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  • Culinary Arts & Hospitality: Video Overview

    Grade Level: 11, 12

    Credits: 3 per year (1.5 per semester)

    Location: NEWTech Rm. 103 (Kitchen) & 107 (Bistro)

    Duration: 1080 Hours: 540 hours (year-long) with an optional second year 540-hour course available

    Program Description: This course is designed to prepare students for a promising career in the food service or hospitality industry. Students will learn kitchen procedures, sanitation and safety, menu planning and costing, dining room service, baking/food preparation, and banquet and catering service taught by industry professionals in a state-of-the art facility. Students will also assist in the operation of our on-site restaurant, Bistro 41, and coffee shop, Mr. Beans - both of which are open to the public.

    • Bistro 41 Hours: Wednesdays & Thursdays 8:45-10:15, 11:45-1:15
    • Mr. Beans Hours: Tuesday - Friday 8:45-10:15, 11:45-1:15

    Syllabus: Culinary/Hospitality Syllabus 2022-2023

    High School Credit Equivalencies: None

    Prerequisite(s):
    Year One Course
    - Junior or Senior standing             
    Year Two Course - B or better in Year Once course plus instructor's approval

    Certifications: WA State Food Handler's Permit; ServSafe Certification, and Mandatory Alcohol Server Training (MAST)

    Careers in this field:

    • Pastry Chef
    • Chef/Cook
    • Food Service Supervisor
    • Waiter/Waitress
    • Food Broker
    • Hospitality Manager
    • Executive Chef
    • Sous Chef
    • Restaurant Owner

    2021-22 Orientation Video

    Program Uniform Information

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  • culinary student

    Recent graduate Jenna Pool became hooked on cooking in her ProStart classes at Mt. Spokane High School.  She enrolled in the Culinary Arts and Hospitality program at the NEWTech Skill Center, as a junior, to acquire advanced training and certification. Last spring, Jenna was accepted into a Culinary Arts apprenticeship program, approved by the Washington State Apprenticeship and Training Council.  Jenna  completed her apprenticeship at the Davenport Grand Hotel under the mentorship of Chef Allan DeViney.  Jena earned her ServSafe and Mandatory Alcohol Server Training certificates.