Program faculty
Sep 8 -
Two Years, 30 Credits
Online & Three Short Residencies
Master’s Degree in Food Business
Steven Goldstein
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Kyleigh Wawak
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Don Buder
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
See individual course
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Chris Cornyn
TBD
2 days
Napa, CA
Innovation Intensives
Helene York
TBD
1 day
Napa, CA
Innovation Intensives
Robert J. Johnson
TBD
6 weeks
All online
Online Courses
Justin Siegel
TBD
5 weeks
All Online
Online Courses
Bruce German
Tom Tomich
TBD
5 weeks
All Online
Online Courses
gravitytank
TBD
Custom Timing
Custom Location
Innovation Intensives
Emilie Baltz
TBD
Custom Timing
Custom Location
Innovation Intensives
To be confirmed
TBD
3 days
Bay Area, CA
Innovation Intensives
Inspiring and skill-enhancing, our courses deepen essential knowledge and understanding of the global food system. They outfit emerging innovators with key tools, creativity and connections to change the way we feed a hungry planet.
Steven Goldstein
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Kyleigh Wawak
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Don Buder
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
See individual course
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Robert J. Johnson
TBD
6 weeks
All online
Online Courses
Justin Siegel
TBD
5 weeks
All Online
Online Courses
Bruce German
Tom Tomich
TBD
5 weeks
All Online
Online Courses
Designed for food business pros, intensives give crucial time and space, in a dynamic setting, to focus on strategic initiatives. Experiential and fast-paced, they hone skill, insight and concepts to take you and your business to the next level. Two to three intense days for a years’ worth of value.
Chris Cornyn
TBD
2 days
Napa, CA
Innovation Intensives
Helene York
TBD
1 day
Napa, CA
Innovation Intensives
gravitytank
TBD
Custom Timing
Custom Location
Innovation Intensives
Emilie Baltz
TBD
Custom Timing
Custom Location
Innovation Intensives
To be confirmed
TBD
3 days
Bay Area, CA
Innovation Intensives
The CIA's Master of Professional Studies (MPS) in Food Business, offered through the college’s Food Business School, is specifically designed to fit into your busy schedule. The groundbreaking program combines an online component with three brief residencies at the college, and offers extraordinary mentoring from leaders in food, investment, higher education, business, and product development. Choose to focus on the track that best fits your goals—Restaurant/Foodservice or Food Production/Concept.
Program faculty
Sep 8 -
Two Years, 30 Credits
Online & Three Short Residencies
Master’s Degree in Food Business
Program faculty
Sep 8 -
Two Years, 30 Credits
Online & Three Short Residencies
Master’s Degree in Food Business
Steven Goldstein
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Kyleigh Wawak
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Don Buder
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
See individual course
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Chris Cornyn
TBD
2 days
Napa, CA
Innovation Intensives
Helene York
TBD
1 day
Napa, CA
Innovation Intensives
Robert J. Johnson
TBD
6 weeks
All online
Online Courses
Justin Siegel
TBD
5 weeks
All Online
Online Courses
Bruce German
Tom Tomich
TBD
5 weeks
All Online
Online Courses
gravitytank
TBD
Custom Timing
Custom Location
Innovation Intensives
Emilie Baltz
TBD
Custom Timing
Custom Location
Innovation Intensives
To be confirmed
TBD
3 days
Bay Area, CA
Innovation Intensives
Inspiring and skill-enhancing, our courses deepen essential knowledge and understanding of the global food system. They outfit emerging innovators with key tools, creativity and connections to change the way we feed a hungry planet.
Steven Goldstein
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Kyleigh Wawak
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Don Buder
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
See individual course
Mar 15 - Apr 23
5 weeks
All Online
Online Courses
Robert J. Johnson
TBD
6 weeks
All online
Online Courses
Justin Siegel
TBD
5 weeks
All Online
Online Courses
Bruce German
Tom Tomich
TBD
5 weeks
All Online
Online Courses
Designed for food business pros, intensives give crucial time and space, in a dynamic setting, to focus on strategic initiatives. Experiential and fast-paced, they hone skill, insight and concepts to take you and your business to the next level. Two to three intense days for a years’ worth of value.
