Books and Tools

Required textbooks for most Culinary Arts classes:

• Professional Cooking, 10th Edition by Gisslen
  • Publisher: Wiley
  • ISBN: 978 1 394 29021 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

CUL 110 - Introduction to Professional Cooking

• Professional Cooking, 10th Edition by Gisslen
  • Publisher: Wiley
  • ISBN: 978 1 394 29021 5
• 50 Effective Knife Techniques, 17th Edition by Michael J. McGreal (Required book)
  • ISBN: 978 0 8269 4241 8
• Lab fee for Culinary Arts Uniforms: $512.65 (non-refundable)
• Lab fee for Culinary Arts Professional Knife Kit $495.86 (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: $290.56

CUL 112 – Introduction to Foodservice

• Lab fee $60.45

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): $174.50

CUL 120 Kitchen Management and Purchasing

• Lab fee $60.45

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: $290.56
• Professional Cooking, 10th Edition by Gisslen

CUL 126 - Food Science

• Professional Cooking, 10th Edition by Gisslen
• Lab fee for supplies: $60.45

CUL 131 – Restaurant Management

• Food Lover's Companion, The (Barron's Cooking Guide), 3rd Edition
• Lab fee: $298.31

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, 10th 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: $258.32

CUL 244 – Introduction to Baking & Pastry Arts

• Professional Baking, 8th Edition by Gisslen
  • ISBN: 978-111-97444993 (Textbook)
• Lab fee: $148.81

CUL 255 – Marketing & Menu Planning

• Lab fee for supplies: $43.07

CUL 256 – Hospitality Writing

• No fee

CUL 257 – Beverage Management

• Lab fee for supplies: $60.45

CUL 261 Foodservice Operations Management

• Lab fee for cooking final: $181.75
• Dress Chef Coat (non-refundable): $82.13

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: $18.32