Community project in the bakery: insights into creative minds

Von WOM

In a special campaign, students from the Handelsakademie (HAK) in Waidhofen an der Ybbs recently took the opportunity to test their baking skills in a real bakery. The group, consisting of 16 students, consisted of Paul Riedl, Karin Schlager, Edith Wachter, Raphael Gebath, Rebeca Hobl, Franziska Scherzer, Nina Hofbauer, Sandra Fröhlich, Travis Böhm, Peter Scheikl, Emelie Stangl, Anika Schmied, Ines Kloiber, Paul Böhm, Nicolai Hofbau And Nadine Hable. These practical experiences are not only an interesting addition to their theoretical lessons, but also offer an insight into the culinary world of baking art.

The students had the opportunity to work under expert guidance and try out various dough types and baking techniques. During the baking, they also learned a lot about the preparation of traditional pastries and the importance of fresh ingredients in modern kitchen. This practical experience not only promotes your manual skills, but also strengthens the team spirit within the group.

insight into the baking world

For young people it was a break from normal everyday classrooms. They worked in teams in the bakery and were not only able to improve their culinary skills, but also learn a lot about organization in a kitchen. The students reported the joy they felt when making pastries and bread, and many were surprised at how much manual skill is required.

The project also had a pedagogical component. The students learned how important hygiene and planning are in the kitchen. These aspects are crucial for the success of baking and in the catering industry in general. They were sensitized to the fact that good preparation and careful execution are the key to the delicious end product.

Such events are particularly valuable because they not only convey theoretical knowledge to the students, but also provide practical skills. At the end of the baking day, the participants were of course also allowed to take home their homemade delicacies, which made a successful conclusion.

The event was organized privately and was very interested in everyone involved. There have already been considerations to offer such events regularly in the future. So the students would have the opportunity to learn more about different aspects of the catering.

In summary, the students showed a lot of commitment and enthusiasm during their trip to the bakery. This can make Potentials the course for future professional decisions and arouse curiosity for a possible career in gastronomy. The response was consistently positive and the students hope for a continuation of such practical projects. More information on this interesting topic can be found in a detailed report www.noen.at .