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Culinary Arts

Program Summary

First Quarter: Starting Out

This quarter introduces students to the exciting world of hospitality. All of the classes involve presenting the student with subject matter that will be used throughout their stay at our college and in the hospitality industry. The subjects include Introduction to Culinary Arts, Food Nutrition, Food Sanitation, Hospitality Mathematics, and a Hospitality Technical Writing course. Students will receive chef uniforms this quarter and will be required to wear the uniforms from mid-quarter throughout their stay in our Culinary Arts program.

Second Quarter: Basic Kitchen

Here’s where students discover introductory cooking methods and theories, knife skills, and cold-food presentation. They put these to work in Orlando's Restaurant, working side-by-side with advanced students to gain experience in five areas:

  • Soups, stocks and sauces
  • Pantry (cold foods)
  • Pasta and griddle
  • Starch and vegetables
  • Storeroom and purchasing

Third Quarter: Dining Area

This quarter introduces the student to dining room and banquet management, inventory management, French table service, wine presentation and guest hospitality. Students learn to serve and present food in a variety of restaurant and banquet settings.

Fifth Quarter: Pastries

In this quarter, students learn to prepare and present delicate pastries and elegant desserts. Training includes baking techniques, commercial preparation of breads and rolls, and the art of cake decorating. Students make desserts for Orlando's special occasions, and throughout the quarter they rotate among these five stations:

  • Tortes, gâteaux and pastry
  • Puff pastry, pâte à choux
  • Tarts, tartlets, tea cookies
  • Yeast breads
  • Restaurant plated desserts

Fourth and Sixth Quarters: Advanced Kitchen

In the final two quarters, students learn by working with menus, preparing elaborate entrées and running the front line at Orlando's Restaurant. To broaden their skills in cooking and restaurant management, students rotate among the following seven stations:

  • Braising
  • Roasting
  • Sauté
  • Broiler
  • Advanced storeroom and inventory procedures
  • Front line operations
  • "Heart Healthy" cuisine

Consult the official program outline
for more information about this program.
link to outline

For more information....
For more information:

Contact:
Email:
Telephone:

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



Spokane Community College
1810 N. Greene St.
Spokane, WA 99217-5399
For general information call:
509-533-7000 or
1-800-248-5644
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