Programs

For additional Areas of Study, please see visit the Academic Programs Listings.

Culinary Arts
The culinary and hospitality industries are experiencing tremendous growth. Employers all over the nation are looking for people who have not only technical skills, but also the ability to manage effectively and solve problems creatively.
At the Tod and Maxine McClaskey Culinary Institute at Clark College, we are building on nearly 60 years of excellence in culinary education to offer newly updated programs that prepare you to meet the growing demand for culinary and hospitality professionals. Our programs emphasize mastery of the fundamentals as well as management and critical thinking skills to prepare you for a range of career opportunities.
Our faculty combine their real-world experience with teaching expertise to help you master the technical, organizational, and management skills you need to stand out to potential employers. In addition, your on-campus experience will help develop skills including teamwork, customer service, merchandising, efficiency, equipment and food safety, production scheduling, and more — all key skills to prepare you for a career in the region’s dynamic food and hospitality industry.
Whether you aspire to work in a restaurant, bakery, industrial kitchen, catering service, or your own small business, the McClaskey Culinary Institute will assist in preparing you for a variety of career opportunities.
Baking and Pastry Arts Fundamentals (CA)
This program is built on a competency model focused on developing the fundamental knowledge, skills and abilities to work in a bakery or pastry shop environment.
Major Area Requirements
PBAK 110
ARTISAN BREADS
9 cr.
PBAK 111
EARLY MORNING PRODUCT
5 cr.
PBAK 120
VIENNOISERIE
9 cr.
PBAK 121
COOKIES, BROWNIES, BARS AND QUICK BREADS
5 cr.
PBAK 130
CAKES, DESSERTS AND TORTES
9 cr.
PBAK 131
RETAIL OPERATIONS AND BARISTA
5 cr.
Total Required Credits: 42
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 know or be able to do by the end of a certificate or degree at Clark College. After successful completion of this program, students will be able to:
  • Apply processes of baking, including concepts of ingredient cause and effect, in daily routine
  • Accurately follow a formula, with notes, to completion
  • Perform accurate mathematical operations appropriate to baking
  • Operate commercial baking equipment and tools using standard safety and sanitation procedures
  • Demonstrate accurate use of both digital and balance scales
  • Demonstrate effective time management
Professional Baking & Pastry Arts Management (AAT)
This program of study will delve deeply into the science of baking and then apply that theoretical knowledge in a hands-on production focused lab environment. During the course of their studies students will learn all aspects of artisan breads, laminated doughs, cakes, tortes, French pastries, and merchandising. While developing these key industry competencies students will simultaneously be developing work place skills such as team work, food costing, customer service, efficiency, speed and accuracy, equipment and food safety, and production scheduling.
General Education Requirements
Communication Skills
 
PTWR 135
INTRODUCTION TO APPLIED TECHNICAL WRITING
5 cr.
Computational Skills
 
PTCS 110
PROFESSIONAL TECHNICAL COMPUTATIONAL SKILLS
5 cr.
Human Relations
5 cr.
Major Area Requirements
PBAK 110
ARTISAN BREADS
9 cr.
PBAK 111
EARLY MORNING PRODUCT
5 cr.
PBAK 120
VIENNOISERIE
9 cr.
PBAK 121
COOKIES, BROWNIES, BARS AND QUICK BREADS
5 cr.
PBAK 130
CAKES, DESSERTS AND TORTES
9 cr.
PBAK 131
RETAIL OPERATIONS AND BARISTA
5 cr.
PBAK 200
APPLIED PROFESSIONAL DEVELOPMENT
9 cr.
PBAK 210
PRODUCTION BAKING
9 cr.
PBAK 211
CHOCOLATE LAB
5 cr.
PBAK 220
PASTRY CHEF/RESTAURANT BAKING
9 cr.
PBAK 221
RETAIL/MERCHANDISING, INVENTORY/PURCHASING
5 cr.
PBAK 230
CAPSTONE PROJECT
6 cr.
PBAK 231
INDUSTRY INTERNSHIP
4 cr.
Total Required Credits: 104
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 know or be able to do by the end of a certificate or degree at Clark College. After successful completion of this program, students will be able to:
  • Demonstrate and clearly explain an effective strategy to solve a quantitative problem. (GE)
  • Articulate well-considered ideas and written claims to an academic audience, using effective rhetorical techniques, properly credited evidence, and a command of Standard English. (GE)
  • Demonstrate interpersonal/human relations skills. (GE)
  • Apply processes of baking, including concepts of ingredient cause and effect, in a daily routine.
  • Accurately follow a formula, with notes, to completion.
  • Perform accurate mathematical operations appropriate to baking.
  • Operate commercial baking equipment and tools using standard safety and sanitation procedures.
  • Demonstrate accurate use of both digital and balance scales.
  • Demonstrate effective time management.
  • Demonstrate effective bakery management skills.
Cuisine Fundamentals (CA)
This program is designed to provide a solid foundation of necessary skills and practices for entry level employment.
Major Area Requirements
CUIS 110
CULINARY FUNDAMENTALS I
5 cr.
CUIS 111
PROFESSIONAL COOKING I
8 cr.
CUIS 120
CULINARY FUNDAMENTALS II
5 cr.
CUIS 121
PROFESSIONAL COOKING II
8 cr.
CUIS 130
CULINARY FUNDAMENTALS III
5 cr.
CUIS 131
PROFESSIONAL COOKING III
8 cr.
Specialized Short courses
In addition to the courses listed above, students must complete a minimum of four (4) credits from the classes listed below.
CUIS 140
CLASSIC AND MODERN SOUPS AND SAUCES
2 cr.
CUIS 141
MEAT CUTTING AND FABRICATION
3 cr.
CUIS 142
WINE, BEER, SPIRITS AND FOOD PAIRINGS
2 cr.
CUIS 143
RESTAURANT BAKING
2 cr.
CUIS 144
BANQUET AND BUFFET PLANNING AND EXECUTION
2 cr.
CUIS 145
WINE APPRECIATION
3 cr.
Total Required Credits: 43
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 know or be able to do by the end of a certificate or degree at Clark College. After successful completion of this program, students will be able to:
  • Apply the basics of classical, modern, and healthy cooking techniques.
  • Identify and describe a variety of food ingredients and specifications with focus on sustainable, organic, nutritional needs; specialty diets; and aspects of vegetarian and veganism.
  • Demonstrate proper kitchen sanitation, safety and professionalism in the workplace.
  • Identify and demonstrate proper use of kitchen tools and equipment.
  • Demonstrate basic measuring, conversion, food costing and yield management practices.
  • Demonstrate cook to order practices with American and International cuisine.
  • Apply teamwork, workplace ethics, customer service and communications in the workplace.
Cuisine Management (AAT)
This program prepares students for a wide variety of employment opportunities in the food service and hospitality industries. Some of these employment venues include restaurants, resorts, assisted living communities and hospital environments. This program is designed to provide a solid foundation of necessary skills and practices for entry level employment. The curriculum is delivered in a competency based format with a focus on skill development, production and customer service. In addition to skill development the curriculum also includes a focus on healthy cooking options, special dietary needs, international cuisine, food cost management, industry trends and sustainable production.
General Education Requirements
Communication Skills
 
