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TABLE OF CONTENTS Academic Calendar 2012–2013 Our Mission General Information Career Opportunities History Accreditation Awards Student Life and Services Admissions Process and Application Transfer Credit International Students Tuition and Fees Financial Aid Academic Policies Curricula Associate Degree Programs Bachelor’s Degree Programs Instructional Programs and Schedule Graduation Requirements Course Descriptions Freshman- and Sophomore-Year Courses Junior- and Senior-Year Courses Faculty and Staff Policies Campus Map Travel Directions Area Map Index

2 3 4 5 5 7 10 12 29 29 32 34 36 41 50 64 64 65 66 67 71 71 79 91 138 144 146 147 148

©May 2012 The Culinary Institute of America

Table of Contents | 1


2012–2013 ACADEMIC CALENDAR 2012 JUNE

JULY

S

M

T

W

T

3 10 17 24

4 5 6 7 11 12 13 14 18 19 20 21 25 26 27 28

F 1 8 15 22 29

S 2 9 16 23 30

F

S 1 8 15 22 29

SEPTEMBER S

M

T

W

T

2 3 4 5 6 7 9 10 11 12 13 14 16 17 18* 19 20 21 23 24 25 26 27 28 30

S 1 8 15 22 29

M 2 9 16 23 30

AUGUST T 3 10 17 24 31

W T F S 4 5 6 7 11 12 13 14 18 19 20 21 25 26 27 28

S

M

T

W T F 1 2 3 5 6 7 8 9 10 12 13 14 15 16 17 19 20 21 22 23 24 26 27 28 29 30 31

OCTOBER

NOVEMBER

S

S

7 14 21 28

M T W T F S 1 2 3 4 5 6 8 9* 10 11 12 13 15 16 17 18 19 20 22 23 24 25 26 27 29 30 31

4 11 18 25

M

T

W

T 1 5 6 7 8 12 † 13 14 15 19† 20 21 22 26 27 28 29

F 2 9 16 23 30

S 4 11 18 25

S 3 10 17 24

2013 JANUARY

DECEMBER S

M

T

W

T

F

2 9 16 23 30

3 4 5 6 7 10 11 12 13 14 17 18 19 20 21 24 25 26 27 28 31

S 1 8 15 22 29

MARCH S

M

S

M

T 1 6 7 8 13 14† 15 20 21 22 27 28 29

FEBRUARY W 2 9 16 23 30

T 3 10 17 24 31

F 4 11 18 25

S 5 12 19 26

APRIL T

W

T

3 4 5* 6 7 10 11 12 13 14 17 18 19 20 21 24 25 26 27 28 31

F 1 8 15 22 29

S 2 9 16 23 30

S 7 14 21 28

M T 1 2 8 9 15 16 * 22 23 29 30

S 3 10 17 24

M

T

W

T

F S 1 2 4 5 6 7 8 9 11 12 13 14 15 16 18 19 20 21 22 23 25 26 27 28

MAY W T F S 3 4 5 6 10 11 12 13 17 18 19 20 24 25 26 27

S

M

T

W T F 1 2 3 5 6 7 8 9 10 12 13 14 15 16 17 19 20 21 22 23 24 26 27 28 29 30 31

S 4 11 18 25

Class Session Begins

No Class

AOS Graduation

Junior-Year Entry Date

Restaurants Closed

Saturday Class

BPS Graduation

Special Project Day: Mon.– Fri. students Special Project Day: Tues.– Sat. students

Additional American Bounty and Escoffier closings. †American Bounty and Escoffier are open on these Mondays.

2 | Academic Calendar


OUR MISSION

The Culinary Institute of America 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.

NONDISCRIMINATION STATEMENT The Culinary Institute of America (CIA) is an affirmative action/equal opportunity employer committed to the principle of equal opportunity in education and employment, in compliance with Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title VI and Title VII of the Civil Rights Act of 1964, the Age Discrimination Act of 1975, and other federal, state, and local laws. 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. These principles also apply to admissions, financial aid, academic matters, career services, counseling, housing, employment policies, scholarship programs, medical services, and all other programs and activities available at the CIA. The Culinary Institute of America, pursuant to Title IX, Title VII, and state laws, also prohibits sexual harassment, which

includes sexual assault and sexual violence. The director of HR faculty relations is designated as the Title IX coordinator and age discrimination coordinator for the CIA. Inquiries and/or complaints, including the procedure for filing a complaint regarding this nondiscrimination statement and the CIA’s compliance with applicable laws, statutes, and regulations as outlined above, must be directed to: Joseph Morano, Director— HR Faculty Relations The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499 Office: Roth Hall, Room S326 Phone: 845-451-1314 E-mail: j_morano@culinary.edu OR U.S. Department of Education, Office for Civil Rights Lyndon Baines Johnson Department of Education Building 400 Maryland Avenue, SW Washington, DC 20202-1100 Phone: 1-800-421-3481 Fax: 202-453-6012; TDD: 1-877-521-2172 E-mail: ocr@ed.gov Our Mission | 3


GENERAL INFORMATION

Purpose The Culinary Institute of America provides instruction in the basics of cooking, baking, and hospitality management to aspiring culinarians. Our Associate in Occupational Studies (AOS) degree curricula give you the opportunity to: • Learn and practice the professional skills used in food preparation and service. • Understand the principles of food identification, food and beverage composition, and nutrition. • Acquire management skills to better use human and physical resources in foodservice operations. • Gain experience in the proper use and maintenance of professional foodservice equipment. • Become familiar with the layout and work flow of professional kitchens and bakeshops. • Build skills as a member of a team. • Gain appreciation for the history, evolution, and international diversity of the culinary arts. • Learn to communicate accurately and effectively. • Develop a personal sense of professionalism necessary for working successfully in the foodservice and hospitality industry. • Build academic skills and acquire a global perspective in general education courses.

In addition to the experiences above, our Bachelor of Professional Studies (BPS) degree programs will enable you to: • Acquire skills that will help you operate a business in today’s complex global economy. • Understand financial and economic trends and how they influence the foodservice and hospitality industry. • Develop skills in managing and motivating staff and handling job stress. • Use computers to enhance your business’s daily operations and future success. • Learn methods of researching culinary and business-related topics. • Explore new cooking and baking methods, as well as diverse cultures and their unique culinary styles. • Broaden your career choices and become more marketable to potential employers, especially for management and entrepreneurial positions.

4 | General Information


CAREER OPPORTUNITIES An education from The Culinary Institute of America (CIA) offers you unparalleled career opportunity in an industry that generates an estimated $632 billion in annual sales in the United States. In 2012, 12.9 million people are projected to be employed in the foodservice business, making it one of the largest private-sector employers, according to the National Restaurant Association (NRA). Some CIA AOS degree program graduates enter the industry as entry-level cooks, bakers, or pastry cooks for restaurants, hotels, country clubs, and institutions; others choose jobs in dining room service, catering, food research, or kitchen supervision. Graduates of the college’s BPS degree programs expand their career possibilities to include business management and staff management positions, as well as business ownership, communications, marketing, sales, and more. The CIA is represented around the world by more than 44,000 alumni who achieve success across a wide range of careers. They become executive chefs, personal chefs, restaurant and business owners, media personalities, restaurant and hotel chain executives, food writers, research chefs, and culinary educators and work in all segments of the foodservice and hospitality industry. HISTORY The college has enjoyed a unique history characterized by rapid expansion in its more than 65 years of service. The Culinary Institute of America opened in 1946 as the New Haven Restaurant Institute, a small cooking school in downtown New Haven, CT, with an enrollment of 50 students and a faculty consisting of a chef, a

baker, and a dietitian. The Institute, at that time a vocational school for World War II veterans, offered a 16-week program featuring instruction in 78 popular menus of the day. Members of the New Haven Restaurant Association sponsored the original school, whose founders, Frances Roth and Katharine Angell, served as its first director and chair of the board, respectively. As the foodservice industry grew, so did enrollment, necessitating a move in 1947 to larger quarters: a 40-room mansion adjacent to Yale University. The school’s name was changed to the Restaurant Institute of Connecticut; in 1951 it became known as The Culinary Institute of America, reflecting the diversity of the student population. The educational program was expanded to two years, and continuing education courses for industry professionals were introduced. By the time of Mrs. Roth’s retirement in 1965, the school had increased its enrollment to 400 students and operated a $2 million facility. In 1969, double-class sessions were initiated to accommodate a backlog of applications, and an auxiliary campus was leased, but with more than 1,000 students and with facilities strained to the maximum, the school’s administrators launched a search for a new home. They found it in St. Andrew-on-Hudson, a former Jesuit novitiate in Hyde Park, NY. The college purchased the five-story, 150-room building, situated on 80 acres of land overlooking the Hudson River, in 1970 for $1 million. Two years and $4 million in renovations later, the new school opened, with its main building renamed Roth Hall. General Information | 5


In 1971, the Board of Regents of the State of New York granted the CIA a charter to confer an Associate in Occupational Studies (AOS) degree. The new campus offered a trimester program: students entered three times over the course of the year. In 1976, this was replaced by a Progressive Learning Year (PLY) program that enabled smaller groups of 72 students to graduate and enter the industry every three weeks, 16 times a year. A paid externship semester was created, offering students the opportunity to gain on-the-job experience by working in the foodservice industry. The expanding curriculum and the additional space available in Roth Hall enabled the CIA to establish the Epicurean Room in 1973. Later renamed the Escoffier Restaurant, the public restaurant provided a realistic, hands-on setting for students. Today, students also gain experience in our other on-campus restaurants and prepare and serve meals for catered functions and student and employee dining. As the curriculum expanded, the CIA continued to grow. Three residence halls were built in 1974 to accommodate 880 students, and a fourth residence hall for 350 was completed in 1986. An extensive culinary library, named for Katharine Angell, was established, as was the Marriott Career Planning/Information Center and the Learning Resources Center, where instructional videotapes were produced. In 1981, the CIA became the only school authorized to administer the American Culinary Federation’s (ACF) master chef certification exam. The CIA employs the largest concentration of master chefs certified through the 10-day ACF-spon6 | General Information

sored exam. In 1982, the college opened the student-staffed American Bounty Restaurant, one of the first restaurants in the country to celebrate regional American foods by elevating them to fine-dining status. The college’s Continuing Education Center opened on the Hyde Park campus in 1984. Today, foodservice professionals come to the CIA’s Hyde Park, Greystone, and San Antonio campuses to update and expand their culinary knowledge by participating in continuing education courses. The college received a $1 million grant in early 1988 from The General Foods Fund, Inc., and built the General Foods Nutrition Center to encourage education and research in nutritional cooking. In 1990, the CIA opened the School of Baking and Pastry, which in 1992 was dedicated as the Shunsuke Takaki School of Baking and Pastry. The CIA purchased 70 additional acres for its Hudson Valley campus in 1992. In 1993, the college was approved by the New York Board of Regents to offer two Bachelor of Professional Studies (BPS) degrees—one in culinary arts management, the other in baking and pastry arts management. That same year, thanks in part to a $1.5 million gift from the Conrad N. Hilton Foundation, the college opened its Conrad N. Hilton Library. The Culinary Institute of America at Greystone, located in California’s Napa Valley, opened its doors to food and wine professionals in 1995. In addition to a variety of professional development offerings, the Greystone campus is home to two certificate programs and the AOS degree programs. The CIA opened the Student Recre-


ation Center at its Hyde Park campus in 1998. Two years later, the Apple Pie Bakery Café went into operation on the first floor of Roth Hall in support of the CIA’s baking and pastry arts degree programs. In 2001, the college opened The Colavita Center for Italian Food and Wine, whose Ristorante Caterina de’ Medici subsequently won the 2004 Ivy Award. In November 2002, the college opened the doors to the newly named and renovated Farquharson Hall (formerly Alumni Hall). The site of graduations, student dining, and special events, Farquharson Hall was painstakingly restored to its original splendor as the main chapel of the St. Andrewon-Hudson Jesuit seminary. In 2004, four Adirondack-style lodges were added for student housing and two more opened in 2007. In 2005, Anton Plaza was completed and the college acquired 20 additional acres of land, bringing the total campus acreage to 170. A new Admissions Center was added in 2006. The year 2008 marked the opening of The Culinary Institute of America, San Antonio. The Texas branch campus offers Associate in Applied Science (AAS) program in culinary arts, a certificate program in Latin cuisines, and programs for industry professionals and food enthusiasts. In 2010, in partnership with the Singapore Institute of Technology, the CIA opened its Singapore location on the campus of Temasek Polytechnic. The CIA Singapore offers the college’s BPS degree program in culinary arts management to graduates of polytechnic institutions who have earned their diplomas in hospitality and tourism management, leisure and resort management, or culinary and catering management, as well as to other diploma program graduates.

Today the CIA’s physical assets are valued at $190 million, and its total annual budget is in excess of $159 million. The college currently enrolls nearly 2,880 students in degree and certificate programs at its four campuses.

ACCREDITATION The Culinary Institute of America is accredited by the Middle States Commission on Higher Education, 3624 Market Street, Philadelphia, PA 19104, 267-2845000. The Middle States Commission on Higher Education is an institutional accrediting agency recognized by the U.S. Secretary of Education and the Council for Higher Education Accreditation. Official recognition of this CIA accreditation may be found under “Institutions” on the Middle States Web site: www.msche.org. The Culinary Institute of America holds an Absolute Charter issued by the New York State Board of Regents and is approved for veterans training under the G.I. Bill of Rights. The curricula are registered by the New York State Education Department. For more information, contact the New York State Education Department, Office of Higher Education and the Professions, Cultural Education Center, Room 5B28, Albany, NY 12230, 518-474-5851.

General Information | 7


PROFESSIONAL AND PHYSICAL RESOURCES CIA students benefit from the experience of our award-winning international faculty of chefs, pastry chefs, bakers, restaurant operations instructors, business management teachers, and liberal arts instructors. These professionals have served in some of the best-known restaurants, hotels, and resorts in this country and around the world and have worked extensively in their academic specialties. Besides teaching students in the classrooms and kitchens, faculty members serve as advisors to student clubs. Students will also have world-class facilities at their disposal at the CIA. Roth Hall, the Colavita Center for Italian Food and Wine, the J. Willard Marriott Continuing Education Center, and the Student Recreation Center house 41 professionally equipped kitchens, including two Asian kitchens; bakeshops; garde manger kitchens; instructional dining rooms, including four of the college’s five studentstaffed public restaurants; the AnheuserBusch Theatre, a state-of-the-art, food-preparation demonstration auditorium; meat and fish fabrication rooms; and a commercial storeroom. The Julius Wile Baccalaureate Center in Roth Hall supports the bachelor’s degree programs. There are currently four residence halls and six residence lodges on campus. In addition, the General Foods Nutrition Center on campus includes a computer classroom and laboratory, a nutrition resources center, and a student-staffed restaurant that is open to the public. The Conrad N. Hilton Library is another campus highlight. In addition to the library itself, the 45,000-square-foot 8 | General Information

facility houses the CIA’s television and photography studios, the campus television station, a student computer lab, and the Danny Kaye Theatre, a 150-seat auditorium and demonstration kitchen. The college’s Student Recreation Center features a gymnasium with elevated jogging track, fitness center, aerobics room, racquetball courts, locker rooms, saunas, café and pub, an indoor pool with outdoor terrace, and two outdoor tennis courts. And Anton Plaza, located at the front of Roth Hall, provides a large gathering area that includes gardens, a large fountain, and seating areas for our students’ enjoyment.

CAMPUS LOCATION The Culinary Institute of America is located on the Hudson River’s east bank, 11⁄2–2 hours north of New York City on U.S. Route 9. (See “Travel Directions,” page 146.) CIA CAMPUSES The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499 845-452-9600 www.ciachef.edu The Culinary Institute of America at Greystone 2555 Main Street St. Helena, CA 94574 707-967-1100 www.ciachef.edu/california The Culinary Institute of America, San Antonio 312 Pearl Parkway, Building 2, Suite 2102


San Antonio, TX 78215 210-554-6400 www.ciachef.edu/texas The Culinary Institute of America, Singapore Block 31, Temasek Polytechnic 21 Tampines Avenue 1, Singapore 529757 +(65) 6592 1136 www.ciachef.edu.sg

Information Format Location

Description of available financial aid Financial Aid Brochure, printed material Financial Aid Office, website

Information Format Location

Financial aid application procedure Financial Aid Brochure Financial Aid Office, website

Information Format Location

Financial aid eligibility requirements Financial Aid Brochure, printed material Financial Aid Office, website

Information Format Location

Selection criteria for aid recipients Financial Aid Brochure, printed material Financial Aid Office, website

Information

NOT-FOR-PROFIT STATEMENT The Culinary Institute of America is an independent, not-for-profit educational organization [Section 501 (c) (3)] pursuing its mission of providing the highest quality culinary education. This not-for-profit status distinguishes the Institute from others because it enables us to focus on the quality of education rather than on satisfying the investment expectations of shareholders. Governed by a board of trustees not compensated for its services, the Institute benefits from the guidance of its board members, who represent the hospitality field as well as the professional and educational communities.

Format Location

Criteria to determine financial aid awards Financial Aid Brochure, printed material Financial Aid Office, website

Information Format Location

Criteria for continued eligibility Catalog Admissions Office, website

Information Format Location

Satisfactory academic progress and financial aid Catalog Admissions Office, website

Information Format Location

Re-establishing eligibility Catalog Admissions Office, website

Information

Method and frequency of financial aid disbursement Financial Aid Brochure, printed material Financial Aid Office, website

LOCATION OF INFORMATION Information pertaining to subjects important to CIA students is available in campus publications and other printed materials. Some of this information can also be found on our website (www.ciachef.edu). The table that follows, in accordance with the federal Higher Education Act, is designed to help you locate information you may need.

Location

Format Location Information Format Location Information Format

Loan repayment information Entrance Counseling Form, Catalog Financial Aid Office, website Terms and conditions of federal student loans Financial Aid Brochure, Catalog, Handbook Financial Aid Office, Admissions Office, Student Affairs Office, website

Information Format Location

General Federal Work-Study conditions Financial Aid Brochure Financial Aid Office, website

Information Format Location

Federal Perkins and Federal Stafford exit counseling information Exit Counseling Forms Financial Aid Office

Information Format Location

Cost of attendance Printed material Financial Aid Office, website

Information Format Location

Specific costs, charges, and fees Catalog Admissions Office, website

General Information | 9


Information Format Location

Refund policy Catalog, Handbook, Enrollment Agreement Admissions Office, website, Student Affairs Office, Bursar’s Office

Information Format

Information Format Location

Refund distribution Catalog, Handbook Admissions Office, website, Student Affairs Office, Bursar’s Office

Information Format

Information Format Location

Supporting accreditation documentation Printed material Office of Academic Assessment and Accreditation

Information Format Location

Degree and certificate programs Catalog Admissions Office, website

Information Format Location

Transfer of credit policies and articulation agreement Catalog Admissions Office, website

IInformation Format Location

Instructional and physical facilities Catalog Admissions Office, website

Information Format Location

Faculty and instructional personnel Catalog Admissions Office, website

Information

Names of accrediting, approving, or licensing bodies Catalog Office of Academic Assessment and Accreditation, website

Format Location Information Format Location

Facilities for students with disabilities Catalog Admissions Office, website

Information

Names, titles, and locations of employees available for information dissemination Catalog, Handbook Admissions Office, website, Student Affairs Office

Format Location Information Format Location

Graduation rates Report, website Office of Institutional Research and Business Intelligence

Information Format Location

BPS and AOS placement data Printed report Career Services Office

Information

Institutional security policies and crime statistics* Safety & Security Information Report Campus Safety, Student Affairs Office, Human Resources, Residence Life, Admissions Office, Payroll Office

Format Location

Information Format Location

Peer-to-peer file sharing policies Catalog, Handbook Admissions Office, website, Information Technology Department

10 | General Information

Location

Campus emergency response information Handbook, Safety & Security Information Report Campus Safety, Student Affairs Office

Location

Missing persons procedure Handbook, Safety & Security Information Report Campus Safety, Student Affairs Office

Information Format Location

Fire safety information Handbook Campus Safety, Student Affairs Office

Information Format Location

Vaccination policy Handbook Student Affairs Office, Admissions Office

* The Advisory Committee on Campus Safety will provide upon request all campus crime statistics as reported to the United States Department of Education. Contact Alice-Ann Schuster, associate vice president and dean of student affairs, at 845-451-1262 to request a hard copy of the statistics, or view them at http://ope.ed.gov/security.

COLLEGE AWARDS The CIA is proud of the many awards its faculty, staff, and students have received. The following is just a sampling of recent accolades the college has earned from the industry and community. Please see page 25 for a listing of CIA restaurant awards. Faculty awards can be found in the recipients’ biographies in the Faculty and Staff section beginning on page 91. • Lifetime Achievement Award, Foodservice Educators Network International President Tim Ryan ‘77, 2012 • American Culinary Federation Student Team Competition, Northeast Regional Winner CIA, 2011 • Headliner Award, Green-Friendly Organization, Dutchess County Regional Chamber of Commerce CIA, 2011 • Faces of Diversity Inspiration Award, National Restaurant Association CIA, 2011 • Gold Medal, SkillsUSA National Postsecondary Culinary Arts Competition CIA student Tommy D’Ambrosio, 2011


• Best Cooking School, Cordon d’Or—Gold Ribbon Culinary Award, Cordon d’Or Cuisine CIA, 2010 • IACP Cookbook Award, Professional Kitchens category, International Association of Culinary Professionals Baking and Pastry: Mastering the Art and Craft, 2nd edition, 2010 • Who’s Who of Food & Beverage in America, James Beard Foundation President Tim Ryan ’77, 2010; Vice President—Strategic Initiatives and Industry Leadership Greg Drescher, 2005; Part-time Instructor—Writing and Communications Irena Chalmers, 1988; Associate Dean—Food Production Brendan Walsh ’80, 1987

• National Best Book Awards, Cookbooks— Vegetables/Grains/Pasta Category, USA Book News Vegetables, The Culinary Institute of America, 2008 • First Place, Cookbook Category, National Indie Excellence Book Awards Vegetables, The Culinary Institute of America, 2008 • Business Excellence Award, Dutchess County Economic Development Corporation Grand Award, Not-for-Profit Category, 2008; Tourism Category, 2006; Commitment to Education Category, 1999 • Marc Sarrazin Trophy, Société Culinaire Philanthropique Salon of Culinary Art CIA Team, 2007, 2006, 2003, 2001, 2000, 1997, 1996

• Tasty Award, Best Food Program—Web Category CIA Culinary Intelligence video series, Communications Manager Virginia Muré, 2010

• Glynwood Harvest Good Neighbor Award, Glynwood Center Director—Purchasing Brad Matthews and former Produce Buyer and Farm Liaison Paul Wigsten, 2006

• Silver Plate Award, International Foodservice Manufacturers Association President Tim Ryan ’77, 2009

• Outstanding Design Award, American School & University Admissions Center, 2006; Anton Plaza, 2006

• Sharing Culinary Traditions Award, American Academy of Chefs President Tim Ryan ’77, 2009

• Honorable Mention, College Planning & Management’s Education Design Showcase, Anton Plaza, 2006

• Communicator Award, International Academy of the Visual Arts Video Production Department, 2009

• America’s 100 Best: Best Cooking School, Reader’s Digest The Culinary Institute of America, 2005

• Prize of Honor, Société Culinaire Philanthropique Salon of Culinary Art Associate Professor—Baking and Pastry Arts Todd Knaster, 2011; Professor—Baking and Pastry Arts Peter Greweling, 2010; Assistant Professor—Culinary Arts Phil Crispo, 2009; CIA, 2008

• Honoree, America’s Flavor Landmarks, McCormick®, The Culinary Institute of America, 2005

• HeartSaver Award, American Heart Association Safety Supervisor Lyle Burnett, Nurse Kelly O’Connor, Safety Dispatcher Al Seifert, and Safety Officer Carl Wilson, 2008

• Gold Citation, Educational Interiors Showcase Competition, American School & University Cinnamon, Nutmeg, Juniper, and Clove student residence lodges, 2005 • Hotelympia 2000 Salon Culinaire (London, England) Three gold medals, one silver medal, and the hot foods class winner, CIA Culinary Team 2000

• National Best Books Award, Cookbooks— General Category, USA Book News The Culinary Institute of America Cookbook, 2008

General Information | 11


STUDENT LIFE AND SERVICES As the first residential college in the country devoted entirely to culinary education, the CIA strives to provide a quality of life that helps students grow both personally and professionally. The CIA campus provides an ideal setting for living, learning, and growing. In the classrooms and kitchens, students build the skills needed to find success in the foodservice industry. And to promote individual well-being, growth, leadership, and participation among its students, the college offers a wide range of services, clubs, intramural sports programs, extracurricular activities, and recreational facilities.

RESIDENCE HALLS The college maintains on-campus residential facilities, providing housing for more than 1,700 students. Four residence halls, six Adirondack-style lodges, and 20 townhouses help meet student demand for housing on campus, and the college’s goal of providing accommodations for all students requesting housing. New, first-time students are guaranteed assignment to a residence hall provided the college has received their housing application at least 30 days prior to their entry date. The housing application is included in the registration packet sent to students following their admission to the college. Students may either mail in the completed housing application or complete and submit it via the CIA’s website (www.ciachef.edu/admissions/life). Please note that there are no on-campus accommodations for married couples. The college reserves the right to close the residence halls and require students to vacate the halls during school vacation periods. Occupancy in all residence halls is 12 | Student Life and Services

primarily double occupancy, and priority for housing choice is generally assigned according to class seniority. On-campus housing is a privilege, and students are expected to adhere to college behavioral standards and be cooperative members of the residential community. The pricing of campus housing for each semester varies with the type of accommodation, but includes all utilities, cable TV access, laundry facilities, and wireless Internet. There are no large security deposits required. All rooms are furnished with a desk, chair, dresser, wardrobe or closet, and bed for each student. Rooms are also air conditioned. Additional amenities in the residence halls include common lounges, free laundry facilities, computer rooms with equipment and Internet access provided, and kitchen facilities for student use. Trained full-time professionals and part-time paraprofessionals reside in each residence hall, and provide supervision, guidance, and activities for residential students.


COUNSELING AND PSYCHOLOGICAL SERVICES (CAPS) The CAPS Office provides confidential personal counseling to CIA students at Hyde Park, free of charge. Services include individual counseling or “talk therapy,” crisis intervention, support, and educational programs. The office also provides referrals to specialized services off campus, including psychiatry. The office is staffed by licensed therapists who can assist students with personal, social, emotional, and substance-related concerns. Some examples of concerns students bring to counseling are adjusting to college, homesickness, relationship matters, low self-esteem, loss of a loved one, stress, anxiety, and/or depression. The mission of the CAPS Office is to help students succeed at the CIA. They know the fast pace of student schedules and offer solution-focused interventions— such as cognitive-behavioral therapy—that can be beneficial. Even for students who have had prior counseling, CAPS can help design strategies that reduce stress and help them manage the new challenges of a college environment and the problems that arise. Therapists abide by federal and New York State laws and professional ethics to ensure students’ personal information is protected. CAPS visits are not part of a student’s academic record. Telephone consultations to plan for a student’s support needs are available for students and parents prior to arriving on campus. Call 845-905-4241 to schedule a consultation.

HEALTH AND WELLNESS SERVICES The services of a registered nurse for illness, injuries, vaccinations, and health education are available weekdays, when classes are in session, from 7 a.m. to 8:45 p.m. After hours, nurse assistance is available from 9 p.m. to 7 a.m. weekdays, and 24 hours on Saturdays, Sundays, days with no classes, and some holidays. A nurse practitioner is available twice weekly at a nominal fee. The cost of prescriptions, offcampus doctors, emergency room visits, and hospitalization will be your responsibility, except where coverage is provided by the CIA’s accident insurance. INSURANCE The CIA carries secondary accident insurance for each student in the amount of $10,000 for each accident. The college also offers medical insurance that you can purchase through Commercial Travelers Mutual Insurance Company. Once you are an accepted student, you will be mailed a brochure outlining coverage for both accident and medical insurance as part of your registration packet. If you are a current student, you can pick up a brochure in Student Health Services. You can also go to www.studentplanscenter.com to view and download the brochure, enrollment card, and claim form. The CIA does not carry insurance covering loss of, theft of, or damage to your personal property. Consult your family insurance agent for information on obtaining this coverage.

Student Life and Services | 13


STUDENT GOVERNMENT ASSOCIATION All CIA students in good standing are members of the Student Government Association. The Association is governed by an Executive Board elected by the student body. Biweekly Student Government Association meetings are held Wednesdays at 9:15 p.m. in the Student Recreation Center’s multi-purpose room. STUDENT RECREATION CENTER/ STUDENT ACTIVITIES At the CIA, there is plenty to do outside of the classroom. The Student Activities Office, housed in the Student Recreation Center, sponsors a variety of entertainment and leisure activities. These include dances, bands, comedy nights, films, special seasonal events, cooking competitions, and outdoor excursions such as hiking, downhill skiing, and whitewater rafting. Located behind Rosenthal Hall overlooking the Hudson River, the 52,000square-foot Student Recreation Center includes a gymnasium with two officialsize basketball or volleyball courts, 1⁄11-mile running track, two racquetball courts, group exercise room, free-weight room, fitness center, student and faculty/staff locker rooms, saunas, Student Government Association and campus newspaper offices, game room, six-lane swimming pool, Courtside Café and Pub, outdoor deck, banquet kitchen, multi-purpose room, and TV lounges. CIA students can join intramural competitions in basketball, tennis, softball, flag football, racquetball, dodgeball, floor hockey, and volleyball. To help students stay in shape throughout the year, the Student Recreation Cen-

14 | Student Life and Services

ter sponsors free fitness classes such as yoga, Pilates, spinning, and Zumba®. In addition, students can take advantage of free weekly fitness seminars. The CIA currently sponsors co-ed intercollegiate athletic teams in soccer, crosscountry, tennis, basketball, and volleyball. All CIA intercollegiate teams compete within the Hudson Valley Men’s and Women’s Athletic Conferences, which are comprised of colleges between and including New York City and Albany, NY. The CIA soccer team captured the men’s conference regular season title from 2007–2009, the women’s cross country team took first place in 2010 and 2011, and our women’s volleyball team captured the championship in 2011. A variety of Student Activities programs, fitness classes, and recreational and competitive sports activities are available to students seven days a week. Please consult our Student Activities/Recreation brochures and CIA Main Menu (the student web portal) for program dates and registration deadlines. For leisure-time activities, students can enjoy nearby Catskill and Berkshire ski areas, local golf courses, state parks, and New York City museums and theaters.

OUTDOOR SPORTS FACILITIES Athletic facilities include a softball/soccer field of natural turf and two Fast Dry® tennis courts. STUDENT ORGANIZATIONS There are many student organizations at the college, examples of which follow. Several offer a variety of activities and programs designed by students. Meeting schedules and activities vary. Stop by or call the Student Recreation Center for


more information.

Alliance Celebrates the power of a diverse student body and strives to create a campus which fosters acceptance of all members regardless of race, gender, or sexual orientation. Avant-Garde Cuisine Society Strives to use science to discover new textures and methods and gain a greater understanding of the composition of food. Bacchus Wine Society Conducts events to enhance the knowledge and enjoyment of wines. (Participants must be at least 21 years of age.) Baking and Pastry Arts Society Organizes workshops and demonstrations to expand baking and pastry skills and expose students to new ingredients and equipment. Black Culinarian Society Strives to unite people of different backgrounds and highlights the contributions of people of color in the foodservice industry. Chefs for Community Service Provides culinary services for organizations dedicated to assisting people who are less fortunate.

Dean’s Council Provides an open and positive platform for communication between bachelor’s degree students and the administration. Disseminates information to the CIA community. Members are appointed by the dean of liberal arts and business management. Eta Sigma Delta Honor Society Dedicated to service and leadership, Eta Sigma Delta is the international honor society for students in hospitality management programs. Members are eligible based on GPA and class rank. Friends of Chabad Association Works to foster a living awareness of Jewish culture and spiritual heritage within the framework of Chassidic Judaism. Gourmet Society Explores ethnic and gourmet foods through discussion, demonstrations, and special functions. The club enhances the curriculum by introducing outside perspectives, alternate approaches to cooking, and knowledge of unfamiliar products. International Club Provides cultural and educational support for international students in assisting with the acclimation to student life on campus. The club celebrates diversity and provides practical help via social and recreational activities.

Chefs Sustaining Agriculture Strengthens the farmer/chef connection and promotes the use of locally grown, seasonal ingredients in cooking.

La Papillote La Papillote is the CIA’s campus newspaper, published every three weeks.

Culinary Christian Fellowship Holds non-denominational prayer and Bible study meetings as well as campus and community activities.

S.P.I.C.E. (Student Programming Igniting Campus Entertainment) Works with the Student Activities Office to select, plan, and stage many of the activities and programs on campus. Student Life and Services | 15


LEARNING STRATEGIES CENTER The Learning Strategies Center (LSC) is the center of academic assistance for the college. The LSC provides students with opportunities to practice and enhance their academic skills and some hands-on skills, as well as develop study strategies necessary for success in the CIA’s degree programs. The college has two tutoring centers on campus where students may work with peer tutors to improve their skills in academic content areas. Assistance with academic areas may take the form of peer tutoring, supplemental practice materials, content workshops, and study strategies. The LSC also assists students with basic skills such as knife cuts, piping, and produce identification. Students can request hands-on skill assistance through the manager of academic support services in Roth Hall S212. The Writing Center, located in the Conrad N. Hilton Library, Room 427, is the hub of writing activity on campus. Here, students meet with peer tutors or the Writing Center manager to work on issues in content, organization, style, grammar, and mechanics. Tutoring is tailored to specific writing concerns, including the correct use of outside source material and proper MLA (Modern Language Association) documentation. The goal of the Writing Center is to help students become better writers as they carry out assignments. The Learning Strategies Center also houses the Office for Disability Services. We believe that students with disabling conditions improve the diversity and vitality of our student body. As such, the LSC is dedicated to ensuring that disabled students have equal access to all programs and curricula. To learn more about available support services, please see “Disabil16 | Student Life and Services

ity Services” on page 17 or contact the disability support specialists in Roth Hall S217. In addition, the LSC administers the Faculty, Alumni, and Externship Host Mentor Programs, which provide students with the opportunity to work one-on-one with a member of the CIA faculty or a CIA graduate. The programs allow students to gain another perspective on their classes and the industry, develop networking skills, and have a role model to talk with and help them achieve their goals. For more information, please see page 21. The LSC also helps students by offering: • one-on-one academic advisement with a professional staff member • study skill strategies and time management tips • a listing of off-campus support services such as the Office of Vocational Rehabilitation.

All LSC services are free to CIA students.

Tutoring Tutoring services are open to all CIA students. The college has two tutoring centers in which students can work with a peer tutor. In the main Tutoring Center, located in Roth Hall S212, the LSC provides peer tutoring in all subjects. In addition to one-on-one tutoring, the main tutoring center also offers a number of workshops designed to support students in some of the more challenging classes such as Wine Studies and Financial Accounting. The LSC has a specialist on staff to assist students with their studies. The Writing Center, housed in Room 427 of the Conrad N. Hilton Library, offers peer tutoring and assistance with grammar and all stages of the writing process.


The two centers are not only good places to improve study skills or practice skills needed for courses, they are also ideal places to study, with peer tutors nearby who can answer questions and help students learn the material for a particular class. Students who have special qualities in helping others and are maintaining a 3.0 or better grade point average can apply to be a peer tutor. This is a rewarding position that also helps the tutors reinforce the knowledge they have gained in their classes. To find out more about this opportunity, please stop by the Learning Strategies Tutoring Center, Room S212 in Roth Hall or the Writing Center in Hilton Room 427.

Disability Services The Learning Strategies Center offers support services to students with disabilities. The LSC will assist qualified students in attaining reasonable accommodations and support services. Our disability support specialists are available to discuss students’ specific needs in the classroom, kitchen, and residence hall. Reasonable accommodations may include readers, note-takers, priority seating, enlargement of notes, tape recording a lecture, books on CD, interpreters, testing accommodations, assistance with lifting, priority registration, or residence hall accommodations. Accommodations depend on the student’s documentation and specific functional limitations. After reviewing the documentation and interviewing the student, a disability support specialist will determine and recommend appropriate accommodations for each student’s course of study. Accommodations for students with disabilities are based on individual needs and

functional limitations. It is the student’s responsibility to initiate a request for services and remain involved as a committed learner who has taken charge of his/her own needs. Due to confidentiality laws governing institutions of higher education, students must disclose their disability and request accommodations from each instructor and/or other staff members and departments on campus. Students with disabling conditions need to request accommodations for every class, quiz, midterm, or final exam as well as for the costing practical exam and externship. Accommodations are not provided retroactively. Students should notify instructors of their disability and need for accommodations during the first week of class. The instructor is responsible for providing academic accommodations in the classroom. To obtain services, students are required to provide the LSC with recent professional documentation of their disability. The documentation must be provided on the practitioner’s letterhead, not on a prescription form. The practitioner cannot be a family member. This information will be kept confidential and must be received at least one month prior to their start date. Should students decide to disclose their disability once on campus, they must submit current professional documentation to the LSC to receive accommodations. Students must be registered with the LSC in order to receive accommodations. Learning disability documentation or ADHD documentation should not be older than three years, unless appropriate documentation is provided by a professional indicating that new testing would not be required, given the individual circumstances. Students with outdated Student Life and Services | 17


documentation may receive accommodations while actively obtaining new documentation. Provisional accommodations are given for two months while the student is obtaining new documentation. If updated documentation is not submitted within that time frame, the provisional accommodations are discontinued. For additional information, stop by Roth Hall S217 to speak with any of the LSC staff. A qualified student with a disability is one who: • Identifies himself or herself to the LSC office in a timely manner. • Provides the college with comprehensive, current, professional documentation of a disability. • Provides documentation that clearly indicates the student’s functional limitations and the need for reasonable academic adjustments, auxiliary aids, or services. • Needs those adjustments, auxiliary aids, or services to participate in and/or benefit from the college’s programs and activities. • Is able to benefit from the adjustments, auxiliary aids, or services. • Can meet the academic and technical standards set out by the CIA.

Testing Accommodations Some students with disabilities need alternative testing accommodations. Examples of these include, but are not limited to, test content read to them, tests written in large print, extra time on tests, assistance in filling out Scantron® sheets, and tests taken in a less-distracting environment. If the Learning Strategies Center is the location for a test accommodation, students need to schedule it with the LSC at least 48 hours prior to the day of the test. If the appointment is not made within 48 hours 18 | Student Life and Services

of the test date, the student may not receive accommodations for that test. Appointments for alternative tests are made around the actual time the class is taking the test, or at a time that does not conflict with the student’s class schedule. Once the student makes an appointment to take a test in the LSC, the instructor will receive an e-mail with the date and time of the test. The instructor is then responsible for delivering the exam prior to the scheduled test and picking up the completed test.

Course Substitutions and Waivers There are no course waivers granted on the basis of disability at the CIA. Additionally, the CIA does not modify course content or requirements. A petition requesting a course substitution is an option for students. According to Section 504 of the Rehabilitation Act, colleges have the right to deem which courses are essential to their curricula. Students may submit a petition for a course substitution; however, if the course is deemed to be essential to our degree program, the request will be denied. Documentation Requirements The following outlines the requirements for submitting documentation requesting disability services at the CIA: • Learning Disabilities or ADD/ADHD—documentation must be less than three years old from the date the student requests services from the CIA. Additionally, the psychoeducational evaluation must be based on an adult test format such as the Wechsler Adult Intelligence Scale and the WoodcockJohnson Achievement Test. • Psychiatric Disabilities—documentation must be less than a year old from the date the student requests services from the CIA. This documentation must be updated annually.


• Rehabilitated Drug Addiction/Alcoholism— documentation must be less than a year old from the date the student requests services from the CIA. • Hearing Impairments—an audiogram administered by a licensed audiologist and any additional medical documentation must be less than three years old from the date the student requests services from the CIA. Information regarding the functional limitations should be included. • Medical and/or Physical Disabilities—documentation must be provided as to the nature of the disability, diagnosis, resulting functional limitations, physician recommendations for appropriate accommodations, and be less than a year old from the date the student requests services from the CIA. • Visual Impairments—documentation must be less than a year old from the date the student requests services from the CIA and should be provided by an optometrist or ophthalmologist. This documentation must be updated annually. • Temporary Disability Due to Illness or Injury—documentation verifying the nature of the condition, stating the expected duration of the condition, and describing the accommodation is necessary. The verification of temporary disability must be no older than 60 days.

Should unforeseen functional limitations arise that require an accommodation, an additional evaluation may be required for a medical, emotional, learning, or physical condition, whether preexisting or developing after enrollment.

Technical Standards The mission of The Culinary Institute of America is to teach students the general knowledge and specific skills necessary to grow into professional positions of influence and leadership in the food and hospitality industry. Contemporary culinary, baking and pastry, and hospitality education requires that the acquisition and uti-

lization of professional knowledge be accompanied by a necessary set of skills and professional attitudes. The CIA requires that all students meet certain functions and technical standards that are essential for successful completion of all phases of our education programs, and that reflect industry requirements and standards. To participate in and successfully complete the CIA’s degree, certificate, and/or non-credit programs, each student, with or without reasonable accommodations, must be able to: 1. Have the ability to sufficiently perform kitchen, externship, dining room, café, and classroom activities and procedures. Examples of relevant activities include, but are not limited to, the ability to: a. Work in a refrigerated classroom. b. Lift and transport food, including hot food, as well as other culinary or baking product, equipment, small wares, and utensils. c. Lift and transport trays with plated foods, small wares, and other items, and serve and clear tables where guests are seated. d. Safely pour and serve liquids and beverages, including hot liquids. e. Safely handle hot foods such as pulled sugar or other items coming out of a heat source. f. Safely use knives for food preparation as well as other commercial cooking, baking, or serving utensils. g. Perform repetitive motion skills required in the kitchen and the food industry, such as whisking, dicing, or piping. h. Follow and maintain the National Restaurant Association’s ServSafe® Student Life and Services | 19


sanitation standards for safe food handling. i. Safely and effectively operate standard commercial cooking and foodservice equipment. j. Participate and/or work in an environment where commercial microwaves and convection ovens are being used continuously. k. Test and evaluate food and beverage products. l. Produce food products within the time parameters designated by a course objective within a class or for a hands-on cooking or baking practical. m. Handle and cook different varieties of fish, seafood, beef, pork, chicken, lamb, venison, or other meats, vegetables, and fruit products. n. Handle and bake/cook using different flours—including all grains—as well as chocolate, fruits, and nuts. 2. Attend and actively participate in all classroom courses. 3. Attend and actively participate in production kitchen classes; instructional kitchen classes; dining room, café, and/or laboratory classes; and externship, for a minimum of seven consecutive hours per session, noting that those sessions may start at different hours of the day. 4. Communicate effectively and professionally when interacting with peers, faculty, staff, other college personnel, guests, and employers. Examples of relevant communication activity include, but are not limited to: a. Use of effective verbal and/or nonverbal communication skills b. Effective utilization of the English language 20 | Student Life and Services

c. Ability to interpret communication from other people and respond in a professional fashion 5. Have the ability to meet and perform sufficiently all course objectives that are essential in all classroom, laboratory, dining room, café, externship, and kitchen courses. Examples of relevant cognitive ability include, but are not limited to, the ability to: a. Learn and benefit from the college’s curriculum. b. Follow directions. c. Reason and perform independently. d. Process information accurately and thoroughly and prioritize tasks. e. Demonstrate skills of recall using both long- and short-term memory. f. Apply knowledge. g. Perform mathematical computations. h. Write essays, reports, and research projects as well as complete other college-level writing assignments. i. Demonstrate the conceptual, integrative, and analytical skills necessary for problem solving and critical thinking. 6. Have the emotional stability, as well as the behavioral and social attributes, required to work individually and in teams within classrooms, laboratories, dining rooms, cafés, kitchen environments, and at externship locations. Examples of relevant activities include, but are not limited to, the ability to: a. Develop professional working relationships with classmates, instructors, guests, employers, and others. b. Function effectively under stress and regulate one’s own emotional reaction. c. Adapt to multiple situations and perform multiple tasks. d. Adhere to the college’s Student Code


of Conduct. e. Exercise sound judgment. f. Focus and maintain attention on tasks. g. Self-manage medical or emotional conditions. 7. Have the ability to sufficiently maintain the safety and well-being of fellow students without posing a safety threat to others in all environments on campus, and during externship and other college-sponsored trips. The CIA’s disability support specialists are available to assist students in determining if their documentation is appropriate and current or to answer any additional questions. For further information about our disability services, please visit www.ciachef.edu/admissions/services/ strategies.asp or contact our disability support specialists at 845-451-1219 or 845-451-1288.

The Faculty, Alumni, and Externship Host Mentor Programs The Learning Strategies Center coordinates the Faculty, Alumni, and Externship Host Mentor Programs. In the Faculty and Alumni Mentor Programs, enrolled students have an opportunity to be paired with either a faculty member on campus or an experienced CIA graduate. The programs provide students with additional guidance and structure as they pursue their culinary or baking and pastry career. The mentor acts as a role model to demonstrate the positive results of pride, professionalism, and hard work, and can help a student determine which area of the industry he or she is best suited for or most interested in pursuing. Mentors can also help introduce students to the wide network of CIA alumni and other professionals in the field.

To provide students with support while they are on their externships, the CIA has an Externship Host Mentor Program. The mentor is a CIA graduate located in the city a student chooses to go to for his or her externship. The role of this mentor is to help the student know where to find appropriate housing; introduce him or her to other restaurateurs as well as area purveyors, manufacturers, and farmers; and share information about offerings such as sports and the arts. The program will give students an opportunity to use their time on externship for continued learning and to begin to establish their own professional network. The Faculty, Alumni, and Externship Host Mentor Programs are voluntary programs designed for the benefit of students who want to enhance their educational experience to the fullest. To learn more, please contact the Learning Strategies Center coordinator at 845-451-1283.

