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. Students from around the world enroll at the CIA to experience and share a common passion for food. All of our faculty members are dedicated teachers whose industry credentials and experience are unmatched in 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, New York, St. Helena, California, and San Antonio, Texas.

    As a student you’ll experience a professional and advanced way of learning about food and how to analyze, adapt, and get creative with ingredients and techniques. In our degree programs, student will:

    • develop an extraordinary level of knowledge, innovation, and skill-set
    • learn from expert chef-instructors
    • experience more than 1,300 hours of hands-on learning in our professional kitchens and bakeshops, and award-winning on-campus restaurants
    • join a vibrant food community that encourages you to develop your talents and share ideas with your peers
    • access to learning and career networking opportunities

    Earn your degree from a school that's known and respected throughout the culinary world and grow into positions of influence and leadership in your chosen profession. Our alumni are a testament to the power of a CIA degree. They work in every segment of the industry and have found success doing what they love. You can too.

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

  • Enrique Olvera, CIA culinary arts alumni, is chef/owner at Restaurante Pujol.

    Spotlight On: Enrique OlveraBPS Culinary Arts Management

    Chef Olvera was born in Mexico City but moved to the United States to enroll at The Culinary Institute of America in Hyde Park, NY, where he graduated with an AOS degree in 1997. He went on to earn his bachelor’s degree from the college in 1999.
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