Welcome to the Culinary Institute of America
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    Welcome to the CIA

    The World’s Premier Culinary College

  • The Culinary Institute of America has been setting the standard for excellence in professional culinary education since its founding in 1946. With campuses in New York, California, and Texas, and an additional location in Singapore, we offer bachelor’s degrees in applied food studies, culinary science, food business management, and hospitality management; associate degrees in culinary arts and baking and pastry arts; executive education; certificate programs; and courses for professionals and enthusiasts. In addition, our conferences and consulting services have made us the think tank of the food industry.

    Our Mission

    The Culinary Institute of America (CIA) is a private, not-for-profit college dedicated to providing the world's best professional culinary education. Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. We teach our 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.

  • Contact Us

    The Culinary Institute of America
    1946 Campus Drive
    Hyde Park, NY 12538-1499
    Phone: 845-452-9600
  • CIA Students Faculty and Alumni

    Who We Are: CIA Students, Faculty, and Alumni

    Students from all over the world enrich our campuses with their diverse backgrounds and viewpoints, faculty members bring big-time industry chops and expertise to their roles as valued teachers and mentors, and our global network of more than 50,000 alumni includes leaders, innovators, and entrepreneurs in every corner of the food business.
    History of the CIA

    Our Story: The History of the CIA

    For more than seven decades, the CIA has been at the forefront of innovation and education excellence. From humble beginnings as a storefront cooking school in New Haven, Conn., to multiple campuses around the world today, it’s been a remarkable story defined by amazing achievements, academic and professional excellence, diverse and accomplished individuals, and great food!
    CIA Leads the Way

    CIA Leads the Way

    Because the CIA is renowned for its academic excellence and culinary expertise, we are often the ones driving important conversations in the food industry. These topics range from health and wellness to world cuisine to sustainability and eco-friendly solutions. Our programs and conferences advance not only the food profession, but the way the world eats.
    CIA News and Media

    News and Media

    Check out remarkable stories, media resources, and engaging videos about the CIA or connect with our expert chefs and instructors.
    Why Study at the CIA

    Why Study at the CIA?

    Choosing a college is one of the most important—and difficult—decisions a student can make. Check out the top five reasons why the CIA is your best choice for an education in the food business.
    CIA Administration

    Administration

    The CIA is headed by Dr. Tim Ryan ’77, the first graduate and faculty member to serve as president of the college. His visionary leadership draws from his unique background of culinary, business, and educational accomplishments.
    Diversity at the CIA

    Diversity at the CIA

    The CIA is a wonderfully diverse community, an inspiring melting pot of students, faculty, and staff representing every U.S. state and 30-plus countries around the world.
    CIA Social Media

    Let’s Connect

    Want to stay connected with the CIA? Become a friend on Facebook, follow us on Twitter, watch our YouTube videos, or check us out on Instagram, Snapchat, and Tumblr. We’re everywhere!
    Job Opportunities at the CIA

    Working at the CIA

    The CIA seeks to hire diverse, talented, and passionate people who embody our core values of excellence, leadership, professionalism, ethics, and respect for diversity. In addition, we offer an exciting, supportive workplace, avenues for professional and personal growth, and a range of career opportunities.
  • Wilo Benet, CIA culinary arts alumni, judge for Top Chef & chef/owner of Pikayo in Puerto Rico.

    Alumni Spotlight

    Wilo Benet '85
    Chef Owner
    After graduating from the CIA, Wilo worked at such New York City destination restaurants as Maurice at the Parker Meridien, Le Bernardin, and the Water Club. But when an opportunity arose to work side-by-side with his future wife at the Governor’s Mansion in his native Puerto Rico, he took it.
    Read More  
    Andrea Martin, CIA advanced career experience (ACE) alumni, is a chef/consultant.

    Alumni Spotlight

    Andrea Martin '06
    Chef Consultant
    The minute Andrea Martin set foot on the CIA’s Hyde Park campus she exclaimed, “I want to come here!” But she was no green adolescent ogling the wisteria-covered Roth Hall; she was an experienced chef, an educator, and a culinary program developer who just happened to bring one of her students up to visit the school.
    Read More  
  • “Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has the Institute.”
    — Craig Claiborne, Celebrated Author and Food Critic, The New York Times