Taught by highly qualified faculty on campus and online, graduate degree and certificate programs in food studies at BU’s Metropolitan College (MET) embrace academic scholarship and hands-on practice—preparing you for exciting careers in food-focused education, media, entrepreneurship, governance, and nonprofit organizations.
Master of Arts in Gastronomy
Founded by Jacques Pépin and Julia Child in 1991, the master’s in Gastronomy at BU provides a multidisciplinary exploration of the cultural, historical, political, and social dimensions of food—and includes access to hands-on culinary experiences.
Graduate Certificate in Food Studies
BU’s four-course Food Studies graduate certificate offers a solid foundation in food scholarship, integrating academic study with opportunities for hands-on culinary practice.
Why BU Food Studies for Graduate Study?
Multidisciplinary Approach
Choose from a diverse range of courses across the arts, the humanities, and the natural and social sciences to align your studies with your particular areas of curiosity.
Flexible Learning Experience
Tailor your education to your specific needs with on-campus and online courses and the option to study part time or full time.
Practical and Sensory Learning
Electives include culinary arts courses utilizing BU’s state-of-the-art teaching kitchen, allowing you to complement academics with hands-on experience.
More Programs
Culinary Arts
BU’s full-time, chef-taught culinary arts program is the only one of its kind in the country.
Pastry Arts
Gain the foundational skills and sensory knowledge necessary to launch a pastry arts career.
Wine Studies
Explore the world of wine with a multi-course curriculum that will enhance expertise.
Cheese Studies
Examine the journey of cheese from farm to table, while learning hands-on techniques.