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


    High School Students

  • It’s Never Too Early to Begin Your Career in the Food Industry

    Turn your passion for food into an exciting career!

    As the world’s premier culinary college, the CIA is the perfect destination for high school graduates ready to launch their careers. We offer bachelor’s and associate’s degree programs that put you on track for a successful career in high-demand areas. Each of our locations in New York, California, and Texas feature:

    • State-of-the-art learning environments, kitchens, bakeshops, and world-class restaurants
    • Engaging campus life activities that includes recreational events, athletics, and student clubs and organizations
    • Clean, safe, and affordable on-campus housing
    • 24-hour security and support services to ensure the health and well-being of all CIA students

    In addition to learning in our classrooms and kitchens, you’ll also:

    • Participate in off-campus externships to broaden your professional expertise and make industry contacts
    • Apply for scholarships to help pay for your CIA education (92 percent of our students receive financial aid!)
    • Engage in global networking opportunities through our 49,000+ alumni worldwide

    I’m a high school junior. What should I do next?

    It’s fantastic that you’re already considering what to study after high school—even better that it’s focused on a career in the food business!

    Here are a few things to do in high school to prepare for college at the CIA:

    Can’t wait to get started? No problem. Read below to learn more about early application deadlines and filing your Free Application for Federal Student Aid (FAFSA), which is an essential step in determining how much financial aid you’ll receive.

    I’m a high school senior. Now what?

    How do I know which degree to choose?

    The degree you choose will determine which courses you’ll take as well as provide you with the skills and knowledge in your chosen area of culinary expertise. At the CIA, we offer many types of college degrees:

    • Four-year bachelor’s degrees that offer expertise and advanced knowledge in applied food studies, hospitality management, culinary science, and food business management (offered at our New York campus).
    • Two-year associate degrees that focus on fundamental skills in culinary arts as well as baking and pastry arts (available at all campuses).
    • If you earn an associate degree at our California or Texas campuses, you can easily transfer the credits earned in that program and apply it to a CIA bachelor’s degree program in New York.

    Not sure which degree is right for you? Contact our admissions team to learn more about which CIA program matches your career preferences.

  • “Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has the Institute.”
    — Craig Claiborne, Celebrated Author and Food Critic, The New York Times