Do you dream of running the kitchens behind legendary culinary experiences? Or aspire to build globally-recognized restaurants from the ground up? Join the BS Restaurant Entrepreneurship (BS REnt) program, and do all of these – and more – at a world-class level.
BS REnt pairs Ateneo’s premier business education program with one of the world’s most prestigious hospitality education institutions Le Cordon Bleu, preparing you for global success in restaurant leadership and entrepreneurship.
Take on immersive restaurant projects, real-market challenges and industry mentorships to develop F&B skills at the highest level – and chart a long, impactful path in restaurant leadership.
What sets the BS Restaurant Entrepreneurship graduate apart?
The BS REnt program takes a dual-track approach: students graduate not just with a degree from Ateneo, but also a diploma from the prestigious Le Cordon Bleu Paris. Graduates thus learn to think as chefs and entrepreneurs, positioning them for success in a demanding food and beverage industry.
At JGSOM, we believe that entrepreneurship is best learned through practice rather than just in theory. That’s why we’ve designed the BS REnt program around an experiential learning framework to ensure that our graduates make a powerful impact during their careers.
To help BS REnt students develop their entrepreneurial mindset, they will be exposed to market research and restaurant conceptualization theories in class, as well as real world applications through opportunities to shadow successful restaurateurs during their internships, both for front-of-house and back-of-house operations.
Their culminating project includes running a food stall for a semester, putting strategic management and sustainability principles into practice. They then conclude the four-year program with a dinner series, applying all the theories and skills that they have learned all throughout the course.
Gastronomy tours, international summer exchange programs and global Le Cordon Bleu campus visits also allow BS REnt students to experience the culinary heritage and food culture of different countries firsthand.
BS Restaurant Entrepreneurship Graduates’ Career Prospects
BS REnt graduates are ideally positioned to build careers across the dynamic food and beverage sector, whether as restaurateurs or food business managers. They can also continue on their culinary education and eventually become chefs in restaurants and hotels.
Entrepreneurship
Restaurateur launching and scaling one’s own restaurant or food concept
Food Business Consultant advising restaurants, cafés and F&B startups on marketing, operations and profitability
Culinary
Food Innovation / R&D Specialist driving product development and culinary concept testing for F&B companies
Professional Chef working in restaurants, hotels, or specialty dining establishments
Corporate Chef working with existing food and beverage brands to refine products and ensure quality
BS REnt’s Optimal Outcomes
The program aims to develop graduates who are equipped with the necessary skill sets to eventually become restaurateurs or managers of their own culinary ventures.
Program Learning Outcomes We expect BS REnt students to achieve the following Program-level outcomes within four years:
Create innovative and sustainable strategic plans for a food business
Collaborate effectively in teams and with different stakeholders to achieve business goals
Perform restaurant operations effectively to achieve operational and financial goals, emphasizing customer service, team coordination, and day-to-day management of resources
Manage diverse teams to resolve conflicts and foster a collaborative and positive work environment
Execute the full lifecycle of a food business, from concept development and market research to operational execution and scaling
JGSOM outcomes As a member of the John Gokongwei School of Management, the BS REnt Program also promotes the following School-level outcomes:
Develop a global perspective for use in nation-building
Solve business problems using interdisciplinary, analytical, and sustainable approaches
Develop innovative business models through the use of interdisciplinary, analytical, and sustainable approaches
Demonstrate commitment to personal moral and ethical standards
Demonstrate an understanding of transformative service leadership principles
