The Culinary Institute of America

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    St. Helena, CA Backgrounder
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    San Antonio, TX Backgrounder
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    Singapore Backgrounder
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    Hyde Park, NY Campus Facts

    History

    The Culinary Institute of America (CIA) is the premier culinary college in the United States. The CIA was founded with 50 students in 1946 by Frances Roth and Katharine Angell as the New Haven Restaurant Institute. In 1947, the college relocated to a 40-room estate near Yale University and changed its name to the Restaurant Institute of Connecticut. The name was changed to The Culinary Institute of America in 1951 to reflect the college's national student population. In 1972, with a student body of 1,000, the college relocated to its present main campus, the former St. Andrew-on-Hudson in Hyde Park, NY, a Jesuit seminary built in 1901.

    Today, 2,900-plus students representing every state and 30 foreign countries are enrolled in the college's associate degree programs in culinary arts and baking and pastry arts and bachelor's degree programs in culinary arts management, baking and pastry arts management, and culinary science. In addition, thousands of industry professionals and amateur cooks enroll in continuing education courses and food enthusiast programs each year.

    In addition to its main campus in Hyde Park, NY, the college has branch campuses in St. Helena, CA, San Antonio, TX, and Singapore.

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    Academic Programs

    Baccalaureate Degree
    The CIA offers three programs resulting in a bachelor's degree: culinary arts management, baking and pastry arts management, and culinary science. The first two programs stress hands-on instruction in culinary arts or baking and pastry arts in the college's unparalleled facilities, and includes business-related courses in marketing, communications, finance, languages, world culture, supervisory leadership, and a travel experience to Italy, Spain, or China. These programs are designed to prepare students with the culinary, management, and conceptual skills they need to excel in today's foodservice industry. Students may also opt to pursue concentrations in American Food Studies: Farm-to-Table Cooking; Advanced Wine, Beverage, and Hospitality; or Latin Cuisines. All three programs include a semester at either the Greystone campus in St. Helena, CA or the San Antonio campus.

    The culinary science degree applies a science-based understanding food and ingredients and how to use science to increase customer satisfaction. Graduates will be prepared to pursue careers in culinary research and development, as creative restaurant chefs, or in food production and delivery at large-scale operations such as the military or healthcare facilities. Courses include Culinary Chemistry, Dynamics of Heat Transfer, Flavor Science and Perception, and Precision Temperature Cooking.

    Associate Degree
    The CIA also offers two programs culminating in an associate degree: culinary arts and baking and pastry arts. Culinary arts students take hands-on courses such as meat and seafood fabrication; cuisines of the Americas, Asia, and the Mediterranean; garde manger; modern banquet cookery; wine studies; and table service. Hands-on courses for baking and pastry arts majors include bread baking, individual and production pastries, chocolates and confections, contemporary desserts, and special occasion cakes. Students in both majors study food safety, nutrition, product knowledge, and menu development. The curriculum for both the baccalaureate and associate degrees includes an 18-week externship that provides real-world experience at top restaurants, hotels, and resorts.

    Certificate Programs
    In addition to its degree programs, the college provides certificates in wine and beverage studies and accelerated culinary arts at its St. Helena campus.

    Continuing Education
    The Continuing Education division offers courses for industry professionals in cooking, baking and pastry, management, and food and beverage education, as well as custom-designed programs and conferences such as the annual Worlds of Flavor® International Conference & Festival. The CIA also offers ProChef® Certification, providing foodservice professionals with hands-on validation of essential culinary, management, and financial skills at three levels of certification.

    Food enthusiasts can learn at the CIA through a variety of programs including Boot Camp and Weekends at the CIA programs at all three U.S. campuses.

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    Faculty

    More than 140 chefs and instructors from 15 countries make up the college's prestigious international faculty, which represents the broadest base of industry experience of any culinary college. The CIA's education team also includes Master Chefs certified by the American Culinary Federation and Master Bakers certified by the Retail Bakers of America.

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    Facilities

    The college's 170-acre main campus is located less than two hours north of New York City on the east bank of the Hudson River in historic Hyde Park, NY.

    Roth Hall, the iconic image of the CIA, houses The Bocuse and American Bounty Restaurants, the Apple Pie Bakery Café, most of the college's 41 kitchens and bakeshops, a computer lab, the Betty Axleroad Language Lab, the Learning Strategies Center, the Julius Wile Baccalaureate Center, the Anheuser-Busch Theatre, and administrative offices.

