Over the course of four days, students will prepare and present, for evaluation, a sampling of their vision and interpretation of food and hospitality as an artistic endeavor and business opportunity. The students will prepare a multi-course menu, complete with beverage (wines) pairings, and present it as a dining experience to a panel of evaluators consisting of food critics, chefs, faculty, and fellow students. Along with a poster presentation and workbook describing the envisioned setting/operation for the menu, candidates will provide oral descriptions of the menu and service and will be expected to respond to answer questions from the panelists. In addition, students will complete peer evaluations on final projects and on the overall degree program.
Residency I, Orientation and Cohort Formation (MCUL-501A),The History and Culture of Cuisine and Restaurants (MCUL-500), Sustainable Agriculture (MSFS-530), Restaurant Internship Experience I (MCUL-502A1), Advanced Beverage Management (MWBM-520), Real Estate, Capitalization, and Partnership Strategies for the Restaurateur (MFBS-570), Restaurant Internship Experience I (MCUL-502A2), Residency II – International Perspectives on Food & Wine (MCUL-501B), The Art and Contributions of Great Wine and Cuisine (MCUL-540), Culinary Strategy and Food Systems Innovation (MSFS-550), Restaurant Internship Experience II (MCUL-502B1), Leadership, Engagement, and Impact (MSFS-570), Marketing and Brand Strategies for the Restaurateur (MFBS-560), Restaurant Internship Experience II (MCUL-502B2)
Graduate Seminar and Capstone Project (MCUL-580)