Certificate Program in the Culinary Arts
An Intensive Hands-on Cooking Course
Taught entirely by experienced, working chefs and experts in the food industry, Boston University’s full-time culinary arts program is the only one of its kind in the country.
Developed in 1989 by Programs in Food & Wine Founding Director Rebecca Alssid along with legendary chefs Julia Child and Jacques Pépin, this intensive, semester-long program exposes students to classic French techniques and international cuisines. Merging the best aspects of traditional culinary arts study with hands-on instruction in BU’s state-of-the-art laboratory kitchen, the program provides insight into the food industry and prepares students for a wide variety of jobs.
- Learn from the best professional chefs and teachers in the world of cooking
- Master the basic classic and modern techniques and theories of food production
- Explore a variety of cultures and cuisines
Please contact us for detailed information.
Culinary Arts faculty include Jacques Pépin, Chris Douglass, Jeff Fournier, Michael Leviton, Barry Maiden, Janine Sciarappa, Jody Adams, Jamie Bissonnette, Joanne Chang, Cara Chigazola-Tobin, Dante de Magistris, Jim Dodge, Mary Ann Esposito, Ihsan Gurdal, Deborah Hansen, Garrett Harker, Nicki Hobson, Sheryl Julian, Raymond Ost, Jeremy Sewall, Jean-Claude Szurdak, Kevin O'Donnell, and many others.
Over 400 Hours of Instruction
Through hands-on practice as well as lectures, demonstrations, and field trips, students gain experience in the following culinary areas:
- Stocks, soups, and sauces
- Egg dishes
- Seafood, poultry, and meats
- Pasta, rice, and other grains
- Herbs and salads
- Breads, pastry, and desserts
- Ethnic and regional cuisines
- Food history and nutrition
- Food writing
- Restaurant skills such as menu planning, equipment handling, business practices, and sanitation requirements
State-of-the-Art Demonstration and Kitchen Facility
The program features extra-spacious kitchens with the latest professional equipment.
Instruction takes place Mondays through Thursdays, 10 a.m. to 6 p.m. In addition, students are required to participate in the daytime and evening Seminars in Food & Wine (evening programs typically conclude at 9 p.m.). Schedules vary each semester and will be provided to students at the start of the program.
Upon successful completion, students receive a Certificate in the Culinary Arts from Boston University.
Applicants will be evaluated on the basis of their dedicated interest in the program and the seriousness with which they intend to pursue the course of study. Work experience in the culinary profession will be considered, but is not a requirement. Applicants must have a command of skills and techniques necessary for reading and executing recipes, such as knowledge of weights and measurements.
To ensure hands-on experience and time with each chef, enrollment is limited to 12 students.
Spring 2018 tuition is $14,200.
Spring classes start January 18, 2018.
Fall classes start September 6, 2018.