Graduate Certificate in Food Studies

Ideal for students and professionals who are considering a career change or seeking to enhance their credentials, the Graduate Certificate in Food Studies 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 Assistant Professor Rachel E. Black at 617-358-6291 or by email: rblack@bu.edu.

Program Curriculum (16 credits)

A total of 16 credits from the following:

  • MET ML 565 Food Marketing
  • MET ML 589 Nature’s Past: Histories of Environment and Society
  • MET ML 610 Special Topics: U.S. Food History
  • MET ML 610 Special Topics: Reading and Writing the Food Memoir
  • MET ML 610 Special Topics: Local to Global Food Policy
  • MET ML 610 Special Topics: Culinary Tourism
  • MET ML 611 Archaeology of Food in Ancient Times
  • MET ML 612 Pots and Pans
  • MET ML 614 Philosophy of Food
  • MET ML 621 Researching Food History
  • MET ML 622 History of Food
  • MET ML 631 Culture and Cuisine: U.S. Ethnic Foodways
  • 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 639 Culture and Cuisine: Quebec
  • MET ML 641 Anthropology of Food
  • MET ML 642 Food Ethnography
  • MET ML 671 Food and the Visual Arts
  • MET ML 672 Art and Food
  • MET ML 673 Special Topics: Food and Film
  • 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 Introduction to Gastronomy: Theory and Methodology
  • MET ML 704 Special Topics: Cookbooks and History
  • MET ML 706 Food and Gender
  • MET ML 711 The Many Meanings of Meat
  • MET ML 712 The Sociology of Food and Labor
  • MET ML 713 Agricultural History
  • MET ML 714 Urban Agriculture
  • 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
  • MET ML 722 Studies in Food Activism