Tippecanoe School Corporation
Culinary project gives students a slice of fractions
Sue Scott

Woodland Elementary School students enjoyed “pizza math” and “Hershey bar fractions” as part of a day filled with fun learning activities with culinary students at McCutcheon High School. This “Culinary Mentors” project, funded by a grant from the Lafayette Breakfast Optimist Club, had students learning about food groups and fractions, as well as making their own personal pizzas.

The students rotated through four different stations that included fraction games and crafts helping students learn more about nutritious, balanced meals. After the students enjoyed their pizza creations, they broke down sections of chocolate bars to reinforce what they learned about fractions. 

During their first visit in November, the high school culinary students prepared pumpkin food items for kindergartners to sample. The students also did other activities such as trying to guess the weight and circumference of the pumpkins, and testing to see if the pumpkins would sink or float in water. 

Woodland Elementary School teacher Lisa Merryman says the field trips create great opportunities for her kindergarten students to visit the high school and learn about classes they might want to take some day: “Our culinary buddies are great role models for my students and I was so impressed with how prepared they were and how well they worked with my littles.” 

“This is a unique opportunity for our high school students to share what they’ve learned with elementary students,” says McCutcheon High School Family & Consumer Science teacher Mariah Schaeper. “My hope is they see the impact they are making on those younger than them and how simple things can make a difference in a young person's life. These activities teach the high school students not only integrity, but empathy towards others.”

MHS mentor working with kindergarten student
students rolling the pizza dough
Woodland students at MHS