Early Sunday morning, a wildfire (codenamed Glass) started burning near St. Helena. The California leadership team and senior leaders in Hyde Park including President Ryan monitored conditions throughout the day and prepared for a possible evacuation of campus. Late last night, we evacuated 119 students from the residence halls. Most students were able to connect with family or friends for overnight accommodations; 18 students were provided lodging arranged by the CIA through the county. The California team was in continuous contact with CIA leadership throughout, and due to their efforts, the evacuation went smoothly with all students safe and accounted for. Students remained calm and in good spirits despite the situation. They have been real troopers.

While the fire came too close for comfort, Greystone and our residence halls on campus and on Pratt Avenue were untouched.

Currently the Greystone campus is without power as damage is assessed and fires continue to be active in the area. All members of the campus community have been asked to work remotely. We are using The CIA at Copia as a base camp for our operations, and many students will be spending time there today. We will continue to update students, faculty, and staff, by e-mail as needed. Parents, please urge your student to share these notifications, so you have the latest information.

Culinary News from The Culinary Institute of America

CIA Students Can Add ProChef Certification to Their Degree

ProChef Level 1 Certification Now Included in the College’s Degree Curriculum

Hyde Park, NY – In addition to earning a prestigious degree, students at The Culinary Institute of America now have the opportunity to enter the workforce with a second important credential. Beginning with the September 7 graduating class, students who meet specific grade requirements will be awarded a CIA ProChef Level 1 certificate upon graduation.

“No other college confers a degree and grants this kind of professional certification together,” explains CIA Provost Mark Erickson. “This credential is an industry-recognized verification of skills representing the first step in a student’s journey of lifelong learning in the food world.”

And as that world has grown and evolved to require more measurable skills, certification programs have become more important to chefs. It’s an ideal way to differentiate themselves and demonstrate their skillsets. Since its inception, the CIA’s program has been adopted as a professional development standard by companies and organizations such as Aramark, Rich Products Corporation, Chinese Culture University, and Shangri-La Hotels and Resorts. ProChef has a wide global reach as well—it’s recognized in the U.S., Jamaica, Brazil, China, and many other countries.

Launched in 2003, the CIA ProChef Certification program validates, at three levels, the culinary and management competencies of professional chefs in the industry. It is the only certification program in which chefs and bakers/pastry chefs take a multi-day practical and written exam to verify specific competencies within their fields.

The culinary credential validates proficiencies such as knife skills; stock, soup, and sauce making; and the basic applications of heat to a variety of main and side dishes. The baking and pastry credential confirms aptitude in a host of mixing methods, baking styles, and decorating and finishing skills.

Photo Caption and Hi-Res Image:

Students at The Culinary Institute of America who meet specific grade requirements will now, in addition to their degree, be awarded a CIA ProChef Level 1 certificate upon graduation. (Photo credit: CIA/Phil Mansfield)
View hi-res image >


David Kamen
Assistant Director—CIA Consulting

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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