Review the basics: How People Can Help Keep Food Safe , Personal Hygiene, Illness, Time and Temperature, At-Risk Populations TCS Foods, and RTE Foods
The Absolute BASICS: Review These ServSafe Elements to Pass the Exam
The ServSafe Exam covers a HUGE amount of information. This post covers what ServSafe considers the most BASIC and NECESSARY information to be successful on the test.
The Ultimate Guide to the ServSafe Exam: Foodborne Illness
After mastering the BASICS, students taking ServSafe need to get comfortable with the more advanced concepts that can show up on the test. This Guide explains them all.
Evaluate Food Like a Professional with the 9-Point Hedonic Scale
An introduction to professional food evaluation using the 9-Point Hedonic Scale with instructions and methods for conducting a sensory evaluation.
Kitchen Conduct and Safety Contract
The Best Icebreakers and Team-Builders For Culinary Arts Competition Teams
Two Truths and a Lie Two truths and a lie is a simple team-building activity in which someone shares three “facts” about themselves. Two are truths and one is a lie. The others in the…
First Responders’ BBQ Banquet
Slow Roasted Alabama-Style Pulled Pork Classic Recipe for sweet and spicy pulled pork. Volume recipe: Multiply by 15 to serve 225. 5-8 pound Pork Butt (bone in and fat cap on top)FOR THE BRINE4 Cups…
Cooking Shoes
The only extra thing students need to purchase: safe shoes for the kitchen and bakery.
Chef Coats
The Chef Coat Contract includes the agreement between Wekiva Culinary and students that govern how chef coats are issued, worn, cared for, and returned.
Course Schedule
Wekiva Culinary 1-4 Course Progressions: Textbook Content, Cooking Assignments, Recipes, Events, Assessments, and Certification Exams