Sellinger School of Business Spices Up Professional’s MBA Curriculum

professional attire for professionals MBA

According to a press release, Loyola University Maryland’s Sellinger School of Business and Management has revised the curriculum for its Professional’s MBA program. The updated curriculum comes into effect in the upcoming fall semester.

Kathleen Getz, Ph.D., dean of the Sellinger School, said in a statement:

“Our curriculum revisions reflect the changing business environment and meet the needs of students and employers. We go beyond abstract business concepts to teach the functional skills our students need to be leaders of positive change in the workplace and in their community.”

Sellinger’s Professional’s MBA is a part-time MBA program designed for working individuals. Classes are offered at Loyola’s graduate centers in Timonium and Columbia. Changes to the curriculum include:

  • Addition of experiential learning: Students must meet a new experiential-learning requirement by completing a consulting practicum, international experience, or department-specific experiential course.
  • Fewer course requirements: The revised program consists of a maximum of 16 courses at 48 credits, down from 20 courses at 53 credits. Some foundation-level courses were consolidated to reduce the total credits required.
  • Increased flexibility: Students have more options to enroll in courses with a hybrid/online delivery in addition to the in-person evening format.
  • Greater integration: Communication skill-building has been integrated into functional-area courses covering topics such as marketing and business law.

The Sellinger Professional’s MBA can be customized to match specific career goals: The school offers six different MBA specializations that are earned by selecting elective classes focusing on a specific area of study. Sellinger’s six MBA specializations are:


About the Author

Max Pulcini

Max Pulcini is a Philadelphia-based writer and reporter. He has an affinity for Philly sports teams, Super Smash Bros. and cured meats and cheeses. Max has written for Philadelphia-based publications such as Spirit News, Philadelphia City Paper, and Billy Penn, as well as national news outlets like The Daily Beast.

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