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.