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.
Overarching Program Goals
- Through a transformative learning experience, prepare graduates for the next stage of their culinary education and broaden their opportunities for career success at the highest levels of the profession.
- Provide students with the tools to leverage knowledge of agriculture, product localities and sustainability; a deeper understanding of the relationship between wine and food; the skillsets to succeed as culinary entrepreneurs and business leaders; and through an understanding of culinary history along with practical training, the opportunity to elevate their skills and demonstrate excellence in the art of cooking.
- Create future leaders who, through their education and culinary training, will promote the highest ideals of professionalism and excellence in the food industry.
Program Learning Outcomes
- Students will discern best practices in the culinary and service arts and to develop and prepare award worthy dining experiences.
- Students will develop and apply innovative strategies that support and encourage sustainable agricultural practices.
- Students will generate and design a professional portfolio of work demonstrating mastery of the culinary arts.
- Students will analyze and assess the historical value and contributions of various cuisines to the growth of the culinary profession and hospitality industry.
- Students will evaluate key restaurant operating principles to plan and develop a model for a successful business enterprise.
- Students will design and propose food and beverage synergies that enhance the dining experience.
- Students will critically evaluate and apply effective communication, collaboration, and leadership skills in a restaurant enterprise.
Graduation Requirements
The Master of Professional Studies Program is offered once per year, with courses beginning in Fall semester (September), and includes a residency.
The program consists of 36 credits of course work completed over 24 months. Once students have successfully completed the required credit hours while maintaining at least a 3.0 grade point average, they will be awarded the Master of Professional Studies degree in Culinary Arts. All courses are online with the exception of Orientation and Cohort Formation, International Perspectives on Food & Wine, and Capstone Presentation/Graduation Celebration which are in-person residencies. Two full years of in-person paid internship at a specified restaurant coinciding with the program dates are also required.