This 15-module course will explore the aesthetic and commercial value of food and wine through a series of case studies. Students will learn an analytical process by which one can study the philosophy, artistic expression, and impact of various practitioners and their culinary signatures as a means to inform and inspire an appreciation for creative endeavor. Drawing from readings, menus, and other forms of documentation, students will discover and evaluate the work of a number of celebrated "masters" with the goal of beginning to recognize and develop their own culinary style.
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)
Culinary Strategy and Food Systems Innovation (MSFS-550), Restaurant Internship Experience II (MCUL-502B1)