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The Culinary Institute of America

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The Culinary Institute of America
College seal
Former name
New Haven Restaurant Institute (1946–1947)
Restaurant Institute of Connecticut (1947–1951)
Type Private
Established May 22, 1946[1]
Founder New Haven Restaurant Association
Endowment $109.7 million (2016)[2]
Chairman Jon L. Luther[3]
President L. Timothy Ryan[3]
Provost Mark Erickson
Academic staff
170[4]
Undergraduates 2,774 (Fall 2016)[5]
Location 4 U.S., 1 Singapore
Coordinates: 41°44′45″N 73°55′59″W / 41.745941°N 73.932959°W / 41.745941; -73.932959
Colors Green and gold[6]
         
Nickname Steels
Sporting affiliations
HVIAC
Website www.ciachef.edu

The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California, San Antonio, Texas, and the Republic of Singapore. The college, which was the first to teach culinary arts in the United States, offers associate and bachelor's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. In addition to professional education, the college also offers recreational classes for non-professionals. The college operates student-run restaurants on their four U.S. campuses. The school colors (green and gold) refer to the school's mission to sustain the environment and to strive for excellence.

The school was founded in 1946 in New Haven, Connecticut, as a vocational institute for returning veterans of World War II. With a growing student body, the school purchased a former Jesuit novitiate in Hyde Park in 1970, which remains its central campus. The school began awarding associate degrees in 1971 and bachelor's degrees in 1993. The school opened its St. Helena campus in 1995, its Texas campus in 2008, its Singapore campus in 2010, and its Napa campus in 2016.

History[edit]

An ornate Second Empire-style house
The Davies mansion at the time of its occupancy by the CIA
A four-story Neocolonial brick building
Roth Hall, the primary facility at the school's main campus

The New Haven Restaurant Institute was founded by culinary educator Frances Roth and Katherine Angell on May 22, 1946 in New Haven, Connecticut as a vocational training school for returning World War II veterans.[7] It was the first culinary college in the United States.[8] With assistance from Yale University, the school purchased the Davies mansion in New Haven's Prospect Hill neighborhood.[7][9] The first class consisted of sixteen students and the faculty included a dietitian, a baker, and a chef. In 1947 the school was renamed the Restaurant Institute of Connecticut to reflect its growing repute; the school's name was changed again to the Culinary Institute of America in 1951.[10]

Enrollment grew to approximately 1,000 students by 1969, beyond the capacity of its original campus, so the school purchased the St. Andrew-on-Hudson Jesuit novitiate in Hyde Park, New York in 1970.[7] In 1971, the college began awarding associate degrees, and opened its doors in Hyde Park in the following year. From 1974 to 1979, the school built three residence halls, a culinary library, a career planning center, and a learning resources center. From 1982 to 1984, the American Bounty and Caterina de' Medici Restaurants and St. Andrew's Café opened. In 1984, the school's continuing education center (later named the J. Willard Marriott Education Center) opened, and the school improved its teaching kitchens and constructed an experimental kitchen and food laboratory. In 1990, the school opened a baking and pastry facility, named two years later as the Shunsuke Takaki School of Baking and Pastry. In 1993, the school opened its Conrad N. Hilton Library and began offering bachelor's degree programs. In 1995, the school's first branch campus opened, the Culinary Institute of America at Greystone in St. Helena, California. In 1998, the Student Recreation Center was opened.

The Apple Pie Bakery Café opened in 2000, and the Colavita Center opened the following year. More residence halls were built at the school's Hyde Park campus in 2004. In 2005, Anton Plaza opened in Hyde Park while the Ventura Center for Menu Research and Development opened in St. Helena. The school's third campus opened in 2008 in San Antonio. Two years later, the CIA opened a campus in Singapore consisting of a facility on the campus of Temasek Polytechnic. In 2012, the CIA began offering a bachelor's degree program in culinary science, and in 2014 introduced a bachelor's degree in applied food studies.[10] Also, in 2012 the college was inducted into the Culinary Hall of Fame.[11] In 2015, the college expanded its recreation center and added a new dining facility for students, called The Egg; both are housed in the CIA's Student Commons building. In the same year, the college acquired a portion of Copia, a museum in downtown Napa, California that operated from 2001 to 2008. In 2016, the college opened a campus, the Culinary Institute of America at Copia, which houses the CIA's new Food Business School.[12] The college, which was outgrowing its St. Helena campus, purchased the northern portion of the Copia property for $12.5 million.[13] In September 2018, the CIA is launching a Bachelor of Science degree program in Hospitality Management.[14]

Campuses[edit]

The Marriott Pavilion, behind Roth Hall
Student Commons

Hyde Park, New York[edit]

