Welcome to the Culinary Institute of America

Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.

Admissions

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

Restaurants

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

Shopping, Classes, and More for Enthusiasts

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    CIA Tuition & Financial Aid

  • GradReady

  • Contact Us

    Student Financial & Registration Services
    1946 Campus Drive
    Hyde Park, NY 12538-1499
    Phone: 845-451-1500
    SFRS@culinary.edu
  • Sarah Lubitz, Associate Degree in Culinary Arts student at The Culinary Institute of America.

    Student Spotlight

    Sarah Lubitz
    Associate Degree in Culinary Arts
    Do your research first. Read as much as you can about the CIA before coming here; it will be helpful to you. Also, seek out someone who has attended or is attending CIA to ask them about their experiences. There is no such thing as too much information!
    Read More  
    Chef Daniel Giusti, CIA culinary arts alumni and chef/owner of Brigaid.

    Alumni Spotlight

    Daniel Giusti '04
    Chef/Owner of Brigaid
    Finding answers to challenging questions has always been a driving force in Chef Daniel Giusti career. When he was a young man, he tried and failed to recreate his Aunt’s Sunday gravy.
    Read More  
  • Food is big business, and you won’t find business education anywhere as food-focused as the CIA’s.
    Learn More