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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 312 Pearl Parkway, Building 2, Suite 2102, San Antonio, TX 78215
The CIA At-A-Glance Texas 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. Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. 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.
CIA Facts & Figures Location: San Antonio, TX, just north of the city center; dynamic campus and restaurants on the historic Pearl site Founded: CIA San Antonio opened in 2008; main campus founded in 1946 in New Haven, CT by Frances Roth and Katharine Angell Accreditation: Middle States Commission on Higher Education Student-to-Faculty Ratio: In-kitchen average 17:1 President: Dr. Tim Ryan ’77, the first alumnus and faculty member to be the president of the college Other Campuses: New York, California, and Singapore
Education Options
CREDITS CAN
• Bachelor’s Degrees (New York campus only; credits from branch campuses can be easily transferred) • Food Business Management major • Culinary Science major • Applied Food Studies major • Associate Degrees • Culinary Arts major • Baking and Pastry Arts major
BE EASILY TRANSFERRED TO THE CIA BACHELOR’S
• Certificate Programs (California campus only) • Accelerated Culinary Arts Certificate • Wine and Beverage Graduate Certificate
DEGREE PROGRAM IN NEW YORK
1,200 HOURS OF HANDS-ON LEARNING
WORLDWIDE
• Top-notch education facilities, including a skills development kitchen, demonstration kitchen, outdoor kitchen, continuing education kitchen, Latin cuisines kitchen, and bakeshop
ALUMNI NETWORK
• 2,300-square-foot library on campus, plus Internet access to the CIA’s leading culinary library in Hyde Park, NY • Vibrant Pearl site features restaurants, retail shops, a farmers’ market, and more
• 49,000-strong network of alumni who achieve success across a wide range of careers
MORE THAN 2,000 EXTERNSHIP Diverse Students • Nearly 150 degree program students
Expert Teachers
• 43% male, 57% female
• About 15 instructors and adjuncts at the Texas campus make up the campus’s international faculty, representing many segments of the foodservice industry
• Average age of 24
• Authors of award-winning books such as The Professional Chef®, Techniques of Healthy Cooking, and Baking and Pastry: Mastering the Art and Craft
49,000-
• On-campus public restaurant—Nao
• Food is big business, and our grads excel as: • Chefs and Pastry Chefs • Owners/Restaurateurs • Hospitality and Service Managers • Research and Development Chefs • TV Personalities • Wine and Beverage Professionals • Recipe/Flavor Developers • Food Systems Professionals • And many more
THAN
• Recognized industry leaders, award winners, and Culinary Olympians
• Excellent education and research center that raises the profile of Latin American cuisines and culinary traditions
Career Success
MORE
SITES
Exciting Campus
Enriching Student Life • Wide selection of activities on campus as well as in and around the San Antonio community • Amazing special events such as the annual Latin Flavors, American Kitchens Conference • Regular campus visits and demonstrations by stars of the food world
• CIA alumni stars include: • Anthony Bourdain ’78, chef, author, TV personality • Dean Fearing ‘78, Fearing’s • Melissa Kelly ‘88, Primo • Johnny Hernandez ’89, La Gloria and True Flavors • Steve Ells ’90, Chipotle • Michael Symon ’90, Lola and Lolita • Grant Achatz ’94, Alinea, Next, and Aviary • Cat Cora ’95, Iron Chef, TV personality, author • Andrew Weissman ‘96, Il Sogno and Sandbar • Duff Goldman ’98, Charm City Cakes • Maneet Chauhan ’00, celebrity chef and culinary consultant, Chauhan Ale & Masala House • Barton Seaver ’01, Harvard School of Public Health • Eddie Ledesma ’05, Raven Wine • Donna Yuen ’05, Menton • Carlton McCoy ’06, The Little Nell, Master Sommelier • Lifetime support from a dedicated Career Services staff