistry, reading, history.
David ChangMultimedia/Visual Strategies
PowerPoint™:
 Culinary Kitchen Math Calculations
 Presentation Notes – Culinary Kitchen Math Calculations
Technology:
 Free iPad App:
 Fraction Calculator Plus Free
The best and easiest way to deal with everyday fraction problems.
https://itunes.apple.com/us/app/fractioncalculatorplusfree/id580778301?mt=8
 Fraction Calculator Plus Free
 TED Talk:
 Dan Meyer: Math class needs a makeover
Today’s math curriculum is teaching students to expect — and excel at — paintbynumbers classwork, robbing kids of a skill more important than solving problems: formulating them. At TEDxNYED, Dan Meyer shows classroomtested math exercises that prompt students to stop and think.
https://www.ted.com/talks/dan_meyer_math_curriculum_makeover/transcript?language=en
 Dan Meyer: Math class needs a makeover
Files for downloading:
 culinarykitchenmathcalculationsppt2 (application/vnd.openxmlformatsofficedocument.presentationml.presentation  3.17 MB)
 presentationnotesculinarykitchenmathcalculations (application/pdf  967.09 KB)
 culinarykitchenmathcalculationsppt (application/pdf  1.02 MB)
Graphic Organizers/Handout
Graphic Organizers:
 Culinary Kitchen Equivalents
 Culinary Kitchen Equivalents (Key)
Handouts:
 Culinary Math Formulas
 Culinary Math Practice
 Culinary Math Practice (Key)
 Free Market Activity – Going Bananas
 Measuring Game Activity
 Pumpkin Bread Formula
 Rubric for Pumpkin Bread Lab
Files for downloading:
 culinarykitchenequivalentskey (application/pdf  243.48 KB)
 culinarykitchenequivalents (application/pdf  244.50 KB)
 culinarymathformulas (application/pdf  309.48 KB)
 culinarymathpracticekey (application/pdf  409.03 KB)
 culinarymathpractice (application/pdf  402.28 KB)
 freemarketactivitygoingbananas (application/pdf  186.13 KB)
 measuringgameactivity (application/pdf  200.53 KB)
 pumpkinbreadformula (application/pdf  13.12 KB)
 rubricforpumpkinbreadlab (application/pdf  42.67 KB)
Writing Strategies
Journal Entries:
 At home, when I need to do calculations in the kitchen, I …
 I hate/love math because …
 The easiest/hardest part about kitchen math is …
 Recipe conversions are easy/difficult because …
Writing Strategies:
RAFT writing strategy is designed to demonstrate student understanding of material in a creative and relevant way.
 Role – restaurant owner
 Audience – current employees
 Format – flyer
 Topic – properly converting recipes
The flyer will highlight shortcuts and/or calculation hints for employees to use in the kitchen.
Communication 90 Second Speech Topics
 Do you think basic math should be taught in grade school or should younger students only be taught to use calculators? Defend your answer.
 I think it’s important to be great at math in the kitchen because …
Other Essential Lesson Components
Enrichment activity
Purchasing terminology can be a little confusing to those just entering the industry. Calculations such as these often require a basic understanding of purchasing terminology and acronyms.
Seek a foodservice vendor salesperson from a company such as Sysco, Ben E. Keith or U.S Foodservice to do a demonstration on purchasing terminology and acronyms. Work with this person to develop an activity for your students.
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Students may practice their math skills with the Culinary Arts Math Assessment Problems: Hospitality and Tourism Culinary Arts Math Assessment Problems
http://cte.sfasu.edu/wpcontent/uploads/2013/07/HospitalityandTourismCulinaryArtsMathAssessmentProblems.pdf
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TED Talks:
TED is a nonprofit organization devoted to spreading ideas, usually in the form of short, powerful talks (18 minutes or less).
The video below is related to this lesson. Allow students to view the video and lead a discussion concerning the TED Talk.
 Dan Meyer: Math class needs a makeover
Today’s math curriculum is teaching students to expect — and excel at — paintbynumbers classwork, robbing kids of a skill more important than solving problems: formulating them. At TEDxNYED, Dan Meyer shows classroomtested math exercises that prompt students to stop and think.
https://www.ted.com/talks/dan_meyer_math_curriculum_makeover/transcript?language=en
 Hospitality and Tourism Culinary Arts Math Assessment Problems
Family/Community Connection
Bring a family recipe from home and create a standardized recipe to serve 4, 8, and 50 using the handout Parts of a Recipe from the lesson Recipe for Success: Breaking Down a Recipe. http://cte.sfasu.edu/lessonplans/recipeforsuccessbreakingdownarecipe/
Students may share their family recipe with the class.
CTSO connection
Family, Career, Community Leaders of America (FCCLA)
 Culinary Arts
A team event – recognizes participants enrolled in occupational culinary arts/food service training programs for their ability to work as members of a team to produce a quality meal using industrial culinary arts/food service techniques and equipment.
 Applied Math for Culinary Management
An individual or team event, recognizes participants who use Family and Consumer Sciences skills to demonstrate the application of mathematical concepts in the culinary arts industry.
 Culinary Arts
Service Learning Projects
Successful service learning project ideas originate from student concerns and needs. Allow students to brainstorm about service projects pertaining to lesson. For additional information on service learning see:
http://www.ysa.orgExample:
Have students volunteer with elementary (or younger) aged students to teach them math through culinary arts. This could include learning patterns by making fruitkabobs with preK aged students or learning measuring and adding fractions with elementary students.
All Attachments