TECHNOLOGY ON CAMPUS FOR STUDENTS The CIA has a state-of-the-art network infrastructure that supports a high-speed wireless network, more than 200 PC workstations, and 10 computer labs. Residence halls as well as several other buildings on campus are equipped with an 802.11 a/b/g-compliant wireless network. It is recommended that students bring a computer to campus so they may take full advantage of the wireless network. For those students who do not have their own computer, there are several computer labs available with various software applications installed, including MS Office 2007, ESHA Food Processor, Micros POS, and language learning software. The Hilton Computer Lab, located in Student Life and Services | 21


the Conrad N. Hilton Library, is a fully staffed, full-service lab. Individual tutoring is offered for students who may be uncomfortable using software programs and/or a computer. There are also workstations on the main floor of the library from which printing is available. Students use Culinary Cash—a debit account accessed via the student ID card—to pay for the services offered in the computer labs. Students may set up a Culinary Cash account at the Bursar’s Office, located in the Admissions building. The Julius Wile Baccalaureate Center and Betty Axelroad Language Lab, located in Roth Hall, are available to bachelor’s degree students in their junior and senior years of study. Black-and-white printing is available to them at no additional cost. In addition, there are computer workstations located on the bottom floor of each of the residence halls, in the Learning Strategies Center, in Career Services, and in the General Foods Nutrition Center. Printing and other services may not be available in these labs. Students are provided with account information to access the various online resources that are available at the college. From CIA Main Menu (the student web portal), students can find school announcements, scheduled club activities, student services departmental pages, and MyCIA.net e-mail. Personal data such as class schedules, grades, and financial aid, student account, and residence life information are also available through CIA Main Menu. Other online resources provided to enhance the learning experience include an online course guide management system (see page 62), the digital video library, 22 | Student Life and Services

and the library catalog. The Student Help Desk is staffed with Information Technology (IT) staff members who assist students with any technical issues they may have, including connecting to the wireless network, troubleshooting software issues on personal computers, and questions about their online accounts.

Peer-to-Peer File Sharing Peer-to-peer file sharing is not allowed and is blocked on the CIA network using bandwidth-shaping technology. Under the Higher Education Opportunity Act (H.R. 4137), illegal distribution of copyrighted materials may be subject to criminal and civil penalties. The CIA is legally obligated to assist authorities in identifying individuals who violate copyright law pertaining to peer-to-peer file sharing. It is also in violation of school policy to use technology designed to circumvent the blocking of this activity. To learn more about IT services, please visit www.ciachef.edu/admissions/life/ technology or call the Student Help Desk at 845-451-1698. LIBRARY The Culinary Institute of America’s Conrad N. Hilton Library houses an outstanding collection of nearly 86,000 volumes, 4,500 DVDs and videos, and approximately 280 current periodical titles. Although there is a strong specialization in the culinary field, the collection also has a liberal arts listing supporting the college’s ever-expanding educational programs. In addition, the library maintains the CIA’s archives and special collections of menus and rare books. Services offered to the college community include reference assistance, Internet


and database searching, and interlibrary loan. Banks of computers for Internet and electronic catalog searching are located on the library’s main floor. The library also has a computer lab, located on the second floor. The video center, located on the fourth floor of the library, contains an extensive collection of video recordings in DVD and VHS format. Many of these recordings feature demonstrations of culinary techniques ranging from basic skill development to advanced levels of food preparation. The collection also includes a growing number of feature films, documentaries, and other materials used for teaching and learning. Viewing stations for single and multiple users are available. The center also contains computer workstations for Internet and digital video access.

STUDENT DINING Student dining at The Culinary Institute of America is much more than a typical college meal plan. It’s an important part of the campus culture at the CIA, fostering community and teamwork by preparing and sharing meals together. Most important, student dining is a vital part of a CIA education, both for those students preparing the meals and those partaking in them. The college’s unique dining program is driven by the curriculum and provides the campus population with a vast array of menu options each class day. By taking advantage of their standard two meals per instructional day (see page 37 for meal plan upgrade options), students educate their palates and expand their exposure to a variety of cuisines, foods, ingredients, and cooking methods. Enjoying student-prepared meals also

serves to support the efforts of classmates in achieving their educational goals. Through the dining program, students learn valuable real-world skills such as preparing mise en place, building speed and timing in the kitchen, and plating for service.

Dietary Restrictions Understanding that some students may have medical restrictions—including food allergies and sensitivities—that affect their diet, the college’s Learning Strategies Center (LSC) staff is available to assist in addressing these limitations as they apply to the technical requirements of the curriculum. Students must provide medical documentation of their dietary restriction to LSC staff. For information about reasonable accommodations for class assignments, product handling, and/or student dining options as related to medical dietary restrictions, please contact the LSC at 845-905-4638. Students who have non-medical dietary restrictions or other dietary needs may contact Dining Services at 845-451-1313. CULINARY CASH Along with meals covered by the board fee (see page 37), the college offers students the opportunity to purchase Culinary Cash. The Culinary Cash program gives students the convenience, flexibility, and security of cash-free transactions by enabling them to use their CIA Student ID like a debit card at selected sites on campus. Participating locations include the Apple Pie Bakery Café, Courtside Café, American Bounty Restaurant, Escoffier Restaurant, Ristorante Caterina de’ Medici, St. Andrew’s Café, and the Conrad N. Hilton Library. Culinary Cash can Student Life and Services | 23


also be used to buy tickets from the Student Activities Office. A minimum cash deposit in the amount of $25 is all that is needed to get started in the Culinary Cash program. Culinary Cash is mandatory for all students who wish to print any material from the student computer labs. For more information, visit www.ciachef.edu/admissions/services.

PUBLIC OPERATIONS— CIA RESTAURANTS The CIA’s five award-winning, studentstaffed restaurants at the Hyde Park campus are open to the public when the college is in session. American Bounty Restaurant The wealth and diversity of the foods of the Americas are brought to life by the imaginative cuisine of this award-winning restaurant located in Roth Hall. A recipient of the prestigious Ivy Award, the Bounty was recognized by the Zagat Survey as having “high-quality local ingredients” and “lovely ambience.” An impressive selection of domestic wine and beer offers the perfect complement to an unforgettable meal. Business or smart casual (collared shirt and dress or Dockers®-style slacks) attire is preferred. Seating is Tuesday–Saturday, 11:30 a.m.–1 p.m. for lunch and 6–8:30 p.m. for dinner. Apple Pie Bakery Café Sponsored by Rich Products Corporation Located just inside the main entrance of Roth Hall, the Ivy Award-winning bakery café showcases the talents of the CIA’s baking and pastry arts students and faculty and features sumptuous baked goods and café cuisine. Its desserts have received top honors in Hudson Valley magazine’s annual 24 | Student Life and Services

“Best of the Hudson Valley” awards showcase and the Zagat Survey said it has “the best pastries this side of the Seine.” All selections are available for takeout or to enjoy in the relaxed, reservation-free dining area. The bakery café is open Monday–Friday, 7:30 a.m.–5 p.m. Dress is casual.

Escoffier Restaurant French recipes are prepared true to the principles of legendary chef Auguste Escoffier, but with a contemporary touch. Delicate sauces are combined with fresh, seasonal ingredients to produce a subtle harmony of flavors, allowing diners to experience French cuisine as never before. Located in Roth Hall, the Ivy Award-winning Escoffier was lauded in the Zagat Survey as being “one word: superb.” This restaurant was also inducted into the Nation’s Restaurant News Hall of Fame in 2000. The à la carte menu represents the culinary traditions of the regions of France—from rustic Provençal to sophisticated Parisian—all served with a beautiful and authentic presentation. Business or smart casual (collared shirt and dress or Dockers®-style slacks) attire is preferred. The restaurant seats patrons Tuesday– Saturday, 11:30 a.m.–1 p.m. for lunch and 6–8:30 p.m. for dinner. Ristorante Caterina de’ Medici Ristorante Caterina de’ Medici, located in the magnificent Colavita Center for Italian Food and Wine, received the prestigious Ivy Award in 2004 and was described by the Zagat Survey as a “phenomenal experience.” Its à la carte menu features seasonal ingredients and flavor combinations of a much-beloved cuisine, as well as a diverse selection of Italian wines, beers, and apéritifs. The restaurant


has five distinct areas, from the Joseph P. DeAlessandro main dining room, with its Venetian chandeliers and brass sculptures, to the casual Al Forno Dining Room with its antipasto bar, wood-fired oven, and views of the kitchen. Business or smart casual (collared shirt and dress or Dockers®-style slacks) attire is preferred. Seating is Monday–Friday, 11:30 a.m.– 1 p.m. for lunch and 6–8:30 p.m. for dinner. Selected items are available in the Al Forno from 11:30 a.m.–6 p.m.

St. Andrew’s Café The award-winning St. Andrew’s Café exemplifies the best of the farm-to-table movement. The à la carte menu highlights locally and sustainably sourced ingredients prepared using both American and European culinary traditions. Light fruit beverages and ciders are a refreshing complement to the innovative cuisine. The casual atmosphere makes this the perfect dining spot for the entire family. Casual dress, including jeans, sneakers, and walking shorts, is suitable when dining in St. Andrew’s Café. Seating is Monday–Friday, 11:30 a.m.–1 p.m. for lunch and 6–8:30 p.m. for dinner. Hyde Park Restaurant Awards • Green Restaurant Association Two-Star Certification St. Andrew’s Café, 2009 • Restaurant Business Clean Plate Award Apple Pie Bakery Café, 2008 • Restaurants & Institutions Ivy Award Apple Pie Bakery Café, 2009; Ristorante

ian Food and Wine (Ristorante Caterina de’ Medici), 2002 • Nation’s Restaurant News Fine Dining Hall of Fame (Honorary Inductee) Escoffier Restaurant, 2000 • Restaurant Hospitality Top-of-the-Table Award American Bounty Restaurant, Escoffier Restaurant

Student Restaurant Discounts All students are entitled to a 25% discount for themselves and three guests at the Escoffier Restaurant and the American Bounty Restaurant, Tuesday–Thursday. The 25% discount is available at St. Andrew’s Café Monday–Friday, and in the Ristorante Caterina de’ Medici Monday–Thursday. A 10% student discount is available in the Al Forno area of the Ristorante Caterina de’ Medici from 11:30 a.m.—6 p.m., Monday–Thursday. Students also receive a 10% discount in the Apple Pie Bakery Café on food items only. Each student will receive an invitation from the president to dine with a guest in one of the public restaurants. These invitations are not transferable and not replaceable. To help prevent misplaced or lost invitations, we encourage students to use them towards the beginning of their educational stay. The invitation may be used on Monday through Thursday of any month, excluding October. The exception would be if a graduation falls on a day other than Friday, the invitations may not be used the day before graduation.

Caterina de’ Medici, 2004; American Bounty Restaurant, 1987; Escoffier Restaurant, 1981 • Achievement of Culinary Excellence Award, American Culinary Federation Apple Pie Bakery Café, 2004; Colavita Center for Ital-

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BOOKSTORE The Craig Claiborne Bookstore is located on the first floor of Roth Hall. The bookstore is open to students, faculty, staff, and visitors on days when classes are in session. The bookstore offers a wide selection of culinary and non-culinary titles. The store also sells a selection of professional cooking and baking equipment, school supplies, health and beauty aids, replacement uniforms, gourmet food, and a wide range of gift and novelty items from sweatshirts and t-shirts to glassware and souvenirs. Most items in stock are available by mail order. Call 845-452-7648 or visit ciachef.bkstore.com. CAREER SERVICES A CIA education offers students unparalleled career opportunities. The Career Services Office works in cooperation with the college’s academic and administrative professionals to assist CIA students throughout their career decision-making process. A variety of resources and activities are available to help assess career potential, stay abreast of industry trends and requirements, learn about job opportunities, and set employment goals. The externship program is an integral part of the curriculum and a significant opportunity for each student. This direct industry experience enables them to apply new skills and further clarify career goals. Students will need to select an externship site from a list of approved sites. It is then their responsibility to initiate contact with these employers and obtain the position. The Career Services staff is available to provide assistance throughout the process. For more information about the externship and externship prep seminars, see the 26 | Student Life and Services

course descriptions on page 75. Within the placement program of the Career Services Office, students may access online job listings and take advantage of the many organizations that send recruitment teams to the CIA to interview externship candidates and graduating students through the On-campus Recruitment Program. In addition, the office conducts on-campus Career Fairs four times each year, allowing students to speak directly with industry representatives and learn of job opportunities, career paths, and organization characteristics. Whether seeking an externship site or full-time employment after graduation, CIA students can use a web-based system, Experience, to research opportunities. The system offers links to the websites of employers, enabling students to more fully research job opportunities with particular organizations. The Career Services Office strongly encourages early and ongoing involvement with the activities and resources it provides to maximize opportunities for making informed externship and employment decisions. While the college vigorously pursues job placement for graduates, placement is not guaranteed.

ON-CAMPUS EMPLOYMENT Various departments within The Culinary Institute of America hire student workers for temporary employment. Job opportunities are posted daily on CIA Main Menu. If you are interested in working on campus, you must submit an employment application, which you can complete online from CIA Main Menu. Please note that Federal Work-Study students receive priority in hiring; however, campus


employment is not guaranteed. When you are hired, you must complete new-hire paperwork, including an I-9 (a form required by the U.S. Department of Homeland Security that establishes your eligibility to work in the United States) and W-4. The I-9 form requires a presentation of original documentation to verify eligibility. Please refer to CIA Main Menu for a copy of these documents. Once you start your job, you should talk with your supervisor about the procedures to follow to ensure proper payment, including payroll deadlines for timesheet submission. Students may work up to 20 hours per week. As a student employee, you have the option to sign up for direct deposit at a local bank or a bank at home. To begin direct deposit, you’ll need to provide the CIA’s Payroll Office with the name of your bank, its routing number (also referred to as the transit ABA number), and your checking or savings account number. A form will be provided with your employment materials.

ALUMNI RELATIONS Since 1946, The Culinary Institute of America has greatly expanded its programs both within the college and with our alumni constituency. This has happened with a clearly defined purpose: to create and maintain the premier college for culinary education. In the process, our alumni ranks have grown to more than 44,000 professionals working in all areas of foodservice throughout the U.S. and the world. The Alumni Relations Department was established to fully integrate CIA alumni into regional and national programs which

will benefit their professional growth and provide support for the college, both academically and financially. CIA alumni are involved in virtually every area of college advancement, including recruitment, admissions, student mentoring, career placement, fund-raising, regional receptions, and other special CIA presentations. In turn, the college offers lifelong access to career placement assistance, résumé referral services, continuing education courses, instructional and training videos and DVDs, and publications to keep alumni updated on colleagues and new programs, activities, and industry advancements. All CIA graduates are welcomed as members of the CIA Alumni Network and its online community at www.ciaalumninetwork.com. Upon graduation, students receive an ID card that qualifies them for discounts in the restaurants, continuing education courses, CIAproduced instructional videotapes, and in the Spice Islands Marketplace at the CIA at Greystone. Annual class reunions and regional alumni receptions held throughout the country bring graduates together for social and business networking. The Alumni Relations staff is available to assist students and alumni. For more information, contact the Alumni Relations Department at 845-451-1401 or alumni@culinary.edu.

Student Life and Services | 27


QUALITY OF LIFE AT THE CIA According to a 2011 survey, 98 percent of the students at The Culinary Institute of America agreed that they made the right decision in attending the CIA. Here are some highlights of the CIA experience which have created positive feelings among the college’s students: • reputation and prestige of the CIA • professionalism, interest, knowledge, and dedication of the faculty • well-organized curriculum and quality of the education • beauty of the campus • outstanding facilities, buildings, library, and resources • cleanliness of the campus • overall professionalism and efficiency of the college • campus-wide sense of caring, respect, and hospitality

These and other features contribute to making the CIA campus an ideal environment for learning and living.

28 | Student Life and Services


ADMISSIONS The Culinary Institute of America seeks candidates who can demonstrate academic competence and who have back-of-the-house experience in the foodservice industry.

ADMISSIONS PROCESS

this experience to apply for admission—

The college has a selective admissions

the requirement must be met before you

process whereby each candidate is eval-

enter the CIA.

uated individually. The basic require-

A complete medical examination is

ments are as follows:

required within one year of your entry

1. A high school diploma or GED credential

date. An exam form is supplied by the

2. Experience working in a professional

CIA (and is available from our website)

kitchen

for this purpose and must be completed

The CIA requires that you do one of the following: • Work hands-on with fresh ingredients in a professional kitchen or bakery prior to enrollment, at least 10–15 hours a week for six months. • Participate in a high school culinary program that either:

a. operates a restaurant, bakery, or café that is open to the public, faculty, or students at least two days a week for six months out of the school year, or b. completes at least two on-site or off-site catering jobs per week for at least six months out of the year. • Complete 12 credits of college-level courses, including at least six credits of hands-on culinary courses with a grade of at least “C+” in the hands-on courses.

The experience requirement is designed to help you understand the realities of working in the food industry before you enroll. It’s a rewarding and challenging profession, and we want to be sure you are absolutely confident in your career choice. Please note that you do not need

and returned to the Medical Office for review by the school’s medical staff. There are no exceptions to this requirement. If you are a graduate of one of the CIA’s Associate in Occupational Studies (AOS) degree programs and are applying for admission to one of the Bachelor of Professional Studies (BPS) degree programs, you may need to complete any associatelevel courses which have been added to the curriculum since you graduated.

APPLICATION PROCEDURE The steps to apply for admission are as follows: Freshman Applicants 1. Complete the application • Read the application form carefully and complete all sections. • If you have significant experience in the foodservice industry or are a career changer, it is also helpful to include a copy of your résumé. • The CIA requires that students take math and writing placement tests prior to enrollment. You may be excused Admissions | 29


from one or both tests if you have qualifying SAT, ACT, or AP English Language for Writing test scores or have successfully completed an English Composition or Culinary Mathematics course with a grade of “C” or better at an accredited college or university within the past 10 years. For more information about assessment test requirements, please contact the Admissions Department.

2. Include your essay • Attach your essay of 500 words.

3. Enclose your nonrefundable application fee Include a check or money order for $50 made out to The Culinary Institute of America. 4. Ask for recommendations Letter(s) of recommendation should be submitted by the recommender to the CIA. High School Students One recommendation is required. It must be from a foodservice employer describing your foodservice experience.

Students Applying After High School or College One recommendation is required. It must be from a foodservice employer describing your foodservice experience. In addition, submitting a recommendation from a professional contact is advised in order to give the Admissions Committee a greater understanding of your character and abilities.

5. Request official transcripts Ask all secondary and postsecondary schools you’ve attended to mail your official transcripts (not a student copy) directly to CIA Admissions. If you hold an equivalency diploma, the official test scores must be submitted. If you’re in high school, your transcript must be complete through the 11th grade, and indicate what courses you’ll 30 | Admissions

take in the 12th grade or show your marks for the 12th grade. Please note that you must be a high school graduate or have received an equivalency diploma to enter the CIA. If you have matriculated in a college-level degree program and have completed the equivalent of 24 or more college credits, you are not required to submit a high school transcript. Academic transcripts are required for all colleges you have attended. 6. Submit your SAT and/or ACT scores If you have taken the SAT and/or ACT, the college strongly recommends that you include your scores, as they may help you qualify for a scholarship if submitted prior to acceptance. 7. Send the required application materials to CIA Admissions Please note: • All prospective students must demonstrate their proficiency in the English language at a level adequate for success at the CIA. If your primary spoken language is other than English, the submission of TOEFL scores is required as part of your application. • You can also apply for admission online at www.ciachef.edu/admissions.

BPS Junior-Year Applicants CIA graduates or CIA students currently enrolled in an associate degree program interested in pursuing the bachelor’s program should contact the Registrar’s Office for the appropriate form. All Applicants—Points to Remember: • Our Admissions Committee reviews all applications, which are valid for one year. Please note that the CIA does not return any materials sent as part of the admission review process. Do not submit original diplomas and certificates, as they will not


be returned. • Your prior educational record will be evaluated according to the difficulty of the program undertaken, class rank, and grade point average. Applicants who have vocational training in culinary arts and related disciplines are expected to have strong marks in these areas. • Your application is seen as a direct reflection of you—your interest, motivation, confidence, and academic ability. The CIA will note the initiative you take in expressing and documenting these areas in your application materials. • The CIA has an experience requirement for admission. Please note that you don’t need foodservice experience to apply for admission—the requirement must be met before you enter the CIA.

TECHNICAL STANDARDS In order to reflect the requirements and standards of the foodservice and hospitality industry, The Culinary Institute of America requires all students to meet certain essential functions/technical standards that are essential for successful completion of all phases of our education programs. To participate in and successfully complete the CIA’s degree, certificate, and/or non-credit programs, each student, with or without reasonable accommodations, must be able to meet these standards, which can be found on page 19. Our disability support specialists are also available to assist students in determining if their documentation is appropriate and current or to answer any additional questions. For further information about our disability services, please visit www.ciachef.edu/admissions/services/ strategies.asp, or call 845-451-1219 or 845-451-1288.

WITHDRAWAL OF APPLICATION Applicants who have not visited the school prior to enrollment will have the opportunity to withdraw without penalty within three business days following either the regularly scheduled orientation procedures or following a tour of the facilities and inspection of equipment where training and services are provided. ARTICULATION AGREEMENTS The CIA has articulation agreements in place with other educational organizations, including high schools and National Student Organizations (NSOs). To obtain a list of participating organizations, please contact the CIA’s director of admissions. CHALLENGE EXAMS A student can be awarded credit for Culinary Math and/or Writing by demonstrating knowledge of the course content acquired prior to enrolling at the CIA. This is achieved by earning a passing score on a challenge exam. The challenge exam for each of these two courses tests the concepts that are taught in that course. A student is eligible to take the Writing challenge exam if he or she has met one or more of the following criteria: • earned an AP writing score of 3 or higher • took college-level, writing-intensive classes but did not receive transfer credit • received a recommendation from his or her CIA writing teacher • has professional writing experience

To receive credit for the Writing course, a score of at least 74% on the Writing challenge exam is required.

Admissions | 31


A student is eligible to take the Mathematics challenge exam if he or she has met one or more of the following criteria: • earned an AP math score of 3 or higher • completed a college-level math class but did not receive transfer credit • received a recommendation from his or her CIA math teacher

To receive credit for the Culinary Math course, a score of at least 72% on the Mathematics challenge exam is required.

TRANSFER CREDIT Due to the unique nature of the curriculum at The Culinary Institute of America, only selected business management and liberal arts courses will be considered for transfer credit approval. We do not accept transfer credits for culinary arts, baking and pastry arts, or hospitality and service management (restaurant) courses. For questions about transfer-eligible courses, contact the Admissions Office. Approval Criteria 1. Course has an appropriate focus from an accredited college or university. 2. Course was completed with a grade of “C” or better. 3. All applicable course work was completed within the past 10 years. 4. Applicant took the College Board AP exam and received a score of “4” or higher within the past five years.

32 | Admissions

How to Apply for Transfer Credit The following steps should be followed when preparing your request for transfer credit (to be submitted with your application for admission): 1. Consult The Culinary Institute of America’s academic catalog to find out which courses are required for your intended major. Feel free to contact the transfer credit coordinator for assistance at 1-800-CULINARY. 2. Obtain a copy of the CIA’s Application for the Transfer of Credit. 3. Complete the top two sections of the transfer credit application. 4. You may be asked to provide official course descriptions for each course you would like to transfer. If you have any questions or concerns, please contact the transfer credit coordinator. If you are requesting transfer credit for College Board AP classes, please provide us with an official College Board report of your scores. If you are requesting transfer credit for the CIA’s Food Safety course, you must attach a copy of your National Restaurant Association (NRA) ServSafe® certificate and include either one of the following with or on your Application for the Transfer of Credit: a) The course description for the food safety college course of at least 1.0 credit or b) A copy of your ProStart National Certificate of Achievement. 5. Include an official copy of your high school and/or college transcripts if they were not previously sent. 6. Submit your completed transfer


credit application and supporting documentation along with your application for admission. 7. Once you have completed the application form, with the required documentation attached, mail to: Admissions Department— Attn: Transfer Credit The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499

CAMPUS TRANSFERS In some instances, a currently enrolled associate degree student may seek a transfer of studies to or from the Hyde Park, NY; St. Helena, CA; or San Antonio, TX campuses. Please see page 62 for the policy on campus transfers.

Please Note: • Credits accepted in transfer may count toward the completion of degree requirements but are not calculated in a student’s grade point average at the college. • Tuition charges are assessed based on fulltime study, with each semester ranging between 12–18 credits. Students who take fewer or more than the full-time course load will be charged according to the schedule on page 37. • Students who receive transfer credit and wish to supplement their semester courses may take an Independent Study course or elective with the permission of the appropriate academic dean. • For students entering the junior year of the CIA bachelor’s degree program with transfer credits from another accredited college, a 45-credit-hour, three-semester residency is required. The credit-hour requirement must be satisfied by course offerings from the CIA BPS program.

Admissions | 33


INTERNATIONAL STUDENTS Application procedures are the same as those for applicants from the United States, with the exception of three additional requirements: 1. If your native language is other than English, you will be required to demonstrate proficiency in the English language as part of your application file through either: • the Test of English as a Foreign Language (TOEFL), administered by the Educational Testing Service. A minimum paper score of 550, CBT (computer-based test) score of 213, or iBT (Internet-based test) score of 80 (with a minimum of 20 in each section) is required. For information on test dates and locations, write to TOEFL, Box 6151, Princeton, NJ, 08541, USA; e-mail toefl@ets.org; visit www.toefl.org; or call TOEFL at 609-771-7100; or • the International English Language Testing System (IELTS), cosponsored by the English testing entity of the University of Cambridge, and British and Australian organizations. A minimum overall score of 7.0 is required. For information, write to IELTS, Inc.,100 East Corson Street, Suite 200, Pasadena, CA 91103, USA; e-mail ielts@ceii.org; visit www.ielts.org; or call 626-564-2954.

2. In order for you, as an international student, to obtain your Certificate of Eligibility (Form I-20): • your sponsor(s) must provide the Admissions Department with valid Affidavits of Support (Form I-134) 34 | Admissions

verifying that funds will be available for all educational and living expenses while you are studying in the United States, or • you may choose to provide a bank statement indicating sufficient funds on account and a cover letter from the holder of the account stating his or her intent to provide your tuition and living expenses for the duration of your studies in the United States.

3. You must provide a copy of your passport showing your personal information page (to ensure accurate processing of Form I-20).

Please note: All documentation must be in English. If originals are in another language, they must be translated before they are submitted to the CIA. Medical Insurance As an F-1 student, you are required to have medical insurance while in the U.S. We strongly recommend that you obtain a medical insurance plan before you leave that will cover your health costs in this country. Please note that you may also want to secure coverage for mental health care, prescriptions for any chronic illness, and dental care, as these are not necessarily included in basic medical insurance policies. You should consider your overall needs and well-being as you select a health plan that is right for you. Also, most plans require you to pay for a portion of your care, so access to some cash or credit is still important. A group policy, the “Part B: Sickness Medical Expense Benefit,” is offered by


the CIA as well. In lieu of personal coverage, the CIA policy will be mandatory.

Visa Requirements The bachelor’s and associate degree programs require an F-1 student visa. International students who hold an F-1 student visa and are enrolled in these programs may: • work on campus for a maximum of 20 hours per week with authorization by the school official. • complete the required externship in the U.S. with authorization by the school official. Employment authorization is job-specific. • accept part-time employment off campus after nine months of full-time study with authorization from the Department of Homeland Security (DHS) via the application process. The time worked will be deducted from post-completion employment. • accept full-time employment—for up to 12 months after completion of studies—with authorization from the DHS via the application process, which takes approximately three months.

All of the above employment opportunities require a Social Security number. This application process takes 10–20 days, with authorization from the school official, and an offer of employment. Note: Canadian citizens do not need a visa to enter the U.S., but must have a passport. A student should present the passport, Form I-20 A-B, and financial documentation at the Canadian/U.S. border.

Admissions | 35


TUITION AND FEES

The CIA is dedicated to keeping costs to students as low as possible while maintaining the high quality of its programs, services, and facilities. The following are 2012–2013 tuition and fees, effective July 1, 2012.

TUITION PAYMENT SCHEDULE First Semester, Freshman Year Advance deposit (due upon receipt of Enrollment Agreement)..................$300 One-half of tuition (due 60 days prior to semester start date) ......................$6,175 Unpaid balance (due 14 days prior to semester start date) ......................$6,475 Total tuition, first semester............$12,950

Second Semester, Freshman Year; First and Second Semesters, Sophomore Year One-half of tuition (due 60 days prior to semester start date) ......................$6,475 Unpaid balance (due 14 days prior to semester start date) ......................$6,475 Total tuition, per semester ............$12,950

semester start date) ......................$6,195 Total tuition, per semester ............$12,390 Residence hall fees and all required fees are due 14 days prior to the semester start date. Payment will be considered late after five days, at which time students will be assessed a $50 late fee. Every student is required to pay one half of tuition prior to his or her semester start date. This payment is an indication of your preparedness to pay and your financial commitment to the college. Financial aid, which is not paid until you start your semester, cannot be used to meet the one-half-of-tuition payment requirement. For students with financial aid, half tuition or your balance—whichever is less—must be paid 60 days prior to your start date.

RESIDENCE HALL RATES Rates per semester are as follows: Angell, Pick/Herndon, and Rosenthal Residence Halls: Single-occupancy with bath ........$3,880 Double-occupancy with bath ......$3,250 Triple-occupancy with bath..........$2,630

First Semester, Junior Year Advance deposit (due 90 days prior to registration)......................................$300 One-half of tuition (due 60 days prior to semester start date) ......................$5,895 Unpaid balance (due by registration day) ................................................$6,195 Total tuition, this semester............$12,390

Second Semester, Junior Year; First and Second Semesters, Senior Year

Hudson Residence Hall: Single-occupancy room................$3,815 Double-occupancy with bath ......$3,250 Double-occupancy room..............$2,960 Triple-occupancy with bath ........$2,630 Quadruple-occupancy room........$2,630

Lodges: Single suite ....................................$3,880 Double suite ..................................$3,530 Triple suite......................................$2,960

One-half of tuition (due 60 days prior to semester start date) ......................$6,195

Townhouses:

Unpaid balance (due 14 days prior to

Single ............................................$3,880

36 | Tuition and Fees


REQUIRED FEES Please refer to the chart on page 40. FEES THAT MAY BE ASSESSED Meal plan upgrade fee................$275–$795 International Food, Wine and (Agri)culture Trip fee (see paragraph below) Part-time and overload fees (see below) Independent Study (per credit) ............$826 Late payment fee ....................................$50

Freshman/Sophomore Makeup Fees: Re-registration..........................................$50 Failure (per credit)..................................$863 Additional room and board fees may apply. Contact the Bursar’s Office for more information.

Sample of Makeup Charges:

Meal plan upgrades currently include plans that offer 30, 60, and 90 additional meals. These meals are available any day the campus is open, including weekends. Upgrade fees are per semester as follows: 30 meals for $275, 60 meals for $540, and 90 meals for $795. These fees are in addition to the required board fee. Unused meals expire at the end of each semester.

PART-TIME AND OVERLOAD FEES Students who take less or more than the full-time course load will be charged according to the following schedule: Freshman and Sophomore Fees More than 18 credits ............$863 per additional credit Less than 12 credits ............$863 per credit

1.5 credits (failure) ........................$1,427.50 * 3 credits (failure) ................................$2,855 ** *Includes estimated board fee for seven days. **Includes estimated board fee for 14 days.

INTERNATIONAL FOOD, WINE, AND (AGRI)CULTURE TRIP FEE All students in the BPS programs take a one-credit Food, Wine, and (Agri)culture Trip. The base charges for the course are included in tuition and cover the U.S. programs. Students who take the course abroad must pay an additional $2,240 for Italy, $1,740 for Spain, $1,940 for France, and $1,025 for China. Students traveling to China also require a visa at a cost of $165. The international trip fee may be adjusted based on costs and exchange rates at the time of booking. MEALS–BOARD Board is a required fee for all students. The cost per semester is $1,330 for the standard meal plan, which includes two meals per day on scheduled class days.

Junior and Senior Fees More than 18 credits ............$826 per additional credit Less than 12 credits ............$826 per credit Board fee while taking these courses will be assessed based on the amount of time needed to complete the course load. Students living off campus may qualify for other meal plan options.

WITHDRAWAL REFUNDS You can cancel your enrollment in writing at any time. Suspension for any reason is considered a withdrawal. In computing refunds, the last date of class attendance is considered the date of withdrawal or termination. Refunds are issued as follows: At least 90 days prior to registration or within three days of signing enrollment agreement ......................Full tuition refund Within the first three days of the first semester, if the student has not toured the campus ............................Full tuition refund Prior to the start of each semester ......................Full tuition refund less $100

Tuition and Fees | 37


Refund for First Semester: Day 1 ....................100% of tuition less $100 Days 2–7..................90% of tuition less $100 Days 8–14................80% of tuition less $100 Days 15–21..............70% of tuition less $100 Days 22–28..............60% of tuition less $100 Days 29–35..............50% of tuition less $100 Days 36–42..............40% of tuition less $100 Days 43–70 ..........................No refund is due

Refund for Subsequent Semesters: Day 1 ....................100% of tuition less $100 Days 2–7..................90% of tuition less $100 Days 8–18................55% of tuition less $100 Days 19–35..............30% of tuition less $100 Days 36–70 ..........................No refund is due

The college will credit to your student account any tuition amount due as indicated above, and will pay any balance due you from unliquidated tuition deposits within 30 days of your leaving school. New, unused equipment may be returned to the college’s Central Issuing Department within 20 days of withdrawal for credit to your student account. Uniforms that have been embroidered with your name may not be returned. If you have a prolonged illness, you’ll receive a full, proportional refund from the college.

Treatment of Title IV Aid When a Student Withdraws The law specifies how the college must determine the amount of Title IV program assistance that you earn if you withdraw from school. The Title IV programs that are covered by this law are: Federal Pell Grants, Stafford Loans, PLUS (Parent Loan for Undergraduate Students), Federal Supplemental Educational Opportunity Grants (FSEOGs), Federal Perkins 38 | Tuition and Fees

Loans and, in some cases, certain state grant aid (LEAP/SLEAP), GEAR UP grants, and SSS Grants to students. When you withdraw during your period of enrollment, the amount of Title IV program assistance that you have earned up to that point is determined by a specific formula. If you received (or the college or a parent received on your behalf) less assistance than the amount that you earned, you may be able to receive those additional funds. If you received more assistance than you earned, the excess funds must be returned by the college and/or you. The amount of assistance that you have earned is determined on a pro rata basis. For example, if you completed 30% of your period of enrollment, you earn 30% of the assistance you were originally scheduled to receive. Once you have completed more than 60% of the period of enrollment, you earn all the assistance that you were scheduled to receive for that period. If you did not receive all of the funds that you earned, you may be due a postwithdrawal disbursement. If the post-withdrawal disbursement includes loan funds, you may choose to decline the loan funds so that you don’t incur additional debt. The college may automatically use all or a portion of your post-withdrawal disbursement (including loan funds, if you accept them) for tuition fees and room and board charges (as contracted with the college); for other college charges, the college needs your permission to use the post-withdrawal disbursement. If you do not give permission (which some colleges ask for when you enroll), you will be offered the funds. However, it may be in your best interest to allow the college to keep the


funds to reduce your debt at the college. There are some Title IV funds that you were scheduled to receive that you cannot earn once you withdraw because of other eligibility requirements. For example, if you are a first-time, first-year undergraduate student and you have not completed the first 30 days of your program before you withdraw, you will not earn any Direct loan funds that you would have received had you remained enrolled past the 30th day. If you receive (or the college or a parent receives on your behalf) excess Title IV program funds that must be returned, the college must return a portion of the excess equal to the lesser of 1. your institutional charges multiplied by the unearned percentage of your funds, or 2. the entire amount of excess funds. The college must return this amount even if it didn’t keep this amount of your Title IV program funds. If the college is not required to return all of the excess funds, you must return the remaining amount. Any loan funds that you must return, you (or your parent, for a PLUS) repay in accordance with the terms of the promissory note. That is, you make scheduled payments to the holder of the loan over a period of time. Any amount of unearned grant funds that you must return is called an overpayment. The amount of a grant overpayment that you must repay is half of the unearned amount. You must make arrangements with the college or the Department of Education to return the unearned grant funds. The requirements for Title IV program funds when you withdraw are separate from any refund policy that the college

may have. Therefore, you may still owe funds to the college to cover unpaid institutional charges. The college may also charge you for any Title IV program funds that the college was required to return. If you have questions about your Title IV program funds, please call the Federal Student Aid Information Center at 1-800-4-FEDAID (1-800-433-3243). TTY users may call 1-800-730-8913. Information is also available on Student Aid on the Web by visiting www.studentaid.ed.gov. The college will make available upon request examples of the application of our refund policy.

CREDIT BALANCES Credit balances will be refunded upon request or automatically refunded within 14 days of the date the credit occurs on the student’s account. Current students may pick up their refunds in the Student Accounts Office; all other refunds will be mailed to the last known billing address. Note that the law requires that any excess PLUS funds be returned to the parent. If a school determines that PLUS funds created a credit balance, the credit balance would have to be given to the parent. The CIA will refund the parent when the PLUS is the only payment on the account and the PLUS disbursement is more than the student’s institutional charges. See page 46 to learn more. TUITION INSTALLMENT PLAN The CIA, in partnership with Tuition Management Systems (TMS), offers an interest-free monthly payment option that allows you to spread your college education expenses over equal monthly payments. Your only cost is an annual enrollment fee of $75. To learn more, call 1-800-343-0911 or visit www.afford.com. Tuition and Fees | 39


2012–2013 TUITION/FEE SCHEDULE

Tuition* Application Confirmation#

First Semester Freshman

Second Semester Freshman

First Semester Sophomore

Second Semester Sophomore

$12,950

$12,950

$12,950

$12,950

$50 $100

Supplies

$1,395†/ $1,255††

Board**

$1,330

$1,330

$1,330

$1,330

$615

$615

$615

$615

$16,440/ $16,300

$14,895

$15,340/ $15,375

$14,895

First Semester Junior

Second Semester Junior

First Semester Senior

Second Semester Senior

$12,390

$12,390

$12,390®®

$12,390

$1,330

$1,330

$1,330

$1,330

$615

$615

$615

$615

$14,335

$14,335

$14,335

$14,335

General FeeH Total

Tuition* Board General

Fee®

Total

*

$445‡/ $480‡‡

Full-time tuition is per semester, with each semester ranging from 12–18 credits. Board listed is the standard meal plan, which includes two meals per day on scheduled class days. Upgrades are available for an additional charge (see page 37). # The non-refundable confirmation fee is due upon signing of the enrollment agreement and payment of the $300 advance deposit on tuition. † First-semester supplies for culinary arts freshmen include culinary tool kit, textbooks, and uniforms. †† First-semester supplies for baking and pastry arts freshmen include baking and pastry tool kit, textbooks, and uniforms. ‡ Supplies for culinary arts sophomores. ‡‡ Supplies for baking and pastry arts sophomores. ® The General Fee includes charges such as student activity and exam fees, as well as secondary student accident insurance. ®® The base charge for the Food, Wine, and (Agri)culture trip is included in tuition. Students who take the course outside the U.S. will be subject to an additional charge. See page 37 for details. **

40 | Tuition and Fees


FINANCIAL AID

Financial aid is available for those who qualify. Need-based financial aid may be awarded through any combination of scholarships, grants, loans, or Work-Study funds. The awards (except for Work-Study) are credited to your student account each semester, but may be refunded to you if all obligations to the college have been met. Priority for federal grants, loans, and Work-Study is given to students showing the greatest need as demonstrated by the Free Application for Federal Student Aid (FAFSA). Merit-based scholarships are also available.

APPLYING FOR AID To apply for aid, you must file a Free Application for Federal Student Aid, available online at www.fafsa.ed.gov. The CIA’s federal code is 007304. Students selected for verification will be asked to provide additional information, such as official IRS transcripts of your or your parents’ federal tax returns, to the Financial Aid Office. Incoming students will automatically be considered for CIA merit-based aid through the admissions process. HOW NEED IS DETERMINED Financial need is determined by subtracting the expected family contribution—determined by the FAFSA—from the college cost of attendance. The difference between the college cost of attendance and your family contribution represents your financial need. COST OF ATTENDANCE In addition to the fixed direct cost listed in the Tuition and Fees section of this catalog, the CIA is required to estimate a cost of attendance (COA) that includes indirect costs such as personal expenses and transportation. While the COA can be one of the more confusing

aspects of the financial aid process, it gives the student and his or her family an idea of what costs might be incurred beyond tuition and fees so they can plan accordingly. It is important to differentiate between direct and indirect costs, as indirect costs are simply estimates used by the Financial Aid Office during the awarding process to determine a student’s financial need, while direct costs are actual amounts that will be charged to the student’s account. Keep in mind that the Financial Aid Office can only award students an amount of aid equal to or less than their associated cost of attendance budget. If you have questions regarding your budget, would like consultation in planning your budget, or would like copies of the cost of attendance, please contact the Financial Aid Office.

STUDENT ELIGIBILITY RESPONSIBILITY To be eligible for federal or state financial aid, you must not owe repayment on a federal or state grant, or be in default on any guaranteed/federally insured student loan. In addition, you must be making satisfactory progress in the academic program (see “Policy on Financial Aid | 41


Satisfactory Academic Progress,” page 55).

Aid Suspension Due to Drug Conviction The Higher Education Act of 1965, as amended, suspends aid eligibility for students who have been convicted under federal or state law of the sale or possession of drugs, if the offense occurred during a period of enrollment for which the student was receiving federal student aid. If you have a conviction for this offense, call the Federal Student Aid Information Center at 1-800-433-3243 or go to www.fafsa.ed.gov, click “Before Beginning a FAFSA” in the left column, and submit the Student Aid Eligibility Worksheet to find out how this law applies to you. If you have lost federal student aid eligibility because of a drug conviction, you can regain eligibility by successfully completing a qualified drug rehabilitation program or passing two unannounced drug tests administered by such a program. You may also regain your eligibility if your conviction is reversed, set aside, or removed from your record so that fewer than two convictions for sale or three convictions for possession remain on your record. CONTINUED FINANCIAL AID ELIGIBILITY Students must reapply for financial aid each school year; the CIA has a FAFSA priority deadline of April 15. Students who file by this date will be processed first and given priority for institutional and federal campus-based funds. You also need to make satisfactory academic progress, as determined by the Registrar’s Office, in order for aid to continue. If make-up course work is required before starting a new semester, financial aid will not be 42 | Financial Aid

awarded for the new semester until the course work has been completed and the Registrar’s Office determines the student’s eligibility to start the new semester. There is no federal, state, or CIA aid offered for the costs of making up courses.

FEDERAL FINANCIAL AID PROGRAMS The CIA participates in the following programs, which are funded wholly or in part by the U.S. government: Federal Pell Grant Pell Grants are awarded to eligible students enrolled in a degree program who have not yet earned a bachelor’s degree. Award amounts are determined by the U.S. Department of Education based upon your expected family contribution (EFC). Federal Supplemental Educational Opportunity Grant (SEOG) If you are enrolled in a degree program, have not yet received a bachelor’s degree, and are eligible for a Federal Pell Grant, you may be considered for a Federal SEOG. Based on the availability of funds, priority is given to students with the greatest need who submitted the FAFSA by the CIA’s deadline. Amounts vary and are determined each year based on funds allocated to the CIA by the U.S. Department of Education. Federal Work-Study You may apply for a Federal WorkStudy position if the Financial Aid Office determines you are eligible. The dollar amount of the award, however, is only an estimate of your expected earnings and is not deducted from your bill by the Bursar’s Office. As a Work-Study-approved student, you find employment by applying


for one of the jobs at the CIA, which are posted daily on CIA Main Menu, and you receive a paycheck every other week. You may work up to 20 hours per week. Community service Work-Study positions are also available and may be obtained through the Financial Aid Office. Although preference for on-campus employment is given to Work-Studyapproved CIA students, jobs are not guaranteed.

Federal Perkins Loan A Federal Perkins Loan is a low-interest loan for students enrolled in a degree program who demonstrate exceptional need. The Financial Aid Office determines eligibility, giving priority to students with the greatest financial need who have completed the FAFSA process by the priority deadline. Award amounts vary based on need and the U.S. Department of Education allocation to the CIA. Federal Direct Loans (Subsidized and Unsubsidized) Both Direct Loan programs require the borrowers to complete entrance counseling and the Master Promissory Note. To obtain more information about the Federal Direct Loan programs, including the current interest and fee rates, visit www.studentloans.gov. The Direct Subsidized Loan is awarded to students who demonstrate financial need. The federal government pays all interest costs for Direct Subsidized borrowers while the borrowers are in school. The Direct Unsubsidized Loan is awarded to students who do not meet financial need or who need to supplement their Direct Subsidized Loans. Borrowers remain responsible for all interest that

accrues (accumulates) during school, grace, and deferment periods. Dependent students in their freshman year of the degree programs can borrow up to $5,500 (including up to $3,500 Subsidized) per year. Sophomores can borrow up to $6,500 (including $4,500 Subsidized) per year, and juniors and seniors can borrow up to $7,500 (including $5,500 Subsidized) per year. Important to know: Dependent students whose parents get denied a Federal Direct PLUS can receive an additional $4,000 in Unsubsidized Loan funds. Independent students (typically 24 years old or older) in their freshman year of the degree programs can borrow up to $9,500 (including up to $3,500 Subsidized) per year. Sophomores can borrow up to $10,500 (including up to $4,500 Subsidized), and juniors and seniors can borrow up to $12,500 (including $5,500 Subsidized) per year. Students start repayment of the loan(s)— plus interest—six months after they complete their program, withdraw, or otherwise stop attending the CIA. The government offers different repayment plans and the most common is the standard repayment, which spreads out the principal and interest amounts over the course of 10 years (please see the sample repayment chart on page 44). All loans taken out to finance your education must be paid in full and in a timely manner. Failure to repay loan(s) will affect your credit rating as well as jeopardize loan programs for all students. Upon graduation, student borrowers will be given information on loan repayment.

Financial Aid | 43


FEDERAL LOAN REPAYMENT CHART FEDERAL DIRECT LOANS (SUBSIDIZED AND UNSUBSIDIZED), FEDERAL SUPPLEMENTAL, AND FEDERAL PLUS LOANS

4% BALANCE AT REPAYMENT

PAYMT.

