The implementation of a bakery sales project during the COVID-19 pandemic to improve the employability of Semai indigenous students

During the COVID-19 pandemic, the practitioner and author of this practice in action took the initiative to carry out a piece of action research, by running a bakery sales project with Semai indigenous students. She found that running this project online and remotely was less successful than anticipated, due to the lack of physical proximity and issues with internet connectivity. Thus, in this practice in action, the resulting action research is discussed qualitatively and narratively, asking the following question: how can the practitioner enhance her practice as a special education teacher of Specific Vocational Skills (Bread Making), to improve the employability of Semai indigenous students through a bakery sales project? The bakery sales project not only exposed students to the work environment, but also enabled the practitioner to improve her content knowledge and pedagogy, especially with regard to developing meaningful lessons during the COVID-19 pandemic.