Curriculum Mapping Template Sample

							                                      Curriculum Mapping Template
                                                Sample




Please provide the          What math applications can you identify        Underlying math concepts
course name, a brief        that are embedded in the content of this
description, and the        course?
grade level(s) served.
                            IMPORTANT: Please list all the embedded
                            math applications you can identify in your
                            course whether you actually teach the math
                            or not.



Course Name:                Measurement of ingredients for recipes         Metric measure: conversions
Foods and Nutrition I                                                      I teach the formula and students practice
                            Metric conversion of recipes                   examples.
Course Description:
                            Reducing size of recipes                       Fractions: add, subtract, multiply, divide
Intro to human nutrition;                                                  Students must reduce or increase a recipe—
basic food preparation      Budgeting for meals; calculating costs for     this involves use of fractions.
techniques; food safety;    market orders
consumer decision-
making                      Calculating calorie content of food products   Whole Numbers: add, subtract, multiply,
                                                                           divide
Grade Level:                Calculating caloric values in fast food        Students have to calculate the costs of food
9-10                        products versus those prepared at home         items for their market orders.

                            Reading labels; calculating percent            Algebra: We calculate caloric intake for age,
                            nutritional value in food products             gender, and activity level.

                            Cost comparisons of fast food products to
                            food prepared at home

                            Rate of bacteria growth in food products