LEVEL: From kindergarten to 5th grade
DURATION: 1h30
NUMBER OF PUPILS: from 20 to 30 pupils maximum
RATE: 7€35 per child
MATERIAL AVAILABLE
- 16th century wood-fired oven
- worktops
- flour
- bread dough
- educational games (according to level)
Aim of the workshop :
In an authentic setting, the children discover and experiment with an ancestral technique
the making of bread.
Course of the session:
- Observation of the place and explanations on the historical importance of bread in the human diet
- Listing of the ingredients of bread dough.
- Discovery of the different cereals and the flours that come from them (tactile experience from kindergarten onwards), or reconstruction of the stages of bread-making in the form of a game (from CE1 onwards).
- Making an individual loaf of bread: the child kneads and shapes the dough.
- Explanations on the use of the wood-fired oven. The guide puts the bread in the oven, bakes it and takes it out.
- Visit of a part of the moat with the guides during the baking.
- Completion of an educational activity at the end of the workshop, either independently or with the guide:
"Expressions about bread" (from CE2 level) or "The different forms of bread" (all levels).
Pedagogical interests :
- To discover the baker's trade and the importance of bread in the Middle Ages
- Develop manual skills and creativity adaptable to different ages
- Acquire knowledge and technical vocabulary
- To have a sensory experience in an authentic setting
Why choose this theme?
The workshop is suitable for a wide range of ages, especially the youngest.
- It makes it easy to make the link between the culinary habits of our ancestors and the daily life of the pupils
- It encourages the acquisition of know-how and theoretical knowledge in a striking setting: a 16th century cave kitchen
16th century troglodytic kitchen
Possible openings: The history of gastronomy, culinary habits in the
expressions about bread in French, regional breads of France, the functioning of a mill...
EACH CHILD LEAVES WITH HIS BUN
Reservations:: Château de Brézé, 49260 Brézé –
Tel. 02 41 51 60 15 - accueil@chateaudebreze.com
