Location:The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538
Description
For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. The faculty, facilities, and academic programs offered at our campuses in Hyde Park, NY and St. Helena, CA are second to none. There's a whole menu of reasons why the CIA stands out from the crowd:
• Widespread recognition as the leader in culinary education throughout the foodservice and hospitality industry, giving you an outstanding credential to carry forth throughout your career.
• More than 125 instructors from 16 countries, including the most American Culinary Federation-Certified Master Chefs in all of culinary education.
• Outstanding facilities—41 kitchens and bakeshops, five public restaurants, and a comprehensive culinary library on campus in Hyde Park; and six professional cooking and baking suites and a restaurant at our Greystone campus in California's Napa Valley.
• Academic programs that give you the strong foundation and extensive knowledge to realize your dreams in the diverse, exciting food world.
• Prestigious accreditation from the Middle States Commission on Higher Education.
Ventura Foods Center for Menu Research and Development-
An ideal environment for food service education, product and process development, conferences, and research.
Class rooms and ideation suites-
Where team members from diverse aspects of the food industry develop R&D strategies that meet customer needs and business objectives.
Theatre-style kitchen-
Used for cooking demonstrations, prototype testing, new media projects, and development of marketing materials thumbnail
Conference center-
Equipped with the latests audio visual technologies to support large and small conferences thumbnail
Teaching kitchen-
Where prototypes developed in ideation sessions and conference break outs come to life thumbnail William's Center for Flavor Discovery
The restaurant-laboratory where chefs, operators, suppliers, consumers, and sensory scientists converge to focus and analyze flavor in a real world setting thumbnail
Campus gardens-
Herb, fruit, and vegetable gardens overflowing with fresh and local flavors to inspire creativity and healthy menu concepts
Featured Faculty
Leaders in Their Field-
The most important ingredient in any college's recipe for success is its faculty and staff, and at The Culinary Institute of America, our teaching team is world-class. No other culinary college can match the breadth and depth of knowledge offered by our faculty—more than 130 chefs and instructors from 16 countries, many of them industry leaders.
At the CIA, the person standing at the head of your class or directing your academic program might be:
* A Master Chef, Pastry Chef, or Baker certified by the prestigious American Culinary Federation; the CIA has more ACF-certified master chefs than any other college in the world
* The winner of the Culinary World Cup or the Gold Medal at the Culinary Olympics
* A published author of acclaimed textbooks or cookbooks
* A respected food resource featured in the latest issue of Bon Appétit, Nation's Restaurant News, or Food & Wine
* A savvy management professional with extensive experience in the business of food
When you combine teachers of this caliber with small classes and supportive personal attention, you get extraordinary learning results. They know what it takes to prepare you for the exciting and challenging world that lies ahead.
