Culinary Arts - Cooking/Restaurant Management
Clark College's curriculum in cooking, retail baking, bakery management, and restaurant management has been awarded best-in-the-state honors by the National Restaurant Association. Students may prepare for jobs in all phases of the hospitality industry including restaurants, country clubs, wholesale and retail bakeries, and hotels.

The curriculum's success can also be measured by tracing the careers of its graduates. A number have been employed by leading hotel chains. Others work as executive chefs, sous chefs, bakery managers, and bakers with popular local restaurants and bakeries. Some have opened their own businesses.

Students must complete all Major Area Requirements with a minimum grade of "C" or better in order to successfully complete the program and earn the award.

Refer to the Degree & Certificate Requirements Section of the Clark College Catalog to identify the courses needed to satisfy the General Education Requirements.

Cooking/Restaurant Management


Commercial preparation and service of food is the world's largest industry, employing many skilled men and women. The principles and practices of restaurant cuisine are studied in the day-to-day operation of the Clark College kitchen. The program teaches the skills of preparing meats, salads, desserts, vegetables, sauces, all the standard recipes, and also a great variety of gourmet dishes. Students get practice in buying supplies, cutting meats, utilizing all materials economically, and maintaining and controlling inventory accounts, writing menus, security controls, supervision of employees, and every phase of cost controls. Advanced placement is awarded to students with prior culinary arts schooling.

Students must complete all Major Area Requirements with a minimum grade of "C" or better in order to successfully complete the program and earn the award.
Cooking Skills (CERT)

Certificates of Completion


Please consult the Culinary Arts Department for more information about short-term certificates in Cooking.
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply basic cooking procedures in a professional culinary atmosphere.
Cooking Skills (CA)

Certificates of Achievement


A Certificate of Achievement will be awarded to students who complete any combination of two Certificates of Completion. Please consult the Culinary Arts Department for more information.


To learn more about this program's employment outlook, approximate cost and potential careers, please visit the Gainful Employment Program Information page.
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of culinary arts and basic cooking in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to culinary arts.
  • Operate commercial culinary equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
Cooking - Option I (CP)
Students must complete three of the four quarters listed below plus an additional nine credits of General Education Requirements.
General Education Requirements
Communication Skills (3 credits required)
 
Computational Skills (3 credits required)
 
Human Relations (3 credits required)
 
Major Area Requirements
First Quarter
FOOD 102
FOOD SERVICE
4 cr.
FOOD 111
COOKING THEORY
5 cr.
FOOD 112
FOOD PRODUCTION
4 cr.
FOOD 120
KITCHEN SET-UP
2 cr.
Second Quarter

FOOD 103
FOOD SERVICE
4 cr.
FOOD 113
COOKING THEORY
5 cr.
FOOD 114
FOOD PRODUCTION
4 cr.
FOOD 121
KITCHEN SET-UP
2 cr.
Third Quarter

FOOD 104
FOOD SERVICE
4 cr.
FOOD 115
COOKING THEORY
5 cr.
FOOD 116
FOOD PRODUCTION
4 cr.
FOOD 122
KITCHEN SET-UP
2 cr.
Fourth Quarter

FOOD 105
FOOD SERVICE
4 cr.
FOOD 117
COOKING THEORY
5 cr.
FOOD 118
FOOD PRODUCTION
4 cr.
FOOD 123
KITCHEN SET-UP
2 cr.
Extra Courses
These are not required courses.
FOOD 134
SOUPS AND SAUCES
3 cr.
FOOD 140
WINE APPRECIATION
3 cr.
FOOD 199
COOPERATIVE WORK EXPERIENCE
1-5 cr.
FOOD 235
BEGINNING MEAT CUTTING
3 cr.
FOOD 236
INTERMEDIATE MEAT CUTTING
3 cr.
FOOD 237
ADVANCED MEAT CUTTING
3 cr.
FOOD 290
SPECIAL PROJECTS
1-12 cr.
Total Required Credits: 63


To learn more about this program's employment outlook, approximate cost and potential careers, please visit the Gainful Employment Program Information page.
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of culinary arts and basic cooking in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to culinary arts.
  • Operate commercial culinary equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
General Education Outcomes
  • Communications: Communicate with various audiences using a variety of methods as appropriate for a career and technical education program.
  • Human Relations: Demonstrate interpersonal/human relations skills as appropriate for a career and technical education program.
  • Computational Skills: Solve quantitative problems and interpret the solutions as appropriate for a career and technical education program.
Restaurant Management - Option II (CP)
In addition to completing all Major Area Requirement courses for the Certificate of Proficiency-Cooking (Option I), students must also complete three of the four quarters listed below:
General Education Requirements
Communication Skills (3 credits required)
 
Computational Skills (3 credits required)
 
Human Relations (3 credits required)
 
