Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 28–August 21, 2017. Classes will resume on August 22.

Admissions

  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At our California campus locations (Copia and Greystone), The Restaurant at CIA Copia and The Bakery Café by illy will be open.
  • At the Texas campus, Nao will be open for lunch and the outdoor taco stand will also be open.

Shopping, Classes, and More for Enthusiasts

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    CIA Culinary Science Bachelor’s Degree

  • CIA graduates are found not only in the finest restaurants, but in the research kitchens of leading food companies, too. In our Bachelor of Professional Studies (BPS) in Culinary Science degree program, you’ll study the scientific foundations of food production and get started on the path to a fascinating and rewarding career in the food business.

    In our culinary science bachelor’s degree program in New York, you will:

    • Receive more than 1,300 hours of immersive hands-on experience in our professional kitchens and bakeshops.
    • Develop your critical-thinking skills and scientific literacy.
    • Learn how to prepare high-quality products for small and large-scale production systems using a scientific understanding of food safety and quality.
    • Participate in culinary science labs, and use sensory evaluation techniques to guide the new product development process from concept to delivery.
    • Make valuable connections during field trips, guest speaker lectures, and your final presentation that’s judged by members of the industry.
    • Explore career tracks that leverage culinary science to enhance food quality in a variety of settings, including research and development kitchens, multi-unit operations, commissary food production, and fine dining.
    • Gain valuable real-world experience during an off-campus externship semester.

    Please note: CIA’s culinary science bachelor's degree program is limited to 20–24 students per entry date.

    Ready to get started? Apply Today!

    Great Food Careers Start Here

    With a CIA bachelor’s degree, you don’t just have a foot in the door—you have thousands of feet in the door. Our alumni are an accomplished, supportive network throughout the industry, whatever your career goals. You can:

    And with so many possibilities out there, our Career Services staff is ready to help you every step of the way, not only for that ideal first job, but for a lifetime of great opportunities. There’s no network like the CIA network!

    The list of celebrated CIA alumni is as diverse as it is extensive. They’ve found success doing what they love. They fully embraced the idea that Food is Life®.

    Now it’s your turn.

    FRESHMAN/SOPHOMORE YEARS

    Total Credits: 69 (CIA Associate Degree)

    JUNIOR/SENIOR YEARS

    Liberal Arts Requirements (30 Credits)

    CourseCredits
    Anthropology of Food or Psychology of Human Behavior or Social Psychology3 credits
    Calculus I or College Algebra3 credits
    Foreign Language6 credits
    History and Cultures of Asia or History and Cultures of Europe or History and Cultures of the Americas6 credits
    Introduction to Statistics3 credits
    Literature and Composition3 credits
    Principles of Macroeconomics or Principles of Microeconomics3 credits
    Science Fundamentals3 credits

    Culinary Science Requirements (33 Credits)

    CourseCredits
    Advanced Concepts in Precision Temperature Cooking3 credits
    Culinary Chemistry3 credits
    Culinary Research and Development3 credits
    Culinary Science: Principles and Applications3 credits
    Dynamics of Heat Transfer and Physical Properties of Food3 credits
    Flavor Science and Perception3 credits
    Ingredient Functionality: Texture Development, Stability, and Flavor Release3 credits
    Microbial Ecology of Food Systems3 credits
    Modern and Industrial Cooking Tools, Techniques, and Ingredients3 credits
    Research Methods: Scientific Evaluation of Traditional Cooking Techniques3 credits
    Senior Thesis: Culinary Science Research Projects3 credits
    Total Credits: 63 (Junior/Senior Years)

    TOTAL CREDITS, ASSOCIATE & BACHELOR’S DEGREE: 132

    Please note:
    • The foreign language requirement must be fulfilled by the end of the junior year.
    • Not all electives will be offered each semester. For the most current list of elective offerings, students should check CIA Main Menu (the student web portal).
    • The Global Cuisines and Cultures elective travel courses take place between bachelor’s semesters in late April/early May and late July/early August.
    • Course prerequisites and corequisites are listed in the course descriptions.

    Requirements for Admission

    • 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.
    • Students interested the bachelor’s degree program in culinary science must complete an application for admission, available from the Center for Academic Advising on the student portal. Acceptances are based on all postsecondary school grades, CIA grades, an essay, as well as responses to five critical essay questions. All applications will be reviewed by the Culinary Science Admissions Committee.

    How to Apply

    Culinary Science 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—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.

    Regular Guest Speakers—Culinary Science

    We are pleased to welcome a rotation of outstanding guest speakers from all segments of the food world. By coming to campus to share their knowledge, these industry leaders greatly enrich the learning experience for our culinary science students.

    Upcoming guest speakers include:

    Michele Reisner ’76Michele Reisner ’76
    Q Research Solutions
    Sarah StriblingSarah Stribling
    Unilever Food Solutions
    Matt TomMatt Tom
    Independent Technical Consultant
  • Jennifer Stack, CIA Associate Professor—Liberal Arts

    Faculty Spotlight

    Jennifer Stack ’03
    Associate Professor—Culinary Science
    Jennifer has worked as Proprietor/Executive Chef, served as a past board member, and continues a private practice as a Nutrition Therapist.
    Evan Bollers

    Alumni Spotlight

    Evan Bollers
    Research & Development Chef, Custom Foods of America
    Ever wonder how new foods get developed and who’s behind these innovative formulations and recipes? Oftentimes, there’s a CIA graduate involved...
  • Food is big business, and you won’t find business education anywhere as food-focused as the CIA’s.
    Learn More