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Master of Liberal Arts in Gastronomy

Frequently Asked Questions

Q. What can I do with this degree?
A. The graduates of the program pursue many different careers – teaching on the college level, food writing (or an aspect of food publishing), wine and food consulting, various food businesses, and tourism, to name a few.

The students range from professionals in the food business enhancing their education to career changers wishing to pursue a graduate degree in a field they love to recent college graduates investigating gastronomy in an academic environment.

As with all graduate programs, students will be expected to read and analyze seminal and cutting edge texts concerning food studies, conduct academic research, write papers, and participate in lively dialogue with faculty and fellow students. This interdisciplinary program will teach the student to view food through many different lenses – anthropology, history, literary criticism, art history and the natural sciences, to name but a few. The program also stresses experiential learning to further one’s understanding of food and wine through our fourteen-week Certificate Program in the Culinary Arts, our Wine Studies Certificate Programs, and our Cheese Certificate Program. Furthermore, these programs take place in the dynamic setting of Boston, with access to some of the leading libraries in the world, ethnic neighborhoods and markets, and notable restaurants and chefs.

Q. Can I complete this program online or away from Boston?
A. We are excited to have an online course available through Boston University’s Online program. The course is Culture and Cuisine: France, taught by Kyri Claflin and featuring Jacques Pépin. It begins runs seven weeks and takes place entirely online. If necessary, there are several ways to reduce time spent in Boston:

1. Transfer up to two graduate level courses to the degree as course waivers; prior approval is mandatory and students must earn a B or better. Credit transfer is dependent on course hours. Official transcripts, course descriptions, and syllabi must be submitted.

2. Enroll in a Directed Study course. Once in the program, students may work with a faculty member to complete a Directed Study project on a topic relevant to the program. Directed studies may be completed off campus and students communicate with faculty via e-mail and phone.

3. The Master’s Thesis may be researched and written wherever you choose.

Q. When are applications due?
A. The Gastronomy Department has rolling admissions; you may submit your application at any time. Once admitted, you may register for classes when you like. Please keep our administrative office up-to-date with any change in address or e-mail. You may take up to two courses in the program before applying.

Q. Are there prerequisites to the program?
A. Applicants must hold a bachelor’s degree and demonstrate an interest in pursuing academic study in the field. There are no specific prerequisites.

Q. Can graduate courses from other institutions be applied toward this degree?
A. Yes, courses not part of another degree are eligible to serve as course waivers; students are allowed up to eight credits in waivers. Courses must be approved by the program advisor and official transcripts, course descriptions, and syllabi must be submitted.

Q. Can I start the program at any time?
A. At Metropolitan College, you may take courses at any time without being admitted to a degree program. Once admitted, you may start the program during the fall, spring, or summer term by simply registering for courses through the registrar. Please notify our office when you are planning on registering, so that we may keep accurate records and advise you with your course selection. New students are required to take MET ML 701 Introduction to the Liberal Arts, which is offered annually in the fall and introduces the theory and methodology of food studies using a multi-disciplinary approach.

Students without previous culinary training may wish to take the Certificate Program in Culinary Arts, which is offered fall and spring terms. Successful completion of this program earns 8 waived credits. This is an intensive four-month program teaching the fundamentals of classic French culinary techniques as well as regional and ethnic cuisines. Additionally, students may take up to two courses in the program before being formally admitted.

Q. Are there advisors?
A. Yes. In addition to the Director of our program, faculty members throughout Boston University act as advisors on Directed Studies, Thesis or Special Projects.

Q. What is a Master of Liberal Arts?
A. The concentration in gastronomy, or food studies, exists under the liberal arts rubric because its subject matter encompasses the arts and humanities, as well as the natural and social sciences. Our understanding of the role of food in historical and contemporary societies and its impact on world civilization is a serious and important pursuit, especially when undertaken within specific, well-defined disciplines including anthropology, archaeology, economics, history, and nutrition.

Q. Are gastronomy courses only offered in the evening?
A. Yes, the courses offered through the Gastronomy Department are only in the evening, typically from 6–9 p.m. However, students taking the Certificate Program in Culinary Arts have class during the daytime. Also, students may take approved daytime courses in other graduate departments throughout the university.

Q. Are most students part-time or full-time?
A. Most students are part-time and pursue the degree while working part- or full-time jobs. Our courses are held during the evening, making this easier to do. The gastronomy program offers two or three four-credit courses each of three terms, fall, spring, and summer. Students wishing to study full-time may take between 12 and 18 credits. Each term, there is a list of approved graduate courses offered through other campus departments. These courses are in history, anthropology, sociology, economics and other applicable areas. For example, if your interest is in Japanese food and culture, you may find a Japanese history course in which you can explore food topics.

Q. What is the tuition price difference between part-time and full-time students?
A. Metropolitan College tuition is different for part-time and full-time students. As of fall 2006, part-time student tuition is $650 per credit, making four-credit courses $2,600 each, plus a $40 registration fee and book costs. Students taking over 11.5 credits are considered full-time and pay $15,765 per semester and can take up to 18 credits. However, because the gastronomy program only offers two or three four-credit courses each term, full-time students are able to find other appropriate daytime campus courses to maximize their course load.

Q. What other courses can be taken at Boston University toward the degree?
A. The Lifelong Learning department of Metropolitan College (the same office that coordinates the gastronomy program) offers several other programs that count as waivers toward the master’s degree. Students may waive up to eight credits from these three areas with approval from the academic advisor.

