Boston University offers its Professional Pastry Arts Program through the Food Studies programs at Metropolitan College (MET). It is a 14-week, full-time, kitchen-based certificate that runs once a year in the spring, with more than 300 hours of lectures, demonstrations, and hands-on production led by working pastry chefs and bakers.
Unlike a community college certificate, the standard version of this program is noncredit and carries a flat price of $15,200. Students can instead take it for 8 graduate credits as MET ML 703, including as an elective in BU’s Master of Arts in Gastronomy. Enrollment is small, and the next cohort listed on BU’s site starts in Spring 2027.
Quick Facts
| Category | Details |
|---|---|
| School | Boston University, Metropolitan College |
| Location | Boston, Massachusetts; on-campus teaching kitchen and demonstration lab |
| Credential | Professional Pastry Arts Program certificate (noncredit), or 8 graduate credits as MET ML 703 |
| Length | 14 weeks; 300+ hours of instruction |
| Schedule | Tuesday–Thursday, 9:30 am–6 pm, plus required Food and Wine events |
| Start | Spring only; next listed start is Spring 2027 |
| Class size | Limited to 12 students |
| Program price | $15,200 tuition and fees |
Baking and Pastry Program Options
BU’s Pastry Arts at BU page groups the professional program with shorter options, including the Bake Like a Pro class and two online Baking Essentials courses. Only the 14-week professional program is a multi-week career credential, so this profile focuses on it.
Professional Pastry Arts Program (Noncredit Certificate)
The Professional Pastry Arts Program page describes a hands-on, kitchen-based certificate that prepares students for entry-level jobs in restaurants and professional bake shops. BU names Jim Dodge, Maura Kilpatrick, Brian Mercury, Lauren Moran, and Janine Sciarappa as core instructors, with visiting pastry professionals added each term.
Students who take the program on a noncredit basis earn BU’s program certificate but no academic credit. It is a professional training program rather than a degree, and BU runs it alongside its separate Professional Culinary Arts Program, which is offered in fall terms.
Credit Option: MET ML 703
According to the BU Bulletin’s Food and Wine page, students in the MA in Gastronomy may earn 8 units toward the degree by enrolling in MET ML 703 Professional Program in the Pastry Arts. BU’s Food Studies site also says pastry programs can count as electives in the Graduate Certificate in Food Studies. Credit registration is handled through MET’s course registration process, and BU does not state on the program page whether the price differs for credit students.
Curriculum and Baking Courses
Instruction combines in-person lectures, demonstrations in the Groce Pépin Culinary Innovation Laboratory, and production time in a large teaching kitchen, supported by recorded video lectures and demos. BU lists these topic areas:
- Baking principles and ingredients, and pastry basics
- Artisan breads, lean and rich yeast doughs, and quick breads
- Breakfast and brunch items
- Syrups, creams, and sauces; custards, puddings, and mousses
- Pies, tarts, special pastries, cakes, and cookies
- Dessert presentation and chocolate work
- Specialty baking, including gluten-free and vegan
Students who complete the program receive ServSafe Manager and Massachusetts Allergen Awareness certificates. Class schedules vary by semester and are handed out at the start, and evening Food and Wine events usually end by 9 pm. BU also gives students access to a research collection of more than 3,000 historic cookbooks.
Tuition and Additional Costs
BU charges a single program price rather than per-credit tuition, and there is no separate resident or nonresident rate:
| Program | Credit status | Length | Published tuition and fees |
|---|---|---|---|
| Professional Pastry Arts Program | Noncredit (8-credit option available) | 14 weeks; 300+ hours | $15,200 |
The $15,200 figure covers tuition and fees for the program only. It does not include housing, meals, transportation, or the supplies below.
The Food Studies FAQ lists extra costs for the culinary and pastry programs: BU chef coats from the bookstore (at least two are suggested), a $200 knife kit sold through Food Studies, about $250 in books, and slip-resistant kitchen shoes. Students may also buy a campus parking permit at the employee rate. Prices for coats and shoes are not published.
Admissions and Financial Aid
BU evaluates applicants on their commitment to the field and how seriously they plan to pursue it. Applicants must be able to read and carry out recipes, including weights and measurements. Pastry or baking work experience is considered but not required. The online application asks for education and employment history, short written answers about goals and background, and two references, at least one tied to food experience. No deadline is posted.
Financial aid is not available to students who take the program for no credit, according to the FAQ, which points to private loans as an alternative. Federal loans are described only for MA in Gastronomy students taking at least 6 credits per semester. BU also cannot help noncredit students obtain a visa, so international applicants would need full-time degree enrollment for visa support.
Career Preparation and Transfer Considerations
BU positions the program as preparation for entry-level pastry work in restaurants and bake shops. Graduates are expected to show core baking theory along with classical and contemporary pastry and confectionery techniques. BU also suggests pairing it with courses in food writing, recipe testing, or food media for students planning their own food business.
The noncredit certificate does not transfer as college credit. Students who want academic credit should register for MET ML 703, which can apply to the MA in Gastronomy. That degree requires a bachelor’s degree for admission, and BU states that culinary training completed elsewhere cannot count toward it.
Who May Find This Program a Good Fit?
| Student goal | How the program may fit |
|---|---|
| Train intensively in one semester | The program runs 14 weeks, three full days a week |
| Get close attention from chefs | BU caps enrollment at 12 students |
| Earn graduate credit in food studies | The MET ML 703 option carries 8 credits toward the MA in Gastronomy |
| Use federal aid or a student visa | May not fit, since noncredit students are not eligible for aid or visa support |
| Keep a weekday job | May be difficult, with daytime classes Tuesday through Thursday |
Questions to Ask Before Applying
- What is the application deadline for the Spring 2027 cohort, and when are decisions made?
- Does taking the program for 8 graduate credits change the total cost?
- What are the refund and deposit policies once I accept a seat?
- How many required evening events are there, and on which days?
- Is the class limit 12 students, as the program page says, or 14, as the BU Bulletin lists?
- What support does BU offer with job placement after the program?
Program details and costs can change. Confirm current requirements with Boston University before applying.