{"id":9026,"date":"2019-05-30T15:08:04","date_gmt":"2019-05-30T19:08:04","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=9026"},"modified":"2019-05-30T15:20:15","modified_gmt":"2019-05-30T19:20:15","slug":"fall-2019-course-spotlight-experiential-courses-in-food-and-wine","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2019\/05\/30\/fall-2019-course-spotlight-experiential-courses-in-food-and-wine\/","title":{"rendered":"Fall 2019 Course Spotlight: Experiential Courses in Food and Wine"},"content":{"rendered":"<p>The following Fall 2019 courses are organized by the Programs in Food &amp; Wine and are open to both degree-seeking students and as non-credit certificates.<\/p>\n<p><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2019\/05\/plated-food-636x424.jpg\" alt=\"\" class=\"alignnone size-medium wp-image-9021\" width=\"636\" height=\"424\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/plated-food-636x424.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/plated-food-768x512.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/plated-food-1024x683.jpg 1024w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/p>\n<p><strong>MET ML 698 \u2013 Saturday Laboratory in the Culinary Arts: Cooking<\/strong><\/p>\n<p>8 Saturdays, 10am \u2013 4pm, September 7 \u2013 October 26<\/p>\n<p>This intensive, hands-on course will expose students to the essential skills and techniques that are the foundation of any culinary career. Students will engage in lectures and demonstrations and acquire applied experience in our spacious, state-of-the-art laboratory kitchen. From simple techniques to more difficult and complex preparations, students will develop valuable cooking skills, including:<\/p>\n<ul>\n<li>Foundations of cookery: stocks, soups, sauces, knife skills<\/li>\n<li>Production cookery: saut\u00e9ing, roasting, frying, stewing, braising, simmering, poaching, grilling<\/li>\n<li>Bread and pastry: cakes, pastries, tarts, cookies, breads<\/li>\n<li>Sanitation, safety and the proper handling of food<\/li>\n<\/ul>\n<p>This intensive, Saturdays-only course offers a condensed version of the full-time Certificate Program in Culinary Arts to students with weekend availability.<\/p>\n<figure id=\"attachment9020\" aria-describedby=\"caption-attachment9020\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2019\/05\/Culinary-students-with-Jacques-and-JC-636x424.jpg\" alt=\"\" class=\"size-medium wp-image-9020\" width=\"636\" height=\"424\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/Culinary-students-with-Jacques-and-JC-636x424.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/Culinary-students-with-Jacques-and-JC-768x512.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/Culinary-students-with-Jacques-and-JC-1024x683.jpg 1024w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment9020\" class=\"wp-caption-text\">Most recent class of culinary students with Chefs Jacques P\u00e9pin and Jean-Claude Szurdal<\/figcaption><\/figure>\n<p><strong>MET ML 700 &#8211; Certificate Program in the Culinary Arts: An Intensive, Hands-On Cooking Course (Multiple Instructors)<\/strong><\/p>\n<p>Mondays \u2013Thursdays, 10am-6pm, September 5 to December 12<\/p>\n<p>In the spring of 1989 Boston University held the first class in the Certificate Program in the Culinary Arts. Cofounded by Rebecca Alssid, Julia Child, and Jacques P\u00e9pin, this intensive, semester-long program was developed to expose student to classic French and American techniques, baking, and international cuisines, sustainability and many more subjects. The unique program merged the best aspects of traditional culinary arts study with the hands-on tutelage of a wide range of chefs\u2014augmented by insight into the food industry as a whole. This model allows students to enter a wide variety of jobs related to food as well as continue their education in the Gastronomy Program.\u00a0 Merging the best aspects of the traditional culinary arts with hands-on instruction in BU\u2019s state-of-the-art laboratory kitchen, the program provides insight into the food industry and prepares students for a variety of professional roles.<\/p>\n<p>The only one of its kind in the country, Boston University\u2019s full-time culinary arts program \u2013 entering its third decade \u2013 is taught entirely by working chefs and experts in the food industry.<\/p>\n<p>Enrollment is limited to 12 students.<\/p>\n<p>For more information, please call 617-353-9852 or visit <a href=\"http:\/\/www.bu.edu\/foodandwine\/culinary\">www.bu.edu\/foodandwine\/culinary<\/a><\/p>\n<p><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2019\/05\/students-in-wine-class-636x424.jpg\" alt=\"\" class=\"alignnone size-medium wp-image-9027\" width=\"636\" height=\"424\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/students-in-wine-class-636x424.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/students-in-wine-class-768x512.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/students-in-wine-class.jpg 1018w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/p>\n<p><strong>MET ML 651 &#8211; Level 1: Fundamentals of Wine \u2013 An Introduction (Bill Nesto, Ara Sarkissian)<\/strong><\/p>\n<p>Prerequisite: none, 2-credit course<\/p>\n<p>Mondays, 6-9pm, September 9 \u2013 November 9<\/p>\n<p>Suitable for students without previous knowledge of wine, this introductory survey explores the world of wine through lectures, tastings, and assigned readings. By the end of Level 1, students will be able to:<\/p>\n<ul>\n<li>Exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles, and regions<\/li>\n<li>Correctly taste and classify wine attributes<\/li>\n<li>Understand general principles of food and wine pairing<\/li>\n<li>Comprehend the process of grape growing and winemaking<\/li>\n<\/ul>\n<figure id=\"attachment9022\" aria-describedby=\"caption-attachment9022\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2019\/05\/vineyard-map-636x445.png\" alt=\"\" class=\"size-medium wp-image-9022\" width=\"636\" height=\"445\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/vineyard-map-636x445.png 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/vineyard-map-768x537.png 