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Online Courses FAQ

What is the philosophy and approach underlying these online courses in Menu R&D?

  • Successful menu and product development for foodservice is facilitated by cross-functional teams of chefs, marketing experts, food technologists, and restaurant operations managers.
  • The CIA has developed a series of four courses that provide theory and best practices for this new field of menu research and development (Menu R&D).
  • Culinary, marketing, food science and technology, and unit operations management all support a consumer-first focus to creating and implementing menus, products, and services to grow your brand and enhance your innovation process.

What is Menu R&D?

  • Menu R&D can involve the development of new menu items or the implementation of a new/optimized process or strategy in a foodservice operation.
  • It is a collaborative effort amongst the people and departments who are stakeholders in successful product development.
  • The collaborative cycle begins with a customer need and ends with delivery of a product or process.

What courses are offered?

  • Four online courses that represent the disciplines of Menu R&D:
    • The Culinary Art of Menu Research & Development
    • Operational Strategies for Menu Research & Development
    • Marketing & Consumer Behavior in Menu Research & Development
    • Food Science & Technology Applications in Menu Research & Development

Who should take these courses?

  • Target audience is food industry professionals involved in Menu R&D, both operators and manufacturers, and those looking for personal and career advancement:
    • Chefs and culinarians
    • Marketing professionals
    • R&D professionals and food technologists looking to develop products and services for the foodservice sector
    • Purchasing professionals
    • Culinary Scientists
    • Single and multi-unit operations managers looking to grow their business
    • Consultants

How do I learn more about the courses?

When are the courses offered?

In what format are the courses offered, and how long do they run?

  • Each course is five to six weeks long, and are taught by leading educators and R&D professionals who interact with students through the course Web site.
  • Interaction amongst the students is an integral part of the learning experience.

How much work is required for each course?

  • Each course is designed to require about four hours of work per week., however, each student learns at a different pace, so times may vary.
  • Each lesson within the course will involve weekly assignments, discussion board postings, and quizzes.

How are the courses graded?

  • The grading rubrics are described in each of the syllabi listed above.

How much do the courses cost?

  • The Culinary Art of Menu Research & Development: $795 plus book purchase
  • Operational Strategies for Menu Research & Development: $795 plus book and case study
  • Marketing & Consumer Behavior in Menu Research & Development: $895
  • Food Science & Technology Applications in Menu Research & Development: $895 plus book purchase

What are the texts for the courses?

  • The Culinary Art of Menu Research & Development:
    Aaron L. Brody and John B. Lord, Developing New Food Products For a Changing Marketplace, CRC Press 1566767784
  • Operational Strategies for Menu Research & Development:
    • Food and Beverage Cost Control, 4th Edition (2004), Jack E. Miller, David K Hayes, and Lea R Dopson, Wiley, ISBN 0-471-27354-6.
    • Harvard Business School McDonald's Corporation -Case # 9-693-028, revised Sept. 23, 1996. Call 1-800-545-7685.
  • Marketing & Consumer Behavior in Menu Research & Development:
    No texts required.
  • Food Science & Technology Applications in Menu Research & Development:
    • On Food and Cooking, by Harold McGee (Scribner, New York, NY. 2004)
    • Aaron L. Brody and John B. Lord, Developing New Food Products For a Changing Marketplace, CRC Press 1566767784

Are there scholarships available? If so, who is eligible and how much?

  • Scholarships for up to 50% of tuition costs are offered through the kind sponsorship of the MRFDI program
  • Qualified applicants should serve one or more of the following functions for a foodservice operator: Chef or Culinarian; Research Chef, Culinary Scientist, Food Technologist; Operations; Marketing; Purchasing; Food Technologist/Scientist; Training & Development.

How do I apply for a scholarship?

  • Complete the online application, including requisite letter from employer and essay, and submit. You will receive a response within 2 weeks of submission, at which point you can pay the remaining balance of your tuition.

How do I make a registration payment?

  • We can take your credit card over the phone, or you can apply for a scholarship, then make the remaining balance payment over the phone, once you've received the status of your application. Contact Debbie Bailey for details at: d_bailey@culinary.edu or 1-845-451-1396.

Do these courses provide credits and certification?

  • Upon successful completion of each course, students will receive a certificate of completion and three continuing education units (CEUs). Upon completion of all four courses, students will receive a diploma recognizing their collective academic achievement.

Is there an order in which I should take the courses?

  • No, it depends on your career goals and professional development objectives.