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

38. Capstone – How A Real Health Inspection Looks Through the Lens of ServSafe

September 19, 2026 Chef Bates

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37. When Normal Isn’t Enough: Variance and Special Processes
Final Exam Prep: Last Steps Before Taking the Test

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New year prep

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

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