Student Services

Dining Services

Norfolk Collegiate offers our students, faculty and staff the top brass in dining services through FLIK Independent Dining Services. Lunch is included in tuition for all grades and features hot options, deli bar, salad bar, soups, vegetarian and gluten-free options daily.

Their philosophy of "Nourishing A Brighter Future" goes hand-in-hand with Collegiate's commitment to delivering our students the best nutrition possible.

FLIK Independent Dining Services:

Provides nutritious meals, prepared from fresh ingredients
Supports local and sustainable agricultural practices
Provides nutrition education programs
Provides students kitchen experiences through FLIK's teaching kitchen
Creates menus exclusively for Collegiate by nutrition specialist and corporate executive chef

Frequently Asked Questions

List of 5 frequently asked questions.

Does tuition include lunch for all students?

Yes, tuition includes lunch for all students in pre-Kindergarten 3 through Grade 12.
What options would my child have with school lunches?

Norfolk Collegiate partners with FLIK Independent Dining Services. Through FLIK, our students are offered two hot items, a vegetarian hot option, as well as numerous options through the deli bar and soup and salad bar.
What if my child has food allergies?

FLIK provides nutritional and allergy information on every item served so that students are able to navigate their dining options. At Norfolk Collegiate, members of FLIK get to know the students and are aware of allergies especially in our younger students to ensure they are able to eat responsibly and safely.
Does the school have soda fountains in the dining hall?

No. We offer students milk, chocolate milk, a variety of juices, fruit-infused waters, fresh-brewed tea and coffee daily.
My child has gluten sensitivity. Is there an option for my child?

Yes! FLIK always offers a gluten-free option for students.

Lunch Menu

Barry Smith serves as Norfolk Collegiate's chef manager. He's classically trained in the culinary arts from Johnson & Wales University and brings with him extensive knowledge and experience managing food service for Virginia Beach Public Schools, as well as several local restaurants.

Most recently he served as the assistant culinary development chef with Virginia Beach Public Schools where he built the Scratch Cooking program for Kindergarten through Grade 12 menu items, as well as managed 32 student gardens.

Smith also has significant experience serving in supervisory and executive chef roles for several local restaurants including Commune, Eurasia Cafe, Thirty 7 North Restaurant & Bar and Terrapin Restaurant.