About this episode

This episode explores the challenges and rewards of baking apprenticeships through conversations with culinary instructors and students.

What does it take to become a professional baker? In this episode of Learning Innovation: The Teaching and Learning Podcast, host Kris Hodgson-Bright steps inside the bakeshop at Lethbridge Polytechnic to explore the challenges, creativity, and rewards of learning the baking trade through apprenticeship and work-integrated learning (WIL). Joining the conversation are culinary instructor Amanda Kawchuk, third-level baking apprentice and instructional assistant Karl Atkins, and Level 3 culinary students Rachel Warken, Rowan Desserre, and Kathleen Klink. Together, they share stories from the kitchen, lessons learned through trial and error, and the pride that comes with mastering a craft built on precision, patience, and persistence. The episode explores the realities of culinary education, the value of mentorship, the pathway to Red Seal certification, and opportunities through competitions like Skills Alberta and Skills Canada. The conversation also touches on how artificial intelligence is beginning to shape the culinary world and what it could mean for future chefs and bakers. The Bear TV Show Apprenticeship AB Skills Alberta Skills Canada Provincial Skills Competition National…

People in this episode

Host: Kris Hodgson-Bright

Guests: Amanda Kawchuk, Karl Atkins, Rachel Warken, Rowan Desserre, Kathleen Klink

Topics covered

• baking apprenticeships
• culinary education
• work-integrated learning
• mentorship
• Red Seal certification
• artificial intelligence in culinary

Keywords

• baking
• apprenticeship
• culinary
• education
• mentorship
• artificial intelligence
• Red Seal
• Skills Alberta
• Skills Canada

Mentioned in this episode

Organizations: Lethbridge Polytechnic, Skills Alberta, Skills Canada, Bear TV Show, Gala Bootsma Bakery, NAIT

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