Culinary Arts

Our Culinary Arts program boasts a 100 percent placement rate for students who want local or nation-wide employment in hotels, restaurants, private clubs and other food service facilities. In the Spokane area, graduates can expect salary ranges of $6 to $10 per hour to start, ranging up to $50,000 a year for top chef positions.

Additionally, students network and make job contacts with important industry leaders through participation in food shows, exclusive dinner presentations, professional conferences, and local charity events.

How can I hire an SCC student?

Industry Support

Our program enjoys enthusiastic support from local restaurateurs who participate on our advisory committee for curriculum excellence. Local business owners, managers, and chefs contact program faculty and staff on a regular basis to advertise job openings to students and graduates and meet with faculty to discuss curriculum issues and industry needs.

Practice Makes Perfect!

A full-service gourmet training restaurant, Orlando's, complements the Culinary Arts program by providing students with complete, hands-on, real life experiences. Orlando's features industry standard equipment and facilities.

Job Opportunities

Our Culinary Arts program boasts a 100 percent placement rate for students who want local or nation-wide employment in hotels, restaurants, private clubs and other food service facilities. In the Spokane area, graduates can expect salary ranges of $6 to $10 per hour to start, ranging up to $50,000 a year for top chef positions.

Additionally, students network and make job contacts with important industry leaders through participation in food shows, exclusive dinner presentations, professional conferences, and local charity events.

How can I hire an SCC student?

Indudstry Support

Our program enjoys enthusiastic support from local restaurateurs who participate on our advisory committee for curriculum excellence. Local business owners, managers, and chefs contact program faculty and staff on a regular basis to advertise job openings to students and graduates and meet with faculty to discuss curriculum issues and industry needs.

Practice Makes Perfect!

A full-service gourmet training restaurant, Orlando's, complements the Culinary Arts program by providing students with complete, hands-on, real life experiences. Orlando’s features industry standard equipment and facilities.

More Scholarships...

  • Visit TheBagel.org for information about other culinary arts scholarships.

Scholarship

Since 1998, the Culinary Arts program at Spokane Community College has been awarding the Hector Boiardi scholarship. The scholarship is available only to Culinary Arts students enrolled in classes full-time. The application deadline is in late winter quarter for a fall award.

The scholarship was set up as an endowment from the family of the late Hector Boiardi, founder of the popular Chef Boy-Ar-Dee food line. The award is based on financial need as well as academic performance. A family spokesman noted that Hector Boiardi had a lifelong interest in helping students, adding "it was natural for his family to perpetuate this by establishing a source of financial aid for students."

Scholarships are awarded beginning fall quarter and are renewable for winter and spring quarter. For more information, please contact Janet Breedlove at (509) 533-7283 or by email at Janet.Breedlove@scc.spokane.edu.

To obtain an application, visit the CCS Foundation website.

Boiardi Scholarship Recipients - Spring 2014:

Samantha Kilbride and Brianne Brown

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

     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

Professional Cooking, 7th Edition, by Gisslen
   Publisher: Wiley
   ISBN: 978-0-470-19752-3

     Lab fee for supplies $32.96

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

     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
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

     Lab fee $81.15

CUL 253-254
Advanced Cooking Theory

     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

Pastry Arts

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For more information.... For more information:

Contact:
Email:
Telephone:

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

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