Specialty Desserts and Breads program features comprehensive “hands-on” and step-by-step training to prepare students to be professional bakers or pastry chefs.
Learn to create rustic artisan breads and doughs, plated desserts, decorative cakes, and mouthwatering pastries. Explore European specialties such as tarts, mousses, truffles, and petit fours. Discover the fine art of cake decorating. Learn chocolate work with demonstrations on pulled and blown sugar, intricate decoration, and showpieces. Classroom theory instruction includes “hands-on” experience in how to serve breads and desserts for two on-campus restaurants and in our pastry shop.
Sustainable practices are integrated throughout the program, especially in food preservation and cheese production courses. Learn the value of buying seasonally and locally storing the bounties of the summer harvest and purchasing milk from local dairies.
The Specialty Desserts and Breads certificate is accredited by the American Culinary Federation Education Foundation’s Accrediting Commission and received exemplary status.
Specialty Desserts and Breads is a four-quarter certificate program. Students may enter the program Fall, Winter or Spring Quarters.
Visit our Enroll Now page to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Attend a program Information Session or contact the department for more information.
Complete the 5-Step Enrollment Process for Seattle Central College, which includes placement testing and transcript evaluations to ensure you meet the requirements.
Once you have been admitted to Seattle Central, completed START Orientation, and placement testing or transcript evaluation, contact the Academic Advising office for approval to start the program:
The advisor will check to make sure you have completed placement for the program: college level math with a 2.0 minimum grade or placement into Math 87/91, college level English with 2.0 minimum grade or placement into English 101.
Approval slips are given on a first-come, first-serve basis and will automatically place you on the program ready list. Actual enrollment in the program is based on space availability.
Once approved by an advisor, Seattle Culinary Academy will contact you with next steps regarding enrollment, uniform fittings, and getting prepared to start your program.
Take a tour of our spacious state-of-the-art kitchens, meet our talented team of chef instructors and discover the exceptional certificate and degree programs offered at Seattle Central College. You may just find it’s the perfect fit for you!
To secure your spot, please RSVP by emailing SeattleCulinary@seattlecolleges.edu, as we have a limited number of available spots, and there may be event modifications.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
This certificate is for students focused on learning a skill or technology for immediate employment as a dental assistant.
Credits earned in certificate programs are generally applicable toward an Associate in Applied Science (AAS) or Associate in Applied Science-Transfer (AAS-T) degree.
An introduction to mixing and baking methods, and to the scientific principles used in this field. This course covers mise en place; ingredient characteristics and functions; tool and equipment identification, usage, and safety; and trade terminology. Includes discussions on mixing, cooking, and baking methods for: cakes, cookies, quick breads, pastries, pies, tarts, creams, icings, syrups, and sauces. Also includes information on baking history and trade opportunities.
4
Units
BAK 111
Baking Lab I
9
BAK 111: Baking Lab I
Covers the fundamentals of professional baking and standard production techniques in a fully functioning bakeshop. Includes mixing, baking, and finishing of cakes, cookies, quick breads, pastries, pies, tarts, creams, icings, syrups, and sauces. Heavy emphasis on: sanitation and safety; professionalism and work ethic; teamwork and personal responsibility; and building organizational skills. Includes training in retail operations, customer service, and product marketing and display.
9
Units
CUL 106
Introduction to Culinary Arts: Theory
1
CUL 106: Introduction to Culinary Arts: Theory
Students will learn procedures of table service, waiter/waitress responsibilities, restaurant first-aid, and food cost analysis. Students must be registered concurrently with HOS 116 and 194.
1.5
Units
CUL 151
Sustainable Food Systems Practices I
1
CUL 151: Sustainable Food Systems Practices I
Introductory course exploring the current ecological, economical and political issues relating to the food system. Raises awareness of issues of the food system from producer to consumer, exploring agriculture, fisheries, dairy, meat and poultry production, water and waste. Includes social justice, trade, and health issues, preservation of cultural food traditions and foodstuffs, and activism within the food system. Prereq: Admission into Culinary Arts Program.
