LART-339: Sustainable Pastry and Local Foodways

This Advanced Concepts in Baking and Pastry Concentration course examines how artisan pastry is shaped by sustainable food practices and local food systems. Students will explore the agricultural landscape of the surrounding region, focusing on how climate, crops, producers, and community food traditions influence pastry production. Course work emphasizes ethical sourcing, environmental stewardship, and the role of chefs and pastry professionals in supporting resilient, place-based food systems. Through site visits, hands-on experiences, and research, students will learn how sustainability principles can be integrated into pastry practice while strengthening connections to the broader community. The course encourages critical thinking about food's role in creating a more sustainable food future within diverse local and regional contexts.