The Culinary Institute of America (CIA) is a culinary school located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has satellite campuses in St. Helena, San Antonio, and in New York City. It is a not-for-profit academic institution of higher learning. The school offers traditional associate and bachelors degrees taught by the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The school also offers continuing education for professionals in the hospitality industry as well as conferences and travel programs.
The school operates multiple restaurants on both campuses. In addition to professional education, the school also offers recreational classes for non-professionals and has also branded cookingware for the home cook. A number of books, videos and training materials created by the faculty and staff of the CIA can be attained for training professionals and non-professionals.
The school was founded by Frances Roth and Katharine Angell in 1946 as the New Haven Restaurant Institute in New Haven, Connecticut. Initial enrollment was fifty 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 1970, the school moved to a former Jesuit seminary in Hyde Park, New York.
The college offers both Bachelor of Professional Studies (B.P.S) and Associate of Occupational Studies (A.O.S) degrees in either Culinary Arts or Baking and Pastry Arts. The Bachelor program was created under the direction of former CIA president Ferdinand Metz. Admission requires a minimum of six months food service experience. Each program requires an 18-week externship at a CIA-approved site in the industry.
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.
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| Percent of Students International: | 6% |
| On-Campus Housing Available: | Yes |
| Percent of Students Living On-Campus: | 57% |
| Freshman Students Required to Live on Campus: | No |
| Tuition & Fees (undergraduate) | Expenses | ||
Average Tuition for Full-Time Undergrads: |
$ 19,180 | ||
Required Fees for Full-Time Undergrads: |
$ 1,110 | ||
| Financial Aid | Avg. Amount Received | % of Students Receiving Aid | |
Federal Grants: |
$ 1,776 | 47% | |
State and Local Grants: |
$ 2,206 | 9% | |
Institutional Grants: |
$ 4,233 | 71% | |
Student Loans: |
$ 10,188 | 74% | |
Any Aid: |
74% |
| Acceptance Rate: | 69% (Selective) |
| Application Fee: | $ 30.00 |
| Formal Demonstration of Competencies: | Not Required |
| High School Diploma or Equivalent: | Not Required |
| High School GPA: | Recommended |
| High School Rank: | Recommended |
| High School Record: | Required |
| Recommendations: | Required |
| TOEFL: | Required |
| Test Scores: | Recommended |
College Advice
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Hi, I'm thinking about applying to CIA. I did some research about it, and I was wondering if you know how much the dorms are? How long are the classes if your going to pursue as a full-time student? Also, what do you need in order to get into this college? I talked to a rep. from the college fair, and he said you need to work at food services, and get a good score on the SAT is this true? (about the food service experience). How is the college life there? Also, what is there style in clothing for college? Thank you so much!
Also, do you think it a waste of time if I want to major in culinary arts, and still go for pastry arts as a secondary? Its 3 years and 2 months, plus another.
13 months ago
Best Answer
First of all...CIA is a great school I toured there once when I was in HS (i went to school in NY) at the time I was considering being a chef and my hs cooking class took a field trip there. Te school is wonderful, but grueling. From what i remember about the tour the campus is huge but very state of the art. They are VERY strict about attendance and conduct. The simplest things can get you expelled (so be good.lol) The instructors are TOP professionals in their fields with real experience, so bobby from burger world need not apply.lol. They are also VERY competitive for admission, so you must be an A++ student, you are not only competing with other HS students but culinary professionals seeking admittance. The students on campus seem very friendly but the instructors take their courses VERY seriously. One instructor was upset because our guide allowed us to look in the windows into his kitchen (which is the classroom)and a few students were distracted. The food on campus is great though. YUM. I wouldnt mind going back for the food. I didnt become a chef, probably because I saw how hard the orkload was at CIA and at the time I was a bit of a HS slacker. lol.
Good luck...if youre truly dedicated this is definitely the school to try for...( a few cooking shows that you see on tv are actually filmed in the school btw)
oops forgot to mention: as for clothes, everyone i saw had on chef uniform (checkered pants, white jacket w/your name, chef hat) if youre in class you wear uniform. Everyone on campus was extra friendly too. lots of students were eager to show us around when we were allowed to just roam the school fr about an hour. A few hot guys on campus that can cook too (always a bonus.) lol. YOu'll love it there.
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Anyone know anything about this school? To employers is it just as prestigious as the school in NY? Is it easier to be admitted to? I am specifically interested in the Baking and Pastry Arts program.
17 months ago
Best Answer
This school is located in the heart of Napa Valley, in St. Helena (2555 Main St, St Helena - (707) 967-1010). I have eaten there many times, used to live right down the street, and am familiar with its reputation. The CIA St. Helena is extremely prestigious. The training is comprehensive and well-regarded.
The admission competition is not as severe for the St. Helena branch as it is for the NYC branch, for the simple fact that NYC has so many concentrated restaurants funnelling students into that school.
Even better -- if you are accepted -- you will within a 15 mile radius of some of the best restaurants and wineries in the country, and will be able to see your practice in action. You may be familiar with The French Laundry? Silver Oak Vineyards? All these are within 15 minutes of the CIA.
