Pizza Menu Math: Design, Cost, and Profit
Inquiry Framework
Question Framework
Driving Question
The overarching question that guides the entire project.How can we use mathematical principles of multiplication and division to design a pizza menu, optimise ingredient costs and portion sizes, and maximise profit margins?Essential Questions
Supporting questions that break down major concepts.- How can we use math to create a pizza menu?
- How do we calculate the cost of ingredients for our pizzas?
- How can we determine the optimal portion size for each pizza?
- How do we calculate profit margins for each pizza on the menu?
- How can we use multiplication and division to optimise our pizza recipes and pricing?
Standards & Learning Goals
Learning Goals
By the end of this project, students will be able to:- Students will be able to design a pizza menu with various toppings.
- Students will be able to calculate the costs of ingredients for different pizza recipes using multiplication.
- Students will be able to determine optimal portion sizes for pizzas using division.
- Students will be able to calculate profit margins for each pizza on the menu.
Common Core Standards
Entry Events
Events that will be used to introduce the project to studentsMystery Ingredient Challenge
Students receive a box filled with unusual pizza toppings and must create a pizza concept using all the ingredients. They then have to calculate the cost and potential profit margin, sparking immediate interest in the mathematical aspects of pizza design.Portfolio Activities
Portfolio Activities
These activities progressively build towards your learning goals, with each submission contributing to the student's final portfolio.Doughy Decimals: Ingredient Cost Calculation
Students will begin by selecting ingredients for their signature pizza and calculating the cost per pizza based on the amount of each ingredient used. This activity focuses on applying decimal multiplication to real-world scenarios.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 detailed cost breakdown for one signature pizza, including the cost of each ingredient and the total cost.Alignment
How this activity aligns with the learning objectives & standardsAligns with standard 6.NS.B.3 as it requires students to fluently multiply multi-digit decimals to calculate ingredient costs, directly supporting the learning goal of calculating ingredient costs for different pizza recipes.Slicing Smart: Portion Size Division
In this activity, students will determine the optimal portion size for their pizzas and calculate the cost per slice. This involves dividing the total cost of the pizza by the number of slices.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 calculation of the cost per slice for their pizza, along with a justification for the chosen portion size.Alignment
How this activity aligns with the learning objectives & standardsCorresponds to standard 6.NS.B.3 by applying decimal division to determine the cost per slice, directly addressing the learning goal of determining optimal portion sizes for pizzas using division.Profitable Pies: Menu Pricing Strategy
Students will explore pricing strategies to maximise profit margins on their pizzas. They will calculate the selling price based on ingredient costs and desired profit margin, whilst considering market factors.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 final selling price for their pizza, with a detailed explanation of how the price was determined based on ingredient costs, desired profit margin, and market considerations, including competitor pricing.Alignment
How this activity aligns with the learning objectives & standardsDirectly supports standard 6.NS.B.3 as it requires students to add, subtract, multiply, and divide decimals to calculate profit margins and set appropriate prices, aligning with the learning goal of calculating profit margins for each pizza on the menu.Rubric & Reflection
Portfolio Rubric
Grading criteria for assessing the overall project portfolioPizza Menu Design and Costing Rubric
Mathematical Calculation
Evaluation of students' ability to apply multiplication and division to calculate ingredient costs, portion sizes, and profit margins.Ingredient Cost Calculation
Ability to accurately calculate the cost of ingredients using multiplication of multi-digit decimals.
Exemplary
4 PointsAccurately calculates the cost of all ingredients with precise multiplication of multi-digit decimals and provides detailed, well-organized breakdown.
Proficient
3 PointsCalculates the cost of most ingredients effectively with minor errors, and provides clear breakdown.
Developing
2 PointsCalculates ingredient costs with some errors or inconsistencies, providing partial breakdown.
Beginning
1 PointsStruggles to calculate ingredient costs accurately, providing incomplete or incorrect breakdown.
Portion Size Calculation
Ability to determine the cost per slice using division of decimals.
Exemplary
4 PointsAccurately determines cost per slice with precise division, accompanied by a clear, reasonable justification for portion size.
Proficient
3 PointsEffectively determines cost per slice with minor calculation errors and provides reasonable justification for portion size.
Developing
2 PointsDetermines cost per slice with notable errors and provides limited rationale for portion size.
Beginning
1 PointsStruggles to determine cost per slice accurately, with unclear or lacking justification for portion choices.
Profit Margin Calculation
Ability to accurately calculate and justify profit margins using decimal operations.
Exemplary
4 PointsCalculates and justifies profit margin with high precision, integrates thorough market analysis, and provides an innovative pricing strategy.
Proficient
3 PointsCalculates and justifies profit margin effectively with solid market analysis, applying appropriate pricing strategies.
Developing
2 PointsCalculates profit margin with some accuracy and limited market analysis, providing basic pricing strategy.
Beginning
1 PointsStruggles to calculate and justify profit margins, with little to no market analysis evident.
Reflective and Analytical Thinking
Assessment of students' ability to reflect on their calculation process and analyze market factors affecting pricing.Reflection on Calculation Process
Ability to reflect critically on the process of calculating costs, portion sizes, and setting prices.
Exemplary
4 PointsProvides comprehensive, insightful reflection on all calculation processes with detailed analysis and growth-oriented insights.
Proficient
3 PointsOffers thorough reflection on calculation processes with useful insights and a clear understanding of strengths and areas for improvement.
Developing
2 PointsReflects on calculation processes with basic insights and limited analysis.
Beginning
1 PointsMinimal reflection on calculation processes with unclear or superficial insights.
Market Analysis Integration
Ability to integrate market analysis effectively into pricing strategy.
Exemplary
4 PointsDemonstrates exceptional integration of market analysis, referencing competitor pricing thoroughly to inform pricing strategy decisions.
Proficient
3 PointsIncorporates market analysis with effective references to competitor pricing that support pricing decisions.
Developing
2 PointsIntegrates market analysis with limited references to competitor pricing, affecting pricing strategy depth.
Beginning
1 PointsAttempts to integrate market analysis with little reference to competitor pricing.