About the CIA
The World’s Premier Culinary College
The Culinary Institute of America (CIA) is the recognized leader in culinary education for undergraduate students, foodservice and hospitality professionals, and food enthusiasts.
The college awards bachelor’s and associate degrees, as well as certificates and continuing education units, and is accredited by the prestigious Middle States Commission on Higher Education.
Founded in 1946 in downtown New Haven, CT to provide culinary training for World War II veterans, the college moved to its present location in Hyde Park, NY in 1972. In 1995, the CIA added a branch campus in the heart of California’s Napa Valley—The Culinary Institute of America at Greystone. The CIA continued to grow, and in 2008, established a second branch campus, this time in San Antonio, TX.
From its humble beginnings more than 60 years ago with just 50 students, the CIA today enrolls more than 2,800 students in its degree programs, approximately 3,000 in its programs for foodservice and hospitality industry professionals, and more than 3,500 in its courses for food enthusiasts.
Leading the Way
Throughout its history, The Culinary Institute of America has played a pivotal role in shaping the future of foodservice and hospitality. This is due in large part to the caliber of people who make up the CIA community—its faculty, staff, students, and alumni—as well as their passion for the culinary arts and dedication to the advancement of the profession.
Headed by the visionary leadership of President Tim Ryan ’77, The Culinary Institute of America faculty brings a vast breadth and depth of foodservice industry experience and insight to the CIA kitchens, classrooms, and research facilities. The faculty’s more than 140 members have worked in some of the world’s finest establishments, earned industry awards and professional certifications, and emerged victorious from countless international culinary competitions. And they continue to make their mark on the industry, through the students they teach, books they author, and leadership initiatives they champion.
The influence of the CIA in the food world can also be attributed to the efforts and achievements of our more than 40,000 successful alumni. Our graduates are leaders in virtually every segment of the industry and bring the professionalism and commitment to excellence they learned at the CIA to bear in everything they do.
The CIA’s bachelor’s and associate degree programs in culinary arts and baking and pastry arts feature more than 1,300 hours of hands-on learning in the college’s kitchens, bakeshops, and student-staffed restaurants, along with an 18-week externship at one of more than 1,200 top restaurant, hotel, and resort locations around the world. The bachelor’s degree programs, offered at the Hyde Park, NY campus, also include a broad range of liberal arts and business management courses to prepare students for future leadership positions, as well as a Food, Wine, and (Agri)culture travel experience in one of the world’s top culinary regions.
The college’s culinary arts certificate program is designed for students interested in an entry-level position in the food world and those already working in the foodservice industry who want to advance their careers. The CIA also offers an Accelerated Culinary Arts Certificate Program (ACAP), which provides graduates of baccalaureate programs in hospitality management, food science, nutrition, and closely related fields with a solid foundation in the culinary arts and the career advancement opportunities that go along with that skill base. And the Accelerated Wine and Beverage Certificate Program (AWBP) gives students an in-depth, multisensory understanding of the beverage world and prepares them for a variety of careers in this important area of the hospitality industry.
Main Campus—Hyde Park, NY
Bachelor’s and associate degree programs
The CIA’s main campus in New York’s scenic Hudson River Valley offers everything an aspiring or professional culinarian could want. Students benefit from truly exceptional facilities that include 41 professionally equipped kitchens and bakeshops; five award-winning, student-staffed restaurants; culinary demonstration theaters; a dedicated wine lecture hall; a center for the study of Italian food and wine; a library with nearly 84,000 volumes; and a storeroom filled to brimming with the finest ingredients, including many sourced from the bounty of the Hudson Valley.
The CIA at Greystone—St. Helena, CA
Associate degree programs and certificate programs
Rich with legendary vineyards and renowned restaurants, California’s Napa Valley offers students a truly inspiring culinary learning environment. At the center of it all is the CIA at Greystone—a campus like no other, with dedicated centers for flavor development, professional wine studies, and menu research and development; a 15,000-square-foot teaching kitchen space; demonstration theaters; and the award-winning Wine Spectator Greystone Restaurant.
The CIA San Antonio—San Antonio, TX
Created to advance the appreciation of Latin American cuisines and the careers of the culinarians who prepare them, the CIA San Antonio offers a variety of education programs and is home to the Center for Foods of the Americas research initiative. The campus includes three teaching kitchens, two skills kitchens, a bakeshop, demonstration theaters, and a unique Latin Kitchen that features both indoor and outdoor professional cooking facilities. Students also gain practical experience in the on-campus CIA Bakery Café.