Enfolding Bread and Pastry

As the school year begins, the new chapter of my teaching career has started. Things have changed as it was before and all I can do is to just enfold the changes with open arms and open heart especially to the new subjects that has been assigned to me. I will be teaching Cookery to Junior High School and Bread and Pastry to Senior High School this school year. It will really be a challenging school year for me considering that our school is not yet equipped with all the necessary tools and equipment that can be used for the actual performance of my students. Not only that, I am also thinking of the consumables (I am referring to the ingredients) which our school may provide but not all.

And since I engrossed myself on these subjects, there’s no other way but to share and give what is in me that would somehow foster the creativity and refine the technical skills of my students in cooking and baking.

On my first day of meeting my bread and pastry students, I have felt their curiosity and interest of the subject. The room was filled with eagerness and enthusiasm to learn.

Armed with my passion and experiences in baking, I have set myself ready to impart my skills, baking techniques and instill a deep understanding of ingredients, processes and flavors to my students.

To set the tone of the subject, I began with an interactive discussion about the fundamentals of baking and the importance of precision in measurements. We also delved into the history of bread and pastry that has evolved into modern practices.

Throughout the session, I found myself immersed to a new generation of bakers and culinary enthusiasts who are willing to dive into practical learning and hands-on experience. In the days ahead, I look forward to explore deeper in the world of baking with my students and nurture a community of passionate bakers.

Accepting bread and pastry as my new subject for teaching was not just about imparting technical skills in baking but inspiring dreams and igniting lifelong passions.