Specialty Desserts & Breads

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Specialty Desserts & Breads


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 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 four-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 15 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: 4
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.

There are no entry requirements for this program

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 $1,740.59 $1,921.35 $3,776.97
2 18 $1,740.59 $1,921.35 $3,776.97
3 18 $1,723.96 $1,904.72 $3,731.18
4 19 $1,757.22 $1,937.98 $3,822.76

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: Uniforms, Hand Tools and Food Handler : 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


To check the program sequences please view pdf.