Master of Professional Studies in Culinary Arts

What will the future of gastronomy look like? How do we assure that the inspired dining experiences of the future continue to be even more innovative, imaginative, and sustainable? What are the emerging trends in consumer preferences, technological advancements, and global economic shifts that create new challenges—and new opportunities—for the restaurant industry? If these questions excite and inspire you, CIA School of Graduate and Professional Studies wants you for its newest graduate program—Master’s in Culinary Arts.

 

This first-of-its kind master’s program—the pinnacle of culinary education—will prepare the next generation of talent to set a new standard in inspired dining and culinary excellence.

The Master of Professional Studies (MPS) in Culinary Arts is envisioned to not only provide students with the professional skills to be successful in operating their own business endeavor at a high level, but also the refinement of their culinary skills through two immersive, year-long restaurant internships. The combination of academic courses in culinary arts, history, design, and business, along with the in-kitchen internships, is expected to elevate students’ skills much as a traditional residency in a medical teaching hospital does for prospective doctors. Working beside leading chefs and their staffs at the nation’s top restaurants, students will learn first-hand how the leading culinary businesses succeed and thrive. A final capstone presentation during their third residency will provide an opportunity for these students to display the talents and techniques that have been refined and elevated through their course of study.

 

The professional internship experience, combined with academic offerings in their online business and culinary arts courses, will ultimately provide the graduating student with the tools to advance their culinary career aspirations to a higher level. We believe that this MPS in Culinary Arts will also help produce the next generation of culinary leaders who, one day, will help educate their successors, thus contributing to the profession and virtuously reifying the CIA’s mission.

• Discern best practices in the culinary and service arts and to develop and prepare award worthy dining experiences.

• Develop and apply innovative strategies that support and encourage sustainable agricultural practices.

• Generate and design a professional portfolio of work demonstrating mastery of the culinary arts.

• Analyze and assess the historical value and contributions of various cuisines to the growth of the culinary profession and hospitality industry.

• Evaluate key restaurant operating principles to plan and develop a model for a successful business enterprise.

• Design and propose food and beverage synergies that enhance the dining experience.

• Critically evaluate and apply effective communication, collaboration, and leadership skills in a restaurant enterprise.