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 Science Major is Growing

CIA culinary science major Kristin McGinnOn September 30, the largest incoming class yet began its studies toward a bachelor’s degree in culinary science at the CIA. With 17 students in the class, interest continues to grow in the new major. The program has expanded from nine students in the first group that began in February and 13 students who entered in May. The program consists of junior- and senior-year studies after students earn associate degrees in culinary arts or baking and pastry arts.

 

The new Culinary Science Lab includes a professional kitchen with precision temperature cooking equipment and other cutting-edge cooking tools; analytical lab with centrifuge, rotary evaporator, vacuum dessicator, incubator, and more used to conduct scientific experiments; sensory evaluation room; and lecture hall.

 

“We get into the dynamics of heat transfer, ingredient functionality, flavor science,” says culinary science major Kristin McGinn.

According to Ronald Hayes, CIA associate director of career services, a culinary science degree opens many career doors. “Graduates with culinary science backgrounds are prepared for positions in some of the top innovative restaurants in the world like Noma and The Fat Duck and for research and development opportunities with PepsiCo, Nestlé, and Campbell’s. In fact our students have already been recruited by these big names,” says Hayes, author of Creating Your Culinary Career (Wiley & Sons, 2014). “Their options are as unlimited as their imagination.”

“I might get into flavor science, doing some consumer behavior testing; or I might look into the research and development side of things, working in test kitchens,” says McGinn, who began her senior year on September 30.

 

Culinary research and development can be a lucrative career. A 2011 survey by the American Culinary Federation found R&D chefs earn some of the highest pay in the industry—even more than restaurant executive chefs. They are highly sought after, both for the innovations they provide and the money they save for businesses.

 

Contact Us

Media Relations
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-451-1457