CIA BACHELOR’S DEGREES MISE EN PLACE FOR LIFE
FOOD IS BIG BUSINESS Food is big business, and it’s at the core of everything you’ll learn in our bachelor’s degree programs. No matter which major you choose, we’ll prepare you for the food world like no other college!
GREAT INDUSTRY TO JOIN
$
799
1.6
BILLION IN SALES
MILLION NEW JOBS FORECASTED BY 2027
(National Restaurant Association)
Gallup: consumers view
RESTAURANTS AS THE top business EVEN AHEAD OF COMPUTERS. (Gallup “Work and Education” poll, 2016)
NRA: 9 OUT OF 10 FOOD EMPLOYEES say they are
proud to work in the profession
(National Restaurant Association industry workforce study, 2014)
IMMEDIATE BENEFITS According to the Bureau of Labor Statistics, nationwide
those with bachelor’s DEGREES EARN
42
%
2
MORE ON AVERAGE THAN THOSE WITH ASSOCIATES*
ciachef.edu/bachelors
* Bureau of Labor Statistics, 2015
sector,
READY ACCESS TO EMPLOYERS
475+ hiring bachelor’s grads, RECRUITMENT VISITS ON CAMPUS LAST YEAR
Many companies have expressed interest to the CIA about
INCLUDING:
FOUR SEASONS HOTELS AND RESORTS HILLSTONE RESTAURANT GROUP • HYATT MARRIOTT • KERRY GROUP • COMPASS GROUP UNION SQUARE HOSPITALTIY • EFCO • SONIC PEPSICO • DOLE
CAREER SATISFACTION According to a recent CIA Alumni Survery, our grads are:
4 happy: 9 in 10 are satisfied with their career thus far
4 advancing: More than 7 in 10 are at a senior level or higher
4 entrepreneurial: Nearly 2/3 have been involved in starting a company 1 in 5 own a company
Three of our managers are CIA bachelor’s degree graduates, which accelerated their moving up the organization much more quickly . . . and they’re rocking it, they’re doing great! RON EMLER Director of Human Resources, Four Seasons Hotels and Resorts
FOOD BUSINESS MANAGEMENT
BACHELOR OF BUSINESS ADMINISTRATION
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“
Being an entrepreneur is an integral part of becoming a chef. The business part of a restaurant is inseparable from your dreams of cooking, and the two must align. And having a degree from the CIA opens many doors for you, not only in the U.S., but everywhere around the world. ENRIQUE OLVERA ’99 Chef/Owner, Pujol in Mexico City and Cosme in NYC
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WHAT WILL YOU LEARN? Topics and skills that go way beyond the kitchen or bakeshop, and prepare you for positions of leadership in every segment of the food business: finance human resources foodservice management accounting food marketing and promotion advanced cooking and pastry hospitality and service economics and more
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COOL TO DO! Intrapreneurship concentration— you pitch your culinary concept to a panel of CIA faculty and industry leaders. Then you actually develop, launch, and operate the winning concept in the Innovation Kitchen at The Egg!
Sampling of Recent Grads Leading the Food Business JJ Johnson ’07
Executive Chef, Minton’s, NYC
Christine Langelier ’12 General Manager, Blue Hill at Stone Barns, NY
CHRISTINE LANGELIER ‘12 Christine is a key member of the management team for a Beard Award winner.
Eddie Ledesma ’05
Vice President of Operations, RAVEN Wine Management, LLC
Tasha Mabin ’10
Assistant Manager, The Compass Group
COOL TO DO! Student-run dining events are held benefitting a local charity. You do it all— including the planning, execution, menu development, ambiance, and theme.
FOCUS YOUR LEARNING As a Food Business Management major, you can choose any of the CIA concentrations, each giving you special expertise in important industry topics. These include:
• Advanced Concepts in Baking and Pastry • Advanced Wine, Beverage, and Hospitality • Asian Cuisines • Farm-to-Table Practices • Intrapreneurship • Italian Cuisines • Latin Cuisines
See page 18 for more information.
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CULINARY SCIENCE
BACHELOR OF PROFESSIONAL STUDIES
8
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“
Thanks to my degree, I’m able to communicate with the scientists who work around me, while still having an anchor in food science and professional cooking. These food scientists see us coming into the industry and they’re very impressed by— even a little jealous of— our background. EVAN BOLLERS ’14 Culinary R&D Project Manager Custom Foods of America
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WHAT WILL YOU LEARN? Techniques and knowledge that will help make you a more innovative, more sought-after food professional: culinary chemistry precision temperature cooking research and development flavor science microbial ecology heat transfer ingredient functionality research methods and more
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COOL TO DO! You get real-life exposure to the culinary science field through visits to companies like EFCO, Campbell’s, PepsiCo, and RC Fine Foods; and via guest/Skype speakers from the industry.
