To request a hard copy of The Culinary Institute of America's Press Kit, please e-mail Virginia Muré at Virginia.Mure@culinary.edu.
Hyde Park, NY Backgrounder
St. Helena, CA Backgrounder
San Antonio, TX Backgrounder
The Culinary Institute of America (CIA) is the premier culinary college in the United States. The CIA was founded with 50 students in 1946 by Frances Roth and Katharine Angell as the New Haven Restaurant Institute. In 1947, the college relocated to a 40-room estate near Yale University and changed its name to the Restaurant Institute of Connecticut. The name was changed to The Culinary Institute of America in 1951 to reflect the college’s national student population. In 1972, with a student body of 1,000, the college relocated to its present main campus, the former St. Andrew-on-Hudson in Hyde Park, NY, a Jesuit seminary built in 1901.
Today, 2,900-plus students representing every state and 30 foreign countries are enrolled in the college’s associate degree programs in culinary arts and baking and pastry arts and bachelor’s degree programs in food business management, applied food studies, and culinary science. In addition, thousands of industry professionals and amateur cooks enroll in continuing education courses and food enthusiast programs each year.
In addition to its New York main campus, the college has branch campuses in California, Texas, and Singapore.
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The CIA offers three programs resulting in a bachelor’s degree: Food Business Management, Applied Food Studies, and Culinary Science. The management program stresses hands-on instruction in culinary arts or baking and pastry arts in the college’s unparalleled facilities, and includes business-related courses in marketing, communications, finance, languages, world culture, and supervisory leadership. These programs are designed to prepare students with the culinary, management, and conceptual skills they need to excel in today’s foodservice industry.
The major in applied food studies provides an in-depth
understanding of global food resources, policy and cultures, and their
interconnections. Courses such as Anthropology of Food, Food Ecology, Food
History, and Social Science complement the college’s foundational hands-on
kitchen and bakeshop classes. Together they prepare graduates to impact
food-related issues from a chef’s perspective.
The culinary science degree applies a science-based
understanding of food and ingredients and how to use science to increase
customer satisfaction. Graduates will be prepared to pursue careers in culinary
research and development, as creative restaurant chefs, or in food production
and delivery at large-scale operations such as the military or healthcare
facilities. Courses include Culinary Chemistry, Dynamics of Heat Transfer,
Flavor Science and Perception, and Precision Temperature Cooking.
Students may opt to participate in an overseas travel experience in Italy,
Spain, France, Latin America, or China or to pursue an academic concentration. Current
concentrations are offered in Advanced Concepts in Baking and Pastry; Advanced
Wine, Beverage, and Hospitality; “Intrapreneurship;” Asian
Cuisine; Italian Cuisine; and Latin Cuisine Studies. Most concentrations
include a semester at one of the CIA’s branch campuses.
The CIA also offers two programs culminating in an associate degree: culinary arts and baking and pastry arts.
Culinary arts students take hands-on courses such as meat and seafood
fabrication; cuisines of the Americas, Asia, and the Mediterranean; garde manger; modern banquet cookery; wine studies; and
table service. Hands-on courses for baking and pastry arts majors include bread
baking, individual and production pastries, chocolates and confections,
contemporary desserts, and special occasion cakes. Students in both majors
study food safety, nutrition, product knowledge, and menu development. The
curriculum for both the baccalaureate and associate degrees includes an 18-week
externship that provides real-world experience at top restaurants, hotels, and
The consulting division tailors programs for the foodservice
industry in research and development, flavor exploration, product testing,
training, and certification. It also offers ProChef® Certification, providing professionals with
hands-on validation of essential culinary, management, and financial skills at
three levels of certification. Food enthusiasts can learn at the
three U.S. campuses through a variety of programs including Boot Camps and Saturday
Kitchens hands-on classes.
The three U.S.
campuses host conferences, retreats, and leadership summits that are shaping the future of hospitality
and foodservice. Among them are the groundbreaking Worlds of Flavor®, Menus of Change®, and reThink Food
conferences. Many of these multi-day events are co-presented by other leading
institutions such as the Harvard School of Public Health; University of
California, Davis; Cornell University; and the MIT Media Lab.
