Book and Tool List
CUL 110
Introduction to Culinary Arts
Professional Cooking, 6th Edition, by Gisslen
Publisher: Wiley
ISBN: 978-0-471-66374-4
Introduction to Hospitality, 4th Edition, by John R. Walker
Publisher: Prentice Hall
ISBN: 0-13-033660-2
ISBN: 013-060628-6
Getting and Keeping the Job, 2nd Edition, by Clark
Publisher: Prentice Hall
ISBN: 0-13-061875-6
| Lab fee for Uniforms |
$330.00
|
Health Card
(required by Spokane Regional Health Department) | $10.00 |
| Supplies |
$20.00
|
CUL 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.) | $95.00 |
HM 116
Nutrition for Chefs
Techniques of Healthy Cooking by Claiborn and Ryan
Publisher:
ISBN: 0-442-01126-1
CUL 124
Cooking Applications I
| Professional knives and tools | $220.00 |
| Lab fee for food supplies | $50.00 |
CUL 126
Food Science
Professional Cooking, 6th Edition, by Gisslen
Publisher: Wiley
ISBN: 978-0-471-66374-4
Study Guide to Accompany Professional Cooking by Gisslen
ISBN: 978-0-471-66375-1
| Lab fee for supplies | $30.00 |
CUL 131
A la Carte Service
Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
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
CUL 243-244
Theory of Restaurant Baking
Professional Baking, 5th Edition by Gisslen
ISBN: 978-0-470-31652-8 (Textbook)
ISBN: 978-0-470-25864-4 (Combo)
Professional Baking Study Guide
by Gisslen
Publisher: Wiley & Sons
ISBN: 978-0-470-25860-6
Garde Manger: The Art and Craft of the Cold Kitchen 1st Edition, by Culinary Institute of America
Publisher: Wiley
ISBN: 0-471-32367-5
CUL 253-254
Advanced Cooking Theory
Optional: The Meat Buyer's Guide by The North American Meat Processors Association
CUL 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
Sauces-Classical & Contemporary Sauce Making, 2nd Edition, by James Peterson
Publisher: John Wiley and Sons
ISBN: 0-471-29275-3
CUL 264
| Lab fee for cooking final | $52.75 |
| Graduation Chef Coat (non-refundable) | $50.00 |
CUL 265
Cost Controls
Food and Beverage Cost Controls, 4th Edition
by Dopson and Miller
Publisher: Wiley
ISBN: 978-0-470-16773-1