Culinary Entrepreneurship Certificate

Program Overview

Major ID: 425C

Program Start Dates: Fall, Spring, Summer

The Culinary Entrepreneurship undergraduate certificate is a fully online program designed to prepare culinary professionals for launching and managing food-based businesses. This specialized program covers key areas such as capital generation, business startup strategies, food safety systems, marketing, cost control, and product development. Through the examination of real-world case studies and a capstone project, students will develop a comprehensive business plan and pitch deck, equipping them with the skills to successfully navigate the unique challenges of the foodservice industry and start their own ventures.  Additionally, this certificate is ideal for students aspiring to become foodservice managers, as it provides a strong foundation in leadership, operations, and strategic decision-making, all of which are critical to effectively running a foodservice establishment.

Career Opportunities

A degree in Culinary Arts opens the door to a wide range of dynamic and rewarding career paths. Graduates are prepared for employment in many areas of the foodservice industry, including traditional roles in restaurant kitchens, as well as specialized settings such as schools, hospitals, senior living communities, corporate dining services, and hospitality venues. Career opportunities extend across hotels, catering companies, casinos, resorts, cruise lines, stadiums, schools, and private clubs.

The culinary industry continues to grow. According to the National Restaurant Association, the U.S. foodservice sector is projected to reach $1.5 trillion in the coming year, with an estimated 1.7 million new restaurant jobs added-bringing the total industry workforce to 15.9 million. This robust growth underscores the broad potential and job security awaiting graduates in this vibrant, evolving field.

Program Outcomes

1. Analyze market trends, customer preferences, and competitive factors to identify entrepreneurial opportunities in the food industry.
2. Design a comprehensive business plan that integrates financial projections, marketing strategies, and operational frameworks, demonstrating the ability to create a feasible and competitive food-based enterprise.
3. Create cost-effective menus and product offerings that align with brand identity, market demands, and financial sustainability.
4. Apply accounting software and business management principles to effectively manage the financial aspects of a small food-based business.
5. Develop social media marketing strategies and digital outreach plans to promote food-based businesses.

Program Faculty

Sara Johannes
sara.johannes@saintpaul.edu 651.846.1469

Jon Stambaugh
jon.stambaugh@saintpaul.edu 651.846.1592

Jim O’Halloran
james.o’halloran@saintpaul.edu 651.846.1436

Part-time/Full-time Options

Classes are offered day, evening, and online. Students may attend full-time or part-time.