Cook/Baker: Working with Ratios & Proportions- Learner’s Work Book
Preparing Indigenous learners for Apprenticeship and Employment
The booklets are designed for learners entering an apprenticeship program or preparing for the workforce. Learners are encouraged to complete a booklet in a career they are interested in or they could try all the booklets to investigate what careers interest them. Every booklet concentrates on math concepts and skills needed in a chosen career.
The OALCF are the guidelines used to establish math concepts and skills at Level 1 and Level 2, as some career paths are more advanced learning of math concepts.
Booklet 3
Numeracy at Work: Book/Baker-Working with Ratios & Proportions
Learner’s Work Book
Learning about Ratio and Proportions are important math skills for cooking and baking. A cook or baker must use ratios to measure wet and dry ingredients and be able to convert proportions to increase or decrease the size of a recipe.
Cooks and Bakers are very important workers in the culinary community. Food is thought of as one of the most important traditional characteristics that define First Nations people. A person who has a gift to cook or bake is a treasured member of the community. They work in various settings, such as a home-based catering service, food truck, restaurants, food booths, Tim Hortons, arena snack bar, bingo hall, hotels, fast food joints, or breakfast diners.
Lessons included in this booklet are:
Measurement Units and Abbreviations
Canadian Metric Measurement System
United States Imperial Measurement System
Converting Units for Measuring
Ratio Definition
Simplifying Ratio
Ordering Ratios
Proportion Definition
Converting Recipes
Increasing Quantities
Maple Sap Making
Decreasing Quantities
Weight and Mass
Capacity and Volume
Thinking about Capacity and Volume
10 activities and a test
This Learner’s Work Book accompanies the Numeracy at Work – Cook/Baker – Working with Ratios & Proportions- Facilitator’s Guide.
Preparing Indigenous learners for Apprenticeship and Employment
The booklets are designed for learners entering an apprenticeship program or preparing for the workforce. Learners are encouraged to complete a booklet in a career they are interested in or they could try all the booklets to investigate what careers interest them. Every booklet concentrates on math concepts and skills needed in a chosen career.
The OALCF are the guidelines used to establish math concepts and skills at Level 1 and Level 2, as some career paths are more advanced learning of math concepts.
Booklet 3
Numeracy at Work: Book/Baker-Working with Ratios & Proportions
Learner’s Work Book
Learning about Ratio and Proportions are important math skills for cooking and baking. A cook or baker must use ratios to measure wet and dry ingredients and be able to convert proportions to increase or decrease the size of a recipe.
Cooks and Bakers are very important workers in the culinary community. Food is thought of as one of the most important traditional characteristics that define First Nations people. A person who has a gift to cook or bake is a treasured member of the community. They work in various settings, such as a home-based catering service, food truck, restaurants, food booths, Tim Hortons, arena snack bar, bingo hall, hotels, fast food joints, or breakfast diners.
Lessons included in this booklet are:
Measurement Units and Abbreviations
Canadian Metric Measurement System
United States Imperial Measurement System
Converting Units for Measuring
Ratio Definition
Simplifying Ratio
Ordering Ratios
Proportion Definition
Converting Recipes
Increasing Quantities
Maple Sap Making
Decreasing Quantities
Weight and Mass
Capacity and Volume
Thinking about Capacity and Volume
10 activities and a test
This Learner’s Work Book accompanies the Numeracy at Work – Cook/Baker – Working with Ratios & Proportions- Facilitator’s Guide.
Preparing Indigenous learners for Apprenticeship and Employment
The booklets are designed for learners entering an apprenticeship program or preparing for the workforce. Learners are encouraged to complete a booklet in a career they are interested in or they could try all the booklets to investigate what careers interest them. Every booklet concentrates on math concepts and skills needed in a chosen career.
The OALCF are the guidelines used to establish math concepts and skills at Level 1 and Level 2, as some career paths are more advanced learning of math concepts.
Booklet 3
Numeracy at Work: Book/Baker-Working with Ratios & Proportions
Learner’s Work Book
Learning about Ratio and Proportions are important math skills for cooking and baking. A cook or baker must use ratios to measure wet and dry ingredients and be able to convert proportions to increase or decrease the size of a recipe.
Cooks and Bakers are very important workers in the culinary community. Food is thought of as one of the most important traditional characteristics that define First Nations people. A person who has a gift to cook or bake is a treasured member of the community. They work in various settings, such as a home-based catering service, food truck, restaurants, food booths, Tim Hortons, arena snack bar, bingo hall, hotels, fast food joints, or breakfast diners.
Lessons included in this booklet are:
Measurement Units and Abbreviations
Canadian Metric Measurement System
United States Imperial Measurement System
Converting Units for Measuring
Ratio Definition
Simplifying Ratio
Ordering Ratios
Proportion Definition
Converting Recipes
Increasing Quantities
Maple Sap Making
Decreasing Quantities
Weight and Mass
Capacity and Volume
Thinking about Capacity and Volume
10 activities and a test
This Learner’s Work Book accompanies the Numeracy at Work – Cook/Baker – Working with Ratios & Proportions- Facilitator’s Guide.
