Baking & Pastry Arts


Educated consumers are building demand for real foods, moving away from processed, commercially prepared industrial baked foods into appreciation and recognition of artisan and skillfully prepared baked goods made using fresh, local products. This trend fits right into the renewed emphasis of farm to table and locally-sourced foods at the Thompson School. In addition, the increase in food allergies among consumers requires today’s chefs and bakers to be skilled in the ability to substitute ingredients in order to meet these specific dietary needs.

The Baking and Pastry Arts concentration starts with foundation courses to build a broad base of knowledge and skills in food science, nutrition, culinary arts, team work, and communication. Coursework offers ample opportunity for hands-on experiences, especially in the lab courses. Working collaboratively with culinary arts concentration students, baking and pastry arts students will prepare baked goods that will be served in 180 Blue and Stacey's Express, the Thompson School’s two on-campus restaurants run by students.  Additionally, students will apply their skills in the baking and pastry arts field with a required work experience and in externship to gain valuable real-world experience valued by employers.

Questions? Contact:

Julienne Guyette

Sr. Lecturer and Program Chair of Culinary Arts & Nutrition
Barton 106
Durham, NH 03824