CIA Bachelor's Degree Concentrations Forge Future of Culinary Profession
Innovative New Options
Give Students Advantage on Paths to Successful Careers
Hyde Park, NY – As students go to college this fall, The Culinary Institute of
America (CIA) is offering them exciting new education options. These new concentrations—in
beverage management, farm-to-table cooking, and Latin cuisines—give students
the chance to focus their studies on a particular area of interest in the food
Students enrolled in the bachelor's degree management
programs at the CIA's Hyde Park, NY campus can choose a concentration which
includes 15-credit semesters at the college's campuses in St. Helena, CA or San
Antonio, TX. Visitors to those campuses can reap the rewards of the students'
lessons with new and exciting dining experiences.
"The rapid pace of foodservice innovation is creating new
demands for specialized skills and knowledge, and opportunities for
get this knowledge within their broader education are critical for
success," said CIA President Dr. Tim Ryan. "Professions develop
they advance—which is very evident in medicine and law. This is also
the culinary profession, where specialized cuisine and management
knowledge are key for restaurants seeking new ways to sharpen their
competitive edge and profitability."
The concentrations expand upon the college's bachelor's
degree programs that pioneered culinary management education in the 1990s, and
are another example of how the CIA continues to be at the forefront of
preparing leaders for all segments of foodservice and hospitality. The industry
needs people who are both highly skilled in making quality food and well-versed
in all the aspects of managing a restaurant or other food-related business and
CIA degree programs are the proven path for this preparation.
Students in the Advanced Wine, Beverage, and Hospitality concentration
spend a semester at the CIA's Greystone campus in the
heart of California's Napa Valley wine country. Throughout the program, they get
an upper-level wine and beverage education and study the advanced principles of
management as they relate to hospitality and restaurant service.
American Food Studies: Farm-to-Table Cooking also features a
semester away at Greystone, in the epicenter of the
farm-to-table movement in Northern California. The culinary director of the
program is legendary chef Larry Forgione, a 1974 CIA
graduate, hailed as "the godfather of American cuisine." He is credited with
changing the way Americans eat today by embracing the virtues of using
seasonal, local ingredients. Students learn the intricacies of local sourcing,
ingredient selection, and menu development, and they work on a farm adjacent to
the campus which supplies some of the meat and produce for the food they prepare.
Latin Cuisines immerses students in the unique ingredients,
culinary techniques, and traditions of the diverse cultures of South America,
Central America, Mexico, and the Caribbean. The college is offering this
cuisine specialization in recognition of the rapid growth and scale of Latin
meals, accounting for an estimated 33 percent of ethnic restaurant sales. Students
who choose this concentration enjoy a semester at the CIA's campus in San
Antonio—the gateway to Latin America.
Much like music conservatory programs, masters (in this
case, chefs and vintners) serve as guest instructors alongside the college's
own world-class faculty. At the end of their time together, students present
what they've learned from some of the biggest names in their field.
At Greystone, this opportunity for
the public to enjoy the results of the scholars' studies is in the form of The
Conservatory, a student-led "crop-up" restaurant. Students from American
Food Studies prepare the meal and those in Advanced Wine, Beverage and
Hospitality create the beverage menu and provide service. In San Antonio,
students present their "projects" at Nao Restaurant.
These three concentrations for bachelor's degree students join
the college's new bachelor's degree major in culinary
science, which launched at the CIA's Hyde Park campus earlier in 2013.
Curriculum is now being developed for additional concentrations that will be
offered in the near future.
Photo Caption and Hi-Res Image
Among the concentrations that students from The Culinary
Institute of America can choose is to learn Latin cuisines at the college's San
Antonio campus. As part of their conservatory-style education, students prepare
special dinners at the CIA's Nao Restaurant. (Photo credit: Darren Abate/CIA)
View hi-res image >
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 45,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini,
Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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