Students at The Culinary Institute of America have one very important thing in common—a passion for food. It’s an enriching mix at the CIA, with half of the students attending directly out of high school and half coming as career changers, graduates from other institutions, or professionals looking to advance themselves. Such a diversity of backgrounds and life experiences creates a stimulating learning environment and a vibrant campus community.
The not-for-profit CIA offers world-class bachelor’s and associate degrees in culinary arts and baking and pastry arts. They provide a perfect blend of hands-on practice (more than 1,300 hours) with management and liberal arts courses to prepare students for success in the wide variety of careers available in the food world. A CIA credential is highly sought-after by foodservice employers, and the college’s 46,000-strong network of alumni—many of whom are industry leaders and innovators—is a testament to that.
The CIA also offers certificate programs in culinary arts and wine and beverage studies, and has a broad selection of inspiring programs for professionals and food enthusiasts that range from one-day classes to week-long CIA Boot Camps.
With many students having important issues such as work and family to consider, the college’s unique year-round admission makes it easier for them to start their degree education when it’s most convenient. And students who choose the non-traditional Winter or Spring entry dates typically receive special scholarships and grants, study with peers of similar background and experience, and have smaller class sizes to allow for more individualized attention.
The CIA has four campuses across the U.S. and internationally—in Hyde Park, NY; San Antonio, TX; St. Helena, CA; and Singapore. Each offers its own unique environment, but they all share the CIA’s famous commitment to education excellence.