Welcome to the Culinary Institute of America

Classes for degree and certificate program students at all of our U.S. campuses will not be in session from August 5–September 5, 2022.

Admissions

  • The Admissions Office at all three campuses will be available to support prospective students and their families. You can reach us at 1-800-CULINARY or admissions@culinary.edu.

Restaurants and Classes

  • CIA Online Degree Faculty

  • CIA Online Master’s Faculty Bios

    From business to branding to distribution to innovation, CIA faculty members bring a broad array of experience and expertise to our online master’s programs. They’re successful restaurateurs, attorneys, marketers, beverage managers, entrepreneurs, and more—and they’ve seen it all. Meet these accomplished teachers who will guide you along the way to your CIA master’s degree and beyond...


  • Food Business


  • Photo of Joshua Bossuat - CIA adjunct faculty - SM
    Joshua Bossuat
    Faculty
    Business Fundamentals
    Don Buder-th
    Don Buder
    Faculty
    Capstone Project, Food Business Playbook
    Philip Colicchio - CIA faculty - SM
    Philip M. Colicchio, Esq.
    Faculty
    Legal Strategies and Challenges for the Restaurateur; Real Estate, Capitalization, and Partnership Strategies for the Restaurateur
    Certified Master Chef (CMC) Mark Erickson is provost at The Culinary Institute of America (CIA).
    Mark Erickson ’77
    CIA Provost
    Residency Experiences
    Photo of Dr. Bruce German - CIA adjunct faculty - SM
    Dr. Bruce German
    Guest Lecturer
    Food Systems
    Brooke Golden-th
    Brooke Golden
    Faculty
    Differentiation, Branding, and Packaging
    Dr. Annette S. Graham ’88, CIA Associate Dean—Business Management
    Dr. Annette S. Graham ’88
    Dean—School of Business and Management
    Residency Experiences
    Jean Hagan-th
    Jean Hagan
    Faculty
    Restaurant Operations and Management Strategies
    Photo of Cathy Jorin, Director of CIA Food Business School
    Cathy Jörin
    Senior Director—School of Graduate and Professional Studies and Director—The Food Business School
    Residency Experiences, Capstone Project
    Jennifer Kaplan-th
    Jennifer Kaplan
    Faculty
    Food Systems
    Jen Paragallo-th
    Jen Paragallo
    Faculty
    Concept Building, Proving, and Prototyping
    Andi Sciacca-th
    Andi Sciacca
    Instructional and Program Designer, Faculty
    Residency Experiences, Capstone Project
    Tish Van Dyke-th
    Tish Van Dyke
    Faculty
    Sales, Marketing, and Distribution
    Photo of Kyleigh Wawak, CIA adjunct faculty member
    Kyleigh Wawak
    Faculty
    Design Thinking for Food
    Helene York-th
    Helene York
    Faculty
    Manufacturing, Co-Packing, Supply Chain, and Legal Contracts

  • Sustainable Food Systems


  • Dr. Scott Barton
    Dr. Scott Alves Barton
    Faculty
    Race, Class, and Justice from the Field to the Table; Food Movement Voices: How to Create Change
    Photo of Cathy Jorin, Director of CIA Food Business School
    Cathy Jörin
    Senior Director—School of Graduate and Professional Studies and Director—The Food Business School
    Residency Experiences, Capstone Project
    Dr. Deirdre Murphy, CIA Professor—Liberal Arts
    Dr. Deirdre Murphy
    Professor—Liberal Arts
    Sustainability and Climate Change
    Robert A. Perillo, CIA Assistant Professor—Culinary Arts
    Robert A. Perillo ’86
    Professor—Culinary Arts
    Local, Regional, and Global Food Systems
    Dr. Taylor Reid-th
    Dr. Taylor Reid
    Assistant Professor—Liberal Arts
    Sustainable Agriculture; Residency Experiences; Capstone Project
    Allison C. Righter
    Allison C. Righter
    Director of Health and Sustainability Programs
    Sustainable Diets and Public Health
    Gerard Viverito, CIA Associate Professor—Culinary Arts
    Gerard Viverito ’20
    Associate Professor—Culinary Arts
    Culinary Strategy and Food Systems Innovation

  • Sustainable Food Systems Advisory Council Contributors >


  • Wine and Beverage Management


  • Christie Dufault, CIA Instructor—Wine and Beverage Studies
    Christie Dufault
    Professor—Wine and Beverage Studies
    Photo of Cathy Jorin, Director of CIA Food Business School
    Cathy Jörin
    Senior Director—School of Graduate and Professional Studies and Director—The Food Business School
    Residency Experiences, Capstone Project
    Andi Sciacca-th
    Andi Sciacca
    Instructional and Program Designer, Faculty
    Residency Experiences, Capstone Project
    Michael Wolf, CIA Assistant Professor—Hospitality and Service Management, California campus.
    Michael Wolf
    Associate Professor—Hospitality and Service Management