Build on Your Experience Accelerated Culinary Arts Certificate Program
The Culinary Institute of America at Greystone
Get the Credential that Gives You the Edge Ready to take on the dynamic, challenging, and rewarding world of professional kitchens? With your hospitality, food science, or nutrition degree in hand, you’re certainly primed to excel in one area of your chosen profession. But how prepared are you to tackle the “food” side of the equation, in an industry that specializes in providing quality cuisine to demanding customers? Many professionals find that they need something more when faced with the task of leading a food and beverage operation, even though they’re highly skilled and educated in their areas of expertise. The Culinary Institute of America has the solution— the Accelerated Culinary Arts Certificate Program, a great way for you to get in touch with your “inner chef” and earn a credential that opens up a whole new world of opportunity in your career.
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Build on Your Experience You already have one valuable degree. When you add a culinaryfocused credential from the world’s premier culinary college, your potential for success will be great. Round out your knowledge and skills, enhance your entrepreneurial spirit, and differentiate yourself in the highly competitive foodservice market. Designed exclusively for graduates of bachelor’s degree programs in hospitality and tourism management, food science, nutrition, or a closely related field, the CIA’s Accelerated Culinary Arts Program (ACAP) offers comprehensive skill-based learning that gives you a solid foundation in the culinary arts. The benefits of the program are many: • The same CIA commitment to quality education as our proven degree programs—rigorous, focused, and disciplined. • The same resources—alumni network, career and placement services, financial aid advisement—as the degree programs, while get-
“In my current position, I deal with food every day in a test kitchen. I’d held many positions in kitchens before attending the ACAP and knew that I would learn a lot, but the vast, complete knowledge that I gained—along with the skill set of flavor profiles, styles of cooking, and regional/world ingredients—went way beyond my expectations. If I didn’t have this knowledge, it would be much harder to be considered a reputable source for culinary answers.”
ting the personal attention of a smaller program. • The opportunity to learn from a select group of culinary educators and professionals recognized industry-wide for their knowledge, skills, and savvy. • Valuable experience working right in the CIA at Greystone’s spectacular teaching kitchens. • An inspiring setting for learning, among some of the world’s best wineries and restaurants in a region rich in culinary diversity. • An unparalleled credential backed by more than 60 years of excellence in culinary education.
—STEVE CORSON ’06, RESEARCH CHEF, NORTHWEST NATURALS, BOTHELL, WA
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Courses That Make the Kitchen Come Alive for You
Throughout your studies, you’ll work in Greystone’s state-of-theart teaching kitchens with people who are serious and passion-
The hands-on learning and in-depth knowledge you’ll receive from the Accelerated Culinary Arts Certificate Program will raise the bar on your career possibilities. You’ll walk away with so
ate about the culinary arts and who share your commitment to personal and professional development. Plus, you’ll do it all in only 30 weeks, so you can quickly put your education to work.
many new skills—with so much more insight on culinary con-
The ACAP employs the CIA’s trademark Progressive
cepts, techniques, ingredients, and cuisines—you’ll wonder how
Learning Year (PLY) system of education, where each class
you ever did without them.
in the sequence serves as the skill foundation for the courses that follow.
ACCELERATED CULINARY ARTS CERTIFICATE PROGRAM CURRICULUM CHART (30 WEEKS) Credits in Parentheses FIRST SEMESTER—15 WEEKS
Block A Ingredients and Techniques of Fabrication (3)
Block B Skill Development I (3)
Block C Skill Development II (3)
Block D Skill Development III (3)
Block E Contemporary Topics in Culinary Arts (3)
Block I Cuisines of Europe and the Mediterranean (3)
Block J Garde Manger (3)
SECOND SEMESTER —15 WEEKS
Block F Baking and Pastry Skill Development (3)
Block G Cuisines of the Americas (3)
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Block H Cuisines of Asia (3) Second-Semester Culinary Practical Exam
Course Descriptions Ingredients and Techniques of Fabrication
Cuisines of the Americas
An introduction to the identification, use, and storage of animal proteins, vegetables, fruits, herbs, dairy, and other foundation ingredients of the professional kitchen. Additional topics include receiving, identifying, fabricating, and storing beef, pork, poultry, flat and round fish, and shellfish. Handson exercises emphasize techniques specific to each variety.
Prepare, taste, serve, and evaluate traditional regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for cuisines representative of the United States, Central America, South America, and the Caribbean.
Skill Development I
Prepare, taste, serve, and evaluate traditional and regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand, Indonesia, Malaysia, and India.
