Individual Graduate & Undergraduate Courses
You don’t need to be enrolled in a degree or certificate program to take a Metropolitan College course on campus or online. All you have to do is register. Generally, you can apply up to two eligible courses taken at MET toward a Metropolitan College degree program.
Courses are offered at per-credit tuition rates set by the host college. Refer to the Boston University Online Course Schedule to find out what courses are being offered and when.
Below is a sample of individual courses not tied to full degree or certificate programs that BU has to offer:
Undergraduate Courses
CASLC111 First-Semester Chinese
Essentials of structure, oral practice, introduction to the writing system.Effective Fall 2020, this course fulfills a single unit in the following BU Hub area: The Individual in Community. [4 credits]
CASLJ385 Intensive Kanji
Undergraduate Prerequisites: (CASLJ211) - Intensive study of the 1006 Kanji to build additional proficiency in reading and writing for advanced Japanese language students. The course also explores the history and aesthetics of kanji characters. Intended for students without heritage knowledge of Chinese characters. Effective Spring 2021, this course fulfills a single unit in each of the following BU Hub areas: Global Citizenship and Intercultural Literacy, Creativity/Innovation. [4 credits]
COMFT554 Special Topics
Relevant topics in Film and Television. Course information and descriptions sent out in the FTV newsletter. Email filmtv@bu.edu for more information. Effective Fall 2023, this course fulfills a single unit in each of the following BU Hub areas: Creativity/Innovation, Digital/Multimedia Expression. [4 credits]
GMSBT104 Medical Terminology 1
Understanding medical terminology is fundamental for anyone working in the sciences. It is the language of the technician or researcher involved in biotechnology, biomedical investigations, or clinical research. Students learn the analysis and construction of medical words within a context of scientific concepts. After the basics, students learn the anatomy and diseases of the following systems: male and female reproductive, cardiovascular, respiratory, and blood. Technology fee applies to online section only. [2 credits]
QSTSM101 Introduction to Management
Online offering. A broad introduction to the nature and activities of business enterprises within the United States' economic and political framework. Course content introduces economic systems, essential elements of business organization, production, human resource management, marketing, finance, and risk management. Key objectives of the course are development of business vocabulary and a fundamental understanding of how businesses make money. This course is intended for non-business majors. It may not be taken by Questrom students for credit nor can it be used by Boston University students toward the Business Administration minor. Non-Questrom students may register for this course directly via the Student Link. [4 credits]
Graduate Courses
METML632 History of Wine
In this course we explore the long and complex role wine has played in the history of human civilization. We survey significant developments in the production, distribution, consumption and cultural uses of grape-based alcoholic beverages in the West. We study the economic impact of wine production and consumption from the ancient Near East through the Roman Empire, Europe in the Middle Ages and especially wine's significance in the modern and contemporary world. Particular focus is on wine as a religious symbol, a symbol of status, an object of trade and a consumer beverage in the last few hundred years. [4 credits]
METML636 Culture and Cuisine: Italy
There is no such thing as Italian food. This statement is confirmed by the uniqueness and locality of the foods of Italy. This course will introduce students to regional Italian foods, taking into account geography, historical factors, social mores and language. There will be an emphasis on identifying key food ingredients of northern, central, and southern regions, and how they define these regions and are utilized in classic recipes. In addition, the goal will be to differentiate the various regional cooking styles like casalinga cooking versus alta cucina cooking. [4 credits]