1-Pager
Plan
Week 1
Day 1
Day 2
Day 3
Day 4
Activities
Project Launch with a Local Chef - The class kicks off with a visit from a local chef who demonstrates real-world applications of fractions, ratios, and percentages in recipe scaling. Students participate in a hands-on group activity where they adjust a simple recipe for different serving sizes. This sets the groundwork for understanding the practical use of fractions. (45 min)
Introduction to Fractions and Manipulatives - Students use fraction tiles and other manipulatives to explore and compare different fractions. They learn how to visualize fractions and use these tools to build a strong foundational understanding. (20 min)
Exploring Real-World Fraction Scenarios - Students work in pairs to solve real-world problems involving fractions, such as dividing a pizza or sharing ingredients, reinforcing their understanding of how fractions operate in everyday contexts. (25 min)
Decimals, Fractions, and Percents Connection - Through guided instruction, students discover the relationships between fractions, decimals, and percents, converting between these forms with real-world examples like sales discounts and recipe measurements. (20 min)
Cultural Recipe Research - Students conduct research on culturally diverse recipes using online resources or library books, identifying the fractions, ratios, and percentages involved in their chosen recipes. They document their findings in their multilingual recipe booklets. (25 min)
Fraction Operations Workshop - Students engage in collaborative problem-solving exercises that involve adding, subtracting, multiplying, and dividing fractions. They apply these operations to modify recipes, ensuring ingredient proportions remain accurate. (25 min)
Reflection and Community Network Building - Students reflect on their week of learning and share insights with peers. They begin to build community networks by discussing connections with local farmers and kitchen staff for their bake sale project. (20 min)
Deliverables
1. Students will complete a scaled-up version of a simple recipe in groups, demonstrating their understanding of fractions and ratios.
2. Each group will draft an initial version of a culturally diverse recipe, using input from local farmers and kitchen staff.
3. Students will compile their research and initial recipe drafts into a multilingual format for their recipe booklet.
4. Groups will present their scaled recipes to the class, explaining the mathematical reasoning behind their adjustments.
Preparation 1. Coordinate with a local chef to schedule an in-class demonstration on fractions and scaling recipes.
2. Gather materials for a hands-on recipe scaling activity: printed recipes, measuring cups, spoons, and sample ingredients.
3. Prepare a list of local farmers and TLK contacts for students to research possible ingredients for their recipes.
4. Create a multilingual vocabulary list related to cooking and fractions for student use.
5. Set up collaborative groups and assign roles for students to ensure participation.
6. Prepare digital devices or printouts for students to document their process in recipe booklets.
Week 2
Day 5
Day 6
Day 7
Day 8
Activities
Recipe Proportion Exploration - Students will work in groups to select a culturally diverse recipe and discuss how fractions, ratios, and percentages are used to ensure balanced ingredient proportions. They will identify the fractions used in the recipe and practice converting them to decimals and percentages. (20 min)
Scaling Recipes Activity - Students will adjust their chosen recipe to serve different numbers of people, applying their understanding of multiplying and dividing fractions and rational numbers. They will calculate ingredient quantities for a small, medium, and large group. (25 min)
Community Partner Session - Engage with local kitchen staff who will discuss the importance of accuracy in recipe scaling and how they use fractions and ratios in their work. Students will ask questions and gather insights for their project. (25 min)
Recipe Draft Development - Students begin drafting their multilingual recipe booklet entry, including the mathematical reasoning behind their ingredient choices. They will focus on clear communication and accurate calculations. (20 min)
Peer Review and Feedback - In pairs, students will exchange recipe drafts and provide constructive feedback on the use of fractions, clarity of instructions, and cultural significance. They will refine their drafts based on peer suggestions. (20 min)
Final Recipe Preparation - Students finalize their recipe, ensuring all calculations and conversions are correct. They prepare to present their recipe in both English and another language, as part of their multilingual communication goal. (25 min)
Recipe Presentation Rehearsal - Students practice presenting their recipe, focusing on clear articulation of mathematical concepts and cultural relevance. They will rehearse with peers and receive feedback to refine their presentations. (20 min)
Culminating Exhibition Preparation - Students prepare their physical and digital materials for the school-wide bake sale exhibition, ensuring they are ready to showcase their culinary creations and engage with the community effectively. (25 min)
Deliverables
1. Multilingual recipe booklet documenting cultural significance and mathematical reasoning.
2. Presentation showcasing the recipe and ingredient choices, highlighting the use of fractions and ratios.
3. Culinary creations for the bake sale event, demonstrating practical applications of fractions.
4. Collaborative bake sale exhibition with community partners, featuring student-led stations.
Preparation 1. Coordinate with local farmers and kitchen staff for guest visits and ingredient insights.
2. Gather nutritional data and cultural background information on seasonal produce.
3. Prepare multilingual resources and templates for recipe booklets.
4. Provide cooking equipment and ingredients for recipe testing.
5. Arrange exhibition space and materials for the bake sale event.