- Todd English ’82, executive chef and restaurateur, The Olive Group
The culinary education that's right for you.
As a CIA student, you’ll come to understand food. You’ll graduate with the comprehensive knowledge of cooking and baking methods, the leadership skills, and the understanding of the business of food that will serve you well in everything you do. At The Culinary Institute of America, your culinary education won’t just change the way you think about food; it’ll change the way you think about the world.
Do you see yourself as a chef, restaurateur, food writer, or even foodservice manager or research and development professional? Our bachelor’s and associate degrees in culinary arts will provide the culinary training to help you get there.
Or perhaps you picture yourself as a baker, pastry chef, cake decorator, or bakery café owner. Enroll in our degree programs in baking & pastry arts and you’ll be well on your way to getting the culinary education that you desire.
Valuable Hands-on Culinary Training
You’ll have plenty of opportunities to “learn while doing” at The Culinary...
1,300-plus hours hands-on culinary training in the kitchens and bakeshops, that is more hands-on culinary training than at any other culinary college—valuable hands-on experience right on our culinary campus.
18-week externship extends your culinary training off-campus at one of more than 1,100 CIA-approved establishments—an exciting real-world taste of the food industry.
Courses in our on-campus public restaurants
—putting you right in the middle of the action.
Food & Wine Seminar (for bachelor’s degree students)—exploration of regions rich in culinary culture and tradition such as Northern California, Southern California, and Italy.
Culinary Training in New York and California
Go ahead, choose your career path; The Culinary has the programs and the majors at our Hyde Park, NY campus to make it happen for you. And we also offer the associate degree program in culinary arts as well as a certificate program in baking and pastry arts at The Culinary Institute of America at Greystone, our California campus in the heart of the Napa Valley.