More than 150 chefs and instructors from 18 countries make
up the college’s prestigious faculty, which represents the broadest base of
industry experience of any culinary college. The CIA’s education team also
includes Master Chefs certified by the American Culinary Federation and Master
Bakers certified by the Retail Bakers of America.
The college’s 170-acre main campus is located less than two
hours north of New York City on the east bank of the
Hudson River in historic Hyde Park, NY.
Roth Hall, the iconic image of the CIA, houses The Bocuse and American Bounty Restaurants, the Apple Pie Bakery Café, most of the college’s
42 kitchens and bakeshops, a computer lab, the Betty Axleroad Language Lab, the Julius Wile Baccalaureate Center, the Anheuser-Busch Theatre,
and administrative offices.
Fronting Roth Hall is Anton Plaza, providing majestic views
of the Hudson River on a landscaped 32,500-square-foot terrace featuring a
centerpiece fountain flanked by pergolas. Below the plaza is a two-level garage
providing 145 parking spaces for restaurant guests.
The Conrad N. Hilton Library holds one of the largest
collections of culinary publications in the country, totaling 84,000 volumes
and 4,200 videos and DVDs, a computer lab, the Learning Strategies Center, television
and photography studios, and the 150-seat Danny Kaye Theatre.
The Colavita Center for Italian
Food and Wine is home to the Ristorante Caterina de’ Medici and the college’s Culinary Science Lab.
The J. Willard Marriott Education Center houses the Shunsuke Takaki School of Baking
and Pastry and features bakeshops, kitchens, and lecture halls.
The Marriott Pavilion hosts commencement ceremonies, conferences,
cultural events, and lectures by luminaries of the food world. It features an
800-seat theater, culinary demonstration kitchen, conference space for 300, and Gastrotypographicalassemblage—a
33-foot-wide, eight-foot-tall, three-dimensional mural that hung at CBS
headquarters from the 1960s through 1980s. The 1,650 individual letters
spelling out culinary expressions and 65 food-related objects that make up this
unique artwork are on display to the general public for the first time ever.
The Student Commons provides a setting
conducive to the leisure and recreation necessary in the busy life of the
campus community and is home to The Egg, the Student Recreation Center, and
Student Affairs offices. The Egg is a student dining venue with indoor and
outdoor lounges overlooking the Hudson. The facility houses the kitchen
classroom for the Non-Commercial Foodservice and High-Volume Production course
and is home to a new “pop-up” concept each semester conceived of and operated
by seniors in the Intrapreneurship concentration of the bachelor’s degree management program. The Brewery at the
CIA is also located within The Egg and serves as the hands-on lab for the Art and Science of
Brewing course. The Student Recreation Center has a gymnasium with two
basketball courts, a six-lane indoor pool, an indoor track, two racquetball
courts, locker rooms with sauna, and a fitness center, as well as offices for
student clubs and organizations.
In addition to four traditional residence halls, CIA
students can live in six Adirondack-style lodges or three modern townhouses.
The campus features a wireless network accessible from all residence halls,
classrooms, and key public spaces.
The Culinary Institute of
America is represented around the world by more than 49,000 alumni who hold key
positions in the foodservice and hospitality industries. Some prominent
The Culinary Institute of America is accredited by the
Middle States Commission on Higher Education, 3624 Market Street, Philadelphia,
PA 19104, 267-284-5000. The Middle States Commission
on Higher Education is an institutional accrediting agency recognized by the
U.S. Secretary of Education and the Council for Higher Education Accreditation.
Official recognition of the CIA’s accreditation status may be found under
“Institutions” on the Middle States
Commission on Higher Education’s website.
The California campus of The Culinary Institute of America consists
of two facilities: The Culinary Institute of America at Greystone in St.
Helena, CA and The Culinary Institute of America at Copia in Napa, CA.
Greystone is situated in and around the Greystone Cellars
building, built in 1888 and listed on the National Register of Historic Places.
Greystone Cellars was formerly owned by Christian Brothers, who, from 1950 to
1989, used the facility for sparkling wine production. Visitors are drawn to
Greystone by its magnificent architecture and position as one of the Napa
Valley’s most distinguished structures. The first CIA classes at Greystone were
held August 21, 1995.
