Fraction Frenzy Restaurant
Inquiry Framework
Question Framework
Driving Question
The overarching question that guides the entire project.How can we design a restaurant,Essential Questions
Supporting questions that break down major concepts.- How can fractions, decimals, and percents be used interchangeably to represent the same value in a real-world context?
- How do you determine the cost of items when prices are given as fractions?
- How can you apply your understanding of fractions to design a restaurant menu and manage inventory?
Standards & Learning Goals
Learning Goals
By the end of this project, students will be able to:- Students will be able to convert fluently between fractions, decimals, and percentages.
- Students will apply fraction operations to calculate costs and manage inventory in a restaurant setting.
- Students will design a restaurant menu using fractional quantities and prices.
Common Core Standards
Entry Events
Events that will be used to introduce the project to studentsThe "Fraction Food Fight!" Challenge
A local chef claims fractions are impractical in real restaurant settings. Students must prove them wrong by designing a mini-menu showcasing the ease and necessity of fractional math for pricing, portioning, and profit calculations, sparking debate and setting the stage for their restaurant project.Portfolio Activities
Portfolio Activities
These activities progressively build towards your learning goals, with each submission contributing to the student's final portfolio.Fraction Conversion Station
Students practice converting fractions to decimals and percents.Steps
Here is some basic scaffolding to help students complete the activity.Final Product
What students will submit as the final product of the activityCompleted conversion worksheet demonstrating proficiency in converting fractions, decimals, and percents.Alignment
How this activity aligns with the learning objectives & standardsDirectly aligns with the standard of converting between fractions, decimals, and percents (6.RP.A.3).Menu Math Mania
Students create menu items with prices represented as fractions, decimals, and percents.Steps
Here is some basic scaffolding to help students complete the activity.Final Product
What students will submit as the final product of the activityA restaurant menu with at least five items, each displaying prices as fractions, decimals, and percents.Alignment
How this activity aligns with the learning objectives & standardsApplies fraction, decimal, and percent conversions in a practical context, aligning with 6.RP.A.3 and the learning goal of designing a restaurant menu using fractional quantities and prices.Inventory Estimation Game
Students estimate ingredient quantities using fractions, decimals, and percents to manage inventory.Steps
Here is some basic scaffolding to help students complete the activity.Final Product
What students will submit as the final product of the activityAn inventory list showing estimated ingredient quantities in fractional, decimal, and percentage forms, with justification for each estimation.Alignment
How this activity aligns with the learning objectives & standardsReinforces the application of fractions, decimals, and percents in inventory management, supporting learning goals related to applying fraction operations to calculate costs and manage inventory (6.RP.A.3).Rubric & Reflection
Portfolio Rubric
Grading criteria for assessing the overall project portfolioFraction Frenzy Restaurant Rubric
Fraction Conversion Proficiency
Demonstrates accuracy and fluency in converting between fractions, decimals, and percents.Accuracy of Conversions
Reflects the correctness of converting fractions to decimals and percents and vice versa.
Exemplary
4 PointsAll conversions are accurate and precise, demonstrating a sophisticated understanding of the relationships between fractions, decimals, and percents. Shows an innovative approach and efficient calculation methods.
Proficient
3 PointsMost conversions are accurate with only minor errors, demonstrating a thorough understanding of the relationships between fractions, decimals, and percents. Applies concepts appropriately.
Developing
2 PointsSome conversions are accurate, but there are noticeable errors, indicating an emerging understanding of the relationships between fractions, decimals, and percents. Demonstrates basic critical thinking.
Beginning
1 PointsFew conversions are accurate, revealing difficulty in understanding the relationships between fractions, decimals, and percents. Shows initial understanding. Struggles with concept application.
Fluency of Conversions
Reflects the ease and speed in converting between different representations.
Exemplary
4 PointsConversions are performed quickly and effortlessly, showcasing mastery and advanced integration of skills. Provides comprehensive evidence of efficient methods.
Proficient
3 PointsConversions are performed efficiently, demonstrating a solid command of conversion techniques. Integrates skills successfully. Provides clear evidence.
Developing
2 PointsConversions are performed slowly and with some hesitation, indicating a need for more practice. Shows partial skill integration. Provides limited evidence.
Beginning
1 PointsConversions are very slow and require significant effort, suggesting a lack of fluency in converting between fractions, decimals, and percents. Shows limited skill integration. Provides insufficient evidence.
Application in Menu Design
Effectively applies fraction, decimal, and percent conversions to price menu items.Accuracy of Pricing
Assesses the correctness of prices calculated using fractions, decimals, and percents.
Exemplary
4 PointsPrices are calculated accurately and creatively, reflecting a deep understanding of fractional pricing. Demonstrates sophisticated understanding. Applies concepts innovatively.
Proficient
3 PointsPrices are calculated accurately, demonstrating a good understanding of fractional pricing. Demonstrates thorough understanding. Applies concepts appropriately.
Developing
2 PointsSome prices are calculated correctly, but there are inconsistencies or errors. Shows emerging understanding. Applies concepts inconsistently.
Beginning
1 PointsPrices are largely inaccurate, indicating a poor grasp of fractional pricing concepts. Shows initial understanding. Struggles with concept application.
Menu Presentation
Evaluates the clarity and organization of the menu design.
Exemplary
4 PointsThe menu is exceptionally well-organized, visually appealing, and clearly presents prices in all three formats. Demonstrates exceptional critical thinking. Produces outstanding quality work. Shows leadership in collaborative settings.
Proficient
3 PointsThe menu is well-organized, easy to read, and presents prices clearly in all three formats. Shows effective critical thinking. Produces quality work consistently. Contributes effectively to collaboration.
Developing
2 PointsThe menu is somewhat organized, but may be difficult to read or understand. Prices in all three formats may not be consistently presented. Demonstrates basic critical thinking. Produces work of varying quality. Participates in collaboration.
Beginning
1 PointsThe menu is disorganized and difficult to understand. Prices are not clearly presented in all three formats. Demonstrates minimal critical thinking. Produces incomplete work. Requires support in collaboration.
Inventory Management
Demonstrates the ability to estimate and represent ingredient quantities using fractions, decimals, and percents.Estimation Accuracy
Assesses the reasonableness and correctness of ingredient quantity estimations.
Exemplary
4 PointsEstimations are highly accurate and well-justified, demonstrating a sophisticated understanding of inventory management principles. Provides comprehensive evidence and innovative insights.
Proficient
3 PointsEstimations are generally accurate and well-justified, demonstrating a good understanding of inventory management principles. Provides clear evidence and effective reasoning.
Developing
2 PointsEstimations are somewhat accurate, but justifications may be weak or missing. Provides limited evidence and basic reasoning.
Beginning
1 PointsEstimations are largely inaccurate and lack justification, indicating a poor grasp of inventory management. Provides insufficient evidence and minimal reasoning.
Representation of Quantities
Evaluates the ability to express ingredient quantities as fractions, decimals, and percents.
Exemplary
4 PointsQuantities are seamlessly and accurately represented in all three formats, showcasing a deep understanding of their equivalence. Exhibits advanced integration of skills and creative problem-solving.
Proficient
3 PointsQuantities are accurately represented in all three formats, demonstrating a solid command of conversion techniques. Integrates skills successfully and provides clear explanations.
Developing
2 PointsQuantities are represented in all three formats, but there may be inconsistencies or errors in the conversions. Shows partial skill integration and limited understanding.
Beginning
1 PointsQuantities are not consistently or accurately represented in all three formats, indicating a need for more practice. Shows limited skill integration and requires significant support.