Mays Business School Launches New Flex Online MBA Program
November 3, 2023
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Brooke Perry
Texas A&M University’s Mays Business School is expanding its MBA program with the launch of the Flex Online Master of Business Administration program.
The program, which begins in August, will be primarily asynchronous, allowing participants to complete work on their own schedules, but will feature live weekly online cohort sessions. The curriculum was designed specifically for working professionals to upskill and reskill for the future of work.
“The Flex Online MBA program will provide the benefits of a Mays MBA to students on their schedule and at their location,” said Jerry Strawser, associate dean for graduate programs. “This program will strengthen the Aggie network through a new source of MBA graduates who exhibit the Aggie core values as they become leaders in the business world.”
Minimum requirements for admission to the program are two years of work experience and a bachelor’s degree. Interested individuals can submit an expression of interest with their resume and unofficial transcripts for review. Qualified candidates will then be offered interviews prior to an admission decision. With anticipated high demand, interested individuals are encouraged to submit an expression of interest as soon as possible.
The program is part of Mays Business School’s new diverse Flex Online portfolio, which also includes the Flex Online Master of Science in Accounting and Master of Science in Management Information Systems programs, as well as the Flex Online Master of Science in Human Resource Management and Master of Science in Marketing programs expected to launch in fall 2024. The Master of Science in Marketing program is pending approval.
Mays Business School is ranked among the top public business schools in the country, with more than 40,000 alumni working throughout the world. In addition, students will become part of Texas A&M University’s “Aggie Network” of more than 500,000 former students.
For more information, contact Josh Cook at jcook@mays.tamu.edu.
