WHS Culinary Arts & Foodies Rock

WHS Culinary Arts & Foodies Rock at Shamrock Station is a the continuation of our WHS Main campus culinary pathway, for students who are in years 3-4 of the Culinary Arts & Hospitality Pathway under the Family and Consumer Sciences (FACS) concentration area within the Career and Technical (CTE) department.

At Shamrock Station, students are immersed in learning through rigorous curriculum, lab-based experiences in a commercial kitchen coded by the Hamilton County Board of Health, and a full-service, student driven catering and events business called Foodies Rock hosted through an events space, full scale catering offered on and off premise, and a Foodies Rock To-Go.

Our Educational Programming

Student-Run Catering & Events

Student-Run Catering and Events

At the core of Shamrock Station is Foodies Rock, a student-operated catering business where students take on roles across front and back of house, as well as administrative operations. Students plan and execute events ranging from small meetings to large-scale functions serving hundreds of guests. They are responsible for menu development, food production, service execution, client communication, and post-event evaluation.

Work-Based Learning & Leadership

Shamrock Station provides structured work-based learning opportunities where students progress from entry-level roles to leadership positions such as event leads and assistant managers. Students gain experience in inventory management, purchasing, scheduling, staff training, and standard operating procedures. These experiences mirror industry expectations and prepare students for careers in culinary arts, hospitality, and business management.

Commercial Kitchen Training

Upper-level students train in a commercial-grade kitchen, developing advanced culinary skills while working in a fast-paced, team-based environment. Students are held to professional standards, including food safety, sanitation, time management, and quality control, aligned with local health department regulations.

Sustainability & Farm-to-Table Learning

Shamrock Station integrates sustainability through the Rocks Produce Project, where students grow and utilize their own ingredients. This includes both outdoor gardens and a hydroponic growing system within the facility. Students learn about sourcing, seasonality, and reducing food waste while supporting local food initiatives.

Community & Industry Connection

About Us

Nikki Heflin, Lead Chef

Chef Nikki Heflin is a culinary instructor at Westfield High School and a leader in the school’s Family and Consumer Sciences program. Over the past decade, she has helped grow the culinary pathway from a small program into a comprehensive, career-focused experience that prepares students with real-world skills and industry certifications in culinary and hospitality.

In addition to teaching, Chef Heflin sponsors the WHS FCCLA ProStart Culinary Team, Foodies Rock, where students compete and gain hands-on experience through catering and events. Her work is grounded in providing meaningful, applied learning opportunities that help students build confidence, develop technical skills, and prepare for future pathways.

Chef Heflin was named the American Association of Family and Consumer Sciences National Teacher of the Year, recognizing her dedication to students and her impact on career-focused education.

Looking to Hire Foodies Rock?

Email us at helfinn@wws.k12.in.us to learn more and inquire about off-premises or to-go catering.

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In This Section

WHS Culinary Arts & Foodies Rock

Our Educational Programming

Student-Run Catering & Events

Student-Run Catering and Events

Work-Based Learning & Leadership

Work-Based Learning & Leadership

Commercial Kitchen Training

Commercial Kitchen Training

Sustainability & Farm-to-Table Learning

Sustainability & Farm-to-Table Learning

Community & Industry Connection

Community & Industry Connection

About Us

Nikki Heflin, Lead Chef

Looking to Hire Foodies Rock?

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