Info For:
Teachers and School Counselors
Support for high school culinary arts teachers and guidance counselors.
Educators—Bring CIA Expertise to Your Students
We know you’re as committed as we are to helping students learn and succeed—and we’d like to help you. Here are some education resources from CIA to spark a passion in your students for culinary arts and pursuing careers in the food industry.
Whether for use in the classroom or simply for handing out to interested students, these materials are perfect for the aspiring young chef or food professional in your school.
Please share, and let your students know about CIA. The knowledge and skills they’ll gain here—along with the food-focused, full collegiate experience they’ll enjoy—will prepare them for an amazing life of food. And that CIA degree they’ll carry with them into the workforce is the most respected education credential in the business.
CIA’s Educational Materials Are Perfect for the Classroom
Lesson Plans
These expertly detailed culinary arts lesson plans for high school students provide a general outline of your teaching goals, learning objectives, and means to accomplish them.
See all Lesson Plans (PDFs)
Food ID Handouts
These one-page handouts can be reproduced and are ideal for giving students the right ingredients to learn about a variety of foods.
See all Food ID Handouts (PDFs)
- Beef Chuck
- Beef Loin
- Beef Rib
- Beef Round
- Berries
- Bitter Salad Greens
- Cabbage Family
- Cephalopods
- Citrus Fruits
- Cooking Greens
- Crustacean Shellfish
- Dried Spices
- Flat Fish
- Hard-Shell Squash
- Herbs
- High-Activity Round Fish
- Low-Activity Round Fish
- Medium-Activity Round Fish
- Melons
- Molluskan Shellfish
- Mushrooms
- Nonbony Fish
- Nuts and Seeds
- Onion Family
- Passion or Tropical Fruits
- Pod and Seed Vegetables
- Rice
- Root Vegetables
- Sharpening Stones and Steels
- Shoots and Stalks
- Sieves and Strainers
- Soft-Shell Squash, Cucumber, and Eggplant
- Stone Fruits
- Sweeteners
- Tubers and Rhizomes
- Types of Knives
Technique of the Quarter
These expertly detailed kitchen techniques for high school students provide helpful methods, practical skills, and include recipes!
See all Technique of the Quarter (PDFs)
Tutorial Videos and Recipes
Watch how CIA’s chef-instructors talk about recipes, tools, and techniques.
See all Tutorial Videos and Recipes
- Get Cooking with CIA Chef Robert: Classic Bechamel Mac and Cheese
- Get Cooking with CIA Chef Robert: Potato Gnocchi
- Get Cooking with CIA Chef Robert: Braised Brisket Grilled Cheese
- Get Cooking with CIA Chef Robert: Guacamole
- Get Cooking with CIA Chef Robert: Dry Heat Part 1
- Get Cooking with CIA Chef Robert: Dry Heat Part 2
- Get Cooking with CIA Chef Robert: Moist Heat
- Get Cooking with CIA Chef Robert: Combination
- Explore More Videos >
“As an alumna of CIA’s undergraduate program, I already had a deep passion for the culinary industry. When I decided to continue a path of higher education and pursue my dreams of teaching culinary arts and history, I was confident CIA’s online master’s program would give me the tools and networking opportunities to achieve my goals.”
Michelle Mallett ’08/’23
CIA Professional Development On-Demand
Watch and learn as CIA faculty members share their expertise and then try it in the classroom!
CIA Professional Development—Versatile Flat Breads
Join Chef Genvieve Meli ’07/’23 as she covers how to teach flat bread baking with a focaccia dough demonstration! Focaccia is one of the oldest breads in Italy’s history. Watch, learn, then try it in the classroom!
CIA Professional Development—Olive Oil: How to Build a Tasting in the Classroom
Join Chef Sean Kahlenberg ’04 as he covers how to teach Physiology of Taste with an olive oil tasting. This demonstration will not only help you define and understand taste but also challenge you to find different flavor notes from six common olive oil brands. Watch, learn, and then try it in the classroom!
Want more? Check out our on-demand library of past professional development videos.
Recommended Culinary Textbooks
Our outstanding lineup of comprehensive culinary textbooks includes:
Math for the Professional Kitchen, 1st Edition
This book contains step-by-step methods for understanding math in the kitchen and using it appropriately.
Introduction to Culinary Arts
This book provides everything needed to teach the culinary arts to high school students. More than 100 hands-on culinary skills are highlighted that include general procedures and techniques.
Earn Your Master’s Degree Online
Is there a master’s degree in your future? If you’re a culinary educator who is planning to get your graduate degree, our accredited online master’s in Food Business with a specialization in Strategy/Management has the credentials and convenience you’re looking for. With a flexible online format—earn your degree while working—and a curriculum tailored to the food industry, you’ll get the qualifications you need to prepare the next generation of culinary professionals. Perfect for culinary educators like you.
High School Counselors Info Session
Learn more about culinary college must-haves like mouth-watering academics, résumé-building experiences, college life with a culinary twist. We’ll also cover everything CIA can offer your student and what the ideal CIA applicant looks like. Plus, enjoy a special bread pudding demo and recipe!
One of the 50 Most Beautiful Campuses in America
Our Hyde Park, NY campus made Conde Nast Traveler’s recent list! Discover all that CIA has to offer beyond the classroom with our full array of athletics, activities, student services, and delicious dining options.
Educators—Connect with CIA
Counselors, educators, and administrators: sign up here to receive emails, upcoming event notices, news, and information about CIA for yourself and to share with your students.