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

Richard Coppedge, CIA Professor—Baking and Pastry Arts

Faculty Bio: Richard J. Coppedge, Jr.

Baking and Pastry Arts
Professor—Baking and Pastry Arts
Education and Credentials: CMB
“This place is full of food and people dedicated to the world of food. Immerse yourself.”

I teach the baking and pastry arts class, Advanced Baking Principles. I introduce students to baking in regards to dietary restrictions and or allergen awareness baking situations.

One of my jobs as instructor is to get students to 'think'. Most students learn very quickly, while others need more time. I'm proud of working with students and reminding them about the many things required in baking and pastry. Every day is an adventure.

The CIA stands out from other culinary or traditional schools & colleges because this place is full of food and people dedicated to the world of food. Immerse yourself. I've enjoyed watching the growth of the campus buildings.

My advice to students is to remember humility and dedication to this business. Prepare good, clean food. Eat right, and be active before health issues become a reality. Life isn't always fair. Remember, hard work is required in the "hospitality" business.

My pets, ice hockey and bicycling are pastimes I enjoy when I'm not working. I use Facebook, but no hashtags for me!

BS, AS, Johnson & Wales University, Providence, RI.

Professional Background:
Assistant Professor, Johnson & Wales University. Formula Designer/Bread Baker, Narragansett Bay Baking Co., Newport, RI. Baker/Chef, South Shore YMCA, Sandwich, MA. Bakery Manager, Providence Bagel Co., RI. Pastry Chef, The Dunes Club, Narragansett, RI. Baker, Walt Disney World, FL. Evening Pastry Cook, The Ritz-Carlton Hotel, Boston.

Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; 1994 CIA Faculty Member of the Year; Diploma-Bread Display, 1994 and 1995, New York Food Show; Diploma, 1993 New York Food Show; Bronze Medal, Individual Pastry Buffet, ACF; First Place: Pastry Grand Buffet Work; Silver Medal: Bread Display; Judges Award: Sugar Display; Boston Food Show; Bread Centerpiece, Salon of Culinary Arts, NYC.

Bread Bakers Guild of America; Retail Bakers of America.

Gluten-Free Baking with The Culinary Institute of America.

Contact Us

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