Specialty Desserts & Breads

The Specialty Desserts and Breads Program offers training for many positions in the ever-changing baking industry. Our recently expanded, cutting edge curriculum teaches students practical skills and baking theory through instruction in both preparation techniques and customer service.

Instructed by professional pastry chefs, students study and prepare desserts and breads for a pastry case, two dining rooms and a cafeteria line. The program's curriculum includes rustic breads, tarts, mousses, truffles, petit fours, tortes, chocolate work and European specialties, and includes demonstrations on topics such as pulled sugar, intricate decoration, showpieces and plated desserts. The program culminates in the "Pastry Chef-of-the-Day project," during which students create and supervise production of a bread/pastry line. Students also learn customer service techniques and supervision skills at the pastry case, and are invited to participate in on-campus banquets, cooperative education and internships, recipe contests, and scholarship competitions to further develop their skills.

Seattle Central's Specialty Desserts and Breads Program meets the needs of persons new to pastry and bread production; persons who have industry experience and wish to develop a broader range of skills; persons who have a degree in another field and wish to make a career change; and persons who have a general interest in the industry.

Students study the Specialty Desserts and Breads Program for four quarters and earn a certificate of completion.

Career Opportunities

Opportunities for employment in pastry shops, bakeries, restaurants, hotels, private clubs, catering companies and coffee houses are growing quickly throughout the country. The demand for trained, qualified people is extremely high.

For Further Information:

Specialty Desserts and Breads Program
Seattle Culinary Academy
Seattle Central Community College
1701 Broadway, Room BE2120
Seattle, WA 98122
PHONE: (206) 587-5424
FAX: (206) 344-4323