• Description: 

    Our American Culinary Federation aligned Culinary Arts program prepares students to provide professional chef and related cooking services in restaurants and other commercial food establishments. The course includes instruction in recipe and menu planning, preparing and cooking foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.  

     

    The hospitality component of our culinary arts program is designed to equip students with essential skills and knowledge to excel in the hospitality aspect of the food industry. Students will earn about front-of-house operations, including table settings, customer interaction, and restaurant etiquette. From creating memorable dining experiences to understanding the dynamics of guest service, students gain a well-rounded understanding of hospitality in the culinary context.

     

    IN THIS PROGRAM YOU WILL:

    • Craft amazing and fun foods using flames, knives, and creative chemistry utilizing classic and contemporary techniques
    • Receive on-the-job training in a full service restaurant
    • Develop strong communication and interpersonal skills to provide exceptional guest service.
    • Gain insights into managing customer expectations, handling complaints, and resolving issues effectively.
    • Students will also assist in the operation of our on-site restaurant, Bistro 41, and our NEWTech Cafe - both of which are open to the public.   

    Video overview of the program

    Credits:
    Year 1
    Any combination of credits below that = 3.0 (1.5 max per semester)
    1.0 Lab Science (.5 max per semester)  
    3.0 Occupational of General Elective (1.5 max per semester)  

    Year 2
    3.0 Occupational of General Elective (1.5 max per semester)        

    Certification Opportunities:
    Food Handler's Permit
    Mandatory Alcohol Server Training (MAST) Year 2 only

    College Credits Available:
    Spokane Community College
    CULINARY 110: Intro to Culinary Arts (5 credits)
    HOSPITALITY MANAGEMENT 112: Hospitality Math (3 credits)

    Syllabus: Syllabus

    Program Uniform Information     

    Lab Fees and Supplies Needed

    • Uniform - approximately $90. Chef Coat, Bistro Shirt, Black chef pants, Apron, Safety Shoes

    • Food Handler’s Card - $10

    • MAST (over 18 only, guided each May) - $20

    • ServSafe Food Manager Certification - $36 

    • Other Supplies Needed: Digital thermometer, 3 ring binder, pocket notebook

     

    Instructor: 

    Culinary Arts: Cynthia Monroe CynthiaMo@spokaneschools.org
    Hospitality: Eric Cook EricC@spokaneschools.org

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       culinaryHospCafe
    Wage

     

     

     

     

     
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