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

Business Innovation Students Launch Restaurant Concept

With the opening of the Leyenda quick-service Mexican concept in September, the first class of the CIA's Intrapreneurship academic concentration put its business innovation ideas into practice. Leyenda serves the campus community as one of several dining options in the college’s new dining venue, The Egg.

Leyenda In contrast to “entrepreneurship,” which requires creating one's own business, intrapreneurship involves business innovation from within an existing organization. This new CIA program is for juniors and seniors pursuing their baccalaureate degrees in management.

During their pitch, students in each group must convince a panel of industry experts that their concept is the most compelling in terms of market, taste, uniqueness, and potential for profitability and replication. The full class then rallies around the winning pitch. The students have one semester to build the concept into a functioning restaurant which they actually operate during their final semester of senior year.

Preparation includes developing healthful recipes, focusing on maintaining food cost, and streamlining production and service. Each class also markets the restaurant, develops financial reporting documents and human resource materials, and programs the point-of-sale (POS) system. Students must put in at least five hours a week working in the restaurant in addition to their other classes.

Each semester, a new group of students will open and manage a different concept in the Innovation Kitchen in The Egg. The next concept will open in January.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600