The Culinary Institute of America

  • Welcome International Students

    Learn more about the CIA in your native language:

    The Culinary Institute of America (CIA) is dedicated to providing the world’s best professional culinary education. Founded in 1946, the CIA 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. The CIA has campuses in Hyde Park, NY, St. Helena, CA, and San Antonio, TX.

    Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. We teach students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession. Students experience an unparalleled and advanced way of learning about food at the CIA. They go beyond memorizing ingredients and techniques, and learn how to analyze, adapt, and get creative with them.

    As a student, you’ll develop a special understanding of food that gives you the foundation to grow and be a culinary leader. You’ll learn from expert chef-instructors recognized industry-wide for their knowledge, skills, and experience. You’ll experience more than 1,300 hours of hands-on learning in our professional kitchens and bakeshops, and award-winning on-campus restaurants. You’ll join a vibrant food community that encourages you to develop your talents and share ideas with your peers. And you’ll develop an extraordinary level of knowledge, innovative spirit and skill-set, and have learning and networking opportunities you won’t experience anywhere else. That’s why top foodservice and hospitality companies turn to the CIA when it’s time for them to hire because they know our graduates have what it takes to help their businesses succeed.

    For more valuable information, please view our International Student Guide (2.5 MB) and Viewbook (4.75 MB).

  • Wilo Benet, CIA culinary arts alumni, has been a judge for Top Chef and is chef/owner for Pikayo restaurant in San Juan, Puerto Rico.

    Spotlight On: Wilo BenetAssociate Degree in Culinary Arts

    After graduating from the CIA, Wilo worked at such New York City destination restaurants as Maurice at the Parker Meridien, Le Bernardin, and the Water Club. But when an opportunity arose to work side-by-side with his future wife at the Governor’s Mansion in his native Puerto Rico, he took it.