What I've learned so far

I have learned the basics of how to run a distribution bakery. You always have to wake up early, and the work never ends. To bag bread properly, by taking the air out.

5-Minute Presentation Reflection

What would you say stood out about your presentation performance and why?
I think what stood out the most was where my information came from. My interviewee has a long history in baking, and I was able to teach the class what I learned from her. I think that might have made my presentation a little more interesting because it came from my experience of working with her, instead of only research anyone could have looked up on their own.

What was the most challenging to do why?
I think the most challenging thing was trying to make sure I hit all the main points within the time. I was worried I would go over the 5 minutes so I might have gone through it too quick, looking over key points that could have enhanced my presentation.

Interview 1 Reflection

What is the most important thing I learned from the interview and why?
I learned that baking, like most things, is best done when you have a passion for it. This will lead to an enjoyable finish. Also, when doing different techniques, your "love  and care" needs to go into it. Baking can be seen as a form of art, and art needs inspiration, which also goes back to having a passion. With this, I believe, it can lead to success in the field.
If you don't have a passion for baking you definitely won't have a product others would want. Not having a passion is like saying you aren't trying to the fullest. Your not going to reach your greatest potential, so there wouldn't be any point to bake.

5-Minute Rough Draft #2

Objective

• Give students a better understanding of baking and talk about my interview.

Procedures

     1. Introduction

• Ask students if they have ever baked/cooked before. If yes, what did they bake/cook, and was it enjoyable.

     2. Talk about interview

• Chef Erin. Graduated from California School Culinary Arts Le Cordon Bleu. Been a chef for 15 years. Owns own catering business, teaches at Art Institute of America.
• Always knew she wanted to pursue a career in the culinary arts.---> grew up with it, family.

     3. Baking according to Chef Erin

• It's a science. A lot different from cooking.
• Need a passion for it. A form of art, can be creative.

     4. Conclusion

• I am hoping to find out if baking is a possible career choice I want to pursue. I want to one day own my own bakery.

Check for Understanding

• Ask students how they think baking is different from cooking. 

Resources/Materials

• Baking tools

Blog 6

(1) Define possible terms in your EQ (e.g. successful, effective)
In my EQ, success could mean the bakery is up and running and produces a quality product that is enjoyable and affordable. There are no financial struggles. The bakery distribution part means selling your product out to others. Mainly meaning in bulk to other stores and companies, but could also refer to single customers in the bakery. 

(2) So far based on your research, what are possible answers to your EQ?
In order to run a successful independent bakery distribution company you need dedication. Also you need a good, unique product that others want to buy, something that is your own.


(3) What has been your most important printed source and why?
The book "Rich Dad, Poor Dad" because it is teaching me about the business side of my topic. It's helping me learn about money in different ways, something I didn't know how I was going to find research for.