Bachelor of Science
Food & Beverage Entrepreneurship
Launch Food Products of the Future
Turning a product idea into a reality requires research, market analysis and a solid business plan. Â鶹ÒùÔºCharlotte’s Food & Beverage Entrepreneurship bachelor of science program teaches you the skills to launch an innovative product or service in a food or beverage-related market.
Â鶹ÒùÔºCharlotte’s bachelor of science program in Food & Beverage Entrepreneurship combines courses in entrepreneurship with traditional business classes to provide you with the skills and knowledge to start your own food- or beverage-related venture, join an emerging venture, or work as a corporate entrepreneur in related industries.
Work with expert faculty, as well as business and community leaders, to connect to the resources that will help support making your business ideas a reality.
Experiential opportunities both in and out of the classroom provide you with the practical skills to identify opportunities and solve the kinds of problems that you’d face in launching a business.
Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s . Admissions is contingent upon meeting the technical standards for this program.
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Food’s Next Big Idea
The Future Food All-Stars Challenge is an annual food entrepreneurship pitch competition that puts Â鶹ÒùÔºProvidence and Charlotte students’ culinary expertise to the test. CFIT Dean Jason Evans calls the challenge “great prep for real life.”
Build Your Entrepreneurial Skills
Food & Beverage Entrepreneurship students have opportunities to learn from experienced entrepreneurs in and out of the classroom. Pitch competitions like Sharkfest and Future Food-All Stars Challenge enhance your coursework with real-world entrepreneurial experience.
In this program, you will:
- Begin with an 18-credit core foundation in baking & pastry or culinary arts courses rooted in essential techniques and leadership in the kitchen.
- Learn how to start your own food and beverage venture.
- Gain an understanding of the process of developing your idea from concept to pitch.
- Learn how to fund a startup and make connections with investors.
- Market, test and launch your venture.
Sample Courses
- Artisan Café (Baking & Pastry Track)
- Contemporary Restaurant Operations & Management (Culinary Track)
- Pitching & Planning New Ventures
- Marketing for Entrepreneurs
- Food Service Financial Systems
- Change and Innovation Management
- Culinary Operations & Facility Management
- Entrepreneurship Seminar
In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits. Explore the full Â鶹ÒùÔºCatalog course listing:
Career Possibilities
- Brewer
- Food Truck Owner
- Personal Chef
- Restaurateur
- Food/Beverage Marketer
- Food/Beverage Business Owner
- Food/Beverage Product Innovator
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
More than a Classroom
The Innovation & Entrepreneur Center is more than a classroom. Here, Â鶹ÒùÔºCharlotte students regularly hear from outside speakers, including angel investors, experienced start-up founders and successful alumni. They also use this space to refine their products, conduct research and practice business pitches.
Featured Faculty
Master Instructor
Tiess is a classically trained, award-winning World Certified Master Chef. In addition to being a Master Instructor, he is the owner of Le Guild Culinaire, a publication venture, and F&B Resources, an entrepreneurial consulting service.
Assistant Professor and Department Chair, Management & Marketing; Charlotte College Chair
Assistant Professor Woods emphasizes real-world learning and encourages his students to network with local entrepreneurs and leaders.
Associate Professor
Zoller has more than 30 years of restaurant operations experience, including 10 years of culinary operations and more than 20 years of front-of-house experience.