1. A full-time 14-week Certificate Program in Culinary Arts. For students without previous culinary training, this program offers hands-on kitchen experience covering the classical French foundations of cooking as well as various ethnic and regional cuisines, bread and pastry, production cooking, sanitation, and other gastronomic topics. This program serves as an eight-credit waiver.

2. The Cheese Certificate Program. This program is offered evenings fall and spring semesters through our Seminars in the Arts and Culinary Arts. Taught by the owner of Boston’s famed Formaggio Kitchen, Ihsan Gurdal, the course meets eight times, including a trip to a cheese-making farm. To earn two credits toward the degree, students must pass an exam with a grade of B- or better and write a paper on a cheese topic. The cost of the program is $800 and is paid to the Lifelong Learning department, not to the Registrar. Consequently, students who wish to retain part-time status but have time to take another course may consider this option.

3. Wine Studies Certificate Programs. We offer four levels of wine study taught by two Masters of Wine, Sandy Block and Bill Nesto, and experienced wine educator Alex Murray. The length and cost of the levels varies between 8 to 14 weeks and $800 and $2500. Levels Two, Three and Four may count as four waived credits each to the MLA in Gastronomy. The tuition for these programs is paid to the Lifelong Learning department, not to the Registrar. Consequently, students who wish to retain part-time status but have time to take another course may consider this option.

Q. If I want to do the Certificate Program in the Culinary Arts, will I have time to take other classes at night?
A. Yes, you will. There are evening seminars for the public in food and wine areas that are assisted by the culinary students; however, a student in the gastronomy program has an obligation to take gastronomy courses first. One can schedule around classes around the seminars.

Q. Can I get credit toward the degree for culinary programs completed elsewhere?
A. No credit may be applied toward the degree for previous formal culinary training outside of the Boston University Certificate Program in the Culinary Arts.

Q. Do any of these programs count toward federal student loans?
A. The Cheese Certificate and Wine Studies Certificate courses are not managed through the Registrar and, consequently, cannot be applied toward federal loan course load limits. However, you may arrange with the department to take these courses as Directed Studies if you need to reach a course load amount. Note that Directed Study tuition is the same as regular tuition and priced at $630 per credit. Consequently, students would be paying more for these courses in order to qualify for loans. If loans are not an issue, students pay the Lifelong Learning office for these courses; this allows students to remain at part-time status.

Q. What is the total cost of the program?
A. That will depend entirely on how you complete your requirements. Since you may transfer courses to the degree, complete one or more of our certificate programs and take regular graduate classes, it will add up differently for each student. Tuition is set annually by the Trustees of Boston University and is subject to change.

Q. Can I get financial aid?
A. Graduate students may qualify for a number of loans, including federal student loans. Questions should be directed to the Financial Aid office at www.bu.edu/finaid. There is an excellent chart comparing loan types available on their website as well.

Q. What financial assistance is offered through the department?
A. Our department offers one or two graduate assistantships for students per term. Applicants must have completed at least two courses in the program and be registered for two courses during the semester of application (fall or spring) and have a B+ average. The assistantship covers the tuition of one course in exchange for 15 hours per week of work in the department, assisting with administrative duties, phone requests, mailing projects, and administrative support to the Gastronomy and Lifelong Learning programs.

We also have a Julia Child Scholarship, which awards $500 to students based on the application essay and grades. Students must complete at least two courses in the degree program before applying and maintain a B+ average.

Q. Are there tuition benefits for Boston University employees?
A. Yes, employees of Boston University receive tuition remission that covers up to two graduate courses per term. There are some minimal costs and tax implications involved. Information can be found on the Personnel Office website at www.bu.edu/personnel/benefits. This is an excellent program and a number of Gastronomy students have enjoyed their employment on campus while pursuing their studies.

Q. Who are the faculty?
A. The courses are taught by instructors who hold advanced degrees or a unique professional position. Many of the instructors are full-time professors whose appointments are in various departments throughout the university.

Q. Which courses are required?
A. There are two: MET ML 701 Introduction to the Liberal Arts: Theory, Methodology and Readings. This is an introduction to the humanities and social sciences, teaching students how to approach the multidisciplinary nature of food studies. It is taught annually in the fall.

The final requirement for the degree is the thesis class: MET ML 801, during which the student writes a Master’s Thesis Paper or completes a Special Project under the guidance of an advisor.

Q. Are the courses offered in a particular order?
A. Scheduled classes vary from semester to semester and from year to year. Core courses, including History of Food I/II, Anthropology of Food, and Nutrition, are normally offered at least biannually, while the MET ML 631 Culture and Cuisine course, which explores different regions and countries, normally runs twice a year, but changes its geographic focus. Students may take Culture and Cuisine as often as they like.

Q. Which libraries are available to me?
A. The Boston area is rich in library resources. In addition to the multiple Boston University Libraries, gastronomy students, as well as the general public, have access to the Schlesinger Women’s History Library on the Harvard Campus. The Schlesinger has a renowned collection of historic culinary books, diaries, letters, and cookbooks. Boston’s Public Library is also a terrific resource. Other university libraries are amenable to scholars visiting and viewing collection materials with proper letters of introduction provided by the BU reference librarians.

Q. Do you eat in class?
A. Yes, we very often eat in class! Cooking, sharing, and hospitality are major elements of experiencing food culture. Students and faculty alike bring theme-related dishes to class to share during breaks. Other courses take food-related field trips or have meals together outside the classroom. We learn much about our fellow students including how good a cook they are! Gastronomy students also dine out once a month in a local ethnic restaurant, have occasional wine and food gatherings, and are kept in touch with departmental goings-on through e-mail.