Problem: Your students are enrolled in a Certificate III in Commercial Cookery and are of diverse ages and backgrounds. They have all completed grade 10 and some have finished grade 12. They work together well as a team and are good at the technical skills of the training. All students have completed a Numeracy assessment and are able to work with whole numbers and common fractions and are able to calculate the cost of items through multiplication and addition when the task is straightforward, involving one or two steps.
The RTO you are teaching at runs a restaurant which is open to the public. Students are required to cater an event in this venue. This involves working within the client to develop a suitable menu, determining the quantity of ingredients required, calculating total cost, the cost of each menu item and a final price for their client based on a % markup.
From experience with this topic, and your knowledge of the student group, you know they will struggle with this.
Questions:
Q1. Outline the learners' needs (gaps) in numeracy
Q2. Describe one example of a strategy to use when teaching this topic to:
Q3. Upskill learners in the numeracy skills needed for this task
Provide support for their learning