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).

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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

Curriculum

1'st Quarter (Offered Fall, Winter, Spring)Cr
BAK 101 INTRO TO DESSERTS & BREADS: THEORY 4
Intro to the fundamentals of 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.
BAK 111 INTRODUCTION TO DESSERTS & BREADS: PRACTICUM 6
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.
CUL 106 INTRODUCTION TO CULINARY ARTS: THEORY 1.5
Intro to the basic fundamentals of culinary arts. Includes the theory Students will learn procedures of table service, waiter/waitress responsibilities, restaurant first-aid, and food cost analysis. of the various types of moist and dry heat cooking methods; product identification; preparation methods for soups, stocks, sauces, vegetableStudents must be registered concurrently with HOS 116 and 194. s and side dishes, salads and dressings, hot and cold sandwiches, beverages and breakfast meats and eggs.
HOS 101 INTRODUCTION TO CUSTOMER SERVICE: PRACTICUM 0.5
Application of basic customer service theory in a full service restaurant or pastry case. Includes bussing, housekeeping, mise en place for both casual and formal restaurant settings, and customer service and sales techniques in bakery counter settings.
HOS 110 PRINCIPLES OF SANITATION 3
Fundamentals of food service sanitation. Includes microorganisms in food spoilage and food-borne illness, ways of limiting microbial contamination and growth during each stage of food preparation and service, creating a clean and sanitary environment, accident prevention and first aid, sanitation in crisis situations, and principles of designing safe and sanitary kitchens.
MATH 110 APPLIED MATH FOR TECHNICIANS 3
Emphasis on applications of mathematics to vocational and technical courses.
2'nd Quarter (Offered in Fall)Cr
BAK 102 BEGINNING DESSERTS AND BREADS: THEORY 3
A systematic presentation of 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 bread history; butter- creams; soufflés and meringues; frozen desserts; chocolate sugar/work; bread and bread sculpture; centerpieces; and wedding cakes.
BAK 112 BEGINNING DESSERTS AND BREADS: PRACTICUM 8
Further application of baking theory to production, including exercising judgment and product success/failure analysis. Includes preparation of pastry creams, egg foams, butter creams, tempered and couverture chocolate, marzipan and royal icing, sugar work, meringues, mousses, soufflés, custards, frozen desserts, holiday desserts, compotes, chocolate candies, sauces, and fillings.
CUL 116 INTRODUCTION TO CULINARY ARTS: PRACTICUM 1
Intro to the fundamentals of culinary arts. Hands on application of thProvides training in customer service in a fine dining room setting.l Students perform waiter/waitress duties. Students must register e various types of moist and dry heat cooking methods; preparation methods for soups, stocks, sauces, vegetables and side dishes, salads andconcurrently with HOS 106 and HOS 194 dressings. Rotate into a different kitchen each day, preparing a variety of dishes.
ENGL 105 APPLIED COMPOSTION 3
Covers skills and strategies needed to meet writing demands in college and on the job.
HOS 102 CUSTOMER SERVICE: PRACTICUM 1
Students refine customer service skills by further practice in a pastrRefine customer service skills by further practice in a pastry case ory case or full-service restaurant. Includes dining room arrangement, full-service restaurant. Includes dining room arrangement, buffet setup and wait staff duties. In the bakery counter setting, students pracbuffet setup and wait staff duties. In the bakery counter setting, students practice product rotation and merchandising.
2'nd Quarter (Offered in Winter)Cr
BAK 102 BEGINNING DESSERTS AND BREADS: THEORY 3
A systematic presentation of 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 bread history; butter- creams; soufflés and meringues; frozen desserts; chocolate sugar/work; bread and bread sculpture; centerpieces; and wedding cakes.
BAK 112 BEGINNING DESSERTS AND BREADS: PRACTICUM 8
Further application of baking theory to production, including exercising judgment and product success/failure analysis. Includes preparation of pastry creams, egg foams, butter creams, tempered and couverture chocolate, marzipan and royal icing, sugar work, meringues, mousses, soufflés, custards, frozen desserts, holiday desserts, compotes, chocolate candies, sauces, and fillings.
CUL 116 INTRODUCTION TO CULINARY ARTS: PRACTICUM 1
Intro to the fundamentals of culinary arts. Hands on application of thProvides training in customer service in a fine dining room setting.l Students perform waiter/waitress duties. Students must register e various types of moist and dry heat cooking methods; preparation methods for soups, stocks, sauces, vegetables and side dishes, salads andconcurrently with HOS 106 and HOS 194 dressings. Rotate into a different kitchen each day, preparing a variety of dishes.
CUL 150 SUSTAINABLE FOOD SYSTEMS PRACTICES 2
Intro to 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.