MO.

5% INTEREST PAYMT.

MO.

6% INTEREST PAYMT.

MO.

INTEREST

$1,000

$50

21

$37

$50

21

$46

$50

22

$50

$2,000

$50

44

$150

$50

44

$192

$50

45

$237

$3,000

$50

68

$353

$50

70

$459

$50

72

$576

$4,000

$50

94

$660

$50

98

$876

$50

103

$1,121

$6,000

$61

120

$1,290

$64

120

$1,637

$67

120

$1,994

$8,000

$81

120

$1,719

$85

120

$2,182

$89

120

$2,658

$10,000

$101

120

$2,149

$106

120

$2,728

$111

120

$3,322

$20,000

$202

120

$4,299

$212

120

$5,456

$222

120

$6,645

$30,000

$304

120

$6,448

$318

120

$8,183

$333

120

$9,967

$40,000

$405

120

$8,598

$424

120

$10,912

$444

120

$13,290

$50,000

$506

120

$10,747

$530

120

$13,639

$555

120

$16,612

$60,000

$607

120

$12,897

$636

120

$16,367

$666

120

$19,935

$100,000

$1,012

120

$21,494

$1,061

120

$27,278

$1,110

120

$33,224

44 | Financial Aid


7% BALANCE AT REPAYMENT

PAYMT.

MO.

8.25% INTEREST PAYMT.

MO.

9% INTEREST PAYMT.

MO.

INTEREST

$1,000

$50

22

$66

$50

22

$80

$50

22

$88

$2,000

$50

46

$284

$50

47

$347

$50

48

$387

$3,000

$50

75

$703

$50

78

$882

$50

81

$1,001

$4,000

$50

109

$1,404

$50

117

$1,827

$51

120

$2,080

$6,000

$70

120

$2,360

$74

120

$2,831

$76

120

$3,120

$8,000

$93

120

$3,146

$98

120

$3,775

$101

120

$4,161

$10,000

$116

120

$3,933

$123

120

$4,719

$127

120

$5,201

$20,000

$232

120

$7,866

$245

120

$9,436

$253

120

$10,402

$30,000

$348

120

$11,799

$368

120

$14,155

$380

120

$15,603

$40,000

$464

120

$15,732

$491

120

$18,873

$507

120

$20,805

$50,000

$581

120

$19,665

$613

120

$23,592

$663

120

$26,005

$60,000

$697

120

$23,598

$736

120

$28,310

$760

120

$31,207

$100,000

$1,161

120

$39,330

$1,227

120

$47,183

$1,267

120

$52,011

Financial Aid | 45


Federal Direct Parent Loan for Undergraduate Students (PLUS) Parents of dependent students in the degree programs may apply for a PLUS to help with their child’s educational expenses. The parent must be the student’s biological or adoptive parent, and must not have an adverse credit history (i.e., must be credit-worthy). In addition, the parent must complete the PLUS application and sign the Master Promissory Note (MPN). Important to know: Your parent should not apply for a PLUS more than 90 days prior to your entry date. The amount that could be borrowed is up to the cost of attendance, minus financial aid from all other sources. To obtain more information about the Federal Direct PLUS program, including the current interest and fee rates, visit www.studentloans.gov. During the PLUS application process, parents can request from Direct Lending that repayment start six months after the student completes his or her program, withdraws, or otherwise stops attending the CIA. The government offers different repayment plans, the most common of which is the standard repayment, which spreads out the principal and interest amounts over the course of 10 years (please see the sample repayment chart on page 44). All loans taken out to finance your education must be paid in full and in a timely manner. Failure to repay loan(s) will affect your credit rating as well as jeopardize loan programs for all students. Upon graduation, student borrowers will be given information on loan repayment. VETERANS’ BENEFITS Veterans and surviving family members 46 | Financial Aid

of veterans whose deaths or disabilities were service-connected may be eligible for educational benefits while attending the CIA. Forms and information are available at all Veterans Administration offices.

STATE FINANCIAL AID PROGRAMS State Grants When filing the FAFSA online, residents of New York will be directed to the “TAP on the Web” site. This step must be followed to determine eligibility for TAP (Tuition Assistance Program), the New York State grant. Several states offer need-based and/or merit-based grants to CIA students who are residents of these states. Students should contact their state education departments to determine availability, eligibility, and application procedures. Vocational Rehabilitation If you have a disability, you may be offered assistance by your state’s Department of Vocational Rehabilitation, depending on the state’s criteria. If you are offered financial assistance through this program, please have your rehabilitation counselor contact the CIA’s Financial Aid Office. CIA FINANCIAL AID The Culinary Institute of America has adopted a policy whereby the total of all institutionally funded or administered monies awarded to a single student may not exceed a specified dollar amount during an academic year. This amount is determined prior to each year’s financial aid awarding process.


CIA Need-based Grant A CIA need-based grant is awarded to degree program students who have completed their Free Application for Federal Student Aid (FAFSA). When awarding need-based grant and/or scholarship aid, the college gives priority to the students with the greatest need who submitted the FAFSA by the CIA’s deadline. CIA Merit-based Scholarship The CIA seeks students who have demonstrated academic excellence and leadership qualities. CIA merit-based scholarships are awarded to students identified through the admissions process; a separate scholarship application is not necessary. These scholarships are renewable annually with a GPA of 3.0 or better. SAT/ACT Achievement Scholarship While SAT and ACT test scores are not required for admission to the CIA, students who submit their test results during the admissions process will be considered for this scholarship. Students with a minimum SAT Math and Reading combined score of 1000 or ACT Math and English combined score of 22 will receive this onetime award for their freshman year. CIA Alumni Referral Scholarship The college offers this scholarship to prospective students who are encouraged by a CIA graduate to apply for admission. Qualifying students will receive a one-time scholarship for their freshman year in our degree programs. To be eligible for this scholarship, you must include a letter of recommendation from a CIA graduate with your application for admission. CIA On-Campus Housing Grant This grant is awarded to students who

will be residing in one of our on-campus residence halls and who demonstrate financial need via the FAFSA. Priority is given to students who submit their FAFSA and housing forms by the CIA deadline.

National Student Organization (NSO) Scholarship—National Level Competitions Students who compete and place first, second, or third in a national culinary arts, baking and pastry arts, or culinary management competition sponsored by SkillsUSA, Family Career and Community Leaders of America (FCCLA), or ProStart will receive scholarships to attend the CIA. The amounts of these awards vary and are set each year by the college. These scholarships are renewable annually with a GPA of 3.0 or better. Students may receive only one NSO competition scholarship. If you have won multiple competitions, the CIA will honor the award with the highest monetary value. Winners must enroll by June of the year following their senior year of high school. All competition scholarships are for secondary level only, with the exception of the SkillsUSA first place winner in the national postsecondary culinary arts competition. NSO Scholarship—State Level Competitions Students who compete and place first, second, or third in select state culinary arts, baking and pastry arts, or culinary management competitions sponsored by SkillsUSA, FCCLA, or ProStart will receive scholarships to attend the CIA. The amounts of these awards vary and are set each year by the college. These scholarships are renewable annually with a GPA Financial Aid | 47


of 3.0 or better. Students may receive only one NSO competition scholarship. If you have won multiple competitions, the CIA will honor the award with the highest monetary value. Winners must enroll by June of the year following their senior year of high school. All competition scholarships are for secondary level only.

application must include an original essay of 500–700 words about a food memory such as your first cooking experience, the first meal you prepared, a family holiday food tradition, or a childhood recollection of food.

NSO Scholarship—Officer Awards Students who served as officers for SkillsUSA or FCCLA at the school, state, or national level may qualify for a onetime, non-renewable scholarship for their freshman year. The amount of this award varies and is set by the CIA each year. A student can receive both an officer award and a competition award for the same organization.

Scholarships Throughout the year, many organizations generously offer scholarship assistance to students enrolled at the CIA. Almost two million dollars was awarded in donated scholarships last year. Criteria and application procedures vary, and are listed in the Financial Aid Times, which is sent to all enrolled students at their MyCIA.net e-mail address. CIA students are encouraged to read the Financial Aid Times to learn of possible new scholarship opportunities. A variety of sources outside the CIA offer private grants and scholarships. The Internet, public libraries, and high school guidance offices are good sources for scholarship information. Check the CIA website for additional sources.

NSO Scholarship—Essay Contest Active members of SkillsUSA, FCCLA, and ProStart who have not received a competition scholarship can enter a 500word essay on a topic chosen each year by the Admissions Department to compete for a scholarship. The winners must enroll by June of the following year. This is a onetime, nonrenewable scholarship for their freshman year. M.F.K. Fisher Scholarship Incoming students who have a demonstrated interest in food writing and begin their studies at the CIA in the Winter or Spring enrollment seasons may apply for this scholarship. To apply, you must submit a separate application, available at www.ciachef.edu/admissions/finaid or from the Admissions Department. Your

48 | Financial Aid

PRIVATE FINANCIAL AID PROGRAMS

Loans Some lenders offer educational alternative loans as a means to fund your education. These loans are generally based on your credit history and can be used in addition to any federal, state, school, or private funding you receive. Always file a FAFSA before applying for an alternative loan to determine eligibility for federal aid, as it is important to use all other resources before turning to an alternative loan. Please be aware that final approval


of the loan must be received by the CIA Financial Aid Office before an alternative loan will be deducted from your bill. Contact your lender when you apply for admission to understand the procedure and time frame required to have a loan in place by your entry date. Please note that you should not apply for an alternative loan more than 90 days prior to your entry date. For a list of lenders commonly used by CIA students, please visit www.ciachef.edu/admissions/finaid.

FOR MORE INFORMATION For further information on financial aid opportunities at the CIA, contact the Financial Aid Office at 845-451-1243.

Financial Aid | 49


ACADEMIC POLICIES Students at The Culinary Institute of America, as at any college, are taught a variety of information, skills, and values in their classes. They are evaluated based on their performance in the college’s classrooms, kitchens, bakeshops, and dining rooms as they progress toward their degree. This section outlines the policies that support the curricula and academic life at the CIA.

POLICY ON ATTENDANCE Class Attendance Given the demands of the college’s degree programs, the amount of material covered in classes, and the nature of the curriculum, all students are required to arrive on time and remain in class for all class sessions. Students who miss more than a specific number of classes within a course automatically fail that course and must repeat the entire course. Students who miss more than a specific number of classes throughout the two-year or four-year program will be suspended. Missing Classes for Freshmen and Sophomores If students are absent for a class in which daily participation is graded, they will receive a grade of zero for that class. Students who miss more than a specified number of classes in a course (as follows) shall automatically fail that course and will have to retake it unless they have been administratively withdrawn prior to the end of the course: • Two classes in a 1.5- or three-credit 11-, 12-, 13-, 14-, or 15-day course as well as a 14- or 15-week course • Four classes in a six-credit culinary or baking and pastry course 50 | Academic Policies

• Four classes in a three-credit course that meets 24 times in a semester • Six classes in a 1.5- or three-credit course that meets 28 or 30 times in a semester

Missing Classes for Juniors and Seniors Students who miss more than two classes in a one-credit course, or more than six classes in a two- or three-credit course shall automatically fail that course and will have to retake the course unless they have been administratively withdrawn from the course prior to the end of the course. For three-credit classes that meet only once per week, each absence counts as two absences. Therefore, missing class more than three times in the semester will result in an automatic failure. In addition, students who miss more than two days in the Food, Wine, and (Agri)culture course or in the Food, Wine, and (Agri)culture Trip course shall automatically fail that course. Major Vacations Students who miss class(es) on either the day before or the day after the July or December vacations will earn two absences for each class that they miss. Please verify class schedules with your instructors before making any travel plans for these vacations periods.


Attendance Probation for Cumulative Absences Students who miss 10 classes in the freshman and sophomore years will be reminded of the policy, placed on attendance probation, and warned of possible suspension or dismissal by the dean of student affairs or her designee. In cases where two or more courses meet in one day, each class that a student misses counts as one absence. Because juniors and seniors normally attend three classes a day, students who miss 24 classes in the junior and senior years will be reminded of the policy, placed on attendance probation, and warned of possible suspension or dismissal by the dean of student affairs or her designee. Each class a student misses counts as one absence. Attendance Review Students on attendance probation who miss additional classes may be required to attend a meeting of the Attendance Committee. Students who do not attend the scheduled meeting of the Attendance Committee will be automatically suspended, and the Committee will determine whether and under what conditions the students will be allowed to continue their studies at the college. Attendance Suspension Freshmen and sophomores who accumulate more than 18 absences in their freshman and sophomore years may be suspended from college by the Attendance Committee. Medical, legal, and family emergency reasons for missing classes will

be taken into account by the Attendance Committee so long as students notify the Dean of Student Affairs Office at the time and can provide the Office with appropriate documentation. Juniors and seniors who accumulate more than 36 absences in their junior and senior year may be suspended from college by the Attendance Committee. Medical, legal, and family emergency reasons for missing classes will be taken into account by the Attendance Committee so long as students notify the Dean of Student Affairs Office at the time and can provide appropriate documentation.

Personal Emergencies and Exceptional Circumstances If a student is forced to miss a class due to sickness, personal emergencies, or unforeseen circumstances, the student must notify the Health Services Office or the Dean of Student Affairs Office, who will notify the faculty member. Depending on the nature of the situation and the academic circumstances, the dean of student affairs, after consultation with the faculty member, may recommend an administrative withdrawal from the course. In exceptional circumstances and if the student has not exceeded the maximum number of absences that would cause one to fail the course, the faculty member may assign additional work and give partial credit for a missed class. In the event that a student is sick on the day(s) of their practical and/or make-up practical, they should (if possible) go directly to Health Services for an evaluation. If warranted, Health Services will issue a sick note for the student to take to the exam proctor, who will inform the registrar of the No Show due to sickness. Academic Policies | 51


After a discussion with the student, the registrar (for culinary arts students) or the associate dean (for baking and pastry arts students) will re-schedule the test date, and the student will not be charged for the new test date. Baking and pastry arts students should refer to their practical criteria for the baking and pastry two-day practical examination for additional grading criteria and information.

Religious Holidays/ Military Reservist Duty If you are observing a religious holiday or have required military reservist duty that coincides with regularly scheduled class days, you are excused for that time period. In such cases, you can be excused for no more than two days of that class, and you will be held accountable for information you missed. If you need to take more than two days for religious or military service reasons, you will be required to take an Administrative Withdrawal (AW). As a participant in religious or military reservist activities, you will not be academically penalized for missing class. Attendance Committee The members of the Attendance Committee will include the dean of student affairs (as chair) or her designee, an associate dean, two faculty members, and the registrar. Appeal Since the decision of the Attendance Committee is final, there is no appeal. LEAVES OF ABSENCE AND WITHDRAWALS Students in the AOS programs may request a leave of absence from CIA classes for up to 90 days. After 90 days and 52 | Academic Policies

under certain circumstances, a second leave of absence may be granted provided that the total number of days of all leaves of absence does not exceed 180 days in any 12-month period. Students in the BPS programs do not qualify for a leave of absence unless it is requested upon completion of his/her semester and prior to the commencement of a new semester. Leaves of absence must be requested in writing. Students who do not file their request for a leave of absence in writing, or who are leaving CIA for periods of time greater than 90 days, will be placed on Withdrawal. For further details, please contact the Dean of Student Affairs Office. For tuition refund information, see the withdrawal refund schedule on page 37. Students who re-enroll following their leave of absence or withdrawal are responsible for completing any new curriculum requirements that may have been added during the period of their absence. In such cases, students may be charged additional tuition or fees according to the college’s policies. For more information, please refer to the Student Handbook.

ATTENDING CLASSES WITH A TEMPORARY MEDICAL CONDITION Students who have a medical condition requiring an arm cast, a sling, a leg cast, or crutches, or other temporary condition that significantly affects mobility will not be permitted in culinary, baking, pastry, or table service classes for safety reasons. When their condition is fully healed, they must present a note from their doctor to the associate vice president and dean of student affairs in order to resume culinary, baking, pastry, or table service classes.


Faculty concerned about a student’s participation in class for these reasons should inform the Health Office and send the student to that office. If a student is unable to participate in a cooking, baking, pastry, or table service class for these reasons, the registrar will try to schedule students in a business management, liberal arts, or other class.

COURSE MAKEUP POLICY Students who have to make up a course for any reason must make arrangements through the Registrar’s Office. Doubling up on courses is strongly discouraged, but may be permitted under the following conditions:

ADMINISTRATIVE WITHDRAWAL/DROPPING A CLASS All students are expected to attend and complete all classes for which they are registered. However, there are times when a medical or personal emergency may prevent a student from completing a class. In such cases, a student may request permission to withdraw from a class by immediately contacting the Dean of Student Affairs Office or the Health Services Office (medical issues). All requests for withdrawal from a class are given serious consideration, but not all requests are granted. Please keep in mind that if you had been failing the class at the time you requested withdrawal, you may still receive a failing grade. First-semester freshmen, juniors, or seniors may not qualify for an administrative withdrawal (AW) for a class unless they are able to maintain full-time status, minus the class they are requesting to drop. Students who are granted an Administrative Withdrawal from a class will be charged $50 to retake the class in the AOS program. The cost of an AW for students in the BPS program will be based on their semester’s tuition rates. Students may drop a course if they follow the guidelines outlined in the Student Handbook.

• The student has a minimum grade point average of 2.0 and is not on academic probation.

• The courses being considered are not both laboratory courses—cooking, baking, pastry, or table service.

• The courses being considered are not lastterm courses (second semester of the sophomore year and second semester of the senior year). • The enrollment in the makeup course does not exceed the maximum allowable class size. • The course schedules do not conflict. • There are no non-laboratory prerequisites.

Students who fail a course twice must obtain written permission from the academic deans to take the course at another college and must receive a grade of “C” or higher to transfer the credits back to The Culinary Institute of America.

CULINARY AND BAKING & PASTRY PRACTICAL RETAKE POLICY Students who remain unsuccessful at passing either the culinary or baking and pastry practical examinations after their third attempt will not be allowed to register for a subsequent attempt until they have met with the dean of culinary arts or dean of baking and pastry arts. The dean may require the repeat of appropriate coursework, and/or the completion of remedial work before allowing the student to register for any subsequent attempt. Academic Policies | 53


COSTING PRACTICAL RETAKE POLICY Students who fail the costing practical examination two or more times are required to make an appointment with the manager of academic support services and receive five hours of documented tutoring in the Learning Strategies Tutoring Center before the exam can be rescheduled. The Tutoring Center, located in Roth Hall S212, provides peer tutoring for the costing exam. Once the student has received the necessary tutoring, he or she will be cleared by the LSC to register to retake the exam. PREREQUISITES FOR EXTERNSHIP Externship takes place during your third semester. You may be registered for Externship with one culinary arts or baking and pastry arts course outstanding and one liberal arts or business management course outstanding. An outstanding course is defined as one you have failed, received an Incomplete, or withdrawn. However—without exception—to begin externship, you must have received a passing grade for: • Culinary Math (MATH -110) • Food Safety (ARTS-112), which includes achieving ServSafe® certification • Culinary or Baking and Pastry Practical Examination I • Externship Prep Seminar I and II, and the Externship Registration Seminar

Procedure Students who fail the Culinary or Baking Practical Examination I will be notified immediately by the faculty member administering the examination and by the Registrar’s Office. Students must make arrangements with the registrar to retake the examination by the end of the 54 | Academic Policies

semester. The Registrar’s Office will notify students of any outstanding courses.

PREREQUISITES FOR RESTAURANT COURSES In order to enroll in the CIA’s restaurant service courses (Contemporary Restaurant Service and Formal Restaurant Service), culinary arts students must successfully complete their externship and the Wine Studies and Introduction to Customer Service classes. PREREQUISITES FOR THE FOOD, WINE, AND (AGRI)CULTURE TRIP In order to enroll in this course, students must successfully complete the prerequisite Food, Wine, and (Agri)culture class. If a student is in serious academic difficulty or on academic probation, permission to participate in the trip or course must be granted by the associate dean of liberal arts. SKILLS REMEDIATION CIA faculty will assign a student to attend Skills Remediation for a specific competency for the following reasons only: 1. The student has failed to demonstrate proficiency in the competency during his or her class. 2. The student has missed the competency in his or her class due to absence.

Scheduling The Registrar’s Office, upon receiving the Skills Remediation Kitchen Assignment form from the faculty member, will schedule the student to take part in Skills Remediation in K12. Grades If a student is scheduled to attend Skills Remediation, he or she will carry a grade


of Incomplete (I). Once the student has demonstrated proficiency in the competency in question during Skills Remediation, the assigning faculty member will change the grade (which is based on the student’s actual attendance and performance in the class, and will not include his or her Skills Remediation performance) and submit the grade change through the EGAS system.

Skills Remediation Attempts Students will be allowed up to three attempts to achieve proficiency at a single competency. If a student fails to show proficiency after three attempts, or has carried an Incomplete for more than nine weeks, he or she will be required to meet with the dean of culinary arts or dean of baking and pastry arts. Fee The fee levied by the Bursar’s Office for attending a Skills Remediation session is $50, which will be billed to the student’s account. POLICY ON SATISFACTORY ACADEMIC PROGRESS Academic Standards Committee The Academic Standards Committee is responsible for reviewing and assessing student academic progress and upholding the college’s academic standards and honesty policies. If a student is unable to maintain satisfactory academic progress or has exhibited academic dishonesty, the committee can impose sanctions including, but not limited to: • Academic probation • Suspension from the college • Permanent dismissal from the college

Satisfactory Academic Performance Students are expected to maintain satisfactory academic progress and move efficiently through the program by passing all courses and assessments, and maintaining a minimum cumulative grade point average (GPA) of 1.75 at the end of the first semester and a 2.0 for all subsequent semesters. Student grades may be reviewed at any time. A student will not be considered making satisfactory academic progress if he or she: • Has a cumulative GPA below 1.75 at the end of the first semester, • Has a semester GPA below 2.0 for any subsequent semester, • Has failed externship twice, • Has been unable to complete successfully a semester within eight months, • Is being reviewed for violation of the Policy on Academic Honesty, or • Has extenuating circumstances that need to be reviewed by the committee.

Prior to meeting with the Academic Standards Committee, students will be required to provide a statement to the committee describing the reasons that contributed to poor academic performance. If a student fails to appear before the Academic Standards Committee, the committee has the authority to proceed with the hearing and render a decision.

Veterans Affairs When the grade point average of a Veterans Affairs (VA) student is unsatisfactory after nine weeks, the student will be placed on academic probation for six weeks. If, during the next semester, the student’s cumulative grade point average remains below the graduation requirement, the stu-

Academic Policies | 55


dent will not be certified for VA educational benefits until his/her academic status is restored to good standing. However, the student can continue enrollment subject to regular CIA academic policies. The CIA maintains a written record of the previous education and training of the veteran or eligible person, and clearly indicates appropriate credit has been given for that education or training. The educational period for that student at the CIA will be shortened proportionately, and the college will notify the student and the Department of Veterans Affairs when this occurs.

Academic Probation Academic probation provides students an opportunity to improve their academic standing while still enrolled in the program. Academic probation will be communicated in writing by the Registrar’s Office. Students on academic probation must meet with a member of the Learning Strategies Center to address study skill issues. They may also be encouraged to meet with a member of the Counseling and Psychological Services staff to help address personal issues. Academic Suspension Academic suspension will be rendered if a student: • Has been on academic probation during the last semester completed and is unable to maintain a GPA of 2.0 by the end of the current semester, • Fails a course three times, or • Does not satisfy other criteria deemed appropriate by the Academic Standards Committee.

While on academic probation, students will have their GPA audited every three weeks prior to the end of the semester. If a student’s cumulative GPA is below 2.0 by 56 | Academic Policies

the end of the semester of the academic probation, he or she will be suspended from classes for a minimum of 15 weeks. Students will be required to submit a request for readmission to the Registrar’s Office a minimum of three weeks prior to a reentry date. Reentry dates will be based on space availability in the class or semester in which the student wants to return.

Financial Aid Probation In accordance with HEA Section 484(c), 34 CFR 668.16(e), 34 CFR 668.32(f) and 34 CFR 668.34, to be deemed eligible for financial aid, students must: • Be in good satisfactory academic standing, and • Maintain full-time status.

Students at The Culinary Institute of America are expected to maintain fulltime status in the program, which is a minimum of 12 credits per semester. On occasion, they may fall below full-time due to failures or other circumstances. If students fall below 12 credits, they will be classified as part-time and may lose part or all of their financial aid package. Check with the Financial Aid Office if you are required to drop below full-time. If, at the end of a semester, it has been determined that a student does not meet Satisfactory Academic Progress requirements, that student will not be eligible for financial aid unless granted a one-semester probationary period by the Academic Standards Committee. When retaking a course that is not part of a full semester, students will not be eligible to receive financial aid until they have successfully completed the course and are permitted to start the next semester.


Recording Suspensions or dismissal will be recorded on the student’s transcript. Appeal The decision of the Academic Standards Committee is final and therefore cannot be appealed. POLICY ON ACADEMIC HONESTY At the CIA, students are expected to develop their own ideas and to consult research materials for their studies. Borrowing original ideas, recipes, research, or wording from another source without giving credit is plagiarism; using prepared materials from an organization whose primary business is selling research papers is dishonest; submitting a paper prepared for one course to a faculty member teaching another course or section of that same course, without prior permission, is cheating; copying from another source is stealing; and cheating in any form is dishonest. This behavior, or assisting any one else in this behavior, represents a serious violation of professional and academic standards at the CIA and will not be tolerated. Since such behavior is demeaning to the academic integrity of the degree programs, students who do not record the sources of their information will fail that assignment and may be required to complete another equivalent assignment. Students who copy materials that are not their own and present that material as their own work will fail the assignment and possibly the course. Students found cheating will automatically fail the test or assignment involved and may also fail the course. Serious violations of these standards

will require that student to see the Academic Standards Committee (ASC).

Initial Consequences A faculty member who identifies academically dishonest behavior will tell the student about it, explain what is wrong, ask for an explanation, and inform the student of the consequences. In each case, the faculty member will inform the student in person and by letter, a copy of which will be sent to the appropriate associate dean, the registrar, and the appropriate academic dean. Suspension or Dismissal In cases of academic dishonesty where the faculty member wants to recommend suspension or dismissal, he or she shall consult with the appropriate associate dean and shall recommend suspension or dismissal in writing to the appropriate college official within five working days (Monday through Friday, exclusive of holidays). The faculty member shall also inform the student in writing. Academic Standards Committee The ASC is responsible for reviewing and assessing students’ academic progress and upholding the college’s academic standards and honesty policies. If, in the opinion of the Committee, a student is not making satisfactory academic progress or has exhibited academic dishonesty, then the ASC can impose academic probation with mandatory stipulations for continuation of studies, suspension, or dismissal from the college. Academic Review The individual records of students who are recommended by a faculty member for suspension or dismissal due to acaAcademic Policies | 57


demic dishonesty will be reviewed by the Academic Standards Committee. Students will be required to provide a statement or explanation of their situation as well as attend a meeting to review the circumstances surrounding the dishonest behavior. At that meeting, a decision will be made to suspend, dismiss, or allow the student to continue at the college under specific conditions. If students fail to live up to these conditions, they will be suspended for a minimum of one semester or dismissed from the college.

P

0.00

HP

0.00

TC

0.00

NS

0.00

NG

0.00

AU

0.00

In order to calculate the GPA, multiply the credits earned by the grade points for each course separately to calculate the quality points. Then add all the quality points together and divide total quality points by credits earned, including credits for “F” grades that have not been repeated. For courses with “C” level competency,

Recording Students suspended or dismissed for academic reasons will have that fact recorded on their transcripts. Appeal Since the decision of the ASC is final, there is no appeal. GRADING The college operates on a quality-point alpha grading system as follows: Grade

Numeric Range

Grade Points

A

95–100

4.00

A-

90–94

3.66

B+

87–89

3.33

B

84–86

3.00

B-

80–83

2.66

C+

77–79

2.33

C

74–76

2.00

C-

70–73

1.66

D

65–69

1.00

F

<65

0.00

I

0.00

W

0.00

AW

0.00

58 | Academic Policies

grades of “C-” or “D” are equivalent to failing grades.

GRADING SYMBOLS I Incomplete: This grade indicates a student hasn’t completed all the course requirements. It may also indicate failure to master specific course competencies. Freshmen or sophomores must make up all course requirements before they can begin the next semester. Juniors or seniors must make individual arrangements with the associate dean for liberal arts before they can begin the next semester. If students do not complete the course by the specified date, they will automatically fail the course and be required to make up the entire course at the cost of full tuition. W Withdrawal from the CIA: This grade doesn’t include absences and isn’t computed into the GPA. AW Administrative Withdrawal: This symbol indicates that a student was granted an administrative withdrawal from the class by the Dean


P

HP

TC

NS

NG

AU

of Student Affairs Office. See page 53 for details. Absences are not shown, and there is no effect on the cumulative grade point average. Pass: Given for costing, cooking, and baking and pastry practical exams and some pass-fail courses. High Pass: Given for costing, cooking, and baking practical examinations. Transfer Credit: Denotes that credit for a course was transferred from another college. No Show: Given only for costing, cooking, and baking practical exams and externship prep seminars if a student never showed up to take them. Note: if a practical exam or externship prep seminar is missed for this reason, it is recorded as an absence. No Grade: This grade is automatically given if a student is on a roster and the instructor fails to give a grade or if the student hasn’t officially withdrawn from a course. Audit: This symbol indicates that a student did not take the course for credit and the instructor of this course did not make an evaluation to issue a grade.

Students are only allowed to repeat classes that they have previously failed or from which they have received an AW. When the course is repeated and a passing grade is issued, the previous failure remains on the student’s transcript but is not included in the calculation of his or her grade point average. If a repeated course is failed more than once, all failures are noted on the transcript, but only the first failure is omitted from the calculation.

At the end of each course, the instructor will issue a grade. Clarification about the grade can be obtained by contacting the instructor immediately. For details on the grade review process, please see the Student Handbook.

POLICY ON INCOMPLETE GRADES Incomplete grades shall be assigned by faculty members when a student has not yet completed the work for a course and the faculty member agrees to provide a student more time to finish the course. Students shall have no more than nine weeks from the end of the date of the course to submit any incomplete work to the faculty member. Students who do not finish their incomplete work in the period required will receive an “F” grade. An incomplete grade will be automatically converted to a failing grade nine weeks after the date of the end of the course. In order to be eligible for an incomplete grade, a student must: • have already completed at least three quarters of the work in a course, • have a passing grade on the work already submitted in the course, and • sign an Incomplete Grade Agreement that indicates the remaining work to be done, the time frame to accomplish that work, and the consequences of not completing the work on time or in a quality manner.

The Incomplete Grade Agreement shall be signed by the student and faculty member and a copy shall be filed in the Registrar’s Office along with the class roster on which the grades are recorded. Incomplete grades are not a substitute for an administrative withdrawal, which is granted by the associate vice president and dean of student affairs for a student’s perAcademic Policies | 59


sonal or medical circumstance. In addition, incomplete grades: • shall not be given for students who will fail the course due to absences, • cannot be used for a student retaking a final examination (with the exception of a score less than 75 on the National Restaurant Association ServSafe® certification exam), and • will not be included in the calculation of a student’s grade point average (GPA).

POLICY ON AUDITING COURSES The CIA allows auditing of courses to enable students to pursue topics of their interest. Students may audit a course only under the following circumstances: • The student must be currently enrolled in a degree or certificate program, • There is room in the course, • The course is not a required course in the student’s degree program, • There are no scheduling conflicts, • The course is offered by the college for credit, • The faculty member has approved the request to audit the course, • The student has paid the audit fee before the class begins, and • The student is in good academic and financial standing.

Externship and the Food, Wine, and Agri(culture) Trip are not eligible for audit. The auditing fee is $400 per credit. Students who audit courses are expected to attend all classes, but their work will not be evaluated and no record of their participation will be kept. Their transcripts will show that they have audited the course. Students who want to audit courses must make payment to the Bursar’s Office and make scheduling arrangements with the registrar. 60 | Academic Policies

DRESS CODE There is a required dress code for all CIA classes. Please refer to the Professionalism, Uniform, and Hygiene Policy pamphlet or the Student Handbook for detailed information. STATEMENT OF ACADEMIC FREEDOM Faculty members shall be free to teach course information without regard to censorship or any other artificial restraints on free inquiry and learning. Faculty members shall be restricted to dealing with course materials in the classroom environment and shall not use the classroom as a basis for the transmission of information outside of their assigned courses. They shall, however, be free to discuss any controversial issues dealing with their courses without the fear of reprisal, provided the discussions are related to subjects taught. The CIA has developed standard course materials that faculty members are expected to teach. Faculty members are encouraged to present individual views and alternative materials as a means of supplementing, but not replacing, that standard course material. Academic freedom in the CIA shall not be deemed to permit or condone denigration or demeaning criticisms of other faculty members, staff members, students, the CIA, its programs, or the foodservice and hospitality industry. Freedom of individual conscience, association, and expression shall be encouraged and fairness of procedure shall be observed both to safeguard legitimate interests of the CIA and to exhibit by appropriate example the basic objectives of a democratic society.


POLICY ON GRADUATION PARTICIPATION Students must complete all of their academic requirements—courses, including externship; comprehensive examinations; and other requirements—and graduate with a 2.0 cumulative average in order to graduate and receive their diploma from the CIA. In order to participate in graduation ceremonies, students must satisfactorily complete all of their course work and comprehensive exams. Students with any outstanding course work may petition the Registrar’s Office to participate in their graduation ceremony. Procedure The Registrar’s Office conducts graduation audits and is responsible for certifying that every student is eligible to participate in graduation. For the AOS degree graduation, this audit will be conducted during the second semester of the sophomore year. For the BPS degree graduation, the audit will be conducted at the beginning of the second semester of the senior year. The Registrar’s Office will contact, in writing, students who need to complete courses and examinations and notify the Bursar’s Office, Financial Aid Office, and the Dean of Student Affairs Office. COMMENCEMENT AWARDS (BPS AND AOS) The college presents the following awards to qualified graduating students: The Culinary Institute of America Judiciary Award Given to a student who has successfully completed 15 weeks of service and is rec-

ommended for this award by the Judiciary Board’s advisors

The Culinary Institute of America Student Government Service Award Given to a student who has successfully completed a distinguished period of service and is recommended by the Student Government Association’s advisors BPS COMMENCEMENT AWARDS The CIA presents the following awards: Craig Claiborne Communication Award Given to a student who writes consistently in an engaging, scholarly style; demonstrates a willingness and ability to express himself or herself verbally, and earns a 3.5 or higher GPA in communications courses Founders’ Management Award Awarded to a student who demonstrates the ability to think critically, communicates well verbally or in writing, actively participates in class activities, and has maintained a minimum GPA of 3.5 in the required management courses Jacob Rosenthal Leadership Award For exemplary leadership and professionalism inside and outside the classroom Julius Wile Academic Achievement Award Given to the student with the highest cumulative GPA through the end of the first semester of the senior year President’s Humanities Award Given to a student who achieved a GPA of 3.5 or higher in the required humanities courses

Academic Policies | 61


AOS COMMENCEMENT AWARDS Special awards for deserving students in the associate degree programs are presented at commencement. These include: Culinary Award Recognizes the student with excellent skills in culinary arts Frances Roth Leadership Award For outstanding leadership, professionalism, and service to the college Katherine Angell Academic Achievement Award Given to both culinary and baking and pastry arts students with the highest GPA through the Contemporary Restaurant Service or Beverages and Customer Service class Management Award For excellence in management classes St. Honoré Baking & Pastry Award Recognizes the student with excellent skills in baking and pastry courses The Young Professional’s Medal of Merit of the Académie Brillat-Savarin Given to a student demonstrating excellence in wine knowledge ATTENDANCE SEAL If perfect attendance is maintained for all on-campus semesters, a seal accompanies the diploma. WEB-BASED LEARNING The college employs a web-based course management system that can be accessed by students and faculty both on and off campus. The tool provides online access to all course guides, recipe manuals, syl-

62 | Academic Policies

labi, and support materials. Students can read and study the course material directly online and/or download and print all or selected portions of these materials. The system also gives students the ability to hyperlink to other pertinent educational resources, including the CIA’s Digital Video Library. The course management system is just one of many online applications available to enrich our students’ educational experience. For information on other web-based resources and capabilities, please see “Technology on Campus for Students” on page 21.

POLICY ON TRANSFERS BETWEEN CAMPUSES In some instances, a currently enrolled associate degree student may seek a transfer of studies to a different CIA campus in the U.S. The following policy has been established so that each case may be considered on an individual basis. The student must submit a written request for transfer to the appropriate department at the target campus that includes a full explanation as to why the transfer is necessary. For transfers to the CIA at Greystone, the student should contact the director of education support; for transfers to Hyde Park, the Registrar’s Office; and for transfers to San Antonio, the director of education. As part of this written request, the student will provide a personal plan identifying dates for the transfer request and how he or she intends to maintain their academic progress through the process. The written request will be reviewed and given consideration based on the following conditions:


• Space is available at the target campus, • The student has completed at least one semester of study, and at least one semester of study remains prior to anticipated graduation, • The student must have a cumulative grade point average of at least 2.0, • The student’s learning track will not be interrupted in a way that will interfere with his or her academic progress, • The student will be responsible for any makeup and re-registration fees, • The student does not have any unresolved probationary or disciplinary issues, and • The student is in good financial standing with the Bursar’s Office.

A student is allowed only one transfer opportunity during his or her degree pursuit. The student may not retake any class in which he or she has previously received a final grade. Attendance records will carry over from one campus to the other and will be considered along with academic progress. A student who has withdrawn or who is on a leave of absence may also be considered for transfer to another campus if the request is made within one year of the original leave. Once all criteria are reviewed, the student will be notified of the transfer decision by the director of education support at Greystone, the Registrar’s Office in Hyde Park, or the director of education in San Antonio. The student will sign a new enrollment agreement with the target campus showing new enrollment dates.

CROSS-REGISTRATION You have the opportunity to earn further college credits by cross-registering at member institutions of the Associated Colleges of the Mid-Hudson Valley. You can

enroll in a maximum of two courses per semester at any of the participating institutions, for which you’ll receive free elective course credits. A registration fee of $50 will be charged. Associated Colleges of the Mid-Hudson Valley include Dutchess Community College and Marist College. Information about cross-registration is available in the Registrar’s Office.

COLLABORATIVE DEGREE PROGRAM The CIA and the Cornell School of Hotel Administration, the recognized leader in service and hospitality management, have formed an alliance to offer a collaborative degree program for students with a passion for food and hospitality operations. After earning their AOS at the CIA, students can transfer to Cornell and complete their Bachelor of Science (BS) from the Cornell Hotel School in four to five semesters. This unique opportunity allows CIA students to explore topics such as advanced restaurant management, revenue management, design and development, and restaurant entrepreneurship, as well as foodservice in hotels, resorts, spas, stadiums, institutions, and other settings. Students may be accepted into the program after completing their associate degree program at the CIA. They must complete the Cornell transfer application requirements and interview with the Cornell School of Hotel Administration for consideration. In a predetermined program, AOS in Culinary Arts students may be awarded up to 49 transfer credits, and AOS in Baking and Pastry Arts students up to 43 credits. To learn more, visit www.shacia.org or www.hotelschool.cornell.edu, or e-mail CIA_Alliance@sha.cornell.edu. Academic Policies | 63


CURRICULA Degrees Granted The CIA’s curricula in culinary arts and baking and pastry arts are registered by the New York State Department of Education as follows and are consistent with the Inventory of Registered Degree and Certificate Programs maintained by the State Department of Education: • Associate in Occupational Studies in Culinary Arts • Associate in Occupational Studies in Baking and Pastry Arts • Bachelor of Professional Studies in Culinary Arts Management • Bachelor of Professional Studies in Baking and Pastry Arts Management

HEGIS* Code 5404 * Higher Education General Information Survey

ASSOCIATE DEGREE PROGRAMS The Culinary Institute of America awards the degree Associate in Occupational Studies (AOS) upon completion of the required curriculum in culinary arts or baking and pastry arts. The 21-month AOS degree program in culinary arts teaches what works in the front and the back of the house and why it works to prepare students for such entrylevel positions as chef, caterer, dining services administrator, food researcher, kitchen supervisor, food writer, and more, as well as similar mid-level positions that come with more experience. The AOS degree program in baking and pastry arts provides a broad foundation and understanding of baking and pastry making, preparing students for entry-level positions such as baker and pastry chef, as well as more advanced levels such as baking and 64 | Curricula

pastry arts researcher, bakeshop supervisor, and owner/operator. To qualify for the degree, culinary arts majors and baking and pastry arts majors must successfully complete the entire course of study: four on-campus semesters of about 15 weeks each, plus one 18- to 21week externship semester during which students are employed in the foodservice industry. Externship is taken between the second and fourth semesters at CIAapproved sites. All students follow the same sequence. Students need to earn a total of 69 credits for either the culinary arts program or the baking and pastry arts program. They also need to maintain a cumulative grade point average of at least 2.0 to complete the associate degree programs. In addition, to be considered for a degree, CIA students must (a) receive National Restaurant Association


ServSafe® certification upon completion of the Food Safety course and (b) adhere to food safety certification standards throughout the curriculum. As in the bachelor’s degree programs, AOS degrees will be inscribed “With High Honors,” “With Honors,” and/or display a “Perfect Attendance” seal if performance merits citation.

Mathematics and Writing Students who demonstrate a need for extra work in math and/or writing—determined by a placement test—will take Mathematics Fundamentals and/or College Writing Plus in the freshman year of their program. After successful completion of the non-credit Mathematics Fundamentals course, students will take the required Culinary Math course. The three-credit College Writing Plus satisfies the Writing requirement for graduation. AOS Educational Objectives— Culinary Arts • Attain proficiency in traditional and contemporary culinary techniques, basic baking and pastry skills, service, and beverage management. • Acquire general skills including independent and critical thinking, analytical and technological skills, applied problem solving, effective communication, quantitative analysis, and an appreciation for lifelong learning. • Learn the interpersonal skills necessary for working effectively in the foodservice industry. • Examine basic management principles in the foodservice industry.

AOS Educational Objectives— Baking and Pastry Arts • Attain proficiency in traditional and contemporary baking and pastry techniques,

basic culinary skills, service, and beverage management. • Acquire general skills including independent and critical thinking, analytical and technological skills, applied problem solving, effective communication, quantitative analysis, and an appreciation for lifelong learning. • Learn the interpersonal skills necessary for working effectively in the foodservice industry. • Examine basic management principles in the foodservice industry.

BACHELOR’S DEGREE PROGRAMS The CIA offers two bachelor’s degree programs to meet the growing demands of the dynamic foodservice and hospitality industry. The programs—in culinary arts management and baking and pastry arts management—award the degree Bachelor of Professional Studies (BPS). After successful completion of the AOS degree, students may enroll in the BPS program, and combined, these two degrees may be completed in 38 months. The BPS degree program in culinary arts management fully prepares students for all areas of the industry, in positions such as chef, hotel food services manager, purchasing manager, and dining room manager; management training positions in corporate settings; and, ultimately, upper-management positions such as executive chef, restaurant owner, hotel culinary services manager, and catering manager. Similarly, the BPS degree program in baking and pastry arts management prepares students for positions such as baker, pastry chef, bakeshop owner, and executive pastry chef. To qualify for the bachelor’s degree, students must be in good standing at the college and successfully complete the Curricula | 65


appropriate AOS program and four oncampus upper-division semesters of about 15–18 weeks each. For either bachelor’s degree, students need to earn 63 credits beyond the associate degree (for a total of 132 credits). These additional 63 credits include a course—currently offered in the U.S. and internationally—exploring food, wine, and agriculture. Students also need to maintain a grade point average of at least 2.0 to complete the bachelor’s degree programs. For students entering the junior year of the CIA bachelor’s degree program with transfer credits from another accredited college, a 45-credit-hour, three-semester residency is required. The credit-hour requirement must be satisfied by course offerings from the CIA BPS program. Diplomas will be inscribed “With High Honors,” “With Honors,” and/or display a “Perfect Attendance” seal if performance merits citation.

BPS Educational Objectives • Attain a higher level of proficiency in traditional and contemporary culinary techniques, baking and pastry skills, service, and beverage management. • Prepare for positions of leadership in an ever-changing global economy by developing intellectual and practical skills, including inquiry and analysis, critical and creative thinking, written and oral communication, quantitative and information literacy, problem-solving skills, and teamwork. • Develop the personal and social responsibility necessary for effective, reflective, and ethical leadership, including global and intercultural awareness, knowledge of contemporary issues, ethical reasoning, and an appreciation for lifelong learning. • Practice the fundamental business and management concepts and principles of the foodservice industry. 66 | Curricula

• Analyze complex business issues and identify, support, communicate, and implement plausible solutions.

CLASS SESSIONS AND CREDIT HOURS A clock hour is defined as 50 minutes of instructional time in class. At least 15 hours of class lecture or 30 hours of laboratory time—and the study and homework associated with those class hours—constitute one semester credit hour. INSTRUCTIONAL PROGRAMS AND SCHEDULE While enrolled in the freshman and sophomore years of all four degree programs, students will be assigned to small instructional groups. These groups of a maximum of 20 students are scheduled for all laboratory courses, which integrate culinary theory and practice. Within each group, students will actively participate in learning assignments related to the cleaning and sanitizing of laboratory areas and equipment. Personal hygiene and proper food-handling procedures are emphasized to minimize potential food contamination. Strict sanitation and safety regulations are practiced and enforced. This reflects the college’s concern that such practices be an integral part of all foodservice and hospitality operations, for the health and safety of personnel and guests alike. The college’s academic schedule ensures that students will progress from basic to intermediate to advanced subject matter in proper sequence. Registration for each semester depends on the successful completion of the courses in the previous semesters. The CIA reserves the right to modify course sequence, content, and offerings.


