Magnet Academy of Culinary Arts at Wekiva High School
Magnet Academy of Culinary Arts at Wekiva High School
The MustangChef Summer Bootcamp is an intensive 2 week culinary camp for current Wekiva Culinary Students. For more information and to register, visit https://www.wekivaculinary.org/parents-and-students/mustangchef-summer-bootcamp-2021/
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.
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.
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.
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.