{"id":4138,"date":"2014-04-10T11:13:56","date_gmt":"2014-04-10T15:13:56","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=4138"},"modified":"2018-03-28T17:49:52","modified_gmt":"2018-03-28T21:49:52","slug":"exploring-the-culinary-arts-certificate-program-and-why-you-should-take-it","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2014\/04\/10\/exploring-the-culinary-arts-certificate-program-and-why-you-should-take-it\/","title":{"rendered":"Exploring The Culinary Arts Certificate Program – And Why You Should Take It"},"content":{"rendered":"
\"Jacques<\/a>
Jacques Pepin instructs students how to debone a chicken.<\/figcaption><\/figure>\n

by Audrey Reid<\/em><\/p>\n

The Culinary Arts Certificate Program at Boston University<\/a> is one of a kind. It was founded by Julia Child and Jacques Pepin in 1989 when Pepin suggested turning their highly successful cooking seminars into a full semester course. The program was designed around French cuisine and technique but also highlights other ethnic dishes and cooking styles. The intent was not necessarily to produce chefs – although graduates have certainly pursued that goal – but to teach those interested in food how to cook.\u00a0<\/span><\/p>\n

A class of 8-12 students has been held every semester since its beginning, and Pepin still makes guest appearances to teach. There are a few core instructors but the majority of classes are taught by a rotation of Boston\u2019s best chefs (think diversity but also networking). The program also takes field trips to stage in local kitchens, visit producers, and work with other food professionals like writers and photographers. Additionally, students are exposed to cooking in volume by hosting large events for the Seminars in Food, Wine & the Arts<\/a>. Upon graduation, students are very well rounded in cuisines, techniques, methodology, and Boston food culture.<\/span><\/p>\n

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Culinary students preparing birthday cakes for Julia Child’s 100th birthday celebration.<\/figcaption><\/figure>\n

Whether students want to go into the kitchen, use their knowledge to support other academic work, or just want to make dinner for friends and family, the Culinary Arts Certificate Program is worth every minute.\u00a0<\/span><\/p>\n

If you aren\u2019t convinced that you need to take this class, perhaps Katherine Shae and Tianyu (Cici) Ji can persuade you. Katherine and Cici are MLA Gastronomy students currently taking the Culinary Arts Program and were interviewed about their experience (and love for!) the class.<\/span><\/p>\n

Interview with Katherine Shea, expected graduation in May 2014<\/span><\/strong><\/h3>\n