{"id":505,"date":"2024-10-02T14:10:26","date_gmt":"2024-10-02T18:10:26","guid":{"rendered":"http:\/\/www.bu.edu\/foodstudies\/?page_id=505"},"modified":"2025-06-12T16:08:46","modified_gmt":"2025-06-12T20:08:46","slug":"culinary-arts","status":"publish","type":"page","link":"https:\/\/www.bu.edu\/foodstudies\/programs\/culinary-arts\/","title":{"rendered":"Culinary Arts at BU"},"content":{"rendered":"
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Gain expertise in culinary practice at BU\u2019s Metropolitan College (MET). Taught entirely by professional chefs, restaurateurs, food industry professionals, and wine experts, BU MET\u2019s hands-on culinary programs cover essential cooking techniques and offer world-class resources and networking opportunities.<\/p>\n

Culinary Arts programs are available for credit, including as electives in the Master of Arts in Gastronomy<\/a>. Learn how to register for credit<\/a>.\n<\/p>\n<\/div>\n

Professional Culinary Arts Program<\/h3>\r\n

Founded in 1989 by Rebecca Alssid, Julia Child, and Jacques P\u00e9pin, BU\u2019s semester-long Professional Culinary Arts Program helps you build the skills to excel in the food industry.<\/p>\r\n

Learn More<\/a><\/p><\/div>\n

Culinary Arts 1 Online<\/h3>\r\n

Study at your own pace over the course of seven weeks with a combination of step-by-step video tutorials and weekly one-on-one sessions with chef instructor Chris Douglass.<\/p>\r\n

Learn More<\/a><\/p><\/div>\n

Culinary Arts 2 Online<\/h3>\r\n

Hone culinary skills developed in Culinary Arts 1 Online and explore a variety of new foods and techniques, from charcuterie and game to ancient grains and rice.<\/p>\r\n

Learn More<\/a><\/p><\/div>\n

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Cook Like a Pro: Mastering Culinary Essentials Class<\/h3>\r\n

This hands-on class is designed for beginners and aspiring cooks alike and guides you through the fundamentals of meal preparation, ingredient selection, and proper seasoning.<\/p>\r\n

Learn More<\/a><\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Why BU’s Culinary Arts Programs?<\/h2>\n
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\"Chef<\/span><\/p>\n

Comprehensive Curriculum<\/h3>\n

Develop demonstratable skills in basic classic and modern techniques, global cuisines, and theories of food production.<\/div>\n

\"Fork<\/p>\n

Career Preparation<\/h3>\n

Gain insight into the food industry, benefit from connections to food industry professionals, and develop the skills needed for a wide variety of culinary jobs.<\/div>\n

\"Terrier<\/p>\n

State-of-the-Art Facilities and Resources<\/h3>\n

Benefit from a state-of-the-art demonstration kitchen, access to video lectures, and an extensive culinary library.<\/div>\n<\/div>\n<\/div>\n\n<\/div>\n<\/div>\n

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More Programs<\/h2>\n
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Gastronomy and Food Studies<\/h3>\r\n

Hone your scholarship around society\u2019s complex relationship with food throughout history.<\/p>\r\n

Learn More<\/a><\/p><\/div>\n

\"Illustration\r\n\r\n

Pastry Arts<\/h3>\r\n

Gain the foundational skills and sensory knowledge necessary to launch a pastry arts career.<\/p>\r\n

Learn More<\/a><\/p><\/div>\n

\"Illustration\r\n\r\n

Wine Studies<\/h3>\r\n

Explore the world of wine with a multi-course curriculum that will enhance expertise.<\/p>\r\n

Learn More<\/a><\/p><\/div>\n

\"Illustration\r\n\r\n

Cheese Studies<\/h3>\r\n

Examine the journey of cheese from farm to table, while learning hands-on techniques.<\/p>\r\n

Learn More<\/a><\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Gain expertise in culinary practice at BU\u2019s Metropolitan College (MET). Taught entirely by professional chefs, restaurateurs, food industry professionals, and wine experts, BU MET\u2019s hands-on culinary programs cover essential cooking techniques and offer world-class resources and networking opportunities. Culinary Arts programs are available for credit, including as electives in the Master of Arts in Gastronomy. […]<\/p>\n","protected":false},"author":21777,"featured_media":0,"parent":502,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"page-templates\/no-sidebars.php","meta":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/505"}],"collection":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/users\/21777"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/comments?post=505"}],"version-history":[{"count":29,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/505\/revisions"}],"predecessor-version":[{"id":2112,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/505\/revisions\/2112"}],"up":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/502"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/media?parent=505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}