Photo Credit: Amalia Fajardo, Sanford Senior Academy of Business & Grace Kenney, Traip Senior Academy of Business
This is part of a series highlighting the career and technical education programs offered at Sanford Regional Technical Center.
From mastering quickbreads to creating custom cakes and everything in between, the new Baking and Pastry Program at Sanford Regional Technical Center gives students comprehensive training in one of the culinary world's most creative and in-demand fields.
This program, led by Chef Kristen Perry, provides hands-on experience in a professional kitchen environment where students don't just learn recipes—they work in a real production setting, mixing, forming, and shaping baked goods and pastry items to practice their craft and produce items for sale.
At the heart of the program is practical, immersive training in the fundamentals of baking and pastry. Students gain experience with professional techniques and equipment, developing skills that translate directly to careers in bakeries, restaurants, and pastry shops. This hands-on approach gives students a complete understanding of the modern baking industry, from preparation to presentation.
"My favorite part of baking and pastry is getting to see the end product and tasting what we have been working on," said first-year junior student Anberlyn Hubert.
Beyond hands-on skills, students can earn impressive credentials that give them a significant advantage after graduation. Seniors have the opportunity to take the ServSafe exam for certification—an industry-recognized credential that demonstrates proficiency in food safety practices to both employers and culinary schools.
Chef Perry brings world-class expertise to the program. She graduated from Johnson and Wales University with a Bachelor's degree in Applied Science in Culinary Arts. She has worked at prestigious restaurants and bakeries in Boston. Her experience includes apprenticeships at renowned establishments Payard and Daniel in New York City. She was part of an all-female pastry chef group from Boston that prepared a Mother's Day brunch at the prestigious James Beard House in New York City. Chef Perry currently owns a bakery in Wells.
"This is one of the only places to receive baking and pastry instruction in Southern Maine," Chef Perry explains. "Our industry needs more bakers and pastry professionals—and this program will give these students the fundamentals to be successful in a pastry career."
In her first year teaching at SRTC, Chef Perry has found the experience deeply rewarding. "Meeting the students in my classes has been the highlight! I have an amazing group of bakers this year," she said. "I am learning how to build strong relationships with these students that really want to be here. The community we are building in the classroom is one that is going to last even after they leave the classroom."
The Baking and Pastry Program fills a crucial gap in Southern Maine's culinary education landscape. With professional instruction, real-world production experience, and pathways to industry certification, students are gaining the technical skills and creative confidence needed to thrive in the baking and pastry industry—whether they choose to pursue further culinary education or launch their careers right after high school.