Copia served as a nonprofit museum
and education center dedicated to wine, food, and the arts for seven years,
before closing to the public in 2008. Located on the riverfront in downtown
Napa, the facility was acquired by the CIA in 2015.
The CIA at Greystone offers the same degrees in culinary
arts and in baking and pastry arts as the New York campus. The California campus
offers certificates in wine and beverage studies and in accelerated culinary
arts, as well as continuing education and career development classes, in highly
focused formats, for food and wine professionals. Management majors in the CIA’s
bachelor’s degree program based at the New York campus spend a semester in
California if they pursue concentrations in Advanced
Concepts in Baking and Pastry or Advanced Wine,
Beverage, and Hospitality.
Career development classes at Greystone emphasize hands-on, practical instruction. Course work covers a
broad range of subject areas including cooking, baking, wine, nutrition,
writing and communications, food product development, catering, and
institutional foodservice and management. Courses are available for all skill
Wine Professional studies
are practical for both food and wine professionals and those looking to expand
their wine knowledge. Through lectures, discussions, and focused, guided
tastings, classes cover everything from the wine of Burgundy to the dynamics of
food and wine interaction. Students have unique opportunities to walk Napa
Valley vineyards with viticulturists, taste with winemakers in their cellars,
and experience the world of wine in a remarkably integrated way.
The Wine and Beverage Graduate Certificate Program provides skills
and insights required for advancement toward leadership positions in beverage
management in both fine and casual dining, restaurant front-of-house
management, wine and beverage retail, wholesale, and more. The 30-week program
covers sensory evaluation, flavor dynamics, cellar management, and mixology.
Food and beverage pairing, service, and hospitality are also major components
of the curriculum.
The Accelerated Culinary Arts Program provides 30 weeks of
comprehensive culinary training for those who already hold a hospitality
management, food science, or nutrition degree. Lessons on culinary techniques,
flavor strategies, wine studies, menu development, and culinary trends
complement previous industry education.
Custom classes for corporations, non-profit and trade
associations, and government agencies are designed to meet the specific needs
of groups seeking to give their employees the skills and knowledge to meet the
demands of fast-paced change and the pursuit of excellence in their chosen
professions. The CIA draws upon its experienced instructors and a creative, yet
disciplined, approach to education when designing programs in a myriad of
The California campus’s Leadership Programs, spearheaded by
the CIA Strategic Initiatives Group, help foodservice professionals learn more
about the next wave of change. Programs include conferences and leadership retreats at both Greystone and Copia that focus on topics and
trends crucial to the foodservice industry, including flavor development,
health and wellness, volume foodservice, menu research and development, and
collaboration between production agriculture and volume foodservice. Below are
just a few of the CIA’s many Leadership Conferences:
The centerpiece of the CIA at Greystone is the
117,000-square-foot, three-story Greystone Cellars building that was
transformed to house the Viking Teaching Kitchens, as well as the Spice Islands® Marketplace, Ecolab Theatre, De Baun Theatre,
Ghirardelli Chocolate Discovery Center, Bakery Café by illy,
Greystone Restaurant, classrooms, and administrative offices. Other facilities
at Greystone include the Rudd Center for Professional Wine Studies, Williams
Center for Flavor Discovery, and Ventura Center for
Menu Research and Development. The property also features the Cannard Herb Garden, Sutter Home Garden, and a 15-acre
Teaching kitchens at Greystone are situated on the
top floor, looking out upon vineyards and mountains. Created to facilitate ease
of movement and an open exchange of ideas, the kitchens were built without
walls and with an eye toward retaining the distinctive architecture of the
original space. They reflect a warm ambiance of granite, stone, tile, and
wood—a departure from the typical stainless steel commercial kitchen. Cooking
classes gather around custom-designed “suites,” which employ a myriad of
cooking methods and technologies, from a traditionally-crafted rotisserie to
the advanced technology of magnetic heat induction. Baking classes work on
16-foot work tables of flecked granite and solid oak, which provide ideal work
surfaces for pastry and dough preparation. A stone hearth oven, convection
ovens, and a battery of massive mixers represent a sample of the array of
equipment available to the baking student.
