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).

  • Sean Kahlenberg, Lecturing Instructor—Culinary Arts, The Culinary Institute of America

    Spotlight On: Sean KahlenbergAssociate Degree in Culinary Arts

    “Some friends were running a downtown eatery and no one could really handle the heat in the kitchen at the time; it’s very hot and humid in Australia,” he says. “I thought, ‘I can do that’ and proved to be able to stand there longer than anyone else. So I got the job.”