Seattle Culinary Academy

Mission

To provide an innovative learning environment responsive to industry that establishes a foundation of skills allowing our students to excel in culinary and baking careers while fostering stewardship of the environment.

Programs of Study

Since opening our doors over sixty years ago, the Seattle Culinary Academy has prepared over 5,000 students for successful culinary careers. We believe that an innovative learning environment that integrates sustainability throughout the educational experience and fosters industry partnerships prepares our students for excellence and success.

Our talented and progressive faculty is committed to quality education enhanced by creativity and a full understanding of the needs of the food industry. Learning is experiential and provides students with the “hands on” practice they need to excel in their chosen program – Culinary Arts or Specialty Desserts & Breads.

The Seattle Culinary Academy resides at the intersection of some of the most important issues in our world today – health and the environment. Food is intrinsically linked to health and environmental wellness and chefs play a critical role in defining our relationship to food. Our program is shaped by the understanding that our students are preparing to play an important role in many aspects of our lives.

Programs are fully accredited by the American Culinary Federation.

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, pastry, chocolate and cheese production.

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.