Course Descriptions

MustangChef Cooking Camp (Principles of Food)

  • This 0.5 credit, 8th grade summer camp is designed for middle school students interested in entering Culinary Arts study or seeking admission to the Wekiva High School Academy of Culinary Arts.
  • MustangChef Cooking Camp is an immersive learning experience where students will be introduced to basic safety and sanitation practices, master first-level knife skills and cooking techniques, and compete against one another in mini cooking competitions.
  • Successful completion will result in priority admission to the program.

Culinary Arts 1

  • This freshman-level course is an introduction to the Culinary Arts and covers the history, tools, equipment, processes, techniques, as well as all the background information necessary to be successful in further Culinary Arts study. Personal Safety in the workplace and safe food production in the kitchen are emphasized. Students will master basic recipe preparation, using various measurement tools, knife skills, some equipment use, and professional standards while learning to cook a limited variety of soups, stocks, classic French sauces, yeast and quick breads.
  • Students must pass the National Registry of Food Safety Professionals Certification exam to successfully complete this course.

Culinary Arts 2

  • This sophomore-level course is offered by invitation to those students who have passed Culinary Arts 1 with a 2.5 course grade, attained the National Registry Certification, and who have participated in a limited number of program events. 
  • In this intermediate level course, students will prepare and creatively present Quick & Yeast Breads, Sandwiches and Pizza, Salads, Salad Dressings, and Dips, Fruits, Vegetables, Eggs, Dairy, Breakfast Foods, and some Starches.  Students will be introduced to catering and event management while learning about the business aspects of the Culinary Arts through an overview of Food and Personal Safety; FOH and BOH Operations, Management Skills, Presentation, Plating, along with exploring Taste and Food Preferences.
  • Students must earn 25 internship hours and pass the ServSafe Certification exam to successfully complete this course.

Culinary Arts 3 Honors

  • This junior-level course is offered by invitation to those students who have passed Culinary Arts 2 with a 3.0 course grade, attained the ServSafe Certification, and who have participated in an expanded number of program events, earning a minimum of 25 internship hours.
  • In this course, students will focus on the business aspects of the Culinary Arts through intensive study of menu development, food costing, marketing techniques, inventorying, facility management, business management, and resume writing. Students will be introduced to catering and event management while expanding their culinary knowledge. Students will prepare and creatively present various proteins, pastas, starches, desserts, centerpieces, pastries and yeast breads.
  • Students must earn 75 internship hours and pass the ProStart Level 1 exam to successfully complete the course.

Gastronomy (Culinary Arts 4 , Track 3)

  • This senior-level course is offered by invitation to those students who have passed Culinary Arts 3 with a 3.0 course grade, passed the ProStart Level 1 Exam, and who have participated in an expanded number of program events, earning a minimum of 75 internship hours. Students enrolled in Culinary Arts 4 must simultaneously be enrolled in 880010 Marketing Education Directed Study. 
  • This course provides students the opportunity to fully operate the catering arm of Wekiva Culinary through both the operation of the “Mustang Bistro” and through providing internal and external event management. Students apply acquired learning and skills in a real-world Food and Beverage business environment while expanding their hands-on knowledge of Food Science, International Cuisine, Nutrition, and Molecular Gastronomy.
  • Students must earn 125 internship hours and pass the ProStart Level 2 exam, and attain the ProStart Certificate of Achievement Certification  to successfully complete the course.
  • All students who successfully pass any Culinary Arts 4 course have the opportunity to articulate to a number of colleges and universities with 9-12 College Credit hours.

Culinary Management (Marketing Education Directed Study)

  • This senior-level course is only for those who have met the prerequisites for and are simultaneously enrolled in 8800560 Culinary Arts 4 – Culinary and Hospitality Management. 
  • This course is an extension of Culinary Arts 4 – Gastronomy and provides seniors the opportunity to fine-tune their business skills through extensive on-the-job training –  planning, marketing, ordering, receiving, inventorying, facility management, safety, sanitation, human resources, leadership, entrepreneurship, communication, as well as the practical skills associated with executing catering events.

Courses in Development:

  • Culinary Management 8800540 – students will operate the Mustang Food Truck at sporting events and select off-premise events using the textbooks Catering:  A guide to managing a successful business operation by Bruce Mattel and Off-Premise Catering Management by Chris Thomas- (2023-24)
  • Advanced Baking 8800550 – students will learn in our newly renovated commercial bakery using the textbook Professional Baking, 7th Edition by Wayne Gisslen – (2022-23)
  • Culinary Math using the textbook Culinary Math, 4th Edition  by Linda Blocker and Julia Hill. Will replace Liberal Arts Math.
  • Science of Cooking using the textbooks The Chemistry of Food by Jan Velisek and The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J. Provost , Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert. Will replace Chemistry Honors.