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    CIA Culinary Arts Associate Degree

  • Build a Foundation for Culinary Success

    Prepare for a rewarding career in food! In the CIA Associate in Culinary Arts degree program, you’ll start by building the core skills used by every chef. In less than two years, you’ll be able to demonstrate expertise in managing staff, preparing a wide variety of dishes and cuisines, and using state-of-the-art equipment. You’ll have the foundation for lifelong success, thanks to our trademark hands-on learning approach and expert, industry-proven faculty.

    Highlights:

    • Learn how to develop flavor, employ classic and contemporary culinary techniques, create menus, and prepare global cuisines.
    • Study the ways successful culinary professionals manage restaurants, high-end catering, food trucks, and other food-related businesses.
    • Gain real-world experience through a paid internship semester at one of CIA’s 2,000+ food industry partners. (Already have experience? Check out our Turbo Option).
    • Develop food business smarts with study in management, communication, and finance.
    • Discover how real public restaurants are operated—hands-on, in our award-winning, live-action restaurant classrooms that serve thousands of customers annually.
    • Network with top food industry employers who recruit at the CIA throughout the year.

    Ready to get started? Apply Today!

    Earning a CIA associate degree is also a perfect way to seamlessly enter one of our bachelor’s degree programs.

    An Industry Brimming with Opportunity

    The U.S. Bureau of Labor Statistics estimates that employment opportunities for chefs will grow nine percent from 2014 to 2024, faster than the national average for other careers. You’ll find plenty of employment opportunities at restaurants, hotels, casinos, and other upscale dining establishments. Career options include:

    • Executive chef
    • Food and beverage management
    • Food writing
    • Media and public relations
    • Research and education
    • Hotel management
    • Restaurant ownership

    With so many possibilities, our Career Services staff is ready to help you every step of the way. There’s no network like the CIA network, which includes some of the world’s most renowned culinary, beverage, and hospitality experts.

    The list of celebrated CIA alumni is as diverse as it is extensive. They’ve found success doing what they love. Now it’s your turn.

    Get CIA's Top Culinary Careers Whitepaper

    Curriculum

    New York and California Campuses

    The 69-credit Associate in Occupational Studies (AOS) in Culinary Arts degree program includes:

    • 54 credits in culinary arts requirements
    • 9 credits in liberal arts requirements
    • 6 credits in business management requirements

    You will get a hands-on experiential foundation in the culinary arts, including classic and contemporary cooking techniques, flavor and menu development, nutrition, wines, production cooking, and world cuisines.

    As part of your degree program, you’ll get real-world experience during a semester-long internship at one of more than 2,000 CIA-approved businesses, as well as in the kitchens and dining rooms of the CIA’s award-winning public restaurants.

    Texas Campus

    The 69-credit Associate in Applied Science (AAS) in Culinary Arts degree program includes:

    • 48 credits in culinary arts requirements
    • 15 credits in liberal arts requirements
    • 6 credits in business management requirements

    You will get a hands-on experiential foundation in the culinary arts, including classic and contemporary cooking techniques, flavor and menu development, food systems, wines, production cooking, and world cuisines.

    As part of your degree program, you’ll get real-world experience during a semester-long internship at one of more than 2,000 CIA-approved businesses, as well as in the CIA’s award-winning public restaurants.

    See catalog for curriculum details

    Requirements

    • A high school diploma or GED credential.
    • Recommendation—One character letter of recommendation is required. It should be from an employer, teacher, or professional colleague either within or outside the foodservice industry. The letter should address your commitment to the food world, problem-solving ability, and persistence in either work or academics.

    How to Apply

    Culinary School Costs

    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—more than 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.

  • Take CIA's Chef Quiz Now
     


  • Our Next NY Open House

    Feb
    28
    Admissions information and open house event for adult & transfer students wishing to apply to The Culinary Institute of America.
  • Our Next CA Open House

    Feb
    28
    Admissions information and open house event for students wishing to apply to The Culinary Institute of America at Greystone. Get your culinary school questions answered now!
  • Our Next TX Open House

    Feb
    22
    Admissions information and open house event for students wishing to apply to The Culinary Institute of America, San Antonio.
  • Cool Courses You’ll Take...

    Cool Courses in Culinary Arts

    Work with new ingredients and flavors in the CIA culinary arts degree program, with courses that may surprise you.

    Check them out

  • 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.
    Shirley Cheng, CIA Professor—Culinary Arts

    Faculty Spotlight

    Shirley Shuliang Cheng
    Professor—Culinary Arts
    Shirley Cheng has been creating excellence in the kitchens of the CIA for 18 years. While much has changed in her nearly two decades at the college, many of the most important ingredients have stayed the same. “We continue to provide high-quality education,” she says. “The reputation remains and the great chefs are still here. If anything, the school is operating on an even higher level. I’m happy to see how students love Asian cuisine. It’s a different culture for them, and they get excited. I never get tired of teaching it.”
  • Did you know? 74% of leading food employers surveyed prefer to hire CIA grads.