Culinary Arts

About the Class

Great restaurants are known for their chefs, and great chefs are known for their education. This program lets you see what it is like working in a restaurant - our own! This is a fast paced, hands-on class, with emphasis on Contemporary Culinary Techniques, under the direction of a professional chef.

Understand what makes good food great and what makes great food outstanding. Get a glimpse of the skills needed to manage a business. Discover the fun of making wonderful food, providing professional service, and learning valuable, marketable skills.  Successful students can also earn up to 11 college credits for this course through the EdCC CTE Dual Credit program for Culinary Arts.  This class has a $20.00 lab fee.

Meet the Instructor

John Pence

John Pence is new to the Sno-Isle TECH Skills Center, although he is seasoned in the Culinary Arts field!  He has owned restaurants, produced a cooking show for PBS with his wife, and run a cooking school.  Born and raised in Chester, New Jersey, John graduated from the Culinary Institute of America at Hyde Park in 1984.  He moved to Seattle and began his first professional role with the French bistro, Crepe de Paris.  He moved on from there to the renowned Fullers Restaurant as co-chef with his wife. The couple then moved to Portland, OR in 1992 and for several years ran their own restaurant, growing it from 8 to 50 employees.  He and his wife are credited with putting Portland on the culinary map!  Recently, they moved back to Washington and John's interest turned to education.  Before joining us at Sno-Isle TECH Skills Center, John owned and operated the cooking school, Caprial and John The Kitchen.  John's business philosophy is based on his own life experience: "create your own opportunities - provide a great atmosphere for people to work, and be part of it yourself."  We are excited to have John as our new Culinary Arts teacher!

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Join the Team!

Speak to your counselor about applying for the Culinary Arts Class today.
Application opens in early February.