Seattle Culinary Academy

Desserts & Breads Program Curriculum

1'st QuarterCr
BAK 101 INTRO TO DESSERTS & BREADS: THEORY 4
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.
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
Students will learn procedures of table service, waiter/waitress responsibilities, restaurant first-aid, and food cost analysis. Students must be registered concurrently with HOS 116 and 194.
CUL 151 SUSTAINABLE FOOD SYSTEMS PRACTICES I 1
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.
HOS 101 CUSTOMER SERVICE PRACTICUM I 1
Application of basic customer service theory in a full service restaurant or pastry case. Includes busing, 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 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.
MIC 102E MS EXCEL 1
2'nd QuarterCr
BAK 102 BREAD AND FOOD PRESERVATION 3
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 bread history; buttercreams; 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, meringues, mousses, soufflés, custards, frozen desserts, holiday desserts, compotes, chocolate candies, sauces and fillings.
CUL 116 INTRODUCTION TO CULINARY ARTS: PRACTICUM 1
Covers fundamentals of culinary arts. Rotate into a different kitchen each day and prepare a variety of dishes in each area. Includes various types of moist and dry heat cooking methods and preparation methods for breakfast items, poultry or rabbit, fish, soups, stocks, sauces, vegetables and side dishes, salads and dressings.
HOS 102 CUSTOMER SERVICE PRACTICUM II 1
Students refine customer service skills by further practice in a pastry case or full-service restaurant. Includes dining room arrangement, buffet setup and wait staff duties. In the bakery counter setting, students practice product rotation and merchandising.
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 sub-recipes and calculate the selling price of a menu item.
3'rd QuarterCr
BAK 103 ADVANCED THEORY 4
Presents advanced theory and ingredients in chocolate 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.
BAK 113 INTERMEDIATE DESSERTS AND BREADS: PRACTICUM 8
Development of independent 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.
BIOL 103 NUTRITION FOR FOOD SERVICE PROFESSIONALS 3
Identification of 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 152 SUSTAINABLE FOOD SYSTEMS PRACTICES II 1
Continuation of CUL 151.
HOS 105 CUSTOMER SERVICE FOR SPECIALTY DESSERTS BREADS 1
For desserts students. Students assume responsibility for opening/closing, sales, organization and merchandising of product and training of first-quarter students at a retail pastry case.
4'th QuarterCr
BAK 123 ADVANCED DESSERTS AND BREADS: THEORY 2
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
Design and develop a line of wedding cakes and petits fours using the latest industry techniques. Produce jam and preserves using organic fruits and vegetables.
PSYC 240 PSYCHOLOGY OF HUMAN RELATIONS 3
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 professional-technical students.
5'th QuarterCr
BAK 125 ADVANCED DESSERTS AND BREADS: PRACTICUM 8
Design and develop a line of bakery goods. Purchase and inventory goods and calculate cost analysis as an extension of the class project.
BAK 126 ADVANCED FOOD PRESERVATION 3
Learn scientific principles as applied to lactic acid fermentation including cheese making, charcuterie and vegetable ferments. Explore scientific principles applied to yeast products, fermented foods and food preservation including flour facts and alcohol fermentation.
CUL 120 INTRODUCTION TO WINE 1
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.
CUL 153 SUSTAINABLE FOOD SYSTEMS PRACTICES III 1
Explore issues relating to a sustainable food system: globalization, food politics, food security and social justice. Examine climate change as it relates to the food system, water and waste issues, heritage foods, and practical application of ideas in the kitchen. Learn to navigate and purchase from the local producer market.
HOS 201 FUNCTIONS OF MANAGEMENT 2
Covers management and communication theories and practices within the culinary arts and baking industries. Includes current issues: intro 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 and résumé writing.
Total Credits = 77.5