Culinary Arts-
Cooking/Restaurant Management
Want to work in the world's largest industry? There's no better time to train for a career in the food services field; and no better place than the Clark College Culinary Arts program, rated among the best in the Northwest.
Clark's training curriculum in cooking, retail baking and restaurant management has been awarded "best in the state" honors by the National Restaurant Association. You may prepare for a job in all phases of the hospitality industry, including restaurants, country clubs, and hotels
Cooking/Food Management
The cooking program provides basic training to pursue a career in the restaurant industry. The curriculum teaches technical skills in cooking preparation and the operation of commercial cooking equipment. You will become familiar with the layout and workflow of a commercial kitchen while developing a sense of professionalism necessary to be successful in the restaurant industry.
The first-year program exposes you to the basics in 10 specialized areas of food preparation and service:
- Pantry (salads and cold buffet foods)
- Meat Cutting
- Soups/Sauces
- Entrees (main course foods)
- Starches/Vegetables
| - Table Service
- Ala Carte Kitchen Operations
- Breakfast Cooking
- Snack Bar/Fast Food Service
- Deli/Catering Operations
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