The Greystone Restaurant celebrates
the passions of the chef, farmer, and winemaker in a menu born of the terroir of the wine country. Chefs draw upon the unique
bounty of Northern California to create a dynamic cuisine that shifts with the
seasons and the fresh ingredients available from day to day. The dining room
features open cooking stations, giving diners full view of the theater of chefs
at work. An outdoor dining terrace offers spectacular views of the valley’s
vineyards and mountains, while a warming fire greets guests in the cooler
Cooking demonstrations are offered to the public on weekends
in the De Baun Theatre. As a state-of-the art,
48-seat demonstration kitchen, the De Baun Theatre
provides the visitor to Greystone an opportunity to learn cooking techniques oriented
toward the home cook, while providing a unique window onto the world of the
The Bakery Café by illy provides a real-world retail extension for the
students of the Baking and Pastry Arts Certificate at CIA Greystone. Offering
freshly baked pastries, breads, salads, sandwiches, and lunch specials, the bakery
café also serves coffee, espresso drinks, and teas in a coffee-bar style
The south wing of the Greystone building houses the Spice
Islands Marketplace, a dynamic store featuring an
impressive array of cooking equipment, cookbooks, uniforms, and other
culinary-related items for Greystone’s visiting
students and the general public. The Marketplace offers Napa Valley artisan
products and unique food ingredients from around the world that complement the
The EcoLab Theatre is
a 125-seat amphitheater-style demonstration auditorium that rises dramatically
through the first two levels of the building. Designed for cooking
demonstrations, lectures, food and wine tastings, and other special events, the
auditorium features a custom-designed 22-foot cooking center, large-screen
video monitors, and fixed tables for wine and food service at each seat.
The Rudd Center for Professional Wine Studies, formerly
the historic Still House building, is home to the CIA’s Professional Wine
Studies Program. The Center features state-of-the art sensory analysis
classrooms with wireless keypad response systems, built-in light boxes, and
expectoration stations. The Rudd Center contains a pantry, a 4,000-bottle wine
cave and private dining room, and a hospitality terrace overlooking heritage
oaks and vineyards. The Rudd Center is also home to weekend wine courses, which
are open to the public and cover topics such as food and wine pairing, tasting
technique, and regional wine exploration.
The Williams Center for Flavor Discovery, in the
former Gate House, is an international center for the study of culinary flavors
and the dynamics of flavor development in food and wine. The Williams Center
features technology that allows students and food and wine industry
professionals to directly interact with chefs, winemakers, food producers, and
other experts to evaluate reactions and to produce solutions to a broad range
of flavor questions.
Designed to inspire innovative, menu-driven business
solutions for the foodservice industry, the Ventura Center for Menu Research
and Development encompasses 8,000 square feet of ideation rooms, a
theater-style kitchen, and interactive audience response technologies. The
Center was built with moveable walls to facilitate a variety of group
activities and business goals.
The Rudd Center for Professional Wine Studies, Williams
Center for Flavor Discovery, and Ventura Center for Menu Research and
Development combine to enhance the CIA’s role as a culinary think tank to
support innovation in the American foodservice industry.
The Copia facility in
downtown Napa totals more than 80,000 square feet. Copia contains a 280-seat theater, a 100-seat demonstration kitchen, a library,
retail space, classrooms, exhibition spaces, and an array of outdoor gardens.
An outdoor amphitheater seats more than 700. New renovations to the CIA at Copia will create teaching kitchens, a wine-tasting venue, a
restaurant, and a museum honoring Chuck Williams, founder of Williams-Sonoma.
Copia is also home to the Food Business School, the CIA’s center for
executive education. The program’s online and in-person course offerings enable
entrepreneurial leaders to design, deliver, and lead innovations that address
the world’s most pressing food challenges—and its greatest business
Located in the rich culinary heart of south-central Texas,
The Culinary Institute of America, San Antonio officially became the college’s
third campus in 2008 after two years under CIA consultation and guidance. In
2007, philanthropist Kit Goldsbury made a
ground-breaking pledge of up to $35 million dollars to the CIA—the largest ever
in the history of culinary education. The pledge was for scholarships and
facilities to support El Sueño, the dream that
he and the CIA share to provide a world-class culinary education to young
Latinos so they can rise through the ranks of the industry to leadership
positions. In recognition of the CIA’s El Sueño initiatives and education programs at San Antonio, The National Restaurant
Association honored the college with its 2011 Faces of
Diversity Inspiration Award.