HDC 106 INTERVIEWING,RESUMES,JOBHUNTING,EMPLOYER/EE INTE 2
Short, intensive course in creative job-hunting techniques: how to identify personal skills and focus a job search; where and how to look for jobs; how to get hired.
HOS 102 CUSTOMER SERVICE: PRACTICUM 1
Students refine customer service skills by further practice in a pastrRefine customer service skills by further practice in a pastry case ory case or full-service restaurant. Includes dining room arrangement, full-service restaurant. Includes dining room arrangement, buffet setup and wait staff duties. In the bakery counter setting, students pracbuffet setup and wait staff duties. In the bakery counter setting, students practice product rotation and merchandising.
MIC 102 USING COMPUTERS I 1
MIC 102 courses are a series of one-credit short classes. Each provides a brief hands-on introduction to one type of commonly used industry software using both PC and Macintosh. Attendance mandatory and additional 2-4 hours per week required during Computer Center hours. Computer lab fee required.
2'nd Quarter (Offered in Spring)Cr
BAK 102 BEGINNING DESSERTS AND BREADS: THEORY 3
A systematic presentation of 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 bread history; butter- creams; soufflés and meringues; frozen desserts; chocolate sugar/work; bread and bread sculpture; centerpieces; and wedding cakes.
BAK 112 BEGINNING DESSERTS AND BREADS: PRACTICUM 8
Further application of baking theory to production, including exercising judgment and product success/failure analysis. Includes preparation of pastry creams, egg foams, butter creams, tempered and couverture chocolate, marzipan and royal icing, sugar work, meringues, mousses, soufflés, custards, frozen desserts, holiday desserts, compotes, chocolate candies, sauces, and fillings.
CUL 116 INTRODUCTION TO CULINARY ARTS: PRACTICUM 1
Intro to the fundamentals of culinary arts. Hands on application of thProvides training in customer service in a fine dining room setting.l Students perform waiter/waitress duties. Students must register e various types of moist and dry heat cooking methods; preparation methods for soups, stocks, sauces, vegetables and side dishes, salads andconcurrently with HOS 106 and HOS 194 dressings. Rotate into a different kitchen each day, preparing a variety of dishes.
ENGL 105 APPLIED COMPOSTION 3
Covers skills and strategies needed to meet writing demands in college and on the job.
HOS 102 CUSTOMER SERVICE: PRACTICUM 1
Students refine customer service skills by further practice in a pastrRefine customer service skills by further practice in a pastry case ory case or full-service restaurant. Includes dining room arrangement, full-service restaurant. Includes dining room arrangement, buffet setup and wait staff duties. In the bakery counter setting, students pracbuffet setup and wait staff duties. In the bakery counter setting, students practice product rotation and merchandising.
MIC 102 USING COMPUTERS I 1
MIC 102 courses are a series of one-credit short classes. Each provides a brief hands-on introduction to one type of commonly used industry software using both PC and Macintosh. Attendance mandatory and additional 2-4 hours per week required during Computer Center hours. Computer lab fee required.
3'rd Quarter (Offered in Fall)Cr
BAK 113 INTERMEDIATE DESSERTS AND BREADS: PRACTICUM 8
Development of independent bakery skills, including organization, accuracy and communication. Utilizing previous theory and practicum, practice discriminatory skills regarding texture, taste and appearance of finished products. Includes preparation using advanced techniques of intricate chocolate work, European cakes and plated desserts, with increased emphasis on presentation and artistic skills.
BIOL 103 NUTRITION FOR FOOD SERVICE PROFESSIONALS 3
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.
CUL 150 SUSTAINABLE FOOD SYSTEMS PRACTICES 2
Intro to 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.
HDC 106 INTERVIEWING,RESUMES,JOBHUNTING,EMPLOYER/EE INTE 2
Short, intensive course in creative job-hunting techniques: how to identify personal skills and focus a job search; where and how to look for jobs; how to get hired.
HOS 105 BAKE CNTR SER:PRACTICUM 1
For desserts students. Students assume responsibility for opening/closFor desserts students. Assume responsibility for opening/closing, sales, organization and merchandising of product and training of first-quaing, sales, organization and merchandising of product and training of first-quarter students at a retail pastry case.
HOS 122 PURCHASING AND INVENTORY: THEORY 1
Intro to principles of food costing and 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 FOOD COSTING PRINCIPLES AND APPLICATION 1
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 subrecipes, and calculate the selling price of a menu item.
3'rd Quarter (Offered in Winter)Cr
BAK 113 INTERMEDIATE DESSERTS AND BREADS: PRACTICUM 8
