Culinary Arts Foundations:

• The curriculum may cover the fundamentals of culinary arts, including cooking techniques, kitchen management, and menu planning. This could involve hands-on cooking classes and practical experience in professional kitchens.

Business Management Courses:

• Core business courses similar to a traditional MBA program, covering topics such as finance, marketing, organizational behavior, and strategic management. These courses provide a broader business perspective that can be applied to culinary enterprises.

International Culinary Trends:

• Given the international focus, the program may explore global culinary trends, international cuisines, and cross-cultural considerations in the culinary industry. This can be essential for professionals who want to work in diverse and international culinary environments.

Management in the Culinary Industry:

• Specialized courses on culinary business management, restaurant management, and hospitality operations. This includes understanding the unique challenges and opportunities within the culinary and restaurant industry.

Leadership and Entrepreneurship Skills:

• Development of leadership skills specific to culinary enterprises, and potentially courses on entrepreneurship for those interested in starting their own culinary businesses.

Internships and Industry Exposure:

• Practical experience, internships, or externships in culinary establishments, restaurants, or foodservice organizations. This hands-on experience is crucial for applying theoretical knowledge in real-world settings.

Networking Opportunities:

• Like other MBA programs, networking opportunities with professionals in the culinary industry, alumni, and experts may be provided. This can be beneficial for career advancement and industry connections.

Admissions Requirements:

• Admission requirements may include a bachelor's degree, relevant work experience (particularly in the culinary or hospitality industry), letters of recommendation, and possibly a personal statement.