We love to welcome campus visitors, but before you make your plans, please note that our visiting hours and restaurant hours may be affected.

Classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 19, 2019. Classes will resume on August 20.


  • 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 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 the CIA at Greystone in St. Helena, CA, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At The CIA at Copia in Napa, CA, The Restaurant at CIA Copia, Grove, and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Savor will be closed.

Shopping, Classes, and More for Enthusiasts

The Culinary Institute of America Talks with Rhode Island High School Students About Careers in the Food World

Chef Paul Prosperi

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – The Culinary Institute of America (CIA) in Hyde Park, NY was at Cranston Area Career and Technical Center in Cranston, RI on Thursday, October 3 for "Teaching with the CIA" day. Through these special events, retired faculty from the college travel throughout the United States to talk with high school students interested in a future in restaurants and many other food and hospitality-related fields.

Chef Paul Prosperi met with students and shared insights about careers in the foodservice and hospitality world. Chef Prosperi also demonstrated how to make Tiramisu with Lady Fingers for 25 juniors and seniors in the school's culinary arts program. He was a pâtissier in Paris and London and pastry chef and manager at the Essex House in New York City before his 17 years of teaching at the CIA. Recent graduate Douglas Ostroskey '13 was in attendance and shared his experiences as a CIA student.

The food world is one of the largest private-sector industries in the United States, and it continues to grow. In 2012, almost 900 recruiters actively sought out CIA students and graduates at the college's career fairs, a 30 percent increase from the year before. And, according to the National Restaurant Association, foodservice employment is outpacing the American economy as a whole for 14th straight year in 2013.

"Teaching with the CIA" was hosted by Martha Sylvestre, lead culinary arts instructor at the Cranston Area Career and Technical Center.

Photo Caption and Hi-Res Image

Retired CIA Chef Paul Prosperi demonstrates how to make Tiramisu for students at the Cranston Area Career and Technical Center in Rhode Island on October 3. (Photo credit: CIA/Nicole Nickerson)
View hi-res image >

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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