Course Spotlight- “Cook Like a Pro”

We are thrilled to add our revamped course, “Cook Like a Pro” to our curriculum next semester: The hands-on, pared-down version of our culinary certificate program, designed for beginners and aspiring cooks alike. In this class you’ll be guided through the fundamentals of meal preparation, ingredient selection, and proper seasoning. You’ll learn how to master essential techniques, from handling a knife like a pro to chopping and sautéing to baking and plating, all while developing good kitchen practices and habits.

Classes take place in our state-of-the-art kitchen and are taught by the same team of highly acclaimed chefs who teach in our professional culinary program, including Jody Adams, Barry Maiden and Michael Leviton (instructors subject to change). While completion of this course does not result in a certificate, it offers a scaled-down version of our professional culinary program. The course covers all the basic core skills with a focus on key recipes and techniques. 

For more about the course, we got the inside scoop from Chef Chris Douglass, Lead Instructor of BU’s Culinary Arts program. 

  • Why offer this course when we already offer a certificate program? 

 

“Our certificate program, while amazing, is a big commitment. But cooking is an essential and basic skill, one you can employ your entire life. This course is meant to give you the tools to confidently navigate the kitchen and professional techniques without that commitment of our more intense program. Another key aspect of this course is access to some of the most respected chefs in the industry, so whether you have zero cooking experience or are interested in building knowledge, you have a fantastic opportunity to work with professionals and receive real feedback.” 

  • What type of student is this course really for?

 

This class is truly for anyone. We designed the curriculum to accommodate varying skill levels, from someone who doesn’t know how to boil water to someone who wants to refine their technique and palate. 

  • What should students expect a typical class period to look like?

 

“Students can expect to build on fundamentals at the beginning of the course, before moving onto more advanced material. They will prepare 2-4 recipes each week with a focus on technique and exploration of flavors. From basic knife skills and application of heat, all the way to honing techniques, students will learn how to cook with staples like eggs, vegetables, meat and fish.”

  • What will students take away from this course?

 

“Students will leave with more confidence to tackle recipes on their own without hesitation. What could be better than that?”

Course details— Non-Credit Cost: $1,800, Meets: Mondays 6:00 – 8:45 pm, January 27 – April 28, 2025

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