S26: Culinary Arts 2 Online

Building on culinary skills developed in Culinary Arts I, this course explores a variety of new foods and techniques, from charcuterie and game to ancient grains and rice. From Italy, we will make fresh pasta, risotto, and polenta. France’s rich culinary tradition informs us as we learn the techniques to produce terrines, pates, and confit. Lobsters, oysters, and clams from our New England shores will inspire our seafood lessons.

This unique online program allows you to study at your own pace over seven weeks with step-by-step video tutorials and weekly one-on-one sessions with instructor Chef Chris Douglass. Chef Chris Douglass is the lead culinary instructor of Boston University’s Certificate Program in Culinary Arts with 40 years of experience as chef/owner of the award-winning Icarus, Ashmont Grill, and Tavolo. This program is ideal for students interested in building culinary foundations with a part-time, flexible program.

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

Recipe execution is to be done by students in their kitchen at their own pace. Recipes are provided in both printed and video formats. You will document your cooking with photos at specific points in the recipe and journal your experience.

Individual one-on-one Zoom meetings with Chef Chris Douglass. Weekly half-hour meetings are scheduled at mutually agreeable times to review and support your cooking experiences from the week’s recipes.

Watching videos, taking notes, Zoom meetings: 2-3 hours

Weekly food shopping: 1 hour

Active cooking time: 3-6 hours

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.

Don’t hesitate to get in touch with us at 617-353-9852 or [email protected] with any questions.

Dates: March 10 – April 27, 2026

Tuition: $600