SUSTAINING THE FUTURE OF FOOD MASTER OF PROFESSIONAL STUDIES IN SUSTAINABLE FOOD SYSTEMS Online
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WELCOME TO CIA’S
SCHOOL OF GRADUATE and PROFESSIONAL STUDIES Created by the world’s premier culinary college, CIA’s School of Graduate and Professional Studies is the definitive choice for professionals looking to lead change in food systems and drive impact across the food, beverage, and hospitality industries
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with a master’s degree.
A SUSTAINABLE
FUTURE
The Sustainable Food Systems master’s degree from CIA is the only graduate program approaching sustainability issues through a culinary lens. Hone leadership skills essential to creating change and achieving impact on the future of our food systems—and in your own future. You’ve got the passion. Now get the qualifications.
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PROGRAM HIGHLIGHTS • Two-year, 30-credit online master’s degree program.
• Attend the CIA-Harvard collaborative Menus of Change Leadership Summit.
• Flexible online format that fits your schedule and enables you to earn your graduate degree while working.
• Expert faculty consisting of a select group of the nation’s most talented leaders in food systems change.
• Online courses tailored to issues of sustainability (28 credits) including climate change, agriculture, institutional and public policy, social justice, waste
• The only program approaching sustainability issues through a culinary lens with the industry expertise that only the CIA can offer.
reduction, responsible sourcing, renewable resources, healthy oceans, and more.
• A diverse, tight-knit cohort of learners who grow together while sharing their knowledge of the food
• Two short, immersive residencies (2 credits) of four to six days that explore the characteristics of food systems on the West Coast (San Francisco Bay Area) and East Coast (New York City and the Hudson Valley).
industry or related fields.
• Informed by the contributions of an external Advisory Council comprised of sustainability leaders from top companies, foundations, and nonprofits.
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The world needs innovators who are prepared to approach the complex social, environmental, and economic factors affecting our food systems with new solutions. With a master’s degree in Sustainable Food Systems from CIA’s School of Graduate and Professional Studies, you’ll be equipped with the advanced level of knowledge and qualifications to drive reform and create sustainable business models for the future.
STEP UP AND
Step up and lead—it’s more important than ever.
LEAD
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CULTIVATE YOUR CAREER AND CHANGE THE WORLD Whether forging a new professional path or growing within a current role, this program is designed for professionals who aspire to champion sustainability innovations for nonprofits and corporations, help existing organizations turn ideas into actions, and drive change around the health of the planet and its people. CIA’s master’s degree program in Sustainable Food Systems is perfect for those looking to advance their careers in the following areas and beyond: Farmer Advocate Sustainability Program Manager Agricultural Specialist Innovation Manager Supply Chain Management Food Writer Food and/or Nutrition Educator Farm-to-Table Program Director Product Developer Policy Director
THE BENEFITS OF MEMBERSHIP As a graduate of the CIA, you’ll instantly become a member of an influential network of professionals, paving the way for unparalleled career opportunity. You’ll also have lifelong access to career resources—including job listings, and Career Fair and networking events. masters.culinary.edu/sfs | 6
For 75 years, the CIA has been at the center of major revolutions in the food industry. Our connections run deep, with ties to top universities, food industry leaders, entrepreneurs, scientists and food authorities from
THE CIA
around the world, recognized brands, cultural influencers, and more.
ADVANTAGE
And, with this connection, the CIA is able to bring to the master’s program faculty experts who continue to be practicing professionals—your
education is uniquely grounded in practice and theory. 7 | Learn More! 1-800-CULINARY (285-4627)
EXPERT FACULTY
ADVISORY COUNCIL
INDUSTRY LEADERSHIP EVENTS
You’ll learn from a select group of the nation’s
The Sustainable Food Systems master’s program
The CIA’s leadership conferences bring together
most talented leaders in food systems change. Here are some examples:
is informed by the contributions of an external Advisory Council comprised of leaders in sustainability and
the best minds from industry, professional sectors, academia, NGOs, and government to address the
Dr. Scott Alves Barton
organizational strategy from top companies, foundations, and nonprofits—many looking for changemakers to
critical issues affecting our food systems. You’ll have the opportunity to attend the CIA-Harvard collaborative
help lead their organizations into the future. These include Food at Google, Oatly, Panera, the
Menus of Change Leadership Summit and network with the changemakers leading the future of food.
Race, Class, and Justice from the Field to the Table Dr. Deirdre Murphy Sustainability and Climate Change Robert A. Perillo ’86 Local, Regional, and Global Food Systems
James Beard Foundation, Zero Hunger | Zero Waste by Kroger, FutureTable, and Wholesome Wave.
