407.297.4900 ext 6192628 christopher.bates@ocps.net
Wekiva Culinary

Wekiva Culinary

Ten Years of Culinary Excellence

  • About
    • What makes us “Premier”
    • Vision & Mission
    • Press & Media
    • Chef Christopher Bates
  • Students
    • Calendar
    • Current & New Students
      • 2026 Welcome Letter
      • Course Guide: Syllabus and Kitchen Contract
      • Pay: Culinary Equipment & Supply Fee
      • Uniforms
      • Answers to Questions You’re Embarrassed to Ask: Culinary FAQs
    • Future Students
      • Open House: Feed Your Passion For Cooking at Wekiva Culinary
      • How to Apply for a Spot in our Magnet
    • Wekiva Culinary Summer Internship Program
    • What You’ll Learn: Four Years of Culinary Arts At-A-Glance
  • Learn
    • The Food Safety Field Guide
    • Get in the Kitchen: Safe Students, Safe Food
    • Getting Hired: the Culinary Students’ Guide to Finding Work
    • Customer Service Basics: Mastering the Art of Hospitality
    • Restaurant Management Challenge
  • Cook
    • Culinary 1 Recipe Book
    • Culinary 2 Recipe Book
    • Culinary 3 Recipe Book
    • Culinary 4 Recipe Book
    • Cooking Methods
    • Catering and Volume Recipes
  • Bake
    • The Great Donut Sale
    • Quick Breads: The Chemistry of Speed, Sifters, and Stopping the Over-Mix
    • Mom’s Kitchen to the Professional Bakery: How to Bake with Yeast
  • Food Science
    • Create Something Delicious: The Art, Craft, and Science of Flavor
    • Make Your Own Ice Cream: Scoopable Art and Tasty Science
      • To Make Great Ice Cream, Understand What’s In It
      • Gelato: the LEAST you need to know
      • How to Make Great Gelato: Anatomy of an Artisanal Dessert
    • Wekiva Fire – Unexpectedly Good Hot Sauce
    • Wekiva Culinary Chocolate Factory
      • Fudge for You, Fudge for a Friend: Exploring the Greatest American Candy
      • Life Cycle of a Cacao Bean
      • Working with Sugar: the Magic of Crystallization
      • HOW TO: Make White Chocolate from Scratch
      • Chocolate Recipes 1
    • Boba Tea Cafe
      • Boba Tea: The Chewey Origins of the Worldwide Beverage Sensation
      • Tea History for Boba Lovers: Six Things You Didn’t Know (But Should)
      • Tea Primer for Boba Lovers: Eight Things To Learn
      • THE RISE OF BIG TEA: OWNERS AND INNOVATORS
      • Boba Science: Ten Things to Know
    • Panda Express: The Science, Technology, and Engineering Behind Chinese-American Wok Cooking
  • Partnerships
    • Our Students Need Your Support: How You Can Help
    • Volunteers, Parents, and Partners in Education
    • How to Post Job Opportunities for our Students
  • Video Introductions to Wekiva Culinary
  • Video Introductions to Wekiva Culinary
407.297.4900 ext 6192628 christopher.bates@ocps.net
Wekiva Culinary

Wekiva Culinary

Ten Years of Culinary Excellence

  • About
    • What makes us “Premier”
    • Vision & Mission
    • Press & Media
    • Chef Christopher Bates
  • Students
    • Calendar
    • Current & New Students
      • 2026 Welcome Letter
      • Course Guide: Syllabus and Kitchen Contract
      • Pay: Culinary Equipment & Supply Fee
      • Uniforms
      • Answers to Questions You’re Embarrassed to Ask: Culinary FAQs
    • Future Students
      • Open House: Feed Your Passion For Cooking at Wekiva Culinary
      • How to Apply for a Spot in our Magnet
    • Wekiva Culinary Summer Internship Program
    • What You’ll Learn: Four Years of Culinary Arts At-A-Glance
  • Learn
    • The Food Safety Field Guide
    • Get in the Kitchen: Safe Students, Safe Food
    • Getting Hired: the Culinary Students’ Guide to Finding Work
    • Customer Service Basics: Mastering the Art of Hospitality
    • Restaurant Management Challenge
  • Cook
    • Culinary 1 Recipe Book
    • Culinary 2 Recipe Book
    • Culinary 3 Recipe Book
    • Culinary 4 Recipe Book
    • Cooking Methods
    • Catering and Volume Recipes
  • Bake
    • The Great Donut Sale
    • Quick Breads: The Chemistry of Speed, Sifters, and Stopping the Over-Mix
    • Mom’s Kitchen to the Professional Bakery: How to Bake with Yeast
  • Food Science
    • Create Something Delicious: The Art, Craft, and Science of Flavor
    • Make Your Own Ice Cream: Scoopable Art and Tasty Science
      • To Make Great Ice Cream, Understand What’s In It
      • Gelato: the LEAST you need to know
      • How to Make Great Gelato: Anatomy of an Artisanal Dessert
    • Wekiva Fire – Unexpectedly Good Hot Sauce
    • Wekiva Culinary Chocolate Factory
      • Fudge for You, Fudge for a Friend: Exploring the Greatest American Candy
      • Life Cycle of a Cacao Bean
      • Working with Sugar: the Magic of Crystallization
      • HOW TO: Make White Chocolate from Scratch
      • Chocolate Recipes 1
    • Boba Tea Cafe
      • Boba Tea: The Chewey Origins of the Worldwide Beverage Sensation
      • Tea History for Boba Lovers: Six Things You Didn’t Know (But Should)
      • Tea Primer for Boba Lovers: Eight Things To Learn
      • THE RISE OF BIG TEA: OWNERS AND INNOVATORS
      • Boba Science: Ten Things to Know
    • Panda Express: The Science, Technology, and Engineering Behind Chinese-American Wok Cooking
  • Partnerships
    • Our Students Need Your Support: How You Can Help
    • Volunteers, Parents, and Partners in Education
    • How to Post Job Opportunities for our Students