Graduation Requirements (NC=Non-credit) AOS in Culinary Arts Freshman Year, First Semester

Credits

Culinary Math* Externship Prep Seminar I Externship Prep Seminar II Food Safety** First-Year Seminar: Recipes for Success Introduction to Gastronomy Nutrition Product Knowledge Culinary Fundamentals**

1.5 NC NC 1.5 1.5 1.5 1.5 1.5 6.0

Total credits

15.0

Externship

3.0

Sophomore Year, First Semester Baking and Pastry Skill Development Garde Manger Cuisines of the Americas Controlling Costs and Purchasing Food Cuisines of the Mediterranean Cuisines of Asia Menu Development

Total credits

Freshman Year, Second Semester Credits Introduction to Management Meat Identification, Fabrication, and Utilization Seafood Identification and Fabrication Modern Banquet Cookery Introduction to À La Carte Cooking High-Volume Production Cookery Culinary Practical Exam I Externship Registration Seminar College Writing or College Writing for ELLs or College Writing Plus Total credits

1.5 1.5 1.5 3.0 3.0 3.0 NC NC 3.0 16.5

Sophomore Year, Second Semester 3.0 3.0 3.0 1.5 3.0 3.0 1.5

18.0

Introduction to Customer Service Wine Studies Culinary Practical Exam II Contemporary Restaurant Cooking Contemporary Restaurant Service Formal Restaurant Cooking Formal Restaurant Service Costing Exam Total credits

TOTAL CREDITS FOR AOS DEGREE

1.5 3.0 NC 3.0 3.0 3.0 3.0 NC 16.5

69.0

*Mathematics Fundamentals (NC) may also be required based on the results of a placement test. **Students must receive a passing grade for both Culinary Fundamentals and the NRA ServSafe® examination (part of the Food Safety course) and meet GPA requirements in order to progress to the second semester of the freshman year. Please note: For current students, curricular requirements for degree completion are those described in the catalog of the year they first matriculated in the program. For students returning to the CIA to complete their degree, individual course requirements will be determined upon readmission. Questions about the curriculum should be directed to the associate dean or academic dean in the student’s program. Curricula | 67


Graduation Requirements (NC=Non-credit) AOS in Baking and Pastry Arts Freshman Year, First Semester

Credits

Baking and Pastry Techniques** Baking Ingredients and Equipment Technology Culinary Math* Externship Prep Seminar I Externship Prep Seminar II Food Safety** First-Year Seminar: Recipes for Success Introduction to Gastronomy Nutrition

6.0 1.5 1.5 NC NC 1.5 1.5 1.5 1.5

Total credits

15.0

Externship

3.0

Sophomore Year, First Semester Controlling Costs and Purchasing Food Confectionery Art and Special Occasion Cakes Chocolate and Confectionery Technology and Techniques Contemporary Cakes and Desserts Specialty Breads Advanced Baking Principles Baking and Pastry Practical Examination II Menu Development Total credits

Freshman Year, Second Semester Credits Principles of Design Café Savory Foods Production Introduction to Management Basic and Classical Cakes Individual and Production Pastries Baking and Pastry Practical Examination I Hearth Breads and Rolls Externship Registration Seminar College Writing or College Writing for ELLs or College Writing Plus Total credits

1.5 1.5 1.5 3.0 3.0 NC 3.0 NC 3.0 16.5

Sophomore Year, Second Semester 1.5 3.0 3.0 3.0 3.0 3.0 NC 1.5 18

Introduction to Customer Service Wine Studies Café Operations Beverages and Customer Service Restaurant and Production Desserts Restaurant Operations: Baking and Pastry Costing Examination

Total credits

TOTAL CREDITS FOR AOS DEGREE

1.5 3.0 3.0 3.0 3.0 3.0 NC

16.5

69.0

*Mathematics Fundamentals (NC) may also be required based on the results of a placement test. **Students must receive a passing grade for both Baking and Pastry Techniques and the NRA ServSafe® examination (part of the Food Safety course) and meet GPA requirements in order to progress to the second semester of the freshman year. Please note: For current students, curricular requirements for degree completion are those described in the catalog of the year they first matriculated in the program. For students returning to the CIA to complete their degree, individual course requirements will be determined upon readmission. Questions about the curriculum should be directed to the associate dean or academic dean in the student’s program. 68 | Curricula


Graduation Requirements (continued on page 70) BPS in Culinary Arts Management or Baking and Pastry Arts Management AOS in Culinary Arts or Baking and Pastry Arts

Required Liberal Arts Courses

Credits

Survey of Mathematics or Science Fundamentals

3.0

Literature and Composition

3.0

History (select two): History and Cultures of Asia History and Cultures of Europe History and Cultures of the Americas

6.0

Principles of Macroeconomics or Principles of Microeconomics

69.0

Required Business Management Courses Finance or Managerial Accounting

3.0

Financial Accounting Foodservice Management Human Resource Management Marketing and Promoting Food

3.0 3.0 3.0 3.0 15.0

3.0

Social Science (select one): Anthroplogy of Food Principles of Macroeconomics Principles of Microeconomics Psychology of Human Behavior Social Psychology

3.0

Foreign Language* Chinese, French, Italian, or Spanish Elementary [Foreign Language] I Elementary [Foreign Language] II Intermediate [Foreign Language]

6.0

24.0

Business Management Electives (select three):

All other junior- and senior-year business management courses can also be taken as an elective.

Total Business Management credits

Liberal Arts Elective (select one):

9.0

Beverage Operations Management Business Planning Consumer Behavior Current Issues in Hospitality Technology Foodservice Management in Health Care Foodservice Technology Leadership and Ethics Organizational Behavior Personal Finance

24.0

3.0

American Freedom: A Peopleâ&#x20AC;&#x2122;s History of the Constitution Ecology of Food Feasting and Fasting in Latin America Introduction to Creative Writing Italian Renaissance and Baroque Art Reading Film Shakespeare: Play and Performance All other junior- and senior-year liberal arts courses can also be taken as an elective.

Total Liberal Arts credits

CONTINUED

27.0

*The foreign language requirement must be fulfilled by the end of the junior year. Note: Not all electives will be offered each semester. For the most current list of elective offerings, please check CIA Main Menu (the student web portal). Curricula | 69


Graduation Requirements (continued from page 69) BPS in Culinary Arts Management or Baking and Pastry Arts Management

Additional Required Courses

Free Electives (select from):

Food, Wine, and (Agri)culture Food, Wine, and (Agri)culture Trip

2.0 1.0

Culinary Course (select one): Advanced Cooking Advanced Pastry Culinary Science Senior Thesis: Baking and Pastry Arts Senior Thesis: Culinary Arts Total Additional Required credits

3.0

6.0

6.0

Advanced Wine Studies Brewed: History, Culture, and Production Field Experience and Action Plan Honors Thesis Seminar Introduction to Food Jobs Professional Food Writing Science of Nutrition Spirits and Principles of Mixology Women in Leadership All other junior- and senior-year liberal arts and business management courses listed previously can be taken as free electives. Additional topics under free electives may be offered.

Total Free Elective credits

TOTAL JUNIOR- /SENIOR-YEAR CREDITS TOTAL CREDITS FOR BPS DEGREE

6.0

63.0 132.0

Please note: For current students, curricular requirements for degree completion are those described in the catalog of the year they first matriculated in the program. For students returning to the CIA to complete their degree, individual course requirements will be determined upon readmission. Questions about the curriculum should be directed to the associate dean or academic dean in the studentâ&#x20AC;&#x2122;s program.

70 | Curricula


COURSE DESCRIPTIONS Courses in the college’s associate degree programs—which also form the freshman and sophomore years of the bachelor’s degree programs—give students comprehensive, hands-on experience in the theory and techniques of foodservice and hospitality while systematically incorporating general education. The junior and senior years of the bachelor’s degree programs provide additional liberal arts, business management, and culinary courses to provide a well-rounded education that prepares graduates with the conceptual, managerial, and critical thinking skills they need in the fast-paced, increasingly competitive foodservice and hospitality industry. The course descriptions that follow are listed in two groups: (1) freshman- and sophomore-year courses, and (2) required and elective junior- and senior-year courses taken by BPS students only. Course requirements by degree and major are listed on pages 67–70.

FRESHMAN- AND SOPHOMORE-YEAR COURSES ADVANCED BAKING PRINCIPLES BAKE-251

3 credits

An examination of baking methods and principles from a nutritional and chemical/physical point of view. Students will conduct experiments (using controlled formulas) and nutritional analyses on various baking ingredients and products in order to develop a better understanding of baking principles. Topics include: preparation of common products with a variety of ingredients; diets such as vegan, diabetic, and gluten-free; nutritional labels; and preparation of desserts, breads, and cakes for persons with special dietary needs.

BAKING AND PASTRY SKILL DEVELOPMENT BAKE-241

3 credits

An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental pro-

duction techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.

BAKING AND PASTRY TECHNIQUES BAKE-105

6 credits

This introductory-level course covers the basic theory and skill sets used throughout the field of baking and pastry. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will gain a working knowledge of the major methods such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces. Students will also taste and evaluate products they create in class to enhance their understanding of the course material.

Freshman- and Sophomore-Year Courses | 71


BAKING INGREDIENTS AND EQUIPMENT TECHNOLOGY

BEVERAGES AND CUSTOMER SERVICE

BAKE-110

The goal of this course is to give students a realistic working environment where they will be exposed to guest interactions and be able to identify customer needs and concerns in the industry. The student will learn the proper definition and feel of hospitality and what it is to provide accurate guest service. The course will provide an introduction to a wide variety of beverages and models of service, as well as the processes of receiving, storing, and preparing beverages. Instruction will emphasize hot beverages such as teas, coffees, coffee-based drinks, and cocoas; cold drinks such as beer, wine, spirits, juices, sodas, and fruit drinks; and the range of alcoholic and non-alcoholic drinks available to patrons of retail food and pastry establishments. In addition, students will learn to pair beverages with food items.

1.5 credits

This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large equipment and hand tools used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, fruits, vegetables, gelling agents, nuts and seeds, dairy products, baking spices, eggs and egg products, flours, chocolates, fats, and oils used in the baking field. The advantages, disadvantages, and operational requirements of various types of equipment will also be covered.

BAKING AND PASTRY PRACTICAL EXAMINATION I BAKE-151

In the baking practical exam, students will be tested on the fundamentals of baking: doughs, batters, cakes, Danish, and puff pastry. They will also draw an assignment and prepare three items. (High Pass/Pass/Fail grading)

BAKING AND PASTRY PRACTICAL EXAMINATION II BAKE-230

In the baking practical examination, students are required to produce plated desserts from a mystery basket, demonstrate an understanding of baking and pastry production, and perform at an advanced level. (High Pass/Pass/Fail grading)

BASIC AND CLASSICAL CAKES BAKE-123

3 credits

A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gâteaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes. 72 | Freshman- and Sophomore-Year Courses

BAKE-255

3 credits

CAFÉ OPERATIONS BAKE-254

3 credits

Experience the reality of producing and marketing products in the setting of an actual bakery café. Students prepare, display, and present savory items, pastry products, and signature baked goods. In the Apple Pie Bakery Café, students practice the skills of controlling inventory, analyzing sales, and operating a complete shop. Specialty items for customers are developed under the direction of a faculty member.

CAFÉ SAVORY FOODS PRODUCTION BAKE-115

1.5 credits

This production experience concentrates on previously learned knife skills, fundamental cooking techniques, and quantity food production principles. Students will further develop their ability to organize an assigned station based on preparation methods, while focusing on production, plate presentation, and cooking techniques as applied to specific menu items. They will also learn the importance of getting the café foods to the ready


stage to be assembled, finished, and served at a later time. Emphasis will be placed on speed, storage, uses, and nutritional aspects of key ingredients.

CHOCOLATE AND CONFECTIONERY TECHNOLOGY AND TECHNIQUES BAKE-242

3 credits

This course will focus on chocolate and confectionery technology, ingredient function, and the production of chocolates and confections in an artisan setting. Vital concepts in both theory and practice will include controlling the crystallization of fats and sugars, manipulating water and free water in centers, and understanding the mechanics of emulsions. Students will apply their knowledge of these concepts in daily production of a wide range of chocolates and confections. Types of centers to be discussed and produced include varieties of ganache, crystalline and non-crystalline sugar confections, nut-based centers, jellies, and aerated confections. Ingredient function will focus on fats, nutritive sweeteners, dairy products, binding agents, and chocolate. Techniques include chocolate tempering methods, sugar cooking technique, hand dipping centers, and shell molding. Students entering this class should have a working knowledge of chocolate-handling techniques and chocolate tempering.

COLLEGE WRITING ENGL-120

3 credits

Students will write and revise essays that demonstrate their ability to read and think critically, to incorporate evidence into the development of their ideas, and to articulate their responses persuasively. Readings may include essays, articles, literature, or literary criticism. Basic concepts of information literacy will be introduced. Grammar, usage, and mechanics will be reviewed as necessary.

COLLEGE WRITING FOR ELLs (ENGLISH LANGUAGE LEARNERS) ENGL-122

3 credits

This course is designed to help students whose first language is not English to develop proficiency in writing. Students will apply the steps of the writing process to write clear, coherent paragraphs and essays; they will also expand their vocabulary and improve their grammar skills. In addition, students will gain confidence and fluency in their listening and speaking skills through participation in presentations, group activities, and discussions. (This course meets the writing requirement for the AOS degree.)

COLLEGE WRITING PLUS ENGL-121

3 credits

This course meets the same objectives and graduation requirements as College Writing, but is designed to offer additional instruction and support in critical reading, composition, grammar and usage, mechanics, and style.

CONFECTIONERY ART AND SPECIAL OCCASION CAKES BAKE-240

3 credits

This course introduces the basics of decorative work as applied to showpieces and special occasion cakes. Sugar work such as pulled, blown, and poured will be covered as well as the use of tempered and modeling chocolate. During the second half of the course, students will have the opportunity to design and execute their own three-tier wedding cake as well as work on a special occasion cake and team wedding cake using gumpaste, pastillage, chocolate, or marzipan. Students will be required to complete piping homework.

CONTEMPORARY CAKES AND DESSERTS BAKE-245

3 credits

An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics will include: small cakes Freshman- and Sophomore-Year Courses | 73


decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production.

CONTEMPORARY RESTAURANT COOKING CULA-252

3 credits

This restaurant experience concentrates on previously learned cooking fundamentals and techniques and applies them to the cuisine of a terroir, utilizing Ă  la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Emphasis will be placed on sourcing, storage, uses, and nutritional aspects of key ingredients.

CONTEMPORARY RESTAURANT SERVICE ROPS-250

3 credits

An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an Ă  la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation.

CONTROLLING COSTS AND PURCHASING FOOD MGMT-245

1.5 credits

Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete

74 | Freshman- and Sophomore-Year Courses

purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

COSTING EXAMINATION CULS-250 (Culinary Arts) BAKE-225 (Baking & Pastry Arts)

This written examination tests knowledge of controlling costs in foodservice organizations and solving problems using quantitative reasoning. (High Pass/Pass/Fail grading)

CUISINES OF ASIA CULP-122

3 credits

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.

CUISINES OF THE MEDITERRANEAN CULA-242

3 credits

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, Italy, Morocco, Tunisia, Greece, and Egypt.

CUISINES OF THE AMERICAS CULP-121

3 credits

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, Mexico, South America, and the Caribbean.

CULINARY FUNDAMENTALS CULS-100

6 credits

An introduction to the application and development 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 and multi-tasking, station organization,


palate development, culinary French terms, and food costing. The course also introduces the student to fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Emphasis is placed upon the study of ingredients and an introduction to small sauces will be given.

handle cooking or baking and pastry creation in an approved commercial foodservice and hospitality establishment. Students on externship will receive feedback from their supervisor and keep an externship manual to record and reflect on their work experience. (Prerequisites: See page 54.)

CULINARY MATH

EXTERNSHIP PREP SEMINAR I

MGMT-110

1.5 credits

An exploration of standard units of measure and unit conversion, estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.

CULINARY PRACTICAL EXAMINATION I CULS-151 (Cooking Practical) CULS-152 (Written Exam)

This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods— roasting, sautéing, frying, stewing, poaching, and braising. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading)

CULINARY PRACTICAL EXAMINATION II CULS-251

This culinary examination tests students’ understanding of fundmental and more advanced proficiency in the principles of cooking. Students will prepare a menu for two that will include a fish starter and a main course. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by the faculty member. (High Pass/Pass/Fail grading)

EXTERNSHIP EXTN-100 (Culinary Arts) 3 credits EXTN-101 (Baking & Pastry Arts)

EXTN-097

non-credit

An introduction to the requirements of the Externship course. Students will explore the steps for planning and conducting a full-time job search. Topics include the course requirements, policies and procedures, the process to secure the position, résumé and cover letter writing, interviewing skills, and career planning. Researching approved externship locations as well as travel and housing accommodations are all discussed. (Pass/No Show grading)

EXTERNSHIP PREP SEMINAR II EXTN-098

non-credit

Continued instruction in the process of securing one’s externship position, including review and critique of a strong résumé and cover letter. Interviewing techniques are discussed. Securing the position is reviewed, along with the training agreement, the follow-up process, and continued discussion of career networking and career planning. (Pass/No Show grading)

EXTERNSHIP REGISTRATION SEMINAR EXTN-099

non-credit

Students will register for their externship during this session. A completed training agreement is required. The seminar includes a discussion of the college’s expectations and a full overview of the externship manual assignment. In addition, the CIA’s values and the importance of maintaining professionalism are reviewed. (Pass/No Show grading)

A supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and ability to Freshman- and Sophomore-Year Courses | 75


FIRST-YEAR SEMINAR: RECIPES FOR SUCCESS FRSH-100

1.5 credits

The focus of this course is to promote student success as learners and citizens of the world. Throughout this course, students will recognize the qualities of, and develop as, informed, responsible, and empowered learners. Course objectives will cover topics related to personal, intellectual, and social development. The academic and life skill sets emphasized throughout this course are transferable to the workplace.

FOOD SAFETY ARTS-112

1.5 credits

An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe® examination for certification.

FORMAL RESTAURANT COOKING CULA-255

3 credits

Learn to prepare modern and seasonal dishes in a restaurant setting and put previously learned skills into practice. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant.

FORMAL RESTAURANT SERVICE ROPS-255

3 credits

This AOS capstone course will expand upon information that students have learned in previous hospitality and service management classes. Concentrating on the application of service principles of fine dining and hospital-

76 | Freshman- and Sophomore-Year Courses

ity in an à la carte restaurant open to the public, the course will emphasize customer service, restaurant operations, sales, and beer, wine, and spirits. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service.

GARDE MANGER CULP-125

3 credits

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.

HEARTH BREADS AND ROLLS BAKE-111

3 credits

Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emphasis is placed on the use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life.

HIGH-VOLUME PRODUCTION COOKERY CULP-130

3 credits

An overview of the food preparation and serving techniques used by the casual dining, on-site catering, non-commercial, and retail segments. This course emphasizes high-volume food production, station setup, timing, service, and menu concept development and execution. Basic cooking and serving competencies will be reinforced and new skills specific to high-production preparation and serving will be taught. Menu items consistent


with the retail and non-commercial segments and also common to the casual dining segment of foodservice will be covered. Cooking competencies include egg cookery, grain cookery, sandwich preparation, pasta cookery, and preparation of simple and composed salads, moderate-cost entrées, and cooking with consideration for dietary needs and restrictions.

INDIVIDUAL AND PRODUCTION PASTRIES BAKE-124

3 credits

Explore the steps for planning and conducting quantity production for banquets and large functions. In this course, students learn how to scale recipes for large-volume production for pastry buffet tables and retail settings. They also will create sheet cakes, French pastries, and buffet desserts.

INTRODUCTION TO À LA CARTE COOKING CULP-115

3 credits

The foundation of cooking techniques and theories from Culinary Fundamentals will be applied in a production setting. Emphasis is placed on individual as well as team production. The focus is on cooking fundamentals, ratios, and formulas in a professional kitchen. Multi-course menus will be prepared, with a focus on batch cooking as executed in an à la carte-style service. (Prerequisite: Culinary Fundamentals/CULS-100.)

INTRODUCTION TO CUSTOMER SERVICE ROPS-200

1.5 credits

This course introduces the various styles of table service and their histories, applications, advantages, and disadvantages. Topics covered include the psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service ware handling, the service sequence, order taking, and guest relations. Sanitation and safety in the dining room are discussed, as is the identification and correct use of all related equipment. Stu-

dents will also practice fundamental table service and participate in catering seminars.

INTRODUCTION TO GASTRONOMY ARTS-111

1.5 credits

An introduction to the social, historical, and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline. Students will be expected to complete several written assignments and present a group research project.

INTRODUCTION TO MANAGEMENT MGMT-240

1.5 credits

An investigation of various management topics including leadership, training, motivation, delegation, problem solving, decision making, and conflict resolution as they relate to foodservice establishments.

MATHEMATICS FUNDAMENTALS MGMT-099

non-credit

This course covers the basic math skills needed to successfully complete Culinary Math. Topics will include mathematical operations using whole numbers, fractions, decimals, and percents in a practical context. Problem solving will be emphasized as well as estimation for reasonableness of answers. Students who demonstrate a need for this course will be required to pass this course before proceeding to Culinary Math. “C” level competency is required for successful completion.

MEAT IDENTIFICATION, FABRICATION, AND UTILIZATION CULA-115

1.5 credits

This course will introduce the student to the subject of meats and their application in foodservice operations, building a strong foundation that supports the principles to be learned in the cooking courses to follow.

Freshman- and Sophomore-Year Courses | 77


Through lectures, demonstrations, hands-on activities, and reviews, students will learn about the muscle and bone structure of beef, veal, pork, lamb, and poultry; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods. Lectures will introduce meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, and basic information concerning the farm-to-table trail. Discussions will include preferred cooking methods for all meats, proper knife selection, and butchery equipment. Sanitation and safety standards will be stressed throughout. (Prerequisite: Culinary Fundamentals/ CULS-100)

MENU DEVELOPMENT MGMT-242

1.5 credits

An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will critique and create menus from the perspective of concept, clarity, cost, price, and efficiency.

MODERN BANQUET COOKERY CULA-110

3.0 credits

This course examines the varied ways in which banquets and catering events may be executed. Terms relating to equipment, food preparation, service, and presentation will be discussed. Students will prepare a menu each day, following the principles and techniques associated with preparing and serving food to large groups, as well as concentrating on principles of modern batch cookery. An emphasis will be placed on maintaining quality and foundational cooking methodology. Students will also learn how to organize, plan, and operate a banquet kitchen. Cooking applications are at a beginning level in preparation for increased understanding of food production. (Prerequisite: Culinary Fundamentals/CULS-100) 78 | Freshman- and Sophomore-Year Courses

NUTRITION ARTS-243

1.5 credits

Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.

PRINCIPLES OF DESIGN BAKE-113

1.5 credits

Study the basic concepts of figure, ground, line, contrast, pattern, proportion, color, symmetry, movement, unity, and balance. Students learn the principles of two- and three-dimensional design and develop language to analyze product design, plate presentations, decoration, and packaging on visual, tactile, and conceptual levels.

PRODUCT KNOWLEDGE CULS-114

1.5 credits

An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

RESTAURANT AND PRODUCTION DESSERTS BAKE-252

3 credits

This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, Ă  la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacĂŠs, individual plated desserts, and desserts for functions and ban-


quets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu.

RESTAURANT OPERATIONS: BAKING AND PASTRY ROPS-201

3 credits

This course is an examination of restaurant plated desserts, mignardises, and petits fours that are assembled with a modern approach using the latest technology and equipment. Classroom production will include items appropriate for a variety of uses, such as an à la carte menu, a banquet operation, and coffee service. Topics will include flavor pairing, menu planning, matching items to style of operation, and an introduction to à la carte and banquet production. Students will perform moderate quantity production, be exposed to several styles of service, and be guided through the cross-utilization of products, cost, and labor efficiency. They will also practice new presentation methods, focusing on fresh ingredients, simplicity of style with elegance, and efficiency of production.

SEAFOOD IDENTIFICATION AND FABRICATION CULS-116

1.5 credits

An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checks, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, commonly used and underutilized species of fish, fishing and aquaculture techniques, and how to choose sustainable species.

SPECIALTY BREADS BAKE-202

3 credits

This course gives students the chance to learn the principles and techniques of preparing multi-grain breads, sourdoughs, bagels, pretzels, holiday or seasonal breads, and flat breads. Special emphasis will be placed on regional breads and breads of the world; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.

WINE STUDIES ROPS-240

3 credits

An examination of the roles that wines play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurantbased wine and food tasting, which will be used as the basis for a wine and food pairing essay.

JUNIOR- AND SENIOR-YEAR COURSES (BPS DEGREES ONLY) ADVANCED COOKING CULA-401

3 credits

This course is designed to integrate students’ culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative

Junior- and Senior-Year Courses | 79


regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course. (Prerequisite: Formal Restaurant Service/ROPS-255)

ADVANCED PASTRY BAKE-401

3 credits

This course is designed to integrate students’ training in baking and pastry arts, academic studies, and field experience using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building on your previous baking and pastry classes, students will research recipes, produce them for consumption, and evaluate them. Short papers, a detailed project, menu development, and service will be a part of this course. (Prerequisite: Beverages and Customer Service/BAKE-255)

AMERICAN FREEDOM: A PEOPLE’S HISTORY OF THE CONSTITUTION ARTS-325

3 credits

Students will build upon the knowledge and competencies gained in Wine Studies. This elective course allows students to obtain more detailed information about grape varieties, grape-growing regions, and wine-producing nations of the world. Students will also enhance their base of knowledge about opportunities and challenges in the wine industry to prepare them to become more accomplished managers and leaders. Students will have opportunities to learn—and be tested on—”blind tasting” of several wines. The course may include a restaurant visit as the basis for a wine and food pairing essay, a case study analysis of a restaurant wine list chosen by each student, and written critiques of assigned readings addressing issues in the wine industry and wine culture. (Offered based on schedule and availability. 80 | Junior- and Senior-Year Courses

3 credits

This course examines the evolution of constitutionally protected rights in our nation’s history, as well as the social, political, and economic forces that have helped shape the creation and dissemination of those rights, and the extent to which those rights have advanced the cause of freedom in America. The course materials focus on the creation of the Constitution, the Bill of Rights, and constitutional amendments. Attention is paid to the historical periods in which these amendments came to fruition and how the amendments and the Supreme Court decisions that followed have helped shape American freedom. The course concludes with an assessment of the relevance of the Constitution in the 21st century.

ANTHROPOLOGY OF FOOD ENGL-404

ADVANCED WINE STUDIES ARTS-404

Prerequisite: a grade of “B-” or better in Wine Studies/ROPS-240)

3 credits

An examination of the relationship between food and culture with a focus on the cultural rules of food consumption and how they can be compared to the rules of music, dancing, and poetry. Course topics include the relationships between food and religion, gender, folkways, mores, and life-cycle rituals. Emphasizing critical reading and writing, this course gives students theoretical and empirical exposure to food research in anthropology, folklore, history, and sociology. (Offered based on schedule and availability.)

BEVERAGE OPERATIONS MANAGEMENT ROPS-299

3 credits

This upper-level course incorporates theoretical and practical information on the organization and creation of a beverage program within the overall operation of a hospitality business. Planning topics will include concept, identification of target market, and cre-


ation of a beverage inventory. Management topics will include bar layout and operations, trend identification and product selection, costing and pricing, purchasing and inventory methods, and human resources management. Emphasis will be placed on cost-control measures for beverages, inventory, and sanitation laws and practices. In addition, responsible beverage service will be stressed in the form of a required TIPS certification.

BREWED: HISTORY, CULTURE, AND PRODUCTION ARTS-340

3 credits

Through readings, tastings, and lectures, students will further advance their knowledge of brewed beverages, including beer, sake, hard cider, and malt alternatives. The course will cover the chronological history of beverages; investigate the production, technology, and science behind beverages; and examine consumer behavior, cultural impact, and the role of brewed beverages in society. (Prerequisite: Beverage Operations Management/ROPS-299)

BUSINESS PLANNING MGMT-407

3 credits

This course is designed for students who are interested in developing a realistic business plan. The business plan is the â&#x20AC;&#x153;who, what, where, when, how, and whyâ&#x20AC;? of a business; it is the road map to follow on the journey to success. These plans are structured documents that include all the details and particulars about a business concept. In this course, students will develop a business plan along standard lines, including information about products or services, staff, marketing, financing, operating budgets, location, and facilities. This is an independent project in which students work closely with the guidance of the instructor. (Offered based on schedule and availability. Prerequisites: Financial Accounting/MGMT-310 and Marketing and Promoting Food/MGMT-302)

CONSUMER BEHAVIOR MGMT-350

3 credits

This course will focus on the study of consumer behavior using social science concepts. In addition, emphasis will be placed on buyer decision-making; motivation and attitudes of consumers; brand, product, and service attributes; perception; and purchasing behavior. (Prerequisite: Marketing and Promoting Food/MGMT-302)

CULINARY SCIENCE CULA-301

3 credits

This elective laboratory course explores food in its most fundamental physical ways. It addresses proteins, fats, carbohydrates, and water, and the foods that contain these macronutrients. By the time students enter the junior year, they have already studied nutrition and learned how macronutrients affect our body and health. In this class, they apply how these same macronutrients form the structure of all food and react during cooking. In addition, students analyze sensory evaluation, preservation, food labeling, and current trends. (Prerequisite: Science Fundamentals/ARTS-307)

CURRENT ISSUES IN HOSPITALITY TECHNOLOGY MGMT-351

3 credits

This course explores trends and emerging technologies within the hospitality industry, with a focus on those that impact the food and beverage industry. Students will explore and evaluate a variety of technologies from a management perspective.

ECOLOGY OF FOOD ARTS-444

3 credits

The purpose of this interdisciplinary elective course is to teach culinarians how to think critically about the food they serve and consume by understanding food as a product of a dynamic relationship between humans and nature. It explores questions related to our food supply such as where was the food grown, how was the food grown, and what Junior- and Senior-Year Courses | 81


was involved in the processing and transporting of that food. The implications for nutrition and sustainability are also considered in this exploration. (Offered based on schedule and availability. Prerequisite: Science Fundamentals/ARTS-307)

ELEMENTARY CHINESE I CHIN-310

3 credits

For students with no previous knowledge of Chinese. The course introduces students to the official Chinese language called Mandarin by English speakers, Putonghua in the People’s Republic of China, and Guo-yu in Taiwan. It aims to help students obtain an adequate grasp of basic language skills in both spoken and written Chinese and to lay a good foundation for further study. At such a proficiency level, students will be able to talk with native Chinese speakers in daily-life settings and write on simple topics. In addition, this course will help students to achieve a better awareness of Chinese culture and society, which will form an important aspect of a truly global perspective expected of today’s college graduates.

ELEMENTARY CHINESE II CHIN-320

3 credits

Designed for students with previous knowledge of Mandarin or who have successfully completed Elementary Chinese I. This course will further develop students’ proficiency in Chinese by raising their reading and writing ability to a higher level by continuing to develop Chinese vocabulary, expanding reading comprehension, and encouraging extensive Chinese conversation. Emphasis will be placed on everyday topics and common patterns so that students maintain a comfortable grasp of communicating in Chinese. As an inseparable element of learning the language, Chinese culture will be introduced along with associated topics in each lesson. Students will use information learned in the

82 | Junior- and Senior-Year Courses

course to present speeches based on assigned topics. (Prerequisite: Elementary Chinese I /CHIN-310)

ELEMENTARY FRENCH I FREN-310

3 credits

For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written French, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in French and students will spend weekly sessions in a language laboratory.

ELEMENTARY FRENCH II FREN-320

3 credits

A continuation of Elementary French I. This course is a foundation in spoken and written French, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in French and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary French I /FREN-310)

ELEMENTARY ITALIAN I ITAL-310

3 credits

For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written Italian, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Italian and students will spend weekly sessions in a language laboratory.

ELEMENTARY ITALIAN II ITAL-320

3 credits

A continuation of Elementary Italian I. This course is a foundation in spoken and written Italian, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Italian and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary Italian I /ITAL-310)


ELEMENTARY SPANISH I SPAN-310

FINANCE 3 credits

For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written Spanish, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Spanish and students will spend weekly sessions in a language laboratory.

ELEMENTARY SPANISH II SPAN-320

3 credits

A continuation of Elementary Spanish I. This course is a foundation in spoken and written Spanish, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Spanish and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary Spanish I /SPAN-310)

FEASTING AND FASTING IN LATIN AMERICA ARTS-330

3 credits

This liberal arts elective explores the role of feasting and fasting in Latin American culture and literary traditions from pre-Colonial times to the twentieth century. This includes an examination of the relationship between food consumption, religious practices, rituals of passage, gender roles, and culinary traditions in Latin America.

FIELD EXPERIENCE AND ACTION PLAN MGMT-409

3 credits

This Independent Study elective course offers students the opportunity to explore a key issue in the community. Students will select a local agency for which to volunteer; keep a journal of their experience; and develop a paper analyzing their experience, the larger social issues that the agency addresses, and the personal changes that resulted from involvement with the agency. (Enrollment only by permission of the associate dean for liberal arts and the instructor of the course. Offered based on schedule and availability.)

MGMT-360

3 credits

This course is designed to provide students with an understanding of basic finance. It covers various topics such as time value of money, capital budgeting, business evaluation, the cost of capital, capital structure, and risk analysis. Emphasis will be placed on developing analytical skills necessary for making decisions relevant to the hospitality industry. (Prerequisite: Financial Accounting/MGMT-310)

FINANCIAL ACCOUNTING MGMT-310

3 credits

This course provides an introduction to accounting theory and concepts that will lay the foundation for the preparation of financial statements. Students will learn how to record, process, and summarize financial transactions. Emphasis is placed on the preparation of the income statement, balance sheet, statement of ownerâ&#x20AC;&#x2122;s equity, and statement of cash flows for a sole proprietorship, partnership, and corporation. This course includes an interactive component using accounting software to reinforce the concepts discussed.

FOODSERVICE MANAGEMENT MGMT-320

3 credits

This course will integrate material taught in many other classes into a capstone project. Guided by their professor, students will design and execute an event that is marketed to the public. They will also analyze case studies distributed by the instructor. Class topics will include menu design, beverage trends, marketing strategies, facilities design, energy management, budgeting, forecasting, purchasing, inventory control, and the history of hospitality in the United States. This course is designed to expose the student to the skills needed to be an effective leader within the hospitality industry. (Prerequisites: Financial Accounting/MGMT-310; Food,

Junior- and Senior-Year Courses | 83


Wine, and (Agri)culture/ARTS-350; Human Resource Management/MGMT-401; and Marketing and Promoting Food/MGMT-302)

FOODSERVICE MANAGEMENT IN HEALTH CARE MGMT-411

3 credits

This course is an introduction to the foodservice operations and management in health care facilities, including, but not limited to, medical centers, community hospitals, nursing homes, rehabilitation centers, assisted living facilities, and other health care institutions. Emphasis will be placed on analyzing the operations of several foodservice departments, identifying and measuring patient/ customer satisfaction, defining clinical nutrition care management, comparing food delivery systems, and identifying trends in health care reform and legislation. Students will analyze cases studies, participate in field trips to local health care institutions, and identify skills required to operate a foodservice enterprise in the health care field. They will also complete a capstone project: evaluate major components of a foodservice operation in a chosen health care facility. This course will prepare students to be competent entry-level managers in health care facilities.

FOODSERVICE TECHNOLOGY MGMT-420

3 credits

An overview of the information needs of foodservice establishments, with a focus on software applications for restaurant operations, including point of sale (POS) systems. In addition, students will review the selection and implementation of systems and examine effective use of technology in the foodservice industry.

FOOD, WINE, AND (AGRI)CULTURE ARTS-350

2 credits

Through assigned readings, lectures, classroom activities, and local site visits, students explore the journey of our food from its sources to its final destinations and critically 84 | Junior- and Senior-Year Courses

examine the complexities of the local and global food systems. They learn to evaluate the sociological, political, and economic evolution of historical and current trends in the food system. Through written assignments, students learn to understand and synthesize the relationships between food and wine, culture, history, and the terroir. Students are introduced to the depth and breadth of social dynamics and cultural norms within the hospitality industry.

FOOD, WINE, AND (AGRI)CULTURE TRIP ARTS-403

1 credit

In this three-week field research course, students visit wineries; processing plants; poultry, fish, and meat farms; restaurants; educational institutions; and historical sites. They compare and contrast the various methods of food production, food distribution, and purchasing, and how they relate to current business practices and the culture and sense of place of each individual destination. This course is the companion to Food, Wine, and (Agri)culture. The two courses must be taken consecutively. Depending on the size of the class and the season of the year, field research trips will potentially go to Northern California, Southern California, and the Pacific Northwest. There is also the possibility of trips to Italy, Spain, France, and China. Announcements will be made regarding which destinations are available to specific classes. (Prerequisite: Food, Wine, and (Agri)culture/ARTS-350)

HISTORY AND CULTURES OF ASIA ARTS-401

3 credits

An examination of the major historical and geographical developments in Asia and ways in which these developments have affected the creation of various cultural patterns. Topics will include the plurality of cultures of Asia, and global interdependency and reactions to it.


HISTORY AND CULTURES OF EUROPE ARTS-301

3 credits

An exploration of the major historical and philosophical developments that have shaped the European and western experience. Topics will include the European Union, Christianity, systems of government, Enlightenment, Revolution, and Nationalism.

will be peer-reviewed and discussed in class. A major component of the class will be sharing and discussing students’ works-inprogress. (Enrollment by permission of the instructor. Offered based on schedule and availability. Prerequisite: a grade of “B” or better in Literature and Composition/ ENGL-300)

HISTORY AND CULTURES OF THE AMERICAS

HUMAN RESOURCE MANAGEMENT

ARTS-302

An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, employee illiteracy, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargaining, and safety and equity considerations. Students will also analyze cases, solve actual or simulated personnel problems, and investigate successful practices in these areas.

3 credits

An examination of the historical and cultural underpinnings of the societies that constitute the Americas. Conceptually, the class discusses the collision of the indigenous people, the Europeans who came, and the African slaves who were brought against their will, and how these cultures have come to shape the Americas. Inherent in this endeavor is an effort to understand not only our own culture, but those of Latin America as well. As we proceed through the twenty-first century, the global community takes on increased significance, and so we must make an effort to understand the historical and cultural developments of other nations. Moreover, in understanding the past of others, we develop a greater appreciation of ourselves as a nation in an increasingly interrelated world.

HONORS THESIS SEMINAR ARTS-415

3 credits

This elective is a seminar that focuses on the investigation of a topic of the student’s choice, using library resources to effectively reference both online and print sources. It will also include an examination of bibliographic material, interviews, journals, and encyclopedias. Students will develop a research proposal, write an annotated bibliography, produce a final 20-page research paper, and do a research presentation. Research exercises will be assigned throughout the semester and two drafts of the paper

MGMT-401

3 credits

INDEPENDENT STUDY 1, 2, or 3 credits

Individual research on a topic of a student’s interest under the supervision of a faculty member. Students registering for this course will need to develop a Study Contract with an individual faculty member and obtain permission from the appropriate associate dean. Independent Study can be taken during the freshman, sophomore, junior, or senior year. (Offered based on schedule and availability.)

INTERMEDIATE FRENCH FREN-350

3 credits

This course focuses on the development of listening, speaking, reading, and writing skills through conversation, written assignments, and selected readings on a variety of topics. Students also gain knowledge of French vocabulary, grammar, and culture. Class will be conducted in French and students will Junior- and Senior-Year Courses | 85


spend weekly sessions in a language laboratory. (Prerequisite: Elementary French II/ FREN-320)

INTERMEDIATE ITALIAN ITAL-350

3 credits

This course focuses on the development of listening, speaking, reading, and writing skills through conversation, written assignments, and selected readings on a variety of topics. Students also gain knowledge of Italian vocabulary, grammar, and culture. Class will be conducted in Italian and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary Italian II/ ITAL-320)

INTERMEDIATE SPANISH SPAN-350

3 credits

This course focuses on the development of listening, speaking, reading, and writing skills through conversation, written assignments and selected readings on a variety of topics. Students also gain knowledge of Spanish vocabulary, grammar, and culture. Class will be conducted in Spanish and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary Spanish II/ SPAN-320)

INTRODUCTION TO CREATIVE WRITING ENGL-407

3 credits

This course will introduce students to the basic facets of creative writing—principally, poetry and short fiction. Students will read work by classic and contemporary authors, discuss how to recognize and implement pertinent aspects of form and style, produce their own creative writing in multiple styles and genres, and learn how to more effectively discuss and critique peer writing. The energy in the classroom will be focused on creativity, and students will be encouraged to push the limits of their imaginations. (Prerequisite: Literature and Composition/ENGL-300)

86 | Junior- and Senior-Year Courses

INTRODUCTION TO FOOD JOBS ARTS-275

1 credit

This elective course will introduce the extensive range of career opportunities available when you earn a bachelor’s or associate degree from the CIA. It will enable you to evaluate your own unique skills and introduce you to the wide range of career options that are readily available in the exciting world of food. (Offered based on schedule and availability.)

ITALIAN RENAISSANCE AND BAROQUE ART ARTS-304

3 credits

Students will explore the historical context and major themes of the visual culture produced in Italy in the 16th, 17th, and 18th centuries. They will also develop their critical, analytical, and writing skills by studying works of art via slides and museum visits. Emphasis will be placed on representative artists of the Renaissance and Baroque periods, with special attention given to Brunelleschi, Michelangelo, Leonardo, Raffaello, Caravaggio, Carracci, A. Gentileschi, Bernini, Borromini, and Canova.

LEADERSHIP AND ETHICS MGMT-410

3 credits

This course will examine the intersection of leadership and ethics in business. Students will examine the skills needed for effective leadership, the ethical dilemmas of leadership, the foundation and context of moral choice, the moral implication of decision making, and the impact upon staff morale, personal integrity, and citizenship. The purpose of the course is to develop an understanding of the student’s own leadership style and preferences, make visible the ethical challenges and decisions facing leaders, examine the leadership role in sharing the


organization’s ethical culture, and explore several alternative methods of ethical decision making.

LITERATURE AND COMPOSITION ENGL-300

3 credits

This course advances critical reading, thinking, and writing abilities through the study of literature. While acquiring requisite vocabulary, skills, and background knowledge, students will learn how to read literary texts more perceptively and how texts generate meaning. Students will communicate this learning through critical essays exploring specific literary texts. Readings may include novels, essays, short fiction, poetry, and drama. Class sessions will introduce and enforce key elements of information literacy.

MANAGERIAL ACCOUNTING MGMT-365

3 credits

This course involves the interpretation and analysis of financial reports used in business organizations. It covers various topics such as implementing internal controls, budgeting, conducting break-even analysis, and performing financial statement analysis. Emphasis is placed on how management uses financial data to support business decisions related to the hospitality industry. (Prerequisite: Financial Accounting/MGMT-310)

MARKETING AND PROMOTING FOOD MGMT-302

3 credits

An examination of the principles of pricing, placing, product development and enhancement, market planning, target marketing, and purchasing. Topics will include forecasting, market research, competitive analysis, market segmentation, and promotional mix as they affect marketing food, restaurants, and services. The challenges and opportunities of advertising, public relations, sales promotion, and personal selling will also be covered. Students will develop a specific marketing plan as well as analyze the current merchandising plans for food products and services used in the United States.

ORGANIZATIONAL BEHAVIOR MGMT-301

3 credits

Organizational behavior (OB) is the study of people at work, as well as group behavior in the workplace and the culture of the organization itself. These are all seen as contributing factors to three measures of employee performance: productivity, absenteeism, and turnover. The OB discipline is based on a large number of scientifically based research studies used to accurately predict “cause and effect” of certain individual and group behaviors that occur in the workplace. By its very nature, it is a deliberate blend of the scientific and the practical—an applied science in the truest sense. Classes will combine these two components of OB—the research and its applications—to understand how they improve the functioning of organizations and the satisfaction of the people who work there.

PERSONAL FINANCE MGMT-175

3 credits

This introductory elective course will focus on personal financial management concepts including banking, budgeting, consumer credit, consumer purchasing, investments, housing, retirement planning, insurance, and basic tax planning. Emphasis will be placed on the development of short-term, midrange, and long-term financial plans and the creation of a personal financial portfolio. (Prerequisite: Financial Accounting/MGMT-310)

PRINCIPLES OF MACROECONOMICS ARTS-320

3 credits

This is a survey course in the theory and application of macroeconomics. In contrast with microeconomics, macroeconomics focuses on aggregate behavior, or the behavior of the economy as a whole. The student will be introduced to methods of economic reasoning and the variety of ways economists develop models based on observed behavior. The focus throughout the semester will be Junior- and Senior-Year Courses | 87


the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course develops a theoretical framework for macroeconomic analysis and applies this theory to practical domestic and international economic policy problems, specifically: unemployment, inflation, business cycles (fluctuations in the economy), and growth.

PRINCIPLES OF MICROECONOMICS ARTS-310

3 credits

This is a survey course in the theory and application of microeconomics. In contrast to macroeconomics, microeconomics focuses on individual decision-making. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course topics focus on microeconomic issues and problems such as competition and monopoly, pricing, consumer demand, and producer supply. The course develops a theoretical framework for microeconomic analysis and applies this theory to practical domestic and international economic policy problems.

PROFESSIONAL FOOD WRITING ENGL-401

3 credits

In this elective course, students write a variety of pieces for professional food and beverage publications and general interest magazines. They also develop research skills with an emphasis on examining trends in the foodservice and hospitality industry as well as analyzing publications for reader profile, voice, content, structure, and style. In addition, students will create a portfolio of their work, including feature and news articles, personality profiles, book and restaurant reviews, recipes, and food narratives. (Offered based on schedule and availability.)

88 | Junior- and Senior-Year Courses

PSYCHOLOGY OF HUMAN BEHAVIOR ARTS-306

3 credits

An introduction to various schools of thought that explain why people behave the way they do. Topics covered in the course include personality, motivation, memory, learning, perception, nature, nurture, and adaptation.