1.5
Units
HOS 110
Principles of Sanitation
3
HOS 110: Principles of Sanitation
Fundamentals of food service sanitation and its importance to the industry. Includes microorganisms in food spoilage and food-borne illness, ways of limiting microbial contamination and growth, creating a clean and sanitary environment, accident prevention and first aid, Material Safety Data Sheets, sanitation in crisis situations, principles of designing safe and sanitary kitchens and government regulations.
3
Units
CUL 101
Food Theory I
6
CUL 101: Food Theory I
Introduction to the basic fundamentals of professional cooking. Covers history of the foodservice industry, professional attributes, kitchen safety, tools & equipment identification, knife safety and cutting techniques, basic kitchen ratios, and mise en place. Includes basic seasoning & flavoring and scientific principles of moist and dry heat cooking, egg cooking, the making of stocks, plus introduction to and identification of vegetables, fruits, starches, meats, poultry, fish and shellfish.
6
Units
BAK 102
Baking Theory II: Breads and Viennoiserie
3
BAK 102: Baking Theory II: Breads and Viennoiserie
Presents baking theory and ingredients. Includes scientific principles that determine why specific baking techniques work. Emphasizes the formation and exercise of judgment in baking practice, relationships between procedures and products, and evaluation of product quality. Includes discussion of artisan bread production, whole grain baking, European and non-European breads, laminated doughs, and artistic design doughs.
3
Units
BAK 112
Baking Lab II: Breads and Viennoiserie
9
BAK 112: Baking Lab II: Breads and Viennoiserie
Artisan bread and viennoiserie production with a focus on professional production. This course covers yeasted and levain breads, rye and whole-grain baking, and laminated and non-laminated enriched doughs. There is heavy emphasis on: sanitation and safety; professionalism and work ethic; teamwork ,personal responsibility; and organizational skills. Includes training in retail operations, customer service, and product marketing and display.
9
Units
BAK 117
Introduction to Lacto Fermentation
1
BAK 117: Introduction to Lacto Fermentation
This course takes you behind the scenes of the everyday fermented food products we take for granted. Learn the scientific principles of cheesemaking and fermentation-based pickling, as well as fermented ingredients and beverages. Understand the differences between yeast and bacterial fermentation; learn cheese production, including sanitation and safety; become familiar with the processes for making European-style butter, kombucha, vinegar, and other fermented products.
1.5
Units
CUL 116
Introduction to Culinary Arts: Practicum
1
CUL 116: Introduction to Culinary Arts: Practicum
Covers fundamentals of culinary arts. Rotate into a different kitchen each day and prepare a variety of dishes in each area. Includes various types of moist and dry heat cooking methods and preparation methods for breakfast items, poultry or rabbit, fish, soups, stocks, sauces, vegetables and side dishes, salads and dressings.
1
Units
HOS 123
Costing, Purchasing and Inventory
2
HOS 123: Costing, Purchasing and Inventory
Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units; introduces principles of inventory procedures; encompasses formal and informal purchasing methods, flow of goods, food buying, legal and ethical purchasing considerations, market analysis, stock rotation, bid specifications, yield and cost comparisons, quality tests and inventory.
2
Units
HOS 127
Career Planning and Human Resources Management
2
HOS 127: Career Planning and Human Resources Management
Exploratory course designed specifically for those in the Culinary field: Includes resume writing, interviewing for jobs and maintaining social media presence while fielding a Culinary career; maintaining wellness and mental health in a stressful environment; understanding human resources management concepts and introduction to hospitality law.
2
Units
CUL 112
Professional Cooking Practicum II
8
CUL 112: Professional Cooking Practicum II
Lab: Students begin applying heat to food in an industrial food setting, rotating through a variety of stations to produce food products for lunch service. Recipes and cooking techniques discussed in the classroom will be applied. Practical focus on organization, mise en place, item marketing, meat and seafood fabrication, equipment operation, sanitation & safety, and preparation of meals from international cuisine.
8.5
Units
BAK 103
Science and Practice of Baking with Chocolate
4
BAK 103: Science and Practice of Baking with Chocolate
Presents advanced theory and ingredients in the chocolate making process, fair trade practices, cacao bean growing and chocolate making. Learn the scientific principles of sugar process, sugar alcohol, sugar cooking stages, fat functions and characteristics.
