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    CIA Accelerated Culinary Arts Certificate Program (ACAP)

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  • Broaden Your Career Options with a Culinary Arts Certificate!

    Do you already have a bachelor’s degree in hospitality, food science, nutrition, or a related field? Then our Accelerated Culinary Arts Certificate Program (ACAP) is designed specifically for you. In just 30 weeks, you can acquire the knowledge and skills to grow the “food” side of your career.

    If you possess a bachelor’s degree in communications, photography, marketing, or media, you may also qualify for this culinary arts program by including a Statement of Purpose along with your ACAP application describing your interest in and purpose for advancing your culinary knowledge.

    In CIA’s Accelerated Culinary Arts Certificate Program in California, you will:

    • Enjoy extraordinary educational and networking opportunities working alongside world-renowned chefs.
    • Learn about ingredients and professional equipment.
    • Build knife skills and practice fundamental cooking techniques.
    • Gain hands-on experience as you prepare cuisines of the Americas, Asia, and the Mediterranean.
    • Study flavor strategies and healthy cooking methods.
    • Explore baking and pastry principles and production techniques.
    • CIA scholarships up to $6,500 are available for those who qualify for this unique culinary certificate program.

    Ready to get started? Apply Today!

    Design a Culinary Arts Career That's Just Right for You

    When you combine your bachelor's degree with the skills you'll learn in our culinary arts certificate program, your career options will instantly multiply. Take a look at just a few of the positions in which CIA ACAP alumni are working:

    • Country club sous chef
    • Culinary concept specialist
    • Demonstration chef
    • Dietitian
    • Director of culinary innovation
    • Educator
    • Food science/lab technician
    • Food technologist
    • Guest services manager
    • Hotel line cook
    • Manager of culinary services
    • Marketing manager
    • Media spokesperson
    • Nutrition consultant
    • Private chef
    • Research assistant
    • Restaurant assistant manager
    • Restaurant general manager
    • Sous chef
    • Specialty store manager
    • Technical service scientist
    • Test kitchen chef

    FIRST SEMESTER

    CourseCredits
    Culinary Fundamentals*
    6 credits
    Ingredients and Techniques of Fabrication
    3 credits
    Introduction to À la Carte Cooking
    3 credits
    Contemporary Topics in Culinary Arts
    3 credits
    Total Credits: 15

    SECOND SEMESTER

    CourseCredits
    Cuisines and Cultures of Asia
    3 credits
    Cuisines and Cultures of the Mediterranean
    3 credits
    Baking and Pastry Skill Development
    3 credits
    Cuisines and Cultures of the Americas
    3 credits
    Garde Manger
    3 credits
    Culinary Practical Examination I
    Non-Credit
    Total Credits: 15

    TOTAL CREDITS FOR CERTIFICATE: 30 IN 30 WEEKS

    This program is designed for individuals who possess an approved bachelor's degree in hospitality management, restaurant management, food science, or nutrition/dietetics. The CIA may consider students with degrees in the fields of marketing, public relations, or related fields who have a serious interest in advancing their culinary knowledge.

    How to Apply

    The CIA is very committed to making your CIA education as affordable as possible. Our costs are comparable to similar colleges, and here's even better news—approximately 90% of our students receive some form of financial aid.

    Don't let applying for financial assistance keep you from going to the world's premier culinary college. No matter what your individual circumstances are, we will work with you to help make attending the CIA an affordable investment in your future in the world of food.

  • Caroline Lynch, CIA accelerated culinary arts certificate program (ACAP) alumni, has worked as a senior associate scientist and senior food technologist in product development. She currently is a designer culinologist and food scientist at IDEO.

    Alumni Spotlight

    Caroline Lynch '07
    Designer Culinologist and Food Scientist, IDEO
    Caroline Lynch had a typical college experience while studying mechanical engineering at the University of Colorado at Boulder. But while watching an episode of Unwrapped on The Food Network...
    William (Bill) Briwa, CIA Chef-Instructor, Culinary Arts

    Faculty Spotlight

    William M. Briwa ’80
    Professor—Culinary Arts
    Professional Background:
    Executive Chef, Wine Spectator Greystone Restaurant, St. Helena, CA. Chef de Partie, The French Laundry, Yountville, CA. Resident Chef, The Hess Collection Winery, Napa, CA. Chef-Instructor, Napa Valley College, Napa. Baker, Pastry Chef, Cook, Knickerbockers, St. Helena. Puppeteer, Magical Moonshine Theater, Yountville.
  • Our public restaurants make it real—you prepare and serve meals to customers right on campus.
    Learn More