This document contains individualized units of study for use in classroom learning centers to teach intermediate and junior high school students about the metric system. The unit was developed by teachers. Upon completion of the units students should be able to demonstrate the correct use of the metric terms and symbols used in cooking and be able to use metric kitchen equipment. The Teacher's Guide contains directions for setting up the learning centers, pre- and posttests and all student worksheets. The student booklet contains concise background readings and specific directions which the students must follow in order to complete the learning center activities. Forty five minutes per day for two or three weeks is required to complete the units. Students are involved in many different kinds of activities. They measure ingredients, unscramble letters, complete crossword puzzles, make a poster showing the different types of ingredients you would measure in the different types of solid or dry measures, make up a riddle about why you should use a liquid metric measure that has a spout or lip on it, prepare a bulletin board of different pan sizes in metric measures, and from a catalog find pictures of at least eight different pan sizes which they must then convert to metrics. (Author/RM)