Children Explore Food with Clark's Culinary Team

Child and Family Studies children tour MCI and practice baking skills

Pictured: Lucy Winslow (left) shows a garden worm to children from Child and Family Studies.

Kids plopped giant globs of bright blue and orange frosting on their cookies, piling high the sugary goodness before dousing it with handfuls of colorful sprinkles and M&Ms.  

It was a special field trip for the children from Child and Family Studies' Early Learning Center as they explored a part of campus they don't normally see, and learned baking skills along the way. 

Before getting their hands messy, the children toured the McClaskey Culinary Institute (MCI) with Chef Aaron Guerra and service lead Lucy Winslow. Donned in hairnets, they smelled pesto and various spices, learned about the kitchen's equipment, and talked about the importance of safety and hygiene. They even learned why chefs call out "corner" when walking around a corner in a busy kitchen. 

The children led with curiosity throughout the day. "What's that one?" rang through the kitchen as they pointed at unfamiliar equipment and asked questions about how different foods were prepared. Chef Aaron demonstrated how to weigh pasta on a scale, allowing the children a closer look at some of the steps that go into preparing foods they know and love. 

The class also ventured outside to explore the MCI's garden, where they searched the soil for worms and learned about the herbs and vegetables growing there.

Then, it was time to practice their own culinary skills. Clark's baking students helped the children decorate cookies, offering encouragement and permission to be creative. 

"Smear the frosting on your cookie in whatever way brings you joy!" said second-year baking student Emma Dallegge. 

When one child asked if he could eat his finished cookie, Emma had a simple answer: "You HAVE to taste your product!" 

After licking his spatula, the young chef offered a glowing review: "Blue frosting tastes like yumminess." 

The visit is part of a larger Child and Family Studies initiative to introduce children to the many departments, people, and roles across campus that make up the Clark College community. They previously visited Clark's maintenance team, where they learned about the tools and equipment used to keep campus in top-top shape. 

From kitchens and gardens to maintenance equipment, the campus is becoming more familiar to the curious minds at the Early Learning Center.

Learn More About Child and Family Studies at Clark College

Clark College's Child and Family Studies provides a variety of services to families, which are open to Clark students and employees, as well as members of the greater community, and serves children ages 12 months to five years. 

The Child and Family Studies program is founded on a belief in the importance of early childhood education and that children learn best in environments that foster inquiry. Classrooms are designed to encourage young learners to engage with materials that interest them. Every classroom is overseen by an experienced teacher; Clark students enrolled in the Early Childhood Education program are also present, as well as aides, college faculty, and other parents. Learn more about Child and Family Studies. 

Learn More About Clark's Culinary Institute

The Tod and Maxine McClaskey Culinary Institute at Clark College is the only public, accredited culinary program in the metro region offering a two-year associate in applied technology degree. Students benefit from a rigorous curriculum, a seasoned team of instructors with real-world experience, state-of-the-art culinary facilities, and strong industry partnerships.  

Photos: Clark College/Carly Rae Zent and Sara Irons

Story by Malena Goerl, Staff Writer, Communications and Marketing