At CIA, you’ll discover that food can create connections, build communities, and make an impact—whether it’s in your backyard or on a global scale. Our students come from a variety of backgrounds and ...

November 2024. CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news ...

A Celebration of Culinary Migration, Tradition, and Connection. The scent of sauces and spices from across the globe filled ...

Are you a budding food entrepreneur? Do you see yourself at the helm of a major food group or leading a hospitality division? Do you have an interest in both food and business but aren’t sure what ...

Read more about CIA’s Worlds of Flavor, Pastrami with Horseradish and Cambodian Food. On this week’s podcast, Pat Cobe, ...

You will get a hands-on experiential foundation in the baking and pastry arts, including specialty breads, confectionery art, production desserts, design, advanced baking principles, menus, and café ...

Dr. Tim Ryan is the Culinary Institute of America’s first chancellor and was the longest-serving president of CIA, holding that role for 23 years. Dr. Ryan graduated from CIA in 1977 and received ...

Enjoy world-class facilities and expert faculty as you prepare for your dream career in this baking and pastry program. Classes, hands-on experience, and a real-world internship will all prepare you ...

Are you interested in exploring a future in food? Discover a world of exciting career opportunities at CIA. No Fee November! Apply now on our website and we’ll waive your application fee. Whether ...

If you have a passion for food, adding culinary knowledge and skills to your degree can help diversify your skill set and make you more desirable to industry employers. In the ACAP, you will learn the ...

There’s a growing demand in the food world for innovative professionals who can think way outside the box. Your Culinary Science bachelor’s degree will open doors in fields such as: Students taking ...

You will get a hands-on experiential foundation in the culinary arts, including classic and contemporary cooking techniques, flavor and menu development, nutrition, wines, production cooking, and ...