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    CIA Associate Degree Programs

  • Core In-Kitchen Instruction

    In our associate degree programs, you’ll learn the way you love to—hands-on in our kitchens and bakeshops, and in courses made real and relevant through food. You’ll learn the fundamentals and progressively build your understanding of ingredients, techniques, and flavor development. And you’ll put everything you learn into practice during an internship and in the front and back of the house of our public restaurants and bakery cafés.

    Follow your passion and choose your major: culinary arts or baking and pastry arts. Throughout your time as a CIA student, you’ll apply and practice the concept of mise en place (French for “put in place”), a culinary practice and philosophy that is the foundation for success in food—and life.


    Associate Degree in Baking and Pastry Arts

    Baking and Pastry Arts

    Prepare yourself for a creative career in baking and pastry arts with a hands-on learning experience like no other. 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

    Discover how to become a successful chef and restaurateur. You’ll learn classic and contemporary techniques for global cuisines, develop creative menus, manage staff, and gain key organizational skills.

     

  • Real-World, Live-Action Classrooms

    Get a very real taste of the food world at the CIA. The most on-campus, student-staffed restaurants anywhere and an internship at one of 2,000+ leading food businesses (that’s a lot of industry contacts!) give you unprecedented levels of immersive hands-on learning.
  • 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.
    Shirley Cheng, CIA Professor—Culinary Arts

    Faculty Spotlight

    Shirley Shuliang Cheng
    Professor—Culinary Arts
    Shirley Cheng has been creating excellence in the kitchens of the CIA for 18 years. While much has changed in her nearly two decades at the college, many of the most important ingredients have stayed the same. “We continue to provide high-quality education,” she says. “The reputation remains and the great chefs are still here. If anything, the school is operating on an even higher level. I’m happy to see how students love Asian cuisine. It’s a different culture for them, and they get excited. I never get tired of teaching it.”
  • Visiting chef demos, major conferences, and special events on campus let you rub elbows with stars of the food world.