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Pastry & Baking Arts

Pastry & Baking Arts photo

Program Information

South Seattle College’s award-winning Pastry and Baking Arts program, recognized by industry leaders, provides students and graduates outstanding preparation and training for all aspects of baking and pastry positions in fine retail and wholesale bakery and pastry shops, restaurants, and hotels. Beginning with fundamental, entry-level skills, the program progresses to advanced techniques and production Areas of study include:

  • Cost control and analysis, standardized formulas
  • Cookies, cakes and quick breads
  • Pâte feuilletée, pâte sucrée, pâte à choux
  • French pastries, tarts
  • Viennoiserie and specialty breads
  • Puff pastry, Danish pastry
  • Brioche, rich yeasted doughs
  • Advanced French pastries and plated desserts
  • Mousses, Bavarians, meringues
  • Sauces, garnishes and flavor profiles
  • Finishes and decorations
  • Royal icing, marzipan, modeling chocolate
  • Pastillage, gum paste, rolled fondant
  • Chocolates, confectionaries, nougatine
  • Pulled and blown sugar
  • Show pieces
  • Advanced and highly decorated cakes and desserts
  • Additional classes offered in pulled and blown sugar work

Our program is taught by instructors with over 50 years of combined industry and teaching experience. It provides real-world, hands-on learning through our retail shop, the college’s food court, as well as plated desserts for the Culinary Arts program’s two dining rooms, so you’ll be prepared to enter the workforce ready for success
.
For international students, please contact the South Seattle College Center for International Education.

Interested in pursuing your bachelor’s degree at South? Many graduates of the Culinary Arts program choose to continue their education with a Bachelor of Applied Science in Hospitality Management degree.

Questions?

Please call 206-934-5344

Advising Appointments

Please call 206-934-5394

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