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CUL 110 - Introduction to Culinary Arts

  • The Professional Chef, 9th Edition by The Culinary Institute of America (CIA)
    • Publisher: Wiley
    • ISBN: 978 0 470 42135 2
  • Lab fee for Culinary Arts Uniforms: $389.14 (non-refundable)
  • Lab fee for Culinary Arts Professional Knife Kit $379.38 (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: $74.79

CUL 115 & HM 115 - Food Sanitation

  • Lab fee (Book is included in non-refundable lab fee): $123.18

CUL 123 - Espresso

  • Lab fee $38.68

CUL 124 - Cooking Applications I

  • 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: $192.19
  • The Professional Chef, 9th Edition by The Culinary Institute of America (CIA)

CUL 126 - Food Science

  • The Professional Chef, 9th Edition by The Culinary Institute of America (CIA)
    • Publisher: Wiley
    • ISBN: 978 0 470 42135 2
  • Lab fee for supplies: $40.60

CUL 131 - A la Carte Service

  • Food Lover's Companion, The (Barron's Cooking Guide), 3rd Edition
  • Lab fee: $161.71

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 243 & 244 - Theory of Restaurant Baking

  • Professional Baking, 7th Edition by Gisslen
    • ISBN: 978-111-932048-7 (Textbook)
    • ISBN: 978-0-470-25864-4 (Combo)
  • Professional Baking Study Guide, by Gisslen
    • Publisher: Wiley & Sons
    • ISBN: 978-0-470-25860-6
  • Lab fee: $99.96

CUL 253 & 254 - Advanced Cooking Theory

  • 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: $173.52

CUL 255 & HM 255 - Menu Planning

  • Lab fee for supplies: $30.80

CUL 260

  • Graduation Chef Coat (non-refundable): $61.40

CUL 264

  • Lab fee for cooking final: $122.08

CUL 265 & HM 265 - Cost Controls

  • Food and Beverage Cost Controls, 5th Edition, by Dopson and Miller
    • Publisher: Wiley
    • ISBN: 978-0-470-25138-6
  • Lab fee: $12.32