READING FILM ARTS-424

3 credits

Students will examine film as a unique storytelling medium, and jump into the academic conversation of film analysis through in-class discussions, projects, and a final paper. The courseâ&#x20AC;&#x2122;s arc follows one of many possible paths through a group of films and examines the relationship each film has with those that precede and follow, including how particular directors are influenced by earlier works (both their own and that of others), and how, because of the intertextuality of the medium, film transcends barriers created by genre, geography, and time. For each film, students will examine directorial intent and study the effects of and motivations for directorial choices and how the synthesis of elements that come together in a film (adaptation, costuming, lighting, script, acting, cinematography, etc.) combine to create meaning. When applicable, students will read and discuss the novels from which a particular film is adapted and/or view corresponding or otherwise related films. In addition to the in-class project and final paper, students will be responsible for quizzes, exercises, and weekly writing assignments. (Prerequisite: Literature and Composition/ENGL-300)

SCIENCE FUNDAMENTALS ARTS-307

3 credits

This course will emphasize the development of basic scientific skills in the larger disciplines of biology, biochemistry, and chemistry, and will enhance studentsâ&#x20AC;&#x2122; ability to understand the living world. It will serve as a prerequisite for science-related courses as well as provide


students with the basis upon which to evaluate and better comprehend written scientific material from a variety of sources. This is one of the courses students can choose to satisfy the math/science component of the required liberal arts distribution.

SCIENCE OF NUTRITION ARTS-343

3 credits

Foods and eating patterns have been observed and noted since ancient times, but it was not until the early 1900s that nutrition became an accepted science. In this elective course, students will learn the science behind nutrition and explore the physiology of nutrition in depth. Beginning with a brief explanation of basic chemistry, the course will then continue with a review of normal digestion and metabolism on a cellular level. Diseases that are impacted by nutrition will also be discussed. This course is designed for the motivated student who wants a deeper understanding of nutrition beyond the culinary perspective and the information necessary to be an integral part of a foodservice team in various settings. (Offered based on schedule and availability. Prerequisite: a grade of “C” or better in Science Fundamentals/ARTS-307)

SENIOR THESIS: BAKING AND PASTRY ARTS ARTS-405

3 credits

An investigation of a topic of the student’s choice using library resources and other strategies to understand and evaluate the student’s project and the evolving scholarship in the field. Techniques in Senior Thesis will include the examination of bibliographic material, interviews, books, journals, and online resources to assemble a research plan. A final project with a significant written component will be assigned. (Enrollment only by permission of the associate dean for liberal arts and the course instructor. Offered based on schedule and availability.)

SENIOR THESIS: CULINARY ARTS ARTS-410

3 credits

An investigation of a topic of the student’s choice using library resources and other strategies to understand and evaluate the student’s project and the evolving scholarship in the field. Techniques in Senior Thesis will include the examination of bibliographic material, interviews, books, journals, and online resources to assemble a research plan. A final project with a significant written component will be assigned. (Enrollment only by permission of the associate dean for liberal arts and the instructor of the course. Offered based on schedule and availability.)

SHAKESPEARE: PLAY AND PERFORMANCE ARTS-360

3 credits

This elective is an exploration of Shakespeare’s plays as cultural phenomena, focusing on critical reading of the texts and the relationship between text and performance in popular film adaptations. It will accommodate both students new to Shakespeare and those with prior interest and background. Weekly seminar meetings will involve close reading of plays from all four Shakespearean genres (comedies, tragedies, histories, and romances), as well as viewing and discussion of film versions by directors such as Orson Welles, Kenneth Branagh, Peter Greenaway, and Akira Kurosawa. (Prerequisite: Literature and Composition/ENGL-300)

SOCIAL PSYCHOLOGY ARTS-308

3 credits

An examination of how the behaviors, thoughts, and feelings of the individual are influenced by the presence of other persons. Topics such as attitude formation and change, altruism and aggression, interpersonal attraction and love, stereotypes and prejudice, and criminal justice and conformity will be discussed. In addition, various empirical research methods will be examined and applied to these topics. Junior- and Senior-Year Courses | 89


SPIRITS AND PRINCIPLES OF MIXOLOGY ROPS-300

3 credits

This course incorporates theoretical and practical information about how to tend bar. Topics to be covered include the tasting of different spirits, cocktail-making theory, bartending equipment, and drink making. Students will also discuss how to create classic and modern cocktails, as well as distillation, beverage trends, and beverage history. (Prerequisite: Beverage Operations Management/ROPS-299)

SURVEY OF MATHEMATICS ARTS-305

3 credits

This course is an introduction to selected topics in college-level mathematics. Topics discussed will include, but are not limited to: logic, algebra, graphing and modeling, probability, and statistics. Specialized topics may be included at the discretion of the instructor. This is one of the courses students can choose to satisfy the math/science component of the required liberal arts distribution.

WOMEN IN LEADERSHIP MGMT-406

3 credits

This elective course explores the nature and purpose of women and leadership from a variety of disciplines and perspectives. Topics include the womenâ&#x20AC;&#x2122;s rights movement, the growth of feminism, the contributions of women to business and the foodservice industry, womenâ&#x20AC;&#x2122;s challenges in other cultures, and a variety of other contemporary subjects. Current issues and trends are examined from historical, cultural, political, and ethical perspectives. Analysis and synthesis are used to apply information from a variety of resources to issues facing women who hold or seek leadership roles. Strategies for developing effective leadership are integrated throughout the course. (Offered based on schedule and availability.)

90 | Junior- and Senior-Year Courses


FACULTY AND STAFF At the CIA, students benefit from a curriculum developed by an international faculty composed of experts in their fields. CIA faculty and staff members were a vital part of the American teams that won three consecutive world championships at the international Culinary Olympics and the Culinary World Cup. The college’s faculty and administrators have won numerous honors and awards, and have written many highly acclaimed culinary texts, including The Professional Chef ®, The Professional Chef’s® Techniques of Healthy Cooking, Baking and Pastry: Mastering the Art and Craft, An American Bounty, The Professional Chef’s® Knife Kit, Garde Manger: The Art and Craft of the Cold Kitchen, At Your Service, Culinary Math, and Exploring Wine. For a legend of professional certifications, please see page 137.

BOARD OF TRUSTEES Richard Bradley Chairman of the Board Charlie Palmer ’79 Vice Chairman Melinda R. Rich Secretary Jon Luther Treasurer Patricia Anton Robert Berenson Elizabeth Blau Ralph Brennan Fred Carl, Jr. Carla Cooper Patricia Dailey Lori Daniel ’79 Lorna Donatone Frank J. Fahrenkopf, Jr. Michael Kaufman Thomas A. Keller Takeshi Kohjima Arthur Maxwell Richard Mazer Charles Merinoff II

Robert A. Muh Harold Rosser Martin Sutter Roy Yamaguchi ’76

TRUSTEES EMERITI William C. Anton Chairman Emeritus Donald Axleroad Frank Arthur Banks ’57 Jeffrey P. Berlind August J. Ceradini, Jr. Chairman Emeritus Lee A. Cockerell Barry E. Colman ’83 Dr. John J. Connolly Chairman Emeritus Walter Conti Chairman Emeritus John N. Daly Marcel Desaulniers ’65 Sebastian J. DiMeglio James Doherty John R. Farquharson Daniel A. Gescheidle Faculty and Staff | 91


Karl Kilburg Abigail Kirsch Peter Kleiser Ted J. Kleisner Charles La Forge Richard Lavin Dr. Barbara Lawrence Herman Leavitt Ronald N. Magruder Tony May M. Cameron Mitchell ’86 Chairman Emeritus John L. Patten Margaret E. Happel Perry Alan R. Plassche Chairman Emeritus Richard J. Ripp ’55 Harris H. Rusitzky Chairman Emeritus Arno B. Schmidt John L. Sharpe Richard Smucker Arnym Solomon ’69 Rodney Stoner ’65 Donald G. Tober Nick Valenti Chairman Emeritus Joseph W. Vannucci Kevin Zraly

HONORARY TRUSTEES Paul Bocuse Christopher (Kit) Goldsbury Barron Hilton William N. Hulett I. Pano Karatassos ’60 J. Willard Marriott, Jr. John Profaci, Sr. James D. Robinson III Allan Schuman Charles E. Williams

92 | Faculty and Staff

STAFF President and Cabinet Dr. L. Timothy Ryan ’77 President, EdD, MBA, BS, AOS, CMC, AAC Greg Drescher Vice President—Strategic Initiatives and Industry Leadership Mark Erickson ’77 Provost, MBA, BS, AOS, CMC Dr. Victor A. L. Gielisse Vice President—Advancement and Business Development, DBA, MBA, BS, CMC, AAC, CFBE, CHE Bruce D. Hillenbrand Vice President—Admissions and Marketing, MBA, BA Richard Mignault Vice President—Administration and Shared Services, BA Charles A. O’Mara Senior Vice President—Finance and Administration, MBA, BS, CPA Alice-Ann Schuster Associate Vice President and Dean— Student Affairs, MS, BS Rick Tietjen Associate Vice President—Planning and Operations Support, MBA, BS Educational Administration Brad Barnes ’87 Senior Director—Continuing Education and NAFEM Professor, AOS, CMC, CCA, AAC Dr. Denise Bauer Associate Dean—Liberal Arts, PhD, MA, BA Susan Cussen Associate Vice President—Branch Campuses, MBA, BS


Emily Franco Director—Cornell School of Hotel Administration-The Culinary Institute of America Alliance, BS Dr. Annette Graham ’88 Associate Dean—Business Management, PhD, MS, BBA, AOS Marc Haymon ’81 Associate Dean—Baking and Pastry Arts, AOS, CMB, CHE Lou Jones Associate Dean—Culinary Fundamentals and Assessment, BPS, MBE, MC Wendy Karn Director—Faculty Staffing and Scheduling, BS, AS Dr. Kathleen M. Merget Dean—Liberal Arts and Business Management, PhD, MA, BS Thomas E. Peer Senior Director—Food and Beverage Operations, BPS, AAS, CMC, CCE, AAC Jennifer Purcell ’96 Associate Dean—Restaurant Education and Operations, MS, BPS, AOS, CHE Charles M. Rascoll Associate Dean—Culinary Specializations Thomas Vaccaro ’85 Dean—Baking and Pastry Arts, AOS, CMB, CEPC, CHE Brendan Walsh ’80 Dean—Culinary Arts, CHE Jennifer Wrage Director—Learning Strategies, MS, BS Sharon Zraly Director—Academic Assessment and Accreditation, MA, BA

Student Services Dennis Macheska Associate Dean—Students, MPA, BA Daria Papalia Director—Counseling, PhD, MA, BA Kenneth Turow Associate Dean—Residence Life, MS, BA David C. Whalen Associate Dean—Student Activities, Recreation, and Athletics, MEd, BS Administration Lori Abendschein ’95 Executive Assistant to the President and Liaison to the Board of Trustees, MA, BPS, AOS Rachel C. Birchwood Director—Admissions, MEd, BS Nancy Collazo Director—Continuing Education Marketing, BS Richard Cullen Director—Campus Safety Donna Davies Director—Web Marketing, BS, AS, MCIWD Nathalie Fischer Director—Publishing, BS Kathleen Gailor Director—Financial Aid, MS, BS Shay Garrioch Director—HR Administration, BComm, SPHR Peg Graham Associate Director—Dining Services, AAS Lee Ellen Hayes Senior Advancement Officer, BS

Faculty and Staff | 93


James Heisey Senior Advancement Officer, MA, BA Stephan Hengst ’00 Director—Marketing Communications, BPS, AOS Wendy Higgins Director—Career Service, BS, AAS Thomas Hirst Director—Facilities, MS, BS David Kamen ’88 Project Manager—CIA Consulting, BPS, AOS, PC III, CEC, CCE CHE Chet Koulik Registrar, MA, BS Laurie Lecomte Director—Enrollment Services, BA Lawrence Lopez Director—International Affairs and Student Organizations, BS Dr. Christopher Loss ’93 Director—Menu Research and Development, PhD, MS, BS, AOS Bradley Matthews ’74 Director—Purchasing and Storeroom Operations, BS, AOS Katherine Miller Director—Health Services, MS, BSN, RN Joseph Morano Director—HR Faculty Relations, JD, BA Vincenza Mueller Director—HR Organizational Effectiveness, MA, BA Terri Ann Parks Director—Regional Recruitment, BA Lily Ropes Director—Degree Programs Marketing, BA

94 | Faculty and Staff

Cindy Scofield Director—Support and Programming Services, MS, BS, AS Terri Totten Director—Creative Services, BS Inder Vir Singh Associate Vice President— Information Technology, MBA, BS Mary Ann Stearns Director—HR Employee Relations, BS Steve Strom Director—Finance and Administration, MBA, BS, CPA Linda Terwilliger Bursar


PRESIDENT AND CABINET

Grand Prize of Show, International Feinschmecker Parade, Austria. Gold Medals,

DR. L. TIMOTHY RYAN ’77, CMC, AAC, PRESIDENT

1982; Pittsburgh Culinary Arts Salon, 1981.

Education: EdD, University of Pennsylvania,

Author: The Culinary Olympics Cookbook, 1984

1982 Eastern Regional Olympic Tryouts,

Penn Graduate School of Education,

and 1988 editions. Member: Trustee,

Philadelphia, PA. MBA, University of New

National Restaurant Association Educational

Haven School of Business Administration.

Foundation. Director, Charlie Trotter Educa-

BS, University of New Haven. AOS, CIA.

tional Foundation. Member, Dunkin’ Brands

Professional Experience: Executive Vice

Nutritional Advisory Board. Past Trustee,

President, Vice President of Education,

Papa Gino’s, Inc. Past Director, Health

Director of Culinary Education, Department

Quest, Poughkeepsie, NY; Produce Market-

Head for Culinary Education, Chef-Instruc-

ing Association; The Community Fund of

tor, CIA. Assistant Chef, Ben Gross’ Restau-

Dutchess County; The Poughkeepsie Insti-

rant, Irwin, PA. Executive Chef, La

tute; Hudson Valley Foodworks; Tavolo. Past

Normande, Pittsburgh. Awards: Lifetime

Vice President, President, and Chairman of

Achievement Award, Foodservice Educators

the Board, ACF. Board Member, Hudson

Network International, 2012. Farm-to-Table

Valley Foodworks. Team Captain, 1988 U.S.

Award, The Valley Table, 2012. Who’s Who of

Culinary Team. Team Manager, 1987 U.S.

Food & Beverage in America, James Beard

Team, Salon Culinaire Mondial. Team Cap-

Foundation, 2010. Silver Plate Award, Inter-

tain, 1986 U.S. Team, Culinary World Cup

national Foodservice Manufacturers Associa-

Competition. Team Manager, U.S. Team,

tion, 2009. Sharing Culinary Traditions

International World Culinary Arts Festival;

Award, American Academy of Chefs, 2009.

1984 U.S. Culinary Team. Editorial Advisory

Award of Excellence, Entreprenuer of the

Committee Member, Cheers, Seafood Business,

Year, International Association of Culinary

and Take Out Business magazines. Past Mem-

Professionals, 2007. Chef of the Year, ACF,

ber and Chairman, The National Culinary

1998. Presidential Medal and Honorary Life

Review.

Member, World Association of Cooks Societies, 1998. NAFEM Honorary Doctorate of Foodservice Medallion, 1997. Four Gold Medals and the World Championship in the Hot Food Competition, International Culinary Competition, Germany, 1988. Two team Gold Medals, Salon Culinaire Mondial, Basel, Switzerland, 1987. Team Grand Prize, Culinary World Cup Competition, Luxembourg, 1986. Two Gold Medals and Silver Cup, International Culinary Competition, Germany, 1984. Honor Roll of American Chefs, Food & Wine magazine, 1983. Person of the Year, National Fisheries Institute, 1983. Gold Medals, Gourmet Fair, Japan, 1983.

GREG DRESCHER, VICE PRESIDENT— STRATEGIC INITIATIVES AND INDUSTRY LEADERSHIP Education: University of the Pacific, Stockton, CA. Professional Experience: Executive Director of Strategic Initiatives, Senior Director of Strategic Initiatives, Director of Education, CIA, St. Helena, CA. Co-Founder, Director, Program Chairman, Oldways Preservation & Exchange Trust, Boston, MA. National Program Director, Associate Director, American Institute of Wine & Food, San Francisco, CA. Writer, Production Designer, PBS affiliate KOCE-TV, Huntington Beach, CA. Awards: Best Webcast, Savoring the Best of Faculty and Staff | 95


World Flavors, Volume III, James Beard Foundation, 2009. Best Webcast, Savoring the Best of World Flavors, Volume I, James Beard Foundation, 2007. Silver Spoon Award, Food Arts, 2006. Who’s Who of Food and Beverage in America, James Beard Foundation, 2005. Member: Board of Executives, Robert Mondavi Institute for Wine and Food Science, University of California, Davis. External Advisory Board, Agricultural Sustainability Institute, UC Davis. Board of Advisors, UC Davis Olive Center. Award Board, James Beard Foundation. Accademia dei Georgofili, Florence, Italy. Past Member, Committee on Strategies to Reduce Sodium Intake, Institute of Medicine, National Academy of Sciences. Past Member, Board of Advisors, Harvard Dining Services. Past Member, Foodservice Board of Directors, Produce Marketing Association.

MARK ERICKSON ’77, CMC, PROVOST Education: MBA, Marist College, Poughkeepsie, NY. BS, University of New Haven, New Haven, CT. AOS with honors, CIA. Professional Experience: Vice President— Dean of Culinary Education, Director of Culinary Education, CIA. Vice President of Culinary Development/Co-founder, Digital Chef, Inc., St. Helena, CA. Executive Chef, Cherokee Town and Country Club, Atlanta. Director of Culinary Education, ChefInstructor, CIA. Executive Sous Chef, The Greenbrier, White Sulphur Springs, WV. Chef Garde Manger, Palace Hotel, Gstaad, Switzerland. Awards: Five team Gold Medals, Culinary Olympics, 1988, 1984, 1980. Member of U. S. team that won the Culinary World Cup, Luxembourg, 1985. Crystal Chef Award for highest score in the CMC exam, 1985. Member: ACF. Past Chair, ACF. Apprenticeship Committee.

DR. VICTOR A. L. GIELISSE, CMC, AAC, CFBE, CHE, VICE PRESIDENT—ADVANCEMENT AND BUSINESS DEVELOPMENT Education: DBA, MBA, BS, California Coast University, Santa Ana, CA. The Educational Institute of the American Hotel & Lodging Association. Technical College Hotel School, Lammgroen, The Hague, The Netherlands. Apprenticeships: Kurhaus Hotel, Scheveningen, The Netherlands. Bad Hotel, Scheveningen. Corner House, The Hague. Professional Experience: Associate Vice President of Business Development, Associate Vice President of CIA Consulting, Dean of Culinary Education, CIA. President/Owner, CFT/Culinary Fast-Trac and Associates, Inc., Dallas, TX. Chef/Proprietor, Actuelle Restaurant, Dallas. Contributing Editor, The National Culinary Review; Chef magazine. Executive Chef, The Adolphus Hotel, Dallas; The Westin Hotel, Dallas. Executive Chef, Executive Sous Chef, The Westin Oaks Hotel, Houston, TX. Sous Chef, The Westin Space Needle, Seattle. Garde Manger, Preparation Chef, Saucier, Entremetier, Banquet Chef, Sous Chef, The Carlton Hotel, Johannesburg, South Africa. Garde Manger, Rhein Hotel-Dressen, BonnBad Godesberg, Germany. Commis de Cuisine, Eurotel, St. Moritz, Switzerland; Park Hotel, Monchengladbach, Germany. Awards: Five Silver Medals, Cold Food category (CIA Culinary Team 2000), International Culinary Olympics, Erfurt, Germany. Hot Food class winner and triple Gold Medal winner in Cold Food (CIA Culinary Team 2000), Hotelympia Salon, London. “The NRN 50: The New Taste Makers,” Nation’s Restaurant News, 1999. “Best Seafood Chef in America,” Restaurant Business. Two Gold Medals, Culinary World Cup, Luxembourg, 1998. Gold Medal, Vice Championship, WACS Individual World

96 | Faculty and Staff


Competition, Melbourne, Australia. Four Gold Medals, National Championship, National Certified Master Chefs Challenge 1997. Premier Chef of America Award, American Dairy Association. One of the “People to Watch in ’96,” Restaurants & Institutions. Four Gold Medals, ACF National Convention, 1994. Best Chef: Southwest, James Beard Foundation, 1993. Chef Professionalism Award, ACF, 1992. Chef of the Year, CIA, 1991. Crystal Chef Award, CIA, 1989. Team Grand Prize, Culinary World Cup Competition, Luxembourg. Gold Medal, Regional Team Grand Prize Gold Medal, Silver and Bronze Clover Leaf Medals, Culinary Olympics, Frankfurt. Author: Cuisine Actuelle. In Good Taste. Coauthor, Modern Batch Cookery. Member: ACF. American Academy of Chefs. Judge, Culinary Olympics, 2008, 2004. Team Manager, CIA Culinary Team 2000.

BRUCE D. HILLENBRAND, VICE PRESIDENT—ADMISSIONS AND MARKETING Education: MBA, Harvard Business School, Cambridge, MA. BA, Princeton University, Princeton, NJ. Professional Experience: Vice President of Marketing and Strategy, CIA. Vice President/General Manager—Dressings; Vice President, Business Management, Bestfoods Grocery/U.S.; Vice President, Sales, Bestfoods Grocery/U.S.; Vice President/General Manager, Bestfoods Grocery/Canada; Vice President, Dressings Mar-

RICHARD MIGNAULT, VICE PRESIDENT— ADMINISTRATION AND SHARED SERVICES Education: BA, The University of Western Ontario, London, Canada. Professional Experience: Vice President of Human Resources, CIA. Senior Vice President, Human Resources and Administration, Hilton Hotels Corporation, Beverly Hills, CA. Vice President, Human Resources, Hilton Hotels Corporation, NYC. Vice President, Human Resources and Information Technology, Windsor Casino Limited, Windsor, Canada. Principal, Penta Management Group, Inc., Miami, FL. Vice President, Human Resources and Administration, S.A.S. International Hotels, Brussels, Belgium. Vice President, Administration and Planning, Nobart, Inc., Chicago, IL. Director of Human Resources, Conrad International Hotels, Hilton Hotels Corporation, Beverly Hills, CA. Director of Compensation, Benefits, and Administration, Hilton International Company, London, England. Director of Human Resources—Canada, Hilton International (Canada) Inc., Toronto. Resident Manager, Director of Sales, Hilton International Saint John/Saint John Trade and Convention Centre, Saint John, Canada. Director of Training— Canada, Hilton International (Canada) Inc., Montreal. Assistant Director of Human Resources, Management Trainee, Hilton International, Queen Elizabeth Hotel, Montreal.

Director—Oils & Starches, Bestfoods Gro-

CHARLES A. O’MARA, CPA, SENIOR VICE PRESIDENT— FINANCE AND ADMINISTRATION

cery/U.S.; Marketing Director, CPC Special

Education: MBA, Fairleigh Dickinson

Products Unit/U.S.; Marketing Manager,

University, Rutherford, NJ. BS, St. Francis

keting, Bestfoods Grocery/U.S.; Marketing

CPC Special Products Unit/U.S.; Unilever

College of Pennsylvania, Loretto, PA.

Bestfoods North America, Englewood Cliffs,

Professional Experience: Vice President of

NJ. Senior Product Manager—Good Seasons

Finance, Controller, CIA. Assistant Univer-

Dressing, General Foods Corporation, White

sity Budget Director, Fairleigh Dickinson

Plains, NY.

University, Rutherford, NJ. Member: AmeriFaculty and Staff | 97


can Institute of Certified Public Accountants. New Jersey State Society of CPAs. National

EDUCATIONAL ADMINISTRATION

Association of College and University Business Officers.

ALICE-ANN SCHUSTER, ASSOCIATE VICE PRESIDENT AND DEAN—STUDENT AFFAIRS

BRAD BARNES ’87, CMC, CCA, AAC, SENIOR DIRECTOR—CONTINUING EDUCATION AND NORTH AMERICAN ASSOCIATION OF FOOD EQUIPMENT MANUFACTURERS (NAFEM) PROFESSOR

Education: MS, State University of New York

Education: AOS, CIA. Professional Experi-

at Albany. BS, Ithaca College, Ithaca, NY.

ence: Senior Director of Culinary Education,

Professional Experience: Dean of Student

CIA. President, GigaChef, LLC, Purchase,

Affairs, CIA; Paul Smith’s College, Paul

NY. Chef/Owner, B&B Solutions, Purchase,

Smiths, NY. Dean of Students, Vermont Col-

NY. Adjunct Instructor, CIA, Hyde Park, NY;

lege of Norwich University, Montpelier, VT.

Greenwich Continuing Education, Green-

Assistant Dean for Women and Counselor,

wich, CT. Corporate Executive Chef, ITB

Elmira College, Elmira, NY. Transfer Coun-

Restaurant Group (64 Greenwich Avenue,

selor/Foreign Student Advisor, Corning

Greenwich, CT; Black Bass Grille, Rye, NY;

Community College, Corning, NY. Physical

Black Goose Grille, Darien, CT). Executive

Education Instructor, Arkport Central

Chef, 64 Greenwich Avenue, Greenwich;

School, Arkport, NY. Member: College Stu-

Black Bass Grille, Rye; Nancy Allen Rose

dent Personnel Association. National Associ-

Catering, Greenwich; The Brass Register at

ation of Student Personnel Administrators.

Four Squares, Chattanooga, TN. Awards:

National Orientation Directors Association.

President’s Award, ACF, 2005. President’s Medallion, ACF, 2004. Hermann G. Rusch

RICK TIETJEN, ASSOCIATE VICE PRESIDENT—PLANNING AND OPERATIONS SUPPORT Education: MBA, Capella University, Minneapolis, MN. BS, Marist College, Poughkeepsie, NY. Professional Experience: Senior Director of Planning and Operational Improvement, Director of Systems and Networking, Adjunct Instructor, Associate Director of Systems and Networking, Systems Administrator, Systems Analyst, Computer Operator, CIA. Online Instructor, Grand Canyon University, Phoenix, AZ. Awards: Staff Member of the Year, CIA, 2002.

Humanitarian Award, ACF, 2002. Chef of the Year, Chefs Association of Westchester and Lower Connecticut, 1993, 1990. Two Gold Medals, IKA/HOGA Culinary Olympics, Frankfurt, Germany, 1992. La Saint Michel Gold Medal for Pastry Display, Société Culinare Philanthropique Salon of Culinary Arts, NYC, 1987. Author: Co-author, So You Want to Be a Chef?, So You Are a Chef, The American Culinary Federation’s Guide to Culinary Certification. Member: American Academy of Chefs. National Certification Chairperson, ACF. Immediate Past Chair, ACF National Certification Commission. Certified Culinary Competition Judge, ACF. Education Committee, International Judge, Certified World Association of Cooks Society (WACS). Coach and Design Director, ACF Team USA, 2008, 2004, 2000.

98 | Faculty and Staff


DR. DENISE BAUER, ASSOCIATE DEAN— LIBERAL ARTS Education: PhD, MA, New York University, NYC. BA, Dickinson College, Carlisle, PA. Professional Experience: Coordinator and Faculty Member, Women’s Studies Program; Adjunct Lecturer, Women’s Studies and English; Chair, SUNY Women’s Studies Council; Co-curator, Alice Neel’s Feminist Portraits: Women Artists, Writers, Activists and Intellectuals, Dorsky Museum; State University of New York at New Paltz. Adjunct Lecturer, Women’s Studies, Rutgers University, Newark, NJ. Adjunct Lecturer, English, Marist College, Poughkeepsie, NY. Instructor, Continuing Education, Marymount College, NYC. Awards: United University Professions (UUP) Individual Development

EMILY FRANCO, DIRECTOR—CORNELL SCHOOL OF HOTEL ADMINISTRATIONCULINARY INSTITUTE OF AMERICA ALLIANCE Education: BS, Cornell University School of Hotel Administration, Ithaca, NY. Officer Basic Course, Rigger Certification, Fort Lee, VA. Professional Experience: Purchasing Manager, Cornell University Campus Life, Ithaca. General Manager, Assistant Chef, Rose Inn, Ithaca. Consultant, Deloitte & Touche, LLC, Princeton, NJ. Warehouse Manager, Logistics Officer, Schweinfurt, Germany. Warehouse & Subsistence Manager, Camp Humphreys, Korea. Member: Institute for Supply Management. Cornell Hotel Society.

Award, 2003, 2002, 1999, 1998. Dean’s Fac-

DR. ANNETTE S. GRAHAM ’88, ASSOCIATE DEAN—BUSINESS MANAGEMENT

ulty Development Award, 2001–2003. Fac-

Education: PhD, The Pennsylvania State

ulty/Staff Development Award, 2001. NYU

University, University Park, PA. MS, Purdue

Women’s Studies Commission Doctoral Dis-

University, West Lafayette, IN. BBA, More-

sertation Award, 1999. Member: American

head State University, Morehead, KY. AOS,

Conference of Academic Deans.

SUSAN CUSSEN, ASSOCIATE VICE PRESIDENT—BRANCH CAMPUSES Education: MBA, State University of New York at Albany. BS, State University of New York at Oneonta. Professional Experience: Senior Director of Educational Enterprises, Director of Marketing, CIA, Hyde Park, NY. Director of Marketing, Sales, and Communications, Container Machinery Corporation, Kinderhook, NY. Project Manager, Elrick & Lavidge, Clifton Park, NY. Regional Sales Representative, Pitney Bowes, Inc., Albany. Marketing Manager, Certified Reports, Kinderhook.

CIA. Professional Experience: Associate Professor and Restaurant, Hotel, and Tourism Program Coordinator; Associate Director of the School of Human and Consumer Sciences for Graduate Education; Associate Professor and Food, Nutrition, and Hospitality Program Coordinator; Assistant Professor and Food Service Management Program Coordinator; Ohio University, Athens, OH. Research Assistant, Graduate Assistant, The Pennsylvania State University, University Park. Teaching Assistant, Purdue University, West Lafayette. Assistant Professor, Graduate Assistant, Morehead State University, Morehead. Manager, Brass Eagle Restaurant, Morehead. Awards: Grant, Department of Health and Human Services, 2005; Ohio University, 2003; U.S. Department of Agriculture, 1999. Advisor of the Year, Zeta Rho Chapter of Delta Gamma Faculty and Staff | 99


Fraternity, 1997. Member: Strategic Planning

Aldershot, England. Technical Advisor, Con-

Committee; Professional Development Com-

sultant, and Course Writer, Division Quarter-

mittee; Past member, Board of Directors;

master Center and School, Fort Lee, VA.

The International Council of Hotel, Restau-

Executive Sous Chef, Major Unit, Germany.

rant, and Institutional Education (CHRIE).

Personal Chef to General Sir Richard and

Women’s Foodservice Forum. Ohio Council

Lady Vickers, Royal Military Academy, Sand-

of Hotel, Restaurant, and Institutional Educa-

hurst, England. Awards: Culinary Order of

tion. Ohio Restaurant Association. Past

Merit Medal, World Master Chefs Society,

member, Hospitality Information Technol-

2009. National Best Book Award, Cook-

ogy Association, American Association of

books—International Category for Bistros and

Family and Consumer Science, Ohio Associ-

Brasseries, USA Book News, 2008. Member of

ation of Family and Consumer Science.

the Most Excellent Order of the British

MARC HAYMON ’81, CMB, CHE, ASSOCIATE DEAN—BAKING AND PASTRY ARTS Education: AOS, CIA. ServSafe® Certification. Michigan State University, East Lansing, MI. Professional Experience: Assistant Professor in Baking and Pastry Arts, CIA. Team Leader, Whole Foods Market, Millburn, NJ. President/COO, Park Pastries, Inc., Union City, NJ. Pastry Chef, Le Pactole, NYC; The Polo Club, Westbury Hotel, NYC; Bertrand’s, Greenwich, CT. Assistant Pastry

Empire, a royal investiture for meritorious service to one’s country. Meritorious Service Medal, United States Army. British National Chef of the Year, 1994–1996. Gold Medal, Culinary Olympics, Frankfurt, Germany, 1992. Author: Bistros and Brasseries. Member: World Master Chefs Society. Member Hotel Catering & Institutional Management Association. Fellow Cookery Food Association. Master Craftsman with the Craft Guild of Chefs.

Chef, Maxim’s, NYC; InterContinental

WENDY KARN, DIRECTOR—FACULTY STAFFING AND SCHEDULING

Hotels, Ft. Lauderdale, FL and New Orleans,

Education: BS, AS, State University of New

LA. Member: Retail Bakers of America.

York, Empire State College, Saratoga

LOU JONES, MBE, MC, ASSOCIATE DEAN—CULINARY FUNDAMENTALS AND ASSESSMENT Education: BPS, State University of New York, Empire State College, Saratoga Springs, NY. Further and Adult Education Teacher’s Certificate, City and Guilds of London Institute. Professional Experience: Assistant Professor in Culinary Arts, CIA. Chef de Cuisine, Highclere Castle, Berkshire, England. Internal Validation Officer; Senior Technical Instructor; Master Chef, Officers Mess Restaurant; Technical Instructor; Army School of Catering, Royal Logistic Corps,

100 | Faculty and Staff

Springs, NY. AAS, Broome Community College, Binghamton, NY. Professional Experience: Assistant Dean for Faculty Staffing; Office Manager, Conrad N. Hilton Library; Assistant Registrar; CIA. Lobby Manager, IBM Country Club, Marriott Corporation, Poughkeepsie, NY. Member: National Association of Female Executives. Mid-Hudson Association of Women in Higher Education. Regional Interlibrary Loan Committee. American Library Association.


DR. KATHLEEN M. MERGET, DEAN—LIBERAL ARTS AND BUSINESS MANAGEMENT

Medal of the French Government for Culi-

Education: PhD, MA, Fordham University,

thropique, CIA Culinary Team, 1986. Gold

ACF, 1996, 1995, 1993. Best of Show and the nary Excellence, Société Culinaire Philan-

Bronx, NY. MA, Marist College, Poughkeep-

Medal and Best of Show, ACF Pittsburgh

sie, NY. BS, State University of New York,

Culinary Salon, 1983, 1981. Chef of the Year,

College at Cortland. Professional Experi-

ACF Laurel Highlands Chef’s Association,

ence: Associate Dean for Liberal Arts and

1982. Member: ACF American Academy of

Management, Assistant Professor in Liberal

Chefs. Past Chairman, ACF. National Certifi-

Arts and Management Studies, CIA. Teach-

cation Committee. Honorary Member, Fed-

ing Assistantship, Fordham University,

eration of Dining Room Professionals.

Bronx. Adjunct Graduate Professor, Marist

Purchase. Awards: Sigma Xi, Scientific

JENNIFER M. PURCELL ’96, CHE, ASSOCIATE DEAN—RESTAURANT EDUCATION AND OPERATIONS

Research Society, 1993. Member: Regional

Education: ABD, The George Washington

Coordinator, NYS American Council on

University, Washington, DC. MS, University

Education Women’s Network Executive

of Massachusetts, Amherst, MA. BPS, AOS,

College, Poughkeepsie. Adjunct Undergraduate Professor, State University of New York at

Board. Women Chefs and Restaurateurs.

CIA. Professional Experience: Assistant Pro-

Council on Hotel, Restaurant, and Institu-

fessor in Business Management, CIA. Gen-

tional Education. Poughkeepsie Institute.

eral Manager, Sodexho at Showa Boston,

Executive Committee, Mid-Hudson Associa-

Jamaica Plain, MA. Retail Manager,

tion of Women in Higher Education. Advi-

Sodexho at Denver University, Denver, CO.

sory Board, Chef Educator Today; Foodservice

Food Service/Production Manager, Sodexho

Educators Learning Community. Executive

at Bentley College, Waltham, MA. Senior

Board, Cornell-CIA Alliance.

Food Service Manager, Sodexho at Wellesley College, Wellesley, MA. Graduate Teaching

THOMAS E. PEER, CMC, CCE, AAC, SENIOR DIRECTOR—FOOD AND BEVERAGE OPERATIONS

Assistant, University of Massachusetts,

Education: BPS, Empire State College,

NYC; La Luna Ristorante, Bethesda, MD.

Saratoga Springs, NY. AAS with high

Sous Chef, Hyatt Regency Hotels & Resorts,

honors, Westmoreland County Community

Washington, DC; Marriott Hotels & Resorts,

College, Youngwood, PA. Professional Expe-

Miami, FL and Gaithersburg, MD. Fine-Din-

rience: Vice President, Executive Chef, The

ing Room Executive Chef, Hyatt Regency

Chestnut Ridge Inn on the Green Resort,

Hotels & Resorts, Reston, VA. Chef de Par-

Blairsville, PA. Director of Food and Bever-

tie, Park Place Suite Hotel, Boca Raton, FL.

age Operations, Executive Chef, Duquesne

Commis Chef, Ladbrokes Seven Hills Hotel,

Amherst. Fellowship, CIA. Editing Assistant, CIA. Executive Chef, Kaffeehaus Restaurant,

Club, Pittsburgh, PA. Senior Chef-Instructor,

Cobham, England. Awards: Jacob Rosenthal

CIA. Executive Chef, Ben Gross Restaurant,

Leadership Award. President’s Humanities

Irwin, PA. Awards: Brillat-Savarin Médaille

Award. Member: Eta Sigma Delta Interna-

de Mérite, Confrérie de la Chaîne des Rôtis-

tional Hospitality Management Honor Soci-

seurs, 1999. Presidential Medallion Award,

Faculty and Staff | 101


ety. Women’s Foodservice Forum. Council

Olympic Team (Team Coach), 2003. Four

on Hotel, Restaurant, and Institutional Edu-

Gold Medals and Third Place overall (Team

cation (CHRIE).

USA), ScotHot International Culinary Salon, Glasgow, Scotland, 2001. Chef of the Year,

CHARLES M. RASCOLL, ASSOCIATE DEAN—CULINARY SPECIALIZATIONS Education: Kent State University, OH. Windows on the World Wine Course. Professional Experience: Associate Professor in Culinary Arts, CIA. General Manager/ Proprietor, Wheatfields Bakery and Cafe, Lawrence, KS. Consulting Chef, The Free State Brewing Company, Lawrence. ChefConsultant, El Anon Hotel and Restaurant Group, Jimena de la Frontera, Spain. Chef/Proprietor, Top of the Falls Restaurant, High Falls, NY. Sous Chef, Depuy Canal House, High Falls. Member: ACF. New York Organic Farmers Association. Land Institute of Kansas.

THOMAS VACCARO ’85, CMB, CEPC, CHE, DEAN—BAKING AND PASTRY ARTS

South Jersey Professional Chefs Association, 2001. Three Gold Medals and one Silver Medal (Coach for Team USA), Culinary Olympics, Erfurt, Germany, 2000. Three Gold Medals, one Silver Medal, and winner of Cold Buffet Presentation (Coach for Team USA), Le Salon Culinaire Mondial, Basel, Switzerland, 1999. Fourth Place overall (Team Captain), Beaver Creek National Pastry Team Championship, 1999. Three Gold Medals and one Silver Medal (Coach for Team USA), Culinary Classic International Salon, Chicago, IL, 1999. Gold Medal and Second Place overall (ACF Team), Hot Food Culinary Competition, Orlando, FL, 1998. Best of Show, five Gold Medals, and one Silver Medal (Team Captain), New York Culinary Arts Salon, NYC, 1997. Five Gold

Education: AOS, CIA. Professional Experi-

Medals, including First Prize Award, New

ence: Senior Director for Bakng and Pastry

York Culinary Arts Salon, NYC, 1996. Three

Education, CIA. Executive Pastry Chef, Trump Plaza Hotel and Casino, Atlantic City, NJ; Trump Taj Mahal Hotel and Casino, Atlantic City; Waldorf-Astoria, NYC; TropWorld Casino and Entertainment Resort, Atlantic City. Assistant Pastry Chef, Showboat Casino and Hotel, Atlantic City. Pastry Cook, Marriott World Center, Orlando, FL. Cook, Hyatt Regency Grand Cypress, Orlando. Awards: Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 2007, 2006. ACF Gold Medal First Prize, Culinary Super Challenge Team Competition, 2006. Pastry Chef of the Year, ACF, 2004. Grand Prize, Hot Food category and Gold Medal, Pastry Display, U.S. Culinary Olympic Team (Team Pastry Coach), 2004. Overall winner, World Cup, U.S. Culinary

Gold Medals and Second Place overall (Team USA), Le Salon Culinaire Mondial, Basel, Switzerland, 1993. Team Gold Medal, Perfect Score for pastries, and Third Place overall, Internationale Kochkunst Ausstellung International Culinary Art Competition, Frankfurt, Germany, 1992. Gold Medal, U.S. Culinary Classic in the America Cup Competition, Chicago, IL, 1992. Gold Medal and Grand Prize, Team Pastry Buffet Category, International Hotelympia, London, England, 1992. ACF Gold, Culinary Olympic Team tryout, 1990. Grand Prize of Salon for Artistic Grand Pastry Buffet and Silver Medal of the French Government (Team Captain), New York Culinary Arts Salon, NYC, 1990. Gold Medal for Best Tasting, New York City Chefs in America, NYC, 1990. ACF Gold Medal, Best of Show, Special Judges’ Award, Freder-

102 | Faculty and Staff


ick, MD Grand Pastry Buffet, 1987. ACF

N–6. New York Provisional Certificate in

Gold Medal, Best of Show, Altamonte

Biology—General Science 7–12. Florida State

Springs, FL Grand Pastry Buffet, 1986. ACF

Permanent Teaching Certificate in Agricul-

Gold Medal Participant, Best of Show,

tural Science. Professional Experience: Spe-

Orlando, FL Grand Buffet, 1986. Member:

cial Education Teacher, Anderson School,

Judge, Culinary Olympics, Erfurt, Germany;

Staatsburg, NY. Tutor for Students with

World Association of Cooks Societies. ACF.

Learning Disabilities, State University of

Past First Vice President, Professional Chefs

New York at New Paltz. Vocational Agricul-

Association of South Jersey.

ture Teacher, Lecanto High School, Lecanto,

BRENDAN R. WALSH ’80, CHE, DEAN—CULINARY ARTS

tion and Disability. New York College Learn-

FL. Member: Association of Higher Educa-

Education: AOS, CIA. Professional Experience: Lecturing Instructor in Culinary Arts,

ing Skills Association. DUSO Disability Consortium. State University of New York Disability Services Council.

CIA. Executive Chef/Owner, Elms Restaurant & Tavern, Ridgefield, CT; North Street Island Park, NY. Founder and President,

SHARON A. ZRALY, DIRECTOR— ACADEMIC ASSESSMENT AND ACCREDITATION

Chef Brendan Walsh Services/FWF Consult-

Education: MA with distinction, Manhat-

ing, Ridgefield. Lead Chef, Connecticut

tanville College, Purchase, NY. BA, State

Farmland Trust, Hartford, CT. Director of

University of New York at Albany. Profes-

Operations and Executive Chef, 661 North

sional Experience: Manager of Special Proj-

Corporation, Island Park. Chef Spokesman,

ects for Academic Affairs, CIA. Assistant

Scotch Whiskey Association: 20 City Promo-

Dean of Studies, Adjunct Professor, Program

tional Tour. Director of Culinary Operations

Coordinator for Adult and Special Programs,

and Executive Chef, Sign of the Dove Cor-

Instructor for Adult and Special Programs,

poration, NYC. Executive Chef, Arizona 206,

Manhattanville College. Adjunct Professor,

NYC; Water’s Edge, Long Island City, NY.

Tutor, Norwalk Community College, Nor-

Grill, Great Neck, NY; The Coyote Grill,

Sous Chef, Stars, San Francisco, CA. Chef,

walk, CT. Member: National Academic

Gotham Bar & Grill, NYC. Executive Chef,

Advising Association.

Ancient Mariner, Fort Lauderdale, FL; Lake Placid, NY; and Ridgefield. Awards: Who’s

INSTRUCTORS

Who of Food and Beverage in America Award, James Beard Foundation. The Culi-

Baking and Pastry Arts

nary Institute of America Ambassador Award. Member: James Beard Foundation.

JENNIFER WRAGE, DIRECTOR— LEARNING STRATEGIES Education: MS, State University of New York at New Paltz. BS, University of Florida, Gainesville, FL. New York Provisional Certificate in Special Education. New York Provisional Certificate in Elementary Education

LEE ANN ADAMS, CMB, CHE, ASSISTANT PROFESSOR—BAKING AND PASTRY ARTS Education: BS, The Pennsylvania State University, University Park, PA. AS, summa cum laude, Johnson & Wales University, Providence, RI. The National Baking Center, Minneapolis, MN. The San Francisco Baking Baking and Pastry Arts Faculty | 103


Institute, San Francisco, CA. Professional

Pastry Sous Chef, Park Avenue Cafe, NYC.

Experience: Executive Pastry Chef, The

Pastry Sous Chef, Pastry Cook, The Peninsula

Pennsylvania State University, University

Hotel, NYC. Pastry Cook, Arizona 206,

Park. Director of Education for Camp Bread,

NYC; Arizona Cafe, NYC; Contrapunto,

The Bread Bakers Guild of America. Part-

NYC; Yellowfingers, NYC. Private Chef/Co-

time Instructor in Baking and Pastry, The

Owner, BBR Catering, NYC. Awards: First

Pennsylvania College of Technology,

Prize, Salon of Culinary Art, NYC, 2010. CIA

Williamsport, PA. Pastry Chef, Dante’s Incor-

Faculty Member of the Year, 2008. Marc Sar-

porated, State College, PA; The Atherton

razin Trophy (CIA team), Salon of Culinary

Hilton, State College. Awards: William H.

Art, NYC, 2007, 2006. Author: Cake Art.

Reiber Award for Outstanding Management Performance, The Pennsylvania State University, 2000. Member: Past member, Board of Directors, The Bread Bakers Guild of America. Vocational Education Advisory Board, State College Area School District. Past member, Culinary Advisory Board, The Pennsylvania College of Technology.

RICHARD J. COPPEDGE, JR., CMB, PROFESSOR—BAKING AND PASTRY ARTS Education: BS, AS, Johnson & Wales University, Providence, RI. Professional Experience: Assistant Professor, Johnson & Wales University. Formula Designer/Bread Baker, Narragansett Bay Baking Co., Newport, RI.

