Graduate Degree & Certificate Programs
Academic graduate degree and certificate programs in food studies at BU MET include the Master of Arts in Gastronomy and the Graduate Certificate in Food Studies.
BU MET’s food studies offerings include kitchen-based programs in Professional Culinary Arts, Professional Pastry Arts, Cheese Studies, and Wine Studies, among others.
Learn hands-on cooking techniques from working chefs and food industry experts.
Gain hands-on skills in baking theory and advanced pastry and confectionery techniques.
Advance your knowledge of wine with expert wine educators with four levels of study.
From farm to table, get hands-on experience with cheesemaking, production, and marketing.
Congratulations to Food Studies & Gastronomy Director Megan Elias, whose recent book, “Queers at the Table: An Illustrated Guide to Queer Food (with Recipes),” was named a Lambda Literary Awards finalist, in the LGBTQ+ Anthology category.
With a heavy heart, BU MET announces the passing of Food & Wine Programs Founding Director Rebecca Alssid—a pivotal force in the academic study of food, a longtime pivotal contributor to the BU MET community, and the founder of the Evergreen Program.
What does the examination of “queer food” tell us about food and our society? In the latest episode of MET’s #FacultyAngle series, Dr. Megan Elias, who teaches Food, Gender, and Sexuality (MET ML 706), explains what hidden truths can be revealed through the study.
Kayla Tabb, who in 2022 was one of the first graduates of BU MET’s Professional Pastry Arts Program, is now making a name for herself in food studies as the chef-in-residence for the Boston Public Library, where she promotes food literacy.
This exceptional father-daughter pair of BU MET Gastronomy alums are both winning awards and recognition for their achievements in food.
Chef Jacques Pépin, the trailblazing cofounder of BU MET’s Certificate in the Culinary Arts and MA in Gastronomy programs, recently authored a piece in the New York Times regaling readers with his personal history—a life dedicated to the championing of food’s value beyond mere nutrition.
As director of Food Studies programs at Metropolitan College, Associate Professor of the Practice Megan Elias is frequently sought out for her specialized knowledge of food history.
Joined by Ethan Okwuosa, of the BU men’s basketball team, Chef Douglass demonstrated the fully teaching capacity of the Groce Pépin Culinary Innovation Laboratory by teaching audiences how to make overnight oats and cottage cheese pancakes, which he called “easy, simple recipes.”