Need for new Culinary Institute at Clark promises fresh and healthy food
Cuisine and Professional Baking and Pastry Arts Programs
Clark College’s Culinary Arts, Food program opened on campus in 1958. A kitchen and dining facility was built in 1980 and at that time considered state of the art. Over the years there have been minor upgrades, but there have been no structural or service improvements to the facility as of 2014, when this story was published.
That needs to change. We must be relevant in the industry. Clark is committed to producing healthy food options for our students so they stay on campus to learn, remain engaged and complete their educational goals.
The college will make that change by remodeling the existing space to modernize the restaurant, production kitchen and Bakery and add a food court with grab-and-go kiosks for an estimated $8.5 million.
As Clark College Foundation raises funds for this project, the Culinary Arts’ curriculum has undergone face-lift. Based on input from public and industry partners and a survey, the updated teaching methods will focus on demonstration training, theory and skill development.
The new program:
- offers labs on fundamental culinary skills and techniques,
- showcases certified instructors and visiting chefs demonstrating local, regional and international cuisines,
- provides tasty vegetarian, vegan and food-sensitive options,
- teaches industry trends and career options, and
- accepts new students only in the fall with several certificate and degree options.
For the new curriculum to thrive, the facility will be modernized to include Smart classroom technology, a friendly and easy to access food court, fresh food cooked to order, ethnic and specialty food choices and open-kitchen and dining room spaces.
In the past, the Culinary Arts and Baking programs were consistently at or over capacity. By remodeling the existing facility to make it relevant in the marketplace, more students will have the resources to produce healthy and fresh food options.
The new Culinary Institute at Clark College with programs in Cuisine and Professional Baking and Pastry Arts will help the regional food service and hospitality industry reap the benefits of receiving employees ready for employment on day one.