Research a Day in the Life of a Baker Description In this activity, students will research the daily life and working conditions of a professional baker. They will determine the specific traits and abilities that bakers possess and examine how their own qualities match up with these. This activity can be paired with the Visit a Bakery Activity Plan. Lesson Objectives Students will be able to: identify personal traits and abilities that contribute to success in a baking career determine how well their own personal traits and abilities align with the demands of a baking career, and assess what they need to work on to ensure success in the baking industry. Assumptions The student is interested in learning what it’s like to be a professional or pastry chef. Terminology A professional who focuses on volume production of a variety of baked goods Baker: including yeasted products, cookies, quick breads, cakes, pies, pastries, and savoury products. A professional who focuses on production of fine pastry, chocolate work, sugar Pastry chef: work, and elaborate cakes. Pastry chefs are more likely to work in restaurants, hotels, or specialty pastry shops. Estimated Time 70–140 minutes (plus optional research and/or homework time) Recommended Number of Students This activity is to be done individually (for some parts) and in groups of 2–4 (for other parts). Facilities Internet-accessible computer, projector, and screen 167 This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License unless otherwise indicated.
Research a Day in the Life of a Baker Description In this activity, students will research the daily life and working conditions of a professional baker. They will determine the specific traits and abilities that bakers possess and examine how their own qualities match up with these. This activity can be paired with the Visit a Bakery Activity Plan. Lesson Objectives Students will be able to: identify personal traits and abilities that contribute to success in a baking career determine how well their own personal traits and abilities align with the demands of a baking career, and assess what they need to work on to ensure success in the baking industry. Assumptions The student is interested in learning what it’s like to be a professional or pastry chef. Terminology Baker: A professional who focuses on volume production of a variety of baked goods including yeasted products, cookies, quick breads, cakes, pies, pastries, and savoury products. Pastry chef: A professional who focuses on production of fine pastry, chocolate work, sugar work, and elaborate cakes. Pastry chefs are more likely to work in restaurants, hotels, or specialty pastry shops. Estimated Time 70–140 minutes (plus optional research and/or homework time) Recommended Number of Students This activity is to be done individually (for some parts) and in groups of 2–4 (for other parts). Facilities Internet-accessible computer, projector, and screen This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License unless otherwise indicated. 167