Specialty Desserts & Breads
AAS-T, Certificate
Specialty Desserts & Breads
The Specialty Desserts and Breads Program offers training for many positions in the ever-changing baking industry. Our recently expanded, cutting edge curriculum teaches students practical skills and baking theory through instruction in both preparation techniques and customer service.
Instructed by professional pastry chefs, students study and prepare desserts and breads for a pastry case, two dining rooms and a cafeteria line. The program's curriculum includes rustic breads, tarts, mousses, truffles, petit fours, tortes, chocolate work and European specialties, and includes demonstrations on topics such as pulled sugar, intricate decoration, showpieces and plated desserts. The program culminates in the "Pastry Chef-of-the-Day project," during which students create and supervise production of a bread/pastry line. Students also learn customer service techniques and supervision skills at the pastry case, and are invited to participate in on-campus banquets, cooperative education and internships, recipe contests, and scholarship competitions to further develop their skills.
Seattle Central's Specialty Desserts and Breads Program meets the needs of persons new to pastry and bread production; persons who have industry experience and wish to develop a broader range of skills; persons who have a degree in another field and wish to make a career change; and persons who have a general interest in the industry.
Students study the Specialty Desserts and Breads Program for four quarters and earn a certificate of completion.
Career Opportunities
Opportunities for employment in pastry shops, bakeries, restaurants, hotels, private clubs, catering companies and coffee houses are growing quickly throughout the country. The demand for trained, qualified people is extremely high.
Entrance Requirements
Because English and math are included in the Specialty Desserts & Breads curriculum, students must take placement tests in these areas (see below). The counselor may waive testing for students with a transcript showing equivalent college courses. Contact the Testing Office at 206 587-6913 for information or appointments (room BE 1108).
>How to Get Started
- Complete the Standard Procedure for Admission to the College
- Tour of Facilities/Additional Information Schedule an appointment to meet the instructors, tour the facilities, or discuss any further questions with the Culinary Arts Office at 206 587-5424.
- Counselor Schedule an appointment with the department counselor to interpret your test scores and determine your eligibility to enter the program (206 587-5424). Students must bring test scores and/or transcripts to appointments. At the appointment, the counselor will determine student's placement on the approved list.
Counselor: Frances Kato, frkato@sccd.ctc.edu
- Contact the Culinary Arts Department to get your name on the mandatory placement list
- Registration Students who are admitted to the college and approved for program admission by the counselor may register for the program. These students will receive a registration appointment in the mail and should collect a signed registration form from the Culinary Arts Office before registration.
Estimated Training Costs
- Tuition
- Photo ID Card (one-time fee)
- Student Activity Fee (per quarter)
- Transportation Mgmt Fee (per quarter)
- Computer Lab Fee (per quarter)
- Universal Technology Fee (per quarter)
- Lab Charge (per quarter) $100.00
- Uniforms (approximate one-time fee) $200.00
