Quick Facts THE WORLD’S PREMIER CULINARY COLLEGE
PROVEN, SUPERIOR DEGREE PROGRAMS
• The Culinary Institute of America is the recognized leader in culinary education for undergraduate students, foodservice and hospitality professionals, and food enthusiasts.
• The CIA offers bachelor’s degrees in food business management, hospitality management, culinary science, applied food studies, and culinary arts, as well as associate degrees in culinary arts or baking and pastry arts at its New York campus. The associate degree programs are also offered at the California and Texas campuses, and the bachelor’s degree in food business management is offered in Singapore.
• The CIA’s mission as a not-for-profit college is to provide the world’s best professional culinary education, supported by our core values of excellence, leadership, professionalism, ethics, and respect for diversity. • The college was founded in 1946 in New Haven, CT, by Frances Roth and Katharine Angell. In 1972, it moved to its current home in Hyde Park, NY, the former Jesuit novitiate St. Andrew-on-Hudson. Today, the college has grown to four locations: its New York campus in the Hudson Valley, the California campus in the Napa Valley, the Texas campus in San Antonio, and the CIA Singapore, the first international location. • The CIA is accredited by the Middle States Commission on Higher Education, one of the regional commissions that accredit leading four-year colleges and universities. • Dr. Tim Ryan ’77, CMC is the first alumnus and faculty member to be the president of the college. His visionary leadership draws from his unique background of culinary, business, and educational accomplishments.
WORLD-CLASS FACILITIES ON FOUR CAMPUSES • The CIA main campus in New York supports students’ education with 42 teaching kitchens and bakeshops; five public restaurants; lecture halls; theaters; residence halls, lodges, and townhouses for more than 1,800 students; and a student commons that includes a recreation and athletics center, brewery, and student dining venue. Its library offers more than 67,000 print volumes and DVDs, 200 periodical subscriptions, and 60-plus research databases. • The California campus consists of the CIA at Greystone in St. Helena and the CIA at Copia in Napa. • Greystone features 12,000 square feet of open teaching kitchens and bakeshops; lecture and demonstration classrooms; centers for wine studies, flavor discovery, and research & development; three residence halls; and two public restaurants. • Copia offers hands-on classes and cooking demonstrations, two restaurants, a variety of tasting experiences, a culinary store, and a state-of-the-art teaching kitchen. The Chuck Williams Culinary Arts Museum is scheduled to open in 2018.
• The CIA San Antonio’s 30,000-square-foot facility includes an outdoor/indoor Latin cuisines kitchen, skills development kitchens, bakeshop, demonstration kitchen, and a public restaurant. • The CIA Singapore provides instruction in a 30,000-square-foot facility that includes teaching kitchens and a public restaurant on the campus of Temasek Polytechnic.
• All degree programs emphasize hands-on learning in the college’s kitchens, bakeshops, and public restaurants, as well as during a semesterlong internship at a top restaurant, hotel, or other food-related company. • Bachelor’s programs also include liberal arts and management studies, and offer a choice of study concentrations in advanced wine, beverage, and hospitality; Latin, Asian, or Italian cuisines; farm-to-table; advanced baking and pastry; and intrapreneurship. • All bachelor’s programs offer an elective travel experience to major culinary destinations such as China, Costa Rica, France, Italy, Peru, and Spain. • Classes span the culinary globe, exploring great cultures, cooking techniques, and cuisines to prepare students for the diversity and creativity of the food business. • Graduation rates strongly exceed the national average–and this success carries forward to the job market, as the average CIA student receives multiple job offers by graduation. Leading restaurant, hotel, resort, club, and other food business employers recruit on campus and online.
EXPERT FACULTY • With more than 150 instructors from 18 countries, the CIA’s prestigious international faculty has the broadest base of industry experience of any culinary school in the world. • The CIA faculty and staff have authored many books, including: • The Professional Chef®, Ninth Edition • Exploring Wine, Third Edition • Baking and Pastry: Mastering the Art and Craft, Third Edition • Healthy Cooking at Home • Chocolates and Confections at Home • The Diabetes-Friendly Kitchen • The Young Chef • Street Foods • Baking for Special Diets
DEDICATED, DIVERSE STUDENT BODY
CELEBRATED ALUMNI
• More than 3,200 students, from every U.S. state and over 30 countries, are enrolled in the college’s degree and certificate programs.
• The CIA is represented around the world by more than 49,000 alumni who achieve success across a wide range of careers. They become executive chefs, personal chefs, restaurant and business owners, media personalities, restaurant and hotel chain executives, food writers, research chefs, and culinary educators.
• The CIA student body is a balance of recent high school graduates and adult/non-traditional students; the average student age is 22. • 51% of CIA students are female. • International students make up about 15% of the CIA population.
