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    MYP 2 Maths GRASPS Task - Numbers

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    MYP 2 Maths GRASPS Task - Numbers

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    MYP task

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    MYP task

    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    62 views7 pages

    MYP 2 Maths GRASPS Task - Numbers

    Uploaded by

    manjulabalaji1527
    MYP task

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7

    MYP 2 MATHEMATICS

    Unit 1 - "Math on the Menu:" Exploring Numbers through Culinary Economics.

    Submission date - 28th August 2023

    Advanced Decimal Diner Menu Engineering

    Goal: You are the elite team of mathematicians and designers entrusted with creating
    an advanced menu for the renowned "Decimal Diner." Your task is to design a menu that
    not only showcases your mastery of decimals but also challenges you to incorporate
    advanced concepts like currency conversion and percentage discounts.

    Role: Imagine yourselves as the architects of an extraordinary dining experience. Your


    mission is to craft a sophisticated menu that not only dazzles with its culinary offerings
    but also engages customers with its mathematical intricacies.

    Audience: Your audience is the top-tier management team of Decimal Diner, comprising
    the head chef, the restaurant owner, and financial advisors. They seek a menu that is not
    only mathematically sophisticated but also financially savvy.

    Situation: You are tasked with creating a high-end menu that features a range of dishes
    with complex pricing structures. Your menu must incorporate decimals, currency
    conversions, and percentage discounts to present a truly unique dining experience.

    Product: Your final product will be an elegantly designed menu that includes the
    following components:

    ​ 1. Cover Page: Design a sophisticated cover page that captures the essence of
    "Decimal Diner." Incorporate advanced mathematical symbols or representations
    that intrigue and invite curiosity.
    ​
    ​ 2. Appetizers: List a selection of appetizers, each with a detailed description,
    original price, and price converted to a different currency (e.g., USD to EUR).
    Apply a percentage discount to one appetizer.
    ​
    ​ 3. Main Courses: Present a set of main course options, complete with
    descriptions, original prices, and prices converted to a different currency. Apply a
    different percentage discount to another main course.
    ​
    ​ 4. Beverages: Include a diverse range of beverages, along with their descriptions,
    original prices, and prices converted to a different currency. Offer a unique
    percentage discount to a specific beverage.
    ​
    ​ 5. Desserts: Showcase luxurious desserts with enticing descriptions, original
    prices, and prices converted to a different currency. Apply a percentage discount
    to one dessert.
    ​
    ​ Advanced Calculations: Create a section that showcases a comprehensive
    calculation of the total cost for a hypothetical customer's order. Factor in
    currency conversions, percentage discounts, tax (variable by location), and
    gratuity (a percentage of the total cost).

    Standards and Criteria for Success: Your advanced menu will be evaluated based on
    the following criteria:

    ● Mathematical Complexity: Are advanced mathematical concepts like currency


    conversion and percentage discounts accurately applied?
    ● Elegance: Does the menu exude sophistication and a sense of high-end dining?
    ● Financial Acumen: Are financial considerations like tax and gratuity factored into
    the calculations?
    ● Culinary Descriptions: Are the dish descriptions detailed and evocative?
    ● Global Appeal: Does the menu's currency conversion cater to a diverse clientele?

    Remember, this is your opportunity to showcase your prowess in handling complex


    decimals, converting currencies, and crafting a menu that appeals to both the
    mathematical mind and the discerning palate.

    Here's a rubric that aligns with the Middle Years Programme (MYP) Mathematics
    Criterion C (Knowing and Understanding) and Criterion D (Applying Mathematics in
    Real-life Contexts) for the advanced Decimal Diner Menu Engineering task:

    Criterion C: Knowing and Understanding


    Level Descriptor

    0 The student does not reach a standard described by any of the descriptors below.

    The student identifies relevant mathematical information but demonstrates limited


    1-2
    understanding and awareness of concepts, terminology, and processes.

    The student demonstrates basic understanding of mathematical concepts, terminology, and


    3-4
    processes.

    The student demonstrates a good understanding of mathematical concepts, terminology, and


    5-6
    processes.

    The student demonstrates a thorough understanding of mathematical concepts, terminology,


    7-8
    and processes.

    Level Criterion D: Applying Mathematics in Real-life ContextsDescriptor


    0 The student does not reach a standard described by any of the descriptors below.

    1-2 The student applies mathematics in a limited way in simple real-life contexts but with errors.

