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

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 ...

International students are required to demonstrate proof of English proficiency before they can be accepted to CIA. This can be done in the following ways: ...

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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 ...

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 ...

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 ...

We know you’re as committed as we are to helping students learn and succeed—and we’d like to help you. Here are some education resources from CIA to spark a passion in your students for culinary arts ...

Food is your calling—and it all starts here. Food is connected to everything we do at the Culinary Institute of America. Here, within an immersive college environment, you’ll experience a first-class ...

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 ...

We’re excited to welcome you to our New York campus and show you everything we have to offer our students. Are you ready to explore our beautiful riverside campus? We want you at Accepted Student Day!

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 ...