Specialty Desserts & Breads - Course Planning
While enrolled in the Specialty Desserts and Breads degree or certificate, you will learn about rustic breads, tarts, mousses, truffle, petit fours, tortes, chocolate work, cheese production and fermentation. The program also includes demonstrations on topics such as pulled sugar, intricate decoration, showpieces and plated desserts.
You will gain hands-on experience in food preparation and customer service in our student-run restaurants and pastry case as well as learn about sustainable food practices to provide you with the skills needed in today’s food service industry.
Questions about course planning? Students enrolled in the Specialty Desserts and Breads program can contact your Seattle Central College counselor.
Prerequisite: College level math with a 2.0 minimum grade or placement into Math 087/91, College level English composition with 2.0 minimum grade or placement into English 101.
Once the prerequisites have been met, students can earn a 5-quarter certificate or 6-quarter Associate of Applied Science (AAS) degree.
BAK 101: Introduction to Desserts & Breads: Theory
BAK 111: Introduction to Desserts & Breads: Practicum
CUL 106: Introduction to Culinary Arts: Theory
CUL 151: Sustainable Food Part I
HOS 101: Customer Service, Practicum I
HOS 110: Principles of Sanitation
HOS 112: Spreadsheets for Hospitality
17.5 credits - subtotal first quarter
BAK 102: Bread and Food Preservation: Theory
BAK 112: Beginning Desserts & Breads: Practicum
BAK 117: Introduction to Cheese Making
CUL 116: Introduction to Culinary Arts: Practicum
HOS 102: Customer Service, Practicum II
HOS 122: Purchasing & Inventory
HOS 123: Food Costing Principles and Application
16 credits - subtotal second quarter
BAK 103: Advanced Theory
BAK 113: Intermediate Desserts & Breads: Practicum
CUL 152: Sustainable Food Systems Practices, Part II
BIOL 103: Nutrition for Foodservice
HOS 105: Customer Service for Specialty Desserts & Breads
17 credits - subtotal third quarter
BAK 123: Advanced Buffet Desserts & Wedding Cakes: Theory
BAK 124: Advanced Buffet Desserts & Wedding Cakes: Practicum
PSYC 240: Psychology of Human Relations
13 credits - subtotal fourth quarter
BAK 125: Advanced Desserts and Breads: Practicum
BAK 126: Advanced Food Preservation
CUL 120: Introduction to Wine
CUL 153: Sustainable Food Systems Practices, Part III
HOS 201: Functions of Management
15 credits - subtotal fifth quarter
78.5 credits - total for certificate
Associate of Applied Science Degree
General Education Electives: Any humanities, social sciences, natural science or computer science class: 4 credits
Allied Support Electives: Any CSC, BUS, MIC or college transfer class, or CUL 299: 12 credits
94.5 credits - total for degree
Seattle Central College's Seattle Culinary Academy is fully accredited by the American Culinary Federation Education Foundation's Accrediting Commission. Why choose an ACFEI accredited program?