An introduction to and application of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, culinary French terms, and food costing.
Skill Development II An introduction to the fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Higher development of fundamental cooking theories and techniques from Skill Development I will be continued. Emphasis is placed on the study of ingredients and an introduction to small sauces will be given. Expanded concepts of time lines and multi-tasking, station organization, culinary French terms, and food costing will continue.
Skill Development III The foundation of cooking techniques and theories from Skill Development I and II will be applied in a production setting. Emphasis is placed on individual as well as team production. Three-course menus consisting of soup, salad, and an entrée with a vegetable and a starch will be rotated throughout the class. Vegetarian and vegan menus will be introduced as well.
Contemporary Topics in Culinary Arts
Cuisines of Asia
Second-Semester Culinary Practical Exam This culinary exam tests knowledge and proficiency in the principles of cooking at an intermediate level as determined by the course curriculum during the second semester. Students will be given an assignment to prepare, present, taste, and explain in a timed exercise.
Cuisines of Europe and the Mediterranean Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Germany, Morocco, Tunisia, Greece, and Egypt.
Garde Manger An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d’oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets.
An exploration of contemporary issues to complement a professional chef’s skill set. Students will complete hands-on cooking exercises to better understand the dynamics of seasoning, flavor balance, salts and sugars, fats and oils, and umami. Special emphasis is placed on building flavor in a healthy kitchen through appropriate cooking techniques and ingredients such as grains and legumes. Northern California gastronomy is discovered through field trips and a select research topic.
Baking and Pastry Skill Development An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.
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The Crème de la Crème of Culinary Education The Napa Valley’s international reputation for culinary innovation means that it’s home to some of the best chefs in the country—some of them right here at the CIA at Greystone. As an ACAP student, you’ll be dicing, sautéing, and plating under the watchful eye of chef-instructors with extensive restaurant kitchen experience and an unshakable commitment to culinary arts excellence. And our small class sizes ensure you will get the most from your education investment.
The Teaching Kitchen: A Facility Beyond Compare In Greystone’s spectacular teaching kitchen, you’ll have the opportunity to cook on traditional gas burners and electric radiant burners, use induction technology, and work with culinary and baking equipment from some of the world’s finest manufacturers. But because we’re The Culinary Institute of America, our commitment to fostering the optimal culinary learning environment doesn’t end with the highest-quality equipment. The 15,000-square-foot teaching kitchen has an open floor plan and warm décor that encourages students and faculty to interact and share ideas at the custom-built cooking suites and community dining tables. Preparing world cuisines with top-notch equipment, in a spacious, open kitchen with awe-inspiring vineyard views—culinary education doesn’t get much better than this.
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“The ACAP experience not only taught me the way a kitchen works and the ‘how tos’ of cooking, it also gave me a taste of the tremendous dedication needed to succeed in the profession. The program gives me a real advantage in reaching my goal of ultimately owning a restaurant, and provided a great base upon which to build my future.” —KATE LEHMAN ’03, GENERAL MANAGER, LA BOULANGE DE HAYES, SAN FRANCISCO, CA
Sizzling Hot Career Options By adding an ACAP credential to your bachelor’s degree in food science, hospitality, nutrition, or a related field, you will be ready to start down the road to career opportunities like the ones held by some of our graduates: Country Club Sous Chef
Food Science/Lab Technician
Restaurant Assistant Manager
Restaurant General Manager
Hotel Line Cook
Special Events Coordinator
Specialty Store Manager
Manager of Culinary Services
Test Kitchen Chef
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An Environment Ripe for Learning
Rich with bountiful vineyards, top food purveyors, and
Living in the beautiful Napa Valley is in itself an unforgettable
acclaimed restaurants, the Napa Valley offers the ideal envi-
experience. As a student at the CIA at Greystone, you’ll be
ronment for your culinary education. At the CIA at Greystone,
right in the middle of everything the Valley and Northern
located in St. Helena, CA, you’ll be immersed in—and inspired
California have to offer.
by—all the treasures the Valley has to offer.
Housing for ACAP students is available in the Vineyard
You’ll be invigorated by the energy of a vibrant, diverse com-
Lodge Housing Center, located approximately 3⁄4 mile from
munity of accomplished food and wine professionals who
the Greystone campus, and in our on-campus Guest House.
gather at the Greystone campus to study, network, and share
Occupancy in all residence halls is either single or double
ideas. Over the years, the CIA at Greystone has also established
rooms. We’ll provide you with an application for housing
itself as a culinary “think tank,” advancing initiatives to the
once you’ve been accepted into the program.
foodservice and hospitality industry and creating dedicated centers for flavor development, professional wine studies, and menu research and development.
