{"id":511,"date":"2024-10-02T14:13:47","date_gmt":"2024-10-02T18:13:47","guid":{"rendered":"http:\/\/www.bu.edu\/foodstudies\/?page_id=511"},"modified":"2026-02-25T15:42:10","modified_gmt":"2026-02-25T20:42:10","slug":"culinary-arts-2-online","status":"publish","type":"page","link":"https:\/\/www.bu.edu\/foodstudies\/programs\/culinary-arts\/culinary-arts-2-online\/","title":{"rendered":"Culinary Arts 2 Online"},"content":{"rendered":"<div class=\"container\" style=\"padding-top: 0;\">\n<div class=\"jump-links\" style=\"padding-top: 0; margin-bottom: 50px;\"><a href=\"\/foodstudies\/programs\/\" class=\"button back small\">Back to Programs<\/a><a href=\"\/foodstudies\/programs\/culinary-arts\/\" class=\"button back small\">Culinary Arts<\/a><\/div>\n<p><div class=\"callout-container green\">\r\n<div class=\"callout-photo small\"><img src=\"\/foodstudies\/files\/2025\/01\/callout-Culinary-Arts.svg\" style=\"object-fit: contain;\" alt=\"Illustration of a cooking pot\" class=\"alignnone size-full wp-image-1058\"><\/div>\r\n<div class=\"callout-content\">\r\n<h2 class=\"callout-title\" style=\"padding-bottom: 35px;\">Program at a Glance<\/h2>\r\n<ul>\r\n    <li>Hands-On, Home Kitchen-Based<\/li>\r\n    <li>Online<\/li>\r\n    <li>Noncredit or 4 Credits<\/li>\r\n    <li>7 Weeks<\/li>\r\n    <li>Prerequisite: Successful completion of Culinary Arts 1 or equivalent (to be determined in consultation with the instructor)<\/li>\r\n    <li>Tuition &amp; Fees: $600<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div><br \/>\nBuilding on culinary skills developed in Culinary Arts 1, this course explores a variety of new foods and techniques, from charcuterie and game to ancient grains and rice.<\/p>\n<p>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 <a href=\"https:\/\/www.bu.edu\/met\/profile\/chris-douglass\/\" target=\"_blank\" rel=\"noopener noreferrer\">Chris Douglass<\/a>. Chef Chris Douglass is lead culinary instructor of Boston University\u2019s <a href=\"https:\/\/www.bu.edu\/foodstudies\/programs\/culinary-arts\/professional-culinary-arts-program\">Professional Culinary Arts Program<\/a> and former chef\/owner of the award-winning restaurants Icarus, Ashmont Grill, and Tavolo.<\/p>\n<h2>Flexible, Online Culinary Instruction<\/h2>\n<p><strong>Next Course Dates:<\/strong> March 10 \u2013 April 27, 2026<\/p>\n<p>If you seek to build a culinary foundation but need to maintain a flexible, part-time schedule, Boston University\u2019s Culinary Arts 2 Online offers a path forward. Develop key skills in a dynamic and interactive online format, through videos, Zoom meetings, and active cooking exercises.<\/p>\n<p style=\"text-align: center;\"><a class=\"button solid\" href=\"https:\/\/ci.ovationtix.com\/35291\/production\/1238212?performanceId=11637251\" target=\"_blank\" rel=\"noopener noreferrer\">Register<\/a><\/p>\n<p>You will have access to the Blackboard course site, where you can review the week\u2019s videos and recipes at your own pace. Each week of class, you will:<\/p>\n<ul>\n<li>Review videos and printed recipes<\/li>\n<li>Practice and execute recipes at home<\/li>\n<li>Document your results and keep an active journal<\/li>\n<li>Schedule weekly one-on-one Zoom meetings with Chef Douglass<\/li>\n<\/ul>\n<h3>Learn with a Professional Chef<\/h3>\n<p>Culinary Arts Online 2 is taught by <a href=\"https:\/\/www.bu.edu\/met\/profile\/chris-douglass\/\" target=\"_blank\" rel=\"noopener noreferrer\">Chef Chris Douglass<\/a>, who is lead culinary instructor of Boston University\u2019s <a href=\"https:\/\/www.bu.edu\/foodstudies\/programs\/culinary-arts\/professional-culinary-arts-program\">Professional Culinary Arts Program<\/a>. His career extends more than thirty years, including tenures as executive chef and former operating partner\/owner of several renowned establishments, including the pioneering South End restaurant Icarus (1980 to 2010), the award-winning Ashmont Grill (since 2004), and Tavolo (since 2008).