The Science of Baking Leads to Entrepreneurship!
- May 14, 2019
- 1 min read
Breaking bread... bringing the fresh flavors of bread to our school to create a fantastic STEM lesson promoting entrepreneurship and learning about the science of baking (why is yeast important).
Mr. Tito Dominguez, Owner of La Conchita Panaderia y Reposteria ( 4239 Nolensville Pike, Nashville, TN 37211 ), taught our students about bread making, about pastry fillings, folding and baking these delicious items.
He also explained why it is important to study and acquire the knowledge. But to also consider becoming your own boss, build a business from scratch and to be passionate about your future choices.
7th and 8th grade scholars responded with curiosity and they were beyond hungry. The greatest motivation... to be a part of making your own goods and get to try the final product.
And yes, all of Oliver smelled the delights Mr. Dominguez helped us prepare.
This is another example of the students realizing - thru a STEM lesson and community partners - they can think about the future, they are a part of the decisions they will be making in less than 6 years and giving ownership to the creativity these activities generate.
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I insist... All students - with various levels of response to the academic process - are 100% capable of achieving a degree of focus that support the classroom dynamics. There is no doubt, that keeping the students engaged two weeks before school ends, is challenging. But these activities increase the reality that every day is a new day for learning.
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