Specialty Desserts & Breads

Get Started

Culinary Arts: Specialty Desserts & Breads

Associate of Applied Science Degree (AAS)

The Specialty Breads & Desserts program trains students in both the art and science of baking and other food preparation methods. Learn to create artisanal breads, pastries, confections and chocolates, and explore a variety of preservation and fermentation techniques to develop cheeses and more. Students will complete 94.5 credits of coursework, earning an Associate of Applied Science degree in Specialty Desserts & Breads. Completing this program prepares graduates for careers in restaurants, bakeries, catering and beyond.

Estimated Length of Completion

Degree Quarters Credits
Associate of Applied Science Degree (AAS) Full Time: 6
Part Time:
94.5

Program lengths are estimates, not guarantees. For the most current program information, please check with the program contact.

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.

Students are strongly encouraged to meet with an advisor to discuss specific career goals and recommended coursework.


For current employment and wage estimates, please visit the following online resources and search for the relevant occupational term:

All costs are estimates and are not guarantees. For the most current program information, check with an adviser by calling 206.934.5391. There are additional costs for books and supplies. Each student is responsible for the purchase of certain supplies and required tools before the instruction begins.

Part Time

  • Resident Cost : $11,024.75
  • NonResident Cost : $12,470.65
  • International Student Cost : $28,416.40

Hours may vary based on specific program requirements.


Coursework

Course Course ID Credits Availability

Intro to baking/cooking methods and to the scientific principles used in this field. Covers ingredient responses to temperature, friction and storage; mise en place; ingredient functions and characteristics; tools/equipment; and trade terminology. Includes discussion of yeast doughs, quick breads, syrups, icings, sauces and creams, pastries, pies and tarts, cake mixing and baking. Prereq: Admission to program.

BAK 101 4.0

Application of baking theory to production. Includes mise en place and preparation of a variety of doughs, breads/rolls, breakfast breads/pastries, cookies, tarts, sponge and tea cakes and decorated cakes.

BAK 111 6.0

Introduction to the theory of culinary arts covering the various methods of moist and dry heat cooking as well as product knowledge and identification, knife skills, and foundational cooking techniques. Prereq: Permission.

CUL 106 1.5

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 trade, health and social justice issues within the food system. Prereq: Admission into Culinary Arts Program.

CUL 151 1.0

Application of basic customer service theory in a full service restaurant or pastry case. Includes busing, housekeeping, mise en place for both casual and formal restaurant settings; and customer service and sales techniques in bakery counter settings. Prereq: Permission. .

HOS 101 1.0

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. Prereq: Admission into the Culinary Arts Program.

HOS 110 3.0

Introduces key concepts in developing and using business spreadsheets using an application such as Microsoft Excel. Topics include formulas, formatting, functions, tables, charts, and working with multiple workbooks. Focuses will be on Hospitality business related tools and themes. Prerequisite: Permission by the Culinary Arts program.

HOS 112 1.0
Course Course ID Credits Availability

Presents theory and ingredients, including 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, German and rye breads, laminated doughs, vegetable ferments, beer and wine, charcuterie, artistic design doughs, cheese reports and five-year plan and site visit reports. Prereq: BAK101 with a minimum grade of 2.0.

BAK 102 3.0

Further application of baking theory to production, including exercising judgment and product success/failure analysis. Includes preparation of pastry creams, egg foams, butter creams, meringues, mousses, soufflés, custards, frozen desserts, holiday desserts, compotes, chocolate candies, sauces and fillings. Prereq: Successful completion of 1st quarter Specialty Desserts and Breads Program courses with a minimum GPA of 2.0 in each course.

BAK 112 8.0

For culinary academy students. Learn cheese making and fermentation techniques in the culinary field, including cheese diversity, milk composition, and the eight basic steps. Prereq: Successful completion of previous quarter's Specialty Desserts and Breads or Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

BAK 117 1.0

This course will introduce students to the basic fundamentals of culinary arts. Course content will include the hands on application of the various types of moist and dry heat cooking methods; preparation methods for soups, stocks, sauces, vegetables and side dishes, salads and dressings. The student will rotate into a different kitchen each day and prepare a variety of dishes in each area.

CUL 116 1.0

Students refine customer service skills by further practice in a pastry case or full-service restaurant. Includes dining room arrangement, buffet set up, customer service and wait staff duties. In bakery counter settings, students practice product rotation and merchandising. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 102 1.0

Intro to 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. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 122 1.0

Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units. Use mathematics skills to make conversions, cost bulk and sub-recipes and calculate the selling price of a menu item. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 123 1.0
Course Course ID Credits Availability

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. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

BAK 103 4.0

Development of professional bakery skills, including organization, accuracy and communication. Practice assessment of product texture, taste and appearance. Includes preparation using advanced techniques of intricate chocolate work, European cakes and plated desserts, with increased emphasis on presentation and artistic skills. Prereq: Successful completion of 2nd quarter Specialty Desserts and Breads Program courses with a minimum GPA of 2.0 in each course.

BAK 113 8.0

Continuation of CUL 151. 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 trade, health and social justice issues within the global food economy. Successful completion of 2nd quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

CUL 152 1.0

Students assume responsibility for opening/closing, sales, organization and merchandising of product, and training of first-quarter students at a retail pastry case. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 105 1.0

Identification of the known nutrients for human health; demonstration of dietary quality guidelines; utilization of dietary guidelines in meal planning, including modification of existing recipes to meet nutritional recommendations.

BIOL 103 3.0
Course Course ID Credits Availability

Design and develop a wedding cake and petit fours. Preserve the summer harvest through pickling and jam making. Prereq: Successful completion of 3rd quarter Specialty Desserts and Breads Program courses with a minimum GPA of 2.0 in each course.

BAK 123 2.0

Design and develop a line of wedding cakes and petits fours using the latest industry techniques. Produce jam and preserves using organic fruits and vegetables. Includes practicing the seed to plate cooking model and designing and marketing a bakery display case. Prereq: Successful completion of 3rd quarter Specialty Desserts & Breads courses with a minimum GPA of 2.0 in each course.

BAK 124 8.0

Covers dynamics of organizations and human resources in the workplace: motivational theory, leadership, group processes,organizational theory, participatory management, conflict management and counseling. Primaarily for vocational students.

PSYC 240 3.0
Course Course ID Credits Availability

Design and develop a line of bakery goods. Purchase and inventory goods and calculate cost analysis as an extension of the class project. Prereq: BAK 113 or permission.

BAK 125 8.0

Explore the unique properties associated with a wide variety of fresh milled whole grains as applied to baking as well as alternative sugars in pastry work. Learn scientific principles applied to yeast products, fermented foods, and food preservation including flour facts and alcohol fermentation. Prereq: Successful completion of previous quarter's Specialty Desserts and Breads Program courses with a minimum GPA of 2.0 in each course.

BAK 126 3.0

Covers the fundamentals of grape growing and winemaking, including table, sparkling and fortified wines. Includes sensory evaluation of classic grape varieties and their growing regions with emphasis on Washington state wines. Learn strategies for food and wine pairing. BAK 103 or CUL 104 with a minimum GPA of 2.0.

CUL 120 1.0

Explore the issues relating to a sustainable food system: globalization, food politics, food security and social justice. Examine climate change as it relates to the food system, water and waste issues, heritage foods, and practical application of ideas in the kitchen. Learn how to navigate and purchase from the local producer market. Prereq: Permission.

CUL 153 1.0

. 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. Prereq: Successful completion of previous quarter's courses with minimum GPA of 2.0 in each course.

HOS 201 2.0