•  
     
     
     
     

    CIA Culinary Arts Associate Degree

  •  
  • For the Love of Food

    Make food your life in the CIA Associate in Culinary Arts degree program. You’ll not only build the core skills used by every chef; you’ll chart your own path toward a lifelong career doing what you love. Learn to prepare a wide variety of dishes and cuisines, manage people, and use state-of-the-art equipment—all in less than two years! Come make our trademark hands-on learning approach and expert, industry-proven faculty work for you.

    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.

    Become a Leader in the Food World

    Whether at restaurants, hotels, casinos, or other dining venues, find the career path that’s just right for you:

    • 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.

    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.



  • School of Culinary Arts Gonfalon

    School of Culinary Arts

    The School of Culinary Arts offers hands-on learning from the world’s premier culinary college in world-class kitchens and restaurants on campus. The CIA’s unparalleled global network gives students a treasure trove of premium ingredients and products at their fingertips. They learn from a faculty whose collective industry experience and credentials are unmatched in culinary education. Our instructors wrote the text—The Professional Chef—used by many leading education institutions today. The college’s landmark Menus of Change research continues to advance the curriculum. Learn more about our faculty >
  • 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
    Alt. Phone: 845-452-9430
    Fax: 845-451-1068
  • What kind of chef are you? Take our quiz now.

  • Connect with us! Just try not to drool on your screen...

  • 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 more than 30 years. While much has changed during her tenure 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.”
    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.
  • Did you know? More than 90% of CIA students receive scholarships and financial aid.
    Learn More