Proportions & Percents/ Rates &

Proportionality (Modules 5 & 4)

Name: Laura Dell
Dates (Allocated Time): February 28-March 16
Unit Topic: Potluck Project
Grade Level: 7th
Content Standard(s): 7.RP. 1, 7.RP.2, 7.RP.3
Learning Unit Overview: Change a recipe to
serve 30 people. Use knowledge of
proportionality to increase original recipe
serving size (ex. 12) to 30. Students will solve
proportions, find prices of ingredients, find total
cost and tax
 Brain Target #1
Establishing the Emotional Climate for Learning

Incorporate behavior specific praise- praise effort

Revolved around school wide General Learning Outcomes (self-
directed learner, community contributor, complex thinker, quality
producer, effective communicator, effective and ethical user of
technology)
Maintain existing routines, rituals, celebrations1
Celebrations include: distributing raffle tickets to students who are
modeling GLOs. Ticket pulled at the end of the class period and the
student with that ticket wins a price (Class wide incentive)
Incorporate relation exercises (meditation) to build group
unity2
Arts activity- Potluck project will foster emotional
connectedness to learning and motivation
Encourage students to continue writing positive notes to one
another

Brain Target #2
Creating the Physical Learning Environment

Change seating arrangement (based on recipe- group of 3)

Bulletin board in classroom- novelty to catch student

attention3
So that students know what to expect in a class period the
daily supplies needed, standard, essential question, agenda,
and homework are written on the board
Use light dimmer to best mimic natural light
Play classical music during work time- relaxing effects
Use lavender scent to reduce anxiety

Brain Target #3
Designing the Learning Experience

Concept Map4

Learning Goals:
Students will be able to compute unit rates
Recognize and represent proportional relationships
Use proportional relationships to solve multistep ratio
and percent problems
 Potluck Project
Students will do a smaller scale practice recipe (Strawberry
Shortcake)
Convert recipe from serving size of 6 to 30 (for whole class)
Practice finding tax and total cost
Potluck Project
Students will chose a recipe for their favorite food and use their knowledge
of proportions to find the serving size for 30 people (class size)
Students will research prices for their ingredients considering quantity
needed for each ingredient (ex. 2 teaspoons of vanilla extract would only
require 1 4oz. bottle)
Students will find the subtotal and use Hawaii state tax to find the total
cost they would pay for all of their ingredients
Students can chose to work independently or with a group of up to three
people
Students will complete a potluck planning document and a PowerPoint
presentation which they will then present to the class on the day of the
potluck

Johns Hopkins School of Education 5

 Strawberry
Shortcake
Students are assigned
this for homework in 2
parts.

Part 1- complete first

box after class
practicing setting up and
solving proportions

Part 2- complete 2nd box

after class on
conversions between
decimals, percents, and
fractions and finding tax

Johns Hopkins School of Education 6

 Potluck Project Planning Document

Johns Hopkins School of Education 7


Brain Target #4
Teaching for Mastery of Content, Skills, and Concepts

Using arts integration: creating a recipe and having

the opportunity to make it and bring in during
presentations
Repetition- smaller Strawberry Shortcake task
followed by bigger Potluck Project
Relate content to real life- beyond recipes/cooking
Chunking 5- breaking up parts of project as it relates
to the class period
Skills- set up a proportion, use proportional
relationships to solve real world problems, convert
between decimals, fractions and percents, use
percents to describe change, application of percents
Johns Hopkins School of Education 9
Johns Hopkins School of Education 10

Brain Target #5
Teaching for the Extension and Application of Knowledge

Allow students to create word problems related to

the material covered (percent increase, unit rate)
Conducting research- to find recipe, ingredients,
and prices at various store locations
Solve real world problems with sales tax in the
state of Hawaii
Collaborating in group learning activities within
the classroom6 - each student assigned a store
location so they can decide the best store to shop
Create a Powerpoint presentation on chosen
recipe to present with group

Brain Target #6
Evaluating Learning

Evaluation- using success criteria for unit

(given to students from the beginning)
Timely feedback- grade Strawberry
Shortcake before students start Potluck
Project
Students will present projects and grade
each other
Students will reflect on their projects and
give themselves a grade
 Reflection questions:

1. What did you do

well?
2. What is something
you could improve
on?
3. Do you feel your
group worked well
together. If no, why
not?

Johns Hopkins School of Education 13

 Sample

Johns Hopkins School of Education 14

 Works Cited
Hardiman, M. M. (2012). The Brain- Targeted Teaching Model for 21st-century schools. Thousand Oaks, CA: Corwin
Laureate Education, Inc. (Exectutive Producer). 2012. Mindfulness training. Baltimore, MD: Author

Johns Hopkins School of Education 15