This course guides and challenges the learner to methodically design/develop their intentions for a future business endeavor aimed at the category of distinguished restaurant hospitality. Drawing from their own inspiration -- and shaped by the coursework and accumulated experiences of this program -- students will prepare a comprehensive presentation including a sample menu, beverage list, service brief, workbook (including a design sketch or mood-board), and poster presentation. The culmination of the project will take place during Residency III, when the students will deliver a presentation and prepare and present a sampling of their work sufficient to provide a panel of evaluators with information and experience from which they will prepare a critical review. Students will demonstrate high-order knowledge not only through their own presentation but also by participating in critical review of fellow students’ work as part of the assessment process.
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)
Residency III, Presentation of Capstone Project (MCUL-501C)