The Food Business School Announces Fall 2016 Courses
New Online Classes Debut
Napa, CA – The Food Business School (FBS), the new center for executive
education of The Culinary Institute of
America (CIA) and the world’s first business school dedicated to food
entrepreneurship and innovation, has announced its fall 2016 lineup of courses.
FBS team-based and highly interactive courses are designed for entrepreneurs
and food professionals already working in the industry who wish to network,
brainstorm, and experience hands-on problem solving.
Classes are offered both in-person during
two- to five-day “innovation intensives” and online, where students have the
flexibility to continue to run their businesses as they acquire new skills to
grow their businesses. New online courses offered this fall are:
- Eat.Think.Design is
a dynamic course led by Jaspal Sandhu, professor, UC Berkeley and
founding partner, Gobee Group, that allows you to develop the skill set
necessary to strengthen your vision, planning, and execution and
from idea to plan to action.
- In Essentials of Nutrition and
Sustainability for Food Innovators, you will learn what is
driving scientific change and trends in nutrition and
first-of-its-kind course, led by UC Davis Professors Bruce German
and Tom Tomich, provides the information and practical experience
you will need to solve some of the most pressing food-connected
- Technologies, Trends, and Policies
Transforming the Food System is a course for all food
business innovators who want to connect with cutting-edge technology,
developing trends, and advances in policy—and gain the practical tools to put
that knowledge to use. This class is led by Justin Siegel, acting director of
the Innovation Institute for Food & Health, UC Davis.
To see the
entire list of online classes, visit Food Business School Online Courses.
Also on the docket is FBS’s From Concept to Shelf: Rapid
Innovation for Consumer Packaged Goods, a two-day, in-person,
hands-on intensive workshop held at the CIA at Copia in Napa, CA.
You will work side-by-side with FBS Dean Will Rosenzweig,
who launched The Republic of Tea, and Chris Cornyn,
chief innovation officer of Revolution Foods, with special guest
Kara Goldin, chief executive officer and founder of hint, Inc.
Once you complete this course, you’ll have a strategic execution
plan ready to
put into action and a pitch-worthy presentation you can take to
funders, and distribution-chain decision makers.
complete list of FBS programs, visit Food Business School Programs.
In addition to the courses, FBS has
an all-star lineup of FOODBIZ+ series monthly online interactive conversations with guest speakers including Sangita Forth, chief marketing officer, Pique Tea and
Sophie Egan, best-selling author of Devoured; Jaspal
UC Berkley and founding partner, Gobee Group; Sam Kass, food
entrepreneur and former White House chef; Naomi Starkman, founder and
editor-in-chief of Civil Eats; and
Steve Case, co-founder and former chief executive officer and
Photo Caption and Hi-Res Image:
The FBS fall 2016 programs registration is now open. (Photo credit: CIA)
View hi-res image >
About The Food Business School
FBS is the new center for executive education of the CIA. FBS broadens the
CIA’s commitment to the future of food education and leadership by providing
cutting-edge, practice-based business education to corporate professionals,
recent graduates, and mid-career explorers. The mission of FBS is to enable and
empower entrepreneurial leaders to design, deliver, and lead transformative
innovations that address the world’s most pressing food challenges—and its
greatest business opportunities. FBS is located at The Culinary Institute of
America at Copia in Napa, CA. For more information on FBS, follow along on Facebook, Twitter, and Instagram.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its conferences
and consulting services have made the CIA the think tank of the food industry
in the areas of health & wellness, sustainability, world cuisines &
cultures, and professional excellence & innovation. The college also offers
certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 49,000 alumni includes leaders in every area of
foodservice and hospitality. The CIA has campuses in New York, California,
Texas, and Singapore.
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