Thanks to Hands-On Instruction, BU’s New Pastry Arts Program Makes the Perfect Preparation to Launch a Career in Food

In January 2023, Boston University’s Programs in Food & Wine launches a new, on-campus Professional Pastry Arts Program, which equips students with the skills they need to launch a career in baking and the greater food industry.

A recent story in the Boston Globe shined a spotlight on the comprehensive 14-week Metropolitan College course of study, which is being introduced in 2023’s spring session beginning January 19, led by experienced pastry chefs and seasoned entrepreneurs across the industry who give up-close instruction on what it takes to succeed in the kitchen, at all levels.

“The program is modeled after our culinary program but more immersive and intense,” BU MET Programs in Food & Wine Director Potter Palmer told the Globe.

Through individualized instruction, students will learn everything from basic baking principles to classic and modern pastry and confectionary techniques, as well as theories behind practices. They will also be introduced to a wide variety of types of pastries from cultures the world over through this program—the only one of its kind in the United States.

Classes are held Tuesdays through Thursdays, from 9:30 am to 6 pm, at BU’s newly renovated demonstration kitchen, the Groce Pépin Innovation Culinary Laboratory—a spacious, state-of-the-art teaching and demonstration kitchen that makes an ideal environment for learning everything from the fundamentals of baking to advanced classical and contemporary pastry and confectionery techniques. By the conclusion of the course’s 300 hours, students are fully prepared to make the oven their professional realm.

Here, students develop the professional strengths and skills they need to immediately commence a career in food and baking, whether by joining a restaurant or professional bake shop or by launching their own businesses. Students also have the opportunity to combine this program with complementary courses, like food writing, recipe testing, food media, and more, to tailor their studies in accordance with their ambitions. Plus, thanks to a vast multimedia library of video lectures, slide decks, and recorded demonstrations, students have access to over 300 hours of pastry instruction.

Topics covered include:

Artisan Breads
Baking Principles and Ingredients
Breakfast and Brunch
Cakes
Chocolate Work
Cookies
Custards, Puddings, and Mousses
Dessert Presentation
Pastry Basics
Pies
Quick Breads
Specialty Baking (Gluten-Free and Vegan)
Syrups, Creams, and Sauces
Tarts and Special Pastries
Yeast Doughs, Lean and Rich

The Professional Pastry Arts Program will offer the rare opportunity to learn from some of the field’s most distinguished craftspeople. Those who complete the program will leave primed for professional success.

“Every day is an interview for chefs looking for good people to hire,” Dr. Palmer said.