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©2016 The Culinary Institute of America

C

Outstanding Reputation • Recognized throughout the food world as the leader in culinary education • 74% of foodservice employers prefer to hire a CIA graduate over grads from other colleges (recent online survey of employers who hired bachelor’s and associate graduates) • Called “the best culinary school in the world” by legendary French chef Paul Bocuse Notice of Nondiscrimination: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies:

Title IX and Age Discrimination: Joe Morano, Senior Director—Faculty Relations 845-451-1314, j_morano@culinary.edu, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, m_king@culinary.edu, Office—Roth Hall, Room S-351 Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.

1-800-CULINARY (285-4627) admissions@culinary.edu www.ciachef.edu 2555 Main Street, St. Helena, CA 94574

The CIA At-A-Glance California Campus OUR MISSION The Culinary Institute of America (CIA) is a private, not-for-profit college dedicated to providing the world’s best professional culinary education. Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.

CIA Facts & Figures Location: St. Helena, CA, 1½ hours north of San Francisco; dazzling Napa Valley campus and vineyard, on Highway 29 Founded: CIA at Greystone opened in 1995; main campus founded in 1946 in New Haven, CT by Frances Roth and Katharine Angell Accreditation: Middle States Commission on Higher Education Student-to-Faculty Ratio: In-kitchen average 17:1 President: Dr. Tim Ryan ’77, the first alumnus and faculty member to be the president of the college Other Campuses: New York, Texas, and Singapore


Education Options

CREDITS CAN

• Bachelor’s Degrees (New York campus only; credits from branch campuses can be easily transferred) • Food Business Management major • Culinary Science major • Applied Food Studies major • Associate Degrees • Culinary Arts major • Baking and Pastry Arts major • Certificate Programs • Accelerated Culinary Arts Certificate • Wine and Beverage Graduate Certificate

BE EASILY TRANSFERRED TO THE CIA

Exciting Campus • 15,000-square-foot open teaching kitchens featuring state-of-the-art cooking suites and community dining tables

49,000-

• 2 on-campus public restaurants: • Wine Spectator Greystone Restaurant • The Bakery Café by illy

STRONG

BACHELOR’S

• On-campus library, plus Internet access to the CIA’s leading culinary library in Hyde Park, NY

WORLDWIDE

DEGREE

• Top-notch education facilities, including the Rudd Center for Professional Wine Studies, Williams Center for Flavor Discovery, and Ventura Foods Center for Menu Research and Development

ALUMNI

PROGRAM IN NEW YORK

NETWORK

• Wireless computer network • On-campus guest house and nearby lodges providing accommodations for approximately 130 students

MORE

Career Success

THAN

• Food is big business, and our grads excel as: • Chefs and Pastry Chefs • Owners/Restaurateurs • Hospitality and Service Managers • Research and Development Chefs • TV Personalities • Wine and Beverage Professionals • Recipe/Flavor Developers • Food Systems Professionals • And many more

1,300 HOURS OF HANDS-ON LEARNING

• 49,000-strong network of alumni who achieve success across a wide range of careers

MORE THAN 2,000 EXTERNSHIP SITES Expert Teachers • Nearly 30 instructors and adjuncts comprise the college’s international faculty at the California campus, representing many segments of the foodservice industry • Recognized industry leaders, award winners, and Culinary Olympians • Authors of award-winning books such as The Professional Chef®, Techniques of Healthy Cooking, and Baking and Pastry: Mastering the Art and Craft

Diverse Students • More than 300 degree and certificate program students • 42% male, 58% female • Average age of 24 • 58% culinary arts degree program students, 25% baking and pastry arts degree program students, 17% certificate program students

Enriching Student Life • Wide selection of student activities on campus • Amazing special events such as the annual Worlds of Flavor® International Conference & Festival • Regular campus visits and demonstrations by stars of the food world • Off-campus excursions in the Napa Valley— a world-renowned wine and food region

• CIA alumni stars include: • Larry Forgione ’74, An American Place • Anthony Bourdain ’78, chef, author, TV personality • Michael Chiarello ‘82, Bottega Ristorante and Coqueta • Steve Ells ’90, Chipotle • Michael Symon ’90, Lola and Lolita • Sherry Yard ’91, Helms Bakery • Grant Achatz ’94, Alinea, Next, and Aviary • Cat Cora ’95, Iron Chef, TV personality, author • Roy Choi ’98, Kogi Korean BBQ-To-Go • Duff Goldman ’98, Charm City Cakes • Maneet Chauhan ’00, celebrity chef and culinary consultant, Chauhan Ale & Masala House • Barton Seaver ’01, Harvard School of Public Health • Eddie Ledesma ’05, Raven Wine • Donna Yuen ’05, Menton • Carlton McCoy ’06, The Little Nell, Master Sommelier • Lifetime support from a dedicated Career Services staff

Greystone Campus Overview  

The CIA At-A-Glance California Campus

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