Diet related chronic diseases are epidemic in the United States, and restaurant clients demand nutritious meals. The curriculum of the nu-trition class in the culinary school includes the concepts of nutrition that are essential for the aspiring chefs to know in order to meet the needs of the future clients. However, culinary students' performance in the nutrition class was unsatisfactory. Lecture was the main instruc-tional tool in the class, which could be the cause of the students' poor performance because modern students expect expert instructors using educational technology. The action research study examined the effect of the web-based multimedia instruction on the culinary students' learning and academic performance. The results of the study revealed a statistically significant (p