Culinary Institute of America
|This article relies on references to primary sources. (October 2008)|
|The Culinary Institute of America|
|President||L. Timothy Ryan, EdD|
|Location||Hyde Park, New York, USA|
|Campus||3 U.S. locations, 1 Singapore location|
The Culinary Institute of America (CIA) is a culinary college located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA has branch campuses in St. Helena, California, and San Antonio, Texas, as well as a campus in Singapore. It is a not-for-profit academic institution of higher learning. The college offers traditional associate and bachelor's degrees, and the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The college also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services.
The college operates on-campus restaurants in Hyde Park, St. Helena, and San Antonio. In addition to professional education, the college also offers recreational classes for non-professionals and branded cookware for the home cook. A number of books, videos, and training materials created by the faculty and staff of the CIA may be obtained for training professionals and non-professionals.
- 1 History
- 2 Education
- 3 Campus Media
- 4 Branch Campuses
- 5 International Location
- 6 Restaurants
- 7 Branding
- 8 Augie Award
- 9 Notable alumni
- 10 In popular media
- 11 Awards
- 12 References
- 13 External links
The college was founded by Frances Roth and Katharine Angell in 1946 as the New Haven Restaurant Institute in New Haven, Connecticut. The first class consisted of 16 students and the faculty included a dietitian, a baker, and a chef. It was founded as a vocational training school for returning veterans of World War II. In 1951, the name was changed to The Culinary Institute of America. In 1972, the school moved to a former Jesuit novitiate in Hyde Park, New York. The school colors green and gold refer to the school's mission to sustain the environment and the strive for excellence.
The college offers Bachelor of Professional Studies (BPS) degrees in Culinary Arts Management, Baking and Pastry Arts Management, and Culinary Science at its New York campus, and Associate in Occupational Studies (AOS) degrees in either Culinary Arts or Baking and Pastry Arts at its New York and California campuses. The CIA's Texas campus offers Associate in Applied Science (AAS) degrees in either Culinary Arts or Baking and Pastry Arts. Admission requires either a minimum of six months foodservice experience in a non-fast-food environment with a professional kitchen, one year in a high school culinary arts program active in select National Student Organizations (NSOs), or a semester of college-level work in hands-on cooking and baking classes. Each program requires an 18-week externship at a CIA-approved site in the industry. In the bachelor's degree management programs, students can choose from concentrations such as "American Food Studies: Farm-to-Table Cooking," "Advanced Wine, Beverage, and Hospitality," or "Latin Cuisines" to focus their studies in a particular area of the profession. These concentrations include a semester away at either the CIA's California campus in the Napa Valley or its Texas campus in San Antonio.
The CIA also offers an accelerated culinary program for students who already have four or more years experience in the industry, but wish to obtain an associate degree from the CIA. This program includes the same basic classes as the regular AOS programs, but lacks the externship requirement, and some classes may be presented at a faster pace or include more in-depth material.
The CIA's degree programs are fully accredited by the Middle States Commission on Higher Education.
Continuing education and non-professional courses
The college's New York campus also offers continuing education courses, certificate programs, and training materials for foodservice professionals. The CIA's California and Texas campuses feature numerous continuing education classes for culinary professionals, and the CIA at Greystone also has programs for wine professionals. A variety of programs for food enthusiasts are offered as well at all three of the college's U.S.-based campuses. In addition, the CIA partners with Epicurious to offer an online cooking school featuring a variety of culinary classes.
The CIA offers a certification program called ProChef, a three-tiered system that will take the chef through ProChef I, ProChef II and ProChef III, each step recognizing skills attained in the kitchen and academically, and familiarity with business practices.
The college's current president is Timothy Ryan, EdD. The faculty is broad in scope with more than 170 different faculty members coming from over 15 different countries. The college employs the largest number of Certified Master Chefs who are certified through the ACF. The faculty also includes award-winning authors of textbooks, magazines, and other published media. Many of the instructors are themselves graduates from the CIA.
