Professional Programs

Certificate Program in Cheese Studies

Next class will be offered in 2025

This in-depth exploration of cheese varieties and production examines an international and local array of cheeses from farm to table. The course teaches students the techniques for making all types of cheese, from the softest washed rind to crystalline aged alpine cheeses, and everything in between. The class will include cheese tastings paired with condiments and wine, visits to dairy farms and cheese makers, hands-on cheese making, and readings and discussions about issues in contemporary cheesemaking and marketing. Successful completion will lead to a Certificate in Cheese Studies from Boston University.

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Becoming a Personal Chef, with Claudia Catalano

Stay tuned for upcoming dates

Led by Claudia Catalano, writer for The Boston Globe and owner of Wild Carrot personal chef services, this course will guide students through the process of planning, starting, and maintaining a personal chef business. It will cover a full range of topics, including but not limited to: food preparation skills, recipe and menu development, food packaging, cooking approaches, time management, and cooking for special diets. It will also cover how to develop an initial business plan that includes pricing structure, business goals, and marketing strategy. Students will have the opportunity to work in a professional kitchen and taste and evaluate each other's make-ahead meals and will get feedback on business ideas, recipes, and marketing strategies. Guest speakers will offer insight into the industry by sharing their own unique approaches.