Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

In this activity, students will choose a math topic that they have learned about in the year and plan and film a video about using that topic in a real life way. For example a student could choose fractions and make a video about using a recipe. Students will present their film as part of the assessment.