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Book and Tool List

CUL 110
Introduction to Culinary Arts

The Professional Chef, 9th Edition by The Culinary Institute of America
   Publisher: John Wiley & Sons
   ISBN: 13 0978-0-470-42135-2

Introduction to Hospitality, 5th Edition by John R. Walker
   Publisher: Prentice Hall
   ISBN: 10-0-13-513928-7

Rethinking the Kitchen, The Sustainable Kitchen Handbook by Karen Jurgensen
   Publisher: Quillisascut School of the Domestic Arts
   SKU: 10605196 (no ISBN)

    Lab fee for Uniforms (No Refund) $357.00
    Health Card
      (required by Spokane Regional Health Department)
$10.00
    Lab Fee $20.00

CUL 115 & HM 115
Food Sanitation

Suggested Text (Not Required):
ServSafe® Essentials, 5th Edition
   by Education Institute of the National Restaurant Association
   Publisher: Wiley & Sons
   ISBN: 978-1-58280-222-0

     Lab fee (Lab fee includes all online materials) $100.00

CUL 123
Espresso

     Lab fee$31.40

CUL 124
Cooking Applications I

     Professional knives and tools (non-refundable)$331.00
     Lab fee for food supplies$158.45

CUL 126
Food Science

     Lab fee for supplies$32.96

CUL 131
A la Carte Service

Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition

     Lab fee$151.28

HM 130
Human Relations

Human Relations by Dalton
   Publisher: Southwestern Publishing Co.
   ISBN: 0-53-8722231
Zapp by Byham
   Publisher: Ballantine Books
   ISBN: 0-449-90705-8
Leadership Lessons from a Chef by Carroll
   Publisher: Wiley
   ISBN: 978-0-470-12530-4

CUL 243-244
Theory of Restaurant Baking

Professional Baking, 5th Edition by Gisslen
   ISBN: 978-0-471-78348-0 (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$81.15

CUL 253-254
Advanced Cooking Theory

Garde Manger: The Art and Craft of the Cold Kitchen by Culinary Institute of America
   Publisher: Wiley & Sons
   ISBN: 978-0-470-58780-5

     Lab fee$140.87

CUL 255 & HM 255
Menu Planning

Suggested Text (Not Required):
Profitable Menu Planning
by John A. Drysdale
   Publisher: Prentice Hall
   ISBN: 0-13-587833-0

     Lab fee for supplies$25.00

CUL 263

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
Techniques of Healthy Cooking Culinary Institute of America
   Publisher: John Wiley and Sons
   ISBN: 978-0-470-05232-7

CUL 264

     Lab fee for cooking final$107.91
     Graduation Chef Coat (non-refundable)$54.00

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$10.00

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For more information:

Contact:
Email:
Telephone:

Janet Breedlove
Janet.Breedlove@scc.spokane.edu
(509) 533-7283



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