<\/p>\n<h3>Make Your Kitchen a Culinary Hotspot<\/h3>\n<p>Following videos and printed recipes, you will turn your kitchen into a place where you can experiment, practice, and produce dishes at your own pace. Along the way, you will be expected to document specific points in the recipes with photos as well as maintain a journal recording your experiences. You will be able to discuss your cooking experience via individual one-on-one Zoom meetings with Chef Douglass. These weekly half-hour meetings will be scheduled at mutually agreeable times and provide a valuable opportunity for the chef to review and support your cooking experiences, helping you develop techniques and skills.<\/p>\n<h3>Learn Key Culinary Techniques<\/h3>\n<p>Over the course of Culinary Arts 2 Online, you will build upon the foundational skills you developed in Culinary Arts 1 Online. From Italy we will make fresh pasta, risotto, and polenta. France\u2019s rich culinary tradition informs us as we learn the techniques to produce terrines, p\u00e2t\u00e9s, and confit. Lobster, oysters, and clams from the New England shores will inspire our seafood lessons.<\/p>\n<p><strong>Course Materials<\/strong><br \/>\nCourse materials are hosted on <a href=\"https:\/\/learn.bu.edu\/\" target=\"_blank\" rel=\"noopener noreferrer\">Blackboard<\/a>. After your registration is complete, you will receive an email from BU Information Services &amp; 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.<\/p>\n<p><strong>Academic Credit Option<\/strong><br \/>\nCulinary Arts 2 Online is available for credit, including as an elective in the <a href=\"https:\/\/www.bu.edu\/foodstudies\/programs\/gastronomy-and-food-studies\/ma-gastronomy\">Master of Arts in Gastronomy<\/a>. Learn how to <a href=\"https:\/\/www.bu.edu\/met\/admissions\/course-registration\/\" target=\"_blank\" rel=\"noopener noreferrer\">register for credit<\/a>.<\/p>\n<h3>Tuition and Registration<\/h3>\n<p>The cost of the seven-week Culinary Arts 2 Online program is $600, including fees.<\/p>\n<p><strong>Refund Policy<\/strong><br \/>\nA 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.<br \/>\n<!--\n\n\n<p style=\"text-align: center;\"><a class=\"button solid\" href=\"https:\/\/ci.ovationtix.com\/35291\/production\/1204596?performanceId=11484776\" target=\"_blank\" rel=\"noopener noreferrer\">Register<\/a><\/p>\n\n\n--><\/p>\n<h3>Learn More<\/h3>\n<p>Please <a href=\"https:\/\/www.bu.edu\/foodandwine\/contact\/\">contact us<\/a> with any questions you may have about Culinary Arts 2 Online.<\/p>\n<h2>Explore More Culinary Arts Programs<\/h2>\n<div class=\"includes-container has-2\">\n<div class=\"includes\">\n<div class=\"include\"><img src=\"\/foodstudies\/files\/2025\/03\/culinary-arts-professional-promo.jpg\"><h3>Professional Culinary Arts Program<\/h3>\r\n<p>Founded in 1989 by Rebecca Alssid, Julia Child, and Jacques P\u00e9pin, BU\u2019s semester-long Professional Culinary Arts Program helps you build the skills to excel in the food industry.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/culinary-arts\/professional-culinary-arts-program\/\" class=\"button\" rel=\"noopener noreferrer\">Learn More<\/a><\/p><\/div>\n<div class=\"include\"><img src=\"\/foodstudies\/files\/2025\/03\/FAW_BartonSeaver_Seafood-55-include_img.jpg\"><h3>Culinary Arts 1 Online<\/h3>\r\n<p>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.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/culinary-arts\/culinary-arts-1-online\/\" class=\"button\" rel=\"noopener noreferrer\">Learn More<\/a><\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"color-bg\">\n<div class=\"container\" style=\"text-align: center;\">\n<h2 class=\"bulp-intro-title\">Why BU&#8217;s Culinary Arts Programs?<\/h2>\n<div class=\"includes-container has-3\">\n<div class=\"includes\">\n<div id=\"chef\" name=\"chef\" class=\"include\" style=\"text-align: center; box-shadow: none;\"><img src=\"\/foodstudies\/files\/2025\/01\/Icon-Chef-Green.svg\" alt=\"Chef icon\" width=\"100\" height=\"100\" style=\"text-align: center; width: auto; height: 80px; padding:5px;\" \/><\/span><\/p>\n<h3>Flexible Course of Study<\/h3>\n<p>Benefit from seven weeks of flexible online coursework, learning from instructional videos, executing recipes in your own kitchen on your schedule.