This interactive workshop will allow you to experience visual, auditory, and kinesthetic math instructional tools that can help students learn measurements, yield percentages, ratios, percentages, and a variety of math calculations.

At the end of the session, you will be able to:

• Use a culinary math skills inventory to determine the math learning needs of students and instructors
• Experience the use of visual, auditory, and kinesthetic instructional tools to learn math concepts and
• Prepare contextual lessons for learning math concepts while executing culinary tasks.

Cathy Scruggs is Director of Product Development for American Technical Publishers. She is a former instructor, state supervisor, and curriculum specialist with 30 years of instructional materials development experience. Cathy is an advocate of contextual teaching strategies that integrate math and science to ensure success in the workplace.

Access the online registration for the conference as well as hotel information. 

To see some of the other presenters for the Educational Best Practices Day,