Sampling of Recent Grads Innovating and Creating Hernan Angarita ’16 Corporate Chef, Kerry
BRIAN DUFFY ’14
Ian Cairns ’15
Brian had his job lined up at EFCO before he even walked across the graduation stage.
Saucier/Lead Chef de Partie, The French Laundry
Brian Duffy ’14
Food Technologist, EFCO Products
Leena Klaker ’16
Manager of Research and Development, Wright Foods
COOL TO DO! Your Senior Thesis final project culminates in a poster presentation connecting you with visiting professors and food industry leaders.
APPLIED FOOD STUDIES
BACHELOR OF PROFESSIONAL STUDIES
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“
Applied Food Studies opened up a new horizon for me. I wanted to be in tune with cultures, with sustainability, with knowing where food comes from, how it’s being treated, how it’s being handled. Students really have a chance to test their critical thinking skills on food justice issues. OLUSHOLA WADLEY ’16 Project and Community Liaison, AmeriCorps
13
WHAT WILL YOU LEARN? Information on how food relates to essential local and global issues, helping you make a profound impact on the world: food systems and sustainability food writing and media food ecology food anthropology food policy and advocacy food history and heritage
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COOL TO DO! Enjoy in-the-field experiences like designing the campus teaching gardens, curating a food history exhibit, tapping campus maple trees, and researching bees and pollination in on-campus apiaries.
Sampling of Recent Grads Making a Difference LeeAnn Corrao ’15
Program Associate, Historic Hudson Valley
Fen Fenton ’14
DANIELLE ZUCHOVICKI ‘16
Freelance Food and Cookery Writer, North Haven, CT
Danielle is shaping young culinary minds at a unique cooking school in Chicago.
Lindsay Ontko ’15
Cooking and Baking Applications Specialist, Doyon and NU-VU
Danielle Zuchovicki ’16
Manager, The Kids’ Table, Chicago, IL
COOL TO DO! You’ll visit local farms, producers, and historic sites; and work directly with the community on issues ranging from food education to food access to food justice.
FOCUS YOUR LEARNING As an Applied Food Studies major, you can choose from the following concentrations to gain special expertise in:
• • • • •
Advanced Wine, Beverage, and Hospitality Asian Cuisines Farm-to-Table Practices Italian Cuisines Latin Cuisines See page 18 for more information.
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CHARTYOUR PATH IN THE FOOD WORLD— BACHELOR’S CONCENTRATIONS Advanced Concepts in Baking and Pastry Advanced Wine, Beverage, and Hospitality Farm-to-Table: Practices of a Sustainable Table Asian Cuisine: An Edible Journey from Traditional to Contemporary
Intrapreneurship: Driving Innovation from Within an Organization Italian Cuisine: An Edible Journey from Traditional to Contemporary Latin Cuisine Studies: New World Flavors, Ingredients, and Techniques
Select concentrations are available only to Food Business Management and Applied Food Studies majors.
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ADVANCED CONCEPTS IN BAKING AND PASTRY INCLUDES A SEMESTER AT THE CIA’S CALIFORNIA CAMPUS Let your creativity flourish during a full semester in the vibrant setting of California’s Napa Valley! You’ll take your skills to a higher level as you explore the planning, finances, product design and development, marketing, packaging, and sales that go into a successful baking and pastry operation.
“
I’m very excited to start my career now that I know what I enjoy doing. The Baking and Pastry concentration opened up a career path I might not have thought of before that I now know I’m very interested in… and I’m thankful for that! PAIGE TOBIAS
17
ADVANCED WINE, BEVERAGE, AND HOSPITALITY INCLUDES A SEMESTER AT THE CIA’S CALIFORNIA CAMPUS
Savor a semester surrounded by world-class wineries and vineyards; there’s no better place to learn about the beverage world than the Napa Valley! In today’s restaurants, the beverage program drives a major percentage of the profits. Position yourself for a great career as you explore this diverse and important segment of the industry.
“
It’s a once-in-a-lifetime educational opportunity from the top program in the country. This experience broadened my perspective of the importance of the history and theory in all beverage service aspects. SHAWN CHILVERS
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FARM-TO-TABLE: PRACTICES OF A SUSTAINABLE TABLE INCLUDES A SEMESTER AT THE CIA’S CALIFORNIA CAMPUS Spending 15 weeks in the lush Napa Valley is a great way to fully experience the Farm-to-Table movement. You’ll examine the ideals behind this food philosophy, grow and harvest on our campus farm, and create community events that celebrate and engage local farmers and producers.
