Culinary Arts 1 Online

Next course dates: October 23 – December 13, 2023

Tuition: $600.00

Sharpen your knives and your culinary skills with this unique online program!

Study at your own pace over the course of seven weeks with a combination of step-by-step video tutorials and weekly-one-on-one sessions with chef instructor Chris Douglass. Chef Chris Douglass is lead culinary instructor of Boston University’s Certificate Program in Culinary Arts and chef/owner of the award-winning Ashmont Grill and Tavolo. This program is ideal for students who are interested in building culinary foundations with a part-time, flexible program.


How much does is cost?


When do classes meet?

On your schedule! Students will have access to the Blackboard course site, where you can review the week’s videos and recipes at your own pace. Each week of class will be comprised of three distinct components:

  1. An online demonstration/lecture you can attend live or view via recording. Lectures will explore cooking topics such as seasoning, building flavor, using all the senses in the kitchen, planning and organization, heat management, seasonality, and more.
  2. Recipe execution to be done by students in their own kitchen at their own pace. Recipes are provided in both printed and video format. You will document your cooking with photos at specific points in the recipe and journal your experience.
  3. Individual one-on-one Zoom meetings with Chef Chris Douglass. Weekly half hour meetings scheduled at mutually agreeable times to review and support your cooking experiences from the recipes of the week.

What is the approximate time commitment per week?

Watching videos, taking notes, Zoom meetings: 2-3 hours
Weekly food shopping: 1 hour
Active cooking time: 3-6 hours

What is the curriculum?

Week 1: Knife Skills, Stock Making, Kitchen Safety, Sanitation & Best Practices
Week 2: Eggs & Breakfast
Week 3: Soups, Salads, & Vinaigrettes
Week 4: Principles of Poultry I*
Week 5: Principles of Fish, Shellfish & Crustaceans*
Week 6: Principles of Poultry II*
Week 7: Principles of Meat*
*Vegetable cookery will be an intrinsic element of each week's lesson.

How do I access the course material?

Course materials are hosted on Blackboard at After your registration is complete, you will receive an email from BU Information Services & Technology with instructions on how to establish your BU account. (You may need to check your spam folder for this email.) Once you have established your BU account, you will be able to access the Blackboard course site.

What is the refund policy?

A full refund is available up to one week before the class starts. After that, there are no refunds. However, you may transfer your enrollment to another person.

Please contact with any additional questions.

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