Your guide to Summer and Fall quarters during COVID-19
Are you ready to turn your passion for baking into a career? If you love spending time in the kitchen perfecting cakes and pastries, then our one-year baking certificate is the next step to take you to the professional level.
Experience or not, you will learn the ins and outs of the modern bakery from production of breads and doughnuts to cookies and specialty cakes. Learn from and work alongside some of the region’s top pastry chefs in our Inland Northwest Culinary Academy.
You’ll leave this program knowing how to operate the most current bakery equipment and machinery, order bakery supplies and equipment, compute the cost of a finished bakery product and implement creative merchandising displays. You will mix, proof and bake breads, sweet goods, rolls, pies, cakes and variety breads. And you’ll become an expert in preparing and applying icings and filings to cakes, pies and pastries. You will also gain real experience in the student-run bakery on the SCC campus.
There is a 50-pound lifting requirement for this program. In addition to tuition, some classes have additional lab fees for chef uniforms, decorating tools, towels and textbooks. You will also be required to obtain a Spokane County Health Card, which is currently $10. For more information, visit our Books and Tools page.
BAK 101 — Introduction to Baking and Pastries — 1.0
Students learn terminology of basic baking and methods such as ingredient identification, volume, weights and measurements, and mixing types.View SCC Course Learning Outcomes
BAK 110 — Artisan Breads — 5.0
Students learn to create hand-crafted, preservative-free breads with natural starters, long-fermentation periods and use of sponges and sour starters.View SCC Course Learning Outcomes
BAK 111 — Pastries — 7.0
Students learn to produce a variety of yeast breads including Danish, cinnamon rolls, coffee cakes, croissants, artisan and specialty pastries.View SCC Course Learning Outcomes
BAK 120 — Special Occasion Cakes — 2.0
This course introduces students to techniques needed to produce birthday, wedding and anniversary cakes.View SCC Course Learning Outcomes
BAK 121 — Tortes and Gateau — 2.5
Students learn to produce a variety of European style torts and gateau, bakery style cakes, and sculptured and wedding cakes.View SCC Course Learning Outcomes
BAK 130 — Sculptured Cakes — 2.5
Students learn advanced techniques in producing sculptured, hand-crafted specialty occasion cakes.View SCC Course Learning Outcomes
BAK 131 — Rolled Fondant — 2.5
This course emphasizes the development of advanced techniques in European rolled fondants.View SCC Course Learning Outcomes
BAK 140 — Yeast Doughs — 1.0
This course introduces students to a variety of mixing methods used to create yeast doughs and breads.View SCC Course Learning Outcomes
BAK 248 — Wedding Cakes — 2.5
Students learn advanced techniques in decorating artistic wedding cakes.View SCC Course Learning Outcomes
BAK 266 — Cooperative Education Seminar — 1.0-2.0 Credits
For course description, see Cooperative Education.View SCC Course Learning Outcomes
BAK 267 — Cooperative Education Work Experience — 1.0-18.0 Credits
BAK 288 — Cooperative Education Work Experience (No Seminar) — 1.0-18.0 Credits