“Schools Of Hospitality”
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Culinary Institute of
America (CIA) - Hyde Park, NY
Now, more than 2,100 students are enrolled in the CIA’s bachelor's and associate degree programs in baking and pastry arts and culinary arts. The college’s core values of excellence, leadership, professionalism, ethics, and respect for diversity are practiced every day at the CIA. The hands-on practical experience acquired in 39 kitchens and bakeshops complement the focused liberal arts education taught at the college. All students complete an 18-week externship at one of 1,200 locations around the world. Students in the baccalaureate program also participate in a four-week Wine and Food Seminar in California.
In addition to the 150,000-square-foot main building, Roth Hall, major campus facilities include four residence halls and centers for continuing education, nutrition, baking and pastry, Italian cuisine, and student recreation. The CIA’s Conrad N. Hilton Library houses the largest collection of culinary publications in the country. Four campus restaurants and a bakery café also serve as classrooms.
Upon graduation, students receive an average of three job offers in the dynamic foodservice and hospitality industry and its many related fields. A network of more than 34,000 alumni has helped the CIA earn its reputation as America’s center for culinary education.
Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY, and at its branch for continuing education, The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers a baking and pastry certificate program. The CIA offers entry dates throughout the year in its degree progams. For admissions information, visit the CIA at www.ciachef.edu or call 1-800-CULINARY.
“Service of Hospitality
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Small Business Hospitality Association (SBHA)