“
I’ve learned so much more than I expected to. The whole definition of farm-to-table, the environment that we are in…you meet so many farmers and people who are really passionate about food, and about having it be fresh and sustainable. It’s definitely amazing. TAYLOR MADDEN
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ASIAN CUISINE: AN EDIBLE JOURNEY FROM TRADITIONAL TO CONTEMPORARY
INCLUDES A SEMESTER AT THE CIA’S SINGAPORE CAMPUS It’s a trip of a lifetime! You’ll spend 15 weeks exploring Asian cuisine, cultures, and surrounding areas at our Singapore campus. Study an amazing array of ingredients, and embrace different ethnic and cultural points of view that will help you develop strong economic and cultural models for the future.
“
Spending a semester in Singapore was one of the best experiences I’ve ever had. I gained incredible insight towards new cuisines and different ways of life. Living in Southeast Asia has better prepared me for working in an industry of very diverse people. MEGAN MCLEWIN
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INTRAPRENEURSHIP: DRIVING INNOVATION FROM WITHIN AN ORGANIZATION HELD AT THE CIA’S NEW YORK CAMPUS Discover what it takes to create foodservice proposals for major corporations. You’ll develop a concept, pitch it to faculty and industry leaders, and join classmates in launching and operating a foodservice operation right on campus—a truly unique experience in culinary education!
“
I had a blast working with my classmates to develop recipes, conquer challenges, be creative, and construct an entire restaurant from start to finish. No other culinary college offers such a comprehensive approach to learning how to actually open a new food business. MATTHEW FRANCIS JOHNSON
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ITALIAN CUISINE: AN EDIBLE JOURNEY FROM TRADITIONAL TO CONTEMPORARY INCLUDES A SEMESTER AT CASTELLO DI UGENTO IN PUGLIA, ITALY Amore! There’s nothing quite like spending 15 weeks exploring Italy and its cuisines at the beautiful Castello Di Ugento in Puglia. You’ll enrich your knowledge and open up a new world of career options with this immersion into the culinary and cultural traditions of Italy. You’ll also examine the history of Italy’s contributions to world cuisine.
The views of the castle are breathtaking, which enhances the overall experience and knowledge that this semester is a oncein-a-lifetime opportunity to fully immerse ourselves in the southern Italian culture and local cuisine. ANGELA PICCINICH
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ciachef.edu/bachelors
LATIN CUISINE STUDIES: NEW WORLD FLAVORS, INGREDIENTS, AND TECHNIQUES INCLUDES A SEMESTER AT THE CIA’S TEXAS CAMPUS
Spend a semester at our campus along the San Antonio River Walk and explore the red-hot flavors of Latin America. Expand your culinary repertoire as you keep your focus in the kitchen and uncover amazing new flavor profiles and unique ingredients that can apply to any cuisine.
We used cooking techniques and ingredients that I had never heard about, and went to different restaurants, farms, missions, and even tortillerias around San Antonio. I even learned a lot about my own Mexican culture and roots that I didn’t know before. EDNA PEREDIA
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EXPERIENCE THE WORLD OF FOOD—STUDY ABROAD Even if you’ve already taken a trip in one of our concentrations, you can still pack your bags! Choose a CIA Global Cuisines and Cultures travel program, where you’ll take everything you’ve learned and apply it in ways that are both educational and fun. Past trips have included destinations such as:
CHINA
Sample cuisines from regions such as Sichuan and Beijing, visit growers and producers, and learn from food and wine experts. Also, experience some of China’s natural and historical treasures.
FRANCE
Learn about the relationships between food and wine, culture, and history as you travel through France’s Champagne, Normandy, and Alsace regions. You’ll also visit famed landmarks, local markets, and wineries.
ITALY
Explore many of the country’s world-class regions, such as Venice, Sorrento, Alba, Tuscany, and Naples. You’ll enjoy famous delicacies, sample many of the country’s best wines, and visit culturally significant sites.
This trip (to Spain) really changed my life. I was able to have a deeper understanding of food and wine, and gained insight into the Spanish culture that I will never forget. DAN GROSSMAN Bachelor’s Management Student
PERU
Experience the culinary and cultural highlights of Lima, savor Andean cuisine in the highlands, and marvel at the wonder of Machu Picchu. You’ll explore both traditional and modern Peruvian cuisine.
SPAIN
Enjoy regional cuisines, Spanish wines, and fresh agricultural products. You’ll also tour cheese-making facilities and explore many of the country’s culinary regions, cultural traditions, and landmarks. 24
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YOUR TIME IS NOW! CONTACT US . . . CONTINUING AT THE CIA? Center for Career and Academic Advising 845-451-1761 advising@culinary.edu NEW TO THE CIA? Admissions 1-800-CULINARY (285-4627) admissions@culinary.edu