    Fronting Roth Hall is Anton Plaza, providing majestic views of the Hudson River on a landscaped 32,500-square-foot terrace featuring a centerpiece fountain flanked by pergolas. Below the plaza is a two-level garage providing 145 parking spaces for restaurant guests.

    The Conrad N. Hilton Library holds one of the largest collections of culinary publications in the country, totaling 84,000 volumes and 4,200 videos and DVDs, a computer lab, television and photography studios, and the 150-seat Danny Kaye Theatre.

    The Colavita Center for Italian Food and Wine is home to the Ristorante Caterina de' Medici, teaching kitchens, and classrooms devoted to the study of Italian food, wine, and culture.

    The J. Willard Marriott Education Center houses the Shunsuke Takaki School of Baking and Pastry and features three bakeshops, four pastry shops, four kitchens, and five lecture halls.

    A 25,000-square-foot building housing the college's Admissions, Financial Aid, and Bursar's offices features the 99-seat Ecolab Theatre with 65-inch plasma viewing screens and state-of-the-art kitchen equipment provided by Viking Corporation.

    The 52,000-square-foot Student Recreation Center provides a setting conducive to the leisure and recreation necessary in the busy life of the campus community. The Center includes a gymnasium with two basketball courts, a six-lane indoor pool, an indoor track, two racquetball courts, locker rooms with sauna, a fitness center, an aerobics room, a game room, a multi-purpose room, a lounge, and a banquet kitchen. Staff offices as well as student clubs and organizations are housed in the Center. There is also the 85-seat Courtside Café. Outside the building is a terrace overlooking the Hudson River and a pair of Fast-Dry® tennis courts.

    In addition to four traditional residence halls, CIA students can live in six Adirondack-style lodges or three modern townhouses. The campus features a wireless network accessible from all residence halls, classrooms, and key public spaces.

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    Alumni

    The Culinary Institute of America is represented around the world by more than 46,000 alumni who hold key positions in the foodservice and hospitality industries. Some prominent graduates:

    • Grant Achatz '94, chef/owner, Alinea, Chicago, 2008 James Beard Outstanding Chef
    • John Besh '92, chef/owner, Besh Restaurant Group, New Orleans, LA
    • Anthony Bourdain '78, author and TV host, Parts Unknown, CNN
    • Jeffrey Buben '79, chef/owner, Vidalia, Washington, DC
    • Anne Burrell '96, TV host, Secrets of a Restaurant Chef, Food Network
    • Michael Chiarello '82, CEO and founder, Napastyle.com
    • Roy Choi '98, street food pioneer and founder, Kogi BBQ, Los Angeles
    • Cat Cora '95, chef, Kouzzina by Cat Cora, Food Network Iron Chef
    • Dan Coudreaut '95, director of culinary innovation, McDonald's Corp.
    • Harold Dieterle '97, Ilan Hall '02, and Hung Hyunh '02, Bravo's Top Chef winners
    • Steve Ells '90, founder and CEO, Chipotle Mexican Grill
    • Todd English '82, owner, The Olive Group, Boston, MA
    • Dean Fearing '78, executive chef, Fearing's at the Ritz-Carlton, Dallas, TX
    • Duff Goldman '98, Food Network's Ace of Cakes
    • En-Ming Hsu '92, pastry chef, winner of the 2001 World Cup of Pastry
    • Melissa Kelly '88, executive chef/proprietor, Primo, Rockland, ME; Orlando, FL; & Tucson, AZ
    • Sara Moulton '77, television personality
    • Bradley Ogden '77, chef/co-owner, Lark Creek Restaurant Group, California and Las Vegas
    • Alfred Portale '81, executive chef/owner, Gotham Bar and Grill, New York, NY
    • Michael Smith '91, television host, Food Network Canada
    • Michael Symon '90, chef/owner, Lola & Lolita, Cleveland, OH and Food Network Iron Chef
    • Roy Yamaguchi '76, founding chef/owner, Roy's Restaurants, Honolulu, HI

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    Statement of Accreditation

    The Culinary Institute of America is accredited by the Middle States Commission on Higher Education, 3624 Market Street, Philadelphia, PA 19104. Phone: 215-662-5606. The Middle States Commission on Higher Education is an institutional accrediting agency recognized by the U.S. Secretary of Education and the Council for Higher Education Accreditation (CHEA).

