Immersive Internship at the Bread Corner
Stepping into the Internship Phase
As they officially enter the internship phase, Xu and two special-needs students, Jingyu and Yunyun, have chosen to stay at JOBB CAFÉ, taking on the responsibility of managing the Bread Corner.
Special-Needs Students Proactively Moving Towards Independence
"This is our homemade milky baguette, please have a taste!"
"If you like it, come check out our stall!"
...
From a distance, Jingyu’s signature enthusiastic call echoes through the space.
Since the opening of the Bread Corner, he has actively promoted the products, using his sincerity and enthusiasm to draw people in to learn more about JOBB’s story.
At the Bread Corner, the usual work schedule is structured with three students rotating shifts to manage daily operations. Their responsibilities include:
✅ Product preparation
✅ Stall cleaning and sanitation
✅ Customer service and product introduction
✅ Coffee-making and packaging
✅ Handling payments
This setup allows each student’s personality and strengths to be acknowledged and put to good use:
Jingyu, who is outgoing and enthusiastic, takes the initiative to hold up promotional boards and offer free samples to attract customers. He hopes to continue working in a bakery in the future, serving and interacting with customers.
Yunyun, who is more reserved and detail-oriented, focuses on keeping the stall clean and organized, ensuring the counter is spotless and covering the freshly baked bread with dust-proof shields to maintain freshness and taste.
Meanwhile, Xiongzhen, another special-needs student, is currently interning at Sodexo, specializing in preparing dough in the cafeteria. According to his mentor, he has already mastered rolling dough independently and is praised for his diligence and reliability. Previously shy and introverted, his training at the Bread Corner has helped him open up and improve his communication skills.
Now in the official internship phase, Jingyu and Yunyun have taken on the responsibilities that previously required two people. They are fully engaged, familiarizing themselves with every aspect of the operation, practicing service etiquette, and communicating with Xu to ensure smooth teamwork.
These two students come to the Bread Corner twice a week, while the rest of their time is spent preparing for the Western Pastry Certification Exam in early March.
For these special-needs students, the Bread Corner internship marks their first formal work experience after leaving school. The transition from group-based learning to a small-team professional setting is a significant step towards independence.
At JOBB, the goal is to foster an environment that is both inclusive and structured, helping each student maximize their strengths, break through personal barriers, and build confidence.
Shifting Roles: From Team Collaboration to Independent Multi-Tasking
Moving from team-based rotation during training to independently managing daily production and sales during the internship has been an intense multi-tasking challenge for Xu.
Her mornings start with preparing the day’s lunch menu—spritzing, reheating, sampling, and plating. Every product must be carefully selected for taste and balance, typically including two savory and two sweet items to pair with coffee.
Afternoons are dedicated to preparing for the next day’s offerings, which usually involve dough-making or pastry preparation.
"Running a bakery is like operating a precision machine—every part is crucial," Xu reflected.
"The bakers work behind the scenes, while the counter staff is the face of the business. Promotions, cash handling, packaging—every detail matters."
Lunch service at the Bread Corner demands strong multitasking skills—balancing customer requests, handling orders, packaging, processing payments, and keeping the operation smooth while engaging with customers to understand their preferences.
Xu also carefully records the demographics of each customer, analyzing which groups are most drawn to JOBB’s bread. At the end of each shift, she discusses weekly recipe adjustments with the baking instructor, fine-tuning ingredient ratios and baking times based on real-world feedback.
For example, she noted, "To improve the texture of our brioche ‘Little Sun,’ we can shorten the baking time by a few minutes."
Xu hopes that her seven-month journey at JOBB will help her become a well-rounded baker and serve as a stepping stone toward her professional career.
