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Required textbooks for most Culinary Arts classes:

  • Professional Cooking, 9th Edition by Gisslen
    • Publisher: Wiley
    • ISBN: 978 1 119 39961 2
  • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg
    • Publisher: Little, Brown and Company
    • ISBN: 13 978 0 316 11840 8

CUL 110 - Introduction to Professional Cooking

  • Professional Cooking, 9th Edition by Gisslen
    • Publisher: Wiley
    • ISBN: 978 1 119 39961 2
  • Lab fee for Culinary Arts Uniforms: $428.05 (non-refundable)
  • Lab fee for Culinary Arts Professional Knife Kit $414.03 (non-refundable)
  • Health Card (required by Spokane Regional Health District- not included in lab fees, fee to be paid by student): $10.00
  • Lab Fee: $242.62

CUL 112 – Introduction to Foodservice

  • Lab fee $50.47

HM 112 – Hospitality Math

  • Culinary Math by Blocker & Hill
    • Publisher: Wiley
    • ISBN: 978 111 8972724

CUL 115 - Food Sanitation

  • Lab fee (Book is included in non-refundable lab fee): $145.71

CUL 120 Kitchen Management and Purchasing

  • Lab fee $50.47

CUL 124 – Culinary Skills Development

  • Rethinking the Kitchen, The Sustainable Kitchen Handbook by Karen Jurgensen
    • Publisher: Quillisascut School of the Domestic Arts
    • SKU: 10605196 (no ISBN)
  • Lab fee for food supplies: $242.62
  • Professional Cooking, 9th Edition by Gisslen

CUL 126 - Food Science

  • Professional Cooking, 9th Edition by Gisslen
  • Lab fee for supplies: $50.47

CUL 131 – Restaurant Management

  • Food Lover's Companion, The (Barron's Cooking Guide), 3rd Edition
  • Lab fee: $249.08

HM 130 - Human Relations

  • Human Relations, by Dalton
    • Publisher: Southwestern Publishing Co.
    • ISBN: 0-53-8722231
  • Leadership Lessons from a Chef by Carroll
    • Publisher: Wiley
    • ISBN: 978-0-470-12530-4

CUL 132 – Advanced Culinary Techniques

  • Professional Cooking, 9th Edition by Gisslen
  • Garde Manger, The Art & Craft of the Cold Kitchen, The Culinary Institute of America, 4th Edition (textbook optional to purchase)
    • Publisher: Wiley
    • ISBN: 978-0-470-58780-5
  • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg
    • Publisher: Little, Brown and Company
    • ISBN: 13-978-0-316-11840-8
  • Lab fee: $215.69

CUL 244 – Introduction to Baking & Pastry Arts

  • Professional Baking, 7th Edition by Gisslen
    • ISBN: 978-111-932048-7 (Textbook)
    • SBN: 978-0-470-25864-4 (Combo)
  • Lab fee: $124.26

CUL 255 – Marketing & Menu Planning

  • Lab fee for supplies: $38.27

CUL 25 – Hospitality Writing

  • No fee

CUL 257 – Beverage Management

  • Lab fee for supplies: $50.47

CUL 261 Foodservice Operations Management

  • Lab fee for cooking final: $151.76
  • Dress Chef Coat (non-refundable): $68.58

CUL 265 - Cost Controls

  • Food and Beverage Cost Controls, 5th Edition, by Dopson and Miller
    • Publisher: Wiley
    • ISBN: 978-0-470-25138-6
  • Lab fee: $15.30