La Papillote has been the newspaper of The Culinary Institute of America since 1979. According to the newspaper's published "Compact," its primary purpose is to report the news of the institution to the students and other members of the campus community, and to examine contemporary issues of the foodservice and hospitality industry to inform, challenge, and develop the minds of students as they aspire to leadership roles in their chosen profession. The Editor-in-Chief position is held by a current student, and the paper accepts submissions from students, chefs, and outside professionals.
mise en place
mise en place is the college magazine for alumni and friends of the CIA. The magazine's mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by providing information of interest about the college, its alumni, and students; presenting substantive, balanced, and accurate coverage of major issues and events concerning the college; highlighting alumni leadership and contributions to the foodservice industry; and creating a forum to help alumni network and build community.
The CIA at Greystone
The CIA maintains a branch campus in St. Helena, Napa Valley, California, The Culinary Institute of America at Greystone. The California campus offers associate degree programs in culinary arts and baking and pastry arts, as well as certificate programs, continuing education courses, custom classes, conferences, and seminars including the Worlds of Flavor International Conference & Festival each year. The Rudd Center for Professional Wine Studies offers classes on wine instruction and also features a certification program for wine professionals. The campus also operates the Wine Spectator Greystone Restaurant, which features local, seasonal ingredients showcasing California's regional cuisine; The Bakery Café by illy, which offers a variety of sandwiches, soups, salads, breads, pastries, desserts, and coffee drinks prepared by students in the college’s baking and pastry arts degree program; and The Conservatory Restaurant, a student-led “crop-up” restaurant that is the culmination of the college's Farm-to-Table Cooking concentration.
The CIA San Antonio
Located in Downtown San Antonio's historic Pearl Brewery, the CIA San Antonio offers associate degree programs in culinary arts and baking and pastry arts, as well as programs for industry professionals and food enthusiasts. The campus's Center for Foods of the Americas was created to promote diversity in the U.S. foodservice industry, and offers additional educational opportunities for industry professionals. The CIA San Antonio's restaurant on campus, Nao: New World Flavors, features Latin American dishes that spotlight the flavors of Central and Latin America, the many regions of Mexico, and the islands of the Caribbean. The on-campus CIA Bakery Café serves light café fare including soups, salads, and sandwiches, as well as a selection of classic pastries made with specialty items from Latin America and Mexico. The CIA’s Texas campus also hosts seminars and conferences for foodservice professionals.
The CIA Singapore
The Culinary Institute of America, in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, offers its Bachelor's Degree Program in Culinary Arts Management in Singapore to graduates of Polytechnic institutions who have earned their diplomas in Hospitality & Tourism Management, Leisure & Resort Management, or Culinary & Catering Management, as well as to other hospitality, tourism, and culinary diploma program graduates. To create the right facility for the program, Temasek Polytechnic worked with the CIA to complete a 30,000-square-foot (2,800 m2) educational facility that includes three professional teaching kitchens.
The CIA operates four public restaurants on its campus in Hyde Park, New York. Students gain experience in both back-of-the-house kitchen and front-of-the-house management skills. The American Bounty Restaurant offers dishes that feature cuisines celebrating the diversity of foods of the Americas. The Bocuse Restaurant serves traditional, regional French cuisine re-envisioned through the lens of modern techniques. The Ristorante Caterina de' Medici is an Italian restaurant featuring authentic Italian cuisine. Finally, the Apple Pie Bakery Café features a casual atmosphere offering sandwiches, soups, and baked items. At its California campus, the college operates the Wine Spectator Greystone Restaurant—featuring California's bounty from the land and sea as well as an extensive wine list; The Bakery Café by illy, offering savory items, baked goods, and coffee drinks; and The Conservatory Restaurant, a student-led “crop-up” restaurant that is the culmination of the college's Farm-to-Table Cooking concentration. The Texas campus is home to Nao: New World Flavors, which features Latin American dishes rooted in tradition and reinterpreted using new perspectives, ingredients, and techniques; and the CIA Bakery Café, which offers light café fare and classic pastries made with specialty items from Latin America and Mexico.
The CIA has a brand licensing program in cooperation with Broad Street Licensing Group offering branded products for both foodservice professionals and consumer housewares. The Masters Collection is a line of high-end cookware, cutlery, bakeware, and culinary tools for use in the home kitchen which was created by the CIA's faculty of Certified Master Chefs and tested at its Hyde Park campus.