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/vineyard-map-1024x716.png 1024w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment9022\" class=\"wp-caption-text\">Image source: Vineyards.com<\/figcaption><\/figure>\n<p><strong>MET ML 652 &#8211; Level 2: A Comprehensive Survey of Wine (Bill Nesto, Beth Ann Dahan)<\/strong><\/p>\n<p>Prerequisite: none, but Level 1 recommended<\/p>\n<p>Tuesdays, 6-9pm, September 3 \u2013 December 10<\/p>\n<p>This intensive survey is designed for the avid consumer and serious student of wine. Offering detailed knowledge of wine through tastings, lectures, and assigned readings, the course is also useful for those who wish to enter the wine trade, or those in the industry who want to hone their knowledge. By the end of Level 2, students will be able to:<\/p>\n<ul>\n<li>Exhibit detailed knowledge of wine regions, grape varieties, and styles<\/li>\n<li>Demonstrate refined tasting ability<\/li>\n<li>Understand inherent characteristics of wine<\/li>\n<\/ul>\n<p><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2019\/05\/wine-bottles-636x477.jpg\" alt=\"\" class=\"alignnone size-medium wp-image-9023\" width=\"636\" height=\"477\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/wine-bottles-636x477.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/wine-bottles.jpg 703w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/p>\n<p><strong>MET ML 653 &#8211; Level 3: Mastering Wine \u2013 Skill Development (Bill Nesto, Beth Ann Dahan)<\/strong><\/p>\n<p>Prerequisite: a passing grade in Level 2<\/p>\n<p>Wednesdays, 6-9pm, September 4 \u2013 December 11<\/p>\n<p>This interactive and dynamic course is the first step in the mastery of the world wine industry. Intensive independent research, group presentations, and wine tastings enable students to gain advanced knowledge of wine production distribution, and consumption. By the end of Level 3, students will be able to:<\/p>\n<ul>\n<li>Identify wines accurately in blind tastings, including grape varieties and regions<\/li>\n<li>Appreciate the structure of the wine business at the local, national, and international levels<\/li>\n<li>Fully understand wine grape growing, vinification, maturation, bottling, and quality control<\/li>\n<li>Comprehend the theoretical interaction and synergy between wine and food pairing<\/li>\n<\/ul>\n<figure id=\"attachment9024\" aria-describedby=\"caption-attachment9024\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2019\/05\/Bordeaux-casks-636x456.jpg\" alt=\"\" class=\"size-medium wp-image-9024\" width=\"636\" height=\"456\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/Bordeaux-casks-636x456.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/Bordeaux-casks.jpg 640w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment9024\" class=\"wp-caption-text\">Photo credit: Grand Parc Bordeaux<\/figcaption><\/figure>\n<p><strong>MET ML 654 &#8211; Level 4: The Wine Trade \u2013 Global, National, and Local Perspectives (Bill Nesto, Beth Ann Dahan)<\/strong><\/p>\n<p>Prerequisite: a passing grade in Level 3<\/p>\n<p>Thursdays, 6-9pm, September 5 \u2013 December 12<\/p>\n<p>Students continue to develop mastery of the global wine industry through in-depth discussions and forums, research of current issues in the wine industry, interaction with experts in the field, and by tasting wines of exceptional quality. By the end of Level 4, students will be able to:<\/p>\n<ul>\n<li>Use their wine tasting skills to deconstruct and understand wine quality and origins<\/li>\n<li>Refine their wine vocabulary and comprehensive observations<\/li>\n<li>Effectively communicate about wine<\/li>\n<li>Speak and write confidently about current issues in the wine industry<\/li>\n<\/ul>\n<figure id=\"attachment9025\" aria-describedby=\"caption-attachment9025\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2019\/05\/beer-and-wine-getty-images-636x428.jpg\" alt=\"\" class=\"size-medium wp-image-9025\" width=\"636\" height=\"428\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/beer-and-wine-getty-images-636x428.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/05\/beer-and-wine-getty-images.jpg 700w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment9025\" class=\"wp-caption-text\">Image source: Getty Images<\/figcaption><\/figure>\n<p><strong>MET ML 650 &#8211; Beer and Spirits (Sandy Block)<\/strong><\/p>\n<p>Thursdays, 6-9pm, September 5 \u2013 October 24<\/p>\n<p>This class will cover the history, production, techniques, and classifications of all the major beer and spirits categories. Together with Master of Wine Sandy Block, VP of Beverage at Legal Sea Foods, students will taste and become thoroughly familiarized with the differences among beers and spirits, learn about the ingredients that create these classic beverages, and discuss trends in the beer and spirit industries in the United States and worldwide. This survey course is ideal for people who have an interest in beer and spirits, but would like to have a greater in-depth understanding of the richness and diversity comprising these categories.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The following Fall 2019 courses are organized by the Programs in Food &amp; Wine and are open to both degree-seeking students and as non-credit certificates. MET ML 698 \u2013 Saturday Laboratory in the Culinary Arts: Cooking 8 Saturdays, 10am \u2013 4pm, September 7 \u2013 October 26 This intensive, hands-on course will expose students to the [&hellip;]<\/p>\n","protected":false},"author":2776,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,10,962,1],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9026"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/2776"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=9026"}],"version-history":[{"count":5,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9026\/revisions"}],"predecessor-version":[{"id":9032,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9026\/revisions\/9032"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=9026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=9026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=9026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}