If you dream of becoming a chef or want a career in the restaurant business, a degree in culinary arts may be just what your future ordered.
Our Inland Northwest Culinary Academy prepares you with both the cooking and business skills needed to be successful in the culinary arts industry. In addition to developing professional cooking and baking skills, you’ll learn budgeting, purchasing, marketing, personnel management and menu planning. Your training includes on-the-job experience at our student-run gourmet restaurant.
Fully accredited by the American Culinary Federation (ACF) Education Foundation, our program meets the same high standards as top programs across the country. Upon graduation, students are encouraged to seek out ACF certification as a Certified Culinarian (CC)
Become a student in the Culinary Arts program at Spokane Community College
Culinary Arts is a six quarter/two-year program. We accept a new class of 30 students during fall, winter and spring quarter.
Classes generally run Monday-Friday, 7:30 a.m. – late afternoon depending on the class. Most students work evenings, weekends and full-time during the summer when our program is closed. Upon graduation, the program confers an AAS (Associate in Applied Science) degree.
To begin the program, first apply for admission to Spokane Community College.
For information about the application process, please visit the website https://scc.spokane.edu/Become-a-Student or call 509-533-8020.
There are no placement tests or prerequisites required prior to entering the program.
Once your application has been processed, you will receive information about attending an orientation which we hold during fall, winter and spring quarter. At the orientation you will tour the program, meet faculty, ask questions and most importantly, register for first quarter classes.
We look forward to welcoming you into our program soon
Each quarter, students will have the opportunity to learn new skills both in the classroom and working in Orlando's Restaurant on campus. For more information on what you'll study and do each quarter, see our Program Summary.
In addition to tuition, some classes have additional lab fees for chef uniforms, dining room uniforms, knife kits and textbooks. More information can be found on our Books and Tools page.
CUL 110 — Introduction to Professional Cooking — 9.0
This introductory course will familiarize the student with a professional kitchen. Emphasis will be placed on professional demeanor, safe and proper use of foodservice equipment, food product identification and evaluation, knife skills and classic cuts, recipe use, and measurement. Classic stock, soup production, and leading sauces will be introduced along with basic sandwiches and salads. A Spokane Regional Health District Food Handlers Card is required.View SCC Course Learning Outcomes
CUL 112 — Introduction to Foodservice — 3.0
This course will introduce the basics of foodservice including the history of culinary arts, key contributors to foundational cooking skills, and the historical significance to the modern-day kitchen operation. Types, styles and significance of both national and local foodservice operations will be discussed. The importance of sustainability and being a “global steward” as it relates to our industry and our daily professional habits will be covered.View SCC Course Learning Outcomes
CUL 115 — Foodservice Safety & Sanitation — 3.0
This course will prepare students to take the National Restaurant Association ServSafe Manager Certification exam. Upon completion, the student will have sufficient knowledge of how to protect the public from foodborne illnesses.View SCC Course Learning Outcomes
CUL 120 — Kitchen Management & Purchasing — 3.0
This course will introduce the student to foundational and sustainable concepts of professional kitchen organization, equipment maintenance, purchasing methods, food storage and inventory control.View SCC Course Learning Outcomes
CUL 124 — Culinary Skills Development — 9.0
Students will progress beyond kitchen fundamentals to learn cooking methods, techniques and skills that are more advanced. Students will be introduced to basic poultry fabrication techniques, classic cooking methods, as well as egg and breakfast cookery. Vegetable and starch cookery, advanced techniques in stock and broth cookery, fresh cheese preparation will be covered as well as introductory food presentation skills. Prerequisites: CUL 110 & CUL 112View SCC Course Learning Outcomes
CUL 126 — Food Science — 3.0
This course will introduce the student to all the various fields of culinary science, the scientific method, and how it applies to professional cooking.View SCC Course Learning Outcomes
CUL 131 — Restaurant Management — 9.0
This course will provide students with Front of the House (FOH) management experience in our on-campus restaurant area. Students in the Restaurant Management lab will work directly with the Capstone project class to integrate the service/FOH functions as determined by each Capstone project. Students will learn and apply the communication skills necessary for a cohesive FOH and Back of the HOUSE (BOH) operation. Prerequisite: CUL 244View SCC Course Learning Outcomes
CUL 132 — Advanced Culinary Techniques — 9.0
This course is designed to build upon previous cooking lab experience while covering three areas of instruction: American and World Cuisines (region specific foods, cooking methods and preparation), meat and poultry butchery and fabrication, and charcuterie (forcemeats and preservation). Prerequisite: CUL 124View SCC Course Learning Outcomes
CUL 243 — Theory of Restaurant Baking — 5.0
Students are introduced to the basic principles of restaurant baking with emphasis on ingredients, yeast dough formulas and techniques, and the mixing and baking of a variety of breads, pies and pastries.View SCC Course Learning Outcomes
