A wet sponge. Slime. Something that looks like it belongs in the ocean. All were accurate descriptions high school students gave of seitan dough – a plant-based meat substitute – during this year’s STEM Camp.
Clark College’s own Chef Aaron Guerra competed in the Soup’s On Battle of the Chefs fundraiser for SHARE.
Programs help students “earn as they learn” cuisine management, cybersecurity, and welding technologies Clark College recently received certification of three new Career Launch programs at the college. The programs join six other Career Launch at the college. Career Launch is a Washington state program that provides students with opportunities to “earn as they learn” through partnerships between public educational institutions and local employers that provide meaningful, high-quality, and…
College hosts drive-through cookout honoring the emancipation of Black enslaved people Clark College celebrated the emancipation of Black enslaved people with its inaugural Juneteenth Drive-Through Cookout on Friday, June 11. The event was organized by the college’s Office of Diversity, Equity & Inclusion and culinary programs. Clark College’s McClaskey Culinary Institute and ODEI provided 100 boxed lunches for students. In…
Since the global pandemic began, Penguin Pantry—the college’s on-campus food bank for students—has doubled the amount of food it distributes monthly. It typically has distributed one box of shelf-stable food and a loaf of bread donated by community partners. Now Clark College is partnering with its own instructional programs to increase the food support it…
When COVID-19 closed bakeries, Clark College found a way for students to continue learning When Sofiya Saakyan, a student in Clark College’s Professional Baking and Pastry Arts program, called Baron Patisserie in early April to check on her planned spring quarter internship there, the bakery was closed indefinitely due to COVID-19. The owner told her he wasn’t sure…
McClaskey Culinary Institute opens its doors to the public on Nov. 28 On Tuesday, November 28, Clark College will launch a new era in the region’s culinary scene as it hosts the ribbon-cutting ceremony for its Tod and Maxine McClaskey Culinary Institute. The modern, 20,615-square-foot facility provides a variety of fast, fresh,…
Information sessions for prospective students to be held Feb. 23 and March 6 Clark College is excited to announce the launch of the new Cuisine Management and Professional Bakery and Pastry Arts programs. After four years of developing an updated curriculum and modernizing the existing kitchens and dining spaces, the new Tod…
A donation from the McClaskey Family Foundation helps make new teaching and dining facility possible Clark College President Robert K. Knight announced that the Tod and Maxine McClaskey Family Foundation made a $4 million gift to the college’s culinary program that will transform the learning process for students, as well as the…
Clark College greets new academic year The parking lots were filled. The Bookstore was bustling. And the sunshine poured down as if to comfort those who were still mourning the end of their summers as they started the 2015 fall quarter at Clark College on Monday, September 21. Returning students got to see…
