For Busy Professionals, a Fresh Approach to Earning that Necessary Master’s
05 April 2013Monroe College’s new King Graduate School master’s program, launching in August, will boost upward mobility in hospitality.
By Dr. Frank C. Costantino
From “Gold Medal Classroom’s” editorial director, Mary Petersen:
At our recent Deans and Directors Retreat in Chicago, attendees were able to not only learn from the futurists present, but also discuss current challenges in their programs throughout the United States. We were able to witness some great innovations and best practices as well as take a peek into the future. And we all realized that we need to look at our models of education and start thinking about even more creative outreach to those requiring credentials for their careers.
One model that was interesting to me addressed the challenge of full-time instructors who need to earn a master’s degree to stay in the world of higher education. Because many of our chefs come out of industry and go into education with associate and, perhaps, bachelor’s degrees, and because many of our accrediting groups require higher terminal degrees than they did a few years ago, this program can meet their needs.
I asked Dr. Frank Costantino to share his vision, which has become a reality, of a program in New York that has an innovative delivery system that can help instructors achieve a master’s degree. Frank transitioned from industry to academia and created an Executive Leadership Program in Hospitality Management for others just like him. He will be attending the 9th-Annual CAFÉ Leadership Conference in June and will be able to answer questions about the program as well as his own journey.
Many years ago, when I was transitioning from industry to academia, I recognized the need to pursue a master’s degree to further my academic career. At that time, an assistant professor’s position opened up at my alma mater, New York City Technical College, CUNY, and I jumped at the opportunity.
Only problem: The job required a master’s degree. So, I was given a two-year “temporary” appointment and, basically, two years to finish my degree. It seemed like a daunting undertaking and there were few “nontraditional” programs that would allow for such acceleration. But I persevered and completed my degree and thus launched my career in academia. I knew then that, if given the opportunity down the road to develop a master’s program in a similar model, I would—and I did.
I developed an exciting new M.S. in Executive Leadership in Hospitality Management set to launch in August 2013. The program is part of The King Graduate School of Monroe College in The Bronx and is designed specifically for professional hospitality-industry managers and those in the business of teaching the future of our industry, just like I was 22 years ago.
In my position as dean for the School of Hospitality Management and the Culinary Arts, and since I have a newly acquired doctorate, I felt this was the natural transition to my program that offers AAS degrees in hospitality, culinary arts and baking and pastry arts, and a BBA in hospitality management already. Unlike the program that I undertook, which was located in the middle of nowhere, making my four residencies rather mundane, this program is 20 minutes outside the greatest hospitality city in the world: New York City.
The highlights of the program include:
• Program can be completed in one year.
• Two-week residencies close to New York offer students the opportunity to interact with other hospitality leaders.
• Prior learning-experience credit available.
• Tuition that is extremely competitive with similar programs.
Conducted primarily online so that working professionals have the opportunity to take advantage of the program, the M.S. program in Executive Leadership in Hospitality Management will include two two-week residencies—at the beginning and end of the program. These sessions will allow participants to build relationships and share issues they are currently facing in industry and, at the same time, experience real-world situations first hand that will enhance their studies.
Besides appealing to educators in transition, I also saw a need for those hospitality leaders who are looking for the final educational credential for their résumés and prefer the hospitality degree to a traditional MBA. There seems to be some interest internationally for this degree as well, since tourism drives so many of the economies in the Caribbean. This should make for a very exciting cohort of students!
For more information about the M.S. degree in Hospitality Management, contact the King Graduate School directly at (888) 4-KINGGRAD, e-mail This email address is being protected from spambots. You need JavaScript enabled to view it., or visit www.monroecollege.edu/king/executivehospitalitymanagement.
Frank C. Costantino, Ed.D., is dean of the School of Hospitality Management and the Culinary Arts at Monroe College, The Bronx, N.Y.