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 28–August 21, 2017. Classes will resume on August 22.

Admissions

  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At our California campus locations (Copia and Greystone), The Restaurant at CIA Copia and The Bakery Café by illy will be open.
  • At the Texas campus, Nao will be open for lunch and the outdoor taco stand will also be open.

Shopping, Classes, and More for Enthusiasts

Historian Tells Students About Black Chefs in Early America

Culinary historian Michael W. Twitty looked at the lives of colonial and antebellum-era African-American cooks during a lecture at the Hyde Park campus in January attended by more than 100 students and members of the public. Michael W. TwittyHe explained how slaves in plantation kitchens transformed the techniques and flavors of West and Central African cuisines into the Western food culture and tradition with which we are familiar.

Twitty is a scholar focusing on historic African-American food and folk culture. He recently spoke at the MAD3 Symposium in Copenhagen regarding culinary injustice. His television appearances include Bizarre Foods America with Andrew Zimmern and the PBS documentary Many Rivers to Cross with Dr. Henry Louis Gates and he was recognized among “The 20 Greatest (American) Food Bloggers of All Time” by First We Feast.

The presentation was part of the Dooley Lecture Series, which brings food industry leaders, as well as experts on international relations and other interesting luminaries, to the CIA. It is named for Carroll F. Dooley, the first director of the college’s food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002.

Contact Us

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