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Grading

Part 1 - 16 Points

  • 5 points for correct conversion factors.
  • 4 points for 5 interesting conversions.
  • 7 points for formulas and correct conversions.
  • You will lose 2 points for each day late.

Part 2 - 24 Points

  • 3 points for each correct table.
  • You will lose 2 points for each day late.

Part 3 - 36 Points

  • 4 points for a recipe with at least 6 ingredients and the source included.
  • 6 points for the conversion to feed 160 people using formulas.
  • 10 points for finding the cost per unit of each ingredient using formulas.
  • 12 points for finding the cost of each ingredient to feed 160 using formulas.
  • 4 points for calculating the total cost using formulas.
  • You will lose 2 points for each day late.

Part 4 - 24 Points

  • 4 points for participating in the in-class presentation.
  • 2 points for each required slide except for
  • 1 point for each product's best buy slide

Resources