Culinary Arts
Culinary Arts
The Culinary Arts Department offers a four-year course of study for talented and disciplined students who aspire to be chefs and/or foresee a career within the broad scope of culinary. NOCCA’s Culinary Arts program, developed in collaboration with the Emeril Lagasse Foundation, features the first of its kind curriculum for high school students. In classes concentrating on hands-on training and technique, students are provided the opportunity to work side by side with industry leading chefs who serve as professional mentors while delivering all aspects of curriculum. Students are treated like young professionals and held to high expectations in basic cooking techniques, uniform standards, sanitation, nutrition, gardening and growth of skill set.
Audition Requirements
Students currently in 8th-11th grades may apply for the Half-Day Arts Conservatory (9-12 Grade)
Include with your completed application:
Looking through the lens of the NOCCA DNA (click here to view), please submit the following five items:
- An essay explaining how you, as a NOCCA Culinary student, would apply the NOCCA DNA and show up every day as a valuable member of the community.
- Choose and submit a recipe of your liking that you will cook and film for submission.
- A short video (2 mins max) of you cooking and explaining your chosen recipe.
- A short video (1 min max) of you demonstrating your knife skills. Knife Skills Demo
- A written critique of your chosen recipe and your execution. This is the same recipe that you use for your video.
During the audition:
- You will be scheduled for an in-person interview with one or more of the chef instructors who will ask you a series of questions about your experiences, expertise, and commitment. Prepare to discuss your interest in culinary arts, what or who inspires you, and any experience or training. A second interview or kitchen stage may be required.
- Be prepared to be involved in an individual or group discussion which may include, but not be limited to, weights and measures, product identification, and basic knowledge of cooking techniques. Weights and Measurements
- Be prepared to get creative and provide menu or product ideas for thematic events.