America has always been a melting pot of many nationalities—both in and out of the kitchen. At the CIA, world cuisine studies encompass the Americas, Asia, and the Mediterranean, which also includes the Ristorante Caterina de’ Medici course, which was launched in 1984 and later enhanced by the opening of the Colavita Center for Italian Food and Wine.
The college opened the award-winning American Bounty Restaurant course in 1982. This became the CIA’s living laboratory for students to learn about American chefs, products, and dishes. Today, the appreciation of American cuisine is second nature to both the college and the culinary profession.
In 1995, the college added its California campus—the CIA at Greystone—and created a new center for advanced studies in global cuisines, flavors, and beverages. Now, the annual Worlds of Flavors® Conference is the “thought-leading” forum in America for world cuisines and emerging food trends.
Recognizing the ongoing need to raise the profile of Latin American cuisines and chefs in the United States, the CIA introduced its Texas campus in San Antonio. The CIA San Antonio offers degree programs, conferences, and an on-campus restaurant Savor The Culinary Institute of America. It also hosts students in the CIA’s latin cuisines concentration for a semester.
In 2008, the college opened its very first international location, the CIA Singapore, offering a bachelor’s degree program in culinary arts management. And in 2013, the CIA reinterpreted classic French cuisine with the launch of The Bocuse Restaurant, which offers a perfect blend of traditional French ingredients with bold modern techniques.
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