The Master of Science in Culinary Entrepreneurship is a one-year master program that combines culinary creativity with strategic business knowledge for people aiming to become entrepreneurs. Students study innovation and technologies, culinary and wine storytelling, new trends in global wine entrepreneurship, international personnel management, leadership in business, marketing and brand building for a digital society, strategic business management, and research methods.
The program follows an academic first semester with campus study of 120 credits and 60 ECTS over 6 months, then a second semester focused on a research project and an optional internship. In the second semester, students complete 60 credits and 30 ECTS over 6 months outside the campus, creating a business plan for a culinary start-up. The optional internship includes employer assessment and a written reflection.
Graduates are prepared to found and lead restaurants, cafés, or food companies. The program also prepares students to drive innovation in food technology, catering, or beverage start-ups, take leadership roles in gastronomy and F&B brand management, and work with investors, consulting companies, and incubators.
Modules
- Innovation & Technologien: Die Zukunft der Ernährung gestalten
- Kulinarik & Wein Bildsprache & visuelles Storytelling
- Neue Trends im globalen Weinunternehmertum (inkl. WSET 2)
- Internationales Personalmanagement
- Führung in der Wirtschaft
- Marketing und Markenbildung in einer digitalen Gesellschaft
- Strategisches Unternehmensmanagement
- Forschungsmethoden
- Businessplan für ein kulinarisches Start-up