The school's largest and primary campus operates four public restaurants for students to gain experience in kitchen and management skills. Food served at the American Bounty Restaurant highlights Hudson Valley produce and is prepared in the style of cuisines of the Americas. The Bocuse Restaurant serves traditional French food using modern techniques. It was the first of the school's restaurants, and opened as the Epicurean Room and Rabalais Grill in 1973, before being renamed the Escoffier Restaurant (after Auguste Escoffier) in 1974. In 2012 it was again renamed to honor Paul Bocuse, and given a $3 million renovation by Adam Tihany.[15] The Ristorante Caterina de' Medici is a restaurant with a focus on authentic Italian food. The Apple Pie Bakery Café has a casual atmosphere and serves sandwiches, soups, and baked foods.[16]

The school also frequently creates on-campus pop-up restaurants, including Post Road Brew House. The second of the campus' pop-ups, the gastropub opened in February 2016 in the General Foods Nutrition Center (formerly St. Andrew's Cafe).[17]

The campus offers intercollegiate, intramural, and club athletics. Its intercollegiate program began in 2004, and is affiliated with the Hudson Valley Intercollegiate Athletic Conference.[18]

Napa County, California[edit]

California campus
Romanesque stone building surrounded by shrubs
Main facility in St. Helena

The CIA has a branch campus in Napa County, California. The primary campus in St. Helena is known as the Culinary Institute of America at Greystone; the satellite campus in the city of Napa is known as the Culinary Institute of America at Copia. The campus runs associate degree programs 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 runs wine instruction classes and a certification program for wine professionals.

The campus also operates two restaurants. The Gatehouse Restaurant offers contemporary dishes using regional ingredients, and the Bakery Café by illy serves sandwiches, soups, salads, breads, desserts, and hot beverages prepared by students in the college's baking and pastry arts degree program. The campus formerly operated the Conservatory Restaurant, which was run by students of the Farm-to-Table concentration of the bachelor's degree program.[19]

The Copia satellite campus was purchased in 2015.[13] The building and grounds were formerly Copia, a museum in downtown Napa that operated from 2001 to 2008. The campus opened in 2016 as the Culinary Institute of America at Copia, to house the CIA's new Food Business School[12] and includes a restaurant, the Restaurant at CIA Copia.

San Antonio, Texas[edit]

Four-story school building
The CIA San Antonio

The San Antonio campus is located in Downtown San Antonio's Pearl Brewery, and runs associate degree programs in culinary arts and baking and pastry arts, as well as programs for professionals and food enthusiasts. The campus' restaurant, Nao Latin Gastro Bar, serves Latin American dishes in a contemporary style.[20] The campus also hosts seminars and conferences for foodservice professionals.[21]

Republic of Singapore[edit]

The Culinary Institute of America, with the Singapore Institute of Technology and Temasek Polytechnic, runs its bachelor's degree program in Culinary Arts Management in Singapore to graduates of Polytechnic institutions who have earned diplomas in hospitality, tourism, or culinary arts. Temasek Polytechnic and the CIA constructed a 30,000-square-foot (2,800 m2) educational facility with three teaching kitchens to house the programs.[22]

Organization and administration[edit]

The Culinary Institute of America is a nonprofit organization[a] governed by a 24-member board of trustees. These trustees are elected to three-year terms by the Members of the Corporation, the stakeholders of the CIA. Each trustee can serve a maximum of four terms. The board appoints the president and votes on major initiatives for operation of the college, including tuition and fees, nomination of new trustees, operating and capital budgets, planning, major construction projects, and bylaw changes and amendments.[24](p87) The school's board of trustees has 24 members, including Ralph Brennan, Fred Carl, Jr., Thomas Keller, Michael Mina, Robert A. Muh, Charlie Palmer, Roy Yamaguchi, and chairman Jon L. Luther.[3]

The college's president is L. Timothy Ryan, a graduate of the school and its fifth president.[4] The president's cabinet consists of seven vice presidents, the campus's provost, and its chief of staff.[24](pii)[25] There is proportionately a large number of departments, for operating various functions related to foodservice classes and restaurants.[24](pii)

Faculty[edit]

The school's full-time faculty number approximately 170.[4] The school differs from most colleges as its faculty is largely composed of chefs.[24](pii) The college employs a number of American Culinary Federation-certified Certified Master Chefs, as well as Master Bakers certified by the Retail Bakers of America. The faculty also includes authors of textbooks, magazines, and other published media. Many of the instructors are graduates of the school.[4]

Academics[edit]

Rows of cooking stations in a large room
Teaching kitchens at the Greystone campus
A two-story stone building and parking spaces
The Gatehouse Restaurant, Greystone's student-run restaurant

Degree programs[edit]

