# Hospitality and Tourism – CostingCurriculum Maps

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Hospitality and Tourism Curriculum Map - Costing (PDF)

CTE Course/Unit

CTE Concepts or Applications

Embedded Math Concepts

Middle School Common Core Math Standards

High School Common Core Math Standards

Using standardized recipes

Mathematical operators;
Fractions;
Decimals;
Percentages;
Figuring conversions;
Metric;
Measurements;
Converting recipes;
Increasing and decreasing recipes;
Measuring by volume and weight

Subtraction;
Multiplication;
Division;
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.2

A.APR.1; A.APR.7; N.RN.3; N.Q.1

Using standardized recipes

Edible 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;

Subtraction;
Multiplication;
Division;
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.2

A.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.3

G.MG.3

Starting a career in food service

Work on figuring percentage of a total for tipping and large parties

Percent

6.RP.2; 6.RP.3; 7.EE.2; 7.EE.3