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 27-July 2, 2021
- Rising 9-12 grade students
- Commuting Scholar - $575
- Commuting Scholar Plus Evening - $665
- Residential Scholar - $975
Plus $25 Lab Fee
Meet Your Instructor
Robert "Robby" Lybrand has more than 22 years of experience in the restaurant and foodservice industry. During that time he has held many positions such as executive chef, restaurant owner, catering director and food and beverage director. Lybrand has also worked in several different sectors of the foodservice and hospitality industry, including private clubs, corporate restaurants, private restaurants, as well as a corporate theme park restaurant, Le Cellier Steakhouse, in Walt Disney World.
Lybrand spent the past six years at H. B. Swofford Career Center in Spartanburg, S.C., where he implemented and taught the culinary arts program. While there, he started the Culinary Arts Competition Team, which has competed for and placed in the state ProStart competition each year. Lybrand also oversaw all of the catering and fundraising functions within the school. He is a chef instructor in the College of Hospitality, Retail, and Sport Management.