Specialty Desserts & Breads

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Culinary Arts: Specialty Desserts & Breads

Certificate

Specialty Desserts & Breads program features comprehensive “hands on” and step-by-step training to prepare students to be professional bakers or pastry chefs.

Learn to create rustic artisan breads and doughs, plated desserts, decorative cakes, and mouthwatering pastries. Explore European specialties such as tarts, mousses, truffles, and petit fours. Discover the fine art of wedding cakes and cake decorating. Learn chocolate work with demonstrations on pulled and blown sugar, intricate decoration, and showpieces. Classroom theory instruction includes “hands-on” experience in how to serve breads and desserts for two on-campus restaurants and in our pastry shop.

Sustainable practices are integrated throughout the program, especially in food preservation and cheese production courses. Learn the value of buying seasonally and locally storing the bounties of the summer harvest and purchasing milk from local dairies.

The Specialty Desserts & Breads certificate is accredited by the American Culinary Federation Education Foundation’s Accrediting Commission and received exemplary status.

Specialty Desserts & Breads is a five-quarter certificate program. Students may enter the program Fall, Winter or Spring Quarters. The Associate of Applied Science (A.A.S.) degree can be earned with the completion of 16 additional elective credits. A cumulative GPA of 2.0 or higher in all core and related instructional courses is required to attain a Culinary Arts Certificate and/or A.A.S. degree.

Estimated Length of Completion

Degree Quarters Credits
Certificate Full Time: 5
Part Time:
74.0

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 : $8,587.70
  • NonResident Cost : $9,713.98
  • International Student Cost : $22,134.88

Equipment Fee associated with this program

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

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
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

For culinary arts students. Expands on science and principles of baking, including yeast doughs and formulas, icing techniques, basic cake types and characteristics of desserts. Prereq: Successful completion of 2nd quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

BAK 105 1.5

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

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

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

Please see Advising for list of approved courses

HOS 127 2.0
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

Please see Advising for list of approved courses

HOS 113 2.0

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

Please see Advising for list of approved courses

BAK 104 1.0

Please see Advising for list of approved courses

BAK 114 1.0

For culinary arts students. Production of baked goods including ganache, custards, creams, puddings, mousses and purees. Prereq: Successful completion of 2nd quarter Culinary Arts courses with a 2.0 or better.

BAK 115 1.0

For culinary arts students. Applies baking theory to production of yeast doughs (bread, puff pastry and choux), focaccia, cakes, icings, decorations, mousses, tortes, puff pastries and fine plated desserts. Prereq: Successful completion of 3rd quarter Culinary Arts courses with a minimum GPA of 2.0 in each course.

BAK 116 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

Please see Advising for list of approved courses

HOS 202 1.0

Complete overview of the six nutrient categories ? carbohydrates, lipids, protein, vitamins, minerals and water. Practical information on how the body uses nutrients, food sources and alternatives for each nutrient and methods of evaluating nutrition information. In evaluating dietary Intake use current USDA food guidelines.

HOS 203 1.0