Functional Maths for catering
Submitted by Nicola Smith on 1 June 2011.
Great set of mixed problems – ideal for revision or homework. Grouped into four main topics: costing meals (2 pages), perimeter and area (2 pages), percentages (3 pages), and multiplication and division (3 pages) but several other skills are covered. With answer sheet, detailed Functional Maths mapping and tips.
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A small mistake in the model answers
A little niggle in this otherwise fine resource: Q12 on page 8 should have the reduced price of the lager as £2.40, not £2.60.
20% of £3.00 = £0.60
£3.00 – £0.60 = £2.40