Cuisine Management

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

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

• CUIS 110       Culinary Fundamentals I
• CUIS 111       Professional Cooking I
• PTCS 110      Professional Technical Computational Skills

Quarter 2

• CUIS 120       Culinary Fundamentals II
• CUIS 121       Professional Cooking II
• CUIS 1xx        Short Course (topic determined by instructor)

Quarter 3

• CUIS 130       Culinary Fundamentals III
• CUIS 131       Professional Cooking III
• CUIS 1xx        Short Course (topic determined by instructor)  

Quarter 4

• CUIS 200       Applied Professional Development
• PTWR 135    Professional Technical Writing

YEAR 2

Quarter 1

• CUIS 210       Culinary Fundamentals IV
• CUIS 211       Advanced Culinary Practices
• Human Relations (may select from multiple options)                 

Quarter 2

• CUIS 220       Management and Banquet Theory
• CUIS 221       Management Practices
• CUIS 1xx        Short Course (topic determined by instructor)

Quarter 3

• CUIS 230       Cuisine Capstone Project
• CUIS 231       Industry Internship

Questions?

To learn more about the program or to be added to a waiting list for enrollment, please contact:

• Aaron Guerra, Cuisine Instructor, aguerra@clark.edu or (360) 992-2304
• Earl Frederick, Cuisine Instructor, rfrederick@clark.edu or (360) 992-2326