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    St. Helena, CA Campus Facts

    Overview

    The Culinary Institute of America (CIA) at Greystone is located in St. Helena, CA. The campus is situated in and around the Greystone Cellars building, built in 1888 and listed on the National Register of Historic Places. Greystone Cellars was formerly owned by Christian Brothers, who, from 1950 to 1989, used the facility for sparkling wine production. Visitors are drawn to Greystone by its magnificent architecture and position as one of the Napa Valley's most distinguished structures.

    The CIA began a search in the mid-1980s to establish a West Coast center for continuing education. More than fifty locations were visited. At first sight, the CIA recognized the potential Greystone would offer as a world-class teaching facility.

    The CIA at Greystone became a reality when Heublein, Inc. donated most of the property's $14-million value to the college. The donation was the largest of its kind by both Heublein, Inc. and—at the time—for The Culinary Institute of America. A $15-million renovation of the property was completed in fall 1995. Reinforcement of the massive stone winery provided the foundation for the construction project, which resulted in 15,000 square feet of teaching kitchens, a public restaurant, 125-seat demonstration auditorium, and retail store. The first classes at Greystone were held August 21, 1995.

    Since opening, CIA Greystone has added the De Baun Theatre, De Baun Café, Rudd Center for Professional Wine Studies, Williams Center for Flavor Discovery, and Ventura Foods Center for Menu Research and Development.

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    Courses

    The CIA at Greystone offers the same two degrees in culinary arts and in baking and pastry arts as the Hyde Park campus. The campus offers certificates in wine and beverage studies and one in accelerated culinary arts, as well as continuing education and career development classes, in highly focused formats, for food and wine professionals.

    Classes at Greystone emphasize hands-on, practical instruction. Course work covers a broad range of subject areas including cooking, baking, wine, nutrition, writing and communications, food product development, catering, and institutional foodservice and management. Courses are available for all skill levels.

    Wine Certification is led by program chair Karen MacNeil. Professional Wine Studies courses are practical for both food and wine professionals and those looking to expand their wine knowledge. Through lectures, discussions, and focused, guided tastings, classes cover everything from the wine of Burgundy to the dynamics of food and wine interaction. Students have unique opportunities to walk Napa Valley vineyards with viticulturists, taste with winemakers in their cellars, and experience the world of wine in a remarkably integrated way.

    The Accelerated Wine and Beverage Certificate Program provides skills and insights required for advancement toward leadership positions in beverage management in both fine and casual dining, restaurant front-of-house management, wine and beverage retail, wholesale, and more. The 30-week program covers sensory evaluation, flavor dynamics, cellar management, and mixology. Food and beverage pairing, service, and hospitality are also major components of the curriculum.

    Accelerated Culinary Arts Program provides 30 weeks of comprehensive culinary training for those who already hold a hospitality management, food science, or nutrition degree. Lessons on culinary techniques, flavor strategies, wine studies, menu development, and culinary trends complement previous industry education.

    Custom classes for corporations, non-profit and trade associations, and governmental agencies are designed to meet the specific needs of groups seeking to give their employees the skills and knowledge to meet the demands of fast-paced change and the pursuit of excellence in their chosen professions. The CIA draws upon its experienced instructors and a creative, yet disciplined, approach to education when designing programs in a myriad of business-related topics.

    CIA Sophisticated Palate
    The Culinary Institute of America at Greystone offers epicurean adventures for consumers. Through the CIA Sophisticated Palate program, visitors awaken their senses and indulge their passion for food, wine, and cooking. The CIA Sophisticated Palate's exclusive programs are designed for connoisseurs with an appreciation for fine living and a desire to expand their culinary horizons.

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    Conferences

    Greystone's Leadership Programs, spearheaded by the CIA Strategic Initiatives Group, help foodservice professionals learn more about the next wave of change. Programs include conferences, leadership retreats and new media projects that focus on topics and trends crucial to the foodservice industry including flavor development, health & wellness, volume foodservice menu research & development, and collaboration between production agriculture and volume foodservice. CIA Leadership Conferences include:

    • The Worlds of Flavor International Conference & Festival, widely acknowledged as an influential professional forum on world cuisines and culinary flavor trends.
    • Healthy Kitchens, Healthy Lives, presented by Harvard Medical School Oscher Institute and the CIA, is a semi-annual gathering of physicians, dietitians, nurses and other healthcare professionals and executive chefs that bridges nutrition science, healthcare, and the culinary arts.
    • Worlds of Healthy Flavors is an initiative of the CIA and Harvard School of Public Health—Department of Nutrition. This three-day leadership retreat is designed to help volume foodservice operators expand options for healthy menu choices within their businesses and on behalf of their customers.