The CIA San Antonio offers Associate in Applied Science
(AAS) degrees in culinary arts and baking and pastry arts, based on the proven
curriculum of the associate degree provided at the Hyde Park campus.
Management majors in the CIA’s bachelor’s degree program
based at the New York campus spend a semester in San Antonio if they pursue a concentration in Latin
The campus presents professional development classes
throughout the year and custom programs that focus on new product, recipe, and
curriculum development for those in the foodservice and hospitality industry.
Food enthusiast classes include Culinary Boot Camps, one-day
classes, and culinary demonstrations that attract visitors from the San Antonio
area as well as nationally and internationally.
The CIA San Antonio is housed on the site of the former
Pearl Brewery, along the Riverwalk just north of
downtown. An expanded 30,000-square-foot campus that opened in 2010 houses a
number of world-class facilities to support the campus’s varied educational
programs. The first floor of the building features three teaching kitchens: two skills kitchens designed to
support the CIA’s core curriculum classes and a one-of-a-kind Latin Kitchen.
The Latin Kitchen’s combination of state-of-the-art and traditional cooking equipment both indoors
and outdoors makes it a premier culinary facility for teaching the cooking
techniques of Mexico and Latin America. Outside, the facility showcases a wood-fired clay comal for tortillas, and a parrilla grill and barbacoa pit for traditional roasting techniques. Inside, the
kitchen captures the heritage of Latin America with Talavera tile walls, a
wood-fired oven, a Latin Foods demonstration theater, and six cooking suites.
The second floor features a professional bakeshop,
classrooms, and an additional demonstration theater and conference space that
can accommodate up to 350 people. The Dunkin’ Donuts Bakeshop enables
the CIA to teach about traditional Latin American baked goods, still unfamiliar
to many in North America.
Nao Latin Gastro Bar is both a public restaurant
and CIA classroom dedicated to the exploration, preservation, and celebration
of the authentic cuisines, cultures, and bounty of Latin America. The menu
features modern takes on iconic dishes of Latin America, along with Latin
American wines, beers, and specialty cocktails.
The CIA Bakery Café is a pop-up for six weeks each spring. The casual restaurant offers fine
espresso, coffee, and tea along with a wide array of breakfast pastries,
artisan breads, and desserts. The café also serves light lunch selections
including soups, salads, hot and cold sandwiches, savory pastries, and
flatbreads, as well as chilled agua frescas, soft drinks, beer, and wine.
The CIA San Antonio is also home to the Center for Foods of the Americas (CFA). A research arm of the college, the CFA’s chefs and culinary experts conduct
original research in Mexico and throughout Latin America. They document
traditional cooking methods then return to teach about them. Without such
research, many of these techniques would be lost over time. Through the CFA,
The Culinary Institute of America is actively working to preserve and promote
this culinary heritage.
Offering the proven curriculum provided at its United States campuses, the CIA began offering its bachelor’s degree
program in Singapore in 2011. The CIA’s first international location opened
under the umbrella of the Singapore Institute of Technology (SIT) and in
collaboration with Temasek Polytechnic, with which it shares a campus.
The bachelor’s degree studies at the CIA Singapore build
students’ command of global product knowledge and professional skills, along
with in-depth understanding of the culinary and catering professions. The
courses also cover advanced areas of study such as revenue management and
marketing for the foodservice and hospitality industry. Culinary and service
skills are honed through hands-on learning and capstone projects.
The program is available to graduates of polytechnic
institutions in Hospitality & Tourism Management, Leisure & Resort
Management, or Culinary & Catering Management, as well as those with other
hospitality, tourism, and culinary diplomas.
Management majors in the CIA’s bachelor’s degree program
based at the New York campus spend a semester in Singapore if they pursue a concentration in Asian
The CIA Singapore has 30,000 square feet of newly
constructed classrooms, state-of-the-art kitchens, and a public restaurant.
1946 Campus DriveHyde Park, NY 12538-1499