Graduate Certificate in Food Studies
NOTE: This site is an archive of 2011–2012 programs and policies at Boston University Metropolitan College. If you are looking for current information about Metropolitan College and its programs, please go to our official website: www.bu.edu/met.
Ideal for students and professionals who are considering a career change or seeking to enhance their credentials, the Food Studies certificate program at Boston University’s Metropolitan College provides a solid foundation in gastronomy—and can be tailored to focus on food-related areas such as business, communication, history and culture, or policy.
The four-course Food Studies certificate is a good choice for those who may not be in a position to commit to a full degree program. However, because the certificate program shares courses with the Master of Liberal Arts in Gastronomy, students who are accepted into the degree program may apply 16 credits toward their degree requirements.
The certificate can also be completed on a part-time basis by taking a maximum of two courses per semester. A number of courses are offered online for students who wish to complete their degree at a distance. Please see the current course offerings for online and blended-format courses.
For information on admission to the Graduate Certificate in Food Studies, and to plan a course of study, please contact Rachel E. Black, Gastronomy Program, 808 Commonwealth Avenue, Boston, MA 02215; 617-358-6291; email: rblack@bu.edu.
Program Curriculum (16 credits)
A total of 8 credits from the following:
- MET ML 565 Food Marketing
- MET ML 622 Survey of the History of Food
- MET ML 631 Culture and Cuisine: France
- MET ML 633 Readings in Food History
- MET ML 638 Culture and Cuisine: New England
- MET ML 641 Anthropology of Food
- MET ML 701 Understanding Food: Theory and Methodology
- MET ML 715 Experiencing Food Through the Senses
Plus 8 additional credits, selected from the list below:
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 612 Special Topics: Pots and Pans
- MET ML 614 Special Topics: Philosophy of Food
- MET ML 621 Researching Food History
- MET ML 622 Survey of the History of Food
- MET ML 631 Culture and Cuisine: France
- MET ML 632 History of Wine
- MET ML 633 Readings in Food History
- MET ML 638 Culture and Cuisine: New England
- MET ML 641 Anthropology of Food
- MET ML 642 Food Ethnography
- MET ML 659 Special Topics: Research Methods for Food Studies
- MET ML 671 Food and the Visual Arts
- MET ML 672 Special Topics: Art and Food
- MET ML 681 Food Writing for Print Media
- MET ML 691 Nutrition and Diet
- MET ML 692 Evaluating and Developing Markets for Cultural Tourism
- MET ML 701 Understanding Food: Theory and Methodology
- MET ML 706 Representations of Food and Gender in the Media
- MET ML 711 Special Topics: The Many Meanings of Meat
- MET ML 714 Food and Ethnography
- MET ML 715 Experiencing Food Through the Senses
- MET ML 720 Food Policy and Food Systems
- MET ML 721 U.S. Food Policy and Culture
