Culinary Schools: The Culinary Institute Of America
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The Culinary Institute of America (CIA) is a not-for-profit academic institution of higher learning in culinary arts. The CIA was founded in 1946 and maintains three campuses:
1. The Culinary Institute of America at Astor Center in Hyde Park, New York offers a number of continuing education and professional development programs including such classes as food and wine matchup, restaurant economics, restaurant management skills, culinary instruction along with culinary demonstrations. Each of these classes has hands-on time as well as demonstrated.
The Culinary Institute of America at Astor Center manages five restaurants that are also open to the public. The CIA students on this Hyde Park campus acquire food preparation experience in these restaurants’ back kitchens as well as management skill of various levels.
a) The American Bounty Restaurant features regional cuisines using products from the Hudson Valley region of the state of New York.
b) The Escoffier Restaurant specializes in classical French cuisine utilizing modern techniques.
c) The Ristorante Caterina de’ Medici is an Italian restaurant that offers authentic Italian cuisine.
d) St. Andrew’s Café is an informal modern restaurant that provides a menu of seasonal dishes.
e) Apple Pie Bakery Café serves sandwiches, soups and baked goods in a casual environment.
2. The Culinary Institute of America at Greystone is located in St. Helena (Napa Valley, California) and offers an associate degree program in culinary arts, a certificate program, continuing education courses, conferences and seminars among which is included the Annual Worlds of Flavor Seminar and Conference. This campus also offers classes on wine instruction, awards certification for wine professionals and operates the Wine Spectator Greystone Restaurant which features the local and seasonal California cuisine.
3. The Center for the Foods of the Americas in located in San Antonio, Texas and promotes the Latino influence on American cuisine in the United States. This campus offers two professional development courses in Latino cookery with emphasis of regional Mexican cuisine and corn.
Offering accredited Associate of Occupational Studies (A.O.S.) and Bachelor of Professional Studies (B.P.S.) degrees in either Culinary Arts or Baking and Pastry Arts, The Culinary Institute of America has the world’s largest staff of American Culinary Federation (ACF) Certified Master Chefs. Its CIA faculty (among them are award winning authors of text books, magazines and other published media) is broadly scoped and originates from sixteen different countries. In addition, CIA offers continuing education for professional chefs in the hospitality industry and in the conference and travel programs as well as recreational classes for non-professional cooks of all genders and ages and certification programs. The CIA also offers an accelerated culinary program for those who have already had four or more years of experience in the hospitality industry but wish to earn the highly esteemed degree from The Culinary Institute of America.
On top and above the vast curriculum already mentioned, the CIA also offers a specialized program with the ACF—ProChef. This is a three level program that awards and certifies chefs for achieving academic proficiency, skills in the kitchen and familiarity with business practices: ProChef I earns the Certified Culinarian ACF certification; ProChef II earns the Certified Chef de Cuisine ACF certification; and ProChef III earns the Certified Executive Chef ACF certification.
The Culinary Institute of America has a brand licensing program in collaboration with Broad Street Licensing Group and offers branded cookware, cutlery, bakeware and culinary tools for the professional and amateur home cooks. CIA also has a variety of published books, videos and training materials that were all created by the CIA faculty and staff.
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