Cuisine Management

The mastery of skills lets you prepare any food your hearts desire

Cuisine Management

The Cuisine program will provide a solid foundation for cooking and for managing a kitchen by focusing on fundamentals including food safety, handling and sanitation; knife skills; kitchen math, and the theories behind various cooking methods. From there, classes become more in-depth and cover topics including professional cooking, basic meat and protein preparation, healthy and local cooking, kitchen station rotation, menu planning, cost control, international and regional cuisine, banquets and buffets and more.

Your on-campus experience in the new, state-of-the-art facility at the heart of the Clark College campus will give you the real-world skills that are in demand at restaurants, bakeries and corporations who seek out our culinary graduates.

Download Culinary Institute Program Application

Class Schedule

The following are the courses for the Cuisine Management Associate of Applied Technology degree plan (104 credits).

YEAR 1

Quarter 1

Quarter 2

Quarter 3

Quarter 4

 

YEAR 2

Quarter 1

Quarter 2

Quarter 3

 

Questions?

To learn more about the program or to be added to a waiting list for enrollment, please contact Aaron Guerra, Cuisine Instructor, at aguerra@clark.edu or (360) 992-2304.