Something's really heating up on the Hyde Park campus of The Culinary Institute of America, and it's not the day's next entrée. Students are taking to the fields and courts to help build a proud tradition of intercollegiate athletics at the world's premier culinary
The CIA is pleased to offer five high-level competitive sports opportunities for both male and female students, with intercollegiate basketball, cross country, soccer, tennis, and volleyball teams. All CIA athletic teams are co-ed, and students must maintain a 2.0 grade point average to participate.
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A true intercollegiate program at the CIA began in 2004, when the college's soccer and basketball programs joined the Hudson Valley Men's Athletic Conference. The CIA Steels participation grew in the following years to five sports as members of both the HVMAC and the Hudson Valley Women's Athletic Conference.
Mostly comprised of colleges from Albany, NY to New York City and Long Island, NY the conferences included Albany College of Pharmacy, Berkeley College, Cooper Union, Pratt Institute of Art & Design, St. Joseph's College, Vaughn College of Aeronautics, Webb Institute. This past summer both the HVMAC and the HVWAC merged to form the Hudson Valley Intercollegiate Conference. This new conference now consists of the following members: Albany College of Pharmacy & Health Sciences, Berkeley College, the CIA, Davis College, The King's College, College of New Rochelle, Pratt Institute of Art & Design, SUNY Environmental School of Forestry, Vaughn College of Aeronautics, and Webb Institute of Naval Architecture.
CIA Athletics exists to provide students the opportunity to further develop their physical and social well-being through intercollegiate athletic participation and competition. Participation by students reinforces three of the college's core values of excellence, leadership, and professionalism while providing a competitive, fun athletic experience. The fundamental tenets of sportsmanship, respect for fellow players, and respect for the sport itself are held in the highest regard.
Why "Steels"? In the kitchen, a steel is used to sharpen a chef's most indispensable tool—the knife. Also known as a sharpening steel or honing steel, this vital instrument helps smooth out the roughness of the blade, leaving a nice straight edge for a better cut. Similarly, intercollegiate student-athletes on the CIA Steels hone their skills on the court or field, sharpen their work ethic and sense of teamwork, and become better people in their careers and lives.
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