Off-campus housing referrals are available upon request from the student affairs manager at 707-967-2420.
The insights shared in this innovative environment can’t help
Camaraderie and Connections
but influence your instructors and your courses. As a student at
Even though it may seem like you’ve got the whole culinary
Greystone, you’ll have learning and networking opportunities
world within your reach, you’ll also feel like a member of a
you won’t experience elsewhere, such as working alongside
tightly knit family as an ACAP student at Greystone. You’ll
world-renowned chefs at Greystone’s annual Worlds of Flavor
really get to know your instructors and they’ll know you. And
International Conference and Festival.
that means they’ll be in a unique position to offer you valuable advice on the career path that is best for you—and put you in touch with industry contacts while you’re earning your certificate and throughout your career.
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CIA Credentials = Career Opportunity People in the foodservice and hospitality industry know that CIA graduates have what it takes to help their organizations succeed. That’s why our students average two to three job offers prior to graduation. Our surveys of graduates show that CIA alumni have strong career and salary growth, with median salaries significantly higher than the industry norm. As a graduate of the CIA’s Accelerated Culinary Arts Certificate Program, you’ll possess the hands-on culinary skills and knowledge that will prepare you for a multitude of positions in the food world.
Throughout your career, you’ll have access to the extraordinary career advisement and placement resources available from the college’s Career Services Office. Plus, you will be a member of our powerful and prestigious 40,000-strong alumni network—a group of accomplished professionals who can help guide and advance your career.
“To communicate a message of nutrition, you have to know food. The CIA’s ACAP was the clear—and most convenient— choice to help me become a better nutrition and culinary professional. Being a registered dietitian and a chef has really set me apart from others in my field. And when I say that I’m a graduate of the CIA, people know that I learned from the best.” —GARRETT BERDAN ’05, R.D., L.D., CHEF, NUTRITION EDUCATION SERVICES/OREGON DAIRY COUNCIL, PORTLAND, OR
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Financing Your Education Because of The Culinary Institute of America’s standing in the
We strongly encourage you to apply for aid—please don’t
industry, you might think that a CIA education costs more. In
assume you won’t qualify. Our experienced financial aid profes-
fact, our tuition is comparable to that of other leading culinary
sionals are available to guide you through the process and help
colleges. What’s more, approximately 90% of CIA students
you explore all of your financing options.
receive financial aid in the form of grants, scholarships, loans, and Work-Study opportunities.
For more information, contact the Financial Aid Office at 845-451-1243 or firstname.lastname@example.org. Financial aid is available to those who qualify.
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Apply Today and Rev Up Your Career
The following are all you need to apply:
Get a taste of the CIA experience by visiting our campus.
• A completed application (with $50 fee)
You’ll enjoy a tour, learn all about the CIA during a presen-
• A 400- to 500-word essay describing your experience and interest in the foodservice and hospitality field, and how the ACAP will support your career goals. • All previous official college transcripts indicating dates of
tation, and talk with our staff and faculty. To register for an upcoming Admissions Information Session, please call 1-800-CULINARY or visit www.ciachef.edu.
Statement of Accreditation
graduation. You must have a bachelor’s degree in hospitality
The Culinary Institute of America (CIA) is accredited by the
and tourism management, food science, nutrition, or a closely
Middle States Commission on Higher Education, 3624
related field to qualify.
Market Street, Philadelphia, PA 19104, 267-284-5000. The
• Two letters of recommendation—One should be from a senior
Middle States Commission on Higher Education is an
administrator or faculty member associated with the program
institutional accrediting agency recognized by the U.S.
from which you graduated (or will be graduating). If you have
Secretary of Education and the Council for Higher Educa-
been out of school for more than five years, please substitute a
letter of recommendation from your current employer. The second letter of recommendation must be from a professional contact (e.g., employer, business associate, mentor) to give the Admissions Committee a greater understanding of your character and abilities. After we’ve reviewed your completed admissions file, you’ll need to complete an interview with Greystone staff, by phone or in person. For an application or more details, call 1-800CULINARY (285-4627) or visit www.ciaprochef.com/acap.
©2011 The Culinary Institute of America. The CIA at Greystone is a branch of the CIA, Hyde Park, NY. Photography: Keith Ferris, Ben Fink, and Anne Rettig
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The Culinary Institute of America at Greystone 2555 Main Street St. Helena, CA 94574 1-800-CULINARY (285-4627) www.ciachef.edu/california