Culinary Arts

Inland Northwest Culinary Academy (INCA)

The Inland Northwest Culinary Academy (INCA) at Spokane Community College offers a two-year Associate in Applied Science (A.A.S.) degree in culinary arts. We prepare graduates for work alone or as part of a team in a wide range of positions in the culinary industry. Fully accredited by the American Culinary Federation Education Foundation, our program is equal to top programs across the United States. Coupled with a year of field experience and active ACF membership, this degree earns a graduate "Certified Culinarian" - which is the first step leading to Master Chef.

The culinary arts field is creative and people-oriented, but cooking is also a business. To be successful, you need expertise in budgeting, purchasing, public relations, personnel management and menu planning. At SCC, our ACF-qualified instructors teach both the art and business of professional cooking and service.

American Culinary Federation Education Foundation


The mission of the Culinary Arts Department of Spokane Community College is to provide students with technical training, professional management skills, and employment opportunities within the culinary arts industry. These skills are taught with an emphasis on teamwork in the workplace.

The Culinary Arts Department accomplishes the program mission by:

  1. Developing professional cooking skills commensurate with the American Culinary Federation certified cook program;
  2. Providing a balanced education in technical areas, academic skills, management, and baking and pastries. This is accomplished by placing students in a realistic lab training facility with an additional balance of theoretical exposure;
  3. Demonstrating high standards of sanitation, hygiene, safety, and professionalism;
  4. Assisting students in developing a philosophy of service;
  5. Assisting students with job orientation, opportunities for placement, and counseling for continued education in the hospitality industry.

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
Browse additional programs in the CCS Online Catalog.

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)
    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

     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
All course offerings are subject to change. The college cannot guarantee class offerings, designated times or specific instructors - as funding levels and student interest may affect whether or not an offering is available.

Click on the course title to view course description.

Course Title Credits
CUL 110Introduction to Culinary Arts 5.0
CUL 115Food Sanitation 3.0
CUL 123Espresso 1.0-2.0
CUL 124Cooking Applications I 7.0-10.0
CUL 126Food Science 5.0
CUL 127Banquet Service 2.0
CUL 131A la Carte Service 9.0
CUL 243Theory of Restaurant Baking 5.0
CUL 244Restaurant Baking Applications 10.0
CUL 253Advanced Cooking Theory 5.0
CUL 254A la Carte Cooking I 10.0
CUL 255Menu Planning 3.0
CUL 260Presidential 1.0
CUL 263Theory of Modern Cuisine 5.0
CUL 264A la Carte Cooking II 9.0
CUL 265Hospitality Cost Controls 5.0
CUL 288Cooperative Education Work Experience (No Seminar) 1.0-18.0

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INCA After Dark

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For more information.... For more information:


Janet Breedlove
(509) 533-7283


Our chef instructors are certified by the American Culinary Federation as chefs and certified culinary educators (C.C.E.).

All faculty regularly refresh their skills by working in industry to stay current with new styles of cooking and service.

Julie Litzenberger (photo) Julie Litzenberger is a 1986 graduate of WSU with a B.A. in Hotel/Restaurant Administration. She has been an instructor here at INCA for eight years and is honored to be able to launch the next generation into a career field that she feels has served her very well. She brings her 25 years of experience to the classroom while training culinary arts students to work in and appreciate the front of the house. Widely involved in the community, she is a member on several boards, a few to include the Washington Restaurant Association, Prostart Advisory Committee, Spokane County Health Advisory Board, and the Women's and Children's Free Restaurant. In her time off, she loves spending time outdoors: hiking, swimming, golfing, and spending time with her adorable 10-year-old. You can reach Julie Litzenberger by email at or by phone at (509) 533-7383.

Robert A. Lombardi (photo) ACF Logo AAC Logo Robert A. Lombardi (CEC, CEPC, CCE, AAC), Food Network Challenge Champion from Sugar Dome, Season One, Episode One, instructs students in the science of production pastry. Highlights include: puff pastry, pate choux, tarts, quick breads, tea cookies, pie production, and hand-crafted artisan yeast breads. In the plated desert station, topics include classic plated with a focus on modern presentation. Garde manger is presented in the form of sugar and chocolate artistry. Topics include: pulled, cast, blown and pressed sugar. Students in this rotation of the class create sugar sculptures for the final grand buffet. Chef Lombardi graduated from the Inland Northwest Culinary Academy in 1978. To keep the curriculum current with industry standards and trends, Chef Lombardi has taken continuing education classes at the Culinary Institute of America and the International School of Confectionary Arts, and has attended classes in Chocolates, Petits Fours, and French Cookies at the French Pastry School in Chicago. An instructor at INCA since 1982, Chef Lombardi has maintained his skills by working in industry at some of the Inland Northwest's leading private clubs. He was corporate chef from 2000 to 2010 at Black Rock Development, recognized as one of our area's top private exclusive golf communities. Chef Lombardi is an active member of the ACF and Chefs de Cuisine of the Inland Northwest. He is a recipient of both Educator and Chef of the Year awards. He is also a 2010 inductee into The American Academy of Chefs, The Honor Society of the American Culinary Federation. You can reach Chef Lombardi by email at or by phone at (509) 533-8889.
           » Photo Gallery           

