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

CIA Students Enjoy an Italian Food and Wine Day in NYC

Thirty-two students had a day of learning about authentic Italian food and wine in New York City on November 20. In an extracurricular activity sponsored by the Italian Trade Commission and the Italian Ministry of Agriculture, the CIA students spent time at Eataly Flatiron, meeting with management and touring the shops. They participated in education sessions about extra virgin olive oils, balsamic vinegars, cheeses, and salumi of Italy, and had lunch and dinner at restaurants in Manhattan serving authentic Italian regional cuisine using ingredients imported from Italy.

Italian Trade Commissioner Maurizio Forte said, "Our aim is to have students enter the foodservice industry with familiarity in hands-on use and advanced knowledge of authentic Italian products."

The day-long experience was completely booked within 10 minutes of being announced, according to David Whalen, CIA associate dean of student activities.

Contact Us

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