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    CIA Culinary Arts Associate Degree

  • No experience necessary! At the CIA, you can prepare for a rewarding culinary career through the CIA Associate in Applied Science (AAS) in Culinary Arts degree program. Starting with the fundamentals, you’ll immerse yourself in classic and contemporary culinary techniques as well as global cuisines. The CIA’s industry-experienced faculty will ensure you receive a hands-on learning experience that provides you with the foundation for a successful career. After you’ve earned your degree in less than two years, you’ll be able to demonstrate expertise in preparing a wide variety of meals as well as be qualified to maintain state-of-the-art kitchen equipment and manage staff. A CIA associate degree is the perfect way to seamlessly enter our bachelor’s-level programs. Or hit the ground running by pursuing a CIA bachelor’s degree in your first year!

    Highlights:

    • Understand the basics of baking, nutrition, menu development, food safety, cost control, and wine.
    • Learn how successful restaurateurs and chefs manage their businesses, high-end catering, food trucks, and other food related operations.
    • Gain real-world experience through a 15-week paid externship at one of CIA’s 2,000+ food industry partners.
    • Develop your business skills with courses in management, communication, and finance.
    • Experience firsthand how successful restaurants are operated in our award-winning, student-staffed dining establishment, Nao. All CIA restaurants are public-facing, fully operational retail dining establishments that serve more than 333,000 customers annually.

    Ready to start? Apply today!

    Plate Expectations

    The U.S. Bureau of Labor Statistics predicts that employment opportunities for chefs will grow nine percent from 2014 to 2024, faster than the national average for other careers. You’ll find plenty of employment opportunities at restaurants, hotels, casinos, and other upscale dining establishments. Career options include:

    • Executive chef
    • Food and beverage management
    • Food writing
    • Media and public relations
    • Research and education
    • Hotel management
    • Restaurant ownership

    With so many possibilities, our Career Services staff is ready to help you every step of the way. There’s no network like the CIA network, which includes some of the world’s most renowned culinary, beverage, and hospitality experts.

    The list of celebrated CIA alumni is as diverse as it is extensive. They’ve found success doing what they love. Now it’s your turn.

    Freshman Year—First Semester

    CourseCredits
    Culinary Fundamentals*
    6 credits
    Externship Prep Seminar I
    Non-Credit
    Professionalism and Life Skills
    1.5 credits
    Gastronomy
    3 credits
    Introduction to Food Science*
    3 credits
    Mathematics
    1.5 credits
    Product Knowledge
    1.5 credits
    Total Credits: 16.5
    * Students must receive a passing grade for both Culinary Fundamentals and the NRA ServSafe® examination (part of the Introduction to Food Science course) and meet GPA requirements in order to progress to the second semester of the freshman year.

    Freshman Year—Second Semester

    CourseCredits
    Introduction to Management
    1.5 credits
    College Writing
    3 credits
    Meat Identification, Fabrication, and Utilization
    1.5 credits
    Seafood Identification and Fabrication
    1.5 credits
    Modern Banquet Cookery
    3 credits
    Introduction to À la Carte Cooking
    3 credits
    High-Volume Production Cookery
    3 credits
    Culinary Practical Examination I
    Non-Credit
    Externship Prep Seminar II
    Non-Credit
    Total Credits: 16.5

    Externship

    CourseCredits
    Externship (Culinary Arts)
    3 credits
    Total Credits: 3

    Sophomore Year—First Semester

    CourseCredits
    Baking and Pastry Skill Development
    3 credits
    Garde Manger
    3 credits
    Cuisines of the Americas
    2 credits
    Cuisines of the Mediterranean
    2 credits
    Cuisines of Asia
    2 credits
    World Cultures and Cuisines
    3 credits
    Controlling Costs and Purchasing Food
    1.5 credits
    Culinary Practical Examination II
    Non-Credit
    Costing Examination
    Non-Credit
    Total Credits: 16.5

    Sophomore Year—Second Semester

    CourseCredits
    Introduction to Hospitality and Customer Service
    1.5 credits
    Introduction to Wine Studies
    1.5 credits
    Contemporary Hospitality and Service Management
    3 credits
    Formal Restaurant Cooking
    3 credits
    Contemporary Restaurant Cooking
    3 credits
    Formal Hospitality and Service Management
    3 credits
    Menu Development
    1.5 credits
    Total Credits: 16.5

    Total Credits for Associate Degree: 69

     

    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.

    How to Apply

    Culinary School 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 92% 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.

  • Justin Ward, CIA Lecturing Instructor—Culinary Arts

    Faculty Spotlight

    Justin Ward ’88
    Assistant Professor—Culinary Arts
    Education:
    BS, The International Culinary School at The Art Institute of Atlanta. AOS, CIA.
    Patrick Clark, CIA Chef-Instructor—Culinary Arts

    Faculty Spotlight

    Patrick Clark
    Associate Professor—Culinary Arts
    Professional Background:
    Chef, Sutro's at The Cliff House, San Francisco, CA. Executive Chef, California Café, Palo Alto, CA. Food and Beverage Consultant, Interim Executive Chef, Xebec Bar/Dining, Brisbane, CA. Executive Chef, Santa Barbara Grill, Cupertino, CA. Executive Chef/Director of Food and Beverage, The Gold Club at Lightning W. Ranch, Carson City, NV. Executive Chef, Silver Creek Valley Country Club, San Jose, CA.
  • An exclusive network of 49,000-plus alumni is ready to support your food business career.
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