Chris Cornyn
TBD
2 days
Napa, CA
Innovation Intensives
Helene York
TBD
1 day
Napa, CA
Innovation Intensives
gravitytank
TBD
Custom Timing
Custom Location
Innovation Intensives
Emilie Baltz
TBD
Custom Timing
Custom Location
Innovation Intensives
To be confirmed
TBD
3 days
Bay Area, CA
Innovation Intensives
The CIA's Master of Professional Studies (MPS) in Food Business, offered through the college’s Food Business School, is specifically designed to fit into your busy schedule. The groundbreaking program combines an online component with three brief residencies at the college, and offers extraordinary mentoring from leaders in food, investment, higher education, business, and product development. Choose to focus on the track that best fits your goals—Restaurant/Foodservice or Food Production/Concept.
Program faculty
Sep 8 -
Two Years, 30 Credits
Online & Three Short Residencies
Master’s Degree in Food Business
Read what students of the Master of Professional Studies in Food Business Online Degree Program are saying about the course.
“The level of access we have to the most respected leaders in the food business is something that only the CIA can deliver. The depth and breadth of the Institute's professional network is unparalleled, and it is completely at our disposal to explore our interests and to leverage opportunities for growth within the industry.” - Zachary Garza, learner of the CIA Master's in Food Business program
“I was intimately familiar with the extremely high standards The Culinary Institute of America upholds. I knew if they finally decided to put their name to a graduate level degree, it was going to be right for me. The MPS program also puts in place a strong growth and empowerment network. The group goal is individual success to bring our industry to the next level.” - Ryan Bishop, learner of the CIA Master's in Food Business program
“I would recommend this program. As the demands of our industry increase, career tracks evolve, and information is shared even faster, higher education will be even more necessary in our field. This format is a great way to do this while continuing to grow a career.” - Christine Migton, learner of the CIA Master's in Food Business program
Our faculty are among the foremost doers, makers, entrepreneurs and innovators from the worlds of education, business, design and technology. They share a passion for craft and mastery, but also for surprise and experimentation.
Professor of History in the Liberal Arts/Applied Food Studies Department of The Culinary Institute of America.
Head of Social and Environmental Responsibility at ISS Guckenheimer
Brand Innovation & Change Leader
Chief Innovation Officer, BEFORE Brands
Partner, Davis Wright Tremaine LLP; Naturally Bay Area Board Chair
Our faculty are among the foremost doers, makers, entrepreneurs and innovators from the worlds of education, business, design and technology. They share a passion for craft and mastery, but also for surprise and experimentation.
Professor of History in the Liberal Arts/Applied Food Studies Department of The Culinary Institute of America.
Head of Social and Environmental Responsibility at ISS Guckenheimer
Brand Innovation & Change Leader
Chief Innovation Officer, BEFORE Brands
Partner, Davis Wright Tremaine LLP; Naturally Bay Area Board Chair
Acting Director, Innovation Institute for Food and Health, UC Davis
Professor and Chemist, Food Science and Technology, UC Davis
Director of Innovation and Emerging Platforms, Plum Organics; Former Director of Operations & Supply Chain, Two Degrees
Start Up Advisor; Chief Marketing Officer, Pique Tea; Former VP of Brand, Plum Organics; Former GM/Brand Director, Method Products
Director, Agricultural Sustainability Institute Professor, UC Davis; Chair, Sustainable Food Systems, UC Davis
CEO and Co-Founder, Silvestri Strategies
Founder and CEO, Habit; Co-Founder and Chairman Plum Organics
Owner & Managing Partner, ChefStable
Professor, UC Berkeley; Founding Partner, Gobee Group
Innovation Director, Ignite at Salesforce
Culinary Designer, gravitytank; Chef, Storyteller; Food Prototyping Expert
Eager to make an impact in the food industry, yet in need of the skills, practice, and network to turn an idea into a business.
Contemplating a leap into the food industry, yet in need of the training, planning, and network to go for it.
Leaders of internal change initiatives in established organizations.
Responsible for scaling up and inventing the next chapter of growing companies.
“...the challenges to grow a business in the food industry are uniquely complex and demand capital and operational mastery.”
The Food Business School is dedicated to food entrepreneurship & innovation. We develop leaders to transform the business of food.
“...classes focus on...global food policy, agribusiness...and the production, distribution and consumption of sustainable food systems.”
“...encouraging students to use the classroom setting to forge their own business plans and innovations.”
Want more information about our programs, or to get involved or collaborate? Let's connect. We'd love to learn more about you—where you are and where you want to go.
The Food Business School is dedicated to food entrepreneurship & innovation.
The Culinary Institute of America at Copia
500 1st St.
Napa, CA 94559
Speak with an admissions representative:
1-866-242-9876
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