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, preparing you for jobs in all phases
of the hospitality industry.
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.
Management
Skills
The second-year program gives
you a management background and the confidence to direct and supervise
other employees. All phases of restaurant management are covered.
Time is also spent on job interview techniques
and resume preparation. After classroom theory, as a management
student, you will go into the lab and manage a station in the
campus kitchen.
Student managers rotate
assignments throughout the year to gain experience in all phases
of the food service operation.
