Booklet 3

Numeracy at Work

Book/Baker-Working with Ratios & Proportions

Student’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 Mass1
  • Capacity and Volume
  • Thinking about Capacity and Volume
• 10 activities and a Test

Numeracy at Work - Math Series

Preparing Indigenous learners for Apprenticeship and Employment

There are 5 booklets in the Numeracy at Work series. 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.