Programs of Study
Professional Technical Programs
Seattle Culinary Academy's accredited programs offer a certificate of completion and an AAS degree in both Culinary Arts and Specialty Desserts and Breads. Our faculty and staff are totally dedicated to your education and getting you started in your career.
Students receive both theoretical knowledge and extensive hands on training in culinary arts, baking, and pastry arts. Our chef instructors and faculty offer a variety of different styles and experiences that ensure students are well prepared for whatever area of the foodservice industry they choose to enter.
"Many graduates of the Seattle Culinary Academy have worked in The Herbfarm Restaurant's kitchen over the years. I have been very impressed with their skills and professionalism and it has been a pleasure to mentor these talented individuals. In fact, one of our current sous chef's is an alumnus who came to us directly from the program."
The Herbfarm
Culinary Arts
The Culinary Arts program is a six quarter (certificate) or seven quarter (AAS degree) course of study. The curriculum builds on classical techniques by integrating the modern cooking styles and methods of a variety of international cuisines, as well as seasonal northwest cooking.
Students will learn to prepare appetizers, soups, sauces, salads, entrees, vegetables and starches, breads, pastries and desserts. They will also learn to identify and fabricate meat, poultry and fish. In addition to cooking and pastry techniques, the program covers sanitation, nutrition, management, purchasing, costing, menu development, and food and wine pairing.
As a final project, each student runs one of the two restaurants as "Chef of the Day", where they implement their own menu and run the restaurant for the day. For this project, students plan the menu, develop and cost all recipes, order their products, assign work stations, book reservations, and reconcile the day's sales. Students are graded in their ability to plan and run the operation effectively and work within food cost guidelines.
Specialty Desserts & Breads
The Specialty Desserts and Breads program is a five quarter (certificate) or six quarter (AAS degree) course of study. The program is designed for those interested in professional baking or in becoming a pastry chef. The comprehensive, hands on training covers all aspects of baking and pastry.
Students will be trained in rustic artisan breads and doughs, plated desserts and complex cakes and tortes, in addition to the requisite croissants and pastries. Items covered include tarts, mousses, truffles, petit fours, wedding cakes and cake decorating, chocolate work, plated desserts and European specialties. Demonstrations on pulled and blown sugar, intricate decoration and showpieces are also included. Classroom theory instruction is accompanied by hands-on experience preparing and serving breads and desserts for two on-campus restaurants and our pastry shop.
As a final project, each student completes a "Pastry Chef of the Day" project where they are required to plan, cost, prepare and present their own line of products. The assignment includes a bread, breakfast pastry, savory pastry, candy, two tortes, and a plated dessert.