Baking

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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.

Detailed Information

There is a 50-pound lifting requirement for this program. In addition to tuition, some classes have lab fees for chef uniforms, decorating tools, and textbooks. You will also be required to obtain a Spokane County Health Card, which is currently $10. For more information, please read our Books and Tools list.

What You’ll Learn

Breaking Ground on Your Pathway

Plan Your Courses

Meet with our counselors to customize this plan just for you. You can also search the quarterly schedule for class days and times.

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NOTE: All students must recieve a minimum 2.5 GPA in all support courses

Program Courses

NOTE: You must apply and be accepted into the program before taking the following courses

Estimated costs for completing this program

Estimated costs for completing this program
Cost Type	WA Resident	Non-Resident	International
Total Costs	$	$	$

Costs for completing a degree or certificate can vary. For more information about costs, visit our How Much Does it Cost? page.

Janet Breedlove
Program Coordinator
Janet.Breedlove@scc.spokane.edu
509-533-7283

Bio

Janet Beedlove handles Orlando's Restaurant reservations for lunch and dinner functions and coordinates scheduling of special request functions, such as banquets and receptions. She holds a BA from the University of Tulsa and has worked as an administrative professional for the past 15 years. She has been with SCC since 2001.

Katie Anderson
Commercial Baking Instructor
A.A., Art Institute of Seattle
Katie.Anderson@scc.spokane.edu
509-533-8682
Curtis Smith
Culinary Arts
A.A., Spokane Community College; A.O.S., Culinary Institute of America; Additional study Whitworth College
Curtis.Smith@scc.spokane.edu
509-533-7451

Bio

Curtis Smith attended Inland Northwest Culinary Academy from 1988-1989 and went on to earn his degree from the Culinary Institute of America in 1992. After cooking at restaurants in New York, Lake Tahoe and the Smoky Mountains of Tennessee, he returned to the Inland Empire and worked as a chef for Coeur d’Alene Resort restaurants. He became a chef/instructor at INCA in 2006.