Convent Bakery bread making children class excursion
children bread making excursion

Convent Bakery (Abbotsford)

Intoexcursions and the historic Convent Bakery, are proud to offer Melbourne's foremost baking experience through a uniquely designed incursion and / or excursion program.

Incursion:  Up to 1 hour, and / or

Excursion: 2 hours

Suitable for: Students (Grades 3 to 12)

Theme options: A: Science,

                          B: Health & Physical Education, or

                          C: Food Studies.

More incursion and excursion details below...

Booking Process ...

Incursion Details

Location:                                           School classroom

Cost:                                                  $400 for up to 20 students (no minimum), plus $20 per additional student 

Max class size:                                  30 students (we can run discounted same-day serial classes if required)

Times:                                               School hours

Other:                                               Travel costs apply for incursion locations over 25km from Kew

                                                          No GST is applicable to the incursion for registered schools

Excursion Details

Location:                                           The Convent Bakery, Abbotsford

Cost:                                                  Min. $450 for up to 15 students, plus $30 per additional student

Max class size:                                  35 students (Approx.)

Times:                                               9.30am to 11.30am (Times may be negotiated)

Other:                                               No GST is applicable to the excursion for registered schools


What the students will get

  • A truly educational, hands-on, and fun experience at school (Part 1 - Incursion).

  • An opportunity to create two fresh baked items at the iconic operating bakery (Part 2 - Excursion).

  • New knowledge of how to bake with yeast.

  • The thrill of creating and eating their own baked goodies.

  • An escorted tour of the historic bakery and amazing wood fired ovens.

  • Expert tuition from an experienced and passionate Artisan baker and educator.

  • We provide all ingredients, program materials and refreshments.


What the students will learn and do

Theme Option A - Food Studies

  • Incursion

Understanding: The role of each key ingredient in bread making, the chemistry of fermentation, and the application of different techniques and equipment in determining the quality of the end product (Also included for VCE students - HACCP and food production planning).

Application:  Make a sourdough culture.  Observe and record changes in a sourdough culture over time and report results.

  • Excursion

Understanding:  Food safety and hygiene (HACCP), production planning, selection of tools and equipment, fermentation and its role in bread making and food preservation.

Inquiry:  Guided tasting to explore different levels of elasticity in baked products and the effect of fermentation on taste, texture and nutrition.

Application: Working with a yeasted dough in various ways and participate in making some products.


Theme Option B - Science

  • Incursion

Understanding:  The science of bread making  (liquids, solids, gases, fermentation).  Exploring the interaction of the four main ingredients of bread.

Inquiry:  Observe and record changes in a sour dough culture over time and report results.

Application:  Use sour dough culture in recipes.  Observe and report difference between fermented and non-fermented food products.

  • Excursion

Understanding:  Elasticity of dough and observing differences between elastic and inelastic structures in baking, and the role of gluten.

Inquiry:  Guided tasting of different products to explore different levels of elasticity in baked products and the effect of fermentation on taste, texture and nutrition.

Application:  Working with a yeasted dough and participate in making some products.


Theme Option C - Health & Physical Education

  • Incursion

Understanding:  Food in Culture - exploring the evolution of our food culture and the role of the media in shaping our food responses and choices.

Skill Activity:  Develop evaluation skills for understanding our personal responses to food and food information.

  • Excursion

Understanding:  Fermentation and its role in bread making and food conservation.

Inquiry:  Guided tasting of different products to explore contrasting levels of elasticity in baked products and the effect of fermentation on taste, texture and nutrition.

Application: Working with a yeasted dough and participate in making some products.

Booking Process ...