CUL 244 — Introduction to Baking and Pastry Arts — 9.0
This course is designed to provide students with a fundamental knowledge of baking and pastries in foodservice operations. Focus will be applied to foundational knowledge of ingredients, methods and procedures as well as baking science. Production of both sweet and savory baked goods for restaurants (plated) and retail bakery sales will be covered. Prerequisite: CUL 132 View SCC Course Learning Outcomes
CUL 255 — Hospitality Marketing & Menu Planning — 3.0
This course is designed to introduce students to the design, composition and strategies involved in preparing restaurant and foodservice menus. Students will learn important social issues and nutritional trends as they analyze and create menus. Students will learn and apply the functions of social media, internal and external advertising, target markets and public relations.View SCC Course Learning Outcomes
CUL 256 — Hospitality Writing — 3.0
This course will provide students with the skills necessary to execute professional written communication commonly used in the hospitality industry. Students will learn the importance of effective and professional written and online communications between colleagues, clients, employees, employers, and other business contacts. Email, letter, contract writing, advertising copy, menu descriptions and other writing skills related to hospitality operations will be included.View SCC Course Learning Outcomes
CUL 257 — Beverage Management — 3.0
This course will introduce students to the knowledge, equipment, service and practical applications of foodservice beverage management. Students will learn the historical, practical and economic implications of alcoholic and non-alcoholic beverages such as coffee, espresso, tea, shrubs, beer, wine and spirits. Students will earn the ServSafe Alcohol permit and the Washington State Mandatory Alcoholic Server Training certificate (Class 12 and 13 for over/under 21 years of age) and learn the liability, impact and benefits of alcoholic beverage service. Basic mixology concepts will be introduced.View SCC Course Learning Outcomes
CUL 261 — Foodservice Operations Management — 12.0
This project-based capstone course is designed to prepare the student to transition into the hospitality industry building on accumulated knowledge. Students will demonstrate proper cooking techniques, problem-solving skills, effective organization and teamwork, menu analysis and food service execution. Prerequisite: CUL 131View SCC Course Learning Outcomes
CUL 265 — Hospitality Accounting & Cost Controls — 3.0
This course will introduce students to profit & loss statements, fixed and variable costs in a restaurant, and percentage-based weekly accounting system. Students will apply formulas for standard calculations, they will be introduced to control strategies from case studies and gain a practical understanding of hospitality-related profitability.View SCC Course Learning Outcomes
CUL 288 — Cooperative Education Work Experience (No Seminar) — 1.0-18.0 Credits
For course description, see Cooperative Education.View SCC Course Learning Outcomes
Since 1998, the Culinary Arts program at Spokane Community College has been awarding the Hector Boiardi scholarship. The scholarship is available only to Culinary Arts students enrolled in classes full-time. The application deadline is in late winter quarter for a fall award.
The scholarship was set up as an endowment from the family of the late Hector Boiardi, founder of the popular Chef Boy-Ar-Dee food line. The award is based on financial need as well as academic performance. A family spokesman noted that Hector Boiardi had a lifelong interest in helping students, adding "it was natural for his family to perpetuate this by establishing a source of financial aid for students."
Scholarships are awarded beginning fall quarter and are renewable for winter and spring quarter. Scholarship information, including application and deadline dates, will be available to students once they are enrolled in the program.
Our Culinary Arts program boasts a 100 percent placement rate for students who want local or nation-wide employment in hotels, restaurants, private clubs and other food service facilities. In the Spokane area, graduates can expect salary ranges of $13 to $18 per hour to start, ranging up to $50,000 - $75,000 a year for top chef positions.
Additionally, students network and make job contacts with important industry leaders through participation in food shows, exclusive dinner presentations, professional conferences, and local charity events.
If you are an employer who would like to hire one of our students, please visit our Employer Services page.
Our program enjoys enthusiastic support from local restaurateurs who participate on our advisory committee for curriculum excellence. Local business owners, managers, and chefs contact program faculty and staff on a regular basis to advertise job openings to students and graduates and meet with faculty to discuss curriculum issues and industry needs.
A full-service gourmet training restaurant, Orlando's, complements the Culinary Arts program by providing students with complete, hands-on, real life experiences. Orlando’s features industry standard equipment and facilities.
The job outlook in Spokane, Coeur d’Alene and the surrounding area is very promising. Qualified cooks are in high demand in every skill level and type of restaurant, from fine dining to fast casual restaurants. Most INCA students gain employment in the hospitality industry while they are in school and easily find jobs by graduation if they don’t already have one. INCA maintains approximately a 50% graduation rate.
Previous Year 1: 2020
Previous Year 2: 2021