Time to get to work! You’ll be thrown into the mix in these real-world, live-action classrooms. With the most on-campus public restaurants of any culinary college, CIA offers you big-time experience honing your skills and preparing for the food industry that you won’t get anywhere else. Feel the energy as you prepare dishes in the fast-moving kitchen and serve paying customers in the dining room. And our expert faculty will be right there to guide and mentor you.
It’s all about “local” as you use fresh ingredients to create modern American dishes and determine how seasonal availability impacts quality and price. You’ll also learn quick and efficient service, and ID the components of the full-service bar.
Get super-creative with new interpretations of French classics using innovative techniques like sous vide. A highlight of your casual yet sophisticated tableside service experience—preparing liquid nitrogen ice cream in front of guests!
You’ll feel like you’re actually working in a restaurant in Italy! Present and serve classic Italian dishes in an authentic villa setting, offering guests fresh produce, cheese, and cured meats with a diverse selection of Italian wines and other beverages.
Get immersed in every step of running a real bakery café. When you’re not crafting creative pastries, baked goods, and savory items, you’re front-and-center in the dining room and takeout area, providing first-class customer service.
This pop-up restaurant is a great opportunity for you to learn what it takes to bring a concept to life from the ground up. All of the skills you have learned throughout your time at CIA will come into play as you focus on developing and constantly refining processes and programs that work in the restaurant. You’ll be immersed in the world of craft beer and refined gastro pub food while providing exemplary service in a casual setting.
It’s the grand finale—a capstone experience bringing together your culinary, baking and pastry, hospitality, and beverage management learning. You’ll use local ingredients to create contemporary dishes offered in a table d’hotel menu structure.
Your day is full—making breakfast pastries in the morning; preparing soups, salads, sandwiches, and sides for lunch; and offering a full menu of house beverages. You’ll also learn key principles of service and management in this fully operational retail café.
Find creative inspiration in ingredients and techniques from around the world in this bright, casual restaurant space. You will apply everything you’ve learned in an open, state-of-the-art kitchen and an intimate dining room setting.
When this café pops up, you’ll pop in to prepare and serve freshly baked bread, cookies, and other desserts in a real retail café environment. Breakfast and lunch items are available for dine-in or takeout during select times of the year.