SPSCC board approves academic program closures, staff reductions

In a move fueled by ongoing structural funding challenges, South Puget Sound Community College eliminated three academic programs and three related faculty positions

The South Puget Sound Community College (SPSCC) Board of Trustees approved the discontinuation of the Culinary Arts, Baking & Pastry Arts and Paralegal programs at a meeting on Tuesday, June 9. The board also approved a reduction in force affecting three faculty positions in those programs.

The approved 2026-27 fiscal year operating budget, which stands at $52.6 million, reflects the program and faculty changes along with other cost-saving measures introduced in the past year. By comparison, the 2025-26 fiscal year operating budget weighed in at approximately $54.8 million.

“These decisions have been incredibly difficult,” said SPSCC President Timothy Stokes in a statement on June 9. “They reflect careful and thorough evaluation of our programs, finances, and responsibility to ensure the long-term sustainability of the college in service to our students and community.”

The students enrolled in the three programs will be supported through a teach-out process, which will allow them to complete their degrees or certificates. 

The reduction in force involves two faculty members from the SPSCC Culinary Arts Program, and one faculty member from the Baking & Pastry Arts Program.

“These decisions weigh heavily on us,” said Stokes in a statement on June 9. “I am deeply grateful to our faculty and staff for their professionalism, advocacy, and commitment to students throughout the process.” 

The program closures and faculty reductions stem from a review of internal and external data with deans, as well as program faculty.

The review determined the Culinary Arts, Baking & Pastry Arts and Paralegal programs faced a number of forward looking challenges, including demand and long-term viability. 

The findings were released by SPCC in February, at which time the college said it was dealing with structural funding challenges brought on by a number of factors, such as rising operating costs and cash flow constraints.

“In recent years, tuition increases have not kept pace with growth in employee salaries, benefits, utilities, and other essential expenses, resulting in a budget increasingly dominated by fixed personnel costs, now totaling 83 (percent) of the college’s budget,” said SPSCC in an announcement on the issue in February.

“At the same time, the timing of state funding no longer aligns with when expenses are incurred, creating recurring cash flow gaps early in the fiscal year.”