Courses

  • MET ML 700: Culinary Arts Laboratory
    Founded in 1989 by Julia Child and Jacques Pepin--who continues to teach in the program each semester--the Certificate Program in the Culinary Arts at Boston University's Metropolitan College is a unique course of study that introduces participants to the essential techniques, knowledge, and hands- on experience necessary to excel in the food industry.

    The Laboratory in the Culinary Arts for Spring 2014, is an 8 credit course that meets Mondays through Thursdays, 10:30 until 6 pm, depending on evaluating your work and cleanup time. Morning class is usually a lecture, a food demonstration or a field trip. The afternoon session, which begins at 1 pm, sharp, is hands-on cooking. You will learn the cooking skills and techniques of France, the Americas, and Italy, as well as other ethnic techniques of food preparation. Tuition is $6,240 plus a $4,000 lab fee. The program is taught entirely by working chefs and industry professionals from Boston and beyond-- serving as an ideal entree to hundreds of food-related careers, from culinary writing to restaurant management to working as a chef. Our skilled team of core instructors comprises esteemed local restaurant owners, chefs, and consultants, while our visiting instructors include renowned chefs and restaurateurs from around the nation.

    Some of our faculty for Spring 2014 are: Jacques Pepin, John Vyhnanek, author, past owner of Harvard Street Grill, past executive chef at the Ritz Carlton Hotel, Boston, restaurant consultant; Jean Jacques Paimblanc, past executive chef Legal Sea Foods, Pavilion, Howard Johnsons, Panera Bread, Signature Breads; Janine Sciarappa, pastry chef; Chris Douglass, owner/chef Ashmont Grill, Tavolo, past owner Icarus; Jeremy Sewall, executive chef/co-owner Eastern Standard, Island Creek Oyster Bar and Grill, Lineage; Michael Leviton, executive chef/owner Lumiere, Area Four, Jeff Fournier, 51 Lincoln, Barry Maiden, Hungry Mother. The following instructors will have taught this semester either one or more times: Deborah Hansen, Taberna de Hara; Ihsan Gurdal, Formaggio Kitchen; Sam Huang, Super Fusion; Sandy Block; Master of Wine; Jim Dodge, world famous baker; Max Harvey, Jasper White's Summer Shack; Bess Emanuel, food consultant; Fabrizia Lanza, consultant and owner Anna Tasca Lanza Culinary School, Sicily; Nina Gallant, food photographer; Bill Nesto, Master of Wine; Irene Costello and Joan Mac Isaac, food product producers; Raymond Ost, chef/owner Sandrine's Restaurant; Joseph Polak, Rabbi and expert on Kosher foods, Boston University Hillel; Patrick Dubsky, owner Winestone and former sommelier; Jean --Claude Szurdak on French pastries; Sheryl Julian, food editor of the Boston Globe; Joseph Carlin, food historian; Priscilla Martel, baker; Mary Ann Esposito, expert on foods of Italy, Leo Romero, expert on culture and cuisine of Mexico, owner/chef Casa Romero; Jackson Cannon, mixologist and sommelier; Garrett Harker, owner Eastern Standard and Island Creek Oyster Bar and Grill; and many others.

