E79: From Flour to Future: Inside the World of Baking Apprenticeships

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 Skills Competition

Local Producers Gala

Bootsma Bakery