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    CIA Admissions

    Your Food Career Starts Here

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  • Did You Know? The CIA Offers Year-Round Entry Dates.
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  • High School Students

    High School Students

    Are you a high school student or graduate who's eager to get on the path to a career in the food business? Start here!
    Transfer Students

    Transfer Students

    Make a smooth transition to the CIA with our transfer credit policy—you can transfer up to 36 credits!
    College Grads / Adult Students

    College Grads / Adult Students

    Already earned a college degree and/or started working? Maximize your career opportunities with a CIA degree.
    International Students

    International Students

    Join an enriching campus community with students from diverse backgrounds and cultures around the world.
    Veteran Students

    Veteran Students

    The CIA was originally founded for veterans, and we’ll support you today as you pursue your dreams.
    Accepted Students

    Accepted Students

    Congratulations on being accepted to the world’s premier culinary college! Here are your next steps.
  • CIA Career Day
    Open House
    ADMISSIONS OPEN HOUSE
    Join us on June 9
    Change the World Through Food
  • Take Your Passion for Food to Culinary College

    Do you dream of building a career in the food business doing what you love? Then you’ll feel right at home at The Culinary Institute of America. Everyone here has one very important thing in common—a passion for food.

    Check out our three world-class campuses across the U.S. and comprehensive selection of degree and certificate programs—you’ll find the right program for you. Our admissions counselors are available by phone, e-mail, and text messaging to answer your questions. Applying is easy, either online or via The Common Application. Plus, you’re always welcome to come visit us at any campus—there’s nothing quite like seeing the CIA in person!

    Let's Get Started  Create your account to get more information about our programs or to start your application today.

  • Stephan Durfee, CIA Chef-Instructor—Baking and Pastry Arts

    Faculty Spotlight

    Stephen L. Durfee
    Professional Background:
    Pastry Chef, Charles Nob Hill, San Francisco, CA; Wheatleigh Hotel, Lenox, MA; Alison on Dominick Street, NYC. Pastry Chef, Sous Chef, Chef de Partie, The French Laundry, Yountville, CA. Pastry Instructor, Peter Kump's New York Cooking School, NYC.
    Vincenzo Lauria, CIA Associate Professor—Hospitality and Service Management

    Faculty Spotlight

    Vincenzo Lauria
    Education:
    BA, Instituto Professionale di Stato per IL Commericio, Vittorio Veneto, Naples, Italy. Certified Sommelier, Sommelier Society of America, NYC.
  • Visiting chef demos, major conferences, and special events on campus let you rub elbows with stars of the food world.
  • Connect with us!   Just try not to drool on your screen...