4
Units
BAK 113
Pastry I: Intermediate Techniques
9
BAK 113: Pastry I: Intermediate Techniques
Builds upon and refines competencies and techniques developed in BAK 111 and BAK 112, and introduces new concepts and methods, including traditional and plated desserts, frozen desserts, garnishing and decorative techniques, advanced mousse cakes, and petit gateaux. Students will gain production experience as they work in teams to provide desserts for banquets, buffets, fine dining, café dining, and a retail display cases. Advanced customer service is covered.
9
Units
CUL 152
Sustainable Food Systems Practices II
1
CUL 152: Sustainable Food Systems Practices II
Expansion of concepts introduced in CUL 151. Course explores food system issues related to ocean health, ocean acidification, climate change, plastics pollution, and its affects on fisheries, human health and cultural food traditions. Understanding of food sovereignty, concepts and tools to manage food waste in kitchens and local sourcing.
1
Units
BAK 108
Baking Theory III: Grains and Sugars
3
BAK 108: Baking Theory III: Grains and Sugars
Explore the unique properties associated with a wide variety of fresh-milled and whole grains as applied to baking as well as alternative sugars in pastry work. Learn scientific principles applied to yeast products, fermented foods, flour and grains.
3
Units
BAK 118
Bakery Lab II - Advanced Techniques & Leadership
8
BAK 118: Bakery Lab II - Advanced Techniques & Leadership
Builds upon skills and knowledge obtained throughout previous quarters in preparation for a capstone practicum. Students will review and practice topics from prior coursework along with introductions to new concepts in advanced-level pastry work, storeroom management, and higher-level organizational skills. They will help manage retail operations and assist with the training of freshman students in the program.
8
Units
BAK 127
Chef of the Day Capstone
1
BAK 127: Chef of the Day Capstone
Students will demonstrate the combined knowledge and skills obtained from all their previous practical and theoretical SDB training. Over the course of six days, students will prepare a variety of bread, pastry, and dessert items, then present them to a panel of evaluators for critique. Along with the baked items, students will provide written information about their projects that includes recipes, production schedules, food cost, and waste reports.
1
Units
BAK 130
Confections Lab I: Chocolate and Décor
2
BAK 130: Confections Lab I: Chocolate and Décor
This course utilizes theoretical knowledge gained from BAK 103 for practical applications in the kitchen. Students will learn different chocolate tempering and decorative techniques; work with sugar and nut pastes for decorative purposes; cook basic crystalline and non-crystalline candies; and learn to make ganaches for molding and enrobing. This class will also touch on non-nutritive sugar substitutes for decorative work.
2.5
Units
HOS 201
Functions of Management
3
HOS 201: Functions of Management
Covers management and communication theories and practices within the culinary arts and baking industries. Includes intro to the hospitality industry and overview of the Americans with Disabilities Act, sexual harassment, as well as other legal and human resource topics. Presents communications skills, functions of management, beverage management, financial statement analysis and résumé writing.
3
Units
HOS 138
Barista Theory I: Operations and Management
1
HOS 138: Barista Theory I: Operations and Management
In this theory companion to the HOS 139 practicum, students will identify the tools and equipment used to make espresso and coffee drinks: covers classic espresso drinks and how they are prepared, and customer service essentials and espresso program fundamentals. Students also learn an abbreviated history of espresso - the foundation of a fifteen-billion-dollar industry.
1
Units
HOS 139
Barista Lab I: Practical Applications
1
HOS 139: Barista Lab I: Practical Applications
Covers practical knowledge of contemporary barista service in a real-world setting. Students will apply methods and skills used to make and serve classic espresso-based beverages in a working coffee business, practice industry standards related to maintenance and upkeep of espresso-related equipment, demonstrate familiarity with proper food safety and sanitation procedures, and assess and requisition product inventory to maintain adequate supplies for the venue.
