MPS in Culinary Arts

This 15-module course details the history of the culinary profession, the evolution of the role of a chef, corresponding changes in restaurants over time, and the regard for the profession and its place in society. With a focus on the 20th and 21st Centuries and an emphasis on the West in general and the United States in particular, the course forensically examines how the profession as it exists today developed, forecasts how it is likely to change in the future, and explores the ongoing, albeit often invisible, conversation among its past, present, and future.

This course provides learners with the opportunity to connect with their cohort, learn more about the world of distinguished hospitality, meet artisan hospitality professionals and food and wine producers, and complete baseline training in critical evaluation skills and mindsets in the context of a high performing team environment. During this residency, students will participate in a “Keys to Online Learning” session that provides the necessary resources to set them up for program success.

This course provides MPS learners with the opportunity to connect with their cohort and learn more about artisan-level food and wine from an international perspective. Students will visit and interact with iconic vineyards, farmers, winemakers, and restaurateurs found in the cradle of the fine dining culture -- France. During this residency, students will participate in a series of interactive sessions to explore the dynamics of champagne, wine, and food pairing led by leading experts. They will also, through an immersive experience, be exposed to operating practices, business philosophies, and attitudes toward social issues, sufficient to develop an understanding and ability to contrast them to that of American-based endeavors.

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.

This year-long internship (first in a series of two) provides students with the opportunity to refine their culinary skillset while immersed in one of the world's top restaurants. Students will be embedded as employees and serve in the capacity of "one of the team" performing various functional roles while being guided and mentored by experienced practitioners. In addition, students will be granted access to appropriate behind functions such as marketing, procurement, cellar management, accounting, HR, and other back-office procedures critical to the success of the enterprise. Students will study and prepare portfolio presentations documenting relevant discoveries concurrently, and in coordination, with formal coursework of the program.

This course is the first extension of the immersion experience begun by the students in MCUL-502A. During this second year, students will continue with observational study of their host site with a focus on aesthetic and ethical values of the operation and how those connect to its mission and brand. Students will study and prepare portfolio presentations documenting relevant discoveries concurrently, and in coordination, with formal coursework of the program.

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.

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.

This course is designed to provide the solid understanding of real estate concepts that will play a key role in the professional development of a food business leader--particularly pertaining to important concerns of a new business. This will include decision making processes for determining business location, and evaluating lease or purchase agreements. Key information will be provided by faculty, guest speakers, and course materials to develop a solid understanding of ascertaining overall short-term and long-term capital needs. The course will include key approaches for evaluating a variety of corporate structures, investor relationships, and partnerships necessary to support a growing business. Learners will practice business strategy development in these areas.

This course will cover the basics of agricultural production, discuss the shortcomings of conventional agricultural practices, and explore sustainable alternatives. The course uses lectures, readings, and interactive activities to provide students with agricultural literacy and challenge them to analyze complex agricultural problems while weighing a variety of social, biological, economic, and political factors. The topics covered include: sustainable agriculture, industrial farming, soil, water, farmland access, new farmer entry, agroecology, regenerative agriculture, permaculture, sustainable animal production, sustainable fisheries, aquaculture, agricultural labor and justice, genetically modified organisms, The Farm Bill, and food policy.

This course is a study of the role and responsibilities of professional sommeliers and beverage directors in the United States. Operations and management techniques are discussed, problem solving is emphasized, and beverage budgets are considered. Review of wine and beverage POS systems, inventory management, and the tools and equipment of the sommelier are all covered.