GILLES BALLAY, LECTURING INSTRUCTOR—BAKING AND PASTRY ARTS

Baker/Chef, South Shore YMCA, Sandwich,

Education: CAP (le Certificat d’aptitude pro-

RI. Pastry Chef, The Dunes Club, Narra-

MA. Bakery Manager, Providence Bagel Co.,

fessionelle), École Supérieure de Cuisine

gansett, RI. Baker, Walt Disney World, FL.

Française—Ferrandi, Paris, France. Appren-

Evening Pastry Cook, The Ritz-Carlton

ticeship: Michel Blin Pastry Shop, Aulnay-

Hotel, Boston. Awards: Marc Sarrazin Tro-

sous-Bois, France. Professional Experience:

phy (CIA team), Salon of Culinary Art, NYC,

Executive Pastry Chef, Winvian, Morris, CT.

1997, 1996. CIA Faculty Member of the Year,

Executive Assistant Pastry Chef, Wynn Las

1994. Diploma—Bread Display, New York

Vegas, Las Vegas, NV. Pastry Chef, The

Food Show, 1995, 1994. Diploma, New York

Phoenician, Scottsdale, AZ; Bora Bora Pearl

Food Show, 1993. Bronze Medal, Individual

Beach Resort, French Polynesia; Orsay

Pastry Buffet, ACF First Place, Pastry Grand

Restaurant, NYC; Payard Patisserie and

Buffet Work; Silver Medal, Bread Display;

Bistro, NYC. Pastry Sous Chef, Le Cirque at

Judges Award, Sugar Display; Boston Food

the Bellagio, Las Vegas; Windows on the

Show. Bread Centerpiece, Salon of Culinary

World, NYC. Pastry Cook, Pastry Shop,

Arts, NYC. Author: Gluten-Free Baking with

B. Sauvetes, Paris.

The Culinary Institute of America. Member:

KATE CAVOTTI, CMB, PROFESSOR— BAKING AND PASTRY ARTS Education: BA, Denison University,

Bread Bakers Guild of America. Retail Bakers of America.

cal College, NYC. Professional Experience:

STEPHEN J. EGLINSKI, CMB, ASSOCIATE PROFESSOR—BAKING AND PASTRY ARTS

Executive Pastry Chef, The Water Club,

Education: BA, University of Kansas,

NYC. Pastry Chef, Restaurant Luxe, NYC.

Lawrence, KS. ServSafe® Certification. Pro-

Granville, OH. AAS, New York City Techni-

fessional Experience: Pastry Department 104 | Baking and Pastry Arts Faculty


Chairman, The French Culinary Institute,

Club, Naples, FL; The Ritz-Carlton Hotel,

NYC. Executive Pastry Chef, Café Luxem-

Naples; The Dunes Club, Narragansett, RI.

bourg, NYC; Cucina, Brooklyn, NY; Restau-

Pastry Chef-Instructor, International Baking

rant Faucher, Paris, France. Executive

and Pastry Institute, Johnson & Wales Uni-

Chocolatier, Martine’s Chocolate Collection,

versity. Awards: Two Gold Medals with Dis-

NYC. Assistant Pastry Chef, Le Spinaker,

tinction, one Gold Cloverleaf, and one team

Port Camargue, France; Tavern on the

Gold Medal (all for pastry), Culinary

Green, NYC; Le Pactole, NYC. Pastry Cook,

Olympics, Frankfurt, Germany, 1988. Gold

The Plaza Hotel, NYC. Baker’s Assistant, The

Medal of Honor, Austrian Chefs’ Society,

Napoleon Bakery, Kansas City, MO. Baker,

1988. Gold and Silver Medals, First Place

The Casbah Café, Lawrence. Cook, The Par-

Awards, New York and Boston Food Shows,

adise Café, Lawrence. Awards: Two First

1983–88. P.A.R. Chair for Instructional

Place and one Second Place Award, Salon

Excellence, Johnson & Wales University.

Culinaire team competitions, NYC, 2000,

Member: ACF. The Bread Bakers Guild of

1999, 1998. Member: Board Member,

America. Retail Bakers of America.

USPastry.org, 2002–2003.

PETER GREWELING, CMB, PROFESSOR— BAKING AND PASTRY ARTS

TODD R. KNASTER, CMB, ASSOCIATE PROFESSOR—BAKING AND PASTRY ARTS

Education: AOS, New England Culinary

Education: Certificate in Pastry Arts with

Institute, Montpelier, VT. Professional Expe-

high honors, New York Restaurant School,

rience: Pastry Chef, Homestead Inn, Green-

NYC. Professional Experience: Pastry Chef,

wich, CT; Maxime’s Restaurant, Granite

Molly Pitcher Inn, Red Bank, NJ; Dennis

Springs, NY; La Crémaillère, Banksville, NY.

Foy’s Townsquare, Chatham, NJ; Restaura

Pastry Chef/Baker, Greenwich Country

Dining Services, Weehawken, NJ. Pastry

Club, CT; Hudson River Inn, Ossining, NY.

Consultant, Fromagerie Restaurant, Rumson,

Pastry Sous Chef, Tavern on the Green,

NJ. Pastry Assistant, Tatou Restaurant, NYC.

NYC. Awards: Prize of Honor, First Prize,

Author: Cookies at Home with The Culinary

Salon of Culinary Art, NYC, 2010. Marc Sar-

Institute of America. Awards: First Prize, Best

razin Trophy (CIA team), Salon of Culinary

of Show (Chocolate), Prize of Honor, Salon

Art, 1997, 1996. Author: Chocolate and Confec-

of Culinary Art, NYC, 2011.

tions at Home. Chocolates & Confections. Member: Retail Bakers of America.

GEORGE B. HIGGINS ’78, CMB, PROFESSOR—BAKING AND PASTRY ARTS

ALAIN L. LEVY, CCE, ASSOCIATE PROFESSOR—BAKING AND PASTRY ARTS Education: BS, State University of New York, Empire State College, Saratoga Springs, NY.

Education: AOS, CIA. University of Ver-

Swiss Certificate of Management and Hotel

mont, Burlington, VT. University of Rhode

Operations, Bern, Switzerland. Brevet de

Island, Kingston, RI. Johnson & Wales Uni-

Compagnon, Wine Testing Brevet, University

versity, Providence, RI. Professional Experi-

of Montreal, Canada. Certified Food Service

ence: Executive Pastry Chef, Port Royal

Manager Diploma, Brookhaven College, Dallas, TX. Apprenticeship: Strasbourg,

Baking and Pastry Arts Faculty | 105


France. Professional Experience: Pastry

Search Contest,” Beaver Creek, CO, 2000.

Chef, Hotel Hilton, Tel Aviv, Israel; Hotel

Author: The Modern Café. Frozen Desserts.

Hilton, Quebec, Canada; The Ritz-Carlton, Montreal, Canada; Various pastry shops, Switzerland. Executive Pastry Chef, Buena Vista Hotel, Orlando, FL; Hyatt Buffalo, Buffalo, NY; Amfac Hotel, Dallas-Fort Worth, TX. Awards: Two Silver and Best of Pastry Awards, Dallas, 1986. Judges’ Award, Los Angeles, 1986; European Fair, 1957. First Prizes, Salon of Culinary Arts, Montreal and NYC. Member: Canadian Chefs’ Association. American Chefs’ Association. Les Toques Blanches, International.

FRANCISCO J. MIGOYA, CMB, CHE, ASSOCIATE PROFESSOR—BAKING AND PASTRY ARTS

KRISTINA L. MIGOYA ’03, PART-TIME INSTRUCTOR—BAKING AND PASTRY ARTS Education: BA, University of Oregon, Eugene, OR. AOS, CIA. Professional Experience: Demonstration and Internal Events Coordinator, The Culinary Institute of America at Greystone, St. Helena, CA. Head Baker, The Bouchon Bakery, Yountville, CA. Baker, The Breadline, Washington, DC. Pastry Cook/Assistant Baker, Seattle Golf Club, Seattle, WA. General Manager, Kinko’s Incorporated, Portland, OR and Bellevue, WA. Roundsman/Assistant Baker, Illahe Hills Country Club, Salem, OR. Member: Bread

Education: Certificate in Culinary Arts, La

Bakers Guild of America. Women Chefs and

Universidad Anáhuac, Mexico City, Mexico.

Restaurateurs.

Hotel and Restaurant Management Degree, CESSA University, Mexico City. French Culinary Diploma, Lycée d’Hotellerie et de

BRUCE OSTWALD, ASSOCIATE PROFESSOR—ART AND DESIGN

Tourisme, Strasbourg, France. Professional

Education: MFA, University of Minnesota,

Food Manager Certification. Professional

Minneapolis-St. Paul. BS, University of Wis-

Experience: Executive Pastry Chef, The

consin-Oshkosh. Professional Experience:

French Laundry Group, Yountville, CA. Pas-

Mold and Wax Artisan, Tallix Art Foundry,

try Chef, Veritas Restaurant, NYC. Pastry

Beacon, NY. Architectural Designer and

Sous Chef, ILO Restaurant, NYC. Pastry

Consultant for residential architects in South-

Chef, Pastry Sous Chef, Pastry Cook, The

ern California. Professional Picture Framer,

River Café, Brooklyn, NY. Sous Chef,

Aaron Brothers of Southern California.

Garibaldi’s Restaurant, Westin Puerto Val-

Director of Promotions and Development,

larta Hotel, Puerto Vallarta, Mexico. Awards:

Barakat Foundation. Manager of Technical

One of the “Top 10 Pastry Chefs,” Dessert Pro-

Support Services, Otis Art Institute, Los

fessional, 2011. Gold Medal, Société Culinaire

Angeles, CA. Designer and Installer of

Philanthropique Salon of Culinary Art, NYC,

Alireza Ceramics Studio, Jeddah, Saudi Ara-

2009. New York Book Show Award for Frozen

bia. Professor of Art, School of the Museum

Desserts, Bookbinders’ Guild of New York,

of Fine Arts, Boston, MA; Art Institute of

2008. CIA Faculty Member of the Year, 2007.

Southern California, Laguna Beach, CA;

Marc Sarrazin Trophy (CIA team), Salon of

Carnegie-Mellon University, Pittsburgh, PA;

Culinary Art, NYC, 2007, 2006. Silver Medal,

University of Hartford, West Hartford, CT.

U.S. Pastry Alliance, “New Star Dessert

106 | Baking and Pastry Arts Faculty


DIANNE ROSSOMANDO ’95, ASSISTANT PROFESSOR—BAKING AND PASTRY ARTS

Cruise Ship MS Kungholm. Assistant Pastry

Education: Certificate in Baking and Pastry

Cafehaus Konig, Baden-Baden, Germany.

Arts, CIA. Professional Experience: Pastry

Assistant Pastry Chef, Charly’s Tea Room,

Chef, Filips Hovkonditori, Stockholm, Sweden. Confiseur and Pâtissier, Confiserie and

Chef-Instructor, The French Culinary Insti-

Gstaad, Switzerland; Müller Confiserie Tea

tute, NYC. Pastry Chef-Professor, City Uni-

Room, Biel-Bienne, Switzerland; Pasticceria-

versity of New York, Brooklyn, NY. Program

Caffe, E. Simmen Airolo, Lugano, Switzer-

Manager/Chef-Instructor, Miette Culinary

land. Awards: Hall of Fame, Pastry Art &

Studio, NYC. Pastry Chef, Lakeview Inn,

Design, 2008.

New Preston, CT; Johns Island Club, Vero Beach, FL; The Inn at National Hall, Westport, CT. Pastry Chef, Assistant Pastry Chef,

RUDOLF SPIESS, LECTURING INSTRUCTOR—BAKING AND PASTRY ARTS

Mayflower Inn, Washington, CT. Pastry

Education: Baker-Konditor, diploma with

Cook, Rye Town Hilton, Rye, NY. Baker,

honors, Zurich, Switzerland. Professional

William Nicholas & Company, Katonah, NY.

Experience: Head Pastry Chef, Dutchess

Artist/Design Studio Manager, Elon, Inc.,

Manor, Beacon, NY. Founder and Operator,

Hawthorne, NY.

Rudy’s Country Bakery, Beacon. Head Baker

DIETER G. SCHORNER, CMB, PROFESSOR—BAKING AND PASTRY ARTS

Head Pastry Chef and Assistant Sous Chef,

and Manager, Swiss Bakery, Sag Harbor, NY.

Education: Pâtisserie and Confiserie, Coba Institute, Basel, Switzerland. Pastry & Bakery School of Sulzbach-Rosenberg, Bavaria, Germany. Apprenticeship: Cafe Winkler, Bavaria, Germany. Professional Experience:

Plumbush Inn, Cold Spring, NY. Baker-Konditor, Wagners Bakery, Olympia, WA; Dutch Bakery, Sydney, Australia; Swiss Bakery, Auckland, New Zealand; Gloritte Bakery, London; Tschiertschen Mountain Resort, Switzerland. Baker, Swiss Army.

serie-Cafe Didier, Washington, DC.

JÜRGEN TEMME, CMB, ASSOCIATE PROFESSOR—BAKING AND PASTRY ARTS

Chef-Instructor, Academie de Cuisine,

Education: Community College for Profes-

Bethesda, MD. Executive Pastry Chef,

sions, Trade and Economics, Warendorf,

Chairman, Pastry Arts, French Culinary Institute, NYC. Pastry Chef and Owner, Pâtis-

Warner LeRoy’s Potomac Restaurant, Wash-

Germany. ServSafe® Certification. Appren-

ington, DC; Tavern on the Green, NYC. Jun-

ticeship: Bakery Schulte-Woestmann, Ger-

ior Partner, Quo Vadis Restaurant, NYC.

many. Professional Experience: Master

Adjunct Professor, New York Community

Baker, Upper Crust Bakery, Phoenix, AZ.

College (now New York City Technical Col-

Production Manager, The Whole Foods Bak-

lege). Pastry Chef, Le Cirque, NYC; Le

ery, Dallas, TX. Senior Baker, Production

Chantilly Restaurant, NYC; Perigord Park

and Development, Mary Kay, Inc., Dallas.

and Perigord East, NYC; La Côte Basque,

Bakery Production Manager, Central Market

NYC; La Seine, NYC; L’Etoile, NYC; Son-

HEB Stores, Inc., Austin, TX; Apple Annie’s,

esta Hotel, Washington, DC. Chef Pâtissier

Inc., Austin; Whole Foods Bake House,

and Chef Confiseur, Savoy Hotel, London,

Austin. Bakery Production Manager and Co-

England. Assistant Chef Pâtissier, Swedish

owner, New World Bakery, Austin. Bakery Baking and Pastry Arts Faculty | 107


Manager, Assistant Bakery Manager, Sour-

NYC. Head of production, Jean-Georges,

dough Bakery at Whole Foods Market, Palo

NYC. Pastry Cook, Union Square Café,

Alto, CA. Baker, Schripps Bakery, Jersey

NYC; The Breakers, Palm Beach, FL.

City, NJ. Awards: Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 2007, 2006.

JOSEPH UTERA, CEPC, ASSOCIATE PROFESSOR—BAKING AND PASTRY ARTS

STÉPHANE WEBER, ASSISTANT PROFESSOR—BAKING AND PASTRY ARTS Education: Certificat, Aptitude Professionnelle (pâtissier diploma), Jean-Ferandi, Paris, France. Food Hygiene Certificate, London

Education: MEd, BS, Western Governors

Institute of Environmental Health Officers.

University, Salt Lake City, UT. AOS, Johnson

Apprenticeship: Jean Jeudon, Paris. Profes-

& Wales University, Providence, RI. Valencia

sional Experience: Executive Pastry Chef,

Community College, Orlando, FL. Profes-

Osteria del Circo, NYC. Pastry Chef-Instruc-

sional Experience: Pastry Chef-Instructor,

tor, French Culinary Institute, NYC. Chef

Orlando Culinary Academy, Orlando; South-

Pâtissier, Restaurant Associates, Tropica Bar

east Academy, Kissimmee, FL. Adjunct Pro-

& Seafood House, NYC; Restaurant Associ-

fessor, Valencia Community College,

ates, Café Centro and Beer Bar, NYC; Le

Orlando. President/Pastry Chef, Desserts by

Meridien Hotel, Chicago, IL; Le Parker

Design, Inc., Orlando. Executive Pastry Chef,

Meridien Hotel, NYC. Chef de Partie

Hyatt Regency Westshore, Tampa, FL. Pastry

Pâtissier, Sheraton Park Tower Hotel, Lon-

Chef, Worthington Hotel, Fort Worth, TX.

don, England. Pâtissier, Petersham Hotel—

Awards: First Prize, Best of Show (Sugar),

European Country Hotels, London; S.A.R.L.

Salon of Culinary Art, NYC, 2011. First Prize,

Paul (traditional Parisian pastry shop), Paris,

Salon of Culinary Art, NYC, 2010. Marc Sar-

France. Awards: Best Dessert Menu 2001,

razin Trophy (CIA Team), Salon of Culinary

Food Online food show, NYC. First Place,

Art, 2007. 32 medals in ACF competitions.

Domaine Carneros Wedding Cake Competi-

President’s Honor List, Valencia Community

tion, 1995. Third Place, The Godiva Liqueur

College, Orlando, 2001–2006. Member:

Cup, 1993; Third Place, Kahlua Liqueur

ACF. Certification Chair, Orlando Culinary

Competition, 1993.

Academy, 2005–2006. Competition Chair, Orlando Culinary Academy, 2004–2006. Coach, Culinary Competition Team, Orlando Culinary Academy, 2005–2006; Valencia Community College, 2002–2004.

HANS J. WELKER, CMB,ASSISTANT PROFESSOR—BAKING AND PASTRY ARTS Education: Master’s degree, F.U.U. Gemeinnuetzige Fortbildung Schule, Heidelberg, Germany. Ewald Notter International Zuck-

MELISSA WALNOCK ’01, LECTURING INSTRUCTOR—BAKING AND PASTRY ARTS

erdecorschule, Zurich, Switzerland. Moll

Education: BPS, AOS, CIA. Professional

ner, Idar-Oberstein, Germany. Professional

Experience: Pastry Chef, Nicholas, Red

Experience: Director of Bread Program,

Bank, NJ; Tabla, NYC. Pastry Chef de Partie,

French Culinary Institute, NYC.

The French Laundry, Yountville, CA. Pastry Sous Chef, Jean-Georges V Steakhouse, 108 | Baking and Pastry Arts Faculty

Marzipan, Berlin, Germany. The Coalition of Teachers, NYC. Apprenticeship: Café Bren-


Owner/Master Pastry Chef/Baker, Pastry

ton. Catering Services Manager, Marriott

Paradise Konditorei/Alpine Bakery & Café,

Hotel, Bethesda, MD. Awards: First Place,

Lagrangeville, NY. Head Pastry Chef, Karl

R. T. French Co. National Recipe Contest,

Ehmer’s Bakery, Poughkeepsie, NY; Rathaus-

1980. Member: Hospitality Advisory Com-

cafe Harth, Darmstadt, Germany; Konditorei

mittee, Sullivan County Community College.

Spaeth, Darmstadt. Pastry Chef, Otto

National Restaurant Association. Council on

Schuckhahn, Munster, Germany; Konditorei

Hotel, Restaurant, and Institutional Educa-

Jost, Idar-Oberstein; German Navy. Awards:

tion. Hospitality Educators of the Mid-

First Prize, Best of Show (Bread), Salon of

Atlantic Region.

Culinary Art, NYC, 2011. First Prize, Salon of Culinary Art, NYC, 2010. Best of Show (Bread Display), Salon of Culinary Art, NYC, 2009. Best of Show (Bakery Display), Salon of Culinary Art, NYC, 2010, 2008. Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 2007.

W. W. JOHN CANNER, CHE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT Education: MS, Rochester Institute of Technology, Rochester, NY. BS, Fairleigh Dickinson University, Rutherford, NJ. Special diploma, industrial relations, Loyola Marymount University, Los Angeles, CA. National Management Association Certificate.

Business Management

Applied Foodservice Sanitation Certificates. Certificate, Seagrams School of Hospitality

DR. PATRICK BOTTIGLIERI, CHA, PROFESSOR—BUSINESS MANAGEMENT Education: EdD, Nova Southeastern University, Ft. Lauderdale, FL. MS, BS, Rochester Institute of Technology, Rochester, NY. AAS, Sullivan County Community College, Loch Sheldrake, NY. Roderick Institute Hospitality Skills Training Program. Certified TIPS Trainer. Professional Experience: Corporate Director of Food and Beverage, GEM Hospitality Group, Long Branch, NJ. General Manager, Ramada Hotel, Williamsburg, VA; Carradoc Hall Hotel, Leesburg, VA. Resident Manager, Radisson Plaza Lord Baltimore Hotel, Baltimore. Director of Food and Beverage, The Chase Park Plaza Hotel, St. Louis; Radisson Plaza Lord Baltimore Hotel, Baltimore; College Station Hilton and Conference Center, College Station, TX; Marriott Hotel Galleria, Houston. Catering Director,

and Service. Certified TIPS Trainer. Professional Experience: Foodservice Consultants Society International, Professional Level. Consultant/Lecturer, Foodservice Manager, Jet Chef, Mack Brothers, Goshen, NY. General Manager, Assistant General Manager, Dobbs International Services, Los Angeles; New York; Raleigh, NC. Technical Training Specialist, Food and Beverage, Sky Chef Headquarters, Arlington, TX. Assistant General Manager, Sous Chef Supervisor, United Airlines Foodservice, El Segundo, CA. Colonial Restaurant Manager, Hilton Hotel Corporation, Washington. Contributor to Successful Catering. Awards: Award of Merit, United Airlines. Special Achievement Awards, Dobbs International Services. American Business Women’s Association Boss of the Year Award. Service Citation Award—Junior Achievement. Member: ACF.

Marriott Hotel Galleria, Houston. Catering Manager, Marriott Hotel Astrodome, Hous-

Business Management Faculty | 109


Toastmasters International. National Restau-

Stanley Orchards Sales, Inc., Modena, NY.

rant Association. Food Consultant Society

District Manager, Automatic Data Process-

International. Food and Drug Administration

ing, Parsippany, NJ. Office Manager/

Plan Review.

Administrative Assistant to the President,

ANTHONY J. CHANDO, CHE, ASSISTANT PROFESSOR—BUSINESS MANAGEMENT Education: MBA, MS with distinction, Long Island University, Purchase, NY. BS, Fordham-Marymount College, Tarrytown, NY. Certificate, New York University Continuing Education. Certificate, Harvard Business School Publishing. Professional Experience: Management and Marketing Consultant. Financial Advisor Trainee, Morgan Stanley, NYC. Adjunct Instructor, Seminar Developer, Dutchess Community College, Poughkeepsie, NY. Adjunct Lecturer, Visiting Assistant Professor, Course Developer— Direct Marketing, State University of New York at New Paltz. Guest Lecturer, Marymount Manhattan College, NYC. Director, Security and Safety, Vassar Brothers Medical Center, Poughkeepsie. Career Advisor, Mill

Kahn Realtors/Better Homes & Gardens, Newburgh, NY. Eastern Office Administrator, Convac/APT, Hopewell Junction, NY. Executive Administrator/Assistant Controller, Anthony Sicari, Inc., New Paltz, NY. Retail Salesperson/Keyholder, M. Solomon, Poughkeepsie, NY. Tax Preparer, H&R Block, Poughkeepsie. Awards: Chancellor’s Award for Outstanding Senior in Business, SUNY New Paltz. Author: Co-author, Math for the Professional Kitchen. Member: Toastmasters International. Huguenot Street Farm (community sustainable agriculture). Collegiate Charter Member and Vice President, American Marketing Association. Collegiate Member, The Financial Management Honor Society.

LYNNE EDDY, RD, FADA, CHE, ASSISTANT PROFESSOR—BUSINESS MANAGEMENT

Street Loft, Poughkeepsie. Awards: Award of

Education: MS, Case Western Reserve Uni-

Recognition—Business Instructor of the Year,

versity, Cleveland, OH. BS, University of

Dutchess Community College. American

Cincinnati, Cincinnati, OH. Professional

Marketing Association (AMA) Certificate of

Experience: District Manager, Sales, and

Achievement/Contribution—Academic Year

Registered Dietitian, Private and Independ-

Advisor. Certificate of Recognition—Business

ent Schools, Brock and Company, Malvern,

Club Advisor. AMA Recognition Certificate—

PA. District Manager, Campus Dining Serv-

Marketing Presentation. Member: Advisor

ice, Wood Dining Services, Allentown, PA.

and Co-Advisor, AMA, New Paltz Chapter.

District Manager, Independent Schools,

Advisor, Business Student Organization.

Sodexo, Orlando, FL. Director of Nutrition

LAURA DREESEN, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT Education: MS, BS with distinction, State University of New York at New Paltz. Professional Experience: Learning Specialist, Coordinator of Academic Computer Laboratories, CIA. Administrative Assistant to the President/Import-Export Administrator,

& Food Services, University of Massachusetts Medical Center, Worcester, MA; UMass Memorial Healthcare, Worcester; ChoateSymmes Health Services, Woburn, MA. Assistant Director, Department of Dietetics & Nutrition, The Brigham & Women’s Hospital, Boston, MA. Faculty Instructor, Simmons College, Boston, MA. Awards: Recognized Young Dietitian of the Year (RYDY), Charter Fellow (FADA), American Dietetic Associa-

110 | Business Management Faculty


tion. Accomplished Health Care Foodservice

Back Waiter/Front Waiter, Captain, Assistant

Administrators (AHCFA) recognition, Distin-

Maître d’Hôtel, Maître d’Hôtel, The Mansion

guished Health Care Foodservice Adminis-

on Turtle Creek, Dallas, TX.

trators (DHCFA) recognition, American Society for Hospital Food Service Administrators. Kappa Delta Pi Honorary Society of Education, University of Cincinnati. Member: Past Director on National Board, American Society for Hospital Food Service Administrators. New York Dietetic Association. American Dietetic Association. Past President, Treasurer, Massachusetts Healthcare Foodservice Administrators.

GERARD FISCHETTI ’78, CCM, CHE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT

RAIMUNDO GABY, JR. ’97, CHE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT Education: MA, Teachers College, Columbia University, NYC. BPS, AOS, CIA. Higher Certificate in Wines, Spirits, and Liqueurs, International Wine Center, NYC. Professional Experience: Sommelier/Dining Room Manager, Lutèce Restaurant, NYC. Dining Room Manager/Captain, Oceana Restaurant, NYC. Catering Manager, Back-of-theHouse Manager, Restaurant Associates at Goldman Sachs, NYC. Assistant Beverage

Education: MS, Rochester Institute of Tech-

Manager, The Waldorf-Astoria Hotel, NYC.

nology, Rochester, NY. BS, Florida Interna-

Lead Line Cook, Jared Coffin House, Nan-

tional University, Miami, FL. AOS with

tucket, MA. Night Shift Supervisor, Espresso

honors, CIA. Professional Experience: Gen-

Café, Nantucket, MA. Chef/Manager,

eral Manager, Kirkbrae Country Club, Lin-

Restaurant Talisma, Belém, Pará, Brazil.

coln, RI. Assistant General Manager/ Food

Awards: Julius Wile Scholastic Achievement

and Beverage Manager, Druid Hills Golf

Award. Jacob Rosenthal Leadership Award.

Club, Atlanta. Chief Operating Officer, Clas-

The Culinary Institute of America Scholastic

sic Cheesecake Wholesale Bakery, Atlanta.

Achievement Award. Aramark Award for

Director of Catering, Restaurant Manager,

Baccalaureate Study.

The Ritz-Carlton, Atlanta. Cafe Manager, Omni International Hotel, Atlanta. Fine Dining Room Server, Hyatt Regency Miami. Waiter, Gordon Restaurant, Chicago. Awards: CIA Faculty Member of the Year, 2011. Two Silver Medals, U.S. Chef’s Open Culinary Competition, Atlanta, 1990. Member: Advisory Board, Foodservice Educators Learning Community; CIA/Cornell Alliance.

BILL GUILFOYLE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT Education: MBA, Pace University, NYC. BA, State University of New York, College at New Paltz. Professional Experience: Chef/Owner, The Blue Heron Restaurant, Montgomery, NY. General Manager, Broadway Grill, NYC; Sam’s Cafe, NYC. Managing Partner, Sam’s Restaurant, NYC. Sales Manager, The Continental Companies. Som-

MARY E. FRANKINI, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT

melier and Beverage Manager, The Quilted Giraffe, NYC.

Education: Leadership/management courses, Zenger-Miller, Inc. Professional Experience: Head Waiter, La Metropol Restaurant, Hilton Hotel, Kalamazoo, MI. Business Management Faculty | 111


PIERRE LEBLANC, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT

JEAN S. MORRIS, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT

Education: BS, Institut de Tourisme et

Education: MBA, Marist College, Pough-

d’Hotellerie du Quebec, Canada. Profes-

keepsie, NY. BA, Lehman College, Bronx,

sional Experience: Executive Chef/Owner-

NY. AAS, Ulster County Community Col-

Manager, Maison LeBlanc, New Milford, CT.

lege, Stone Ridge, NY. Professional Experi-

Executive Chef, Indian Harbor Yacht Club,

ence: Director, Assistant Director, and

Greenwich, CT; The Ritz-Carlton Hotel,

Business Counselor, Small Business Develop-

NYC; Maxwell’s Plum Restaurant, NYC.

ment Center, Ulster County Community

Chef de Partie, River Cafe, Brooklyn, NY.

College. Assistant Bookkeeper, Hudson Ron-

Chef/Owner, Le Cafe Pierre, Towson, MD.

dout Corp., Woodstock, NY. Expeditor, La

Assistant Maître d’ Hôtel/Sommelier, Le

Medusa, Woodstock. Head Day Chef, The

Chambord, Baltimore. Maître d’ Hôtel, Au

Bear Cafe, Woodstock. Owner/Partner,

Bouvillon Restaurant, Montreal. Member:

Laura Jean’s Restaurant, Kingston and

Société Culinaire Philanthropique.

Woodstock.

ANTHONY J. LIGOURI, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT Education: MEd, California Coast Univer-

STEPHANIE MURPHY, CPA, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT

sity, Santa Ana, CA. BA, Binghamton Uni-

Education: MBA, Bernard Baruch College,

versity, Binghamton, NY. AA, Broome

NYC. BA, State University of New York at

Community College, Binghamton. Appren-

Stony Brook. Professional Experience:

ticeships: L&S Markets, Inc., Endicott, NY.

Adjunct Faculty, Orange County Community

Custom Cuts Meat Markets, Inc., Endicott.

College, Middletown, NY. Accountant, Times

Professional Experience: Director of Faculty

Herald Record, Middletown; Arthur Andersen

Staffing and Scheduling, CIA. Manager in

& Co., NYC. Accounting Supervisor, MDS

Charge of Wholesale and Retail Production,

Hudson Valley Laboratories, Poughkeepsie,

Vestal Meat Markets, Inc., Vestal, NY. Train-

NY. Controller, Craig House Center, Beacon,

ing Specialist in Meat Fabrication, Northeast-

NY. Senior Accountant, Staff Accountant,

ern Food Service Corp., Irwin, PA. Assistant

Horton Medical Center, Middletown. Voca-

Production Manager, Rich Plan Food Serv-

tional/Educational Specialist, Leake & Watts

ice Corp., Vestal, NY. M&M Catering, Bing-

Services, Inc., Yonkers, NY. Teacher, Middle-

hamton. Professional Baseball Umpire,

town Junior High School, Middletown.

National Association of Professional Baseball

Instructor, Drake Business School, Bronx,

Leagues, St. Petersburg, FL. Awards: CIA

NY. Awards: CIA Faculty Member of the

Faculty Member of the Year, 1998. Instructor

Year, 2006. Author: QuickBooks® for the

of the Year, Accrediting Commission of

Restaurant.

Career Schools and Colleges of Technology (CIA team), Salon of Culinary Art, NYC,

ALISA NEUNEKER, CHE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT

1996. Member: Artscorp for Anderson Cen-

Education: MHRTA, BS, University of South

(ACCSCT), 1997. Marc Sarrazin Trophy

ter of Performing Arts, SUNY Binghamton.

Carolina, Columbia, SC. Professional Experience: Adjunct Instructor, Columbia College, Chicago, IL. Regional Sales Director,

112 | Business Management Faculty


Midwest Region, MICROS Systems, Hospitality Solutions International, Scottsdale, AZ. Instructor, Kendall College, Evanston, IL. General Manager, Signature Inn-South, Dayton, OH. Assistant General Manager, Signature Inn Northeast, Cincinnati, OH. Sales Representative, The Garfield House Suite Hotel, Cincinnati, OH. Area Sales Director, Hampton Inns, Columbia, Spartanburg, and Greenville, SC. Sales Representative, Hampton Inn, Columbia, SC. Author: QuickBooks® for the Restaurant. Member: International Council on Hotel & Restaurant Institutional Education. Hospitality Financial and Technology Professionals.

Member: American Institute of Certified Public Accountants (AICPA). New York State Society of CPAs. New Jersey Society of CPAs. Chamber of Commerce of Ulster County.

JOHN J. STEIN ’80, CFBE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT Education: BS with honors, Florida International University, Miami, FL. AOS, CIA. Certificate, Institute of Ecosystem Studies, Millbrook, NY. Apprenticeship: Cook/Steward, U.S. Naval Academy Officers’ Club and Faculty Club, Annapolis, MD. Professional Experience: Assistant Director of Food and Beverage, Cunard Hotels and Resorts, Hotel Atop the Bellevue, Philadelphia, PA. Executive Steward, The Westin

MICHAEL J. NOTHNAGEL, CHE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENT

ber: International Association of Culinary

Education: MAT, BS summa cum laude,

Professionals. Florida International Hospital-

University of New Hampshire, Durham, NH.

ity Society.

Bellevue-Stratford Hotel, Philadelphia. Mem-

Professional Experience: Mathematics Instructor, Jefferson Community College,

Culinary Arts

Louisville, KY. Mathematics Instructor/Professor, Lansing Community College, Lansing, MI. Mathematics Teacher, Robert W.

MARK AINSWORTH ’86, PC III, CEC, PROFESSOR—CULINARY ARTS

Traip Academy, Kittery, ME. Instructor,

Education: BA, University of South Carolina,

Sylvan Learning Center, Lansing. Reader,

Columbia, SC. AOS, CIA. Professional

Measured Progress, Dover, NH. Author:

Experience: Executive Chef, Pusser’s Land-

Co-author, Math for the Professional Kitchen.

ing, Tortola, British Virgin Islands; Yorktown

CAMERON F. RABE, CPA, LECTURING INSTRUCTOR—BUSINESS MANAGEMENT Education: MBA, Rutgers University Graduate School of Management, Newark, NJ. BA, University of California, Santa Cruz. Professional Experience: Owner, Cameron F. Rabe, CPA, Kingston, NY. Member, Pill, Rabe & Company LLC, Springfield, NJ. Senior Associate, Goodman & Company, LLP, Roanoke, VA. Contract Instructor, Auditwatch, Thomson Reuters. Adjunct Instructor, National College of Business, Roanoke. Awards: Beta Alpha Psi National Scholar.

Clipper, Clipper Cruise Lines, St. Louis, MO. Chef-de-Partie, Le Bernardin, NYC. Demi Chef Tournant, Grill Room Restaurant, Hotel Bayerischer Hof, Munich, Germany. Sous Chef, Newport and Nantucket Clipper, St. Louis, MO. Roundsman, Charleston Marriott Hotel, Charleston, WV. Head Chef/Kitchen Supervisor, Presbyterian Center, Holmes, NY. Awards: Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 1997, 1996. Gold Medal, Salon of Culinary Art, NYC, 1996. Honorable Mention, Nestlé Chocolate Olympics, White Plains, Culinary Arts Faculty | 113


NY. Silver Medal, Sixth International

Acqua Restaurant, Westport, CT. Sous Chef,

Dietetic Cooking Competition, Bad Wör-

Mediterraneo Restaurant, Greenwich, CT.

ishofen, Germany. Author: Kitchen Pro Series:

Banquet Chef, Beach Point Club, Mamaro-

Guide to Fish and Seafood Identification, Fabrica-

neck, NY. Kitchen Fellowship/Sous Chef,

tion, and Utilization.

Escoffier Restaurant, CIA. Awards: CIA Faculty Member of the Year, 2009. Marc Sar-

CLEMENS AVERBECK, CEC, CHE, ASSISTANT PROFESSOR—CULINARY ARTS Education: Degree in business administration/hospitality management, A. Kolping Schule, Münster/Westphalia, Germany. Apprenticeship: Waldhotel Krautkrämer, Münster, Germany. Professional Experience: Executive Chef, Belvedere Mansion, Staatsburg, NY; Stage Left Restaurant, New Brunswick, NJ; Left Bank, Ft. Lauderdale, FL. Executive Banquet Chef, Roosevelt Hotel, NYC; Plaza Hotel, NYC. Executive

razin Trophy (CIA Team), Salon of Culinary Art, NYC, 2007. Readers Choice Best Desserts—Crème de la Crème Desserts, Fairfield County magazine, 2000. ACF Bronze Medal, Cold Food Competition, Boston Food Show, Boston, MA, 1999. Best in Show, First Place, Cold Food Competition, NYC, 1997. Blue Ribbon for Cooking, Honorable Mention (Pastry), Team Competition, Salon of Culinary Art, NYC. Member: New York Culinary Team, International Culinary Olympics, Germany, 1996.

Chef/Owner, Averbeck’s Giebelhof Restaurant, Averbeck’s Bistro Grüner Zeisig, and Averbeck’s Gartenwirtschaft, Senden, Ger-

FREDERICK C. BRASH ’76, ASSISTANT PROFESSOR—CULINARY ARTS

many. Sous Chef, Restaurant La Marée,

Education: AOS, CIA. Apprenticeships:

Paris, France; Restaurant Michel Rostang,

Beauvilliers, Montemarte, Paris, France. La

Paris. Chef Rôtisseur, Grandhotel Belvédère,

Terrace, Juan-les-Pins, France. Chez le Notre,

Davos, Switzerland. Chef de Grill, Grand- &

Paris. Hotel de Paris, Monte Carlo, Monaco.

Kur Hotel Quellenhof, Bad Ragaz, Switzer-

Les Marroniers, Rigny Sur Arroux, France.

land. Demi-Chef Garde Manger, Hotel

Hilton Hotels, Washington, DC and Philadel-

Atlantic, Hamburg, Germany. Awards: Silver

phia. Professional Experience: Executive

Medaille of the German Gastronomy Society

Chef, Field Club of Greenwich, Greenwich,

for Lachs, Salm, Lax. Author: Editor and Co-

CT; 238 Madison Bistro, NYC; La Metairie,

author, Lachs, Salm, Lax. Member: ACF.

NYC; Hulots, NYC; Terrace Five Restaurant,

EuroToques. Conseillaire Culinaire (culinary

NYC; La Mangeroire Restaurant, NYC. Pas-

advisor), Confrérie de la Chaîne des Rôtis-

try Chef, Palace Restaurant, NYC. Sous

seurs, North Rhine-Westphalia, Germany.

Chef, Le Relais Restaurant, NYC. Cook, Garden Restaurant, Philadelphia. Awards:

DAVID J. BARRY ’95, CHE, ASSISTANT PROFESSOR—CULINARY ARTS Education: AOS, CIA. Professional Experi-

CIA Faculty Member of the Year, 2002.

ence: Executive Sous Chef, Sleepy Hollow

ELIZABETH E. BRIGGS, PROFESSOR—CULINARY ARTS

Country Club, Scarborough, NY; Milbrook

Education: BPS, State University of New

Club, Greenwich, CT. Chef de Cuisine,

York Empire State College, Saratoga Springs, NY. AAS, New Hampshire Vocational Technical College, Berlin, NH. Professional Experience: Externship Field Supervisor,

114 | Culinary Arts Faculty


CIA. Mary Murphy Elegant Desserts,

Chefs Association of Westchester and Lower

Hopewell Junction, NY. Chef/Manager, Mill-

Connecticut, 2006. Member: ACF.

brook Golf and Tennis Club, Millbrook, NY. Chef, The Tavern Room, The Greenbrier, White Sulphur Springs, WV. Night Chef/Garde Manger, Everglades Club, Palm Beach, FL. Chef Garde Manger, The Balsams Grand Hotel, Dixville Notch, NH. Rounds Chef, Oakbrook Bath and Tennis Club, Oakbrook, IL. Awards: First Prize (New Hampshire ACF team), most original buffet, Salon of Culinary Art, NYC.

ROBERT H. BRIGGS, PROFESSOR���CULINARY ARTS

DOMINICK CERRONE, ASSISTANT PROFESSOR—CULINARY ARTS Education: AAS, Hudson Valley Community College, Troy, NY. Apprenticeship: L’Auberge des Fougeres, Albany, NY. Professional Experience: Assistant Dean and Director of Culinary Arts, Chef-Instructor, French Culinary Institute, NYC. Chef and Co-owner, Solera Restaurant, NYC. Chef de Cuisine, Le Bernardin, NYC. Executive Sous Chef, Tavern on the Green, NYC. Chef, Vienna Park, NYC. Chef and Partner, West-

Education: BPS, State University of New

fall Restaurant, NYC. Pastry Chef, Le Perig-

York, Empire State College, Saratoga

ord, NYC. Chef de Partie, Polo, NYC. Night

Springs, NY. AAS, New Hampshire Voca-

and Day Saucier, Le Cirque, NYC. Pois-

tional Technical College, Berlin, NH. Profes-

sonier, Tournant, and Night Pastry Service,

sional Experience: Assistant Director for

Le Chantilly, NYC. Member: Société Culi-

Continuing Education, Associate Dean for

naire Philanthropique. International Associa-

Advanced Cooking, Associate Dean for

tion of Culinary Professionals. James Beard

Scheduling and Production, CIA. Sous Chef,

Foundation. Chefs Collaborative. Founding

The Greenbrier, White Sulphur Springs, WV.

Board Member, Schooling Chefs, Blue

Saucier, Everglades Club, Palm Beach,

Ocean Institute.

FL; The Balsams Grand Hotel, Dixville Notch, NH.

SHIRLEY SHULIANG CHENG, CHE, PROFESSOR—CULINARY ARTS

DAVID J. BRUNO ’88, PC III, CEC, ASSOCIATE PROFESSOR—CULINARY ARTS

Education: MS, Johnson & Wales University,

Education: AOS, Baking and Pastry Arts

Sichuan, People’s Republic of China. AOS,

Providence, RI. BA, Sichuan University,

Certificate, CIA. Professional Experience:

Sichuan Culinary Institute, Sichuan. Profes-

Executive Chef, Cripple Creek, Rhinebeck,

sional Experience: Certified Chef-Instructor,

NY; Bing’s Restaurant, Rhinebeck, NY; Ard-

Sichuan Culinary Institute. Executive Sous

sley Country Club, Ardsley-on-Hudson, NY.

Chef, Xingsheng Restaurant, Peking, People’s

Executive Sous Chef and Head Chef,

Republic of China. Awards: Winner, Japan-

Mayflower Inn, Washington, CT. Sous Chef,

ese Ingredient Culinary Challenge, Interna-

La Crémaillère, Banksville, NY. Awards:

tional Restaurant and Foodservice Show,

First Prize, Salon of Culinary Art, NYC, 2010.

NYC, 2011. Marc Sarrazin Trophy (CIA

Best of Show (Meat), Société Culinaire Phil-

team), Salon of Culinary Art, NYC, 1997,

anthropique Salon of Culinary Art, NYC,

1996. CIA Faculty Member of the Year, 1996.

2009. Marc Sarrazin Trophy (CIA team),

Member: ACF.

Salon of Culinary Art, NYC, 2007, 2006. Second Place, Hot Foods Cooking Competition, Culinary Arts Faculty | 115


HOWARD F. CLARK ’71, CCE, CWC, PROFESSOR—CULINARY ARTS

PAUL DELLEROSE ’94, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

Education: AOS with honors, CIA. Pennsyl-

Education: AOS, CIA. Windows on the

vania State University. Community College

World Wine School. ServSafe® certification.

of Baltimore. Professional Experience:

Professional Experience: Consulting Execu-

Executive Sous Chef, Sheraton-Altoona, PA.

tive Chef, Cornerstone USA, Kennesaw, GA.

Executive Chef, Sheraton-Indiana, PA.

Executive Chef, Doubletree Hotel Tarry-

Chef/Catering Supervisor, Mississippi State

town, Hilton Tarrytown, Tarrytown, NY.

University, Starkville, MS. Head Relief Cook,

Executive Chef/Partner, Civile’s Venice on

Chevy Chase Club, MD. Foodservice

the Hudson, Haverstraw, NY. Sous Chef,

Instructor, Altoona Vo-Tech School, PA. Lec-

Hilton New York, NYC. Interim Executive

turer, Huntington Vo-Tech School, PA.

Chef/Executive Sous Chef, Banquet Chef,

Adjunct Instructor, Foodservice Review

Millenium Hilton, NYC. Sous Chef, Quaker

Panel, U.S.D.C., N.O.A.A., National Marine

Ridge Golf Club, Scarsdale, NY. Chef Tour-

Fisheries Service, Training Branch. Member:

nant, The Waldorf-Astoria, NYC. Awards:

ACF. Southern Allegheny Chefs’ Association.

Leadership Award, Hilton Tarrytown, 2003. Member: ACF.

PHILLIP A. CRISPO, PC III, CEC, CHE, ASSISTANT PROFESSOR—CULINARY ARTS Education: Advanced Culinary Diploma,

JOSEPH DE PAOLA ’94, CHE, LECTURING INSTRUCTOR—CULINARY ARTS

Craft Guild of Chefs, London, England. Pro-

Education: BA, Niagara University, Niagara

fessional Experience: Executive Chef, Drew

University, NY. AOS, CIA. Professional

Norloch Ltd., Royal Botanic Gardens, Edin-

Experience: Executive Chef, CanCan

burgh, Scotland. Executive Chef/Manager,

Brasserie, Richmond, VA. Roundsman,

Head Chef, Huntingtower Hotel Co. Ltd.—

Front-of-the-House Server, Gramercy Tavern,

Crispo’s Dunkeld-Spittal Glenshee Hotel,

NYC. Roundsman, Bouley Bakery, NYC;

Perthshire, Scotland. Head Chef, Birnam

Rubicon, San Francisco, CA. Culinary posi-

Institute, Dunkeld, Scotland. Regional Exec-

tions, Taverna del Colleoni, Bergamo, Italy;

utive Chef, Compass Group USA, Charlotte,

Europa ’92, Antika Moka, Modena, Italy;

NC. Sous Chef, Royal Dunkeld Hotel,

Carlo Magno, Brescia, Italy; La Mora,

Perthshire. Chef de Partie, Harry Cipriani’s,

Lucca, Italy; and Don Alfonso 1890, Sor-

NYC. Awards: Prize of Honor, Best of Show

rento, Italy. Chef de Partie, San Domenico

(Fish), Salon of Culinary Art, NYC, 2009.

