Professional and Certificate Programs

Offering top-notch programs in the Culinary Arts; Wine Studies and Cheese Studies; and other Professional Certifications, Boston University provides in-depth education for professionals and those seeking to enter the field.


  • This course will examine the contemporary food system through a multi-disciplinary lens. Taught by Chef Michael Leviton, the course will allow students to put readings and ideas into culinary practice. By examining the often-competing concerns from other domains, including economic (both micro and macro—social), social welfare, social justice and social diversity, health and wellness, food security and insecurity, and resiliency, we can begin to move towards solutions that treat the disease (our food system) and not just the symptoms (domain specific issues). Students will read widely in the topic area, engage in classroom discussion, and work together in the kitchen to understand hands-on culinary approaches to some of the most important issues of our time.

    This certificate will be offered in an upcoming semester.

The Science of Food & Cooking

  • Cooking is chemistry, and it is the chemistry of food that determines the outcome of culinary undertakings. In this course, basic chemical properties of food are explored in the context of modern and traditional cooking techniques. The impact of molecular changes resulting from preparation, cooking, and storage is the focus of academic inquiry. Illustrative, culturally specific culinary techniques are explored through the lens of food science and the food processing industry. Examination of "chemistry-in-the-pan" and sensory analysis techniques will be the focus of hands-on in-class and assigned cooking lab.

    This certificate will be offered in an upcoming semester.

Food Waste

  • Is all wasted food "trash?" Need it be? Some wasted food is the sign of a healthy system-- if there were exactly enough calories produced to meet each of our needs, there would be mass starvation, riots, and hoarding as we all scrambled to get our share. But by some estimates, food loss and waste account for nearly 40% of the food produced. How much wasted food is too much? This hybrid course explores the history, culture, rhetoric, and practicalities of wasted food, from farm, through fork, to gut.

    Food Waste

ServSafe Certification

  • Make a commitment to promoting food safety as a food service professional. The ServSafe exam, sponsored by the National Restaurant Association, covers all aspects of food safety: handling, storing, preparing, and serving. Those who pass the exam will be certified by ServSafe in food safety. Upon registration, we will send you the ServSafe textbook for self-study in preparation of the certification exam, which will be given on site.

    This certificate will be offered in an upcoming semester.

Cheese Certificate

  • This in-depth exploration of cheese varieties and production examines an international array of cheeses, from farm to table. Formaggio Kitchen’s own Ihsan Gurdal teaches students the techniques used in making all types of cheese, from the softest washed rind to Parmigiano Romano. Gurdal will share stories about visiting cheesemakers worldwide, the vast work they put into their craft, and the hurdles he has jumped through to import product internationally. Each class will include cheese tastings paired with condiments and wine or beer. The final class will be a tour of a local dairy farm specializing in cheesemaking. Successful completion of this course and final exam will lead to a certificate from Boston University.

    Cheese Certificate
Program in Food, Wine & the Arts brochure

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