The CIA also publishes cookbooks, for both professional and home use. Their flagship book, The Professional Chef, is a standard text for professional culinary education. The Professional Chef is also available in an interactive iPad edition that PC Magazine called "a new frontier for books." The college publishes numerous books aimed at home chefs as well. During the late 1990s, the CIA produced Cooking Secrets of the CIA, a PBS television show still occasionally shown in reruns.
The Augie Award is an honor given by the CIA to recognize the success and achievements of individuals in the foodservice industry. The “Augie” was named for Auguste Escoffier, one of the world’s most renowned and influential chefs. The Augie Award is presented at the CIA’s annual Leadership Awards gala; the first Augies were given in April 2007.
2013 Augie Award winners
Exemplifying a tradition of innovation and leadership:
- Rick Bayless - for his contribution to the understanding of World Cuisines and Cultures. He is chef/owner of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, award-winning cookbook author, and Emmy-nominated host of the PBS series Mexico: One Plate at a Time.
- Daniel Humm - for his dedication to Professional Excellence and Innovation. Chef Humm is a James Beard Foundation award–winning chef and owner of three-Michelin-star restaurant, Eleven Madison Park, and NoMad Hotel in New York City.
- CIA alumnus Clifford Pleau ’81 - for his focus on Health and Wellness. As culinary director of Seasons 52, Chef Pleau uses local, seasonal flavors and natural cooking techniques throughout the casually sophisticated grill and wine bar.
- Walter Robb - for his commitment to Sustainability and Food Ethics. Co-CEO of Whole Foods Market Inc., Robb is credited with developing a customer-centric organization with the mission of changing the way the world eats.
In popular media
Several books have been written about the CIA. Journalist Michael Ruhlman, in his first book about the CIA, The Making of a Chef, documents his experiences as an "undercover student" as he passes through the classes at an accelerated rate. In another book, The Soul of a Chef, he documents seven chefs taking the ACF Master Chef test held there semi-annually. Kitchen Confidential by Anthony Bourdain also features an in-depth discussion of the author's education at the CIA. And the book Beaten, Seared, and Sauced: On Becoming a Chef at The Culinary Institute of America by Jonathan Dixon, provides a first-hand experience of what it's like to be a student at the CIA.
- As of March 19, 2012. "All U.S. and Canadian Institutions Listed by Fiscal Year 2011 Endowment Market Value and Percentage Change in Endowment Market Value from FY 2010 to FY 2011". 2011 NACUBO-Commonfund Study of Endowments. National Association of College and University Business Officers.
- The Culinary Institute of America, "Our Story".
- The Culinary Institute of America, "Degree Programs".
- The Culinary Institute of America, "Certificate Programs".
- The Culinary Institute of America, "Continuing Education".
- Epicurious Online Cooking School, "http://cookingschool.epicurious.com/"
- The Culinary Institute of America, "ProChef Certification".
- The Culinary Institute of America, "CIA Faculty".
- The Culinary Institute of America, "The Culinary Institute of America at Greystone".
- The Culinary Institute of America, "The Culinary Institute of America, San Antonio".
- The Culinary Institute of America, "Restaurants".
- The Culinary Institute of America, "Campus Store".
- PC Magazine, "http://www.pcmag.com/article2/0,2817,2395203,00.asp".
- The Professional Chef, 9th edition, by The Culinary Institute of America, "https://www.inkling.com/store/book/professional-chef-cia-9th".
- Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly, 2nd ed. Harper Perennial: New York, 2007. ISBN 0-06-089922-0
- Ruhlman, Michael. The Making of a Chef: Mastering Heat at the Culinary Institute, Holt Paperbacks: New York, October 15, 1999. ISBN 0-8050-6173-8
- Ruhlman, Michael. The Soul of a Chef: The Journey Toward Perfection, Penguin New York, July 31, 2001. ISBN 0-14-100189-5
- Official website
- The Culinary Institute of America's Hyde Park, NY Restaurants
- Instructional videos produced by the CIA on YouTube