Hudson Valley HS Wrestling

For more than 60 years, The Culinary Institute of America has been at the apex of the food world. It first opened back in 1946 as the New Haven Restaurant Institute in Connecticut with three instructors; a chef, a baker and a dietitian. It was a vocational school for WWII veterans and offered a 16-week program.

As the food industry grew, so did the school. By 1965 the enrollment grew to 400 students and operated a $2 million state-of-the-art facility. With continued growth, the school needed a larger facility so it moved to a former Jesuit seminary in Hyde Park, NY where it continues to prosper.

In 1981, the CIA became the only school authorized to administer the American Culinary Federation's (A.C.F.) master chef certification exam. The CIA employs the largest concentration of master chefs certified through the 10-day A.C.F.-sponsored exam.

Today the CIA's physical assets are valued at $148 million and its total annual budget is in excess of $102 million. The college currently enrolls more than 2,700 students in its degree programs and employs more than 125 chef-instructors and other faculty members representing 16 countries.

Programs of Study

Culinary Arts - Associate in Occupational Studies (AOS)

This is where you will develop the essential skills in all aspects of culinary arts to enter into the food industry with confidence that you can succeed. The 21-month intensive program will prepare you in classic and contemporary culinary techniques as well as international cuisines. You'll also learn basic baking and pastry skills, menu development, food safety and much more.

After completing your freshman year, you'll gain practical experience by participating in an 18-week paid externship at one of more than 1,100 CIA-approved locations around the world. You’ll return to campus for more classes and hands-on experience in three of four on-campus, public dining restaurants.

Baking & Pastry Arts - Associate in Occupational Studies (AOS)

If your goal is to enter the foodservice industry as a baker or pastry chef, this program will provide extensive knowledge and experience. The CIA's 21-month program develops competency in baking bread, preparing desserts, confections, pâtisserie and pastry. You'll also learn basic cooking skills and food safety, as well as how to write a menu and cost controls.

Culinary Arts Management - Bachelor of Professional Studies (BPS)

The CIA’s Bachelor’s Degree Program is similar to the AOS in Culinary Arts Program but longer, more extensive and with a wider range of studies. This 38-month program will help prepare you to enter the ever-more demanding food industry by developing your culinary AND business skills. Not only will you learn to cook but you’ll also become an effective leader in a very challenging occupation.

Besides learning the skills described in the AOS in Culinary Arts, you will delve into world history, international cultures, marketing, finance, and how to work and supervise others. You'll have courses in psychology, ethics, management and interpersonal communications.

Baking and Pastry Arts Management - Bachelor of Professional Studies (BPS)

Take the AOS in Baking & Pastry Arts, add business, psychology, communications, ethics, and management classes and you'll get an understanding of the bachelor’s program. An intense 38-month program designed to develop proficiency in baking and pastry arts along with the business skills you'll need to succeed in the world of professional baking.

This program takes you beyond baking skills, developing your leadership and creative abilities. As with all CIA degree programs, there is an 18-week paid externship and on-campus restaurant rotation.