The college offers Associate in Occupational Studies degrees in either Culinary Arts or Baking and Pastry Arts at its New York and St. Helena campuses. The New York campus also offers Bachelor of Professional Studies degrees in Culinary Science and Applied Food Studies, a Bachelor of Business Administration degree in Food Business Management, and a Bachelor of Science degree in Hospitality Management (beginning September 2018).[26][14] The CIA's Texas campus offers Associate in Applied Science degrees in either Culinary Arts or Baking and Pastry Arts. In the bachelor's degree management programs, concentrations include Advanced Concepts in Baking and Pastry; Advanced Wine, Beverage, and Hospitality; Asian Cuisine; Farm-to-Table Cooking; Intrapreneurship; Italian Cuisine; and Latin Cuisine. Most of these concentrations include a semester away at either the CIA's California, Texas, or Singapore campuses.[27] Each program requires a 15-week externship at a CIA-approved foodservice operation. The school's degree programs are accredited by the Middle States Commission on Higher Education.[28]

The CIA also runs an accelerated culinary program for students who already have at least four years of experience in foodservice. The program includes the same basic classes as the school's associate degree programs, however the accelerated program does not include the externship requirement, and several classes are run with a faster-paced curriculum or including more in-depth material.[27]

The Food Business School[edit]

In spring 2015, the Culinary Institute of America opened the Food Business School, its center for executive and graduate education in business. The business school's professors were instructors at UC Berkeley, Stanford University, and UC Davis; some were chefs, restaurant consultants and other food industry employees.[29] Partners include the three California schools, Google, and Unilever.[30] CIA graduate Michael Chiarello is one of the first group of instructors. The school involves three separate courses, which involve online classes, 3- or 4-day sessions at the school's Greystone campus or other areas in the San Francisco Bay Area,[31] and multiple-month-long programs.[29] Tuition varies from $400 for a single course to $4,000 for an "intensive retreat". The program only offers certificates, although it may look into awarding graduate degrees. The school's dean and founder is William Rosenzweig.[30]

Other programs and courses[edit]

The college's New York campus also offers continuing education courses and certificate programs. The California and Texas campuses run several continuing education classes, and the California campus also has programs for wine professionals. A variety of programs for food enthusiasts are run as well at all the U.S. campuses. The college partnered with Epicurious in running an online cooking school featuring a variety of culinary classes.[32] The CIA also runs a certification program called ProChef, a program to recognize culinary and academic skills, as well as familiarity with business practices.[33]

Libraries and museums[edit]

The Conrad N. Hilton Library

The Greystone campus maintains the Margie Schubert Library, located adjacent to the school's teaching kitchens.[34]

The school's Archives and Special Collections department is located in the Hyde Park campus' Conrad N. Hilton Library. Highlights of the collection includes a Roman amphora displayed in the Archives Reading Room, menu covers for New York City's Chanterelle Restaurant which were designed by notable artists, and a 1556 Latin edition of Athenaeus' Deipnosophistae, volume 15.[35]

The college plans to open a college museum, the Chuck Williams Culinary Arts Collection at its Copia campus in 2017.[36]

Student body[edit]

Admissions[edit]

Undergraduate admission to the Culinary Institute of America is characterized by College Board as "less selective".[5] The Princeton Review, in its 2017 edition, gave the university an admissions selectivity rating of 70 out of 99.[37]

For the freshman class entering Fall 2017, the Culinary Institute of America received 989 applications of which 934 were accepted for a 94% admissions rate. The admitted students' academic profile showed an SAT average score of 970 to 1190, while the average composite ACT score was 17-23.[5] The school began accepting the Common Application in 2016, after becoming a member on August 1 of that year.[38]

Additionally, for the 2016-2017 academic year, the Culinary Institute of America received 443 transfer applications of which 98% were accepted, and 70% enrolled. The Culinary Institute of America admits all students on a need-blind basis.[5]

Enrollment[edit]

Demographics of student body (Fall 2016)[5][39]
Racial composition Student body New York (2010) US (2010)
Black 6% 15.9% 12.6%
Asian 7% 7.3% 4.8%
White 50% 65.7% 72.4%
Hispanic and Latino 16% 17.6% 16.3%
International 12% N/A N/A
Two or more races 4% 3.0% 2.9

In Fall 2016, the university had an enrollment of 2,774 undergraduate students (including 512 first-year students) and 19 graduate students. Of all students, 32% are from the state of New York[5] and 12.2% are international students, from 37 countries.[40] The student body has an average age of 22 years. 57% of students were in the top half of their high school class rank, with 6% in their class's top tenth.[5] The average high school GPA was 3.10.[37] 443 students applied to transfer to the CIA, with a 98% admission rate and 72% enrollment rate for those admitted. 82% of first-year students lived in college housing, while 61% of all undergraduates lived in college housing.[5] 100% of the student body is enrolled as full time students.[37]

