Course Overview
High school students will immerse themselves in the kitchen atmosphere for two weeks exploring the broad scope of food from the perspectives of the chef, the scientist, the farmer, and the consumer. This course is designed for students interested in the cycle of food and farms and how they intersect to complete the flow of food, as we know it; as well as, to understand implications of current systems and changes for the future.
Students will gain perspective of the cycle of food from the farm to the fork by exploring the whole chain of products all the way through to the waste stream. Students will be provided with chef coats and hats, and can look forward to researching various issues of the contemporary food landscape. They will visit areas of food from the supplier to the waste hauler, learn basics of food safety, how the application of heat changes food, and how to prepare food from a local farm and how to manage the campus garden that supports to school food pantry. Through the completion of this course, all students will gain a food handlers certificate.
All students who successfully complete the course will receive a Certificate of Completion and have the opportunity to request a Syracuse University noncredit transcript.
Course Objectives
After taking this course, students will be able to:
- Achieve a food handlers certificate from the National Restaurant Association
- Be able to apply science and nutrition to food in a variety of hands-on activities
- Learn how to utilize Community Supported Agriculture (CSA) and why it is important
- Gain knowledge relating to the flow of food in the economy and the environment through in-field observations of the local supply chain
- Research an issue related to food studies, and present it to their peers
- Organize and execute a final event for themselves, their families and the department
Course Information
Course Prefix and Number: SCN 046
Format: On Campus (at Syracuse University)
Eligibility: Students must be of rising high school junior, or senior status – or a 2023 high school graduate.
Credit: NC
Grading: Pass/Fail
- Residential: $3,945
- Commuter: $2,999
Program rates are subject to change and will be approved by the board of trustees. Discounts and scholarships are also available.
Program Information
Summer College – On Campus: Experience what college is really like: take a college-level course, live in a residence hall, have meals with friends in a dining hall, and participate in activities and events on campus.
“I absolutely loved my time at Syracuse University Summer College 2020 and truly mean it when I say that it changed my life.”
— Maggie S., Summer College Student, 2020
Course Dates and Details
| Program | Course Dates | Class Time (Eastern Time) | Credit/Noncredit | Status |
|---|---|---|---|---|
| Summer College – On Campus | 2-Week Session II: Sunday, July 16 – Friday, July 28, 2023 | MTWThF; 9 a.m.-4 p.m. | Noncredit | Closed |
Course Requirements
Required Textbook and Supplies
Click here to purchase your required textbooks from The Campus Store!
Please note, students are responsible for acquiring textbooks for this course. You will not be able to properly participate in this course if you do not get the proper materials. We strongly encourage you order your books to be picked up from The Campus Store, so that you can stop by and pick them up on your move-in day.
*If you are a sponsored student, you do not need to purchase your textbooks.*
- Students need to have loose fitting long pants and closed toed and closed heeled shoes/sneakers for kitchen work; non-skid soles preferred.
- Required readings will be assigned prior to the course and throughout sessions.
Student Expectations
Students are expected to:
- Be on time to class, be respectful of each other and instructors.
- Bring a willingness to learn.
- Participate individually and within groups where applicable.
- Have fun learning and engaging with new people.
*NOTE to non-graded courses:
Students are expected to participate in the course as if it were for a credited grade. The instructor still must enter a “Pass or Fail” grade at the conclusion of the course. To receive a “P” (for passing) the students must complete 70% of the assigned coursework.
Typical Day
Tentative Schedule
The typical day will encompass lecture and classroom activities related to daily topics. For instance, exploring gluten and its function will have a lecture related to the science with a lab following to demonstrate how gluten works. Another example is a tour of a local farm followed by a day in the kitchen preparing foods from the farm and comparing them to foods purchased in a large retail outlet.
Generally, the day will be broken into morning and afternoon sessions with a lunch break in the middle.
When class is over, and on weekends, students can look forward to various Summer College – On Campus activities to meet and connect with other students! Check out our On Campus Experience page for more information!
End Event
Parents are invited to the end event to celebrate the completion of the program on Friday, July 14. Students will prepare a final food event and presentation.
Faculty Bios
Trinity Benton
Trinity Benton comes to Syracuse University from SUNY Cobleskill where she achieved an AAS in Culinary Arts. She received a B.S. in Food Studies August of 2021 and immediately began pursuit of the M.S. degree in Food Studies which she will complete in December 2023. In 2017, Trinity Benton began her career at Syracuse University as the Kitchen Technician for Wine and Beer Appreciation courses that added a food pairing component. It was her charge to develop the system and processes to feed 600 (fall semester) – 800 (spring semester) students weekly. In addition to being the Kitchen Tech, Trinity is also a teaching lab assistant to the chef instructors in various cooking lab classes offered in Falk College.