You might think about assigning a project which requires students to plan a menu (or meal) and price out the menu items to determine costs using food costs and cost percentages. This allows for the teaching of culinary math skills. Assignments requiring students to modify recipes to decrease cost of ingredients could teach cost controls. Some other assignments might include creating menus and pricing for those menus based on a given budget, googling restaurant menus and doing price comparisons based on menu item categories (appetizer, desserts, etc), or activities which emphasize application of cost percentages.
