The Tod and Maxine McClaskey Culinary Institute
The culinary and hospitality industries are experiencing tremendous growth. Employers all over the nation are looking for people who not only have 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 programs that prepare students to meet the growing demand for culinary and hospitality professionals. Our programs emphasize the mastery of the fundamentals as well as management and critical thinking skills to prepare students for a range of career opportunities.
Working in a new state-of-the-art facility, students gain real-world experience in high-volume food production, service, and retail settings. The Culinary Institute also creates a community space on campus that highlights the growing influence of food on our culture while giving students valuable hands-on experience in a production kitchen, retail bakery, food kiosks, and a full-service dining room.
Whether you aspire to be an executive chef, a catering manager, a restaurant manager or open your own food-related small business, the Cuisine program will prepare you for a range of career opportunities.
Whether you aspire to be a pastry chef, lead baker, bakery manager, or open your own food-related small business, the Professional Baking and Pastry Arts program will prepare you for a range of career opportunities.
The McClaskey Culinary Institute is not only a space to learn in, we offer food to the public. We look forward to serving you at our full-service retail bakery and barista bar, grab-and-go items, food court, and a student-run restaurant. Some of our services are limited due to Covid-19 regulations, but we are still offering food on campus.
A Transformative Gift
Thanks to a $4 million gift from The Tod and Maxine McClaskey Family Foundation, Clark was able to transform its existing facility into a state-of-the-art teaching and dining establishment. The redesigned building includes a glass façade, outdoor dining space, fresh and prepared food choices, and an open food court layout. As home to the revamped Cuisine Management and Baking and Pastry Arts programs, the space allows visitors to see and interact with students, bringing food preparation and learning to the whole college.