Food Is Big Business

Think Big. Reach Big. Dream Big.

2 CIA Grads Named Food & Wine's Best New Chefs for 2017. Congrats to Nina Compton '01 and Diego Galicia '10.   Read More
Open House
ADMISSIONS OPEN HOUSE
Join us on May 12
Dream Food Career Quiz
WHAT'S YOUR DREAM FOOD CAREER?
Take Our Quiz to Find Out Now!
Year-Round Entry Dates
YEAR-ROUND ENTRY DATES
Learn More About the CIA's Year-Round Entry Dates.

Turn Your Passion Into a Dream Career

At The World's Premier Culinary College

You won’t find a culinary school in the world with the opportunities, connections, and college life you’ll enjoy at The Culinary Institute of America. Food is big business, and it’s at the core of everything you’ll learn in our bachelor’s and associate degree programs.

Our food-focused education model will help you take full advantage of the many career options available in the food business. Top employers look to the CIA when hiring, and when you have your CIA degree in hand, they’ll look to you.

News

News

The amphitheater at The Culinary Institute of America at Copia will be named the Jackson Family Wines Amphitheater.
The CIA held its annual Leadership Awards event at the Milstein Hall of Ocean Life at the American Museum of Natural History in New York City on April 19.
Making the Food & Wine Best New Chefs list is often a sign of greater things to come in the culinary world. The magazine’s class of 2017 includes two graduates of the CIA.

Events

Events

May
12
Admissions open house event for adult students wishing to attend The Culinary Institute of America.
May
16
Admissions information event for students wishing to apply to The Culinary Institute of America, San Antonio, TX.
May
19
Admissions information and open house event for students wishing to apply to The Culinary Institute of America.

Blog

My Sicilian Roots   So far, during this concentration, we have studied Northern Italian cuisine and advanced cooking. We started studying Southern Italian Cuisine just last week, and I was especially happy since we started with Sicily! I was very eager to learn about the cuisine of Sicily because that is part of my heritage […]

The post Italia Per Due: Week 7 appeared first on CIA Culinary Blog | The Culinary Institute of America.


It started with the Innkeeper of White Hart Inn, in Salisbury Connecticut. This man, named John Harney, was introduced to the tea business by an older gentleman, Stanly Mason. Mason was a tea merchant who sold tea from a company named Sarum Tea nearby the property of the Inn. Harney was inspired by the tea […]

The post Franki Goes To: Harney & Sons appeared first on CIA Culinary Blog | The Culinary Institute of America.


Making the Food & Wine Best New Chefs list is often a sign of greater things to come in the culinary world. So we are sure to hear more from to the two alumni in the magazine’s class of 2017. Diego Galicia ’10 is chef and co-owner of Mixtli in San Antonio and Nina Compton […]

The post Two Grads are Food & Wine “Best New Chefs” appeared first on CIA Culinary Blog | The Culinary Institute of America.


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Blog

My Sicilian Roots   So far, during this concentration, we have studied Northern Italian cuisine and advanced cooking. We started studying Southern Italian Cuisine just last week, and I was especially happy since we started with Sicily! I was very eager to learn about the cuisine of Sicily because that is part of my heritage […]

The post Italia Per Due: Week 7 appeared first on CIA Culinary Blog | The Culinary Institute of America.

It started with the Innkeeper of White Hart Inn, in Salisbury Connecticut. This man, named John Harney, was introduced to the tea business by an older gentleman, Stanly Mason. Mason was a tea merchant who sold tea from a company named Sarum Tea nearby the property of the Inn. Harney was inspired by the tea […]

The post Franki Goes To: Harney & Sons appeared first on CIA Culinary Blog | The Culinary Institute of America.