Check out our program offerings!
Culinary Arts & Hospitality 1, 2, 3, 4, Advanced Studies and Co-op
Foods and Nutrition I and Food Science
Agriscience and Horticulture 1 and 2
Foods and Nutrition I and Food Science
Agriscience and Horticulture 1 and 2
Meet our Instructors
Mrs. Hoskins
Courses Taught: Culinary Arts & Hospitality 1, 2, 3, 4, Advanced Studies and Co-op
Erica Hoskins is a graduate of Virginia Tech with a degree in child development and a masters degree in career technical education. Her experience working with organizations like Head Start and the Boys and Girls Club, along with her food service experience, provides a foundation from which she sets about her passion for closing the hunger gap. Last year, her team won the Jr. Chef National’s title, which focuses on getting students excited about eating healthy and the National School Lunch Program. In 2011, Erica received financial support and in kind contributions from Bland Landscaping to start a school garden at Apex (old campus) and as the Career and Technical Education (CTE) department chair she has worked to build a strong farm-to-table curriculum collaboration between Family & Consumer Sciences (FCS) and Agricultural education programs.
Mr. Clark
Courses Taught: Agriscience and Horticulture 1 and 2
John Clark is a recent graduate from NC State in Agricultural Education and former North Carolina FFA state officer. His passion for horticulture and urban agriculture provides a perspective on food production that helps to bridge the gap from farm-to-table. He enjoys seeing students find ways to apply knowledge learned in the classroom to solve real world challenges, like food security.
Ms. O'Brien
Courses Taught: Foods & Nutrition 1, Honors Food Science, and Culinary Arts & Hospitality I
Rebecca O’Brien is a graduate of Meredith College with a degree in Family and Consumer Sciences and minor in Food & Nutrition. She is passionate about food and nutrition education, and advocating for food insecurity awareness. Her experience includes teaching nutrition education lessons to food insecure youth through the Expanded Food and Nutrition Education Program. She also served on the executive leadership team of the Campus Kitchens Project, a non-profit that prepares weekly meals repurposing food waste from local businesses.
Courses Taught: Culinary Arts & Hospitality 1, 2, 3, 4, Advanced Studies and Co-op
Erica Hoskins is a graduate of Virginia Tech with a degree in child development and a masters degree in career technical education. Her experience working with organizations like Head Start and the Boys and Girls Club, along with her food service experience, provides a foundation from which she sets about her passion for closing the hunger gap. Last year, her team won the Jr. Chef National’s title, which focuses on getting students excited about eating healthy and the National School Lunch Program. In 2011, Erica received financial support and in kind contributions from Bland Landscaping to start a school garden at Apex (old campus) and as the Career and Technical Education (CTE) department chair she has worked to build a strong farm-to-table curriculum collaboration between Family & Consumer Sciences (FCS) and Agricultural education programs.
Mr. Clark
Courses Taught: Agriscience and Horticulture 1 and 2
John Clark is a recent graduate from NC State in Agricultural Education and former North Carolina FFA state officer. His passion for horticulture and urban agriculture provides a perspective on food production that helps to bridge the gap from farm-to-table. He enjoys seeing students find ways to apply knowledge learned in the classroom to solve real world challenges, like food security.
Ms. O'Brien
Courses Taught: Foods & Nutrition 1, Honors Food Science, and Culinary Arts & Hospitality I
Rebecca O’Brien is a graduate of Meredith College with a degree in Family and Consumer Sciences and minor in Food & Nutrition. She is passionate about food and nutrition education, and advocating for food insecurity awareness. Her experience includes teaching nutrition education lessons to food insecure youth through the Expanded Food and Nutrition Education Program. She also served on the executive leadership team of the Campus Kitchens Project, a non-profit that prepares weekly meals repurposing food waste from local businesses.