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

  • Science in Culinary Classroom
  • CIA Research

    Advancing the Culinary Arts and Sciences

    The CIA Department of Culinary Science is a center for education and applied research established to foster innovation and support the foodservice industry, educators, and current and aspiring food professionals in the field of culinary arts and sciences.

    A Celebration of Latin Cuisines

    The Center for Foods of the Americas at the CIA is a multifaceted research center dedicated to the preservation and dissemination of Latin American cuisine.

    Latin America is a vast region that spans twenty-one countries and almost the entirety of the western hemisphere. Unfortunately, most people are largely unaware of the breadth, diversity, and healthful qualities of many Latin foods. Educating the public about the cuisines of Latin America lies at the heart of the CFA's work.

    Our experts travel throughout Latin America capturing, documenting, and cataloging the ingredients, iconic dishes, regional cuisines, and street foods that define the foodways of Latin America. They also chronicle the evolution and reinterpretation of these traditional foods. Whether it's the artisanal moles of Oaxaca, the flavor profiles of Peruvian ceviches, or the techniques used for making the rich Brazilian seafood stews of Bahia, preserving these traditions is essential as they provide important perspectives on culture and society.

    Through education, research, and service we anticipate the fruits of the CFA's research will have a long-lasting effect on the way culinary professionals and the foodservice industry at large understand the diversity of Latin America's regional cuisines.

  • Contact Us

    Research Department
    1946 Campus Drive
    Hyde Park, NY 12538-1499
    Phone: 1-800-CULINARY
    Alt. Phone: 845-452-9430
  • Carlton McCoy, CIA culinary arts alumni, is master sommelier at The Little Nell.

    Alumni Spotlight

    Carlton McCoy
    Master Sommelier, The Little Nell
     “I learned the kitchen basics working at my family’s catering business...”