With its base in Hyde Park, New York, The Culinary Institute of America (CIA) also has branches in Texas and California. The institute offers degrees in culinary arts along with ongoing support for industry professionals. It’s one of the most prestigious culinary institutes in the US.

Academics
As a student at the Culinary Institute of America, you’ll learn advanced culinary techniques through hands-on practice in training kitchens and restaurants. The main programs on offer are bachelor’s and associate’s degrees in culinary arts, both of which equip the next generation of chefs, food critics and restaurateurs. The CIA also offers degrees in baking and patisserie. 

At the core of the CIA learning curve is an astonishing 1,300 hours of hands-on training in ultra-modern kitchens and bakeries. This is coupled with an 18-week externship in the institute’s working restaurant and café, where the knowledge acquired in classes and the experience you’ve gained in the training kitchen come together in a real-world working environment.

Campus Life
The CIA campus is a fantastic place to learn the culinary trade, but it’s also an exciting place to life. Students can live on campus residences, or they can use university resources to find an apartment in the area.

There’s also something enriching going at campus. Regular activities are hosted, including stand-up comedy nights, casino nights and the famous annual Chili and Chowder Cook-off competition. Dozens of culinary-related clubs and organizations are also hosted, or you can sign up for soccer, basketball, cross-country or tennis clubs.

Faculty & Staff
The faculty and staff at the Culinary Institute of America have won many awards and distinctions over the years. These are among the most celebrated chefs and industry professionals in the business, and their sole purpose at the CIA is to pass their skills and savvy along to the students.

In all, the institute employs 140 faculty members from 16 different countries. With these experts at the helm, you’ll learn more than advanced culinary techniques. Most of the teachers at the institute also have impressive work experience behind them, which means you’ll also be learning first-hand strategies for controlling costs, marketing restaurants and managing people.

Life after the Culinary Institute of America
Leaving through the institute’s student-run magazine, The Culinarian, you’ll see a few profiles on CIA alumni who have gone on to become industry leaders. The institute maintains ties with graduates, helps them secure competitive positions and celebrates their accomplishments along the way.

There is also a magazine specifically for alumni – mise en place – which is useful for catching up on the latest culinary trends and networking. Beyond this, the Alumni Council works hard to promote job openings and future enterprises for graduates. With this network of support behind you, you’ll go on to assume leading roles in five-star restaurants around the country. 

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