CIAThe World’s Premier Culinary College | 0 Comments
THE CULINARY INSTITUTE OF AMERICA
The Culinary Institute of America (CIA) is a private, not-for-profit college dedicated to providing the world’s best undergraduate education in culinary arts and baking and pastry arts. Guided by its core values of excellence, leadership, professionalism, ethics, and respect for diversity, the CIA strives to foster an atmosphere where students can develop both professionally and personally. At the CIA, aspiring culinarians gain the general knowledge and specific skills they need to grow into positions of leadership in the foodservice and hospitality industry, the largest private sector employer in the United States.
The World’s Premier Culinary College
Founded in 1946, The Culinary Institute of America today enrolls more than 2,800 students from virtually every state and 30 countries around the world, all united by their shared passion for food. The CIA student body has a balance of recent high school graduates and adults returning to higher education. At the CIA, we value the diverse cultural and culinary perspectives that international students bring to our college.
The CIA is renowned for its degree programs, extraordinary faculty, and outstanding educational facilities. All degree programs emphasize professional, hands-on learning in the college’s kitchens, bakeshops, and restaurants. CIA classes span the culinary globe, exploring great cultures, cooking techniques, and cuisines to prepare students for the diversity and creativity of the foodservice industry. Classes are optimized to build skills, food knowledge, and production experience.
These studies culminate in operations courses that give students both kitchen and front-of-the-house experiences in the college’s famous restaurants. Bachelor’s degree students also focus on foodservice management development—with a broad range of business management and liberal arts courses—and experience an exciting trip to a major culinary region of the world.
CIA students enjoy an active campus life, with a variety of year-round fitness programs, intercollegiate and intramural sports, student clubs, and extracurricular activities such as ski and camping trips, on-campus live entertainment events, presentations by leading chefs and industry executives, and cook-offs. The college’s Student Recreation Center includes a six-lane pool, a gymnasium, racquetball courts, an aerobics studio, a fitness center and free-weight room, a game room, outdoor tennis courts, and the Courtside Café and Pub. Four coed residence halls and six Adirondack-style lodges house approximately 1,700 students on campus. The college’s dining plan provides students with two meals per instructional day.
Choice of Majors and Degrees
The Culinary Institute of America awards the degree of Bachelor of Professional Studies (BPS) in baking and pastry arts management and in culinary arts management, as well as the degree of Associate in Occupational Studies (AOS) in baking and pastry arts and in culinary arts.
Proven Academic Programs
At the core of The Culinary Institute of America’s curriculum lies more than 1,300 hours of hands-on instruction in its kitchens and bakeshops as well as classes developing the managerial skills and creative thinking that today’s culinary professional requires. Students learn about foods, cooking and baking techniques, cuisines, and business fundamentals while advancing through skills and production kitchens. They also gain invaluable experience in a paid externship program and by cooking and serving in the college’s bakery café or in some of the four fine-dining public restaurants on campus. Bachelor’s degree students also take courses in marketing, communications, psychology, foreign languages and cultures, accounting and the use of computers in the food business, and financial and human resources management.
Students must earn 132 total credits in culinary arts management or in baking and pastry arts management to graduate with a bachelor’s degree. Students must earn 69 total credits in culinary arts or in baking and pastry arts to graduate with an associate degree.
The college’s faculty is composed of more than 150 chefs and instructors from 16 countries whose credentials and industry experience are unmatched in culinary education. The 18:1 student-faculty ratio in hands-on classes provides student support and mentoring, while giving students the opportunity to work in an environment closely representative of the foodservice industry.
The CIA’s scenic 172-acre campus is set along the east bank of the Hudson River in Hyde Park, New York, conveniently located 1½–2 hours from New York City and Albany.
The Mid-Hudson region’s attractions and recreational opportunities offer something for everyone in both rural and urban settings. There are a number of state parks and historic sites throughout the area. Students can taste wines at local vineyards, visit farmer’s markets, and pick apples at nearby orchards. To the west lie the Catskill and Shawangunk Mountains, with many opportunities for hiking, skiing, rock climbing, mountain biking, and sightseeing. Concerts, plays, films, and other cultural and special events are offered regularly at the many colleges, theaters, and community facilities throughout the Hudson Valley and Catskill regions. In addition, students can take advantage of the campus’s proximity to New York City to experience the culture, arts, and nightlife of this exciting city and food mecca.