NY, NYC.

Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 2006. Compass Group Award for Culinary Excellence, 1999. Gold Medal, International Salon Culinaire, London, 1998. Member: Slow Food International.

JOHN DESHETLER ’68, PC II, CCC, PROFESSOR—CULINARY ARTS Education: AOS, CIA. ACF Nutrition Certification. Certification in Thermal Processing, University of Guelph, Canada. Professional Experience: Chef, Mon Valley Country Club, Monongahela, PA; Blairmont Country Club, Hollidaysburg, PA. Senior Experimental Chef, H. J. Heinz Co. Instructor, ACF Apprenticeship Program; Adult

116 | Culinary Arts Faculty


Education, Community College of Allegheny

Door Restaurant, Delano Hotel, South

County, PA. Designer, National ACF Sculp-

Beach, FL. Independent and Private Caterer.

ture, St. Augustine, FL. Awards: Gold and

Caterer, for NYC companies such as Restau-

Silver Medals, First Place, Grand Prize,

rant Associates at Carnegie Hall, The Metro-

Judges’ Award, Pittsburgh and Philadelphia

politan Museum of Art, the Metropolitan

Culinary Arts Food Salons, New York Food

Opera, Serena Bass, Great Performances,

Show. Member: ACF. Culinary Judge, ACF

and New York Parties. Special Location

Fort Lee Culinary Competition, Military

Chef, Industria Produzioni, Pantelleria, Italy.

BBQ Chef Challenge.

Tournant, “44” at the Royalton, NYC.

JOSEPH W. DIPERRI ’77, ASSOCIATE PROFESSOR—CULINARY ARTS

Best Recipe Northeast U.S, Chilean Fresh

Awards: Grand Prize of 15-day tour of Chile,

Education: AOS, CIA. Certified Food Service Managers Sanitation Program, Rutgers

Fruit Association, 1998. Member: Slow Food USA. Women Chefs and Restaurateurs. Chefs Collaborative.

University, New Brunswick, NJ. ApprenticeMA. Saga Foods, Camp Young Judea,

MARK ELIA, LECTURING INSTRUCTOR— CULINARY ARTS

Amherst, NH. Professional Experience:

Professional Experience: Founder/Owner/

Chef, Camelot Restaurant, Resorts Interna-

Manager/Operator, Elia’s Meat Market,

tional Hotel Casino, Atlantic City, NJ; Ameri-

Smokehouse & Deli; Mark’s Creative Tile

cano Beach Hotel, Daytona Beach, FL.

Works; Highland, NY. Town Councilman,

ships: Oak Hills Country Club, Fitchburg,

Chef/Garde Manger Manager, Vienna 79,

Town of Lloyd, NY. Deputy Building Inspec-

NYC. Chef Tournant, Hilton Hotels Corpo-

tor, Town of Lloyd Building Department,

ration, NYC and Secaucus, NJ. Awards:

Highland, NY. Assistant Manager, Meat

Marc Sarrazin Trophy (CIA team), Salon of

Processor, Edwards Food Warehouse, Pough-

Culinary Art, NYC, 2006, 1997, 1996. Second

keepsie, NY; Vaccaro’s Meat Market, High-

Place, Salon of Culinary Art, NYC, 1995,

land. Awards: People’s Choice Award,

1994. Third Place, Salon of Culinary Art,

Hudson Valley Ribfest, 2006.

NYC, 1987. First Place, Salon of Culinary Art, NYC, 1984, 1983, 1982.

MARTIN FREI, ASSOCIATE PROFESSOR— CULINARY ARTS Education and Apprenticeship: Switzerland.

ANITA OLIVAREZ EISENHAUER, ASSOCIATE PROFESSOR—CULINARY ARTS

Kenya. Professional Experience: Sous Chef,

Education: BS, Empire State College,

Commis Pâtissier, Chef Confisseur, Chef

Saratoga Springs, NY. Madeleine Kamman

Garde Manger, Chef Tournant in Switzer-

School for American Chefs, St. Helena, CA.

land and Japan. Sous Chef, Chef Garde

University of Nebraska, Lincoln, NE. Tren-

Manger, Singapore. Second Head Chef,

ton State College, New Jersey. Apprentice-

Madrid, Spain. Kitchen Lecturer, Kenya.

ship: Le Cirque, NYC. Professional

Executive Chef, Libreville, West Africa;

Experience: Executive Chef, Eight Mile

Movenpick Restaurant, East Hanover, NJ.

Creek, NYC. Chef Consultant, Prune, NYC.

Member: Confrérie de la Chaîne des

Development and Consulting Chef, The

Rôtisseurs.

Gap, Inc., NYC. Sous Chef, Savoy, NYC. Training and Opening Team Member, Blue Culinary Arts Faculty | 117


MICHAEL A. GARNERO, CHE, ASSOCIATE PROFESSOR—CULINARY ARTS

JAMES MICHAEL JENNINGS ’93, LECTURING INSTRUCTOR—CULINARY ARTS

Education: AA, Seattle Central Community

Education: AOS, CIA; University of Houston, TX; Baylor University, Waco, TX. Professional Experience: Consultant/Chef/General Manager, Red Devon Restaurant & Market, Millbrook, NY. Executive Chef/Owner, Bois d’arc Restaurant, Woodstock, NY and Red Hook, NY. Sous Chef, Old Drover’s Inn, Dover Plains, NY. Line Cook, Maître d’, Beekman Arms, Rhinebeck, NY. Bar Manager, Waiter, River Oaks Grill, Houston. Maître d’, Waiter, Bartender, Ruggles Grill, Houston.

College, Seattle. Sous Chef Development Program, Four Seasons Hotel Company. Apprenticeship: The Greenbrier Hotel, White Sulphur Springs, WV. Professional Experience: Banquet Chef, The Ritz-Carlton Amelia Island, Amelia Island, FL. Sous Chef Trainee, Four Seasons Clift Hotel, San Francisco; Four Seasons Hotel, Washington, DC. First Cook, Four Seasons Olympic Hotel, Seattle. Awards: First Prize, “The Search for America’s Signature Pasta Recipes,” National Pasta Association, 1998.

STEPHEN J. JOHNSON, LECTURING INSTRUCTOR—CULINARY ARTS

LYNNE GIGLIOTTI ’88, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

Professional Experience: Executive Chef,

Education: AOS, Baking Certificate, CIA.

Cafe, Mount Tremper, NY. Sous Chef, Bois

Restaurant School of Philadelphia, PA. Pro-

d’Arc, Red Hook; The Would Bar & Grill,

Bois d’Arc, Red Hook, NY; The Catamount

fessional Experience: Cooking Instructor,

Highland, NY; Old Drover’s Inn, Dover

Cooks Warehouse, Atlanta, GA. Advisory

Plains, NY; 1820 House, Stone Ridge, NY.

Panel Chef, Whole Foods Market. Chef Con-

Grill Station and Garde Manger, Allyn’s,

sultant, Derek Lawford Pubs, Atlanta. Food

Millbrook, NY. Tournant, The Mansion on

Service Consultant, Measured Marketing

Turtle Creek, Dallas, TX.

Mobile Marketing, Atlanta. Chef/Owner, Operator, Off-Premise Catering, Gigliotti

MOREY KANNER ’84, ASSOCIATE PROFESSOR—CULINARY ARTS

Culinary Concepts, Ltd. Owner/Operator,

Education: BS, State University of New York

Grapevine Café, Atlanta. Tournant, Ritz-

at New Paltz. AOS, CIA. AA, Ulster County

Carlton, Buckhead, Atlanta. Poissonier, Jean-

Community College, Stone Ridge, NY. Pro-

Louis at The Watergate Hotel, Washington,

fessional Experience: Cook, Woodstocker

DC. Executive Chef, Carolinas Catering;

Restaurant, Woodstock, NY; Three Penny

Gordon Keith Wagner Catering; Philadel-

Inn, Woodstock. Assistant Chef, Chef,

phia. Lunch Chef, Restaurant La Terrasse;

North Light Restaurant, New Paltz, NY. Pois-

Philadelphia. Sous Chef, 20th Street Café.

sonier, Polo Restaurant, NYC. Sous Chef,

Awards: Ford Tea Company Award for

La Panetière, Rye, NY; Lavin’s Restaurant,

Scholastic Achievement. Schieffelin Award

NYC. Executive Chef, 1820 House, Stone

for Outstanding Participation in Wine

Ridge.

Grappa Restaurant, Atlanta. Owner/

and Spirits.

118 | Culinary Arts Faculty


CYNTHIA KELLER ’83, LECTURING INSTRUCTOR—CULINARY ARTS

Technical Institute, Orlando, FL. Chef de

Education: AOS, CIA. ServSafe® Food Pro-

Orlando World Center; The Buena Vista

tection Manager certification. ServSafe®

Palace, Orlando. Sous Chef, The Essex

Cuisine, The Peabody Orlando; Marriott

Responsible Alcohol Service certification.

House Nikko, NYC; The Omni Berkshire

Professional Experience: Chef-Owner,

Palace, NYC; The Plaza Hotel, NYC. Chef

Restaurant du Village, Chester, CT. Colum-

de Partie, Hotel Schweizerhof, Lucerne,

nist, Ink Publishing, LLC, East Haddam, CT.

Switzerland; Le Lavandou, NYC; The Carl-

Chef de Cuisine, Audrones, NYC. Acting

ton Hotel, St. Moritz, Switzerland. Commis

Chef de Cuisine, Lola, NYC. Line Cook,

de Cuisine, Noga Hilton International,

Ritz Café, NYC. Line Cook and Commis de

Geneva, Switzerland; Post Hotel

Sous Chef, Le Cirque, NYC. Cook, Jean-

Partenkirchen, Gar-misch, Germany; The

Claude Caterers, Long Island City, NY. Sous

Breakers, Palm Beach, FL. Awards: Food

Chef, Chez Catherine, Westfield, NJ. Teach-

Salon Awards, Salon of Culinary Art, NYC,

ing Assistant, Escoffier Restaurant, American

1987, 1986, 1985.

Bounty Restaurant, Hyde Park, NY. Member: Women Chefs and Restaurateurs. Connecticut Grown. Société Culinaire

JOHN KOWALSKI ’77, CHE, PROFESSOR—CULINARY ARTS

Philanthropique. Slow Food International.

Education: BPS, Empire State College,

International Association of Culinary

Saratoga Springs, NY. AOS, CIA. Trade

Professionals.

school, Charlton, MA. Chef’s Seminar for

THOMAS KIEF ’78, PROFESSOR—CULINARY ARTS

Publick House Restaurant, Sturbridge, MA. Chef Poissonier, Le Côte Basque, NYC.

Education: BS, Marist College, Poughkeep-

Saucier, Le Chantilly, NYC; Le Perigord-

sie, NY. AA, University of Cincinnati, Cincin-

Park, NYC. Executive Chef, Allentown

MHM, Inc. Professional Experience: Chef,

nati, OH. AOS, CIA. Professional

Hilton, Allentown, PA; Colony Parke, Dallas.

Experience: Chef, Grammer’s Restaurant,

Corporate Traveling Chef, MHM, Inc., Dal-

Cincinnati; Vine Restaurants, Inc., Cincin-

las. Food and Beverage Director, Capital

nati; Terwilliger’s Restaurant, Cincinnati.

Plaza Hotel, Frankfort, KY. Awards: Faculty

Day Chef, Le Perroquet Restaurant, Chicago.

Member of the Year, CIA, 2010. Marc Sar-

Roundsman, Maisonette Restaurant, Cincin-

razin Trophy (CIA team) Grand Prize, Salon

nati. Director and Chef-Instructor, The

of Culinary Art, NYC, 2003, 1997, 1996. First

Cincinnati Culinary Arts Academy. Awards:

Prize (Cooking), Salon of Culinary Art, NYC,

Marc Sarrazin Trophy (CIA team), Salon of

1995. Grand Prize, Medal of the French Gov-

Culinary Art, NYC, 2006, 1996. First Prize,

ernment, Salon of Culinary Art, NYC, 1993.

New York Food Show, 1990.

Best of Show, ACF Albany Chapter Culinary

JOSEPH F. KLUG ’82, CHE, ASSISTANT PROFESSOR—CULINARY ARTS Education: BPS, Empire State College, Saratoga Springs, NY. AOS, CIA. Professional Experience: Chef-Instructor, Technical Education Center, Osceola, FL; Mid-Florida

Salon, 1990. First Place (CIA faculty team) and Bronze Medal (Individual Tray), Salon of Culinary Art, NY, 1990. Gold Medal in ice carving, Bronze Medal in mini-buffet, Lehigh Chefs’ Association. Author: The Art of Charcuterie. Member: ACF. Culinary Arts Faculty | 119


XAVIER LE ROUX, ASSOCIATE PROFESSOR—CULINARY ARTS

Federation of Italian Chefs. International Association of Culinary Professionals.

Education: Brevit de Cuisinier, Lorient, France. Professional Experience: Owner/Executive Chef, Le Cafe Creme, NYC. Executive Chef, L’Escargot, NYC; Les Délices de la Côte Basque, NYC. Sous Chef/Saucier, La Côte Basque, NYC; Le Cygne, NYC. Poissonier, Le Pavillon, NYC. Garde Manger, Wall Street Club, NYC. Awards: CIA Faculty Member of the Year, 2003. Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 1997. Member: Commanderie des Cordons Bleus de France. Eurotoques.

DWAYNE LIPUMA ’86, ASSISTANT PROFESSOR—CULINARY ARTS

HUBERT J. MARTINI, CEC, CCE, AAC, ASSISTANT PROFESSOR— CULINARY ARTS Education: Certificat d’Aptitude Professionnelle de Cuisinier. Lycée Technique Hôtelier de Strasbourg, Strasbourg, France. Apprenticeship: Hotel-Restaurant “Pax,” Strasbourg. Professional Experience: Chef-Instructor, Director of the Culinary Program, Kendall College, Evanston, IL. Executive Chef, Executive House Hotel, Chicago. Executive Chef, Assistant Food & Beverage, Alsacienne de Restauration, Strasbourg-Schiltigheim, France. Executive Sous Chef, C.I.T.-Alcatel Restauration, Illkirch-Graffenstaden, France.

Education: BS, University of New Mexico,

Chef de Brigade/Sous Chef de Cuisine, Four

Albuquerque, NM. AOS, CIA. Professional

Seasons Hotel, Montreal, Canada. Chef de

Experience: Executive Sous Chef, Park

Cuisine, Restaurant “Aux Vieux Moulin,”

Avenue Cafe, NYC; Iridium, NYC; The

Pointe-Claire, Canada. Chef Saucier, Ban-

River Cafe, Brooklyn, NY. Saucier/

quet Chef, Sous Chef de Cuisine, Montreal

Charcuterie, Aureole, NYC. Saucier, The

Airport Hilton, Dorval, Canada. Sous

River Cafe, Brooklyn, NY. Line Cook, The

Chef de Cuisine, Chef Tournant, Chef

Marriott Hotel, Tarrytown, NY. Assistant

Entremetier, Chef Saucier, and Commis de

Banquet Chef, The Four Seasons Hotel,

Cuisine in Switzerland, Norway, France, and

Houston.

Germany. Commis de Cuisine, French

JAMES MARALDO, ASSOCIATE PROFESSOR—CULINARY ARTS

Medal, Salon of Culinary Art, NYC, 2009.

Education: BS, State University of New York

Who, Lodging Industry, 1994, 1993. Gold

at New Paltz. AA, New York City Commu-

Medal, Team Vision USA Hot Food Compe-

nity College, Brooklyn, NY. Italian Culinary

tition, Seoul, South Korea, 1994. Silver

Institute for Foreigners, Costigiole d’Asti,

Medal, ACF-Approved Culinary Food Show,

Italy. Professional Experience: Poissonier,

Harvey, IL, 1994. Gold Medal, “Chefs in

Saucier, River Cafe, Brooklyn, NY. Chef de

America” competition, Chicago, 1992. Mem-

Partie, An American Place, NYC. Sous Chef,

ber: ACF. American Academy of Chefs.

The Ritz-Carlton Hotel, NYC; Bankers Trust

World Association of Cooks Societies.

Embassy, Vienna, Austria. Awards: Silver

Company, NYC. Executive Chef, Doral Park Hotel, NYC; Salomon Brothers, NYC. Chef/Owner, La Primavera Catering, Brooklyn, NY. Member: Slow Food International.

120 | Culinary Arts Faculty

Who’s Who, Teachers Industry, 1998. Who’s


BRUCE MATTEL ’80, CHE, ASSOCIATE PROFESSOR—CULINARY ARTS

uct Manager, Technical Assistant to Develop-

Education: AOS with honors, CIA. Profes-

Manager/Programmer, IBM Corporation,

sional Experience: Associate Dean for Culi-

Hudson Valley, NY. Substitute High School

nary Arts, CIA. Chef/Owner, Custom

Teacher and Coach, Red Hook Central

ment VP, Development Manager, Project

Cuisine, Inc., Tarrytown, NY. Executive

Schools, Red Hook. Awards: Corporate

Chef, Coq d’Or Restaurant, NYC. Fish

Award for Outstanding Contribution, Divi-

Butcher, Poissonier, and Chef de Partie, Le

sion Management Excellence Award, IBM

Bernardin Restaurant, NYC. Chef Poissonier

Corporation. Member: Dutchess County

and Sous Chef, Prunelle Restaurant, NYC.

Agricultural Society.

Awards: Best of Show (Seafood), Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 2007. CIA Faculty Member of the Year, 2005. “Best Chef of Sleepy Hollow Country,” United Way, 1997. Author: Catering: A Guide to Running a Successful Business Operation. Member: International Association of Culinary Professionals. Society for Foodservice Management.

ROBERT MULLOOLY ’93, ASSOCIATE PROFESSOR—CULINARY ARTS Education: AOS, CIA. ServSafe® certification. Professional Experience: Chef-Instructor, French Culinary Institute, NYC; Culinary Academy of New York, NYC. Executive Chef, Antares Cafe, Greenport, NY; Oheka Castle, Huntington, NY. Sous Chef, New York Palace Hotel, NYC. Pastry Chef,

DAVID MCCUE ’93, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

Cibo Restaurant, NYC. Owner, Rob’s Gour-

Education: BA, University of Scranton,

Saucier, Sign of the Dove, NYC. Rounds-

Scranton, PA. AOS, CIA. Professional Expe-

man, Apprentice, Garden City Hotel, Garden

met Sorbet, Mineola, NY. First Cook,

rience: Executive Chef/Co-Owner, Wilton

City, NY. Member: James Beard Foundation.

Food Company, Wilton, CT. Chef-Instructor,

ACF.

Continuing Education for Adults and SumSchool District, Wilton. Commissary Chef,

TONY NOGALES ’88, PC III, CEC, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

Martha Stewart Living Omnimedia, West-

Education: AOS, CIA. Ken Lo Cooking

mer Enrichment Courses for Kids, Wilton

port, CT. Personal Chef, Ridgefield, CT.

School, London, England. Professional

Executive Chef, Portofino, Wilton. Chef de

Experience: Executive Chef, Chartwells at

Partie Sauté, The Elms, Ridgefield. Executive

Bard College, Annandale-on-Hudson, NY;

Sous Chef, Café Pacific, Dallas, TX. Chef

Wiltwyck Golf Club, Kingston, NY; Beek-

de Partie Garde Manger, Stony Hill Inn,

man Arms, Rhinebeck, NY. Sous Chef, An

Hackensack, NJ.

DARRYL J. MOSHER, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

American Place, NYC; Maison Le Blanc, New Milford, CT.

Education: BS, Syracuse University, Syracuse, NY. Certificate, Rensselaer Polytechnic Institute, Troy, NY. Professional Experience: Acting President, Brittany Hollow Farm, Red Hook, NY. Program Manager, Senior ProdCulinary Arts Faculty | 121


MICHAEL PARDUS ’81, PROFESSOR—CULINARY ARTS

Castel de Tres Girad, Morey-Saint-Denis

Studied with Chef Daniel Jarlot at Auberge

Education: BS summa cum laude, Johnson &

Gevery Chambertin, France. Sous Chef,

Wales University, Providence, RI. AOS with

Otter Bay Company, Spokane, WA. Rounds-

honors, CIA. Professional Experience:

man, Gambino’s Italian Restaurant, Moscow,

Executive Chef, The Swiss Hotel, Sonoma,

ID. Chef, Red Lantern Inn, Mount Kisco,

CA. Freelance Chef, Napa Valley, CA. Sous

NY; Biscuitroot Park, Moscow, ID. Prep

Chef, Mustard’s Grill, Yountville, CA; The

Cook, Moreno’s Sea Swiper, Moscow, ID.

Country Inn at Princeton, Princeton, MA.

Awards: Valedictorian, Academic Achieve-

Saucier, Miramonte Restaurant, St. Helena,

ment Award, CIA, 1988.

CA; Las Colinas Sports Club, Dallas. Chef, Arturo’s Ristorante, Worcester, MA. Awards: Outstanding Community Service Award, New Paltz Healthy Food Initiative, Ulster County YMCA, 2006. East Coast Regional Winner, Maple Leaf Farms Duckling Recipe Contest, 1999.

ROBERT A. PERILLO ’86, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

KATHERINE M. POLENZ ’73, PROFESSOR—CULINARY ARTS Education: BPS, State University of New York, Empire State College, Saratoga Springs, NY. AOS, CIA. Professional Experience: Chef, Shire at Culverton Adult Care Facility, Rochester, NY. Kitchen Supervisor, Rochester Jewish Home and Infirmary (Kosher facility), Rochester. Assistant Food-

Education: AOS, CIA. Professional Experi-

service Director, Westminster Choir College,

ence: Chef-Instructor, Chef Coordinator,

Princeton, NJ. Executive Chef, National

French Culinary Institute, NYC. Chef,

Hotel, Frenchtown, NJ; Sergeantsville

Bolzano’s, NYC. Opening Chef, Schiller’s

Inn, Sergeantsville, NJ; Beekman Arms,

Liquor Bar, NYC. Sous Chef, Balthazar

Rhinebeck, NY. Meat Cutter, Maresca and

Restaurant, Le Madri Restaurant, NYC.

Sons, Sergeantsville. Chef de Cuisine, Good

Opening Sous Chef, Patroon, NYC. Visiting

Enough to Eat, High Falls, NY. Chef/Owner,

Chef, Symposium, Cartoceto, Italy; Cacciani,

The Pampered Palate, off-premise catering

Frascati, Italy. AM Sous Chef, Symphony

(specializing in nutritional food preparation).

Cafe, NYC. Tournant, Aureole Restaurant,

Awards: Taste of the Hudson Valley, Appe-

NYC. Chef, Bay Club Restaurant, Kapalua

tizer/Soup category, 1988. The Ginsberg’s

Bay Hotel, Lahaina, HI. Poissonier, La

Award 1987. Member: Women Chefs and

Panetière, Rye, NY. Tournant, Sous

Restaurateurs. ACF. Past Vice President and

Chef, Cafe Evergreen, Pearl River, NY.

Committee Chair, Mid-Hudson Culinary

Tournant, Saucier, Livanos Restaurant,

Association.

White Plains, NY.

WILLIAM PHILLIPS ’88, ASSOCIATE PROFESSOR—CULINARY ARTS

HEINRICH RAPP, ASSOCIATE PROFESSOR—CULINARY ARTS Education: Graduate of St. Gallen Hotel/

Education: AOS with high honors, CIA. Uni-

Restaurant School, Switzerland. Apprentice-

versity of Idaho, Moscow, ID. Professional

ship: Switzerland. Professional Experience:

Experience: Chef, Red Sage Restaurant,

Commis/Tournant, Palace Hotel, Wengen,

Washington, DC. Chef Pâtissier, Chef de

Switzerland. Commis Garde Manger, Hotel

Cuisine, Maxime’s, Granite Springs, NY.

Quellenhof, Bad Ragar, Switzerland. Chef

122 | Culinary Arts Faculty


Hotel Excelsior, Hong Kong. Executive Sous

SERGIO REMOLINA, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

Chef, Hotel Equatorial, Kuala Lumpur,

Education: Diploma of Cuisine and Pâtis-

Garde Manger, Hotel Belmont, Bermuda;

Malaysia. Executive Chef, Hotel Equatorial,

serie, Le Cordon Bleu, Paris, France. Profes-

Singapore; Rudy’s Restaurant, CT. Awards:

sional Experience: Director and Instructor,

Marc Sarrazin Trophy (CIA team), Salon of

Restaurante Scholl, IGES, Queretaro, Qro,

Culinary Art, NYC, 1997, 1996. Medal of the

Mexico. Host, Arriba Juarez, Channel 56 Tele-

French Government for Culinary Excellence,

visa. General Manager, Executive Chef/Co-

Salon of Culinary Art, NYC 1985.

Owner, Restaurante Mision Guadalupe, Cd Juarez Chihuahua, Mexico. Chef-Instructor,

JOHN REILLY ’88, CEC, ASSOCIATE PROFESSOR—CULINARY ARTS

Sub-Director, Centro Culinario Ambrosia,

Education: AOS, CIA. Professional Experi-

versidad del Claustro de Sor Juana, Mexico

Mexico City, Mexico. Chef-Instructor, Uni-

ence: Executive Sous Chef, Hotel Metropol,

City; Grupo Trico, Mexico City; Universidad

Moscow, Russia. Sous Chef, Hotel Splugen-

Anahuac del Sur, Mexico City. Chef/Owner,

schloss, Zurich, Switzerland; Cafe Madeline,

Restaurante Placeres y Milagros, Mexico

Gallows Bay, St. Croix, U.S. Virgin Islands;

City. Director of Foodservice, Heinz Mexico

Radisson Empire Hotel, NYC. Chef

SA de CV, Mexico City. Consultant and

Entremetier, Maritime Hotel Koln, Zurich.

Executive Chef, Rosa Mexicano at Lincoln

Chef Garde Manger, Grand Hotel Kurhaus

Center, NYC. Corporate Chef, Culinary

Alpina, Switzerland. Roundsman, Hyatt

Director, Restaurantes Bar La Mansion, Mex-

Regency, Minneapolis. Cook, Klondike

ico. Operational Director, Grupo Industrial

Hotel, Skagway, AK. Awards: Best of Show

Intermex SA de CV, Mexico City. Executive

(Fish), First Prize, Salon of Culinary Art,

Chef, Les Ambassadeurs, Mexico City; Mexi-

NYC, 2010. Gold Medal, Salon of Culinary

can Embassy, France. Line Chef, Les Zygo-

Art, NYC, 2009. Marc Sarrazin Trophy (CIA

mates, Paris. Cook, Les Ambassadeurs, Hotel

team), Salon of Culinary Art, NYC, 2007,

de Crillon, Paris; L’Excuse, Paris; La casa de

2006. Third Place, Hot Foods Cooking Com-

Pablo, Mexico City. Supervisor of Opera-

petition, Chefs Association of Westchester

tions and Quality Control, La Baguette, Mex-

and Lower Connecticut, 2006. Five Silver

ico City. Awards: First Prize (Meat), Salon of

Medals, Cold Food category (CIA Culinary

Culinary Art, 2011. Gold Medal, Salon of

Team 2000), International Culinary

Culinary Art, NYC, 2009. Third Place, Con-

Olympics, Erfurt, Germany. Hot Foods class

test Jorge Calvo Delgado, Santa Cruz de la

winner and triple Gold Medal winner in

Sierra, Bolivia, 1998. Member: Académie

Cold Food (CIA Culinary Team 2000), Hote-

Culinaire de France.

lympia Salon Culinaire, London. Team Silver Medal, Modified Hot Food Competition at the International Hotel, Motel, and Restaurant Show, NYC. Gold and Silver Medals, New Hampshire Culinary Classic, 1998.

Culinary Arts Faculty | 123


THEODORE ROE ’91, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

ERIC L. SCHAWAROCH ’84, CHE, ASSOCIATE PROFESSOR—CULINARY ARTS

Education: AOS, CIA. Apprenticeship:

Education: BPS, Empire State College,

Bistro Roti, San Francisco, CA. Professional

Saratoga Springs, NY. AOS, CIA. Profes-

Experience: Chef/Consultant, Montage,

sional Experience: Executive Chef, Saks

Aspen, CO. Chef Consultant, Radek Cerny

Fifth Avenue/The Café SFA, NYC; Cov-

Restaurant Group, Niwot, CO and Cherry

eleigh Club, Rye, NY; Sheraton Meadow-

Creek, CO. Executive Chef/Partner, Dazzle

lands Hotel, East Rutherford, NJ; Hotel

Restaurant, Denver, CO. Executive Chef,

Macklowe/Macklowe Conference Center,

Michael’s On East, Sarasota, FL. Executive

NYC; Interstate United/Bankers Trust Com-

Sous Chef, Moose’s, San Francisco. Sous

pany, Harborside, NJ. Chef/Manager, Bocca

Chef, The Swiss Hotel, Sonoma, CA; Mus-

Restaurant, Della Nona Restaurant Corpora-

tard’s Grill, Napa, CA. Member: American

tion, NYC. Executive Sous Chef, The Helms-

Institute of Food and Wine.

ley Palace Hotel, NYC. Night Chef/Sous Chef, Chef Garde Manger, The Plaza Hotel,

GIOVANNI SCAPPIN, CHE, ASSISTANT PROFESSOR—CULINARY ARTS

NYC. Sous Chef, Mark Hopkins Interconti-

Education: Diploma, Recoaro Terme Culi-

United/Bankers Trust Company, NYC. Chef

nary Institute, Recoaro Terme, Italy. First

Garde Manger, Hotel Intercontinental, NYC.

nental Hotel, San Francisco, CA; Interstate

Lower Certificate in English of Cambridge,

Chef Tournant, The River Café, Brooklyn,

Bournemouth, England. Professional Expe-

NY. Awards: Marc Sarrazin Trophy (Cap-

rience: Co-owner/Managing Chef, Finch

tain, CIA team), Salon of Culinary Art, NYC,

Tavern, Croton Falls, NY. Owner/Executive

2007, 2006. Member: Club Chefs of Westch-

Chef, Gigi Trattoria, Rhinebeck, NY. Corpo-

ester. La Toques Blanches. National Execu-

rate Chef, Toscorp, NYC. Owner and Culi-

tive Chefs Association. ACF.

nary Consultant, Bigoli, Inc., NYC. Executive Opening Chef, Bice Ristorante, Palm Beach,

THOMAS SCHNELLER, CHE, ASSOCIATE PROFESSOR—CULINARY ARTS

FL and Washington, DC. Executive Chef, Le

Education: Ulster Community College,

Chef/Corporate Chef, Bice Group, NYC.

Madri, NYC; Moreno, NYC; Castellano,

Stone Ridge, NY. Professional Experience:

NYC. Chef, Ristorante Villa Fossati, Milan,

Chef/ Owner, Schneller’s Restaurant,

Italy; Grand Hotel Sestriere, Piedmonte,

Kingston, NY. Assistant Chef and Manager,

Italy; Italian Military Service, Belluno, Italy;

Schneller’s Caterers, Kingston, NY.

Grand Hotel Neroniane, Montegrotto Terme,

Chef/Caterer, Lubin’s Restaurant, Steamboat

Italy. Chef Tournant, Grand Hotel Excelsior,

Springs, CO. Bartender/Waiter, Bear Café,

Venice, Italy. Awards: Guest Chef, James

Bearsville, NY. Meat Fabricator/Buyer,

Beard House, NYC. Author: Italian Cooking

Schneller’s Meats, Kingston, NY. Author:

at Home. A Tavola! Co-author, Cucina &

Kitchen Pro Series: Guide to Poultry Identifica-

Famiglia. Member: Federation of Italian

tion, Fabrication, and Utilization. Kitchen Pro

Chefs.

Series: Guide to Meat Identification, Fabrication, and Utilization. Member: Kingston Uptown Business Association.

124 | Culinary Arts Faculty


MICHAEL SKIBITCKY, PC III, CEC, ASSOCIATE PROFESSOR—CULINARY ARTS

Sous Chef/Executive Sous Chef, Four Sea-

Education: Chef’s Degree, Westminster Tech-

sons Hotel, San Francisco, CA. Cook, Four

nical College, London. Apprenticeships: Le

Seasons Hotel, Austin, TX, Chicago, IL.

Chicago, IL. Banquet Chef and Private Club Chef, Four Seasons Resort, Las Colinas, TX.

Gavroche (Roux Brothers), Connaught Hotel Experience: Executive Chef/Director of Fac-

RUDY SPECKAMP, CMC, LECTURING INSTRUCTOR—CULINARY ARTS

ulty, Executive Chef/Instructor, California

Education: Humanistisches Gymnasium,

Culinary Academy, San Francisco. Executive

Kaufbeuren, Germany. Berufsschule Bad

(Savoy Hotel Group), London. Professional

Chef, Saucon Valley Country Club, Bethle-

Wörishofen, Germany. Apprenticeship:

hem, PA; Cold Spring Harbor Country Club,

Hotel-Sanatorium Eichwald, Bad Wör-

Cold Spring Harbor, NY; Glen Oaks Coun-

ishofen. Professional Experience: Senior

try Club, Westbury, NY; United Nations,

Culinary Consultant, CIA Consulting, Hyde

NYC. Chef de Cuisine, Hotel Pierre (Four

Park, NY. Executive Chef/Proprietor, Rudys’

Seasons), NYC. Executive Sous Chef, Inn on

2900, Finksburg, MD. General Manager,

the Park Hotel (Four Seasons), London.

Harvey Marshall Enterprises, Reisterstown,

Awards: Menu Design of the Year Award,

MD. Chef/Proprietor, Capriccio, Baltimore,

Country Clubs of the U.S., 1991.

MD. Executive Chef, General Manager, Samuel Owings 1767, Owings Mills, MD.

DAVID F. SMYTHE, CCE, CEC, PROFESSOR—CULINARY ARTS

Executive Chef, Colonial Inn, Hamden, CT;

Education: Adirondack Community College,

Rotisserie Normande, New Haven. Chef

Glens Falls, NY. Professional Experience:

Entremetier, Restaurant Humplmayr,

Poor Lads, New Haven, CT. Sous Chef,

Executive Chef, The Queensbury Hotel,

Munich, Germany; Hotel Montreux Palace,

Glens Falls, NY; Benchmark Restaurant,

Montreux, Switzerland; Hotel Storchen,

Santa Rosa, CA; Trident Restaurant, Sausal-

Zurich, Switzerland. Chef Gardemanger,

ito, CA; The Anvil Inn, Fort Edward, NY;

Hotel Bellevue, Lausanne, Switzerland. 1st

The Country Gentleman, Saratoga, NY;

Commis Gardemanger, Hotel Du Rhone,

Yulupa Country Club, Santa Rosa, CA. Chef,

Geneva, Switzerland; Hotel Europaischer

Good Karma Cafe, San Francisco; Happy

Hof, Baden-Baden, Germany. Commis

Folks Natural Foods Restaurant, Maui, HI.

Gardemanger, Hotel Hilton, Berlin, Ger-

Owner/Chef, Mama’s Royal Cafe and Grist

many. Awards: Chef Professionalism Award,

Mill, Glen Ellen, CA. Awards: Marc Sarrazin

Northeast Region, ACF, 2008. Governor’s

Trophy (CIA team), Salon of Culinary Art,

Citation, State of Maryland, 2004, 1992,

NYC, 1997, 1996. Member: ACF. Chairman,

1989, 1988. Diamond Star Award, American

Mid-Hudson Junior Chapter.

Academy of Hospitality Sciences, 2003.

BRANNON SOILEAU ’91, CHE, LECTURING INSTRUCTOR—CULINARY ARTS Education: AOS, CIA. Professional Experience: Chef/Owner, Maize: An American Grill, Lafayette, IN; Maize Catering on Columbia, Lafayette; Buon Appetito, Lafayette. Executive Chef, The Pump Room,

Achievement of Excellence, ACF, 2003. Two Gold Medals, U.S. Culinary Team, Culinary World Cup, Luxembourg, 1999; U.S. Culinary Team, Culinary Olympics, Frankfurt, Germany, 1988; U.S. Culinary Team, Culinary Classic, Chicago, IL, 1988. Restaurateur of the Year, Maryland Restaurant AssociaCulinary Arts Faculty | 125


tion, 1994. Best Chef, Baltimore magazine,

amo; La Zagara, Rome, Italy; Zurro, Strom-

1987–1993. Outstanding Culinary Achieve-

boli, Italy; Gourmet, Bergamo. Chef/Owner,

ment Award, Chaîne des Rôtisseurs, 1990.

Ristorante Locust Tree, New Paltz, NY. Con-

Gold Medal, U.S. Culinary Team, World

sultant, Primavera Pizza Kitchen, Downing-

Culinary Arts Festival, Vancouver, Canada,

town, PA. Chef de Cuisine, Pantheon at the

1987. Author: Co-author, Fit at Fifty and

Ritz-Carlton Hotel, Philadelphia, PA. Sous

Beyond: A Balanced Exercise and Nutrition

Chef, Il Fornaio, San Francisco, CA and

Program. Member: ACF.

Corte Madera, CA; Le Madri, NYC. Chef,

SCOTT SWARTZ ’89, CEC, CHE, ASSISTANT PROFESSOR—CULINARY ARTS Education: BS, University of New Haven, New Haven, CT. AOS, CIA. Apprentice-

Le Streghe, NYC. Commis, Barba Blu, Stromboli; Antica Perosa at Cristallo Palace, Bergamo. Author: Italian Cooking at Home.

ships: Le Feu Follet, Mougins, France. La

HOWIE VELIE, CEC, CHE, LECTURING INSTRUCTOR—CULINARY ARTS

Pyramide, Vienne, France. Professional

Professional Experience: Food & Beverage

Experience: Chef-Instructor, The Art Insti-

Director/Executive Chef, Hilton DeSoto

tute of New York City. Dining Room Man-

Savannah Hotel, Savannah, GA. Freelance

ager, Executive Chef, Consultant, Scooter’s

food, restaurant, and technical writer. Corpo-

Ink 2, New Jersey. Café Manager, Restaurant

rate Executive Chef, Majestic America

Associates, NYC. Executive Chef, Rialto

Line/Windstar Cruises, Seattle, WA; Nestlé

Restaurant, NYC. Executive Sous Chef,

Foodservices USA, Cleveland, OH.

Union Square Café, NYC. Sous Chef,

Chef/Owner, Magnolia, Charlottesville, VA.

Lutèce, NYC. Assistant Restaurant Manager,

Chef Educator, Ecco Italy/Ecco Cibo, Char-

Bruxelles; Executive Sous Chef, Bruxelles

lottesville. Executive Chef/Culinary Director,

and Scoozi; United Restaurant Services, New

HCAT Institute/Anne Arundel Community

Haven, CT. Lead Line Cook, Gotham Bar &

College, Arnold, MD. Executive Chef, Shera-

Grill, NYC. Banquet Chef, Catering by Leah,

ton Reston Hotel, Reston, VA. District Exec-

North Brunswick, NJ; Robbins Wolfe Even-

utive Chef, Eurest Dining Services, Compass

teurs, NYC; Le Moulin Catering, Irvington,

Group NA, Bethesda, MD. Executive Chef

NY; Abigail Kirsch, Tappan Hill, NY. Mem-

and Food & Beverage Director, Classic Col-

ber: ACF. Union of Concerned Scientists.

lection of Hotels—Hotel Lombardy and State

Chef’s Collaborative. Northeast Organic

Plaza Hotel, Washington, DC. Third Class

Farming Association.

ALBERTO VANOLI, CHE, ASSISTANT PROFESSOR—CULINARY ARTS Education: Professional qualification in Gastronomy, Guinta Regionale-Assessorato all’Istruzióne, Italy. Certificate, CESCOTConfesercenti, Italy. Professional Experience: Chef de Partie, Ristorante S’apposentu, Cagliari, Italy; No. 9 Park, Boston, MA; Osteria della Brughiera, Almé, Italy; Antica Perosa, Bergamo, Italy; Balzer Cuisine, Berg126 | Culinary Arts Faculty

Petty Officer, U.S. Navy Submarine Service. Awards: First Prize (Meat), Salon of Culinary Art, 2011. First Prize, Salon of Culinary Art, NYC, 2010. Second Prize, Turkey Trendsetter Recipe Contest, National Turkey Federation, 2005. First Prize, Annapolis Mardi Gras Gumbo Competition, Annapolis, MD, 2003. First Prize, Turkey with a Twist Recipe Contest, Sandwich Division, National Turkey Federation, 1999. Member: ACF. Slow Food. Research Chefs Association.


GERARD VIVERITO, CEC, CHE, ASSOCIATE PROFESSOR—CULINARY ARTS

2006. Chef of the Year, Virginia Chefs’ Association, 1987. Winner, Governor’s Cup, Vir-

Education: BS, University of Maryland, Col-

ginia Seafood Challenge, 1986. Author: The

lege Park, MD. AOS, Scottsdale Culinary

Great Chefs of Virginia. Member: Board of

Institute, Scottsdale, AZ. ServSafe® Certifica-

Directors, International Association of Culi-

tion. Professional Experience: Senior Chef-

nary Professionals. ACF. Order of the White

Instructor, Western Culinary Institute, Le

Jacket. Flagon and Trencher Society. Con-

Cordon Bleu, Portland, OR. Chef-Proprietor,

frérie de la Chaîne des Rôtisseurs. L’Ordre

Chef de Cuisine Fine Catering and Cooking

Mondial.

Instruction, Portland. Chef-Instructor, Sur La Table, Portland; Great News Cooking School, San Diego, CA. Executive Chef, Scalini, Del Mar, CA; Tupelo in the Gaslamp, San Diego; Atlantic Yacht and Ship, Dania, FL. Corporate Executive Sous Chef/Pastry Chef, Le Chateau de Bordeaux, St. John, U.S. Virgin Islands. Awards: Great Chef of San Diego, National Kidney Foundation, 1999–2001. First Place, Hot Licks Hot Sauce Competition, San Diego. Best American Restaurant Cuisine, Gaslamp Quarter Association, San Diego. First Place, Burger Yacht Rendezvous Cook-off, Miami, FL. First Place, Jackson Hole Culinary Arts Show, Wyoming. Member: Board of Advisors, Passionfish. Chef Rôtisseur, Confrérie de la

GREGORY ZIFCHAK ’80, ASSOCIATE PROFESSOR—CULINARY ARTS Education: AOS, CIA. Professional Experience: Entremetier, The Petroleum Club of Houston. Assistant Garde Manger, The Inn on the Park, London, England. Chef de Partie, The Inn on the Park, Houston. Etager, The Frantel Windsor Hotel, Paris, France; Vettard Restaurant, Lyon, France; The Frantel Lyon, Lyon. Sous Chef, The Woodlands Inn and Country Club, The Woodlands, TX; The Ritz-Carlton Hotel, Chicago. Executive Chef, Zincs Brasserie/Restaurant, Chicago; Ciel Bleu Restaurant, The Mayfair Regent Hotel, Chicago. Member: American Institute of Wine and Food.

Chaîne des Rôtisseurs. Vice President, ACF, Pacific Northwest Chapter.

Hospitality and Beverage Management

JONATHAN A. ZEARFOSS, CEC, CCE, CCP, PROFESSOR—CULINARY ARTS Mary, Williamsburg, VA. Nutritional Cuisine

KENNETH CARLSON ’74, PROFESSOR—HOSPITALITY AND SERVICE MANAGEMENT

course, CIA. EFNRA sanitation course,

Education: BS, State University of New

Thomas Nelson Community College, Hamp-

York College of Technology at Utica-Rome.

Education: AB, College of William and

ton, VA. Supervisory management courses,

AOS, CIA. Professional Experience:

American Academy of Independent Studies.

Cook, Deangelo’s Catering, Scranton, PA;

Professional Experience: Cook, Waiter, The

Chawla’s Restaurant, Poughkeepsie, NY.

Greenhouse Restaurant, Radnor, PA. Waiter,

Pantry Cook, Treasure Chest, Poughkeepsie,

Sheraton Patriot Inn. Cook, Shamrock Food

NY. Captain, Stone Hedge, Ridgefield, CT.

Service, Williamsburg. Assistant Chef, The

Owner, Carlson’s Catering, Highland, NY.

Trellis Restaurant, Williamsburg. ACF

Awards: CIA Faculty Member of the Year,

Apprentice Instructor. Awards: Culinary

1981. Member: Past President, Culinary

Instructor Hall of Fame, Chef2Chef.Net,

Teachers Association. Hospitality and Beverage Management Faculty | 127


EZRA EICHELBERGER, CHE, PROFESSOR—HOSPITALITY AND SERVICE MANAGEMENT

CHARLES A. GARIBALDI ’84, LECTURING INSTRUCTOR—HOSPITALITY AND SERVICE MANAGEMENT

Education: BS, Southern Illinois University.

Education: AOS, CIA. Professional Experi-

Professional Experience: Associate Dean,

ence: Captain/Manager, Front Waiter, Coco

Curriculum and Instruction, CIA. Dining

Pazzo, NYC. Manager, Allyn’s Restaurant

Room Manager/Maître d’Hôtel, Greene

and Cafe, Millbrook, NY. Maître d’Hotel and

Street Cafe, NYC. General Manager, 65 Irv-

Manager, Giovanni, NYC. Captain and Wine

ing Place, NYC. Maître d’Hôtel, Island Grill,

Captain, Bertrand, Greenwich, CT. Front

NYC. General Manager/Maître d’Hôtel,

Waiter, An American Place, NYC. Captain,

Andiamo!, NYC. General Manager, The Stu-

The Stanhope Dining Room, NYC; Tapes-

dio, Nashville, TN. Awards: Second Place,

tries, Greenwich, CT. Waiter and Barkeep,

Leadership Initiative Award for Excellence

Marcel’s, West Park, NY. Awards: Marc Sar-

and Innovation, Center for the Advancement

razin Trophy (CIA team), Salon of Culinary

of Foodservice Education, 2011, 2009; Teach-

Art, NYC, 2006.

ing Competition, Foodservice Educators Learning Community (FELC), 2011; National Honey Board’s Lesson Plan Contest, FELC 2009.