How to Seal the Deal: Thank-you Notes

January 2, 2023 Chef Bates

Job searches and the interview process can be challenging, but there are a few effective methods to raise your chances of being selected for a position after your first interview. One of the most common is writing a follow up email after an interview.

Read More

Cover Emails That Will Get You Noticed

January 1, 2023 Chef Bates

Years ago, resumes were sent via snail mail and each envelope contained two things: a cover letter and a resume. In today's digital world, the cover letter has been (somewhat) replaced by the cover email.…

Read More

Kill the Resume: Tips and Examples to Make You Stand Out

January 1, 2023 Chef Bates

While all resumes don't look alike, there ARE a few generally agreed upon guidelines you should follow. 1. Start early. The sooner you start compiling information about your unique experiences, the less likely you will…

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Kill the Resume: The 8 Elements Successful People Always Include

January 1, 2023 Chef Bates

A high school resume is a valuable tool for students applying to college, a job, an internship, asking for a recommendation, or winning a scholarship. A resume is not just a summary of your qualifications,…

Read More

Gettin’ Hired: How to Make a Great First Impression

December 30, 2022 Chef Bates

We've all heard the old saying: "you never get a second chance to make a great first impression." When it comes to interviewing successfully, this saying could not possibly be more true! What to do…

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Next in Line: Filling out a Job Application

December 30, 2022 Chef Bates

The job application is important because it provides a first impression of what you have to offer. Employers will see some general information about you and your employment history. They will also gain some insight…

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Professional Interactions: How to Deal With Criticism

December 30, 2022 Chef Bates

Feedback Throughout our lives, we all receive input on the success and impact of our actions and attitudes. At school, for example, your report cards, awards, comments on essays, and coaching advice are all forms…

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Professionalism: Fake it till you make it

December 30, 2022 Chef Bates

Expectations There are some things that employers require from any employee - regardless of title or responsibility. All employees across the industry must meet a handful of basic expectations, standards of work which ensure that…

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Professional Interactions: How to Thrive in a Diverse Workplace

December 30, 2022 Chef Bates

With millions of employees across the country, the restaurant and foodservice industry is a tremendously diverse environment. Diversity refers to the great variety of people in today's world and their backgrounds, experiences, opinions, religions, ages,…

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Professional Interactions: How to go from being a lone wolf to a teamplayer.

December 30, 2022 Chef Bates

In the restaurant and foodservice industry, no one person can make an operation run well. For example, the kitchen team works together to make the food. One person does not make each dish from prepping…

Read More

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Quick Links

New year prep

Wekiva Culinary — click straight through to WHS SchoolCash to pay.

No. 01 $50

Culinary 1 course fee

For students new to the program this year.

Click here →
No. 02 $100

Culinary 2, 3, or 4 course fee

For returning culinary students.

Click here →
No. 03 $20

Chef pants

Required for those who want to participate in catering and all competition students.

Click here →
No. 04 $10
10 years

10th anniversary t-shirt

Celebrate 10 years of culinary excellence with us!

Click here →

Each link opens WHS SchoolCash in a new tab.

Chef Bates Receives his 4th National Recognition: The CAFE Technology and Innovation Award, Presented by RATIONAL

Coming Soon! Our Tenth Anniversary T-shirt Goes on Sale August 15th

Visit Orlando! Comes to Wekiva Culinary

https://youtu.be/LC2vB9CJW-4?si=qabW_yEsml_bWNxN

For Future Parents

https://youtu.be/L44kcZGt_k0

For Future Students

https://youtu.be/NXDJsOMO2aE

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Wekiva’s FCCLA Chapter opens this year – keep an eye out for registration and sign up details!

Recent Posts

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