• CIA alumni are highly respected industry leaders, including: • Grant Achatz, chef/owner, Alinea, Next, and Aviary • Richard Blais, founder, Trail Blais; Top Chef All-Stars winner
AWARD-WINNING PUBLIC RESTAURANTS
• Anthony Bourdain, chef, author, TV personality
• The college operates The CIA Restaurant Group, which includes five exciting dining concepts at the New York campus:
• Anne Burrell, Food Network’s Secrets of a Restaurant Chef • Maneet Chauhan, owner, Chauhan Ale & Masala House; Chopped judge
• American Bounty Restaurant: Celebrating the seasons and products of the Hudson Valley
• Roy Choi, food truck pioneer
• The Bocuse Restaurant: Classic French cuisine re-imagined through the lens of ultra-modern cooking techniques
• Cat Cora, Iron Chef, TV personality, restaurateur
• Ristorante Caterina de’ Medici: Italy’s authentic dishes brought to life in a magnificent Tuscan villa setting • Apple Pie Bakery Café: Baked goods and café cuisine in a relaxed and inviting atmosphere • Post Road Brew House: Casual, contemporary restaurant offering elevated pub fare and an extensive beer menu
• The CIA Restaurant Group also operates dining concepts at its other U.S. campuses: • Gatehouse Restaurant: Creative contemporary dishes with the freshest regional ingredients in a refined yet casual dining room (California)
• Nina Compton, chef/owner, Compère Lapin • Duff Goldman, owner, Charm City Cakes • Johnny Hernandez, executive chef/owner, La Gloria, True Flavors, and The Frutería • Melissa Kelly, co-owner, executive chef, and proprietor, Primo • Carlton McCoy, wine director, The Little Nell; Master Sommelier • Spike Mendelsohn, chef/owner, Good Stuff Eatery and We, The Pizza • Enrique Olvera, chef/owner, Cosme and Pujol • Kwame Onwuachi, chef/owner, Kith and Kin • Charlie Palmer, chef/restaurateur, The Charlie Palmer Group • Chad Schafer, director of culinary, Cargill
• The Bakery Café by illy: Variety of sweet and savory café offerings as well as specialty coffee drinks (California)
• Barton Seaver, director, Sustainable Seafood and Health Initiative, Harvard T.H. Chan School of Public Health
• The Restaurant at CIA Copia: Dishes inspired by global flavors and fresh ingredients (California)
• Alex Stupak, executive chef, Empellón Cocina and Empellón Taqueria • Sue Zemanick, executive chef, Gautreau’s
• The Box Office: Tasty grab-and-go sandwiches, salads, and soups made with produce from CIA gardens (California)
CERTIFICATE/CONTINUING EDUCATION PROGRAMS
• Nao Latin Gastro Bar: An exploration and celebration of the authentic cuisines, beverages, and cultures of Latin America (Texas)
• More than 4,000 food enthusiasts each year participate in popular Boot Camps and weekend programs at all three U.S. campuses.
• Reservations are recommended for all CIA restaurants except the bakery cafés and The Box Office, at ciarestaurantgroup.com or: NY: 845-471-6608 • CA: 707-967-1010 • TX: 210-554-6464
DEGREE PROGRAM ADMISSIONS AND FINANCIAL AID • The CIA has enrollment dates throughout the year. • With its proven degree programs, faculty, learning facilities, and alumni network, the CIA offers students a superior investment for their education dollar. Freshman-year tuition for 2017–2018 is $29,380, comparable with other institutions of higher education. • Financial aid is available for students who qualify; 91% of CIA degreeprogram students receive some type of aid in the form of scholarships, grants, loans, and Work-Study positions. The average financial aid award is more than $20,000. • For information or an application, call 1-800-CULINARY (285-4627) or e-mail admissions@culinary.edu. Students may also apply online at ciachef.edu/admissions. • Prospective student tours and Open House programs are available at the New York, California, and Texas campuses. Call 1-800-CULINARY (285-4627) or go to ciachef.edu/visiting-cia.
• Through conferences and research, the CIA provides thought leadership in professional excellence & innovation, health & wellness, sustainability & food ethics, and world cuisines & cultures. • The college’s consulting services support innovation in the foodservice and hospitality industry. • The CIA at Greystone offers a certificate program in culinary arts and graduate certificate program in wine and beverage. • Custom training and credentialing programs reach thousands of food professionals and touch the lives of their customers each year. • Industry professionals can earn CIA ProChef® certification.
FOR YOUR INFORMATION ciachef.edu 1946 Campus Drive, Hyde Park, NY 12538-1499 | 845-452-9600 The CIA’s California and Texas campuses are branches of the CIA, Hyde Park, NY. The CIA Singapore is an additional location.
02/18