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n the Culinary Arts program students learn about careers in the food science industry; execute care and use of commercial culinary equipment; perform front-of-the-house and back-of-the-house managerial duties; prepare quality food products and present them creatively; demonstrate safety and sanitary work procedures; understand food science and related to cooking and baking; and utilize nutrition concepts when planning meals/menus.

The program offers skills-based instruction in both a residential and commercial kitchen. Students learn about basic nutrition, safety and sanitation related to cooking and storage of foods. Culinary 3 and 4 offers students’ honors credit for successful completion. Our students compete in local and national competitions from food prep to cooking fine arts. The Culinary Program classes offer extensive project-based learning, job shadowing opportunities and hands on skills training and prepares students for careers in the hospitality and tourism, and culinary professions.


Students learn proper chopping techniques.
Students learn proper cutting techniques.
Students learn how to setup and serve a banquet.
Awards from culinary competition


Culinary Arts 1

Culinary 1 is designed to provide students with competencies basic to a cluster of occupations in the food service industry and to develop skills, knowledge, and attitude for success and advancement in a specialized occupational proficiency program.  Course content includes employability skills, qualifications and career opportunities; introduction to operational procedures; basics of nutrition; characteristics and functions of types of food service establishments; safety, sanitation, security, and storage procedures; identifications, use, care and storage of commercial tools and equipment; cooking terms and vocabulary; standard and metric measurements; food preparation; and rules and regulations governing the food industry.

Culinary Arts 2

Culinary 2 has increased laboratory instructions and activities so students may develop their skills in using commercial equipment and tools safely and quickly in the preparation of food.  Instructional units include planning, scheduling, and simplifying work patterns; cost and portion control; customer relations; management of time, energy, space, and using standard recipes.

Culinary Arts 3

Culinary Arts 4

Culinary 3 and 4 are honors courses that offers extensive experience in culinary arts. Students plan and conduct many small and large scale projects.  Leadership and Management are key components of these courses.


NRFSP Certified Food Safety Manager

Certified Food Protection Manager


Dana Luff

Instagram and Facebook:  @NSBHSCulinary