{"id":528,"date":"2024-10-02T14:23:01","date_gmt":"2024-10-02T18:23:01","guid":{"rendered":"http:\/\/www.bu.edu\/foodstudies\/?page_id=528"},"modified":"2025-05-13T15:21:12","modified_gmt":"2025-05-13T19:21:12","slug":"gastronomy-and-food-studies","status":"publish","type":"page","link":"https:\/\/www.bu.edu\/foodstudies\/programs\/gastronomy-and-food-studies\/","title":{"rendered":"Gastronomy and Food Studies"},"content":{"rendered":"
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Taught by highly qualified faculty on campus and online, graduate degree and certificate programs in food studies at BU\u2019s Metropolitan College (MET) embrace academic scholarship and hands-on practice\u2014preparing you for exciting careers in food-focused education, media, entrepreneurship, governance, and nonprofit organizations.<\/p>\n

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Master of Arts in Gastronomy<\/h3>\r\n

Founded by Jacques P\u00e9pin and Julia Child in 1991, the master\u2019s in Gastronomy at BU provides a multidisciplinary exploration of the cultural, historical, political, and social dimensions of food\u2014and includes access to hands-on culinary experiences.<\/p>\r\n

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

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Graduate Certificate in Food Studies<\/h3>\r\n

BU\u2019s four-course Food Studies graduate certificate offers a solid foundation in food scholarship, integrating academic study with opportunities for hands-on culinary practice. <\/p>\r\n

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

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Why BU Food Studies for Graduate Study?<\/h2>\n
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\"Chef<\/span><\/p>\n

Multidisciplinary Approach<\/h3>\n

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. <\/div>\n

\"Fork<\/p>\n

Flexible Learning Experience<\/h3>\n

Tailor your education to your specific needs with on-campus and online courses and the option to study part time or full time.<\/div>\n

\"Terrier<\/p>\n

Practical and Sensory Learning<\/h3>\n

Electives include culinary arts courses utilizing BU\u2019s state-of-the-art teaching kitchen, allowing you to complement academics with hands-on experience.<\/div>\n<\/div>\n<\/div>\n\n<\/div>\n<\/div>\n

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More Programs<\/h2>\n
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\"Illustration\r\n

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

BU\u2019s full-time, chef-taught culinary arts program is the only one of its kind in the country.<\/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":"

Taught by highly qualified faculty on campus and online, graduate degree and certificate programs in food studies at BU\u2019s Metropolitan College (MET) embrace academic scholarship and hands-on practice\u2014preparing you for exciting careers in food-focused education, media, entrepreneurship, governance, and nonprofit organizations. Why BU Food Studies for Graduate Study? More Programs<\/p>\n","protected":false},"author":21777,"featured_media":1465,"parent":502,"menu_order":1,"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\/528"}],"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=528"}],"version-history":[{"count":18,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/528\/revisions"}],"predecessor-version":[{"id":2006,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/528\/revisions\/2006"}],"up":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/502"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/media\/1465"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/media?parent=528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}