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©2016 The Culinary Institute of America
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Outstanding Reputation • Recognized throughout the food world as the leader in culinary education • 74% of foodservice employers prefer to hire a CIA graduate over grads from other colleges (recent online survey of employers who hired bachelor’s and associate graduates) • Called “the best culinary school in the world” by legendary French chef Paul Bocuse Notice of Nondiscrimination: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies:
Title IX and Age Discrimination: Joe Morano, Senior Director—Faculty Relations 845-451-1314, j_morano@culinary.edu, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, m_king@culinary.edu, Office—Roth Hall, Room S-351 Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.
1-800-CULINARY (285-4627) admissions@culinary.edu www.ciachef.edu 1946 Campus Drive (Route 9), Hyde Park, NY 12538-1499
The CIA At-A-Glance New York Campus OUR MISSION The Culinary Institute of America (CIA) is a private, not-for-profit college dedicated to providing the world’s best professional culinary education.
CIA Facts & Figures Location: Hyde Park, NY, 1½ hours north of New York City; 172 scenic acres along the majestic Hudson River, on Route 9
Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts.
Founded: 1946 in New Haven, CT by Frances Roth and Katharine Angell; moved to Hyde Park, NY in 1972
We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.
Student-to-Faculty Ratio: In-kitchen average 17:1
Accreditation: Middle States Commission on Higher Education
President: Dr. Tim Ryan ’77, the first alumnus and faculty member to be the president of the college Other Campuses: California, Texas, and Singapore
Education Options
World-Class Campus
• Bachelor’s Degrees • Food Business Management major—Gain the ideal leadership skills and cultural knowledge for careers in management. Choose from concentrations in topics such as intrapreneurship, farm-to-table, advanced baking and pastry, wines and beverages, Asian cuisines, Latin cuisines, and Italian cuisines.
• 41 teaching kitchens and bakeshops/7 demo kitchens
• Culinary Science major—Learn the scientific foundations of food production and prepare for research and development careers.
2,400 DEGREE PROGRAM STUDENTS
hands-on KITCHEN HOURS
NETWORK
Career Success
• On-campus residence halls and lodges providing accommodations for more than 1,800 students
• Food is big business, and our grads excel as: • Chefs and Pastry Chefs • Owners/Restaurateurs • Entrepreneurs • Hospitality and Service Managers • Research and Development Chefs • TV Personalities • Wine and Beverage Professionals • Food Systems Professionals • And many more • 49,000-strong network of alumni who achieve success across a wide range of careers
Diverse Students • Approximately 2,400 degree program students, from every state and over 30 countries • 52% male, 48% female • Balance of recent high school graduates and adult/ nontraditional students • Average age of 22
Enriching Student Life
• More than 120 chefs and instructors from 18 countries, representing many segments of the foodservice industry
ALUMNI
• Wireless computer network
• Marriott Pavilion featuring the 800-seat Ecolab Auditorium
1300+
Expert Teachers
WORLDWIDE
• Student Commons featuring sports and fitness programs and dining at The Egg
• Admissions Center housing the admissions, financial aid, and bursar’s offices
• Certificate Programs (California campus only) • Accelerated Culinary Arts Certificate • Wine and Beverage Graduate Certificate
externship SITES
STRONG
• 3 culinary demonstration theaters for lectures and celebrity chef presentations
• Associate Degrees • Culinary Arts major • Baking and Pastry Arts major
CIA-approved
49,000-
• The leading culinary library with nearly 86,000 volumes, 4,500 DVDs and videos, and 280 periodical titles
• Applied Food Studies major—Gain expertise in food policies, local and global issues, food systems, sustainability, and more.
2000
• 4 student-staffed public restaurants offering classic and contemporary cuisines: • American Bounty Restaurant • The Bocuse Restaurant • Ristorante Caterina de’ Medici • Apple Pie Bakery Café
• Wide selection of student clubs on campus • Intercollegiate athletic teams in basketball, crosscountry, soccer, tennis, and volleyball • Fitness programs and intramural sports
• Recognized industry leaders, award winners, and Culinary Olympians
• On- and off-campus student activities held throughout the year
• Authors of award-winning books such as The Professional Chef®, Techniques of Healthy Cooking, and Baking and Pastry: Mastering the Art and Craft.
• Regular campus visits and demonstrations by stars of the food world
• Extraordinary meal plan like no other college
• CIA alumni stars include: • Anthony Bourdain ’78, chef, author, TV personality Cameron Mitchell ‘86, Cameron Mitchell Restaurants • Melissa Kelly ’88, Primo • Steve Ells ’90, Chipotle • John Besh ‘92, Lüke, Domenica, La Provence • Grant Achatz ’94, Alinea, Next, and Aviary • Johnny Iuzzini ‘94, pastry chef and author • Cat Cora ’95, Iron Chef, TV personality, author • Roy Choi ‘98, food truck pioneer • Duff Goldman ‘98, Charm City Cakes • Matt Wadiak ‘99, Blue Apron • Maneet Chauhan ’00, celebrity chef and culinary consultant, Chauhan Ale & Masala House • Kersti Bowser ‘01, food stylist and media guru • Barton Seaver ’01, Harvard School of Public Health • Chad Schafer ’03, Cargill • Donna Yuen ’05, Menton • Carlton McCoy ’06, The Little Nell, Master Sommelier • Lifetime support from a dedicated Career Services staff