food
and wine 
culinary
arts
Certificate Program in the Culinary Arts
The 14-week Certificate Program in the Culinary Arts
exposes dedicated culinary students to the best professional
chefs and teachers in the world of cooking at one of
the finest training facilities in the country. The program
trains students in the basic classical and modern techniques
of theories of food production, and introduces students
to other professions in the world of gastronomy.
To
introduce students to the various disciplines of gastronomy
To
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
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
fo 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.
Fall 2008 Semester |
Tuesday,
Sept. 2nd —Saturday,
Dec. 6th. |
10:30
a.m. to 5:30 p.m. |
Upon successful completion, students will receive a
Certificate in the Culinary Arts from Boston University.
Tuition
