Submitted by: Stephanie Howell
Collaborators: Terri Vernon
School: John Rolfe Middle School
Summary
The students apply math concepts to cooking, recipes, and other practical calculations. They estimate costs, computed amounts of ingredients, and determined cooking times for turkeys based on size. As they worked with their partner, they reflected on how closely their estimate matched the actual calculated amounts. They also ordered a list and calculated costs and area.
TIPC Ratings
Entry: The students used provided resources for information acquisition.
Developing: The students worked together as they compared their estimates and reflect on their choices. They worked in self-selected groups and checked for understanding through peer interactions.
Approaching: Students had to think critically about an authentic scenario, planning and preparing for Thanksgiving dinner. They had to apply the math concepts to evaluate a purchase and make sure they had the necessary ingredients to complete the recipe. They collaborated and used digital tools.
Entry: The students worked on a product, following teacher direction with limited options for student choice.
Student Artifact
