• The best colleges have experienced, working instructors. Read CIA's list of about what faculty should look like at a culinary school.
  • College Faculty

    Choose a school with a faculty of experienced, diverse, and accomplished chefs and professors.

    Find out if the faculty includes Master Chefs or Master Bakers.

    • The CIA is proud to have among its faculty Master Chefs certified by the American Culinary Federation (ACF)—the largest and most influential organization of professional chefs—as well as European Master Chefs, a Chinese Master Chef, and Certified Master Bakers. At the CIA, you'll learn from the true masters of the profession.

    Make sure the faculty includes Certified Hospitality Educators (CHEs) to be effective teachers.

    • Virtually all CIA faculty members have earned this professional certification from the Educational Institute of the American Hotel and Motel Association. Our chefs and instructors are not only experts in their fields—they’re trained and certified to teach, so you know you’ll get the most from your kitchen and classroom experiences.

    Look for a diverse faculty that represents a variety of cultures and culinary experiences to enrich your education.

    • The CIA’s faculty has unrivaled industry experience in the kitchens, bakeshops, and dining rooms of famed establishments—from New York City and San Francisco to London, Sydney, Geneva, Bombay, Milan, Beijing, and beyond. And along with Master Chefs and Bakers, the CIA’s renowned faculty includes PhDs, Culinary Olympians, authors, Registered Dietitians, and MBAs—ensuring you get a superior education in the broad range of food-related courses you take.

    Make sure the school’s “celebrity” chef faculty actually teach, not just endorse the school.

    • Enough said. Rest assured that at the CIA, you’ll learn from the very people you see in our publications and read about on our website—along with visiting celebrity chefs and pastry chefs who regularly come and give culinary demonstrations and share their experiences at CIA graduations.

    Compare student/faculty ratios to find programs that provide individual mentoring.

    • At the CIA, you’re not just a face in the crowd. You’ll move through your hands-on courses in a tightly knit group of 18 to 24 students and learn from working right alongside your chef-instructors. Their culinary genius and individual guidance makes all the difference for your skill development and your understanding of the “whys” behind what you're doing.

    Learn what the faculty and college have published. Accomplished educators are often authors of leading culinary texts as well.

    • ‘Publish or perish’ is an old saying in academia. If that’s true, then the CIA is alive and kicking! The college continually creates and updates leading-edge, award-winning publications for CIA students, food professionals, and foodies alike. (Our texts can be found in the classrooms of other culinary schools as well.) Here’s a partial list of the CIA’s books:
      • Baking and Pastry: Mastering the Art and Craft, 2nd Edition
      • Cooking at Home with the CIA
      • Culinary Math, 3rd Edition
      • Exploring Wine, 3rd Edition
      • Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition
      • The Professional Chef®, 9th Edition
      • Remarkable Service℠, 3rd Edition
      • Techniques of Healthy Cooking, 4th Edition