As a CIA student, you’ll receive a renowned education from the world’s premier culinary college. You will spend more than 1,300 hours in the kitchen or bakeshop and learn everything from basic techniques to management theories to international cuisines to interpersonal skills. Led by our accomplished faculty, including more American Culinary Federation-Certified Master Chefs than anywhere else in culinary education, you’ll graduate from our programs with the cooking, baking and business skills to succeed in the competitive foodservice industry.
You’ll also have plenty of real, practical experience under
your belt thanks to an 18-week paid externship at one of more than
1,700 top foodservice establishments, a rotation of courses that put
you right in the middle of our celebrated on-campus
restaurants, and—for bachelor’s degree
students—a West Coast Food and Wine Seminar in
California’s bountiful wine country.
Your CIA experience won’t just change the way you think
about food; it’ll change the way you think about the world.
Prepare for success in the foodservice and hospitality industry
with the CIA's Associate in Occupational Studies (AOS) in
Culinary Arts degree. In this 21-month program, you will develop
the essential skills of the culinary arts through extensive
hands-on instruction in our kitchens.
As a Culinary Arts student, you'll finish your second year with a
rotation in three of four restaurants—the American Bounty,
the Escoffier, Ristorante Caterina de' Medici or St. Andrew's
Café. Half of the time you'll be cooking or baking; half
you'll be serving.
Bachelor’s in Culinary Arts Management
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To be a leader in the increasingly complex and ever-changing
foodservice industry, you must be a skilled culinarian, an astute
business person and a creative trendsetter. In the CIA's 38-month
Bachelor of Professional Studies (BPS) program in Culinary Arts
Management, you will gain extensive experience in the kitchen.
You'll also learn the principles of effective leadership and
explore subjects that will broaden your mind and grow your
critical thinking skills.
In this program, you will:
- Develop proficiency in classic and contemporary culinary
techniques and cooking methods in à la carte, table
d'hôte, and banquet settings.
- Prepare American, Asian, and other international cuisines.
- Learn basic baking and explore nutrition, menu development,
food safety, writing, communication and cost control.
- Gain practical experience in an 18-week paid externship.
- Explore the diverse languages, history and culinary
traditions of the world.
- Discover how to make your culinary business profitable by
studying marketing, computers and finance.
- Learn how best to work with and supervise others through
subjects such as interpersonal communication, psychology, ethics
and management.
Go West!
One of the benefits of pursuing a bachelor's degree at The
Culinary is that it allows you to take part in our West Coast
Food & Wine Seminar, a three-credit course that comes between
your junior and senior years. For one month, you'll explore
California's flavorful food scene, with visits to as many as 60
sites, including local wineries and farms, meat and fish
purveyors, coffee roasters, chocolatiers and area restaurants.
Associate's in Baking and Pastry Arts
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Your future is in your hands with the CIA's Associate in
Occupational Studies (AOS) in Baking and Pastry Arts degree. In
this 21-month program, you will practice both the technical
skills and the fine art of baking and pastry with hands-on
instruction in our bakeshops.
In this program, you will:
- Develop proficiency in creating hearth and specialty breads,
desserts, pastry, pâtisserie and confections.
- Practice basic cooking and explore nutrition, writing, menu
development, communication, food safety and cost control.
- Gain practical experience in an 18-week paid externship.
The Bakery Café
In the Baking and Pastry Arts program, you'll gain six weeks of
real-world experience in the on-campus Apple Pie Bakery
Café Sponsored by Rich Products Corporation, for which you
will provide all the delicious baked goods and serve the public.
Bachelor’s in Baking and Pastry Arts Management
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Today’s baking and pastry leader is equal parts artist,
culinarian, and business visionary. In the CIA’s 38-month
Bachelor of Professional Studies (BPS) program in Baking and
Pastry Arts Management, you will gain extensive experience in the
bakeshop. You’ll also learn the principles of effective
leadership and explore subjects that will broaden your
perspective and stimulate your creativity.
You will also:
- Develop proficiency in creating hearth and specialty breads,
desserts, pastry, pâtisserie and confections.
- Practice basic cooking and explore nutrition, writing, menu
development, communication, food safety and cost control.
- Gain practical experience in an 18-week paid externship.
- Explore the diverse languages, history and baking and pastry
traditions of the world.
- Discover how to make your baking and pastry business
profitable by studying marketing, computers and finance.
- Learn how best to work with and supervise others through
subjects such as interpersonal communication, psychology, ethics
and management.
Go West!
One of the benefits of pursuing a bachelor's degree at The
Culinary is that it allows you to take part in our West Coast
Food & Wine Seminar, a three-credit course that comes between
your junior and senior years. For one month, you'll explore
California's flavorful food scene, with visits to as many as 60
sites, including local wineries and farms, meat and fish
purveyors, coffee roasters, chocolatiers and area restaurants.
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