Culinary News from The Culinary Institute of America

CIA and Pratt Institute Collaborate on College Course

Students from Both Colleges to Explore Junction of Food and Design

Hyde Park, NY – Two New York colleges are teaming up to put the “art” in culinary arts. Future food industry leaders from The Culinary Institute of America and future professional designers from Pratt Institute are taking a class together this fall that calls upon the special talents of these students.

The collaboration—Food and Design: Hudson River—is a semester-long, three-credit class with 12 students each from the CIA and Pratt. The Hudson River was selected as the theme for this exploration of food and design as it has been vital to the region’s food, art, and commerce for centuries and is familiar to students from both colleges. During the semester, students will visit art museums and food producers as well as agricultural, artistic, and historic sites.

“We are delighted to collaborate with Pratt Institute to create an experiential learning experience inspired by the history, culture, geography, ecology, and beauty of the Hudson River,” says Dr. Denise Bauer, dean of the CIA’s School of Liberal Arts and Food Studies. “Coming from specialized colleges, CIA and Pratt students share the same kind of focus and passion for their chosen fields; bringing them together to create a collaborative food design project promises a unique outcome.”

During the semester, students will visit each other’s college twice in addition to meeting weekly on their own campus and connecting via video conference. The course will wrap up with a culminating event in which teams of students from both colleges work together to create a project for public exhibit inspired by the culture of the Hudson River.

At the CIA, the course is a bachelor’s-level elective open to juniors and seniors majoring in Applied Food Studies or Food Business Management. It is being co-taught by CIA Associate Professor Antonella Piemontese and Pratt Assistant Professor Dr. Karol Murlak.

The CIA and Pratt worked together in the past, on an exchange program that saw baking and pastry arts majors from the CIA and design students from Pratt visit each other’s campus to share and compare their differing approaches to the creative process. For example, design projects at Pratt could take weeks or months to develop, while artistic desserts at the CIA must be prepared, plated, and served within a matter of hours or even minutes. The exchange brought new perspectives to all students involved.

Photo Caption and Hi-Res Image:

The Hudson River is the theme of a unique new Food and Design course that partners students from The Culinary Institute of America and Pratt Institute. The Hudson flows past the CIA’s campus in Hyde Park, NY. (Photo credit: The Culinary Institute of America)
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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