NRTC Culinary Arts

10/06/2026

10/05/2026

We are still looking for sponsors!

The NRTC Culinary Arts Program is excited to host the 3rd Annual Nevada Culinary Classic Competition on Friday, November 13th, and we would love for you to be part of this exciting event!

The Nevada Culinary Classic gives high school culinary students the opportunity to:
- Develop real-world culinary skills
- Practice teamwork and professionalism
- Build confidence and communication skills
- Connect with local businesses and industry professionals

Why Sponsor???
Your sponsorship directly supports an educational experience that allows students to put their culinary skills into action. Your generosity helps us provide the supplies, resources, and opportunities needed to make this competition a success. Please see the attached flyer if you are interested in sponsoring this event. All sponsorships are due October 23rd.

Your support makes a difference! Help us give our students the opportunity to compete, create, connect, and grow while showcasing the talent of tomorrow's culinary professionals!

Interested in becoming a sponsor? Contact Chef Emily Daniel at NRTC.
Phone: 417-448-2090
Email: [email protected]

10/02/2026

FRIDAY NIGHT PLANS? WE’VE GOT YOU COVERED!

Cancel the cooking, skip the drive-thru, and let our NRTC Culinary Arts students handle dinner!

Join us at the Elks Lodge on Friday, October 2nd for a delicious meal prepared and served by our NRTC Culinary Arts students!

🍗 Chicken Wrap
🍟 Crispy Fries
🥗 Coleslaw
🍪 Cookie

And did we mention… WE’RE SERVING IT FROM OUR BRAND-NEW, STUDENT-RUN FOOD TRAILER?!

This is more than just a meal—it’s a hands-on learning experience that gives our students the opportunity to put their culinary, customer service, teamwork, and business skills into action!

Come grab a meal, support our students, and check out The Food Lab!

📅 Friday, October 2nd
📍 Elks Lodge
🍴 Come hungry & support NRTC FCCLA/Culinary Arts!
💲 $10 a meal
⏰ Starting at 6:00 PM

Your Friday dinner plans = DONE.
We can’t wait to serve you!

10/02/2026

FRIDAY NIGHT PLANS? WE’VE GOT YOU COVERED!

Cancel the cooking, skip the drive-thru, and let our NRTC Culinary Arts students handle dinner!

Join us at the Elks Lodge on Friday, October 2nd for a delicious meal prepared and served by our NRTC Culinary Arts students!

🍗 Chicken Wrap
🍟 Crispy Fries
🥗 Coleslaw
🍪 Cookie

And did we mention… WE’RE SERVING IT FROM OUR BRAND-NEW, STUDENT-RUN FOOD TRAILER?!

This is more than just a meal—it’s a hands-on learning experience that gives our students the opportunity to put their culinary, customer service, teamwork, and business skills into action!

Come grab a meal, support our students, and check out The Food Lab!

📅 Friday, October 2nd
📍 Elks Lodge
🍴 Come hungry & support NRTC FCCLA/Culinary Arts!
💲 $10 a meal
⏰ Starting at 6:00 PM

Your Friday dinner plans = DONE.
We can’t wait to serve you!

10/01/2026

Need Friday dinner plans??!!

Join us at the Elks Lodge on Friday, October 2nd for a delicious meal prepared and served by our NRTC Culinary Arts students!

🍗 Chicken Wrap
🍟 Crispy Fries
🥗 Coleslaw
🍪 Cookie

And did we mention… WE’RE SERVING IT FROM OUR BRAND-NEW, STUDENT-RUN FOOD TRAILER?! 🎉

This is more than just a meal—it’s a hands-on learning experience that gives our students the opportunity to put their culinary, customer service, teamwork, and business skills into action!

Come grab a meal, support our students, and check out The Food Lab!

📅 Friday, October 2nd
📍 Elks Lodge
🍴 Come hungry & support NRTC FCCLA/ Culinary Arts!
💲$10 a meal
Start: 6:00 pm

We can’t wait to serve you!

09/30/2026

Level 1 students wrapped up their Baking Unit today with homemade scones! They practiced proper mixing techniques, measuring, shaping, and baking while focusing on creating a tender, flaky texture.

Level 2 students are putting their skills to work as they prepare and complete catering orders, focusing on organization, teamwork, time management, and professional food production.

09/30/2026

Level 1 students are continuing their Baking Unit and put their muffin skills to work! Students practiced the muffin method, which involves combining the dry and wet ingredients separately before gently mixing them together. This method helps create the tender, slightly dense texture we associate with muffins. Each student also added their own special ingredient, creating a variety of flavors, from blueberries and bananas to sliced almonds and more!

Level 2 students put their culinary and customer-service skills to work by catering a luncheon for guests in our building. They prepared made-to-order chicken wraps, pasta salad, and cookies, focusing on organization, timing, presentation, and serving quality food to customers. They even tried their hand at making dirty sodas!

09/28/2026

Don’t forget to join us at the Elks Lodge on Friday, October 2nd for a delicious meal prepared and served by our NRTC Culinary Arts students!

🍗 Chicken Wrap
🍟 Crispy Fries
🥗 Coleslaw
🍪 Cookie

And did we mention… WE’RE SERVING IT FROM OUR BRAND-NEW, STUDENT-RUN FOOD TRAILER?! 🎉

This is more than just a meal—it’s a hands-on learning experience that gives our students the opportunity to put their culinary, customer service, teamwork, and business skills into action!

Come grab a meal, support our students, and check out The Food Lab!

📅 Friday, October 2nd
📍 Elks Lodge
🍴 Come hungry & support NRTC FCCLA/ Culinary Arts!
💲$10 a meal

We can’t wait to serve you!

09/25/2026

Our Level 1 students were busy making cream puffs today! They practiced the proper technique for piping pâte à choux (bagged dough), focusing on consistent portioning, piping technique, oven temperature, and proper baking methods. They also worked on developing attention to detail and presentation skills.

Our Level 2 students put the rest of their homemade buttermilk to good use by making Honey Cinnamon Scones! Students practiced the biscuit method, proper measuring, dough handling, shaping, portion control, and baking techniques while creating a delicious finished product.

09/25/2026

Level 1 Culinary students are diving into their Baking Unit! Yesterday, students made yeast bread while focusing on proper kneading techniques and learning how to use the proofer to help their dough rise. There’s nothing better than learning the science and skills of baking through hands-on practice!

Level 2 Culinary students are working through their Dairy Unit and took things from scratch—literally! Students made their own butter, carefully saving the leftover buttermilk to use in cinnamon banana donuts. They also turned their homemade butter into a delicious compound butter, which they paired with fresh yeast bread.