- Hand Tools (approximate one-time fee) $250.00
- Textbooks (approximate) $200.00
- Food Handler's Permit (one-time fee) $10.00
- Name tag (one-time fee) $5.00
- Miscellaneous (approximate) $150.00
Curriculum
| 1'st Quarter (Offered Fall, Winter, Spring) | Credits | |
| BAK 101 | INTRO TO DESSERTS & BREADS: THEORY | 4 |
| BAK 111 | INTRODUCTION TO DESSERTS & BREADS: PRACTICUM | 6 |
| CUL 106 | INTRODUCTION TO CULINARY ARTS: THEORY | 1.5 |
| HOS 101 | INTRODUCTION TO CUSTOMER SERVICE: PRACTICUM | 0.5 |
| HOS 110 | PRINCIPLES OF SANITATION | 3 |
| MATH 110 | APPLIED MATH FOR TECHNICIANS | 3 |
| 2'nd Quarter (Offered in Fall) | Credits | |
| BAK 102 | BEGINNING DESSERTS AND BREADS: THEORY | 3 |
| BAK 112 | BEGINNING DESSERTS AND BREADS: PRACTICUM | 8 |
| CUL 116 | INTRODUCTION TO CULINARY ARTS: PRACTICUM | 1 |
| ENGL 105 | APPLIED COMPOSTION | 3 |
| HOS 102 | CUSTOMER SERVICE: PRACTICUM | 1 |
| 2'nd Quarter (Offered in Winter) | Credits | |
| BAK 102 | BEGINNING DESSERTS AND BREADS: THEORY | 3 |
| BAK 112 | BEGINNING DESSERTS AND BREADS: PRACTICUM | 8 |
| CUL 116 | INTRODUCTION TO CULINARY ARTS: PRACTICUM | 1 |
| CUL 150 | ||
| HDC 106 | INTERVIEWING,RESUMES,JOBHUNTING,EMPLOYER/EE INTE | 2 |
| HOS 102 | CUSTOMER SERVICE: PRACTICUM | 1 |
| MIC 102 | USING COMPUTERS I | 1 |
| 2'nd Quarter (Offered in Spring) | Credits | |
| BAK 102 | BEGINNING DESSERTS AND BREADS: THEORY | 3 |
| BAK 112 | BEGINNING DESSERTS AND BREADS: PRACTICUM | 8 |
| CUL 116 | INTRODUCTION TO CULINARY ARTS: PRACTICUM | 1 |
| ENGL 105 | APPLIED COMPOSTION | 3 |
| HOS 102 | CUSTOMER SERVICE: PRACTICUM | 1 |
| MIC 102 | USING COMPUTERS I | 1 |
| 3'rd Quarter (Offered in Fall) | Credits | |
| BAK 113 | INTERMEDIATE DESSERTS AND BREADS: PRACTICUM | 8 |
| BIOL 103 | NUTRITION FOR FOOD SERVICE PROFESSIONALS | 3 |
| CUL 150 | ||
| HDC 106 | INTERVIEWING,RESUMES,JOBHUNTING,EMPLOYER/EE INTE | 2 |
| HOS 105 | BAKE CNTR SER:PRACTICUM | 1 |
| HOS 122 | PURCHASING AND INVENTORY: THEORY | 1 |
| HOS 123 | FOOD COSTING PRINCIPLES AND APPLICATION | 1 |
| 3'rd Quarter (Offered in Winter) | Credits | |
| BAK 113 | INTERMEDIATE DESSERTS AND BREADS: PRACTICUM | 8 |
| BIOL 103 | NUTRITION FOR FOOD SERVICE PROFESSIONALS | 3 |
| CUL 150 | ||
| HDC 106 | INTERVIEWING,RESUMES,JOBHUNTING,EMPLOYER/EE INTE | 2 |
| HOS 105 | BAKE CNTR SER:PRACTICUM | 1 |
| HOS 122 | PURCHASING AND INVENTORY: THEORY | 1 |
| HOS 123 | FOOD COSTING PRINCIPLES AND APPLICATION | 1 |
| MIC 102 | USING COMPUTERS I | 1 |
| 3'rd Quarter (Offered in Spring) | Credits | |
| BAK 113 | INTERMEDIATE DESSERTS AND BREADS: PRACTICUM | 8 |
| BIOL 103 | NUTRITION FOR FOOD SERVICE PROFESSIONALS | 3 |
| ENGL 105 | APPLIED COMPOSTION | 3 |
| HOS 105 | BAKE CNTR SER:PRACTICUM | 1 |
| HOS 122 | PURCHASING AND INVENTORY: THEORY | 1 |
| HOS 123 | FOOD COSTING PRINCIPLES AND APPLICATION | 1 |
| 4'th Quarter (Offered Summer Only) | Credits | |
| BAK 123 | ADVANCED DESSERTS AND BREADS: THEORY | 2 |
| BAK 124 | ADVANCED BUFFET DESSERTS AND WEDDING CAKES | 8 |
| HOS 106 | ADVANCED BAKERY COUNTER SERVICE: PRACTICUM | 1 |
| PSYC 240 | PSYCHOLOGY OF HUMAN RELATIONS | 3 |
| 5'th Quarter (Offered Fall, Winter, Spring) | Credits | |
| BAK 125 | ADVANCED DESSERTS AND BREADS: PRACTICUM | 8 |
| BAK 200 | DESSERTS AND BREADS EXTERNSHIP PROJECT | 1 |
| CUL 120 | INTRODUCTION TO WINE | 2 |
| HOS 201 | FUNCTIONS OF MANAGEMENT | 2 |
| Total Credits = 144 | ||
For Further Information:
Specialty Desserts and Breads Program
Seattle Culinary Academy
Seattle Central Community College
1701 Broadway, Room 2BE2120
Seattle, WA 98122
PHONE: (206) 587-5424
FAX: (206) 344-4323