Jolene Giesbrecht

1

• Jolene Giesbrecht
• November 12 - December 14

2
Safeway

• In-store bakery
• Marion Braemer
• A fairly large bakery
• Other than a bakery, they had a deli, pharmacy, a
  Starbucks, and a gas bar
• Lots of elderly people and college students

3
My Responsibilities

• Helped with making different dough's
• French, pumpernickel, buns, baguettes etc.
• Muffins, cookies, and scones
• Bake-off products
• Bagels, croissants, cookies, Danish's
• Preparing for the next day
• Bagels, donuts

4
The Good

• The people I worked with were so nice
• I learned how to use different types of machines
  (larger mixers than we have etc.)
• I learned different ways to make dough and
  batters (from a base, scratch or frozen)

5
The Bad Critical Events

• There was already a conflict between the other
  employees when I started
• There was no Bakery Manager
• I never got my uniforms until after the co-op
  term was over
• They never changed my shifts (ex. Always worked
  10-4) until after co-op was over
• I had a major allergic reaction to the oil they
  use

6
(No Transcript)
7
(No Transcript)
8
(No Transcript)
9
Professional Gains

• Time management
• Learning how to make a large scale of product
• Learning how to use different types of machinery

10
Personal Gains

• Becoming more out going
• Learned how to work as a team better
• Becoming faster as the time goes on

11
Some of The things I Made
12
Other Points of Interest

• Donut glaze is used for more than just donuts,
  much much more
• I got to decorate a cake and cupcakes
• I am still working here
• Christmas time was crazy

13
Conclusion

• Safeway is a great place to learn new ways to do
  things
• Working here has made me stronger and has given
  me a new outlook on the baking industry