Some people think being a baker is going to be nonstop fun and creativity. Other people think being a baker means getting up at 1:00 a.m. every day and working yourself ragged. For Katie Anderson, a Commercial Baking Instructor in Spokane Community College’s (SCC) baking certificate program, the truth for most professional bakers is somewhere in between.
“I’ve managed to have a 6:00–8:00 a.m. start time as a baker, but if you’re specializing in bread or as a doughnut fryer, you may have an early start—2:00 or 4:00 a.m.,” said Katie. “But early starts also mean early release. You have the afternoon to yourself, and there is always demand for doughnut fryers. That can be your foot in the door.”
That kind of advice is half the value of SCC’s four-quarter baking certificate, which offers students not only a complete survey of the art and science of baking everything from pizza to wedding cakes, but also practical career guidance from instructors who have all worked as commercial bakers. As a result, graduates walk away not just with technical skills, but also a solid path to getting a job and starting a career.
“Originally, I went to school to become a teacher, then I decided I didn’t want to teach—I wanted to cook. Then I found my love for baking,” said Katie. “After working in bakeries in Seattle, at golf clubs, and cake shops—even at a camp in Alaska—I got the opportunity again to teach, and I came full circle.”
Learning the craft from the ground up
Students who enroll in SCC’s Baking certificate program move through a structured four-quarter sequence that builds technical skill, real-world experience, and an understanding of the industry.
In the first quarter, students learn to bake classic items such as breads, cookies, muffins, scones, and even pizza. They also tackle laminated doughs—the layered doughs used to make croissants, Danish pastries, and puff pastry—as well as doughnuts.
In the second quarter, the focus shifts to cakes. Students learn a wide range of techniques, including European-style cakes, specialty occasion cakes, sculpted cakes, and wedding cakes.
The third quarter moves students into a real working environment. They help run the program’s retail bakery, preparing items for customers and learning how a professional bakery operates day to day.
“We prepare things for the retail bakery, from breakfast sandwiches to soups to cakes for the display case,” Katie said. “I also teach them how to be a barista. They run the espresso machine, work with customers, and engage with them.”
In the fourth quarter, baking students collaborate with culinary students to create plated desserts. The course also covers sauces, garnishes, and baking for specialized diets.
The science behind great baking
For Katie, one of the most important lessons students learn in the program is the science behind baking, which is essential for turning a baking passion or hobby into a career.
“You can do things right and not know why,” she said. “But when they go wrong, you don’t know how to fix it. If you understand the ‘why,’ then you understand how to correct it.”
That knowledge becomes especially important as the baking industry evolves. While many staples—bread, cakes, and doughnuts—remain constants, other trends continue to develop.
One of the biggest changes in recent years has been the growing demand for baked goods that meet specialized dietary needs.
“There’s been a big push for special diets—gluten-free, dairy-free, vegan, and other dietary needs,” Katie said. “That’s grown so much it can’t be ignored.”
SCC’s program addresses that demand by teaching students how to bake for a range of dietary restrictions during their final quarter.
A career with many paths
Graduates of the program have many options in the baking and hospitality industries. Some start in entry-level or specialized roles—like doughnut frying or bread baking. Others move into cake decorating, café work, or baking specialized products like artisan breads, vegan goods, gluten-free items, or custom cakes.
“You could become a cake decorator, you could go work in a bakery, or even work as a barista,” Katie said. “There are all sorts of opportunities.”
Some careers can even take bakers far from home.
“You could bake on a cruise ship,” she said. “I spent three months in Alaska cooking in a mining camp. There are so many directions you can go.”
The human touch in hospitality
Despite growing conversations about automation and artificial intelligence in many industries, Katie believes baking and hospitality will always rely on human skill.
“So far, what I’ve seen a machine create on a decorated cake is not pretty,” she said. “New technologies are tools we can use, but they won’t replace the hospitality side of food service. You go to a coffee shop not just for the coffee, but for the interaction—the barista who greets you, remembers your drink, and asks how your day is going.”
Are you ready to turn pro?
For anyone who has thought about pursuing baking professionally, Katie has simple advice.
“If it’s something you’re passionate about, let’s go,” she said. “What are we waiting for? As soon as you get started, all the doors start opening and the opportunities become real.”
Even for students who later decide baking isn’t their lifelong career, the skills they gain can still be valuable.
“Maybe it becomes something you do at home or on the side,” Katie said. “You could bake for friends and family, or run a small business out of your house. Those skills stay with you.”
Whether students pursue baking as a career or a lifelong craft, the program offers a chance to learn from experienced professionals and build real-world skills—one loaf, cake, and pastry at a time.
Learn more about Spokane Community College’s Baking Certificate Program, get in touch with Katie and the whole Baking faculty, and apply today!