Summer Slide: Running a Restaurant With Pre-Algebra Middle School Math
In this fun math camp, students will review scale drawings, area, proportions, and percentages as well as work with models and spreadsheets to understand the math that goes into designing restaurants and other businesses.
Malikai Bass M.A
Average rating:
5.0
Number of reviews:(316)
Popular
What's included
3 live meetings
2 hrs 30 mins in-class hoursClass Experience
US Grade 7 - 8
The curriculum is problem-based this means instead of lectures or videos students work together as a small group to solve problems to discover principles and strategies with teacher guidance, as necessary. Therefore, we will spend approximately 90% of each class period working on problems and discussing them as a group. The use of discussion and problem-solving leads to generalized mathematics or proofs. In this camp students will design their own restaurant including a signature dish, layout, and budget to review middle school math skills like scale drawings, proportions, percentages, and simple equations as well as begin work with algebra skills and strategies like spreadsheets. Day 1: - Introduction to Spreadhseets - Creating a Singature Dish - Using proportions and conversions to discover cost Day 2: - Understanding costs of running a restaurant - Markup and Profit Day 3: - Creating a floor plan for a restaurant - using scale models - using proportions and percentages
Learning Goals
7.RP.A.3
Use proportional relationships to solve multistep ratio and percent problems. Examples: simple interest, tax, markups and markdowns, gratuities and
commissions, fees, percent increase and decrease, percent error.
7.EE.B.4
Use variables to represent quantities in a real-world or mathematical problem, and construct simple equations and inequalities to solve problems by reasoning about the quantities.
7.RP.A.2.a
Decide whether two quantities are in a proportional relationship, e.g., by testing for equivalent ratios in a table or graphing on a coordinate plane and observing whether the graph is a straight line through the origin.
7.NS.A.3
Solve real-world and mathematical problems involving the four operations with rational numbers.Computations with rational numbers extend the rules for manipulating fractions to complex fractions.
7.SP.B.4
Use measures of center and measures of variability for numerical data from random samples to draw informal comparative inferences about two populations. For example, decide whether the words in a chapter of a seventh-grade science book are generally longer than the words in a chapter of a fourth-grade science book.
7.G.A.1
Solve problems involving scale drawings of geometric figures, including computing actual lengths and areas from a scale drawing and reproducing a scale drawing at a different scale.
7.G.B.4
Know the formulas for the area and circumference of a circle and use them to solve problems; give an informal derivation of the relationship between the circumference and area of a circle.
7.G.B.6
Solve real-world and mathematical problems involving area, volume and surface area of two- and three-dimensional objects composed of triangles, quadrilaterals, polygons, cubes, and right prisms.
7.NS.A.2.d
Convert a rational number to a decimal using long division; know that the decimal form of a rational number terminates in 0s or eventually repeats.
Syllabus
Curriculum
Follows Teacher-Created CurriculumStandards
Aligned with Common Core State Standards (CCSS)3 Lessons
over 1 WeekLesson 1:
Planning Recipes
We will apply proportional reasoning to calculate nutritional values for servings of a recipe in relation to nutritional requirements for restaurants. We will also develop our spreadsheet skills to prepare for use in Algebra 1 and develop skills for modeling projects. 50 mins online live lesson
Lesson 2:
Costs of Running a Restaurant
We will continue to expand our spreadsheet skills and develop formulas to ease repeated calculation as we figure out the cost of each recipe and also related supplies for running our restaurant. 50 mins online live lesson
Lesson 3:
Restaurant Floor Plan
We will further develop our scale model skills and cement our understandings of geometry from middle school by developing floor plans for our restaurants based on industry best practices and norms. 50 mins online live lesson
Other Details
Learning Needs
This class is designed by an AUDHD/Dyspraxic Educator
- slides and fonts designed to support dyslexia and visual processing
- ability to type and use virtual drawing tools
- communication aids including chat
- ND Affirming classroom
Parental Guidance
Students will need to use Nearpod. They will need to click a link and enter their first name or initial. No other identifying information will be collected.
Pre-Requisites
Learners should have completed a foundational algebra or pre-algebra curriculum.
Joined April, 2021
5.0
316reviews
Popular
Teacher expertise and credentials
Professional Experience:
I have been a math tutor for over 12 years and have worked with students from ages 5-25 in small group and academic settings including serving as a primary teacher for home educated learners. I have received training and tutoring certification/awards from nationally recognized organizations. I was a group supplemental instruction leader for math at the collegiate level for four years at ETSU including working with dual enrolled and accelerated learners. I have taught and tutored math up to a graduate level in algebra, geometry, probability, and quantitative reasoning.
Academic Experience:
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Reviews
Live Group Class
$48
for 3 classes3x per week, 1 week
50 min
Completed by 3 learners
Live video meetings
Ages: 11-14
3-6 learners per class