But is it any good in the pastry department? Absolutely. Their chefs focus not only on the basics (creme brulee, cakes), but on pushing the envelope, emphasizing using local produce and ingredients and pairing them with appropriate wines.
It's a wonderful, gorgeous place in a serene setting. You will love it.
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I have taken courses in high school as well as an internship. I cook all the time at home and I can say that it is my life's passion. How much experience is required to go somewhere like Culinary Institute of America??
17 months ago
Best Answer
I recently graduated from the Culinary Institute of America, so i should know. You need 6 months experience in a restaurant that makes at least 50% of food from scratch. of course more experience is better, i had a year and a half going in and i felt it was just right. Instead of the experience you can also go if you have a vocational high school degree in culinary arts. Regrdless if you even apply to other schools who dont require experience i beg you to please get experience. You dont know that you want to do this with your life unless you've already experienced first hand in a professional setting. I;ve known many people who cook at home but go to work in a restaurant and discover they hate it. Its not just about cooking, its about accuracy, commitemnt, long hours, hard labor, stress and obsession
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I know that CIA is the top culinary school, but JWU seems promising as well. Which in your opinion will serve a better college experience and give me the skills I need to succeed in the food industry. (also, which would I have a better chance at getting into if I would have about 1-2 years of cooking experience outside of the home during high school)
17 months ago
Best Answer
I attended CIA for my associates degree in Culinary Arts, and now i am attending JWU for my bachelors degree in food service management (in the hospitality college, seperate from the college of culinary arts). Maybe im biased, but i can tell you from my observations the CIA is leaps and bounds ahead of JWU in terms of a quality culinary education. My suggestion is to do like i did, go to CIA for the culinary education, go elsewhere for an education in business/hospitality etc. the only reasons i could think of to go to JWU culinary are that its more of a "normal" college. In a city, more people of college age etc. As far as education, CIA is king. I've been criticized that i sy CIA is better because i went there. In truth its the reverse, I went to CIA BECAUSE its the best. At Johnson & Wales if you dont have high enough of a GPA, or for other reasons, you can get stuck working in the school's "dining halls" instead of going on a regular internship which is called "co-op". These dining halls are inferior to even other regular colleges, most food is bought frozen and partially prepared. Its mostly heat and eat stuff and this is supposed to be their "hands-on" education. Sad really. CIA also has more Certified Master Chefs, superior facilities, a well deserved reputation, a culture that is much more food focused and of course , numerous well renowned alumni. These alumni include Sara Moulton, Michael Chiarello, Anthony Bourdain, Roy Yamaguchi, Cat Cora, Todd English, Rocco DiSpirito, the winners of both seasons of Top Chef as well as many others. The only notable alumni of JWU is Tyler Florence and Michelle Bernstein. Eeril Lagasse isnt a true alumnus as he in fact dropped out before graduation, but was later awarded an "honorary degree". Everyone at CIA has industry experience, that means everyone there already knows this is what they want to do. These people are committed to food. At JWU many sudents dont have industry experience, and come to JWU and find out they really dont care about food, there's no real love of food, to them its just what they do in class. Of course i speak in generalizations, but from experiencing CIA and being constantly around JWU culinary i feel i can speak rather accurately about how the experience is at both.
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Hey, I want to persue a career in cooking, and I saw a cool college called the Culinary Institute of America. If anyone goes there or have ever been there, I want to know what it's like. Just anything that is interesting about the school or that I should know about. Or, can you recommend any other great Culinary collages? I'm only 14, so there is no huge rush, but I just want to have an idea of where I would like to be going. Thank you so much!
19 months ago
Best Answer
Actually,`CIA is in New York state. It is on the Hudson River. It is the best culinary program in the US, without question. Students with a CIA degree are highly sought after by the best restaurants in the nation.
On campus, there is a dining room / restaurant run by the students that is booked years in advance, and is quite expensive. But worth it.
Many CIA students with work-study jobs worked in the Vassar College cafeteria. I dated one of them briefly when I was an undergrad. :)
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I've been thinking of pursuing a career in culinary arts.This is one of the best culinary insitute in the US.I was just wondering would I need alot of culinary experience and great grades in high school.
21 months ago
Best Answer
Why not visit their web site and check it out? I just went there (http://www.ciachef.edu), and they have a live chat available where you can ask these very questions.
Good luck.
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Which school has the better reputation? I want to be well rounded in my Culinary education. If you know of a school that I may consider please help me out.
22 months ago
Best Answer
CIA is *by far* the best culinary school in the US. No contest.
When students either can't get into or can't afford CIA, they go to J&W. (The campus in RI, not a satellite campus.)
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28 months ago
Best Answer
It's in Hyde Park, New York, along the Hudson River. The best culinary school in the nation. Some of the top New York City Chefs went there. As well as throughout the country. Unfortunately, the institute is not as good as it was back in the 1970s. Then most of the instructors were French. And if you don't know, the French are the leading culinary chefs in the world. That's why if you go to a top restaurant in Paris, expect to pay five hundred dollars for a dinner for two. One could stayed seated, however, as long as they like without being rushed out.
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