COLLEGE FACULTY

(3) Choose a school with a large faculty of experienced, diverse, and accomplished chefs and instructors.

Find out how many faculty members are Master Chefs or Master Bakers.

• The CIA is proud to have the most Master Chefs certified by the American Culinary Federation (ACF), the largest and most influential organization of professional chefs; as well as European Master Chefs, a Chinese Master Chef, and Certified Master Bakers. At the CIA, you'll learn from the true masters of the profession.

Make sure the faculty includes Certified Hospitality Educators (C.H.E.s) to be effective teachers.

• Virtually all CIA faculty members have earned this professional certification from the Educational Institute of the American Hotel and Motel Association. Our chefs and instructors are not only experts in their fields—they're trained and certified to teach, so you know you'll get the most from your kitchen and classroom experiences.

Look for a diverse faculty that represents a variety of cultures and culinary experiences to enrich your education.

• The CIA's faculty is comprised of more than 130 chefs and instructors from 16 countries around  the world. They have unrivaled industry experience in the kitchens, bakeshops, and dining rooms of famed establishments—from New York City and San Francisco to London, Sydney, Geneva, Bombay, Milan, Beijing, and beyond.  And along with Master Chefs and Bakers, the CIA's renowned faculty includes Ph.D.s, Culinary Olympians, authors, Registered Dietitians, and M.B.A.s—ensuring you get a superior education in the broad range of food-industry-related courses you take.

Make sure the school's "celebrity" chef faculty members actually teach, not just endorse the school.

• Enough said. Rest assured that at the CIA, you'll learn from the very people you see in our publications and read about on our Web site—along with visiting celebrity chefs and pastry chefs who regularly come to campus to give culinary demonstrations and speak at graduation ceremonies.
  

Compare student/faculty ratios to find programs that provide individual mentoring.

• At the CIA, you're not just a face in the crowd. You'll move through your hands-on courses in a tightly knit group of approximately 18 students and learn from working right alongside your chef-instructors. Their culinary genius and individual guidance makes all the difference in the depth of your skills and your understanding of the "whys" behind what you're doing.

Learn what the faculty and college have published. Accomplished educators are often authors of leading culinary texts as well.

• 'Publish or perish' is an old saying in academia. If that's true, then the CIA is alive and kicking! The college continually creates and updates leading-edge, award-winning publications for CIA students, food professionals, and foodies alike. (Our texts can be found in the classrooms of other culinary schools as well.) Here's a partial list of the CIA's books:
  
• The Professional Chef®, Eighth Edition
• The Professional Chef's® Techniques of Healthy Cooking, Second Edition
• Baking and Pastry: Mastering the Art and Craft
• Exploring Wine, Second Edition
• Cooking at Home with the CIA
• Culinary Math
• Remarkable Service^SM
• Garde Manger: The Art and Craft of the Cold Kitchen, Second Edition