1
Units
General Education Requirements
Complete 2 courses. 2.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Computer Skills Requirement
Choose a course
2
HOS 112: Spreadsheets for Hospitality
Introduces key tools and concepts in using business spreadsheet applications such as Microsoft Excel. Topics include elements of spreadsheet such as cells, rows, columns, and sheets, applying formatting, working with functions, tables, and charts. Focuses will be on Hospitality industry related tools and solutions.
0.5
Units
HOS 113: Spreadsheets and Menu Planning
This class introduces key concepts for using business spreadsheet applications such as MS Excel and teaches various menu layouts and designs using MS Word. Students will use proper language in the creation of menus with these software applications. They will review the basics of cell formatting, functions, and data manipulation in a spreadsheet, and perform weight to volume conversions while learning how to cost out recipes. A foundation for the COD notebook will be created during this course.
2
Units
Nutrition Requirement
Choose a course
5
BIOL 103: Nutrition for Food Service Professionals
Covers identification of known nutrients for human health, demonstration of quality dietary guidelines, and utilization of dietary guidelines in meal planning, including modification of existing recipes to meet nutritional recommendations; Additional topics include understanding of special needs diets and modifications.
2
Units
NUTR& 101: Nutrition
Introduction to human nutrition with an emphasis on the relationship of nutrition to growth, development, health, and physical and mental functioning across the lifespan. Sources, functions, interrelationships, and human requirements of proteins, carbohydrates, fat, minerals, vitamins and water will be examined. Topics also include analysis of personal dietary habits, public health issues such as obesity and access to food and food security, and the role of nutrition in chronic disease.
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Enroll Now page for everything you need to do.
An introduction to mixing and baking methods, and to the scientific principles used in this field. This course covers mise en place; ingredient characteristics and functions; tool and equipment identification, usage, and safety; and trade terminology. Includes discussions on mixing, cooking, and baking methods for: cakes, cookies, quick breads, pastries, pies, tarts, creams, icings, syrups, and sauces. Also includes information on baking history and trade opportunities.
4
Units
BAK 111
Baking Lab I
9
BAK 111: Baking Lab I
Covers the fundamentals of professional baking and standard production techniques in a fully functioning bakeshop. Includes mixing, baking, and finishing of cakes, cookies, quick breads, pastries, pies, tarts, creams, icings, syrups, and sauces. Heavy emphasis on: sanitation and safety; professionalism and work ethic; teamwork and personal responsibility; and building organizational skills. Includes training in retail operations, customer service, and product marketing and display.
9
Units
CUL 106
Introduction to Culinary Arts: Theory
1
CUL 106: Introduction to Culinary Arts: Theory
Students will learn procedures of table service, waiter/waitress responsibilities, restaurant first-aid, and food cost analysis. Students must be registered concurrently with HOS 116 and 194.
1.5
Units
CUL 151
Sustainable Food Systems Practices I
1
CUL 151: Sustainable Food Systems Practices I
Introductory course exploring the current ecological, economical and political issues relating to the food system. Raises awareness of issues of the food system from producer to consumer, exploring agriculture, fisheries, dairy, meat and poultry production, water and waste. Includes social justice, trade, and health issues, preservation of cultural food traditions and foodstuffs, and activism within the food system. Prereq: Admission into Culinary Arts Program.
1.5
Units
HOS 110
Principles of Sanitation
3
HOS 110: Principles of Sanitation
Fundamentals of food service sanitation and its importance to the industry. Includes microorganisms in food spoilage and food-borne illness, ways of limiting microbial contamination and growth, creating a clean and sanitary environment, accident prevention and first aid, Material Safety Data Sheets, sanitation in crisis situations, principles of designing safe and sanitary kitchens and government regulations.
3
Units
CUL 101
Food Theory I
6
CUL 101: Food Theory I
Introduction to the basic fundamentals of professional cooking. Covers history of the foodservice industry, professional attributes, kitchen safety, tools & equipment identification, knife safety and cutting techniques, basic kitchen ratios, and mise en place. Includes basic seasoning & flavoring and scientific principles of moist and dry heat cooking, egg cooking, the making of stocks, plus introduction to and identification of vegetables, fruits, starches, meats, poultry, fish and shellfish.
6
Units
Quarter 2,
18 Units
Click course row to read description.
