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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. Already have food industry experience? Check out our Turbo Option—you may qualify to have your internship waived.


  • Want to Go Higher in Food?

    Consider a CIA bachelor’s degree, built on the same hands-on core. Then, go even further with a CIA master’s degree in food business or wine management.

    Already have some college credits? Check out our degree completion programs for transfer & adult students.
  • Go Turbo!

    Earn your CIA degree in as little as 15 months with this accelerated degree program option. Learn more >
  • Contact Us

    Admissions Office
    1946 Campus Drive
    Hyde Park, NY 12538-1499
    Phone: 1-800-CULINARY
    Alt. Phone: 845-452-9430
    Fax: 845-451-1068
  • 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.
    Hinnerk VonBargen, CIA Associate Professor in Culinary Arts at our San Antonio campus.

    Faculty Spotlight

    Hinnerk von Bargen
    Professor and Team Leader—Culinary Arts
    Originally from Rotenburg/Wûmme, Germany, I hold a Master Chef Certificate from the Chamber of Commerce in Hamburg. Having been raised in the family-owned Hotel—Zum Schwarzen Ochsen—I found my vocation early and hospitality continues to be a way of life for me. Before coming to the CIA, I held professional positions at The Kempinski Hotel, Beijing, China; The Hotel Vier Jahreszeiten, Hamburg Germany; The Cascades Hotel, Sun City, Bophutatswana, South Africa; and The Plaza Hotel, Hamburg, Germany.
  • Did You Know? The CIA Offers an Accelerated Degree Option for Students with Professional Kitchen Experience.
    Learn More