In the spring of 1989, Boston University held the first class in the Certificate Program in the Culinary Arts. Spearheaded by Rebecca Alssid, Julia Child, and Jacques Pépin, this intensive, term-long program was developed to expose students to classic and contemporary techniques, international cuisines, and many more subjects. The unique program merges the best aspects of traditional culinary arts study with the hands-on tutelage of a wide range of chefs—augmented by insight into the food industry. This model allows students to enter a wide variety of jobs related to food as well as continue their education in the Gastronomy master’s program.

The only one of its kind in the country, Boston University’s full-time culinary arts program is taught entirely by working chefs and experts in the food industry.

Learning Outcomes

• Expose dedicated culinary students of all ages to the best professional chefs and teachers in the world of cooking
• Train students in the basic classic and contemporary techniques and theories of food production
• Introduce students to various cultures through their cuisines

Core instructors: Jacques Pépin, Jody Adams, Chris Douglass, Michael Leviton, Barry Maiden, Kevin O’Donnell, Janine Sciarappa, and Jeremy Sewall

Visiting instructors: Tanapon Authaipan, Liz Garvey, Seizi Imura, Barton Seaver, Ana Sortun, David Vargas, and many others

Only 14 students are admitted per term. Upon successful completion, students receive a Certificate in the Culinary Arts from Boston University. Students in the MA in Gastronomy program may also earn 8 units toward their degree.

BU’s Professional Pastry Arts Program is an intensive, hands-on, 14-week program that provides students with foundational skills and sensory knowledge necessary to launch a career in the pastry arts field, including entry-level positions in restaurants and professional bake shops. Students may also combine the program with other courses, including food writing, recipe testing, food media, and more, to build a foundation that will equip them to start their own food business or pursue careers in related fields. Upon completing the program, students will be expected to demonstrate core concepts in baking theory and illustrate advanced classical and contemporary pastry and confectionery techniques.

Learning Outcomes

• Proficiency in classic and modern techniques of pastry and baking production.
• Competence in the classic and modern theories of pastry and baking production.
• Professional-level skills in working efficiently, effectively, and safely in commercial kitchens.
• Integration of personal culinary experience with the theory and practice of pastry arts and baking production.

Core instructors: Jim Dodge, Maura Kilpatrick, Brian Mercury, Lauren Moran, Janine Sciarappa

Visiting instructors: Dee Steffen Chinn, Monica Glass, Thiago Silva, Nicole Walsh, William Yosses, and many more

Admissions Information

For current admissions information on the professional certificate, please visit the Food Studies website. Only 14 students are admitted per term. Students in the MA in Gastronomy program may also earn 8 units toward their degree by enrolling in MET ML 703 Professional Program in the Pastry Arts.

The four-course, non-unit Professional Certificate in Wine Studies is offered through the Elizabeth Bishop Wine Resource Center, which was established in 1996 to promote the development of educational programs exploring all aspects of wine, including: viticulture; enology; winemaking; wine history; economics; distribution and marketing; pairing with food; and the psychological, physiological, and cultural phenomena of wine consumption. The Wine Studies professional certificate program is open to industry professionals seeking deeper expertise, students who want to explore wine in the broader cultural context of food and cuisine, and people who wish to enter the wine trade. A 16-unit Graduate Certificate in Wine Studies is also available.

Learning Outcomes

• Detailed knowledge of wine regions, grape varieties, and styles, and understanding the inherent characteristics of wine.
• Refined tasting ability and ability to identify the key sensory characteristics of the world’s varietal wines.
• Understanding of the historical, cultural, genetic, viticultural, enological, and market context for the evolution of vine varieties and their wines.
• Effective communication about wine and the ability to speak and write confidently about current issues in the wine industry.

Admissions Information

For current admissions information, please visit the Food Studies website. To apply for the 16-unit Graduate Certificate in Wine Studies, please visit the Metropolitan College website.

Certificate Requirements

Students who are admitted to this non-unit program and successfully complete the following courses will receive a Professional Certificate in Wine Studies.

A total of four courses is required, including:

• Comprehensive Survey of Wine: Europe
• Comprehensive Survey of Wine: The World
• Plus two elective courses selected from the list below:
  • History of Wine
  • Fundamentals of Wine
  • Current Topics in Wine Studies
  • Advanced Wine Tasting
  • Introduction to Winemaking

Examine an array of international and local cheeses and their journey from farm to table. Over the course of one term, you will learn the techniques for making all types of cheese, from the softest washed rind to crystalline aged alpine cheeses, and everything in between. The program includes cheese tastings paired with condiments and wine, visits to dairy farms and cheese makers, hands-on cheese making, and readings and discussions that explore issues in contemporary cheese making and marketing. After successful completion of the course and final exam, receive a Certificate in Cheese Studies from Boston University. This course may be taken for units toward the MA in Gastronomy.

Food service professionals seeking to commit to promoting food safety can do so with this course of study, which covers all aspects of food safety: handling, storing, preparing, and serving. Sponsored by the National Restaurant Association, students who pass the ServSafe exam in this class will be certified by ServSafe in food safety.

Online Courses in Culinary Arts and Pastry Arts

These fully online, self-paced classes provide exclusive access to:

• Instructional online videos tailored and filmed specifically for this program
• A unique library of lectures and presentations
• Weekly one-on-one meetings with the chef instructor, where you will review your progress from the week, receive constructive feedback and help in correcting your mistakes, and get answers to all your questions
• A dashboard where you can communicate with other students taking the class

Sustainability

This course of study examines the contemporary food system through a multidisciplinary lens, allowing students to put readings and ideas into culinary practice. By examining the often-competing concerns from other domains—including economic (both micro- and macro-social); social welfare, social justice, and social diversity; health and wellness; food security and insecurity; and resiliency—we can begin to move toward solutions that treat the disease (our food system) and not just the symptoms (domain-specific issues). Students will read widely in the topic area, engage in classroom discussion, and work together in the kitchen to understand hands-on culinary approaches to some of the most important issues of our time.

Tastings and Demonstrations

Each term, experts in the fields of food and wine studies come to BU to exhibit their talents and teach you how to expand your knowledge of food, wine, beer, and other spirits. These assembled culinary and wine luminaries share the benefit of their knowledge, educating palates and offering the discovery of new pleasures. Past events have featured Jacques Pépin, Joanne Chang, Mary Ann Esposito, Chris Fischer, Maura Kilpatrick, Barbara Lynch, Stella Parks, Steven Raichlen, David Tanis, and many others.

Pépin Lecture Series in Food Studies and Gastronomy

Academic in nature and delivered by experts in the fields of food studies and gastronomy, these lectures are open to the public, students, faculty, and staff.

Cooking Up Culture for Kids and Teens

Cooking Up Culture is a program for children and young adults designed to explore cultures through their cuisines. Classes include cooking demonstrations for school groups of up to 60 children, as well as smaller, hands-on classes in which students prepare signature foods from specific regions or cultures from around the world. These programs are offered year-round.

Special Events

There is always something unique in the works, whether it is an upcoming conference or gala, a special class for children, or a neighborhood culinary tour.

Customized Food and Wine Events

Customized food and wine events include private, hands-on cooking and baking classes, wine classes, or demonstrations with some of the finest chefs. Our state-of-the-art kitchen can accommodate small groups for hands-on classes or up to 60 for culinary demonstrations.