PROFESSIONAL CERTIFICATE PROGRAM

Core Learning: 180 hours
Practical Labs / Projects: 90 hours
Mentorship / 1:1 Guidance: 30 hours
Total: 300 hours

Delivery Format

• Online (Self-Paced)

• Hybrid (Online + Optional Workshops)

• On-Campus (via Partner Institutions)

■ Overview

This 3-month professional certificate equips participants with advanced strategies for fostering innovation in gastronomy and culinary management.
Students learn how to systematically generate, evaluate, and implement innovative culinary ideas, while developing organizational strategies that encourage creativity and continuous improvement.

Through hands-on projects, case studies, and real-world examples, participants gain the skills to lead innovation in restaurants, food startups, and hospitality operations, creating experiences that stand out in competitive markets.

■ Level

Professional Certificate (Intermediate–Advanced Content)

■ Modules

Module 1 — Innovation Management in Restaurants & Culinary Operations

• Principles of innovation management
• Integrating innovation into daily culinary operations
• Building a culture that fosters creativity

Module 2 — Creative Process for Culinary Ideas

• Ideation techniques and brainstorming
• Translating concepts into actionable culinary projects
• Tools for rapid prototyping in the kitchen

Module 3 — Evaluating & Selecting Innovative Ideas

• Feasibility, market fit, and customer appeal assessment
• Prioritizing ideas for implementation
• Risk analysis and mitigation strategies

Module 4 — Designing Organizational Innovation Strategy

• Innovation frameworks for culinary teams
• Strategic planning for continuous improvement
• Aligning innovation with brand and business goals

Module 5 — Practical Project: Creating a Culinary Innovation

• Concept development and prototyping
• Integrating innovation into operations or menu
• Presenting project outcomes for feedback

Module 6 — Case Studies: Successful Food & Gastronomy Innovations

• Analysis of pioneering restaurants and brands
• Lessons from innovative culinary projects
• Key success factors in organizational and product innovation

■ Learning Outcomes

Graduates will be able to:

✔ Manage innovation processes within culinary operations
✔ Generate, evaluate, and implement creative food concepts
✔ Develop organizational strategies that foster continuous innovation
✔ Lead teams to execute innovative culinary projects
✔ Analyze global case studies to adopt best practices
✔ Drive competitive advantage through innovation in gastronomy

■ Who Should Enroll

• Chefs and restaurant managers
• Culinary entrepreneurs and F&B directors
• Hospitality strategists and operational leaders
• Innovation consultants in food and beverage
• Culinary educators and program designers

■ Pricing (3-Month Certificate Program)

• Standard Online (Self-Paced): 2,200 USD

• Guided Program (Instructor-Led): 4,800 USD

• Premium Mentorship (1:1 Expert Guidance): 7,600 USD

■ Regional Pricing Table