PTWR 135
INTRODUCTION TO APPLIED TECHNICAL WRITING
5 cr.
Computational Skills
 
PTCS 110
PROFESSIONAL TECHNICAL COMPUTATIONAL SKILLS
5 cr.
Human Relations
5 cr.
Major Area Requirements
CUIS 110
CULINARY FUNDAMENTALS I
5 cr.
CUIS 111
PROFESSIONAL COOKING I
8 cr.
CUIS 120
CULINARY FUNDAMENTALS II
5 cr.
CUIS 121
PROFESSIONAL COOKING II
8 cr.
CUIS 130
CULINARY FUNDAMENTALS III
5 cr.
CUIS 131
PROFESSIONAL COOKING III
8 cr.
CUIS 200
APPLIED PROFESSIONAL DEVELOPMENT
9 cr.
CUIS 210
ADVANCED CULINARY FUNDAMENTALS
5 cr.
CUIS 211
ADVANCED CULINARY PRACTICES
8 cr.
CUIS 220
MANAGEMENT AND BANQUET THEORY
5 cr.
CUIS 221
MANAGEMENT PRACTICES
8 cr.
CUIS 230
CUISINE CAPSTONE
6 cr.
CUIS 231
INDUSTRY INTERNSHIP
4 cr.
Specialized Short Courses
In addition to the courses listed above, students must complete a minimum of six (6) credits from the classes listed below.
CUIS 140
CLASSIC AND MODERN SOUPS AND SAUCES
2 cr.
CUIS 141
MEAT CUTTING AND FABRICATION
3 cr.
CUIS 142
WINE, BEER, SPIRITS AND FOOD PAIRINGS
2 cr.
CUIS 143
RESTAURANT BAKING
2 cr.
CUIS 144
BANQUET AND BUFFET PLANNING AND EXECUTION
2 cr.
CUIS 145
WINE APPRECIATION
3 cr.
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 know or be able to do by the end of a certificate or degree at Clark College. After successful completion of this program, students will be able to:
  • Apply the basics of classical, modern, and healthy cooking techniques.
  • Identify and describe a variety of food ingredients and specifications with focus on sustainable, organic, nutritional needs; specialty diets; and aspects of vegetarian and veganism.
  • Demonstrate proper kitchen sanitation, safety and professionalism in the workplace.
  • Identify and demonstrate proper use of kitchen tools and equipment.
  • Demonstrate basic measuring, conversion, food costing and yield management practices.
  • Demonstrate cook to order practices with American and International cuisine.
  • Apply teamwork, workplace ethics, customer service and communications in the workplace.
  • Demonstrate effective management skills.
  • Demonstrate professional cooking skills and skills in menu and recipe interpretation and conversion, proper cooking methods, plating and saucing principles to carry out complete dinner and/or banquet service.
  • Demonstrate advanced storeroom inventory, management, purchasing and quality control.
  • Articulate well-considered ideas and written claims to an academic audience, using effective rhetorical techniques, properly credited evidence, and a command of Standard English. (GE)
  • Demonstrate and clearly explain an effective strategy to solve a quantitative problem. (GE)
  • Demonstrate interpersonal/human relations skills. (GE)