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.
Course Planning
Questions about course planning? Students enrolled in the Specialty Desserts and Breads program can contact your counselor, Lori Ann Miller (LoriAnn.Miller@seattlecolleges.edu) or the Seattle Culinary Academy staff.
Prerequisite: ENG (or ENG 101) and MAT 110 (or college level math)
Once the prerequisites have been met, students can earn a 5-quarter certificate or 6-quarter Associate of Applied Science (AAS) degree.
First Quarter
BAK 101: Introduction to Desserts & Breads: Theory
4 credits
BAK 111: Introduction to Desserts & Breads: Practicum
6 credits
CUL 106: Introduction to Culinary Arts: Theory
1.5 credits
CUL 151: Sustainable Food Part I
1 credits
HOS 101: Customer Service, Practicum I
1 credit
HOS 110: Principles of Sanitation
3 credits
HOS 112: Spreadsheets for Hospitality
1 credit
17.5 credits - subtotal first quarter
Second Quarter
BAK 102: Bread and Food Preservation: Theory
3 credits
BAK 112: Beginning Desserts & Breads: Practicum
8 credits
BAK 117: Introduction to Cheese Making
1 credit
CUL 116: Introduction to Culinary Arts: Practicum
1 credit
HOS 102: Customer Service, Practicum II
1 credit
HOS 122: Purchasing & Inventory
1 credits
HOS 123: Food Costing Principles and Application
1 credit
16 credits - subtotal second quarter
Third Quarter
BAK 103: Advanced Theory
4 credits
BAK 113: Intermediate Desserts & Breads: Practicum
8 credits
CUL 152: Sustainable Food Systems Practices, Part II
1 credit
BIOL 103: Nutrition for Foodservice
3 credits
HOS 105: Customer Service for Specialty Desserts & Breads
1 credit
17 credits - subtotal third quarter
Fourth Quarter
BAK 123: Advanced Buffet Desserts & Wedding Cakes: Theory
2 credits
BAK 124: Advanced Buffet Desserts & Wedding Cakes: Practicum
8 credits
PSYC 240: Psychology of Human Relations
3 credits
13 credits - subtotal fourth quarter
Fifth Quarter
BAK 125: Advanced Desserts and Breads: Practicum
8 credits
BAK 126: Advanced Food Preservation
3 credits
CUL 120: Introduction to Wine
1 credit
CUL 153: Sustainable Food Systems Practices, Part III
1 credit
HOS 201: Functions of Management
2 credits
15 credits - subtotal fifth quarter
Certificate
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?