1. Math Through Cooking

Students learn core math concepts by doing things like: 

• Measuring ingredients

• Doubling or halving recipes

• Understanding fractions and ratios

• Using units of measurement

• Converting between systems (cups, ounces, grams)

• Timing and sequencing steps

• Estimating quantities

• Problem-solving when something doesn’t go as planned

2. Real-World Application

Math becomes practical and visible. Students see why numbers matter in daily life—especially in cooking, nutrition, and budgeting.

3. Culinary Creativity

Lessons include kid-friendly recipes and mini cooking challenges that promote imagination, teamwork, and confidence.

4. Cross-disciplinary Learning

The lab incorporates:

• Reading comprehension (following directions)

• Science (heat, chemical reactions, food science)

• Culture (foods from around the world)

• Art (presentation and plating)

5. Safe, Accessible, and Fun

All activities are designed with age-appropriate tools and supervision, making the program safe for classrooms, after-school programs, and community groups.

Program Outcomes

Students who participate in the Gourmet Math Lab gain:

• Stronger math skills

• More confidence in the kitchen

• Improved problem-solving abilities

• Creativity and collaboration skills

• A deeper understanding of how math works in the real world 

All plans follow the same weekly themes but are developmentally adapted.

Ages 3–4 (Pre-K / Montessori Primary)

Focus: Practical life, early numeracy, sensory skills
Tools: Nylon knives, pouring pitchers, small metal bowls

• Use no-cut or soft-cut ingredients (bananas, strawberries, soft bread)

• Use Montessori-style knives (wavy choppers, nylon)

• Focus on counting, simple fractions ("half"), pouring, scooping

• Recipes: parfait, trail mix, sandwich roll-ups, smoothies

Week 1: Pouring & Fractions Through Parfaits

• Skill: Scooping, spreading, identifying halves

• Math: “Half,” “whole,” counting layers

• Extension: Sorting fruit by color/shape
  
  

Week 2: Trail Mix Counting & Grouping

• Skill: Pincer grasp, spooning

• Math: Counting sets of 5, grouping snacks

• Extension: Pattern building
  
  

Week 3: Mini Pizzas / Spreads

• Skill: Spreading sauce, sprinkling cheese

• Math: “One or two,” simple comparison (“more/less”)
  
  

Week 4: Division With Muffin Cups

• Skill: Filling equal amounts

• Math: Sharing between friends (2–4)
  
  

Week 5: Smoothie Measuring (1 cup, ½ cup)

• Skill: Pouring into a blender pitcher (teacher assists)

• Math: Identify 1 cup vs. half cup
  
  

Week 6: Multi-step Snack Wraps

• Skill: Rolling, sequencing steps

• Math: “First, next, last”
  
  

Week 7: Child-Created Snack Plate

• Math: Counting, grouping, simple choices
  
  

Week 8: Showcase Day

• Demonstrate a practical life skill

• Present favorite snack

Ages 5–7 (Kinder–1st Grade)

Focus: Simple fractions, 1-step word problems, early measuring

• Introduce true fraction work, measuring tools, simple word problems

• Use kid-safe knives and minimal-heat tasks or air fryer with supervision

Week highlights:

• ½, 1/3, ¼ introduced

• Count scoops, measure ingredients

• Read simple recipe steps

Ages 8–12 (Upper Elementary)

Focus: Multiplication, division, scaling, multi-step reasoning, nutrition

• Incorporate multi-step recipes, scaling, division, budgeting, group projects

• Air-fryer independence with supervision

Week highlights:

• Double/halve recipes

• Convert cups → tablespoons

• Solve multi-step word problems

• Cost estimation

• Cooking independence (with supervision)

Overview

The inteGRAYtions Gourmet Math Lab blends cooking, nutrition, and real-world math to deliver high-engagement instruction that aligns with:

• Texas Essential Knowledge and Skills (TEKS) for Mathematics

• Common Core State Standards (CCSS) for Mathematical Practice

• National Health Education Standards (NHES)
  
  

Texas TEKS Alignment (K–6)

Students practice:

Number & Operations

• TEKS 2.3: Representing fractions with models, number lines

• TEKS 3.4: Multiplication and division in real-world contexts

• TEKS 4.3: Equivalent fractions

• TEKS 5.3: Adding/subtracting fractions

• TEKS 6.4: Ratios, rates, proportional reasoning
  
  

Measurement & Data

• TEKS 1.7, 2.7: Using standard units of measurement

• TEKS 3.7: Representing data through tables

• TEKS 5.7: Conversions within measurement systems
  
  

Process Standards

• TEKS 1.1–6.1: Problem-solving, communication, and justification
  
  

National Standards Alignment

CCSS Mathematical Practice Standards

• MP1: Make sense of problems

• MP4: Model with mathematics

• MP5: Use appropriate tools

• MP6: Attend to precision
  
  

NHES 1, 5, 6:

• Nutrition decision-making

• Goal-setting

• Healthy food preparation
  
  

Outcomes

Students gain:

• Applied math mastery

• Real-world problem-solving

• Fine motor skills

• Nutrition understanding

• Independence & confidence

Included in the Full Digital Packages

• 8 weeks of lesson plans

• Age-specific versions

• Recipes

• Worksheets

• Word problems

• Facilitator guides

• Printable student passports

• Supply lists

Pricing Tiers

Tier 1: Digital Curriculum Only

Includes PDFs, printables, all templates
Price: $149

Designed for:

• Homeschool families

• Small community groups

Tier 2: Digital + Instructor Training Video Library

Includes:

• Everything in Tier 1

• Access to short training videos (how to teach each week, safety, Montessori adaptations)

Price: $299

Tier 3: Full Classroom Kit (NO Air Fryer)

Includes:

• Digital curriculum

• Training videos

• Classroom supply kit (measuring cups, bowls, aprons, knives, passports, etc.) for 12–15 kids

Price: $499–$649 depending on supply vendor selections

Tier 4: Premium Classroom Kit WITH Air Fryer Integration

• Digital curriculum

• Training videos

• Classroom supply kit

• 1 Air fryer guide + partnership discount (or optional add-on)

Price: $699–$899

Tier 5: Licensing Package (For Schools & Organizations)

Annual site license with on-site training for campus teachers and lesson plan integration sessions
Price: $1,500–$3,000/year depending on campus size

The next in-person cohorts are currently scheduled for these dates:

• February 2026

• April 2026

• July 2026

Class size is limited to 15 students per cohort per age group.