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 and Fourth Quarters: Advanced Kitchen

In these 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

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

Sixth 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.

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) $389.14
    Health Card
      (required by Spokane Regional Health Department)
    Lab Fee $21.80

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.) $109.00

CUL 123

     Lab fee $34.23

CUL 124
Cooking Applications I

     Professional knives and tools (non-refundable) $360.80
     Lab fee for food supplies $172.72

CUL 126
Food Science

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

     Lab fee for supplies $35.93

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 $143.10

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 $88.46

CUL 253-254
Advanced Cooking Theory

     Lab fee $153.55

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 $27.25

CUL 260

     Graduation Chef Coat (non-refundable) $58.86

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 $117.62

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 $10.90
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 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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For more information.... For more information:


Janet Breedlove
(509) 533-7283

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