Major Area Requirements
Fifth Quarter
FOOD 223
MANAGEMENT THEORY
5 cr.
FOOD 240
RESTAURANT MANAGEMENT
8 cr.
FOOD 250
ADVANCED KITCHEN SET-UP
2 cr.
Sixth Quarter
FOOD 225
MANAGEMENT THEORY
5 cr.
FOOD 241
RESTAURANT MANAGEMENT
8 cr.
FOOD 251
ADVANCED KITCHEN SET-UP
2 cr.
Seventh Quarter
FOOD 227
MANAGEMENT THEORY
5 cr.
FOOD 242
RESTAURANT MANAGEMENT
8 cr.
FOOD 252
ADVANCED KITCHEN SET-UP
2 cr.
Eighth Quarter
FOOD 229
MANAGEMENT THEORY
5 cr.
FOOD 243
RESTAURANT MANAGEMENT
8 cr.
FOOD 253
ADVANCED KITCHEN SET-UP
2 cr.
Total Required Credits: 108


To learn more about this program's employment outlook, approximate cost and potential careers, please visit the Gainful Employment Program Information page.
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of culinary arts and basic cooking in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to culinary arts and restaurant management.
  • Operate commercial culinary equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
  • Demonstrate supervisory skills in a professional culinary/restaurant atmosphere by creating menus and food requisitions while applying basic cooking principles.
General Education Outcomes
  • Communications: Communicate with various audiences using a variety of methods as appropriate for a career and technical education program.
  • Human Relations: Demonstrate interpersonal/human relations skills as appropriate for a career and technical education program.
  • Computational Skills: Solve quantitative problems and interpret the solutions as appropriate for a career and technical education program.
Cooking/Restaurant Management (AAS)
In addition to completing all Major Area Requirement courses for the Certificate of Proficiency-Cooking (Option I) AND the Certificate of Proficiency-Restaurant Management (Option II), students must also complete the following General Education Requirements:
General Education Requirements
Communication Skills (6 credits required)
 
Health & Physical Education (3 credits required)
 
Computational Skills (3 credits required)
 
Human Relations (3 credits required)
 
Humanities (3 credits required)
 
Social Sciences (3 credits required)
 
Natural Sciences (3 credits required)
 
Total Required Credits: 120-123
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of culinary arts and basic cooking in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to culinary arts and restaurant management.
  • Operate commercial culinary equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
  • Demonstrate supervisory and critical-thinking skills in a professional culinary/restaurant atmosphere by creating menus and food requisitions while applying basic cooking principles.
General Education Outcomes
  • Communications: Communicate with various audiences using a variety of methods as appropriate for a career and technical education program.
  • Human Relations: Demonstrate interpersonal/human relations skills as appropriate for a career and technical education program.
  • Computational Skills: Solve quantitative problems and interpret the solutions as appropriate for a career and technical education program.
  • Health and PE: Demonstrate progress toward healthier behaviors as appropriate for a career and technical education program.
  • Humanities: Analyze, interpret, and evaluate works and ideas in the Humanities within appropriate global and historical contexts as appropriate for a career and technical education program.
  • Social Science: Evaluate, analyze, and explain events, behaviors, and institutions using perspectives and methods in the Social Sciences as appropriate for a career and technical education program.
  • Science: Apply fundamental principles and relationships from the Natural Sciences to solve problems as appropriate for a career and technical education program.
Cooking/Restaurant Management (AAT)
In addition to completing all Major Area Requirement courses for the Certificate of Proficiency-Cooking (Option I) AND the Certificate of Proficiency-Restaurant Management (Option II), students must also complete the following General Education Requirements:
General Education Requirements
Communication Skills (5 credits required)
 
Computational Skills (5 credits required)
 
Human Relations (5 credits required)
 
Total Required Credits: 105
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of culinary arts and basic cooking in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to culinary arts and restaurant management.
  • Operate commercial culinary equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
  • Demonstrate supervisory and critical-thinking skills in a professional culinary/restaurant atmosphere by creating menus and food requisitions while applying basic cooking principles.
General Education Outcomes
  • Communications: Communicate with various audiences using a variety of methods as appropriate for a career and technical education program.
  • Human Relations: Demonstrate interpersonal/human relations skills as appropriate for a career and technical education program.
  • Computational Skills: Solve quantitative problems and interpret the solutions as appropriate for a career and technical education program.
Dining Room Service Program (CERT)
The Dining Room Service program is designed so that students can enter in any quarter. With the completion of FOOD 131, 132, and 133, students will have the necessary entry-level job skills to work as a waiter or waitress.
Major Area Requirements
FOOD 131
DINING ROOM THEORY
4 cr.
FOOD 132
DINING ROOM PRODUCTION
5 cr.
FOOD 133
DINING ROOM SERVICE
5 cr.
Total Required Credits: 14
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Demonstrate entry-level skills to work as a waiter or waitress.
  • Demonstrate effective verbal and written communication skills with customers, co-workers and supervisors.
  • Demonstrate accurate cashiering skills.