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

Class Schedule

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?