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Welcome to the Food Business School

The center for graduate and executive education from the Culinary Institute of America.

Created by the world’s premier culinary college, the CIA’s Food Business School is the definitive choice for professionals looking to lead change in vibrant food systems and to drive impact across the food, beverage, and hospitality industries.

At the CIA we believe that Food is Life. Food systems have a broad influence and impact not only on cultures but on economies, finance, commerce, personal health as well as planetary health and sustainability. Regardless of your current background or industry experience, you can join the exciting food revolution. Choose the master’s programs for you or explore professional development and continuing education options. Only at the CIA will you have access to the diverse range of faculty and food and wine experts, business leaders and food service operators, and prominent CIA alumni across the globe. Learn more about the Food Business School.

 

Roth Hall, Culinary Institute of America Hyde Park, NY campus

Looking to advance your career with a master’s degree?

The CIA’s Food Business School offers three unique master’s programs to choose from:

  • Drive food strategies and innovations with master’s in Food Business
  • Lead complex change with master’s in Sustainable Food Systems
  • Advance your career in beverage with master’s in Wine and Beverage Management

As a leader in experiential learning, the CIA offers a unique combination of convenient online lessons plus in-person residencies with invaluable real-world networking opportunities.


Explore Master's Degrees

 

WHAT THEY ARE SAYING

“The caliber of students and instructors at the CIA is second to none. I will always cherish the time I spent in the master’s in Food Business program, and I highly value the lifelong connections I was able to establish along the way.”
Angela Bernstein, master’s in Food Business

Angela Bernstein, CIA student in the online master’s degree in Food Business program.

“The master’s in Sustainable Food Systems at the CIA is the first program I’ve found with a curriculum that looks at sustainability, equity, and culinary leadership all at once. Deciding to apply was a no-brainer: I want to be part of building a brighter food future.”
JB Douglas, master’s in Sustainable Food Systems

JB Douglas, CIA student in the online master's degree in Sustainable Food Systems program.

“Choosing to invest in my professional development with the Wine and Beverage Management program was easy. Online classes let me maintain my career while furthering my education, and I’m applying this new knowledge directly to my job.”
Lauren Balak, master’s in Wine and Beverage Management

Lauren Balak, CIA student in the online Master's Degree in Wine and Beverage Management program.

 

Food business manager in a restaurant.

Looking to upskill or enhance your current industry knowledge?

The CIA’s Food Business School offers many professional development opportunities.​

 

Executive
Courses

From online courses to video-based programs

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Thought Leadership Conferences

Engage in industry conversations with leading change-makers around the world.

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ProChef® Leadership Training

Custom corporate training and certifications for managers

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ProChef Workforce Development

Video-based training and assessment for culinary teams

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UPCOMING EVENTS AND COURSES

FACULTY AND INDUSTRY EXPERTS​

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.

  • Helene York, CIA faculty, online Food Business Master's Degree.

    Helene York

    Manufacturing, Co-Packing, Supply Chain, and Legal Contracts

  • Steven Goldstein, faculty at the CIA's Food Business School

    Steven Goldstein

    Brand Innovation & Change Leader

  • Brooke Golden

    Brooke Golden

    Differentiation, Branding, and Packaging

  • Jen Paragallo, CIA online Master's degree faculty.

    Jen Paragallo

    Building, Proving, and Prototyping

  • Philip M. Colicchio, Esq.

    Philip M. Colicchio, Esq.

    Legal Strategies and Challenges for the Restaurateur; Real Estate, Capitalization, and Partnership Strategies for the Restaurateur

  • Dr. Bruce German, CIA faculty and industry expert in food systems.

    Dr. Bruce German

    Food Systems

  • Don Buder

    Don Buder

    Capstone Project (Food Business Playbook)

  • Robert J. Johnson, Professor of History in the Liberal Arts/Applied Food Studies Department of The Culinary Institute of America.

    Robert J. Johnson

    Professor of History in the Liberal Arts/Applied Food Studies Department of The Culinary Institute of America.

  • Chris Cornyn, CIA faculty, online Food Business Master's Degree.

    Chris Cornyn

    Sales, Marketing, and Distribution

  • Justin Siegel, CIA faculty at the Food Business School

    Dr. Justin Siegel

    Acting Director, Innovation Institute for Food and Health, UC Davis

  • Matt Gregory, CIA Faculty and Director of Innovation and Emerging Platforms, Plum Organics.

    Matt Gregory

    Director of Innovation and Emerging Platforms, Plum Organics; Former Director of Operations & Supply Chain, Two Degrees

  • Tom Tomich, CIA Faculty and Director, Agricultural Sustainability Institute.

    Tom Tomich

    Director, Agricultural Sustainability Institute Professor, UC Davis; Chair, Sustainable Food Systems, UC Davis

  • Neil Grimmer

    Neil Grimmer

    Founder and CEO, Habit; Co-Founder and Chairman Plum Organics

  • Kurt Huffman, Guest Innovator at the CIA's Food Business School.

    Kurt Huffman

    Owner & Managing Partner, ChefStable

  • Kyleigh Wawak, CIA faculty, online Food Business Master's Degree.

    Kyleigh Wawak

    Design Thinking for Food

  • Adia Benson, Guest Innovator at the CIA's Food Business School

    Adia Benson

    Culinary Designer, gravitytank; Chef, Storyteller; Food Prototyping Expert

VIEW ALL FACULTY

Access the CIA’s Network of Who’s Who of the Culinary World

For 75 years, the CIA has been at the center of major revolutions in the food industry. Our connections run deep, with ties to top universities, food industry leaders, entrepreneurs, scientists and food authorities from around the world, recognized brands, cultural influencers, and more.

And, with this connection, the CIA is able to bring to the master’s program faculty experts who continue to be practicing professionals—your education is uniquely grounded in practice and theory.

Learn more about your insider access to the people shaping the future of the food industry.

Many people at a networking event at the Culinary Institute of America.