MASTERING THE BUSINESS
OF FOOD
MASTER OF PROFESSIONAL STUDIES IN FOOD BUSINESS Online
masters.culinary.edu/food-business | 1
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.
BECOME THE BOSS Pairing an executive-level business education with a food focus, the master’s degree in food business from CIA is the only program of its kind, and only offered from the CIA. Prepare to step into leadership roles or become an entrepreneur by building the mindset, skill set, and tool set you need to shape your future and the future of food business.
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PROGRAM HIGHLIGHTS • Two-year, 30-credit master’s degree program.
• An exclusive mentor network of food business
• Flexible online format that fits your schedule and
professionals (more than 40 members and counting), including C-suite executives and experts in finance,
enables you to earn your graduate degree while working. • Online courses tailored to the food industry (27 credits) that cover subjects including food systems, leadership, business fundamentals, marketing, law, real estate, ethics, and more. • Three short, immersive residencies (3 credits) of approximately four to six days held at the CIA at Copia in Napa, CA and at the CIA main campus in Hyde Park, NY. • A faculty of subject matter experts drawn from the food and hospitality industry and the CIA.
marketing, operations, law, entrepreneurship, and more. • Graduate with a ready-to-pitch business playbook you’ll develop and present as your final capstone project. • A diverse, tight-knit cohort of learners who grow together while sharing their knowledge of the food industry or related fields. • Benefit from connections to faculty networks, mentoring sessions with influential industry leaders, and networking opportunities at leadership conferences.
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Until now, there has been no graduate education program dedicated to advancing or launching your career in food business. The master’s in food business program from CIA’s School of Graduate and Professional Studies changes that. Over the course of course two years, you’ll learn new leadership and business skills that will empower you to identify, understand, and anticipate the trends facing the food industry. Your newfound knowledge, hands-on learning, and
THE DEGREE THAT 5 | Learn More! 1-800-CULINARY (285-4627)
connection to the CIA’s network will help position you for success.
DELIVERS
ADVANCE OR LAUNCH YOUR FOOD CAREER The master’s degree in food business from CIA is designed for professionals who aspire to lead successful business ventures; help existing food, beverage, and hospitality businesses to grow; and capitalize on the unprecedented entrepreneurial opportunities in the global food world. The food business master’s degree is ideal for: • Current and future food industry leaders charged with bringing innovation to market through restaurant companies, food manufacturers, supply chain operations, and other corporate ventures. • Professionals who desire targeted, graduate-level education that focuses on success strategies for entrepreneurial ventures as well as positions in restaurant groups, hospitality operations, product development teams, and retail food businesses. • Recent college graduates and mid-career explorers who are passionate about food systems, food entrepreneurship, and food product design and development.
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/food-business | 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
MENTOR NETWORK
You’ll learn from some of the best and most experienced
Throughout the master’s program, you’ll have exclusive
minds in the food, investment, higher education, and business worlds. Here are some examples:
access to 1:1 mentoring sessions with influential industry leaders in the world of food, including C-suite executives,
Philip M. Colicchio, Esq.
finance experts, marketing professionals, lawyers, entrepreneurs, and more.
Legal Strategies and Challenges for the Restaurateur; Real Estate, Capitalization and Partnership Strategies for the Restaurateur Chris Cornyn Sales, Marketing, and Distribution Brooke Golden Differentiation, Branding, and Packaging Jean Hagan Restaurant Operations and Management Strategies; Business Fundamentals
INDUSTRY LEADERSHIP EVENTS The CIA’s leadership conferences bring together the best minds from industry, professional sectors, academia, NGOs, and government to address the critical issues affecting our food systems. You’ll have the opportunity to attend the CIA-Harvard collaborative Menus of Change Leadership Summit and network with the changemakers leading the future of food.
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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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FOOD BUSINESS MASTER OF PROFESSIONAL STUDIES
YEAR 1
30 CREDITS
FALL SEMESTER
SPRING SEMESTER
SUMMER SEMESTER
RESIDENCY ONE Orientation and Cohort Formation
Design Thinking for Food
RESIDENCY TWO Framing of Capstone Project
3 Credits
1 Credit • CIA (Napa Valley, CA) Ethical Leadership in the Food Business
Science of Food Systems
Business Fundamentals
3 Credits
3 Credits
3 Credits
YEAR 2
FALL SEMESTER
SPRING SEMESTER
Concept Building, Proving, and Prototyping
Differentiation, Branding, and Packaging
3 Credits
3 Credits
Legal Strategies and Challenges for the Restaurateur
Restaurant Operations and Management
3 Credits
3 Credits
Food Industry Organizational Management 3 Credits
IN-PERSON (all tracks) Choice of Tracks:
1 Credit • CIA (Hyde Park, NY)
Manufacturing, Co-packing, Supply Chain, and Legal Contracts
SUMMER SEMESTER
Sales, Marketing, and Distribution 3 Credits
3 Credits Marketing and Brand Strategies for the Restaurateur
Real Estate, Capitalization, and Partnership Strategies for the Restaurateur
3 Credits
3 Credits
Culinary Strategy and Food Systems Innovation
Hospitality, Branding, and Marketing
Leadership, Engagement, and Impact
3 Credits
3 Credits
3 Credits
THE CAPSTONE PROJECT 3 Credits
RESIDENCY THREE Presentation of Capstone Project/Graduation 1 Credit • CIA (Hyde Park, NY)
ONLINE (all tracks) • For Year 2, students will choose one of three tracks of ONLINE courses.
FOOD PRODUCT/CONCEPT
RESTAURANT/FOODSERVICE
STRATEGY/MANAGEMENT (Only available for Fall 2024 and forward.) masters.culinary.edu/food-business | 10
ELIGIBILITY
AFFORDABILITY
ACCREDITATION
NOTICE OF NONDISCRIMINATION
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.
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.
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.
• 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/food-business. 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.
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.
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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“I wish this master’s program had been around when I
CIA at Copia
was starting out. Graduates
Napa, CA 94559
from this program will develop into just the kind of talent we want to bring into our company to help us grow.” CHARLIE PALMER Owner, Charlie Palmer Group
APPLY NOW
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