Culinary Arts

Winter 2018


Fall, Winter, Spring

Degrees and Certificates

Program Website:

View the program website

Tuition and Fees

Additional Costs

Supplies and Equipment$700

Program Description

Basic and advanced procedures in food preparation are included in the two-year Culinary Arts program. A detailed study is made of the various cooking methods for meats, fish, poultry, vegetables, soups and sauces. Menu terminology and cooking terms are defined and illustrated. Students are given the opportunity to study management factors affecting food cost control, specifications and standards for foods, sanitation, kitchen planning, kitchen equipment, and personnel policies.

This program is accredited by the American Culinary Federation (ACF).

Students must complete all courses with a 2.0 grade or better before advancing to subsequent quarters.

Program Learning Outcomes

  1. Prepare and serve food in a first class restaurant environment.
  2. Develop menus listing menu items for a food service operation.
  3. Practice safe and sanitary work habits in a first class restaurant establishment.
  4. Produce menu items accurately from standardized recipes.
  5. Order, purchase and store foods in a commercial kitchen facility.
  6. Inventory food products.
  7. Operate commercial kitchen machinery in a safe manner.
  8. Calculate the costs of a standardized recipe.
  9. Prepare fine desserts for a first class restaurant.
  10. Hire and supervise kitchen employees.

Career Opportunities

The food service industry is the third largest retail industry in the nation and third in national volume sales and the nation's largest retail employer. One out of six employed in the retail field is a restaurant employee. The shortage of highly skilled cooks and chefs is acute; employment opportunities for well-qualified beginners are especially positive. POTENTIAL POSITIONS INCLUDE: Executive chef, prep cook, chef, breakfast cook, dietitian assistant, dinner cook, fry cook, hotel cook, kitchen helper, restaurant manager, sous-chef, pastry cook, short order cook, hospital cook, deli manager.


Offered at Locations:  Spokane Community College

First Quarter

CUL  110Introduction to Culinary Arts 5
CUL  115Foodservice Safety & Sanitation 23
EMS  120Basic First Aid in the Workplace 2
HM   112Hospitality Mathematics 3
HM   130Human Relations 5

Second Quarter

APLED121Applied Written Communication 4
CUL  124Cooking Applications I 110
CUL  126Food Science 5

Third Quarter

CUL  253Advanced Cooking Theory 5
CUL  254A la Carte Cooking I 10
HM   116Nutrition for Chefs and Restaurant Managers 3

Fourth Quarter

CUL  255Menu Planning 3
CUL  260Presidential 1
CUL  263Theory of Modern Cuisine 5
CUL  264A la Carte Cooking II 9

Fifth Quarter

BAK  140Yeast Doughs 1
CUL  243Theory of Restaurant Baking 5
CUL  244Restaurant Baking Applications 10
CUL  265Hospitality Cost Controls 5

Sixth Quarter

CUL  123Espresso 2
CUL  127Banquet Service 2
CUL  131A la Carte Service 9
107 credits are required for the AAS
1This course may be substituted with any course or combination of courses approved by the instructional dean.
2This course is required for certification by the Educational Foundation of the National Restaurant Association.

Disclaimer: The college cannot guarantee courses will be offered in the quarters indicated. During the period this guide is in circulation, there may be curriculum revisions and program changes. Students are responsible for consulting the appropriate academic unit or adviser for more current and specific information. the information in this guide is subject to change and does not constitute an agreement between the college and the student.