Experience the world of culinary arts as you master some of the skills required of a professional chef: knife skills, safety, sanitation, culinary terminology, and dining room etiquette.

A professional chef instructor will teach you how to prepare dishes from start to finish and students will be able to explore various cooking techniques, such as dry cooking, moist cooking and combination cooking. Learn and practice these techniques while preparing dishes from all over America!

Program Dates and Audience

• June 14-19, 2026 (rising 6-9 grade students)

Program Fees

	Residential	Commuter
Early Bird (1/28 - 2/28)	$1,150	$675
Regular (3/1 - 4/30)	$1,200	$700
Late (5/1 - 7/6)	$1,250	$750

$25 lab fee

Meet Your Instructor

Scott Taylor Jr. 

Scott Taylor, Jr., Ph.D., an alumnus of the School of Hospitality and Tourism Management at the University of South Carolina, is an associate professor, International Institute for Foodservice Research and Education director, and Wine and Beverage Institute associate director. Before returning to South Carolina, Taylor worked at the Hilton College of Global Hospitality Leadership at the University of Houston.

Prior to his career in academia, he spent 15-plus years in the food, beverage and retail industries, including management-level positions with DMK Restaurant’s, Francesca’s Restaurants and Gap Inc. Taylor has authored or co-authored 20-plus peer-reviewed journal articles and conference proceedings. He has also served as a chef instructor for the South Carolina State Farmer’s Market Produce Safety University and is a founding member of the Carolina Dining Sustainability Working Group.