{"id":502,"date":"2024-10-02T14:04:25","date_gmt":"2024-10-02T18:04:25","guid":{"rendered":"http:\/\/www.bu.edu\/foodstudies\/?page_id=502"},"modified":"2026-02-27T10:54:48","modified_gmt":"2026-02-27T15:54:48","slug":"programs","status":"publish","type":"page","link":"https:\/\/www.bu.edu\/foodstudies\/programs\/","title":{"rendered":"Programs"},"content":{"rendered":"
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Embracing a multidisciplinary and hands-on exploration of food\u2019s many roles in culture and society, Boston University\u2019s Metropolitan College (MET) is a pioneer in food studies, straddling the worlds of food scholarship and culinary arts practice.<\/p>\n

Established in 1989 by innovative food luminaries Julia Child and Jacques P\u00e9pin in collaboration with MET food and wine programs founding director Rebecca Alssid, the unique, hands-on Professional Culinary Arts Program is taught by working chefs and serves as a pipeline into the food industry. In 1991, Child and P\u00e9pin were instrumental in developing the first academic food studies program in the United States with BU MET\u2019s master\u2019s degree in Gastronomy.<\/p>\n

Today, BU MET\u2019s trailblazing Food Studies programs have grown to include the Graduate Certificate in Food Studies and an array of hands-on programs that include Professional Pastry Arts, Cheese Studies, and Wine Studies, among others.\n<\/p>\n

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Gastronomy Master’s and Food Studies Graduate Certificate<\/p>\n

For credit<\/em>
\nAvailable on campus and online, our academic graduate degree and certificate programs in food studies provide unique opportunities to develop, refine, and master your understanding of food and the many needs it fulfills in the world around us.<\/p>\n