Course
Course Title
Units
BAK 102
Baking Theory II: Breads and Viennoiserie
3
BAK 102: Baking Theory II: Breads and Viennoiserie
Presents baking theory and ingredients. Includes scientific principles that determine why specific baking techniques work. Emphasizes the formation and exercise of judgment in baking practice, relationships between procedures and products, and evaluation of product quality. Includes discussion of artisan bread production, whole grain baking, European and non-European breads, laminated doughs, and artistic design doughs.
3
Units
BAK 112
Baking Lab II: Breads and Viennoiserie
9
BAK 112: Baking Lab II: Breads and Viennoiserie
Artisan bread and viennoiserie production with a focus on professional production. This course covers yeasted and levain breads, rye and whole-grain baking, and laminated and non-laminated enriched doughs. There is heavy emphasis on: sanitation and safety; professionalism and work ethic; teamwork ,personal responsibility; and organizational skills. Includes training in retail operations, customer service, and product marketing and display.
9
Units
BAK 117
Introduction to Lacto Fermentation
1
BAK 117: Introduction to Lacto Fermentation
This course takes you behind the scenes of the everyday fermented food products we take for granted. Learn the scientific principles of cheesemaking and fermentation-based pickling, as well as fermented ingredients and beverages. Understand the differences between yeast and bacterial fermentation; learn cheese production, including sanitation and safety; become familiar with the processes for making European-style butter, kombucha, vinegar, and other fermented products.
1.5
Units
CUL 116
Introduction to Culinary Arts: Practicum
1
CUL 116: Introduction to Culinary Arts: Practicum
Covers fundamentals of culinary arts. Rotate into a different kitchen each day and prepare a variety of dishes in each area. Includes various types of moist and dry heat cooking methods and preparation methods for breakfast items, poultry or rabbit, fish, soups, stocks, sauces, vegetables and side dishes, salads and dressings.
1
Units
HOS 123
Costing, Purchasing and Inventory
2
HOS 123: Costing, Purchasing and Inventory
Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units; introduces principles of inventory procedures; encompasses formal and informal purchasing methods, flow of goods, food buying, legal and ethical purchasing considerations, market analysis, stock rotation, bid specifications, yield and cost comparisons, quality tests and inventory.
2
Units
HOS 127
Career Planning and Human Resources Management
2
HOS 127: Career Planning and Human Resources Management
Exploratory course designed specifically for those in the Culinary field: Includes resume writing, interviewing for jobs and maintaining social media presence while fielding a Culinary career; maintaining wellness and mental health in a stressful environment; understanding human resources management concepts and introduction to hospitality law.
2
Units
Quarter 3,
18 Units
Click course row to read description.
Course
Course Title
Units
BAK 103
Science and Practice of Baking with Chocolate
4
BAK 103: Science and Practice of Baking with Chocolate
Presents advanced theory and ingredients in the chocolate making process, fair trade practices, cacao bean growing and chocolate making. Learn the scientific principles of sugar process, sugar alcohol, sugar cooking stages, fat functions and characteristics.
4
Units
BAK 113
Pastry I: Intermediate Techniques
9
BAK 113: Pastry I: Intermediate Techniques
Builds upon and refines competencies and techniques developed in BAK 111 and BAK 112, and introduces new concepts and methods, including traditional and plated desserts, frozen desserts, garnishing and decorative techniques, advanced mousse cakes, and petit gateaux. Students will gain production experience as they work in teams to provide desserts for banquets, buffets, fine dining, café dining, and a retail display cases. Advanced customer service is covered.
9
Units
CUL 152
Sustainable Food Systems Practices II
1
CUL 152: Sustainable Food Systems Practices II
Expansion of concepts introduced in CUL 151. Course explores food system issues related to ocean health, ocean acidification, climate change, plastics pollution, and its affects on fisheries, human health and cultural food traditions. Understanding of food sovereignty, concepts and tools to manage food waste in kitchens and local sourcing.
