Students of Presidium visited a local bakery, under Work Education Meal Planning to observe pastry chefs in action and learn about professional and commercial baking facilities and equipment. Students prepared questions in advance to ask the bakers about the job requirements. Questions included topics such as hours of work, necessary skills, education, personal characteristics, daily tasks, etc. After the field trip, students described the job of a baker as well as the equipment used. The objective of the visit was to identify the attitudes, characteristics, and skills necessary to be a successful baker, to understand what it is like to work in a bakery and to learn how baking equipment is used in the facility.