Development of independent bakery skills, including organization, accuracy and communication. Utilizing previous theory and practicum, practice discriminatory skills regarding texture, taste and appearance of finished products. Includes preparation using advanced techniques of intricate chocolate work, European cakes and plated desserts, with increased emphasis on presentation and artistic skills.
BIOL 103 NUTRITION FOR FOOD SERVICE PROFESSIONALS 3
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.
CUL 150 SUSTAINABLE FOOD SYSTEMS PRACTICES 2
Intro to 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.
HDC 106 INTERVIEWING,RESUMES,JOBHUNTING,EMPLOYER/EE INTE 2
Short, intensive course in creative job-hunting techniques: how to identify personal skills and focus a job search; where and how to look for jobs; how to get hired.
HOS 105 BAKE CNTR SER:PRACTICUM 1
For desserts students. Students assume responsibility for opening/closFor desserts students. Assume responsibility for opening/closing, sales, organization and merchandising of product and training of first-quaing, sales, organization and merchandising of product and training of first-quarter students at a retail pastry case.
HOS 122 PURCHASING AND INVENTORY: THEORY 1
Intro to principles of food costing and 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 FOOD COSTING PRINCIPLES AND APPLICATION 1
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 subrecipes, and calculate the selling price of a menu item.
MIC 102 USING COMPUTERS I 1
MIC 102 courses are a series of one-credit short classes. Each provides a brief hands-on introduction to one type of commonly used industry software using both PC and Macintosh. Attendance mandatory and additional 2-4 hours per week required during Computer Center hours. Computer lab fee required.
3'rd Quarter (Offered in Spring)Cr
BAK 113 INTERMEDIATE DESSERTS AND BREADS: PRACTICUM 8
Development of independent bakery skills, including organization, accuracy and communication. Utilizing previous theory and practicum, practice discriminatory skills regarding texture, taste and appearance of finished products. Includes preparation using advanced techniques of intricate chocolate work, European cakes and plated desserts, with increased emphasis on presentation and artistic skills.
BIOL 103 NUTRITION FOR FOOD SERVICE PROFESSIONALS 3
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.
ENGL 105 APPLIED COMPOSTION 3
Covers skills and strategies needed to meet writing demands in college and on the job.
HOS 105 BAKE CNTR SER:PRACTICUM 1
For desserts students. Students assume responsibility for opening/closFor desserts students. Assume responsibility for opening/closing, sales, organization and merchandising of product and training of first-quaing, sales, organization and merchandising of product and training of first-quarter students at a retail pastry case.
HOS 122 PURCHASING AND INVENTORY: THEORY 1
Intro to principles of food costing and 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 FOOD COSTING PRINCIPLES AND APPLICATION 1
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 subrecipes, and calculate the selling price of a menu item.
4'th Quarter (Offered Summer Only)Cr
BAK 123 ADVANCED DESSERTS AND BREADS: THEORY 2
Utilize the theory gained in previous courses to design and develop a line of bakery goods. Learn how to purchase goods, inventory goods, calculate cost analysis and develop a bakery line for presentation.
BAK 124 ADVANCED BUFFET DESSERTS AND WEDDING CAKES 8
Utilize theory and experience to develop and design a line of wedding cakes, show pieces, petits-four and decorative breads using the latest industry techniques.
HOS 106 ADVANCED BAKERY COUNTER SERVICE: PRACTICUM 1
Responsible for daily set-up of pastry case. Supervises organization and merchandising of product, and assists in training first and second quarter students. Pass/fail grade.
PSYC 240 PSYCHOLOGY OF HUMAN RELATIONS 3
(Formerly PSY 220.) 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 vocational students.
5'th Quarter (Offered Fall, Winter, Spring)Cr
BAK 125 ADVANCED DESSERTS AND BREADS: PRACTICUM 8
Using theory and experience, develop and design a line of bakery goods. Purchase and inventory goods and calculate cost analysis as an extension of the class project.
BAK 200 DESSERTS AND BREADS EXTERNSHIP PROJECT 1
Application of baking principles to operations in a successfully-running site. Choose externship sites from a pre-established list including full-service off-site operations, hotels, restaurants, catering and deli/bakery establishments.
CUL 120 INTRODUCTION TO WINE 2
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.
HOS 201 FUNCTIONS OF MANAGEMENT 2
Covers management and communication theories and practices within the culinary arts and baking industries. Includes current issues: introduction to hospitality, Americans with Disabilities Act, sexual harassment, and other legal and human resource issues. Covers communications skills, functions of management, beverage management, and financial statement analysis.
Total Credits = 150

For Further Information:

Specialty Desserts and Breads Program
Seattle Culinary Academy
Seattle Central Community College
1701 Broadway, Room BE2120
Seattle, WA 98122
PHONE: (206) 587-5424
FAX: (206) 344-4323