The Culinary Institute of America has now launched its new branch - The Food Business School, the world’s first business school dedicated to food entrepreneurship and innovation.
Will Rosenzweig is the new of dean of the School. His diverse professional background uniquely qualifies him to direct the new School. As a food entrepreneur, educator and venture capitalist, he brings a wealth of knowledge, resources and influential contacts to the position.
As a result, three innovative approaches to study - Online Courses (coming this summer), Innovation Intensives (registration now open) and the Venture Innovation Program (coming in Spring 2016) - are currently being offered as part of the new creative curriculum.
The Online Courses will offer classes introducing the food system’s biggest ideas and challenges, such as hunger, obesity, and animal welfare. The courses are designed to encourage rethinking a one’s role in the food system, whether the student is a corporate executive or entrepreneur.
The Innovation Intensives are structured into four topic groups:
- Pop-Up Your Restaurant focuses on the vexing issues for chefs behind opening a restaurant and, equally important, keeping it open and profitable.
- Scale Up Your Authentic Food Business is for food artisans who want to sell more without the product losing integrity or quality.
- Food Experience Design offers insight into how to create food brand stories through a variety of platforms including social media.
- From Concept to Shelf is an in-depth course in how to conceptualize and bring new products to market.
The Venture Innovation Program is a multi-month, in-person and on-line joint hybrid course of study for serious entrepreneurs and innovators working to transform good ideas into successful food businesses.
With such a wealth of insightful offerings, The Food Business School is surely destined to become a top culinary destination for creative entrepreneurs and innovative members of the Industry from around the world.