Mary Purdy, RDN Sustainable Diets and Public Health
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Built with working professionals in mind, online classes provide schedule flexibility—no need to put your career on hold. Short, immersive, in-person residencies will give you real-life field
EXCEPTIONAL
experience essential to your career goals.
EDUCATION
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SUSTAINABLE FOOD SYSTEMS MASTER OF PROFESSIONAL STUDIES 30 CREDITS
SPRING SEMESTER
SUMMER SEMESTER
RESIDENCY ONE Exploring San Francisco Bay Area Food Systems
Race, Class, and Justice from the Field to the Table
RESIDENCY TWO Exploring Hudson Valley Food Systems
Year 1
FALL SEMESTER
1 Credit • CIA (Napa Valley, CA) Systems Thinking Seminar
2 Credits
1 Credit
Year 2
Sustainability and Climate Change
Local, Regional, and Global Food Systems
3 Credits
1 Credit • CIA (Hyde Park, NY)
Sustainable Agriculture 3 Credits
2 Credits
FALL SEMESTER
SPRING SEMESTER
SUMMER SEMESTER
Sustainable Diets and Public Health
Food Movement Voices: How to Create Change
3 Credits
3 Credits
Applied Project in Food Systems and Sustainability
Culinary Strategy and Food System Innovation
Leadership, Engagement, and Impact
3 Credits
3 Credits
2 Credits Making Change in the Food System: Leadership Perspectives 2 Credits RESIDENCY THREE Presentation of Captone Project/Graduation 1 Credit • CIA (Hyde Park, NY)
IN-PERSON
ONLINE
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ELIGIBILITY
AFFORDABILITY
To be eligible for enrollment, you must meet the following requirements by the program start date:
The CIA is committed to making your education as affordable as possible. You’ll find that our costs are comparable to similar colleges. Talk with us! Contact Student Financial and Registration Services at SFRS@culinary.edu or 845-451-1500.
• Have a bachelor’s degree from an accredited U.S. institution or hold an international equivalent to a bachelor’s degree. • Complete an English proficiency examination if your first language is not English.
HOW TO APPLY The process is simple—apply online at masters.culinary.edu/sfs. Your application must include a 500- to 1,000word personal statement explaining why you are interested in pursuing this specific master’s degree and why you are a strong candidate for the program. It should address the specific academic and professional qualities you possess that could help you excel in the program, as well as the goals you hope to achieve. In addition, you will need to provide a current résumé or CV, one letter of recommendation, and official transcripts sent from all previously attended institutions. Questions? Call 1-800-CULINARY (285-4627) or email admissions@culinary.edu.
CURRICULUM The CIA reserves the right to modify course sequence, content, and offerings.
TRANSFER CREDIT The CIA may allow individuals who have earned graduate-level college credits at an accredited college and/or university to be awarded up to six credits toward their CIA master's degree(s). Because of the unique nature of the CIA’s curricula, only select course work can be considered for transfer credit. Course work evaluated and deemed acceptable based on its content and comparability relative to standard college/university curricula will be awarded college transfer credit consistent with the CIA’s Transfer Credit Policy. Transfer credit requests are reviewed by the appropriate dean to determine the equivalency in content and level to CIA courses or categories.
ACCREDITATION The Culinary Institute of America (CIA) is accredited by the Middle States Commission on Higher Education, 3624 Market Street, Philadelphia, PA 19104, 267-284-5000. The Middle States Commission on Higher Education is an institution accrediting agency recognized by the U.S. Secretary of Education and the Council for Higher Education Accreditation.
NOTICE CONCERNING THE TRANSFERABILITY OF CREDITS EARNED AT THE CIA The transferability of credits you earn at The Culinary Institute of America is at the complete discretion of an institution to which you may seek to transfer. Acceptance of the degree or certificate you earn from the CIA is also at the complete discretion of the institution to which you seek to transfer. If the degree or certificate you earn at the CIA is not accepted at the institution to which you seek to transfer, you may be required to repeat some or all of your coursework at the institution. For this reason, you should make certain that your attendance at the CIA will meet your educational goals. This may include contacting an institution to which you may seek to transfer after attending the CIA to determine if your credits, degree, or certificate will transfer.
NOTICE OF NONDISCRIMINATION The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies: Title IX and Age Discrimination: Title IX Coordinator, 845-451-1614, titleIX@culinary.edu, Office—Roth Hall Room W401F. https://www.ciachef.edu/harassment-policy/ Section 504/ADA: Carolyn Tragni, Dean— Academic Engagement and Administration Section 504 Coordinator, 845-451-1615, Carolyn.Tragni@culinary.edu, Office—Roth Hall, Room S-319 Should you require further information, please visit ciachef.edu/non-discrimination-statement. ©2024 The Culinary Institute of America.
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CIA at Copia 500 First Street Napa, CA 94559
APPLY NOW
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