In 2014, undergraduates were enrolled in five schools: the School of Culinary Arts, the School of Baking and Pastry Arts, the School of Business and Management, the School of Liberal Arts and Food Studies, and the School of Culinary Science and Nutrition.[27] Within the bachelor programs, 83% of student majors are in business management, 10% in culinary science, and 6% are interdisciplinary.[5]

As of July 2016, associate and bachelor's degree tuitions are $14,315 per semester ($28,630 per year). Other charges vary per campus. With board, supplies, and fees, the first semester is typically about $17,200, with later semesters around $16,500. Room fees vary, with New York per-semester rates from $3,210 for a double-occupancy room to $4,085 for a single. In California, on-campus quads or triples are $3,200, doubles are $3,800, and singles are $4,700. Tuition and residence hall rates are set to increase in July 2017.[41][42][43] In 2017, the Princeton Review estimated the average annual total for a student before aid was $46,846, and cost per credit hour before aid was $955. The average need-based financial aid was $13,950, and 100% of students judged to have financial need received aid; 64% of the student body.[5] The average need-based loan was $3,825, and the average loan debt per graduate was $51,200.[37] 88% of graduates were offered full-time employment within six months, with an average starting salary of $33,754 per year. Average earnings from on-campus employment were $2,355; the school offers federal and other work study accommodations.[40]

Publications[edit]

mise en place is the college's magazine for alumni and the public. The magazine aims to improve the relationship between the school, its alumni, and the public by providing information of interest about the college, its alumni, and students; covering of major issues and events concerning the college; and featuring the leadership and contributions of the school's alumni.[44]

La Papillote, the school's student newspaper, was established in 1979. The newspaper's stated purpose is to report the news of the institution to the students and other members of the campus community. The newspaper also examines contemporary issues of the industry to inform and challenge students' minds. The editor-in-chief position is held by a current student, and the paper uses submissions from students, chefs, and outside professionals.[45]

Branding[edit]

The CIA has a brand licensing program that sells branded products for foodservice operations and households, and it also publishes cookbooks for professional and home use. The school's general cookbook, The Professional Chef also has an interactive iPad edition that PC Magazine called "a new frontier for books."[46] During the late 1990s, the CIA produced the PBS television show Cooking Secrets of the CIA.[47]

Events[edit]

Beginning in April 2007, the school hosts the CIA Leadership Awards event annually to honor people for success and achievements in the foodservice industry. The events are organized as fundraising dinners, with CEOs and other prominent members of the industry attending, sponsoring student scholarships.[48] At the Leadership Awards event, the school issues the Augie Award, named for Auguste Escoffier, the French chef and restaurateur who popularized and modernized French cuisine. In 2017, Shep Gordon, Jacques Pépin, and Martha Stewart were each recipients of the award.[49][50]

In 2017, the CIA began hosting its Thomas Keller Golf Classic, a golf outing and fundraiser for student scholarships. The school hosted the inaugural event on June 17 at Silverado Resort and the school's Copia campus in Napa County, near Keller's restaurant the French Laundry.[51]

Notable people[edit]

Man with gray hair and a black suit
Anthony Bourdain, chef, author, television host

The CIA has approximately 49,000 graduates in the culinary industry.[52] Some of the college's notable alumni include:

In popular culture[edit]

Several books have been written about the school. 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.[76] 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.[77] 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 a student's experiences at the CIA. The 1995 film Heavy was partially filmed at the school, using interiors and exteriors of its buildings.[78] In 2015, the SyFy show Ghost Hunters filmed an episode about the school's Hyde Park campus.[79]

Notes[edit]

  1. ^ The college is a not-for-profit educational organization under United States Internal Revenue Code Section 501(c)(3).[23]

References[edit]

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Further reading[edit]

  • Bourdain, Anthony (2007). Kitchen Confidential: Adventures in the Culinary Underbelly (2 ed.). New York: Harper Perennial. ISBN 0-06-089922-0.  About education at the Culinary Institute of America.
  • Ruhlman, Michael (October 15, 1999). The Making of a Chef: Mastering Heat at the Culinary Institute. New York: Holt Paperbacks. ISBN 0-8050-6173-8.  About the author's experiences in classes at the school..
  • Ruhlman, Michael (July 31, 2001). The Soul of a Chef: The Journey Toward Perfection. New York: Penguin. ISBN 0-14-100189-5.  About the ACF Master Chef test held at the school.
  • Greenberg, Jan (November 2010). "Secrets of the CIA". Hudson Valley Magazine. Retrieved November 16, 2014. 

External links[edit]