Culinary Institute of America

The Worlds Premier Culinary College\r\nThe Culinary Institute of America (CIA) is the recognized leader in culinary education for undergraduate students, foodservice and hospitality professionals, and food enthusiasts. The college awards bachelors and associate degrees, as well as certificates and continuing education units, and is accredited by the prestigious Middle States Commission on Higher Education.\r\n\r\nFounded in 1946 in downtown New Haven, CT to provide culinary training for World War II veterans, the college moved to its present location in Hyde Park, NY in 1972. In 1995, the CIA added a branch campus in the heart of California Napa Valley The Culinary Institute of America at Greystone. The CIA continued to grow, and in 2008, established a second branch campus, this time in San Antonio, TX. \r\n\r\nFrom its humble beginnings more than 60 years ago with just 50 students, the CIA today enrolls more than 2,900 students in its degree programs, approximately 3,000 in its programs for foodservice and hospitality industry professionals, and more than 4,500 in its courses for food enthusiasts. \r\n\r\nLeading the Way\r\nThroughout its history, The Culinary Institute of America has played a pivotal role in shaping the future of foodservice and hospitality. This is due in large part to the caliber of people who make up the CIA community’s faculty, staff, students, and alumni, and their passion for the culinary arts and dedication to the advancement of the profession. \r\n\r\nHeaded by the visionary leadership of President Tim Ryan, 77, the CIA education team has at its core the largest concentration of American Culinary Federation-Certified Master Chefs (including Dr. Ryan) of any college. The Culinary Institute of America faculty, more than 140 members strong, brings a vast breadth and depth of foodservice industry experience and insight to the CIA kitchens, classrooms, and research facilities. They’ve worked in some of the world’s finest establishments, earned industry awards and professional certifications, and emerged victorious from countless international culinary competitions. And they continue to make their mark on the industry, through the students they teach, books they author, and leadership initiatives they champion. \r\n\r\nThe influence of the CIA in the food world can also be attributed to the efforts and achievements of our more than 40,000 successful alumni. Our graduates are leaders in virtually every segment of the industry and bring the professionalism and commitment to excellence they learned at the CIA to bear in everything they do. \r\n\r\nUnparalleled Education \r\nDegree Programs\r\nThe CIA’s bachelor’s and associate degree programs in culinary arts and baking and pastry arts feature more than 1,300 hours of hands-on learning in the college’s kitchens, bakeshops, and student-staffed restaurants along with an 18-week externship at one of more than 1,200 top restaurant, hotel, and resort locations around the world. The bachelor’s degree programs also include a broad range of liberal arts and business management courses to prepare students for future leadership positions. \r\n\r\nCertificate Programs\r\nThe college’s certificate programs in culinary arts and baking and pastry arts are designed both for students interested in an entry-level position in the food world and those already working in the foodservice industry who want to advance their careers. A third offering, the Accelerated Culinary Arts Certificate Program (ACAP), provides graduates of baccalaureate programs in hospitality management, food science, nutrition, and closely related fields with a solid foundation in the culinary arts and the career advancement opportunities that go along with it.\r\n\r\nProfessional Development Programs and Industry Services \r\nThe CIA offers food and wine professionals a variety of programs to help them keep their skills sharp and stay abreast of industry trends.

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