Educational Programs

Properties of and Changes in Matter: Bread

Properties of and Changes in Matter: Bread School Program

Please note that on site school programs are unavailable until further notice. Stay tuned for the launch of our new virtual field trips.


Program Description

Your students will explore changes in matter by transforming grains of wheat into a delicious loaf of bread. They will learn key bread-making processes, including fermentation, protein coagulation, and starch gelatinization. At the same time, students will discover that a kitchen is, in the end, a wonderful science lab!

Consult this Educational Activity Kit for ideas to extend the learning — and the fun!

PROPERTIES OF AND CHANGES IN MATTER: BREAD EDUCATIONAL ACTIVITY KIT

Curriculum Links

Scroll to the right to view more of the table.

ONTARIO QUEBEC
Grade 5 Science and Technology — Understanding Matter and Energy Elementary Cycle 3 Science and Technology, Competency 2 —
To make the most of scientific and technological tools, objects, and procedures

Please see the following document for more detailed curriculum links:

Ontario Quebec

Teacher Tips

Make name tags to help the Museum Educator build rapport with students. Stay for lunch (not provided) in the outdoor picnic area. See additional pre-visit tips or download the pre-visit information PDF.

Fees

$9 per student, $1 per chaperone (group leader is free).
Includes Museum admission.
A minimum fee of $135 will be charged per group.

Program Details

AGRICULTURE
Canada Agriculture and Food Museum
Grade Level:
Grade 5 (Ontario)
Elementary Cycle 3 (Quebec)
Fee
$9 per student
Duration
120 minutes
Dates Offered
On site school programs are unavailable until further notice.
Program Location
At the Museum