After years of working in a building that she described as a puzzle of past remodels, Alison Dolder is thrilled she will lead 2017 classes in a state-of-the-art space.
Dolder, head of the professional baking and pastry arts program at Clark College, will instruct in a new building that includes a production kitchen, retail bakery, full-service dining room and variety of food kiosks.
After four years of developing an updated curriculum and modernizing the existing kitchens and dining spaces, the Tod and Maxine McClaskey Culinary Institute will welcome its first class of students in the fall. The goal is to create community space on campus that highlights the growing influence of food on contemporary culture, according to Tim Cook, vice president of instruction at Clark.
The updated space is the result of a $4 million gift from the McClaskey Family Foundation and fundraising from the Clark College Foundation, community partners and financial commitments from Clark College. The total project cost is $10.5 million.
“We are excited at the possibilities of partnering with individuals, businesses, other foundations, alumni and friends in order to complete the project this year,” said Rhonda Morin, communications director. “We welcome anyone who would like to partner with us to contact the Clark College Foundation.”