    The student applies mathematics in a basic way in some real-life contexts, but the application
    3-4
    may lack complexity and sophistication.

    The student applies mathematics effectively in familiar and unfamiliar real-life contexts. The
    5-6
    application shows a clear awareness of the suitability and limitations of the mathematics used.

    The student consistently applies mathematics effectively in both familiar and unfamiliar real-life
    7-8
    contexts. The application is thorough and demonstrates a high degree of sophistication.

    SAMPLE FOR STUDENTS: -

    Decimal Diner Exclusive Menu

    LOGO

    Appetizers:
    ​ 1. Truffle-infused Calamari: Tender calamari rings infused with black truffle
    essence, served with saffron aioli. Original Price: $18.75 Price in Euros: €15.90
    Discount: 10% off
    ​
    ​ 2. Foie Gras Crostini: Pan-seared foie gras on toasted brioche with fig compote.
    Original Price: $24.50 Price in Euros: €20.75 Discount: Not applicable
    ​ 3. Oysters Rockefeller: Fresh oysters baked with creamed spinach, Pernod, and
    Parmesan crust. Original Price: $21.00 Price in Euros: €17.75
    ​ Discount: Not applicable

    Main Courses:

    4. A5 Wagyu Steak: Grade A5 Wagyu steak cooked to perfection, served with truffle
    mashed potatoes.

    Original Price: $82.00

    Price in Euros: €69.30

    Discount: 15% off

    ​ 5. Seafood Symphony: Lobster tail, scallops, and prawns in a saffron-infused


    broth. Original Price: $67.50 Price in Euros: €57.00 Discount: Not applicable
    ​
    ​ 6. Vegetarian Degustation: Artfully plated selection of seasonal vegetables and
    exotic grains. Original Price: $54.00 Price in Euros: €45.70 Discount: Not
    applicable
    ​
    ​ 7. Truffle Risotto: Creamy Arborio rice cooked with white truffle oil, topped with
    shaved black truffle. Original Price: $49.25 Price in Euros: €41.65 Discount: 5%
    off

    Beverages:

    8. Vintage mocktail: A bottle of exquisite mocktail

    . Original Price: $128.00 Price in Euros: €108.20 Discount: 8% off


    ​ 9.Lavender Infusion: Handcrafted lavender-infused mocktail with special flavour.
    Original Price: $14.75 Price in Euros: €12.45 Discount: Not applicable
    ​
    ​ 10.Golden Cappuccino: A blend of coffee, butterscotch schnapps, and cream.
    Original Price: $15.50 Price in Euros: €13.10 Discount: Not applicable

    Desserts:

    11. Decadent Gold Leaf Chocolate Cake: Rich chocolate cake adorned with edible gold

    leaf. Original Price: $22.95 Price in Euros: €19.40 Discount: 10% off

    ​ 12. Tiramisu: Classic tiramisu with a twist.


    ​ Original Price: $19.50 Price in Euros: €16.50 Discount: Not applicable
    ​
    ​ 13. Raspberry Rose Panna Cotta: Creamy panna cotta with a delicate raspberry
    and rosewater essence. Original Price: $16.25 Price in Euros: €13.75 Discount:
    Not applicable

    Advanced Total Cost Calculation Example: If a customer orders:

    ● Foie Gras Crostini ($24.50)


    ● A5 Wagyu Steak ($82.00)
    ● Vintage mocktail ($128.00)
    ● Tiramisu ($19.50)

    Subtotal: $24.50 + $82.00 + $128.00 + $19.50 = $254.00

    Discounts: 15% off A5 Wagyu Steak ($82.00 * 0.15 = $12.30) 10% off Tiramisu ($19.50 *

    0.10 = $1.95) Total Discounts: $12.30 + $1.95 = $14.25

    Subtotal after Discounts: $254.00 - $14.25 = $239.75

    Tax (variable by location): $239.75 * 0.09 = $21.58

    Gratuity (15% of total after discounts and tax): ($239.75 + $21.58) * 0.15 = $39.96
    Total (Including Tax and Gratuity): $239.75 + $21.58 + $39.96 = $301.29

    Note: Prices, discounts, and menu items in this sample are fictional and for illustrative

    purposes only.

    This advanced menu demonstrates your ability to handle complex calculations involving

    currency conversion, percentage discounts, tax, and gratuity, while also crafting an

    elegant and enticing dining experience.

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