Associate in Applied Science - Culinary Arts
Fall, Winter, Spring
Spokane Community College
Financial Aid Eligible
Yes. Read more about Financial Aid.
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)
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.
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.
Math placement is not required for this program.English placement is not required for this program.
Meet with our counselors to customize this plan just for you. You can also check the annual schedule or search the quarterly schedule for class days and times.
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Associate in Applied Science - Culinary Arts
Total Program Credits: 90
Janet Beedlove handles Orlando's Restaurant reservations for lunch and dinner functions and coordinates scheduling of special request functions, such as banquets and receptions. She holds a BA from the University of Tulsa and has worked as an administrative professional for the past 15 years. She has been with SCC since 2001.
Julie Litzenberger graduated in 1986 with a BA in hotel/restaurant administration from Washington State University. She brings more than 25 years of experience in the industry to the classroom. Widely involved in the community, she is active in the Washington Restaurant Association, Prostart Advisory Committee, Spokane County Health Advisory Board, and the Women's and Children's Free Restaurant.
Charlie Martin graduated from Michigan State University with a BS in hotel restaurant management in 1977. He continued his education at Johnson and Wales University, receiving an AS degree in culinary arts in 1979. He joined the SCC faculty in 1994.
Joshua Martin (CEC) attended the Culinary Studies Institute in Detroit from 2004-2006 and holds a diploma from DCT Hotel and Restaurant University Vitznau, Switzerland, in European gourmet cuisine. He has won gold and silver medals through the American Culinary Federation and competed internationally at the ZAGG central European culinary showcase. He has worked as a chef at the Davenport Hotel, Spokane Club, Madeleine's CafÃƒÆ’Ã‚Â© and Casper Fry. He also mentors local Spokane Pro-Start high school culinary teams.
Curtis Smith attended Inland Northwest Culinary Academy from 1988-1989 and went on to earn his degree from the Culinary Institute of America in 1992. After cooking at restaurants in New York, Lake Tahoe and the Smoky Mountains of Tennessee, he returned to the Inland Empire and worked as a chef for Coeur d’Alene Resort restaurants. He became a chef/instructor at INCA in 2006.
Associate in Culinary Arts, Lane Community College
Secondary English Education, Montana State University
Kim grew up on a cattle ranch in Northeastern Montana, where she began her cooking career at a young age, preparing meals for family and hungry ranch hands. She graduated in 2005 with an AA degree in Culinary Arts from Lane Community College, Eugene, Oregon. In 2006, she became Chef de Cuisine at the exclusive Sweet Waters on the River restaurant, located inside the Valley River Inn Hotel.
Kim moved to Spokane in 2010 and worked as VIP Services Manager at Spokane Veterans Memorial Arena. She became the Food and Beverage Director at Hilton Garden Inn Spokane Airport in 2011.
Throughout her career, Kim has been involved as a mentor for local ProStart students (high school culinary arts program) and serves on the ProStart Advisory Committee. She is active in the local Washington Hospitality Association chapter and participates in many charitable events in the hospitality community.
Duane Sunwold is a 1977 graduate of the SCC culinary arts program and a 1979 graduate of Southern Alberta Institute of Technology. He has studied communication at Eastern Washington University. He has been an instructor with SCC for 25 years, heading up the hotel/restaurant management curriculum as well as teaching hospitality and human relations.
BTH, Thonon-les-Bains Restaurant Hotel School
BTS, Nice Hotel School
Laurent grew up in France influenced by the cooking of his French mother and Italian grandmother. At age 15, he began a three-year program at Thonon-les-Bains, a prestigious hotel and catering school in the French Alps. Following this apprenticeship, he moved to Nice on the Riviera, where he earned an associate degree in hotel management.
He moved to San Francisco to work in the kitchens of Gerard’s Brasserie and Le Piano Zinc. On the way to New York City with a friend, they decided to open a small restaurant in Billings, Montana called La Toque. For three years it was the talk of the town!
Upon his return to France, for a short period he worked in the pastry kitchen of Le Moulin de Mougins, a 2-star Michelin restaurant on the French Riviera. Following a great opportunity, Laurent became banqueting manager at the Palais des Festivals in Cannes. He was then promoted to catering manager for the Palais and the Palm Beach and ended up his journey with the group Lucien Barriere as deputy general manager at the famous palace hotel Majestic in Cannes.
Our family moved to Billings, Montana in 1998 to open Enzo Mediterranean Bistro and Laurent served as the general manager. After a successful ten years, the Zirotti’ s left Billings in the summer of 2008 to begin a new adventure opening their own restaurant Fleur de Sel in Post Falls, Idaho. For the next 13 years, Fleur de Sel was a highly regarded destination restaurant in the region. In 2017, Laurent was awarded a semi-finalist Best Chef of the Northwest from the James Beard Foundation. He also appeared on the Food Network in the Bobby Flay and Guy Fieri shows.
In 2020, he joined the team of instructors at the Inland Northwest Culinary Academy at SCC. He wants to “give back what I received in my professional life,” encouraging and giving passion to students. He is married to Patricia since college and has two grown children, Enzo, and Lucas.
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
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 are held Monday - Thursday. Theory classes are from 8:00 a.m. to 9:30 a.m., and lab classes 9:30 a.m. to 2:00 or 3:00 p.m. No classes are scheduled Friday-Sunday. 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; 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!
Have a question? Let's hear it.