(WSB photo from April)
Despite a community outcry, South Seattle College (WSB sponsor) will close its Pastry and Baking Arts program. Back in April, the recommendation to close the well-regarded program to save money was announced, and led to impassioned pleas, including those made at an impromptu meeting that included many local baking/restaurant luminaries. The timeline for the decision was extended, but now it’s been made. Here’s the statement we just received from SSC:
South Seattle College has decided to close the Pastry & Baking Arts program. The decision comes after assessment of findings from a year-long program viability review that all programs go through, extensive discussion and analysis with stakeholders, and weighing a variety of factors, including:
*Declining enrollment over the past several years and low student-to-faculty ratio
*High instructional costs
Students, faculty and staff have been notified of the closure and the college is focused on providing support to those directly impacted:
The college will provide our current cohort of 17 pastry students with support to complete their education. Instruction and Student Services will work collaboratively in that effort and a student success team is in place to specifically support our students on an individual basis. Those students will start class the first day of Fall Quarter.
Campus administrators, human resources and union representatives are in the process of meeting with program faculty and staff to discuss options and make plans.
Statement from South Seattle College President Rosie Rimando-Chareunsap:
“As a member of South’s community for 18 years, I witnessed and truly valued the Pastry & Baking Arts program’s contributions to our college history and student success. It serves as a good example of how we support our community’s career interests and industry workforce needs through the programs we offer. Those interests and needs evolve over time, and with the serious challenges facing Pastry & Baking Arts today it is, unfortunately, no longer fiscally responsible to continue running the program. It is paramount that we be good stewards of taxpayer dollars and student tuition.
“I greatly appreciate the students, staff, community members and pastry industry representatives taking time to share their perspective on the quality and value of the pastry program, and every student who chose our program to pursue their passion in pastry and baking arts. South continues to operate a great Culinary Arts program, and I want future pastry chefs to know Seattle Central College – our sister institution – has an excellent pastry and baking program.
“South Seattle College remains committed to offering a comprehensive range of programs that meet demand from students, community, and industry partners, and ensuring resources are used effectively.”
In a recent interview with WSB (story later this week), the new president said the program had “more than double the average cost per student” compared to other SSC programs.
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