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Culinary Arts
Our Mission
The Culinary Arts Program provides hands-on, industry-aligned training that builds strong culinary skills, safe kitchen practices, and essential employability skills. Through applied learning and real-world experience, students gain the confidence, certifications, and professionalism needed for success in the food service industry.
Our Vision
The Culinary Arts Program aims to inspire every student to discover their passion for cooking and develop the skills needed for lifelong success. We envision an inclusive, industry-focused learning environment where creativity, cultural awareness, and career-readiness prepare students to thrive in the evolving culinary and hospitality field.
Our Values
- Safety First - We strive to uphold high standards of safety and sanitation to ensure a secure, professional learning environment.
- Respect & Professionalism - We treat people, tools, and ingredients with respect while demonstrating teamwork, integrity, and responsible behavior.
- Career & College Readiness - We build the technical, academic, and employability skills needed to succeed in culinary arts and all future career pathways.
- Lifelong Learning & Growth - We approach every task with curiosity and a growth mindset, using challenges and mistakes as opportunities to improve.
- Real-World Skills for Life - We develop practical life skills, such as nutrition, problem solving, and organization, that support success beyond the classroom.
Our Goals
- Strengthen Technical and Safety Skills - Students will develop proficiency in foundational culinary techniques, knife skills, food preparation, and safe, sanitary kitchen practices that meet industry standards.
- Build Career and Life Readiness - Students will grow in employability skills—including communication, teamwork, professionalism, problem solving, organization, and time management—to prepare for both culinary careers and everyday life.
- Earn and Apply Industry Certifications - Students will work toward industry-recognized credentials, such as ServSafe, and apply this knowledge during hands-on labs, catering events, and real-world culinary experiences.
- Foster an Inclusive, Respectful, and Growth-Oriented Learning Environment - Students will contribute to a positive classroom culture built on respect, safety, collaboration, curiosity, and lifelong learning, using challenges as opportunities for improvement.
Welcome From Our Culinary Arts Coordinator
Ms. Nhim is a culinary educator with over 20 years of industry experience and 13 years of teaching experience in high school CTE culinary and hospitality. She has been with North Orange County ROP since 2011 and joined Sonora in 2012. She brings a strong foundation in professional cooking and is currently earning her Master’s degree in Career and Technical Education to strengthen her curriculum and leadership skills further.
She has helped work on major program improvements, including remodeling the school’s culinary lab and curriculum development. She is passionate about creating inclusive, hands-on learning environments where students build real culinary skills and confidence.
Ms. Nhim believes in teaching meaningful life and career skills through culinary arts, emphasizing safety, creativity, teamwork, professionalism, and problem-solving. Her goal is to inspire students to become lifelong learners who take pride in their craft and see the value of culinary education in their future pathways.
Ms. Nhim is passionate about sharing her love of cooking and food with students, showing them how food can bring people together, spark creativity, and help us explore the world one bite at a time.
Ms. Nhim is committed to creating an inclusive, safe, and engaging learning environment where students build confidence, develop professional and life skills, and grow as lifelong learners.
Chef Stephanie Nhim, B.S. CPP; Culinary Diploma CSCA: M.S. CTE (Spring 2026)
Phone: (562) 266-2187
Email: snhim@fjuhsd.org