1
Units
HOS 113
Spreadsheets and Menu Planning
2
HOS 113: Spreadsheets and Menu Planning
This class introduces key concepts for using business spreadsheet applications such as MS Excel and teaches various menu layouts and designs using MS Word. Students will use proper language in the creation of menus with these software applications. They will review the basics of cell formatting, functions, and data manipulation in a spreadsheet, and perform weight to volume conversions while learning how to cost out recipes. A foundation for the COD notebook will be created during this course.
2
Units
BIOL 103
Nutrition for Food Service Professionals
2
BIOL 103: Nutrition for Food Service Professionals
Covers identification of known nutrients for human health, demonstration of quality dietary guidelines, and utilization of dietary guidelines in meal planning, including modification of existing recipes to meet nutritional recommendations; Additional topics include understanding of special needs diets and modifications.
2
Units
Quarter 4,
19 Units
Click course row to read description.
Course
Course Title
Units
BAK 108
Baking Theory III: Grains and Sugars
3
BAK 108: Baking Theory III: Grains and Sugars
Explore the unique properties associated with a wide variety of fresh-milled and whole grains as applied to baking as well as alternative sugars in pastry work. Learn scientific principles applied to yeast products, fermented foods, flour and grains.
3
Units
BAK 118
Bakery Lab II - Advanced Techniques & Leadership
8
BAK 118: Bakery Lab II - Advanced Techniques & Leadership
Builds upon skills and knowledge obtained throughout previous quarters in preparation for a capstone practicum. Students will review and practice topics from prior coursework along with introductions to new concepts in advanced-level pastry work, storeroom management, and higher-level organizational skills. They will help manage retail operations and assist with the training of freshman students in the program.
8
Units
BAK 127
Chef of the Day Capstone
1
BAK 127: Chef of the Day Capstone
Students will demonstrate the combined knowledge and skills obtained from all their previous practical and theoretical SDB training. Over the course of six days, students will prepare a variety of bread, pastry, and dessert items, then present them to a panel of evaluators for critique. Along with the baked items, students will provide written information about their projects that includes recipes, production schedules, food cost, and waste reports.
1
Units
BAK 130
Confections Lab I: Chocolate and Décor
2
BAK 130: Confections Lab I: Chocolate and Décor
This course utilizes theoretical knowledge gained from BAK 103 for practical applications in the kitchen. Students will learn different chocolate tempering and decorative techniques; work with sugar and nut pastes for decorative purposes; cook basic crystalline and non-crystalline candies; and learn to make ganaches for molding and enrobing. This class will also touch on non-nutritive sugar substitutes for decorative work.
2.5
Units
HOS 201
Functions of Management
3
HOS 201: Functions of Management
Covers management and communication theories and practices within the culinary arts and baking industries. Includes intro to the hospitality industry and overview of the Americans with Disabilities Act, sexual harassment, as well as other legal and human resource topics. Presents communications skills, functions of management, beverage management, financial statement analysis and résumé writing.
3
Units
HOS 138
Barista Theory I: Operations and Management
1
HOS 138: Barista Theory I: Operations and Management
In this theory companion to the HOS 139 practicum, students will identify the tools and equipment used to make espresso and coffee drinks: covers classic espresso drinks and how they are prepared, and customer service essentials and espresso program fundamentals. Students also learn an abbreviated history of espresso - the foundation of a fifteen-billion-dollar industry.
1
Units
HOS 139
Barista Lab I: Practical Applications
1
HOS 139: Barista Lab I: Practical Applications
Covers practical knowledge of contemporary barista service in a real-world setting. Students will apply methods and skills used to make and serve classic espresso-based beverages in a working coffee business, practice industry standards related to maintenance and upkeep of espresso-related equipment, demonstrate familiarity with proper food safety and sanitation procedures, and assess and requisition product inventory to maintain adequate supplies for the venue.
Seattle Culinary Academy is fully accredited by the American Culinary Federation (ACF). As one of only three schools in Washington state that have received "exemplary status", we meet the highest of educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Earning a certificate or degree from a culinary program certified by the ACF provides 25 points toward your personal ACF certification. ACF certification is the only comprehensive certification program for chefs in the United States. For more information about ACF accreditation and certification, visit the federation's homepage at acfchefs.org.
