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Boston University's Culinary Arts Program
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Boston University’s Metropolitan College (MET) offers more than 60 degree and certificate programs for busy professionals, including renowned programs in Food & Wine. Among these are certificate programs in Culinary Arts, Wine Studies, and Cheese Studies, providing in-depth, hands-on education for those in the food industry, or seeking to enter it.
Taught entirely by working chefs and food experts, the full-time, semester-long Certificate Program in Culinary Arts—cofounded in 1989 by legendary chefs Julia Child and Jacques Pépin—explores classic French and American techniques, baking, international cuisines, sustainability, and more. Merging the best aspects of traditional culinary arts with hands-on instruction in state-of-the-art laboratory kitchens, the program provides insight into the food industry and prepares students for a variety of professional roles.
A four-level Wine Studies curriculum offers expertise for industry professionals, students wanting to explore wine in the broader cultural context of food and cuisine, and individuals seeking to enter the wine trade. A certificate in Wine Studies is achieved after completion of each level. New programs include Wine Making and the Foundation of Beer and Spirits.
Professional and certification courses focus on skills, practices, or expertise related to the food industry. Students can satisfy professional requirements or pursue qualifications in the areas of Cheese Studies, ServSafe Certification, Food Photography, and the Basics of Starting a Food Business, among others.
MET’s Master of Liberal Arts (MLA) in Gastronomy program draws from the diverse resources and expertise of Boston University faculty, academic departments, visiting faculty, and industry professionals.
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Website
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www.bu.edu/foodandwine/
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Year Established
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1986
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Program Description
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The 4-month Certificate Program in Culinary Arts explores classic French and American cooking techniques. Other professional and certificate programs are listed above.
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Group Size or S:T Ratio
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6:1
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Program Focus
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Baking, Wine, Far East, French, Italian
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Faculty
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The core faculty include Chris Douglass, Jeffrey Fournier, Michael Leviton, Barry Maiden, Janine Sciarappa, Jeremy Sewall, John Vyhnanek. Visiting chef instructors incl Jacques Pepin,Jean-Claude Szurdak,Jamie Bissonnette, Mary Ann Esposito, Sheryl Julian
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Costs
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Culinary Arts certificate tuition is $13,900, plus an application fee of $50.
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U.S. Locations
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Boston, Massachusetts
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Months
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Year round
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Contact
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Programs in Food & Wine
Boston University Metropolitan College
808 Commonwealth Avenue
Boston, MA 02215
United States
Phone: 617-353-9852
Fax: 617-358-0559
E-Mail:
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