    This intensive, four-month Program in the Culinary Arts provides a strong foundation in classic French and modern cooking techniques, along with exposure to international cuisines. Under the tutelage of professional working chefs and food industry experts, you will engage in lectures and demonstrations, and acquire hands-on experience in our state-of-the-art laboratory kitchen--one of the finest in the country. From simple techniques to more difficult and complex preparations, you will develop valuable cooking skills through discipline and practice. The program also provides a broader understanding of the past, present, and future of the global food economy, and the principles of small- and large-scale food production.
  • MET ML 701: Introduction to Gastronomy: Theory and Methodology
    This course is designed to introduce students to current and foundational issues and methods in food studies and gastronomy. Through readings, discussions, and research, students will gain familiarity with major topics, issues, and debates in the field. They will become proficient at identifying and putting into practice different methods in food studies research and in understanding how to communicate across disciplines. This course will give Gastronomy students a better understanding of the field as a whole. While providing an overview and methodological toolbox, it will act as a springboard in to areas of specialization of the course.
  • MET ML 704: Special Topics
    Fall 2016 - MET ML704 S1 - Special Topic: "Launching Your Food Business."
    Whatever type of food-related business you want to start, you will need expert advice to plan and launch. This class will guide you through the process of developing and realizing your business idea. Guest speakers from the food industry will share hands- on knowledge and insights. Students will develop a Lean Canvas (leanstack.com) and focus on preparing an "investor deck" - a presentation for potential investors, partners or customers. Grading is based on attendance, participation, completing a Lean Canvas, and a final presentation during the final class meeting. This class can be taken as a follow on to ML 655 S1, "Planning a Food Business" or as a stand-alone class.
  • MET ML 705: Artisan Cheeses of the World
    An in-depth exploration of the styles and production of cheeses from regions around the world, from their beginnings on the farm to the finished products at the table. 2 cr
  • MET ML 706: Food and Gender
    In Food and Gender we will explore ways in which language and behaviors around food both reinforce and challenge gender hierarchies and restrictive norms. Using frameworks developed in gender studies we will interrogate our contemporary foodscape through close readings of many media, including food blogs, magazines, TV shows and advertisements. The course will include reading, research, field work, discussion, and cooking to help us understand why and how food has been gendered and how the process differs across place, time, and culture.
  • MET ML 707: Directed Study
    Graduate Prerequisites: consent of coordinator.
    Students may work with a full-time Boston University faculty member to complete a Directed Study project on a topic relevant to the program. These projects must be arranged with and approved by Gastronomy program coordinator.
  • MET ML 708: Directed Study
    Graduate Prerequisites: consent of coordinator.
    Prereq: consent of coordinator.
  • MET ML 709: Directed Study
    Directed Study - Permission Required.
  • MET ML 712: Food and Society
    Examines the role of food in society and how it shapes identity and structures our lives. Explores multiple contexts of food production, access, procurement, and consumption, including rural agricultural sites, urban homesteads, grocery shopping, CSAs, and food assistance programs, and the intersection of food practices with class, ethnicity, race, and gender.
  • MET ML 713: Agricultural History
    This course surveys the history of American agriculture from the colonial era to the present. It examines how farmers understood markets, made crop choices, adopted new technologies, developed political identities, and sought government assistance. Emphasis on the environmental, ideological, and institutional impact of farm modernization and industrialization.
  • MET ML 714: Urban Agriculture
    Growing food in urban contexts raises interesting questions about food access, nutrition education, perceptions of public spaces and the place of nature in the urban environment. This course focuses on urban agriculture in Boston and a number of case studies from around the globe. Students visit gardens, learn basic cultivation skills through hands-on activities, and study the social and cultural sides of urban agriculture, as well as the political and city planning aspects of urban agriculture projects. 4 cr.
  • MET ML 715: Food and the Senses
    This course is an interdisciplinary exploration of the sensory foundations and implications of food. We will study the senses as physical and cultural phenomena, the evolving concepts of terroir and craft, human nutritional and behavioral science, sensory perception and function, and the sensory and scientific aspects of food preparation and consumption. Understanding these processes, constructions and theories is key to understanding a vast array of food-related topics; cheese-making, wine-tasting, fermentation, food preservation, culinary tools and methods, cravings and food avoidance, sustainability and terroir, to name just a few.
  • MET ML 719: Food Values: Local to Global Food Policy, Practice, and Performance
    Reviews various competing and sometimes conflicting frameworks for assessing what are "good" foods. Examines what global, national, state, and local food policies can do to promote the production and consumption of these foods. Participants learn how to conceptualize, measure, and assess varying ecological, economic, nutritional, health, cultural, political, and justice claims. Students analyze pathways connecting production and consumption of particular foodstuffs in the U.S. and the world. Emphasis is on comparative food systems and food value chains, and the respective institutional roles of science and technology, policy, and advocacy in shaping food supply and demand.
  • MET ML 720: Food Policy and Food Systems
    This course presents frameworks and case studies that will advance participants' understandings of U.S. and global food systems and policies. Adopting food-systems and food-chain approaches, it provides historical, cultural, theoretical and practical perspectives on world food problems and patterns of dietary and nutritional change, so that participants acquire a working knowledge of the ecology and politics of world hunger and understand the evolution of global-to-local food systems and diets. Global overview of world food situations will be combined with more detailed national and local-level case studies and analysis that connect global to local food crisis and responses.
  • MET ML 721: US Food Policy and Culture
    This course overviews the forces shaping U.S. food policies, cultural politics, diet, and nutrition situations in the twenty-first century. After reviewing the history of U.S. domestic food policy, course discussions consider globalization, new agricultural and food technologies, new nutrition knowledge, immigration, and "sustainable-food" ideology as drivers of American dietary and food-regulatory change. "Food systems," "food chains," and "dietary structure" provide the major analytical frameworks for tracing how food moves from farm to table, and the role of local through national government and non-government institutions in managing these food flows.
  • MET ML 722: Studies in Food Activism
    In this class students will explore the work of anthropologists and other social scientists on food activism citizens' efforts to promote social and economic justice through food practices and challenge the global corporate agrifood system. The class will explore diverse individual and collective forms of food activism including veganism, gleaning, farmers' markets, organic farming, fair trade, CSAs, buying groups, school gardens, anti-GMO movements, Slow Food, Via Campesina, and others. It will address the questions: what is food activism, what are its goals, what is working and not working, and what are the results?
  • MET ML 800: Masters Project
    Students nearing the completion of their degree requirement for the MLA in Gastronomy may register for the Masters Project. This graduation requirement is available for students who entered the MLA program during or after Fall 2009. The Masters Project must be completed under the direction of a full-time Boston University faculty member. The coordinator of the Gastronomy program must approve a topic, outline, bibliography and schedule for the project. Please contact the program coordinator for further details and guidelines. Students must also concurrently enroll in ML 802. 2 cr.
  • MET ML 801: Master's Thesis
    Graduate Prerequisites: For M.L.A. students only.
    Students nearing the completion of their degree requirement for the MLA in Gastronomy may register for the Master's Project. This graduation requirement is required for students who entered the MLA program before Fall 2009. The Master's Thesis must be completed under the direction of a full-time Boston University faculty member. The coordinator of the Gastronomy program must approve a topic, outline, bibliography and schedule for the project. Please contact the program coordinator for further details and guidelines. 4 cr.
  • MET PH 101: Basic Problems of Philosophy
    Introduction to classical philosophical problems concerning human nature and knowledge, freedom and morality, and reason and justice.
  • MET PH 110: Great Philosophers
    Introduction to the life and thought of five preeminent philosophers from classical times through the modern era.