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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.



  • 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.
  • 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
  • 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.
    John Reilly, CIA Associate Professor—Culinary Arts

    Faculty Spotlight

    John Reilly ’88
    Professor—Culinary Arts
    Professional Background:
    Executive Sous Chef, Hotel Metropol, Moscow, Russia. Sous Chef, Hotel Splugenschloss, Zurich, Switzerland; Cafe Madeline, Gallows Bay, St. Croix, U.S. Virgin Islands.
  • “Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has the Institute.”
    — Craig Claiborne, Celebrated Author and Food Critic, The New York Times