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    CIA Associate Degree Programs

  • Feed Your Passion and Creativity

    You’re going to love our associate degree programs because you’ll be doing what you love! You’ll get creative in our kitchens and bakeshops, and learn in courses that are 100% focused on food. Discover new ingredients, techniques, flavors, and so much more. Then put it all into practice during your internship, and by preparing and serving food in our public restaurants and bakery cafés.

    Choose your major, master your mise en place (French for “everything in its place”), and get ready to succeed in the food world.


    Associate Degree in Baking and Pastry Arts

    Baking and Pastry Arts

    Looking for a creative career with a sweet payoff? Major in baking and pastry arts. In less than two years, you’ll learn to craft high-end breads, chocolates, confections, pastries, and plated desserts.



    Associate Degree in Culinary Arts

    Culinary Arts

    Love to cook? Want to be a top chef or restaurateur? The culinary arts major is for you. You’ll explore global cuisines, develop creative menus, manage staff, and gain key organizational skills.


  • Real-World, Live-Action Classrooms

    You just won’t find this many opportunities to get real in the food world anywhere else—the most on-campus, student-staffed restaurants around, and an internship at one of 2,000+ leading food businesses (that’s a lot of industry contacts!)
  • Have Prior Work Experience? Go Turbo!

    Earn your CIA degree in as little as 15 months with this accelerated degree program option. Learn more >
  • Richard Coppedge, CIA Professor—Baking and Pastry Arts

    Faculty Spotlight

    Richard J. Coppedge, Jr.
    Professor—Baking and Pastry Arts
    Awards:
    Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; 1994 CIA Faculty Member of the Year; Diploma-Bread Display, 1994 and 1995, New York Food Show; Diploma, 1993 New York Food Show; Bronze Medal, Individual Pastry Buffet, ACF; First Place: Pastry Grand Buffet Work; Silver Medal: Bread Display; Judges Award: Sugar Display; Boston Food Show; Bread Centerpiece, Salon of Culinary Arts, NYC.
    Rebecca Peizer ’00, CIA Associate Professor—Culinary Arts, California campus.

    Faculty Spotlight

    Rebecca Peizer ’00
    Professor—Culinary Arts
    Awards:
    First Place,Taste of Elegance National Pork Board Culinary Competition, Las Vegas, 2008. First Place, Italian Culinary Institute for Foreigners "Sintonie" Culinary Competition, NYC, 2008. Employee of the Quarter, Le Cordon Bleu College of Culinary Arts, Las Vegas, 2007. Top 10 Sous Chefs in America, Bertolli Company and Food & Wine, 2002.
  • Visiting chef demos, major conferences, and special events on campus let you rub elbows with stars of the food world.