Book and Tool List
CUL 110
Introduction to Culinary Arts
Professional Cooking, 7th Edition by Gisslen
Publisher:
Wiley
ISBN: 978-0-470-19752-3
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
ServSafe® Essentials, 5th Edition
by Education Institute of the National Restaurant
Association
Publisher: Wiley & Sons
ISBN: 978-1-58280-222-0
| Lab fee (Book is included in non-refundable lab fee.) | $100.00 |
CUL 123
Espresso
CUL 124
Cooking Applications I
| Professional knives and tools (non-refundable) | $324.00 |
| Lab fee for food supplies | $142.30 |
CUL 126
Food Science
Professional Cooking, 7th Edition, by Gisslen
Publisher: Wiley
ISBN: 978-0-470-19752-3
| Lab fee for supplies | $31.50 |
CUL 131
A la Carte Service
Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
Garde Manger: The Art and Craft of the Cold Kitchen, by Culinary Institute of America
Publisher: Wiley
ISBN: 978-0-470-58780-5
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
Lessons in Excellence by Paul Clarke
Publisher: Ten Speed Press
ISBN: 0898159083
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
CUL 253-254
Advanced Cooking Theory
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 | $94.00 |
| 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