The Culinary Institute of America

  • Bachelor's Degree Concentrations

  • Advanced Wine, Beverage, and Hospitality

    Capture the career benefits of wine and beverage mastery. It’s a simple but important fact in the business world—if you know how to grow profitability, you are more valuable to employers, and your own business will be more successful. Welcome to the world of wine and beverage management. In today’s restaurants, the “beverage program”—the wines, spirits, beers, and beverages you choose and promote—drive a major percentage of the profits. They deliver margins that other operations can only dream of, and successful programs are driven by expertise and strategy.

    The CIA’s Advanced Wine, Beverage, and Hospitality concentration is your ticket to this expertise. During your junior and senior years, including a semester-long course of study in the world-famous Napa Valley, you will learn the principles and practices for successful front-of-the-house beverage and service management.

    In addition to upper-level wine and beverage education, this concentration provides you with advanced principles of management specific to the front of the house, and details how to measure the success of a Service Delivery Model. This service piece, along with the business-operating component and immersive semester of study at the CIA’s California campus, makes the program truly unique. During this concentration, you will:

    • Benefit from expert faculty bridging the CIA’s New York and California campuses.
    • Explore and experience the amazing California north coast wine-producing areas.
    • Immerse yourself in advanced-level wine studies, spirits and principles of mixology, and event beverage service and planning.
    • Gain valuable knowledge and skills in this carefully crafted and integrated curriculum.
    • Develop into a well-rounded professional ready to take on a leadership position in wine and beverage management.
  • American Food Studies: Farm-to-Table Cooking

    Prepare for a greener future with this concentration. Do you admire the success of chefs like Thomas Keller and Jasper White? Do you believe there’s nothing like fresh, local foods to create the best dining experiences? Is your dream restaurant connected with local farms and artisanal producers in a network of healthy, socially conscious green practices?

    You can prepare for this greener future with the CIA’s Farm-To-Table concentration, which will introduce you to the philosophy, knowledge, and practices at the center of the Farm-To-Table movement. You’ll discover how restaurant concepts, menu creativity, and local sourcing come together to create successful, green restaurants. And you’ll learn it all under the guidance of legendary chef and practitioner Larry Forgione—creator of the original An American Place restaurant in New York City—with the aid of the Napa Valley’s famous guest chef/owners, farmers, and purveyors.

    In this concentration, you’ll spend a full semester at the CIA’s California campus studying farm-to-table principles in the heart of the Napa Valley. The program’s conservatory-like model will bring together masters (visiting star chefs, CIA faculty) and scholars (CIA students) in a dynamic learning environment. In this concentration, you will:

    • Benefit from special lectures via visits, video conferencing, and taped courses by some of the biggest names in the industry— including Dean Fearing, Thomas Keller, Wolfgang Puck, Alice Waters, Jasper White, and more.
    • Plant and nurture crops in the Greystone gardens, and source ingredients from local farms, fields, and forests in this world-famous food and wine region.
    • Develop menus using the sourced ingredients, participating in tasting and cooking demos along the way.
    • Produce menu items for service to the public at a special dining event held each week on campus in The Conservatory Restaurant.
  • Latin Cuisines

     

    Expand your horizons with a Latin cuisines concentration. Fueled by consumer demand and demographic shifts, Latin cuisine is one of the hottest segments of the foodservice industry. Restaurant patrons are demanding both authentic and creative interpretations of the traditional foods of Latin America, and this demand is calling for chefs to be more knowledgeable than ever in these regionally diverse cuisines.

    The CIA Latin Cuisines Concentration will give you a valuable culinary specialization. When you earn your bachelor’s degree with this concentration, you’ll enter the workforce more marketable than ever. You’ll be able to use your new skills and knowledge of Latin cuisine in diverse settings such as restaurants, cafés, hotels, private clubs, catering companies, and retail operations.

    • Spend a semester at the CIA’s exciting campus in San Antonio, TX.
    • Study the foods of Mexico, Brazil, Peru, Central America, the Caribbean, and more.
    • Become immersed in the unique ingredients, culinary techniques, and cultural traditions that span these rich regions.
    • Explore the nuances of flavor development and culinary expression.
    • Learn from expert faculty and visiting Latin cuisines instructors like award-winning chef Rick Bayless.