Charlie Martin (photo) Charlie Martin graduated from Michigan State University with a B.S. in Hotel Restaurant Management in 1977. He then continued his education at Johnson and Wales University, receiving an A.S. degree in culinary Arts in 1979. He came to SCC in 1994. Over the years, has enjoyed getting students excited about a career in hospitality. He takes on the challenge of finding an area of interest for each individual student and with his wit and personality keeps us all on our toes! Recently married (in 2005), he also enjoys competitive long distance swimming and stays current out in industry by working front of the house at Luna and by independently catering and consulting for restaurants in the area. You can reach Charlie Martin by email at or by phone at (509) 533-7346.

Curtis Smith (photo) Curtis Smith, a Spokane native, attended INCA at Spokane Community College from 1988-1989. From there, he attended the Culinary Institute of America, receiving his degree in 1992. After cooking at restaurants in New York, Lake Tahoe and the Smoky Mountains of Tennessee, he returned to the Inland Empire as opening chef of Tito Macaroni's Italian Restaurant, a new dining venture owned by the Coeur d'Alene Resort. He quickly moved to Chef de Cuisine of Beverly's Restaurant, the Resort's signature fine dining restaurant. He later served as Executive Pastry Chef at the Resort before becoming a chef/instructor at INCA in the fall of 2006. Chef Smith considers himself a lifelong culinary student and enjoys seeing the excitement of learning across the faces of his own students. He is an American Culinary Federation member and a Certified Executive Chef (CEC). You can reach Chef Smith by email at or by phone at (509) 533-7451.

Duane Sunwold (photo) Duane Sunwold is a 1977 graduate of Spokane Community College Culinary Arts program and a 1979 graduate of Southern Alberta Institute of Technology. He has also done communication studies at Eastern Washington University. He has been an instructor with SCC for 25 years. heading up the Hotel/Restaurant Management curriculum as well as teaching Introduction to Hospitality, and Human Relations. Duane takes pride in educating students in how to better themselves, and he loves to see the eye-opening moments that happen when they start connecting the dots. He also serves as a great mentor and resource for both current students and alumni. His outside interests include kayaking, and he loves teaching swimming lessons to community children. You can reach Duane Sunwold by email at or by phone at (509) 533-7337.

Peter Tobin (photo) Peter Tobin graduated from the Culinary Institute of America in Hyde Park, NY in 1980. He has worked at some of the top ski resorts thoughout the country - including The Lodge Dining Room in Sun Valley, ID. He is a transplant from Salem, Massachusetts and has been part of the INCA staff for over 20 years. He encourages students to be responsible for their educational goals and to strive to change the world. Chef Tobin is active in the local food scene. He promotes the success of the food industry and is often found cooking in a local restaurants or helping out on a farm. He is a member of Slow Foods America and Chefs Collaborative. He serves on many task forces that promote sustainablity in the Inland Northwest. His motto is: "Real People; Real Food." As a member of The American Culinary Federation, he coached the Knowledge Bowl team for 10 years. If he isn't found running around our local food scene you may find him on the hockey rink or on the ski slopes. You can reach Chef Tobin by email at, by phone at (509) 533-8892, or on the Web at
           » Photo Gallery           

Janet Breedlove (photo) Janet Breedlove, Program Coordinator, handles Orlando's Restaurant reservations for lunch and dinner functions and coordinates scheduling of special request functions such as banquets and receptions. Janet has a B.A. from the University of Tulsa and has worked as an administrative professional for the past 15 years. She has been with SCC Hospitality since 2001. You can reach Janet Breedlove by email at or by phone at (509) 533-7283.

Joshua Martin (photo) Joshua Martin hails from Detroit Michigan, where he attended the Culinary Studies Institute from 2004-2006. From there he went on to get a diploma from DCT hotel and restaurant university Vitznau, Switzerland in European Gourmet Cuisine. Joshua has since won gold and silver medals through the American Culinary Foundation's Hot food competitions, as well as competed internationally at the ZAGG central European culinary showcase in 2006 and 2008. After moving to Spokane early in 2005, Joshua has held positions as banquet chef at the Davenport hotel and the Spokane Club. Executive chef at Madeleine's Cafe, as well as the opening chef of Casper Fry which received "best new restaurant" and "best restaurant in the PNW" awards during their first year. Joshua also mentors local Spokane Pro-Start high school culinary teams, and has judged both Pro-Start and FCCLA culinary competitions. You can reach Joshua by email at or by phone at (509) 533-8212.

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