Program Overview

FST 222: Introduction to Culinary Arts is a three-credit program within the department of Public Health, Food Studies and Nutrition at Syracuse University. In this class, high school students will learn the basics of culinary art and gain the knowledge and skills necessary to achieve lifelong proficiency in the kitchen. Students will understand culinary theory and practice, ingredient identification, sensory evaluation, ethnic ingredients, cultural preparation methods, and plate presentation. Students will also practice menu development for non-commercial applications. This course is intensive and includes hands-on preparation and practice. All students will receive a chef coat and Falk baseball cap (both part of the uniform).

Pre-requisites: Students must arrive with their Servsafe Food Handler Certificate on the first day of class. This can be found at Servsafe.com. The fee is $15.00. Each student must present their certificate to the instructor before they can handle and cook any food in the lab. Certificates are due by the beginning of the first class.

  I felt Syracuse was the college in which I could see myself thriving.   ~ Grant K., Summer College student, 2018

Program Objectives

  • Basic food safety/sanitation practices, and kitchen safety and be able to apply concepts in class
  • Exercise proper knife and tool handling in the preparation and cooking of food
  • Identify various products and understand the taste, texture and visual clues of properly prepared foods
  • Understand the function and use of common kitchen equipment as well as some specialized tools and equipment used in the preparation and cooking of food
  • Appreciate food and its presentation, as a culinary art form

Culinary Arts & Nutrition Track

Interested in learning more about culinary arts and nutrition? Summer College students can choose an additional culinary arts and nutrition program in a consecutive session and receive 10% off both sessions (Scholarship and Financial Aid will apply to each program attended). Or build your own track and explore even more of what Syracuse University has to offer!

Session I: June 27 – July 10: Introduction to Culinary Arts (FST 222),

Session II: July 11 – July 24: Food Studies: Food, Farm, Futures

Session III: July 25 – August 7: Attend three consecutive programs and receive 15% off all three sessions.

 View all programs by session date to build your own track!


Learn more about FST 222: Introduction to Culinary Arts:

Program Dates & Details Eligibility Requirements Program Cost Program Requirements Typical Day Faculty Bios


Program Dates & Details

Session Dates

Session I: June 27 – July 10, 2020
Duration: 2 weeks

Grading

Credit: 3 credits
Grading System: A-F


Eligibility

Students must be a minimum of 15 years of age by the orientation and move-in date. Must have the stamina to stand for a four hour period in a busy and sometimes hot environment.  For full Summer College admission requirements, view the Admissions Overview and Eligibility page.

Apply Now!


Program Cost

Program Costs:

  • Residential: $4,950
  • Commuter: $4,136

*Please visit our Program Costs page for more detailed information. Program rates are subject to change and will be approved by the board of trustees in March.  Discounts and scholarships are also available.


Program Requirements

What to Pack

  • Servsafe Food Handler Certificate – can be found at www.Servsafe.com. The fee is $15.00. Each student must present their certificate to the instructor before they can handle and cook any food in the lab. Certificates are due by the beginning of the first class.
  • Appropriate uniform per dress code (below)
  • Lock for locker: belongings must be placed in lockers during class.

Students are required to follow this dress code. The dress code ensures food is handled in a sanitary fashion and provides protection to students while working in kitchens. Following the dress code is part of your grade.

  • A chef’s coat and SU cap will be provided. Students must keep them clean and bring them to class every week.
  • Lockers are available on the first floor for each student for the semester. Buy a lock and use the lockers. Your student ID will allow you access to the locker room. No backpacks, purses or bags are allowed in the kitchens.
  • Long pants only. No shorts or skirts
  • Sturdy, low heeled, skid resistant, closed toe leather shoes (no mesh athletic shoes)
  • Long hair needs to be pulled back
  • Nails need to be clean and trimmed. False nails and nail polish are a physical hazard in food preparation as the polish may chip off or a false nail may come off in the food being prepared. Students with false nails or nail polish must wear food service gloves any time they are preparing food.
  • Dangling jewelry is not acceptable in the atmosphere of food preparation. Wearing a necklace or bracelet in the kitchen can be dangerous as well as damaging to the jewelry: it can get stuck on a moving piece of machinery or fall off into food.
  • Aprons will be provided daily and will help keep your chef coat clean!

 

Student Expectations

This is an academically rigorous, college-level program. Students will be in an active lab environment and must adhere to all rules and regulations designed for their safety. Students are expected to complete daily assignments and actively participate in the lab every day. Students are expected to attend all classes, arrive on time, and meet all academic obligations.


Typical Day

Tentative Schedule

Class starts at 9am. Students are expected to be in uniform, have prelab questions completed and be ready to begin promptly at 9am. Depending on the day, students will gather as a group with the instructor and discuss the day’s class. Question and answer session will follow discussion. Any pertinent demonstrations will take place during the first 30 minutes of class. Students will then break off to their assigned stations to begin fabricating the days assignment using recipes and with the help of the chef instructor. The cooking process will take approximately 120 – 150 minutes. After properly portioning, plating and displaying their completed dishes, students will present to the class. Students will then serve themselves from the dishes presented and have lunch. Kitchen must be clean and all students must check out with the

When class is over, and on weekends, students can look forward to various Summer College trips and activities. Check out our Campus Activities page for more information!

End Event

On the final day of class, Friday July 10th at 12:00pm, there will be an end event for students.

Final Academic Obligation

Students are permitted to leave upon completion of the final class on July 10. If students have any questions regarding their final academic obligation, we encourage them to reach out to their instructor. Please refer to the Move-Out page for important information regarding the checkout process.


Faculty Bio

Chef Bill Collins: Culinary Specialist Nutrition & Food Studies

Chef Collins has been an Executive Chef for 25 years. He has owned and managed restaurants across New York state. He has degrees from Peter Kump’s Culinary School and Syracuse University. Chef Collins started “Introduction to Culinary Arts” 13 years ago and has helped hundreds of students acquire this life skill.