The award winning Clark College Culinary Arts program trains chefs, professional bakers, table service personnel, and restaurant and bakery managers. Students learn all facets of the industry, including menu planning, purchasing, food preparation, kitchen management, and table service, for all sizes of operations from short-order cook to elegant banquets.

The Clark College Culinary Arts program offers certificates of proficiency and degrees in Cooking/Restaurant Management and Baking/Bakery Management.

Course Descriptions can be found at Food-Culinary Arts and Baking-Culinary Arts on the Clark College Web site.

Longtime Culinary Arts Professor George Akau was honored at American Culinary Federation (ACF) Chefs de Cuisine Society of Oregon's annual Chef of the Year dinner, held on October 16, 2011 at E.B. Hamilton Hall in Fort Vancouver.

He was awarded the Chef Emeritus honor for his many years of service to the society. He has served for more that 20 years on the society's board of directors. He has also been the chairman for several Governor's dinners and, in 1983, he was selected as the society's Chef of the Year.

Professor Akau is a member of the American Academy of Chefs, a select group of chefs with only a few thousand members in the United States.

Clark College Culinary Arts Professor Larry Mains has received the 2010 Chef Emeritus Award from the American Culinary Federation (ACF) Chefs de Cuisine Society of Oregon. 

He was honored for his “continued and lengthy commitment and contributions to our Society, our profession, and to mentoring and teaching our generations.”  The award was presented during the organization’s Chef of the Year dinner on Nov. 6.

This is the fourth time in his career that Professor Mains has been honored by this professional organization.  In 1985, he received the Chef of the Year Award.  He was named Instructor of the Year in 2002 and, in 2005, he received the Charles Altorfer Professionalism Award.

Check out our weekly menu for the Clark Room.