<\/div>\n<div id=\"chef\" name=\"chef\" class=\"include\" style=\"text-align: center; box-shadow: none;\"><img src=\"\/foodstudies\/files\/2025\/01\/Icon-Silverware-Green.svg\" alt=\"Fork and knife icon\" width=\"100\" height=\"100\" style=\"text-align: center; width: auto; height: 80px; padding:5px;\" \/><\/p>\n<h3>Professional Chef-Instructors<\/h3>\n<p>Learn under the guidance of a professional chef via online tutorials and weekly one-on-one review sessions, where you will receive feedback and support.<\/div>\n<div id=\"chef\" name=\"chef\" class=\"include\" style=\"text-align: center; box-shadow: none;\"><img src=\"\/foodstudies\/files\/2025\/01\/Icon-Dog-Green.svg\" alt=\"Terrier icon\" width=\"100\" height=\"100\" style=\"text-align: center; width: auto; height: 80px; padding:5px;\"\/><\/p>\n<h3>Develop Culinary Skills at Home<\/h3>\n<p>Experience a range of culinary techniques from Italy to France to New England, from charcuterie and game to ancient grains and&nbsp;rice.<\/div>\n<\/div>\n<\/div>\n\n<\/div>\n<\/div>\n<div class=\"container other-programs\">\n<h2 class=\"bulp-intro-title\">More Programs<\/h2>\n<div class=\"includes-container has-4\">\n<div class=\"includes\">\n<div class=\"include brown\"><img src=\"\/foodstudies\/files\/2025\/01\/promobox-Grad-Degree-Cert.svg\" alt=\"Illustration of a globe shaped to look like an apple\" style=\"background: #ede2d8; padding: 25px 0;\">\r\n\r\n<h3>Gastronomy and Food Studies<\/h3>\r\n<p>Hone your scholarship around society\u2019s complex relationship with food throughout history.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/gastronomy-and-food-studies\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<div class=\"include blue\"><img src=\"\/foodstudies\/files\/2025\/01\/promobox-Pastry-Arts.svg\" alt=\"Illustration of a cake topped with mixed fruit\" style=\"background: #ccdde5; padding: 25px 0;\">\r\n\r\n<h3>Pastry Arts<\/h3>\r\n<p>Gain the foundational skills and sensory knowledge necessary to launch a pastry arts career.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/pastry-arts\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<div class=\"include maroon\"><img src=\"\/foodstudies\/files\/2025\/01\/promobox-Wine-Studies.svg\" alt=\"Illustration of a bunch of grapes\" style=\"background: #e8ccd1; padding: 25px 0;\">\r\n\r\n<h3>Wine Studies<\/h3>\r\n<p>Explore the world of wine with a multi-course curriculum that will enhance expertise.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/wine-studies\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<div class=\"include yellow\"><img src=\"\/foodstudies\/files\/2025\/01\/promobox-Cheese-Studies.svg\" alt=\"Illustration of a cheese wheel with a slice cut out\" style=\"background: #f7efd8; padding: 25px 0;\">\r\n\r\n<h3>Cheese Studies<\/h3>\r\n<p>Examine the journey of cheese from farm to table, while learning hands-on techniques.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/cheese-studies\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Back to ProgramsCulinary Arts Building on culinary skills developed in Culinary Arts 1, this course explores a variety of new foods and techniques, from charcuterie and game to ancient grains and rice. 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 [&hellip;]<\/p>\n","protected":false},"author":21777,"featured_media":0,"parent":505,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"page-templates\/no-sidebars.php","meta":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/511"}],"collection":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/users\/21777"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/comments?post=511"}],"version-history":[{"count":28,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/511\/revisions"}],"predecessor-version":[{"id":2432,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/511\/revisions\/2432"}],"up":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/505"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/media?parent=511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}