PROFESSIONAL BAKING
Discover the science and art of baking in our Professional Baking program. From dough production to retail operations, learn intricate baking skills in a professional kitchen environment. Our curriculum covers bakery math, sanitary practices, and customer service, preparing you to operate a retail bakery to the highest industry standards.
CONTACT US
Talk to us about the Professional Baking program at RTC.
ENTRY ADVISING
Email: advising@rtc.edu
Phone: (425) 235-5840
ROBERT HOLLAND
Full-time Faculty - Professional Baking
Email: rholland@rtc.edu
Phone: (425) 235-6531
Degrees & Certificates
Certificate of Completion
Students have the opportunity to learn baking basics and the science of baking in an exciting well-equipped bakery setting. This course is a fast-paced program following industry standards and practices of classical and contemporary baking. A variety of learning competencies and learning methods designed for our progressive program enables us to offer highly concentrated, focused, and hands-on curriculum.
Enrollment Point: Fall, Winter, Spring
Program Details and CostAssociate of Applied Science
Students participate in scaling and mixing, dough production, retail operations, and oven work in our production kitchen. The courses reviewed include: breads, pies, pastries, cookies, doughnuts, cakes, and specialty decorating. A ServSafe National Restaurant Association training is offered and national sanitation certification is available. Math, customer service and human relations courses assist the student with developing a portfolio. The program supports a retail bakery offering a broad selection of baked goods, cakes and pastries finished to industry standards. If you enjoy teamwork, bakery production, timelines, and creating delicious baked goods in a commercial baking environment, this program is for you!
Enrollment Point: Fall, Winter, Spring
Program Details and CostJob Market Outlook
Jayden Huggins
Lea-Janelle Hufana
Mustafa Musa
Learn more about the program.
OTHER INFORMATION
Completion Rates
Professional Baking: 50%
These numbers represent the cohort that started in 2021–2022 academic year. 150% graduation rate allows time-and-a-half to complete, which for two-year programs is three years. The most recently completed academic year and so our cutoff point is 2024–2025 academic year. Once this academic year completes, this page will be updated with more current data.
Job Placement Rates
Professional Baking: 37.5%
These numbers represent those who had left in 2023–24, regardless if they have completed or not. These numbers are limited. Employment outcomes are based on matches to Unemployment Insurance (UI) wage records and therefore reflect only covered employment, primarily within Washington State; they do not include individuals who are self‑employed, employed out of state, employed by the federal government, or otherwise not captured in UI records.
- Counselor interview prior to registration.
- Food handler's permit.
- High school diploma or GED.