CIA Announces Major in Applied Food Studies
New Degree Prepares
Graduates to Influence the Future of Food
Hyde Park, NY – The Culinary Institute of
America (CIA) is launching a new bachelor’s
degree major in applied food studies, with classes to begin in January 2015
at the CIA’s Hyde Park campus. The new major joins
degrees in management and culinary science. Management majors can also
pursue concentrations in advanced beverage
and hospitality management, farm-to-table cooking, and Latin cuisines. Together, these
majors and concentrations give CIA graduates many food career options to influence
the future of the way the world eats.
Unique to this food studies program, is the CIA’s proven
curriculum, which includes a high percentage of hands-on learning in the
college’s kitchens and bakeshops. The major offers students an in-depth
understanding of global food resources, policy and cultures, and their
interconnections. Courses such as Anthropology of Food, Food Ecology, and Food
History complement the college’s foundational classes
covering culinary fundamentals, world cuisines, banquets, and restaurant
cooking. Together they prepare graduates to impact the issues facing food
systems from a chef’s perspective.
“This new major highlights an emerging and unique version of
liberal and experiential learning,” says Dr.
Michael Sperling, CIA vice president of academic
degree programs. “If learning by doing was the theory behind ‘liberal arts
2.0’ in recent years, then applied food studies can be viewed as ‘liberal arts
3.0.’ The integration of the conceptual study and kitchen-based experiences in
this program has no parallel.”
Graduates will be ready to make a difference working for
advocacy and policy-making organizations, health agencies, and food industry
councils, or to bring a global view to restaurant kitchens.
The CIA will be accepting many liberal arts credits for this
program that students have earned through previous college experience. It’s a prime
opportunity for those interested in food careers to complete their degree at
the CIA, even if they started college studies elsewhere.
For more information about the CIA’s applied food studies bachelor’s degree and transfer
credit information, call 1-800-CULINARY or visit www.ciachef.edu/degree-and-certificate-programs.
Photo Caption and Hi-Res Image
Applied Food Studies at The Culinary Institute of America is
a new major with a unique combination of experiential hands-on learning and
conceptual study of global food resources, policy, and cultures. (Photo credit: CIA/Keith Ferris)
View hi-res image >
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, applied food studies, and culinary
science, as well as certificate programs in culinary arts and wine and beverage
studies. As the world's premier culinary college, the CIA provides thought
leadership in the areas of health & wellness, sustainability, and world
cuisines & cultures through research and conferences. The CIA has a network
of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy
Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also
offers courses for professionals and enthusiasts, as well as consulting
services in support of innovation for the foodservice and hospitality industry.
The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and
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