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.


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


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to 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

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
Phone: 845-452-9600