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 pairings, and present it as a dining experience to a panel of evaluators consisting of food critics, chefs, faculty, and fellow students. Students will also give an oral business playbook presentation accompanied by a poster presentation describing the envisioned restaurant concept, including the setting/operation, business structure, financial proforma, menu and service plans, along with other details. Candidates will be expected to respond to questions from the panelists. In addition, students will complete peer evaluations on final projects and on the overall degree program.
Prerequisites
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), and Restaurant Internship Experience II (MCUL-502B2)
Corequisites
Graduate Seminar and Capstone Project (MCUL-580)