Laboratory in Culinary Arts: Cooking


This intensive, hands-on course will expose students to the essential skills and techniques that are the foundation of any culinary career. Students will engage in lectures and demonstrations and acquire applied experience in our spacious, state-of-the-art laboratory kitchen. From simple techniques to more difficult and complex preparations, students will develop valuable cooking skills, including:

  •     Foundations of cookery: stocks, soups, sauces, knife skills
  •     Production cookery: sautéing, roasting, frying, stewing, braising, simmering, poaching, grilling
  •     Bread and pastry: cakes, pastries, tarts, cookies, breads
  •     Sanitation, safety and the proper handling of food

This intensive, Saturdays-only course offers a condensed version of the full-time Certificate Program in Culinary Arts to students with weekend availability.


  • General Public: $1800.00



Meets at Boston University: 808 Commonwealth Ave., Kitchen, Room 116 from 10:00 am to 4:00 pm on Saturdays from September 8, 2018 to October 27, 2018 (8 meetings)