Specialty Desserts & Breads

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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 91 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: 5
Part Time: Part Time Option Not Available

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) 934-4068. 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.

Full Time Cost

Quarter Credits Resident Non-Resident International
1 19 $1,678.85 $1,844.75 $3,646.28
2 18 $1,678.85 $1,844.75 $3,646.28
3 18 $1,662.82 $1,828.72 $3,602.08
4 19 $1,694.88 $1,860.78 $3,690.48
5 15 $1,486.00 $1,649.35 $3,402.25

The following fee is associated with the program:

  • SCA Fees – $1170
  • Seattle Central College Fees – $450

Equipment Fee associated with this program:

  • Estimated Additional Materials for Course Completion : 1271

Hours may vary based on specific program requirements.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Daytime
  • Courses offered between 8:00 AM and 4:00 PM


Course Course ID Credits Availability

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.

BAK 101 4.0

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.

BAK 102 3.0

Introduces students to three areas: desserts, chocolate and confection work, and decorative media. Covers plated and banquet dessert theory, churn and still frozen desserts, entremet components (including glazes and hydrocolloidal thickeners), and confectionery work with an emphasis on cacao and chocolate. Also introduce students to decorative media used for cakes, entremets, and confections.

BAK 103 4.0

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.

BAK 111 9.0

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.

BAK 112 9.0

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.

BAK 113 9.0

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.

BAK 117 1.5

Learn, analyze, and develop an understanding for the components of successful wedding cakes and petit fours. You will explore current industry standards in regards to flavor profiles, design components and structure. This course includes a review and discussion on a variety of preservation methods and techniques for preserving summer produce.

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.

BAK 124 8.0

Design and develop a line of bakery goods. Purchase and inventory goods and calculate cost analysis as an extension of the class project.

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.

BAK 126 3.0

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.

CUL 106 1.5

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.

CUL 116 1.0

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.

CUL 120 1.0

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.

CUL 151 1.5

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.

CUL 152 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.

CUL 153 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. .

HOS 101 1.0

Students refine customer service skills by further practice in a pastry case or full-service restaurant. Includes dining room arrangement, buffet setup and wait staff duties. In the bakery counter setting, students practice product rotation and merchandising.

HOS 102 1.0

For desserts students. Students assume responsibility for opening/closing, sales, organization and merchandising of product and training of first-quarter students at a retail pastry case.

HOS 105 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.

HOS 110 3.0

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.

HOS 112 0.5

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.

HOS 122 1.0

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.

HOS 123 2.0

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.

HOS 201 3.0
Course Course ID Credits Availability

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.

BIOL 103 2.0

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

PSYC 240 3.0

Choose 4 credits from any of the following:

Course Course ID Credits Availability

No Description available

Z999_015 5.0

No Description available

Z999_016 5.0

Natural Science of CSC class

No Description available

Z999_025 5.0

Choose 12 credits from any of the following:

Course Course ID Credits Availability

Independent study course for individual projects in the Culinary. Arts field.

CUL 299 5.0

No Description available

Z999_021 5.0

No Description available

Z999_025 5.0

No Description available

Z999_026 5.0

No Description available

Z999_027 5.0