Culinary

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 Culinary Arts — 5.0 Credits

Students learn basic cooking principles including modern kitchen organization, standards of professionalism, and the tools and equipment used in the cooking process.

CUL 115 — Food Sanitation — 3.0 Credits

Students are introduced to basic food service sanitation principles with emphasis on cleaning/sanitation methods and the safe storage of food.

CUL 123 — Espresso — 1.0-2.0 Credits

This course introduces students to the techniques and procedures required to successfully operate an espresso stand.

CUL 124 — Cooking Applications I — 10.0 Credits

This course continues with the concepts introduced in CUL 110. Students work with raw materials, preliminary cooking and flavoring, and apply a variety of cooking methods including the preparation of stocks, soups, salads, and vegetable and starch products. Prerequisite: Permission of instructor or counselor.

CUL 126 — Food Science — 5.0 Credits

This course emphasizes basic cooking methods including the preparation of soups, stocks and sauces; meat, fish and poultry; vegetables, fruits and starches; as well as an introduction to breakfast and baking preparation. Prerequisite: Permission of instructor or counselor.

CUL 127 — Banquet Service — 2.0 Credits

Students study theory and learn practical applications in the organization and management of banquets.

CUL 131 — A la Carte Service — 9.0 Credits

This course introduces practical applications in the methods used to provide exceptional a la carte services in a variety of settings. Prerequisite: Concurrent enrollment in HM 130.

CUL 243 — Theory of Restaurant Baking — 5.0 Credits

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.

CUL 244 — Restaurant Baking Applications — 10.0 Credits

Students are introduced to the preparation of baked goods, desserts and pastries, and the acquisition of baking skills and artistic abilities. Production techniques also are addressed.

CUL 253 — Advanced Cooking Theory — 5.0 Credits

Students are introduced to the composition and structure of meats with emphasis on the identification of primal cuts and their relationship to meat selection and cooking methods. Fundamentals of sauce making are also addressed.

CUL 254 — A la Carte Cooking I — 10.0 Credits

Students use the skills acquired in CUL 124 and develop more technical skills necessary to cook foods to exceptional levels on a consistent basis while working in a professional kitchen.

CUL 255 — Menu Planning — 3.0 Credits

Students are introduced to the composition of menus including the areas of purchasing procedures, merchandising, servicing and pricing of foods. Planning a functional, operative menu using appropriate menu copy and layout is emphasized. Prerequisite: APLED 121.

CUL 260 — Presidential — 1.0 Credits

Methods used to provide formal service in a variety of elegant settings are addressed in this course.

CUL 263 — Theory of Modern Cuisine — 5.0 Credits

Students are introduced to the cooking principles commonly utilized in the preparation of ethnic and international cuisines.

CUL 264 — A la Carte Cooking II — 9.0 Credits

This course continues the concepts introduced in CUL 254 and emphasizes the selection of appropriate cooking methods and the handling, cutting and cooking of a variety of meats and fish products.

CUL 265 — Hospitality Cost Controls — 5.0 Credits

Students are introduced to the principles and procedures involved in an effective system of food, labor and sales income control. The development and use of standards, and the calculation of actual costs are emphasized. Prerequisite: Successful completion of first year culinary coursework.

CUL 288 — Cooperative Education Work Experience (No Seminar) — 1.0-18.0 Credits

For course description, see Cooperative Education.

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

Boiardi Scholarship Recipients 2018-2019:

Jonathan Seaman-Cwik and Errica Ralph

More Scholarships

Visit TheBagel.org for information about other culinary arts scholarships.

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.

Industry Support

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.

Practice Makes Perfect!

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.

Graduation/Placement

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.