food
and wine 
culinary
arts
Professional and Certificate Programs
Fourteen weeks: Monday–Thursday, September 2–December 4
The only one of its kind in the country, Boston University's full-time culinary arts program is taught entirely by working chefs and experts in the food industry.
The goals of this program are:
- To introduce students to the various disciplines of gastronomy
- expose dedicated culinary students of all ages to the best professional chefs and teachers in the world of cooking
- To train students in the basic classic and modern techniques and theories of food production
- To teach future chefs how to become creative chefs
- To introduce students to various cultures and cuisines
Chefs/Faculty Include:
Jacques Pépin, John Vyhnanek, Jean-Jacques Paimblanc, Chris Douglass, Jody Adams, Michael Leviton, Ana Sortun, Charles Grandon, Sheryl Julian, Barbara Lynch, Nina Simonds, Jim Dodge, Michael Schlow, Mary Ann Esposito, Joanne Chang, Carlos Rodriguez,
Raymond Ost, Bill Bradley, Jamie Bissonnette, and many others.
Enrollment is limited to 14 students.
Fall 2008 tuition: $11,900
For more information please call our office at 617-353-9852.
Instruction through lecture, demonstration, and hands-on cooking experience in stocks, soups and sauces; egg dishes; seafood, poultry and meats; vegetables; pastas; rice and other grains; herbs and salads; fruits; breads; and pastry and other desserts. Ethnic and regional cuisine, the history of food, menu planning, equipment handling, nutrition, food writing, the economics of running a restaurant, the study of wines, field trips, and sanitation training are incorporated into the curriculum.
Your hands-on learning experience will be enhanced in our extra-spacious kitchens, which boast the latest professional equipment. Our demonstration kitchen has two stovetops, ovens, a refrigerator, and a large overhead mirror so you don't miss a thing!
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. Any work experience in the culinary profession will also be considered. Applicants must have a command of skills and techniques necessary for reading and executing recipes, such as knowledge of weights and measurements. Enrollment is limited to 12 students.
Instruction takes place Mondays – Thursdays, 10:30 a.m. – 5 p.m. In addition, students are required to participate in the daytime and evening Seminars in the Culinary Arts programs (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 will receive a
Certificate in the Culinary Arts from Boston University.
Tuition