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    Facilities

    The centerpiece of the campus is the 117,000-square-foot, three-story Greystone Cellars building which was transformed to house the teaching kitchens, EcoLab Theatre, Wine Spectator Greystone Restaurant, Spice Islands® Marketplace, De Baun Theatre, De Baun Café, and administrative offices.

    Teaching kitchens at Greystone are situated on the top floor, looking out upon vineyards and mountains. Created to facilitate ease of movement and an open exchange of ideas, the kitchens were built without walls and with an eye toward retaining the distinctive architecture of the original space. They reflect a warm ambiance of granite, stone, tile, and wood—a departure from the typical stainless steel commercial kitchen. Cooking classes gather around custom-designed "suites," which employ a myriad of cooking methods and technologies, from a traditionally-crafted rotisserie to the advanced technology of magnetic heat induction. Baking classes work on 16-foot work tables of flecked granite and solid oak, which provide ideal work surfaces for pastry and dough preparation. A stone hearth oven, convection ovens, and a battery of massive mixers represent a sample of the array of equipment available to the baking student.

    The Wine Spectator Greystone Restaurant celebrates the passions of the chef, farmer, and winemaker in a menu born of the terroir of the wine country. Chefs draw upon the unique bounty of Northern California to create a dynamic cuisine that shifts with the seasons and the fresh ingredients available from day to day. The dining room features open cooking stations, giving diners full view of the theater of chefs at work. An outdoor dining terrace offers spectacular views of the valley's vineyards and mountains, while a warming fire greets guests in the cooler months.

    Cooking demonstrations are offered daily to the public in the De Baun Theatre. As a state-of-the art, 48-seat demonstration kitchen, the De Baun Theatre provides the visitor to Greystone an opportunity to learn cooking techniques oriented toward the home cook, while providing a unique window onto the world of the professional chef.

    The De Baun Café provides a real-world retail extension for the students of the Baking and Pastry Arts Certificate at CIA Greystone. Offering freshly baked pastries and breads, the De Baun Café also serves coffee, espresso drinks, and teas in a coffee-bar style setting.

    The south wing of the Greystone building houses The Spice Islands Marketplace, a dynamic store featuring an impressive array of cooking equipment, cookbooks, uniforms, and other culinary-related items for Greystone's visiting students and the general public. The Marketplace offers unique food ingredients from around the world that complement the course curriculum.

    The EcoLab Theatre is a 125-seat amphitheater-style demonstration auditorium that rises dramatically through the first two levels of the building. Designed for cooking demonstrations, lectures, food and wine tastings, and other special events, the auditorium features a custom-designed 22-foot cooking center, large-screen video monitors, and fixed tables for wine and food service at each seat.

    The Rudd Center for Professional Wine Studies, formerly the historic Still House building, is home to the CIA's Professional Wine Studies Program. The Center features state-of-the art sensory analysis classrooms with wireless keypad response systems, built-in light boxes, and expectoration stations. The Rudd Center contains a pantry, a 4,000-bottle wine cave and private dining room, and a hospitality terrace overlooking heritage oaks and vineyards.

    The Williams Center for Flavor Discovery, in the former Gate House, is an international center for the study of culinary flavors and the dynamics of flavor development in food and wine. The Williams Center features technology that allows students and food and wine industry professionals to directly interact with chefs, winemakers, food producers, and other experts to evaluate reactions and to produce solutions to a broad range of flavor questions. The results of tasting panels conducted at the Williams Center are shared with the industry to enhance the collective understanding of flavor in food, cooking, wine, and agriculture.

    Designed to inspire innovative, menu-driven business solutions for the foodservice industry, the Ventura Center for Menu Research and Development encompasses 8,000 square feet of ideation rooms, a theater-style kitchen, and interactive audience response technologies. The Center was built with moveable walls to facilitate a variety of group activities and business goals.

    The Rudd Center for Professional Wine Studies, Williams Center for Flavor Discovery, and Ventura Center for Menu Research and Development combine to enhance the CIA's role as a culinary think tank to support innovation in the American foodservice industry.

