• Externships - fresh produce
  • Bachelor’s Degree Concentrations: Learning À La Carte

    Customize your CIA degree to best serve you for a career in the wide world of food.

    Concentrations include:

    • Advanced Concepts in Baking and PastryFor an entire semester, you’ll work in the Ghirardelli Chocolate Discovery Center at our Greystone campus in Napa Valley to learn the craft of making chocolate and its use in baking, pastry, culinary, and beverage settings.
    • Advanced Wine, Beverage, and HospitalitySpend a semester in Napa Valley wine country and immerse yourself in a sommelier course that includes advanced wine studies, spirits, and principles of mixology, as well as beverage service and planning.
    • Asian Cuisine: An Edible Journey from Traditional to ContemporaryImmerse yourself in the culture of Asia and its enormous influence on global cuisine. Spend a semester at our Singapore location and study the foods of China, Korea, Japan, Myanmar, India, Sri Lanka, Malaysia, Thailand, Indonesia, Vietnam, and more.
    • Farm-to-Table: Practices of a Sustainable TableCultivate your love for fresh cuisine during a semester in the Napa Valley exploring the ecology of food, studying sustainable food systems, nurturing chef-community relations, and developing menus using locally sourced ingredients.
    • Intrapreneurship: Driving Innovation from Within an OrganizationAt our New York campus, you’ll spend a semester working with fellow students to develop business plans, pitch your ideas to industry professionals and faculty, and develop menus, recipes, facility design, and ordering and inventory management systems.
    • Italian Cuisine: An Edible Journey from Traditional to ContemporaryFly to Castello di Ugento in Puglia, Italy, a restored 1,000-year-old castle where you’ll study Italy’s rich history of cuisine for an entire semester and complete a three-week internship at a restaurant serving authentic Mediterranean cuisine.
    • Latin Cuisine Studies: New World Flavors, Ingredients, and TechniquesAt our Texas campus, you’ll study the cuisines of Central and South America such as Mexico, Brazil, Peru, the Caribbean, and more. The skills you learn will be perfect for expanding your repertoire in restaurants, cafés, hotels, private clubs, catering companies, and retail operations.
  • “The Asian concentration was, to say the least, incredible! I traveled to and lived in several southeastern countries; the opportunity to learn from so many local chefs was amazing. It opened my eyes to a world of new flavors and techniques.”—Connor Rand, CIA Bachelor’s Degree Student