Michael Skufca

Instructor,  College of Culinary Arts

Contact Information
Lead by example. Everyone is entitled to be human. Work smart, not hard.“


Originally from Cleveland, Ohio, Michael Skufca received his BA in Technical Theatre from Marquette University. After pursuing career options around the country — including being a professional commercial fisherman in Alaska — he finally chose to study baking and pastry arts. He received his Certificate of Professional Studies in Baking & Pastry from the Cooking and Hospitality Institute of Chicago (CHIC).

While a student at CHIC, he served as a production baker for Kitty’s Cakes & Cookies, a high-end bake shop that provided pastries to such customers as Neiman-Marcus and Saks Fifth Avenue. He was on CHIC’s culinary competition team and was awarded a bronze medal for his plated desserts.

After graduation, he assumed the role of pastry chef at Carlos’ Restaurant, a contemporary French cuisine restaurant on Chicago’s North Shore; he also worked as pastry chef and bakery manager at the Inn at Cedar Crossing in Sturgeon Bay, Wisconsin.  He also has worked as the head baker and assistant pastry chef at the Ritz Carlton, Cleveland.

After working in the industry, he taught at New England Culinary Institute in Montpelier, Vermont, where he taught Breakfast Pastries and Viennoiserie.  He taught at his alma mater, CHIC (later to become Le Cordon Bleu Chicago) for close to 9 years, where he taught the full complement of baking and pastry courses, as well as serving as the Externship Coordinator.

Areas of Expertise

  • Baking and pastry arts

Sample Courses

  • BPA 1040: Introduction to Cakes
  • BPA 1045: Principles of Artisan Bread Baking
  • BPA 1060: How Baking Works
  • BPA 2025: Advanced Artisan Bread Baking
  • BPA 3350: Artisan Breads