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    San Antonio, TX Campus Facts

    Overview

    Located in the rich culinary heart of south-central Texas, The Culinary Institute of America, San Antonio, officially became the college's third campus in 2008. It had existed for the previous two years under CIA consultation and guidance. In 2007, philanthropist Kit Goldsbury made a ground-breaking pledge of up to $35 million dollars to the CIA—the largest ever in the history of culinary education. The pledge was for scholarships and facilities to support El Sueño, the dream that he and the CIA share to provide a world class culinary education to young Latinos, so they can rise through the ranks of the industry to leadership positions. In recognition of the CIA's El Sueño initiatives and education programs at San Antonio, The National Restaurant Association honored the college with its 2011 Faces of Diversity Inspiration Award.

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    Courses

    The CIA San Antonio offers Associate in Applied Science (AAS) degrees in culinary arts and baking and pastry arts, based on the proven curriculum of the associate degree provided at the Hyde Park campus.

    The campus presents professional development classes throughout the year and custom programs that focus on new product, recipe, and curriculum development for those in the foodservice and hospitality industry.

    Food enthusiast classes include Culinary Boot Camps, one-day Taste of the CIA Cookbook classes, and culinary demonstrations, which attract visitors from the San Antonio area as well as nationally and internationally.

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    Conferences

    The CIA San Antonio hosts a Latin Flavors, American Kitchens conference each fall. The unique three-day conference highlights Latin American cuisines, their connections to regional cuisines, and the role of Latin flavors in the future of American menu development.

    Healthy Flavors, Healthy Kids is a national culinary and nutrition leadership summit focusing on school foodservice, along with restaurant kids' menus, campus dining, and the family food setting. The conference helps enhance the role of America's chefs as leaders and change agents in transforming the food environments of children, youth, and their families.

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    Facilities

    The CIA San Antonio is housed on the site of the former Pearl Brewery, along the Riverwalk just north of downtown. An expanded 30,000-square-foot campus opened in 2010 that houses a number of world-class facilities to support the campus's varied educational programs. The first floor of the new building features three teaching kitchens: two skills kitchens designed to support the CIA's core curriculum classes and a one-of-a-kind Latin Kitchen.

    The Latin Kitchen's combination of state-of-the-art and traditional cooking equipment both indoors and outdoors makes it a premier culinary facility for teaching the cooking techniques of Mexico and Latin America. Outside, the facility showcases a wood-fired clay comal for tortillas, and a parrilla grill and barbacoa pit for traditional roasting techniques. Inside, the kitchen captures the heritage of Latin America, with Talavera tile walls, a wood-fired oven, a Latin Foods demonstration theater, and six cooking suites.

    The second floor features a professional bakeshop sponsored by Dunkin' Donuts, classrooms, and an additional demonstration theater and conference space that can accommodate up to 350 people. The Dunkin' Donuts Bakeshop enables the CIA to teach about traditional Latin American baked goods, still unfamiliar to many in North America.

    Two public restaurants operate on campus: Nao and the CIA Bakery Café. Nao showcases the flavors of the New World, featuring Latin American dishes rooted in tradition and creatively interpreted.

    The CIA Bakery Café is a casual restaurant offering fine espresso, coffee, and tea along with a wide array of breakfast pastries, artisan breads, and desserts. The café also offers light lunch selections including soups, salads, hot and cold sandwiches, savory pastries, and flatbreads, as well as chilled agua frescas, soft drinks, beer, and wine.

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    Research

    The CIA San Antonio is also home to the Center for Foods of the Americas (CFA). A research arm of the college, the CFA's chefs conduct original research in Mexico and throughout Latin America. They document traditional cooking methods then return to teach about them. Without such research, many of these techniques would be lost over time. Through the CFA, The Culinary Institute of America is actively working to preserve and promote this culinary heritage.

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    Singapore Campus Facts

    Overview

    Offering the proven curriculum the CIA delivers at its United States campuses, the college began offering its bachelor's degree program in Singapore in 2011. The CIA's first international location opened under the umbrella of the Singapore Institute of Technology (SIT) and in collaboration with Temasek Polytechnic, with which it shares a campus.

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    Courses

    The bachelor's degree studies at the CIA Singapore build students' command of global product knowledge and professional skills, along with in-depth understanding of the culinary and catering professions. The courses also cover advanced areas of study such as revenue management and marketing for the foodservice and hospitality industry. Culinary and service skills are honed through hands-on learning and capstone projects.

    The program is available to graduates of polytechnic institutions in Hospitality & Tourism Management, Leisure & Resort Management, or Culinary & Catering Management, as well as those with other hospitality, tourism, and culinary diplomas.

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    Facilities

    The CIA Singapore has 30,000 square feet of newly constructed classrooms, state-of-the-art kitchens, and public restaurants.

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