Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Originally Created By:
Erin Palmer
Group Work
Part of Lesson Plan: Menu Pricing
Activity Overview / Details
This section is shortened and revised on the power point presentation. This is a more descriptive explanation for teachers....
Have students break into quad groups. Instruct students that in the groups they will now create a math menu word problem worksheet. Teacher will give groups the handout attached below. The groups need to write up six different math menu problems, one from each category/ (method of pricing)
Methods are: factor, markup-on-cost, contribution, average check, competitor's pricing & psychological pricing
As quad groups are working on creating the math menu problem worksheet, teacher will be answering questions and checking their work.
Once the quad groups have come up with their math menu problems worksheet, they will join another quad group and exchange worksheets. Each quad group will take the other quad group's worksheet and figure out the math menu problems that they have created.
Once each quad group has completed the math menu problems, they will check the other groups answers and review the steps/problems if any clarification is needed.
Materials / Resource
Menu Items Wksht.
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