During last week's intersession, students in Mr. Collins and Dr. J's class explored the art of baking and the science behind it!

They tested different types of flour in bread and experimented with various fats in cinnamon rolls. Together students have learned how ingredient choices impact texture, flavor, and chemistry. 

Soon, they will put their knowledge (and taste buds!) to the test in a student bake-off, where a panel of teachers and students will judge their creations. 

在 Mr. Collin 與 Dr. J 的 intersession 課程中，學生們透過學習烘焙揭開背後科學的奧秘！

他們實驗不同的麵粉對麵包口感的影響，接著再比較各類油脂在肉桂捲中的表現。這一連串實作過程，讓學生親身體會到，食材的每個選擇都深深牽動著成品的口感、香氣與化學變化。

週三我們 VIS 烘焙師們將迎來成果驗收時刻，即一場精彩的學生烘焙對決即將登場！由教師與同儕組成的品評團將逐一品嚐、打分，見證他們努力學習後的碩果。