Baking Arts | Lake Washington Institute of Technology

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Baking Arts

The Baking Arts AAS degree prepares graduates for employment opportunities in a professional pastry kitchen, bakeshop, or business with professional product lines.

Students develop academic knowledge and occupational skills that are required for job acquisition, retention and advancement. The Baking Arts program and degree is recognized and accredited by the American Culinary Federation (ACF). In addition, graduates will earn a variety of National Restaurant Association Educational Foundation (NRAEF) certifications to add to their portfolio. Upon graduation, students will be eligible to receive their initial ACF certifications at the Certified Pastry Culinarian (CPC) level.

Admission Requirements

Entry into this program requires completion of an admissions application.

Program Costs

Tuition and Fees


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Degrees and Certificates

Baking Arts, AAS


Related Programs

Culinary Arts



2016 LWTech Winter Wine Dinner LWTech Wine Dinner

Friday, June 3, 2016
6:30 - 9:30 PM 


The Wine Dinner Series is a collaborative effort between: the LWTech Foundation and the Culinary and Baking Programs. Proceeds from this event are used to support student scholarships, participation in educational competitions such as the Culinary Knowledge Bowl, opportunities to study abroad and program development.

"Spring and Summer Bounty"

Cost: $95/person

RSVP Date: May 30, 2016

Reserve your tickets today!


Gainful Employment

Regulations published in the Federal Register on October 29, 2010, require institutions to report certain information about students who enrolled in Title IV eligible educational programs that lead to gainful employment in a recognized occupation (GE programs). Those regulations also provide that institutions must disclose to prospective students certain information about the institution's GE Programs.


Janet Waters
(425) 739-8304
Office: E151
Call/email for appointment

TDD: (425) 739-8109

Kirkland Campus
11605 132nd Ave NE
Kirkland, WA 98034


More Information

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On-Campus Bakery

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 Janet Waters

Chef Janet Waters

Full-Time Faculty

(425) 739-8304

Janet Waters teaches a variety of curriculum for the Baking Arts program. From 2000 until present she has developed curriculum and served student's diverse needs. Before coming to Lake Washington Institute of Technology, she had experience in early childhood education, delicatessens, bakery, candy and cake production, and office and retail diamond sales. She has performed catering and banquet service and research and development. She has edited textbooks for the Wiley Company, has taught contract training with the U.S. Navy and prepared food for the Governor's Inaugural Ball.

Her teaching focuses on baking fundamentals with emphasis on quality production and employability. Baking students have won many first place awards. Janet and one of her students have been published in a national cake decorating magazine. She has coached our college Knowledge Bowl student team where we won Nationals and have returned for three consecutive years. Janet herself has won multiple silver and bronze medals from the American Culinary Federation. Many First places and best in the professional division in the Washington State Sugar Artist shows. She was awarded the Bertha Wright Biscuit Award, the Nesbitt pie award and two best in shows at the Evergreen State Fair.

She has earned the Certified Working Pastry Chef certifications from the American Culinary Federation and serves as the secretary for the Washington State Chefs Association. She had been a proctor for the King County Health Department for food handler testing and is a proctor for the National Restaurant Association.

Janet's students have been employed at Mike's Amazing Cakes, MGM Hotel Joel Robuchon in Las Vegas, Whole Foods, Cookies by Design, Hoffman's Bakery in Kirkland, House of Bread, Dawn’s Candy and Cake, Skagit Valley Casino, Snohomish Bakery, Salty’s, Nuflours, In store bakeries, Costa Rica, Kihachi in Hiroshima Japan and Cruise lines.

Bachelors of Arts, Culinary Management, Art Institute. 
Associates of Science, Culinary Arts, Phi Theta Kappa Society.