• CIA Welcomes International Students

    Learn more about the CIA in your native language

    Thank you for considering The Culinary Institute of America (CIA), the world’s premier culinary college. The CIA is dedicated to providing the world’s best culinary education. Students from around the world enroll at our college to experience and share a common passion for food.

    Read about CIA international students and alumniThe Culinary Institute of America is known and respected throughout the food industry. As a student, you’ll experience a professional and advanced way of learning about food. Our world-renowned bachelor’s and associate degree programs will provide you with:

    • an extraordinary level of knowledge, innovation, and skill-set
    • the chance to learn from professional chef-instructors who are masters in their field
    • more than 1,300 hours of hands-on experience in our professional kitchens, bakeshops, and award-winning on-campus restaurants
    • a vibrant food community where you can develop your talents and share ideas with your peers
    • a safe, enriching environment both on campus and in the surrounding community
    • assistance with career placement

    Turn your passion into an exciting career. Earn a degree that will open doors and help you grow into positions of influence and leadership in your chosen profession. Read about our CIA alumni, clear proof of the power of a CIA degree. They work around the world in every segment of the industry, and have found success doing what they love. You can too.

    Be sure to review our International Student Viewbook for more information.

  • Sean Kahlenberg, Lecturing Instructor—Culinary Arts, The Culinary Institute of America

    Spotlight On: Sean Kahlenberg '04Culinary Arts

    “Some friends were running a downtown eatery and no one could really handle the heat in the kitchen at the time; it’s very hot and humid in Australia,” he says. “I thought, ‘I can do that’ and proved to be able to stand there longer than anyone else. So I got the job.”
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