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).

  • 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.”
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