Welcome to Culinary Arts and Hospitlity1 and Culinary Arts and Hospitality 2

    The next couple of years are going to include dramatic changes in food preparation. 

    Many restaurants will close because of the unwillingness of people to eat in close proximity

    to other people who may transmit Corona virus.  Food grown and produced for groceries will go through

    new processes to assure more sanitation standards are met.  The "to go" and "curbside pick up" market is

    likely to increase dramatically and there will be the expectation of better quality.  Cooking at home may begin

    to appeal to more and new ingredients, recipes, and equipment will be needed.


    I expect the need for more trained culinary professionals than ever to fulfill new and exciting careers.  Being a restaurant chef 

    will no longer be the only measure of success.  With the growth of the profession, salaries and wages will be increased

    to reflect the training and experience of the culinary professional.  Solid practices and standards

      will be reached as safe and wholesome food finds its way to our tables.


    These classes will help develop skills necessary for a professional career in the culinary arts.


    Ms. Wanda Metzger

    My career has been extensive in both teaching and culinary.  

    Graduated University of North Carolina 

    English teacher

    Owned and operated catering business

    Taught Foods 1 and 2 

    Food Safety manager and HACCP coordinator certification at NCSU

    Teacher of Culinary Arts  LCHS

     919-776-7541  ext.  2597   wmetzger.ls@lee.k12.nc.us

    I am aware that this year will be different from all others

    1st Block   8:30 - 9:30  Live Instruction                              I also believe that the curriculum for our class will adapt

    2nd Block  9:45 -  10:45 Live Instrucion                             well to the scheduling.  Culinary students will be able to

    Lunch      10:45 -  11:30                                                   take on some individualized learning and explore areas of

    Faculty Office Hours   11:30-12:30                                     culinary practice that are usually unavailable due to class

    3rd Block  12:30-1:30 Live Instruction                                time restraints.  It can be a rewarding experience for all.

    4th Block   1:45 - 2:45 Live Instruction                               

    Faculty Office Hours   2:45-3:15                                         Please do not hesitate to contact me if you have questions

                                                                                            or concerns.  Your child's learning is very important to me

    4th Block  1:45 - 2:45