Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

Culinary News from The Culinary Institute of America

First Culinary Science Grads Enter Food World

Ushering in a new era of advanced techniques and innovation for chefs, the first group of culinary science majors at the CIA graduated in May.

Kristin McGinn"The CIA culinary science major offers a unique perspective into the world of food," says Kristin McGinn '14, who just earned her bachelor's degree and accepted an internship with McCormick spices. "The program uses a dual teaching style with both a scientist and chef in each class. Because of this, we learned the in-depth science behind food while getting lessons on how to create and balance flavors at the same time."

While a connection between cooking and STEM (science, technology, engineering, and math) education may not seem obvious at first glance, it is a natural fit, according to Professor Jonathan Zearfoss. "Culinary science is truly interdisciplinary," he says. "Students use scientific methodology, math skills, and state-of-the-art technology to enhance their understanding of the culinary medium and subsequently the innovative foods they prepare."

Graduates are prepared for success in the world’s most advanced restaurants and in the research kitchens of leading foodservice companies. Members of the first graduating class have taken positions at Noma in Copenhagen, Denmark, recently named the world’s best restaurant; Firmenich, the world’s largest privately owned flavor and fragrance developer; and doing consumer research at Campbell’s Soup and food technology at Sweet Street.

The program is built on the CIA's foundation of core culinary techniques and consists of junior- and senior-year studies. Since McGinn and eight classmates began the program in early 2013, interest has been growing rapidly. Fifty students now major in culinary science at the CIA.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499