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

CIA Students Poised to Shape Future of American Dining

As CIA students prepare to become the leaders shaping America’s future dining habits, they are finding more plant-based foods and whole grains in the teaching kitchens than ever before. Those pursuing a bachelor’s degree also learn to bring health and wellness to future customers through courses such as the Science of Nutrition, Flavor Science and Perception, Consumer Behavior, and Foodservice Management in Health Care.

“Health in food has never been sexy. But now it’s about foods with great flavor being naturally better,” says Culinary Dean Brendan Walsh. “Maybe our students have never tried red quinoa, farro, wheat berries, or amaranth. Tasting these foods gives them a chance to be creative and see the possibilities of including more plant-based foods in their cooking.”

These additions to the curriculum come out of the CIA’s thought leadership conferences, such as Healthy Kitchens, Healthy Lives, Menus of Change, and Healthy Flavors, Healthy Kids. At these summits, industry leaders discuss wellness issues facing American families and how chefs can be part of the solution. The CIA works with the Harvard School of Public Health on several of these initiatives.

“The relationship between what we eat and our well-being is now talked about in the mainstream medical community,” Walsh says. “Eating can be a preventative practice, and we in the food world can make a huge difference.”

Contact Us

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