About the Show
Sharpen your knives and your culinary skills with this unique online program!
Study at your own pace over seven weeks with step-by-step video tutorials and weekly one-on-one sessions with chef instructor Chris Douglass. Chef Chris Douglass is the 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 interested in building culinary foundations with a part-time, flexible program.
When do classes meet?
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.
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.
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.
Don't hesitate to contact us at 617-353-9852 or foodwine@bu.edu with any additional questions.
Dates: May 12 – June 26, 2026
Tuition: $600
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