CIA California Degree & Certificate Programs

  • Learn Among the Legends of the Napa Valley at the CIA at Greystone and The CIA at Copia

    At CIA California, you’ll meet aspiring chefs and world-class food educators. Our associate degree programs at the CIA at Greystone follow the same in-depth curriculum found at our main CIA campus in Hyde Park, NY. You can also choose a culinary arts certificate program at The CIA at Copia. Both locations take full advantage of the unique food and wine resources found in the Napa Valley. With so many course offerings, we’re sure we have the right program for you. Get more information about our programs or to start your application today—it’s fast and easy!

  • CIA California Degree and Certificate Programs

  • CIA Online Degree Programs

  • Looking for More Options?

    Our New York campus offers bachelor’s degrees in Applied Food Studies, Culinary Science, Food Business Management, and Hospitality Management.
  • At the CIA in California, you will:

    • Immerse yourself in a world of food and wine in the heart of the Napa Valley.
    • Learn from chefs and professors with outstanding industry and education credentials.
    • Explore our Williams Center for Flavor Discovery, Rudd Center for Professional Wine Studies, the Spice Islands® Marketplace, Ghiradelli Chocolate Discovery Center, and Vintners Hall of Fame.
    • Engage in hands-on learning in our professional kitchens and bakeshops as well as in our award-winning campus restaurants (all CIA restaurants are public-facing, fully operational retail dining establishments that serve more than 333,000 customers annually).
    • Share ideas with classmates and cultivate your culinary expertise.
    There’s no better way to see what the CIA has to offer than to visit our campus. Check out an informative tour conducted by our admissions staff or join us for an online event showcasing our career-focused degree and certificate programs.

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  • CIA Advanced Culinary Arts Certificate Program
  • Our faculty literally wrote many of the definitive culinary books that other colleges teach from—including, The Professional Chef.
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