The world’s first business school for food entrepreneurship and innovation opens February 25th. The Food Business School is part of The Culinary Institute of America (CIA) based out of St. Helena, CA. The new center announced educational programs that emphasize action-based learning, experience, and practice.
Classes are taught by expert faculty including; Sarah Soule, Stanford Business School; CIA alumnus Michael Chiarello, celebrity chef and sustainable farmer; Neil Grimmer, President and co-founder of Plum Organics; and many other chefs, entrepreneurs, artists, and designers.
Students can register for innovation intensives, online courses, or the Venture Innovation Program (VIP). Innovation intensives are three to four day immersive programs at CIA Greystone in the Napa Valley and include; Scale Up Your Authentic Food Business, Pop-up Your Restaurant: From Culinary Artist to Entrepreneur, From Concept to Shelf: Rapid Innovation for Packaged Goods, and Food Experience Design: Prototyping Everything AND the Kitchen Sink.
Online courses start in the summer of 2015 and will include “Idea Kitchen” and “Re-imagine Food” geared towards start-up teams, innovators, and growth leaders. And the VIP will begin in early 2016, offering serious entrepreneurs an accelerator program to transform their ideas into businesses.
“The Food Business School represents a strategic extension of our college’s unique capabilities and resources to serve a broader and vital constituency of students and future leaders committed to transforming the world through food,” said CIA President Dr. Tim Ryan in a recent press release.
Spring classes start in May. For more information or to register for classes visit FoodBusinessSchool.org.
