As part of our International School Award (ISA) activity, we visited Preston Bakery to gain practical knowledge of commercial bread production. We were taken through each stage of the baking process, including ingredient selection and measurement, mixing, kneading, fermentation, proofing, shaping, baking, cooling, and packaging. We also learned the importance of hygiene, quality control, and teamwork in ensuring the production of safe and nutritious bakery products.

After the practical demonstration and training, we actively participated in the baking exercise by producing different varieties of bread, including White Bread, Sardine Bread, Oat Bread, and Akara with Bread. This hands-on experience enabled us to apply the knowledge we had acquired and better understand the techniques involved in producing quality bakery products.

The activity was highly educational and rewarding, enhancing our practical baking skills while promoting the importance of sustainable food production and nutrition in line with Sustainable Development Goal (SDG) 2: Zero Hunger.