We love to welcome campus visitors, but before you make your plans, please note that our visiting hours and restaurant hours may be affected.

Classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 19, 2019. Classes will resume on August 20.


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


  • 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 the CIA at Greystone in St. Helena, CA, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At The CIA at Copia in Napa, CA, The Restaurant at CIA Copia, Grove, and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Savor will be closed.

Shopping, Classes, and More for Enthusiasts

Culinary News from The Culinary Institute of America

CIA Press: College Launches Publishing Imprint

Hyde Park, NY – The Culinary Institute of America announces its own publishing imprint: CIA Press. Books published under the CIA Press imprint will be in an interactive digital format with built-in learning objectives, embedded video, and other tools to reinforce essential points. The first book, just released this week, is the second edition of The Art of Charcuterie by CIA Professor John Kowalski.

“With continued advances in technology, we are able to create a much more dynamic learning experience,” said CIA Provost Mark Erickson. “This digital publishing imprint lets people engage with content in a way that they can’t with a hardcopy book—it allows the individual to decide what way is best for them to learn.”

Books from CIA Press will appeal to both professionals and the growing community of advanced home cooks and food enthusiasts. For instance, The Art of Charcuterie will be used in an educational setting at the CIA and is just as valuable to the individual who makes home-cured sausages, smoked meats, and pâtés.

The college plans to e-publish updated versions of many of its flagship titles under the CIA Press imprint. The CIA has been writing and publishing books since the first edition of The Professional Chef in 1962—co-published with Institutions magazine.

The Art of Charcuterie is now available on VitalSource for $47.

Photo Caption and Hi-Res Image:

The Art of Charcuterie, 2nd edition by Professor John Kowalski is the first title published by CIA Press. The interactive book is available in digital format.
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

About The Culinary Institute of America:

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 degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 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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