COURTNAY KASIN, LECTURING INSTRUCTOR—HOSPITALITY AND SERVICE MANAGEMENT Education: BS, Cornell University School of Hotel Administration, Ithaca, NY. AAS,

JOHN W. FISCHER ’88, ASSOCIATE PROFESSOR—HOSPITALITY AND SERVICE MANAGEMENT

sional Experience: Restaurant Manager, Tav-

Education: MS, Walden University, Min-

erna Banfi, The Statler Hotel, Cornell

neapolis, MN. BA, Swarthmore College,

University, Ithaca. Owner/Manager, Dijon

Swarthmore, PA. AOS, CIA. Professional

Bistro/Mustard, Ithaca; Epernay: A French

Experience: General Manager, Morrell Wine

Brasserie, Montclair, NJ. General Manager,

Champlain College, Burlington, VT. Profes-

Bar & Café, NYC. Manager and Wine Direc-

Isabella’s, BR Guest Restaurant Group, NYC.

tor, Fresco by Scotto, NYC. Manager,

Manager, Atlantic Grill and Blue Water Grill,

Carmine’s, NYC. CellarMaster, Rainbow!,

BR Guest Restaurant Group, NYC. Assistant

NYC. Service Manager, Wine Director and

Manager, Food & Beverage and Housekeep-

Beverage Manager, Campagna, NYC.

ing, Pierre Hotel, Four Seasons, NYC. Flight

Restaurant Manager, Arizona 206 & Café,

Attendant Training Officer, Delta Airlines

NYC. Wine Manager and Floor Manager,

Business Express, NYC. Concierge, Radisson

Manhattan Ocean Club, NYC. Maître d’ and

Hotels, Burlington.

Wine Director, Mondrian, NYC. Restaurant Director, Hudson River Club, Inc., NYC.

HEATHER KOLAKOWSKI ’02, CHE, ASSISTANT PROFESSOR—HOSPITALITY AND SERVICE MANAGEMENT

Awards: National Best Book Award—Cook-

Education: BS, Cornell University, School of

Manager, Beverage Manager and Wine

books/International Category for Bistros and

Hotel Administration, Ithaca, NY. AOS, CIA.

Brasseries, USA Book News, 2008. Author:

Professional Experience: Food and Bever-

Kitchen Pro Series: Cheese Identification, Classifi-

age Coordinator; On-Call Banquet Server;

cation, and Utilization. Bistros and Brasseries. At

Certified TIPS Trainer; Assistant Manager for

Your Service. Member: Editorial Board, Cheers.

Room Service, The Peak, Westbank Grill,

128 | Hospitality and Beverage Management Faculty


and Lobby Lounge; The Four Seasons Resort, Jackson Hole, WY. Assistant Manager, Garden Terrace Lounge, Four Seasons Hotel, Washington, DC; The Peninsula Grille, Warrington, PA. Front-of-the-House Fellow, Escoffier Restaurant, CIA. Banquet Server, The Statler Hotel, Ithaca. Teaching Assistant, Cornell University, School of Hotel Administration, Ithaca. Awards: Manager of the Quarter Award, Four Seasons Hotel, Washington, DC, 2004. Member: Women Chefs and Restaurateurs. Network of Executive Women in Hospitality. Cornell Hotel Society.

STEVEN KOLPAN, CWE, CHE, PROFESSOR—WINE STUDIES AND THE CHARMER SUNBELT GROUP ENDOWED CHAIR IN WINE AND SPIRITS Education: BA with honors, State University of New York, College at New Paltz. Professional Experience: Senior Producer/Writer, Learning Resources Center, CIA. Sommelier and Maître d’Hôtel, Depuy Canal House, High Falls, NY; 1820 House, Stone Ridge, NY. Wine and Food Consultant, Roger Smith Hotel, NYC; Free State Brewery, Lawrence, KS; PepsiCo; Frito-Lay; Guinness International; American Specialty & Craft Beer Co.; Foodcom, Inc.; International Olive Oil Council. Editor and Project Director, Olive Oil: A Guide for Culinary Professionals. Wine Columnist, Salon.com. Wine Columnist and Contributing Editor, The Valley Table. Contributing Writer, Wine & Spirits; Wine from Spain News: International Cookbook Revue; The National Culinary Review. Wine and Food Critic, The Daily Freeman, Kingston, NY. Food and Culture Writer, Up River/Down River magazine. Art and Media Critic, The Woodstock Times, Woodstock, NY. Executive Director, Ulster County Council for the Arts.

One-Artist Exhibition, Museum of Modern Art, NYC; Retrospective Exhibition: Miami Center for Contemporary Art, Miami; Memorial Art Gallery, Rochester, NY; San Francisco Art Institute. Faculty Member, Ulster County Community College, Stone Ridge, NY; State University of New York at New Paltz; Ramapo College of New Jersey, Mahwah, NJ. Awards: Wine & Spirits magazine Best Books of 2010 for Exploring Wine, 2010. James Beard Foundation Award, Beverage Book of the Year for WineWise, 2009. Georges Duboeuf Wine Book of the Year for WineWise, 2009. Distinguished Service Award, Italian Trade Commission for Commitment and Contributions to Italian Wine, 2009. Educator of the Year, European Wine Council, 2007. Versailles Book Prize for Best American Wine Book and Golden Circle Award, Best Global Wine Book for A Sense of Place, 1999. Author: Exploring Wine: The Culinary Institute of America’s Complete Guide to Wines of the World. WineWise. Italian Cooking at Home. A Sense of Place: An Intimate Portrait of the Niebaum-Coppola Winery and the Napa Valley. Member: Society of Wine Educators. Fellow, National Endowment for the Arts. New York State Council on the Arts. Creative Artists Public Service.

VINCENZO LAURIA, ASSOCIATE PROFESSOR—HOSPITALITY AND SERVICE MANAGEMENT Education: BA, Istituto Professionale di Stato per IL Commericio, Vittorio Veneto, Naples, Italy. Certified Sommelier, Sommelier Society of America, NYC. Professional Experience: Dining Room Manager/Server, Aroma Osteria, Wappingers Falls, NY. Wine Captain and Dining Room Director, Xavier’s Restaurant Group, Garrison, NY. General Manager, Eddie’s Gourmet Pizza, Wappingers Falls. Author: A Tavola! Member: Sommelier Society of America.

Hospitality and Beverage Management Faculty | 129


BRUCE W. LAVENDER ’82, LECTURING INSTRUCTOR—HOSPITALITY AND SERVICE MANAGEMENT

Denmarc Limited, Poughkeepsie, NY; Treas-

Education: AOS, CIA. Professional Experi-

ton Lincoln Inn, Worcester; Thad’s,

ence: General Manager, Bois d’Arc, Red

Woonsocket, RI; Barrister’s, Worcester.

ure Chest, Poughkeepsie. Waiter/Bartender, Treasure Chest, Poughkeepsie. Waiter, Shera-

Hook, NY. Maître d’Hôtel and Sommelier, Le Pavillon, Poughkeepsie, NY. Head Captain, The Plumbush, Cold Spring, NY. Awards: Schieffelin Award for Outstanding Participation in Wine and Spirits.

MAURO M. SESSAREGO, ASSOCIATE PROFESSOR—HOSPITALITY AND SERVICE MANAGEMENT Education: MS, Rochester Institute of Technology, Rochester, NY. BPS, State University

DOUGLASS D. MILLER ’89, CSS, CHE, ASSISTANT PROFESSOR—HOSPITALITY AND SERVICE MANAGEMENT

of New York, Empire State College, Saratoga

Education: BPS, State University of New

Owner/Manager, Le Firme Restaurant,

York, Empire State College, Saratoga

Genoa, Italy. Manager, Morgan Restaurant,

Springs, NY. AOS, CIA. Professional Expe-

Greenwich, CT; Remi Restaurant, NYC; Le

rience: Assistant Director of Food and Bever-

Madri Restaurant, NYC. Partner/General

age, Four Seasons Hotels and Resorts, Santa

Manager, Maxx Restaurant, NYC. General

Barbara, CA. PM Manager, California Bistro,

Manager, Moreno’s Restaurant, NYC.

Four Seasons Hotels and Resorts, Aviara,

Harry’s Bar, Genoa, Italy. Awards: Marc Sar-

Springs, NY. Istituto Tecnico Nautico, Genoa, Italy. Professional Experience:

CA. Opening Room Service Manager, Four

razin Trophy (CIA team), Salon of Culinary

Seasons Hotels and Resorts, San Francisco,

Art, NYC, 2007, 2006.

CA. Room Service Manager, Executive

sons Hotels and Resorts, Las Vegas, NV.

MICHAEL WEISS, THE CHARMER SUNBELT GROUP ENDOWED CHAIR IN WINE AND SPIRITS, PROFESSOR—WINE STUDIES

Assistant Bar Manager, Four Seasons Hotels

Education: BS, State University of New York,

and Resorts, NYC. Opening Manager, Clos-

Empire State College, Saratoga Springs, NY.

ing Manager, Coco Pazzo Restaurant, Wash-

CEGEP, Dawson College, Montreal, Canada.

Steward, Assistant Restaurant Manager, Assistant Lobby Lounge Manager, Four Sea-

ington, DC. Assistant PM Restaurant

New York Hotel Management School, NYC.

Manager, Bristol Grill; Banquet Manager;

Professional Experience: Wine Journalist,

Wyndham Bristol Hotel, Washington, DC.

Hudson Valley Connoisseur. Editorial Contribu-

Member: United States Bartenders’ Guild,

tor, Santé, Associated Press, National Culinary

Certified Spirits Professional.

PHILIP PAPINEAU, ASSISTANT PROFESSOR—HOSPITALITY AND SERVICE MANAGEMENT Education: BA cum laude, Worcester State College, Worcester, MA. Professional Experience: Dining Room Director, Dale Miller, Albany, NY. Manager/Maître d’Hôtel, Brendan’s at the Airport, Wappingers Falls, NY; 130 | Hospitality and Beverage Management Faculty

Review. Wine Judge, international food and wine competitions. Adjunct Professor, New School University, NYC. Chef-Sommelier, Breakers Hotel, Palm Beach, FL. Maître d’Hôtel, Don Cesar, St. Petersburg, FL. Head Sommelier, Colony Beach Resort, Long Boat Key, FL; Arnauds, New Orleans, LA. Wine Judge, National Restaurant Association. Awards: Wine & Spirits magazine Best Books of 2010 for Exploring Wine, 2010. Beverage


Book of the Year, James Beard Foundation;

bia-Greene Community College, Hudson,

and Georges Duboeuf Wine Book of the

NY. High School Mathematics Teacher,

Year, both for WineWise, 2009. Distinguished

Catskill Central School District, Catskill, NY.

Service Award, Italian Trade Commission,

Awards: Who’s Who Among America’s

2009. Wine Educator of the Year, European

Teachers, 1998.

Wine Council, 2007. Diploma of Honor, Corporation des Cignerons de Champagne, 1998. Author: WineWise. Exploring Wine. Member: Sommelier Society of America, East Coast Chapter.

JAMES V. BRADY, CHE, ASSOCIATE PROFESSOR—LIBERAL ARTS Education: MA; BA, summa cum laude; Marist College, Poughkeepsie, NY. Professional Experience: Training and Organiza-

Liberal Arts REGINA DAHLGREN ARDINI, ASSISTANT PROFESSOR—ENGLISH AS A SECOND LANGUAGE

tional Development Manager, H. O. Penn Machinery Company, Inc., Poughkeepsie, NY; Adjunct Professor, Marist College, Poughkeepsie, NY; Marketing & Training Director, Corporate Consultants Intl., Inc.,

Education: MS, State University of New York

Hudson, NY. Awards: Excellence in Psychol-

at New Paltz. BA, Fordham University,

ogy Award, Marist College, 1994. Who’s

Bronx, NY. Professional Experience:

Who in American Universities, 1993–1994.

Adjunct Lecturer, Supervisor—TESOL

Kent Memorial Scholarship, 1993. Miller

(Teachers of English to Speakers of Other

Scholarship, 1992–1994.

Languages) Practicum, Haggerty English Language Program, State University of New York at New Paltz. Instructor, Ulster BOCES, Port Ewen, NY. Adjunct Instructor, Dutchess Community College, Poughkeepsie, NY; Ulster County Community College, Kingston, NY. English as a Second Language Instructor, Consultant, Best Resource Center, Inc., Newburgh, NY. Instructor, Webjogger Internet Services, Tivoli, NY. Editor, W. W. Norton & Company, NYC. Member: TESOL. New York State TESOL.

VIVIAN C. CADBURY, ASSOCIATE PROFESSOR—WRITING AND COMMUNICATIONS Education: MA, BA with honors and highest distinction in English, University of Illinois at Chicago. Graduate research, University of Oxford, Oxford, U.K. Professional Experience: Adjunct Instructor, Ulster County Community College, Stone Ridge, NY; Dutchess Community College, Poughkeepsie, NY. Tutor for students at Oakwood School, Poughkeepsie. Educational Writer, Queue, Inc., Bridgeport, CT. English

BONITA BOGUSH, ASSOCIATE PROFESSOR—LIBERAL ARTS

Teacher, The Doane Stuart School, Albany,

Education: MEd, The Pennsylvania State

Hyde Park, NY and Millbrook, NY school

University, University Park, PA. BS with high

districts. Teaching Assistant, University of Illi-

NY. English Teacher (Permanent Substitute),

distinction, The Pennsylvania State Univer-

nois at Chicago. Awards: People’s Choice

sity, State College, PA. Professional Experi-

Award—Best Poster, A Taste for Writing, Food-

ence: Coordinator, Pre-Vocational Education

service Educators Network International,

Program; Adjunct Faculty Member, Depart-

2008. Author: A Taste for Writing: Composition

ment of Alternative Learning; Testing

for Culinarians. Member: National Council of

Coordinator, Office of Admissions; ColumLiberal Arts Faculty | 131


Teachers of English. Conference on College

dows on the World, NYC. Speech Writer for

Composition and Communication. National

Joseph Baum. Owner, La Bonne Femme

Association for Developmental Education.

LINA CASTELLANOS HERMBERG, ASSISTANT PROFESSOR— FOREIGN LANGUAGE Education: MEd, Carthage College, Kenosha, WI. Licenciature en Español e Inglés, Universidad Pedagógica Nacional, Bogotá, Colombia. Professional Experience: Spanish Instructor, Dominican College, Orangeburg, NY; University of Wisconsin— Eau Claire, Eau Claire, WI; 21st Century Preparatory School, Racine, WI. Spanish Instructor, Target Language Expert (TLE), Advising Center Assistant, Carthage College, Kenosha, WI. Translator, The Journal Times, Racine. English Instructor, Anglo American High School, Bogotá. English Tutor, Universitaria Unitec, Bogotá. Teaching Assistant, Universidad Pedagógica Nacional, Bogotá. Member: New York State Association of Foreign Language Teachers. Northeast Modern Language Association.

IRENA CHALMERS, PART-TIME INSTRUCTOR—WRITING AND COMMUNICATIONS Education: Graduate Program, Queens Square Neurological Institute, London, England. Graduate Nurse, Royal Hospital, London. Professional Experience: Cookbook Author and Publisher. Columnist, Chef, Food Arts, Food & Wine, Gastronomica, The New York Times, and Nation’s Restaurant News. Food Essayist, WAMC Northeast National Public Radio. Columnist and Food Consultant, Modern Maturity and Cook’s Illustrated; Epicurious, CuisineNet, and Family Time Web sites. Consultant, The Rainbow Room, NYC; Win-

132 | Liberal Arts Faculty

Culinary Center and Cooking School. Staff Member, Columbia-Presbyterian Neurological Institute. Awards: Best Food Book for Professionals in the U.S.A. (2008) and the World (2009) for Food Jobs, Gourmand World Cookbook Awards Committee. Recipient of 12 Julia Child/IACP Cookbook Award. Woman of the Year in Food, New York University, 1989. Who’s Who of Food and Beverage in America, James Beard Foundation, 1988. Honor of La Bonne Vie Champenoise. Ten Tastemaker awards for various publications. Author: Food Jobs. Great American Food Almanac. The Great Food Almanac. Working Family Cookbook. Food Professionals Guide. Good Old Food. American Bistro. Member: Founding Member, Past President, International Association of Culinary Professionals; Les Dames d’Escoffier.

DR. MAUREEN COSTURA, ASSISTANT PROFESSOR—LIBERAL ARTS Education: PhD, MA, Cornell University, Ithaca, NY. BA, Dickinson College, Carlisle, PA. Professional Experience: Teaching Assistant, Instructor, Cornell University, Ithaca. Excavation Director, French Azilum Archaeological Fieldschool, Pennsylvania State Historic Site, Towanda, PA. Archival Specialist and Curatorial Assistant, Sampson World War II Veterans Museum, Romulus, NY. Crew Chief, Cornell University Robert Treman State Park Excavation, Ithaca; Mehrengar Trust Naguar Fort Excavation, Nagaur, India; Barbados Ethnohistorical Project and Fieldschool, Holetown, Barbados and St. Vincent. Crew Member, Preliminary Fieldwork, Lago Yojoa and Roatan Island, Honduras. Crew Member and On-site Laboratory Supervisor, Indiana Department of Natural Resources, New Harmony, IN. Crew Member, Lord Stirling Manner Fieldschool, Basking Ridge, NJ. Awards: Christine Wilson Award, Society for the Anthropology of Food


and Nutrition, 2010. Research Grant, Mario Einaudi Center for International Studies; Jacob and Hedwig Hirsch Bequest. Sage Fellowship, Cornell University, Ithaca. Member: American Anthropological Association. Society for the Anthropology of Food and Nutrition. Society for Historical Archaeology. New York State Archaeological Association.

DAVID FLYNN, ASSISTANT PROFESSOR— LIBERAL ARTS Education: MIA, Columbia University School of International and Public Affairs, NYC. BA, Hunter College, City University of New York, NYC. Professional Experience: Adjunct Instructor, School of Business, School of Communications, Marist College, Poughkeepsie, NY. Substitute Teacher,

Boston University, 2007–2009, 2005, 2003, 2000. Member: International Association of Culinary Professionals. Board Member, Association for the Study of Food and Society.

HEDY GOLD, PART-TIME INSTRUCTOR— FOREIGN LANGUAGE Education: MS, State University of New York at New Paltz. BA, Vassar College, Poughkeepsie, NY. AA, Bennett College, Greensboro, NC. NYS Permanent Teaching Certificate. Professional Experience: French Teacher, Hyde Park Central School District, Hyde Park, NY.

ANNE M. HENRY, ASSOCIATE PROFESSOR—WRITING AND COMMUNICATIONS

Inchicore College of Further Education,

Education: MA, BA, State University of New

Dublin, Ireland. President, Setanta Bars, Inc.,

York at New Paltz. Professional Experience:

Brooklyn, NY. Lecturer, Ballsbridge College

Director of Marketing, Advertising, and Out-

of Business Studies, Dublin; Dublin Business

reach; Copy Editor/Writer, The United

School, Dublin. Lecturer, Rathmines Col-

States Chess Federation, New Windsor, NY.

lege, Dublin. Teacher, St. Peter’s College,

Instructor, SUNY New Paltz.

Dublin. Operations Manager, Allstar Moving & Storage, Brooklyn, NY. Consultant, United Nations Development Fund for Women, NYC; Vietnamese Women’s Union, Haiphong, Vietnam; CARE Guatemala, Proyecto EduCAREmos, Santa Elena, Guatemala; United Nations Development Programme, NYC.

SUKI HERTZ, RD, ASSISTANT PROFESSOR—LIBERAL ARTS Education: MS, New York University, NYC. BA, University of Colorado, Boulder, CO. Chefs Training Program, The New York Restaurant School. Professional Experience: Food & Drinks Editor, Recipe Developer, Food Stylist, Nutritionist, Food Network,

BETH FORREST, ASSISTANT PROFESSOR—LIBERAL ARTS

NYC. Contributing Editor and Nutrition

Education: MA, BA, Boston University,

magazines. Culinary Producer/Food Stylist,

Boston, MA. Professional Experience: Lec-

The Ainsley Harriott Show, NBC, NYC. Line

turer, Metropolitan College; Assistant Profes-

Cook, L’Argenteuil, NYC; Little Nell, Aspen,

Consultant, Food & Wine, Shape, Fit Pregnancy

sor, Programs in Food and Wine, Boston

CO. Sous Chef, Great Performances Cater-

University. Lecturer, The Cambridge School

ing. Nutrition Counselor, The Renfrew Cen-

of Culinary Arts, Cambridge, MA. Event

ter, NYC. Adjunct Instructor, New York

Coordinator, Center for Millennial Studies,

University, Department of Nutrition & Food

Boston University. Teaching Assistant/

Studies, NYC; The Natural Gourmet Cook-

Teaching Fellow, History Department,

ery School, NYC. Awards: Teaching Fellow-

Boston University. Awards: Travel grants, Liberal Arts Faculty | 133


ship, New York University. Merit Scholar-

Awards: CIA Faculty Member of the Year,

ship, Les Dames d’Escoffier. André Soltner

2009. Hay-Nicolay Dissertation Prize, Abra-

Grand Merit Scholarship, American Institute

ham Lincoln Institute and Abraham Lincoln

of Wine & Food. Member: American Dietetic

Association, 2009. Gilder Lehrman Institute

Association.

of American History Fellow, City University

RICHARD P. HORVATH, PROFESSOR— WRITING AND COMMUNICATIONS

Editor, History and Culture of the Americas.

of New York Graduate School, 2002. Author:

Education: PhD, Stanford University, Stan-

Member: New York Law School Law Review.

ford, CA. MA, University of Rochester, Rochester, NY. AB, magna cum laude, DartExperience: Visiting Assistant Professor,

DR. ANNA D’ANIELLO KOSSMANN, ASSOCIATE PROFESSOR—FOREIGN LANGUAGE

Department of English, Marist College,

Education: Italian Doctorate, summa cum

mouth College, Hanover, NH. Professional

Poughkeepsie, NY. Assistant Professor, Ford-

laude, University of Naples, Italy. M.A., M.S.,

ham University, Bronx, NY. Visiting Instruc-

State University of New York at New Paltz.

tor, Vassar College, Poughkeepsie, NY.

NYS Permanent Teaching Certificates in

Graduate Instructor, Stanford University,

Latin, Italian, Spanish, and ESL. Profes-

Stanford. English Teacher, Marquette Univer-

sional Experience: Italian Instructor, Italian

sity High School, Milwaukee, WI. Awards:

Trade Commission Program “Cucina e Cul-

Ames Research Grant, Fordham University.

tura,” CIA. Italian, Spanish, and Latin

Huntington Library Fellowship. Whiting

Instructor, State University of New York at

Foundation Fellowship, Stanford University.

New Paltz; Skidmore College, Saratoga

NEH Summer Seminar for Secondary

Springs, NY; Wappingers Central School

School Teachers, Oxford, England.

District, Wappingers Falls, NY; Arlington

DR. ROBERT J. JOHNSON, JR., PROFESSOR—LIBERAL ARTS

(Noi Italiani D’Oggi) School of Italian,

Education: PhD, City University of New

Cultural Events, USIS and American Con-

York, NYC. JD, New York Law School,

sulate, Naples, Italy. Language Choral

NYC. MA, Hunter College, NYC. BA, Niag-

Coach, Philadelphia Orchestra, Saratoga

ara University, Niagara, NY. Professional

Springs, NY. Awards: Salzburg Fellowship,

Experience: Principal Attorney, Law Office

Salzburg, Austria; Fulbright Fellowship,

of Robert J. Johnson, Jr., NYC. Adjunct Lec-

American Academy, Rome, Italy; Fellowship,

Public Schools, Poughkeepsie, NY; NIDO Poughkeepsie; and privately. Coordinator of

turer, Pace University, White Plains, NY;

Italian Ministry of Culture, Siena, Italy.

Touro College, NYC; Hunter College, NYC.

Member: Modern Language Association.

Associate, Law Office of Kevin J. Carlin,

American Association of Teachers of Italian.

Hackensack, NJ. Assistant Debate Coach,

Metropolitan Museum. Archaeological Insti-

Pace University, NYC. Trial Attorney, Law

tute of America. Founder and Past President,

Office of Jeffrey S. Richman, NYC. Trial

NIDO Italian Cultural Association.

Attorney, New York Litigation Division, Port Authority of New York and New Jersey. Assistant District Attorney, Queens County District Attorney’s Office, Kew Gardens, NY. 134 | Liberal Arts Faculty


MARJORIE LIVINGSTON, RD, ASSOCIATE PROFESSOR—LIBERAL ARTS

Kent at Canterbury, Canterbury, U.K. Professional Experience: Instructor, Depart-

Education: MS, St. Joseph College, West

ment of History and Art History, George

Hartford, CT. BS, Ohio State University,

Mason University, Fairfax, VA. Research

Columbus, OH. ServSafe® Certification.

Associate, American Historical Association,

Professional Experience: Dietitian, Visiting

Washington, DC. Instructor, Teaching Assis-

Nurse/Hospice of Monroe County, East

tant, Research Assistant, Department of

Stroudsburg, PA; C. Brecht Associates,

American Studies; Instructor, Composition

Cresco, PA. Nutritionist, Maternal and Fam-

Program; English as a Second Language

ily Health Services, East Stroudsburg.

(ESL) and Writing Tutor, Writing Lab; Uni-

Instructor, Bristol Community College, Fall

versity of Minnesota, Minneapolis-St. Paul,

River, MA; Johnson & Wales University,

MN. ESL Instructor, English Language Insti-

Providence, RI. Nutrition Counselor, Glen-

tute, San Francisco, CA. Instructor, Writing

beigh Hospital, West Palm Beach, FL.

Program; Advisor, Honors Program;

Instructor/Nutrition Counselor, Casablanca’s

Research Assistant, English Department;

Modeling Agency, West Hartford, CT. Assis-

University of Massachusetts Amherst. Volun-

tant Restaurant Manager, Connolly’s Restau-

teer, United States Peace Corps, Republic of

rant, Ridgefield, CT. Awards: CIA Faculty

Guinea, West Africa. Awards: Sheila W. and

Member of the Year, 2004.

Richard J. Schwartz Fellowship, Smithsonian American Art Museum and the National

DR. CLAIRE KESSINGER MATHEY, ASSOCIATE PROFESSOR—WRITING AND COMMUNICATIONS Education: PhD, MA, New York University, NYC. BA, University of New Mexico, Albuquerque, NM. Professional Experience: Instructor of Writing and English, Manhattanville College, Purchase, NY. Adjunct Instructor of Drama Studies and English Writing, State University of New York at Purchase. Graduate Instructor of Writing, New York University, NYC. Awards: Who’s Who in the East and Who’s Who in Education. Member: Northeast Modern Language Association. Theater Association of New York State. National Council for Teachers of English.

Museum of American History. Dissertation Special Grant, Dissertation Summer Research Grant, University of Minnesota. Research Awards and Conference Travel Awards, First-Year Graduate Student Fellowship, Department of American Studies, University of Minnesota, Minneapolis-St. Paul. Member: Appointed Member, Students’ Committee, American Studies Association. Founding Member and Appointed Steering Committee Member, Working-Class Studies Caucus of the American Studies Association. American Historical Association. WorkingClass Studies Association.

ANTONELLA PIEMONTESE, CHE, ASSISTANT PROFESSOR—FOREIGN LANGUAGE

DR. DEIRDRE MURPHY, ASSOCIATE PROFESSOR—LIBERAL ARTS

Education: MFA, School of Visual Arts,

Education: PhD, University of Minnesota,

College at Purchase, Purchase, NY. Profes-

Twin Cities Campus, Minneapolis-St. Paul,

sional Experience: Italian Language Adjunct

MN. MA, BA, University of Massachusetts at

Professor; Italian Language Instructor, Lan-

Amherst. One-Year Diploma, University of

guage Immersion Institute; State University

NYC. BFA, State University of New York,

Liberal Arts Faculty | 135


of New York at New Paltz, New Paltz, NY.

Puerto Rican Studies Association. Associa-

Lecturer of Italian Language, Western Con-

tion for the Study of Food and Culture.

necticut State University Center for Adult Education, Danbury, CT. Italian Language Adjunct Professor, Dutchess Community College Continuing Education Program, Poughkeepsie, NY. Italian Language Instructor, Administrative and Personal Assistant to Michel Thomas, Michel Thomas Language Centers, NYC. Italian Language Teacher, South Orangetown Central School District, Blauvelt, NY. Italian Language Instructor, Interpreter, Translator, Language Enterprise, NYC. Simultaneous Interpreter, The Metropolitan Opera, NYC; School of Visual Arts, NYC; The Institute of Contemporary Art, Long Island City, NY; New York University Summer Art Program, Venice, Italy. Italian Telephone Interviewer, FIND/SVP, NYC. Written Translator, Tacticts, NYC; SAAB Conference, CA; Istituto Artigianelli, Venice, Italy.

JENNIFER STACK ’03, RD, CDE, CHE, ASSISTANT PROFESSOR—LIBERAL ARTS Education: MS, with honors, New York University (NYU), NYC. BS, cum laude, Bowling Green State University, Bowling Green, OH. AOS, CIA. Professional Experience: Proprietor/Executive Chef, Cedar Hill Farm Bed and Breakfast, Gardiner, NY. Private Practice Nutrition Therapist, NYC and Gardiner. Professional Relations/Education Coordinator, The Renfrew Center, Allendale, NJ. Nutrition Therapist, NYU Behavioral Health Programs, NYC. Clinical Instructor, Department of Psychiatry, NYU School of Medicine, NYC. Adjunct Professor, NYU School of Education, NYC. Outpatient Nutritionist, Cooperative Care Education Center, NYC. Senior Nutritionist, Tisch Hospital, NYU Medical Center, NYC. Member: Past board member, The Greater New York Dietetic

DR. NILSA RODRÍGUEZ-JACA, CHE, PROFESSOR—FOREIGN LANGUAGE

Association, The Food and Nutrition Council of Greater New York.

Education: PhD, MA, State University of course work, Consejo Superior de Investiga-

RICHARD VERGILI, PROFESSOR—LIBERAL ARTS

ciones Científicas, Málaga, Spain. BA, Uni-

Education: MS, Fordham University, Bronx,

New York at Albany. Advanced doctoral

versity of Puerto Rico, Río Piedras Campus,

NY. BA, Canisius College, Buffalo, NY.

San Juan, Puerto Rico. Professional Experi-

Professional Experience: Teacher, St. Mary

ence: Instructor, State University of New

High School, Greenwich, CT; Pearl River

York at New Paltz; Inter-American Univer-

Central School District, NY; Newburgh Cen-

sity of San Juan, Graduate School of Human-

tral School District, NY. Administrator, Hope

istic Studies, Puerto Rico; Union College,

Farm Union Free School District, NY.

Schenectady, NY; SUNY Albany; College of

Member: International Association of Food

Saint Rose, Albany, NY. Awards: Curso

Protection. Central Atlantic State Association

Superior de Investigaciones Científicas

of Food and Drug Officials.

Award, 1994. Graduate fellowship, SUNY Albany. Member: Modern Language Association. Latin American Studies Association.

136 | Liberal Arts Faculty


WILLA Y. ZHEN, LECTURING INSTRUCTOR—LIBERAL ARTS Education: ABD, School of Oriental and African Studies (SOAS), University of London, England. MA, University of Sussex, Brighton, England. BA, University of the Pacific, Stockton, CA. Professional Experience: Graduate Teaching Assistant, University of London. Contributing Writer, Time Out Eating and Drinking Guides: London; that’s PRD. Sub-Editor, Polyvocia: The SOAS Journal of Graduate Research. Research Assistant, China in Comparative Perspective Network

LEGEND OF CERTIFICATIONS:

(CCPN). Awards: Oxford Symposium on

AAC CCA CCC CCE CCM CCP CDE CEC CEPC CFBE CHA CHE CHT CMB CMC CMRDP CPA CSS CWC CWE FADA

Food and Cookery: Cherwell Food History Studentship, 2009. Culinary Historians of New York Scholar’s Grant, 2008. Universities’ Committee China in London Grant, 2008. Rotary Ambassadorial Scholar, 2006–2007. Member: American Anthropological Association. SOAS Food Studies Centre. Society for the Anthropology of Food and Nutrition. Society for East Asian Anthropology.

MBE MC MCIWD PC II PC III PHR RD SPHR

American Academy of Chefs Certified Culinary Administrator Certified Chef de Cuisine Certified Culinary Educator Certified Club Manager Certified Culinary Professional Certified Diabetes Educator Certified Executive Chef Certified Executive Pastry Chef Certified Food and Beverage Executive Certified Hotel Administrator Certified Hospitality Educator Certified Hospitality Trainer Certified Master Baker Certified Master Chef Certified Menu R&D Professional Certified Public Accountant Certified Specialist of Spirits Certified Working Chef Certified Wine Educator Fellow of the American Dietetic Association Member of The Most Excellent Order of the British Empire Master Craftsman Master Certified Internet Webmaster in Design ProChef Level II ProChef Level III Professional in Human Resources Registered Dietitian Senior Professional in Human Resources

Legend of Certifications | 137


POLICIES Notice The policies described here and outlined in the Student Handbook have been established to enhance students’ overall educational and social experience at the CIA. This catalog does not constitute a contract between the college and its students on either a collective or individual basis. An enrollment agreement, always signed on campus by a student, constitutes a contract between the CIA and that student. Course and curricula alterations, modifications to tuition and residence hall fees, and other unforeseen changes sometimes occur after publication of the current catalog and before they can be incorporated into later editions. The CIA reserves the right to alter its curricula, tuition, fees, and policies as needed. These changes will not result in retroactive disqualification for either the BPS or AOS degree.

EDUCATIONAL RIGHTS AND PRIVACY ACT The CIA does not release confidential academic and personal information, except under conditions permitted by law, without your written permission. The CIA, upon written request, will grant current or former students access to their educational records, except those excluded by policy, and will provide an opportunity for a hearing to challenge those records. If you are an applicant not yet enrolled and in attendance, you may not waive the confidentiality of your records. This means you may not inspect, review, or photocopy any material submitted to the college for consideration, including letters of reference, official transcripts, employment evaluations, and interview and test results, until after you are accepted and enrolled by the CIA. At that time you will have access to the material in the permanent file in accordance with stated policy, copies of which are available in the Regis138 | Policies

trar’s Office. The CIA does not return any materials sent as part of the admission review process. Do not submit original diplomas and certificates, as they will not be returned.

PUBLIC NOTICE OF RIGHTS UNDER THE FAMILY EDUCATIONAL RIGHTS AND PRIVACY ACT The Family Educational Rights and Privacy Act (FERPA) of 1974 affords you certain rights with respect to your education records. They are: 1. The right to inspect and review your education records within 45 days of the day the college receives a request for access. You should submit to the Registrar’s Office—or other appropriate official—written requests that identify the record(s) you wish to inspect. The appropriate official will make arrangements for access and notify you of the time and place where the records may be inspected. If the appropri-


ate official to whom the request was submitted does not maintain the records, that official shall advise you of the correct official to whom the request should be addressed. 2. The right to request the amendment of your education records that you believe are inaccurate or misleading. You may ask the college to amend a record that you believe is inaccurate or misleading. You should write the appropriate official responsible for the record, clearly identify the part of the record you want changed, and specify why it is inaccurate or misleading. If The Culinary Institute decides not to amend the record as you requested, the college will notify you of the decision and advise you of your right to a hearing regarding the request for amendment. Additional information regarding hearing procedures will be provided to you when you are notified of the right to a hearing. 3. The right to consent to disclosures of personally identifiable information contained in your education records, except to the extent that FERPA authorizes disclosure without consent. The Culinary Institute of America does not release information from your record to outside individuals unless you grant permission. However, the release of certain types of information—“directory information” which is not generally considered harmful or an invasion of privacy—may be released. The information includes name, address, campus box number, program of study, dates of attendance, and degrees or certificates obtained with dates. Addresses are only released for awards and/or scholarship purposes.

The Culinary Institute of America is permitted to release such information unless you specifically request that it not be released within two weeks after you commence each semester. One exception, which permits disclosure without consent, is disclosure to school officials with legitimate educational interests. A school official is a person employed by the college in an administrative, supervisory, academic, research, or support staff position (including law enforcement unit personnel and health staff); a person or company with whom the college has contracted (such as an attorney, auditor, or collection agent); a person serving on the Board of Trustees; or a student serving on an official committee, such as a disciplinary or grievance committee, or assisting another school official in performing his or her tasks. A school official has a legitimate educational interest if the official needs to review an education record in order to fulfill his or her professional responsibility. 4. The right to file a complaint with the U.S. Department of Education concerning alleged failures by The Culinary Institute of America to comply with the requirements of FERPA. The name and address of the office that administers FERPA is: Family Policy Compliance Office U.S. Department of Education 600 Independence Avenue, SW Washington, DC 20202-4605 Copies of The Culinary Institute of America’s policy governing the Family Educational Rights and Privacy Act are available in the Registrar’s Office. Questions concerning FERPA should be referred to the registrar at the CIA. Policies | 139


STATEMENT ON CAMPUS CLIMATE The Culinary Institute of America, with its international faculty and emphasis on cuisines from around the world, values the diversity of its students and is committed to providing an encouraging campus and classroom atmosphere which inspires the participation of all students. The college celebrates the differences students, faculty, and staff bring to the campus. Only with this diversity of knowledge and people can we effectively address the challenges of an increasingly multicultural society and the ever-growing foodservice and hospitality industry. It is the responsibility of faculty and staff members to review their classroom and campus behaviors, and those of any staff they supervise, to ensure students are encouraged, valued, and receive equitable treatment and evaluation regardless of individual differences. STUDENT CODE OF CONDUCT You are responsible for becoming familiar with the CIA’s policies and regulations governing student life. The Student Code of Conduct promotes the necessary order, safety, and security of the CIA community and safeguards the individual and collective rights of everyone on campus. Actions by individuals or groups that interfere with the orderly functions of the college or actions that endanger any member of the community will not be tolerated. Individual expression, rights, and privacy are respected and valued; however, students are expected to conduct themselves in adherence to the policies described in the Student Handbook.

140 | Policies

STUDENT RESPONSIBILITY The Culinary Institute of America provides a realistic learning environment for each of its students. As a CIA student, you’ll be required to participate in a variety of “hands-on” experiences on and off campus, consistent with training in the culinary and baking and pastry arts, and to assume the risks and responsibilities inherent in the educational process. Observation and application experiences may at times involve dangers and hazards to which professionals in the foodservice field are exposed, along with the normal risks of functioning in American society. Although the CIA can assume no responsibility for any of these risks, we do attempt to provide a safe environment and to instruct you in safe practices and procedures. However, none of us are immune to injury in the course of our daily lives, work, or field of study, so you should conduct yourself with due and reasonable care in your actions. If a particular educational experience is either a course or degree requirement or a voluntary extracurricular activity, you must decide whether or not to participate and expose yourself to its possible hazards. If you choose not to participate in a required activity, however, you may fail to satisfy the course or degree requirements. You may wish to discuss the risks noted above with the faculty or staff supervisor of the activity in which you’re participating. STUDENT CONCERNS Many times when you have a concern, you can resolve it on your own by speaking with the party involved. If, however, after speaking with the student or employee about your concern, you do not feel the


matter is addressed, or if you are concerned about an administrative process or procedure, you may see the following college officials:

Civil Rights Concerns Refer to the Harassment, Sexual Misconduct, and Discrimination Policy in the Student Handbook. • Associate Dean—Students • Director—Human Resources/Title IX Coordinator

Curriculum and Faculty Concerns • Deans and Associate Deans in Education

Financial Concerns • Bursar • Director—Financial Aid

Registration and Course Scheduling Concerns

HARASSMENT-FREE CAMPUS STATEMENT The CIA is committed to providing a campus environment free of harassment. The Harassment-Free Campus Statement can be found on the Consumer Information page at www.ciachef.edu. HARASSMENT, SEXUAL MISCONDUCT, AND DISCRIMINATION POLICY Members of The Culinary Institute of America community, guests, and visitors have the right to be free from harassment, sexual misconduct, and discrimination. All members of the campus community are expected to conduct themselves in a manner that does not infringe upon the rights of others. The full version of this policy can be found at www.ciachef.edu on the Consumer Information page.

• Registrar

Residence Life Concerns • Associate Dean—Residence Life • Residence Directors

General Student Concerns • Associate Dean—Students • Associate Vice President and Dean— Student Affairs

In the event that you are unable to resolve your concern by working with the above individuals, you may need to take further action by following the Complaint and Grievance Procedure. This procedure is part of the Harassment, Sexual Misconduct, and Discrimination Policy, which can be found in the Student Handbook and on the Consumer Information page at www.ciachef.edu.

COMPLAINT AND GRIEVANCE PROCEDURE This procedure is applied to all civil rights grievances and discrimination complaints, especially those governed by Title IX and other state and federal laws. The Complaint and Grievance Procedure is outlined in the Harassment, Sexual Misconduct, and Discrimination Policy, and can be read in its entirety at www.ciachef.edu on the Consumer Information page.

Policies | 141


ALCOHOL AND DRUGS With three exceptions, public consumption of alcoholic beverages in CIA-owned and operated facilities and properties is strictly prohibited. The exceptions are as follows: when consumption is part of the course within the classroom, during specifically approved college functions, and in the CIA’s public restaurants and cafés. The legal drinking age in New York State and laws governing the sale and service of alcoholic beverages are observed at all CIA campus locations. The possession, solicitation, sale, and/or use of illegal drugs is unconditionally prohibited. Violations will result in suspension and possible dismissal from the college. STUDENT HANDBOOK You’ll receive the Student Handbook, a guide to campus life, when you arrive on campus. This handy guide explains CIA rules and lists services and activities. The handbook is available through the Office of the Dean of Student Affairs.

142 | Policies


Policies | 143


CIA CAMPUS MAP

1 Roth Hall American Bounty Restaurant Apple Pie Bakery Café Craig Claiborne Bookstore Escoffier Restaurant Hospitality Office

2 Facilities Maintenance Building

7 Colavita Center for Italian Food and Wine Ristorante Caterina de’ Medici

8 Our Lady of the Way Chapel 9 McCann Education Annex 10 Conrad N. Hilton Library Danny Kaye Theatre

3 Campus Safety Building 4 General Foods Nutrition Center St. Andrew’s Café

5 J. Willard Marriott Education Center

11 Hudson Residence Hall 12 Anton Plaza 13 Katharine Angell Residence Hall

Shunsuke Takaki School of Baking and Pastry

6 Admissions Center Ecolab Theatre 144 | Campus Map

14 Pick/Herndon Residence Hall 15 Jacob Rosenthal Residence Hall


16 Student Recreation Center

26 Tour Bus Drop-Off

17 Cinnamon Lodge (Res. Hall) 18 Juniper Lodge (Res. Hall) 19 Cayenne Lodge (Res. Hall)

Parking Information

V Visitor/Guest Parking

20 Ginger Lodge (Res. Hall) 21 Clove Lodge (Res. Hall) 22 Nutmeg Lodge (Res. Hall) 23 Soccer/Softball Field 24 Townhouses (Res. Halls) 25 St. Andrewâ&#x20AC;&#x2122;s Circle

R Resident Student Parking C Commuter Student Parking Accessible Parking Lot*

* There are accessible parking spaces available in other lots on campus as well. Campus Map | 145


TRAVEL DIRECTIONS

The CIA is located on the east bank of the Hudson River, three miles north of Poughkeepsie, midway between New York City and Albany on U.S. Route 9. The campus is easily reached by plane, train, or car.

BY PLANE Several airports are located within two hours of the CIA: Stewart International Airport, Newburgh, NY; John F. Kennedy International Airport, New York City; LaGuardia Airport, New York City; Albany International Airport, Albany, NY; Westchester County Airport, White Plains, NY; and Newark International Airport, Newark, NJ. BY TRAIN Metro-North Commuter Railroad operates numerous trains daily from Grand Central Terminal in New York City to Poughkeepsie, NY. Amtrak offers connections to hundreds of major cities throughout the country. Taxi service is available to the CIA from the Poughkeepsie train station. BY CAR The CIA is approximately 11⁄2–2 hours from New York City and Albany, and 2 hours from Hartford, CT, and Scranton, PA. Our address is 1946 Campus Drive (Route 9), Hyde Park, NY 12538. From Manhattan: Henry Hudson Parkway north to the Saw Mill Parkway north to the Taconic State Parkway north to Interstate 84 west. Follow I-84 to exit 13, Route 9 north. Follow Route 9 for 16 miles. The CIA is on the left.

146 | Travel Directions

From Long Island: Long Island Expressway to Cross Island Parkway. Cross the Whitestone Bridge. Follow the Hutchinson River Parkway to Interstate 684 north, to Interstate 84 west to exit 13, Route 9 north. Follow Route 9 for 16 miles. The CIA is on the left. From New Jersey: Garden State Parkway, Palisades Parkway, or Route 17 to the New York State Thruway north to exit 18 at New Paltz. Follow Route 299 east to Route 9W south, crossing over the MidHudson Bridge to Route 9 north. Follow Route 9 for three miles. The CIA is on the left. From Connecticut: Interstate 84 west to exit 13, Route 9 north. Follow Route 9 for 16 miles. The CIA is on the left. From Port Jervis, NY/Scranton, PA: Interstate 84 east across the NewburghBeacon Bridge to exit 13, Route 9 north. Follow Route 9 for 16 miles. The CIA is on the left. From Albany: New York State Thruway south to exit 18 at New Paltz. Follow Route 299 east to Route 9W south, crossing over the Mid-Hudson Bridge to Route 9 north. Follow Route 9 for three miles. The CIA is on the left. From Massachusetts: Mass Pike west to Interstate 84 west through Connecticut and into New York State to exit 13, Route 9 north. Follow Route 9 for 16 miles. The Institute is on the left. Or: Mass Pike west to Taconic State Parkway south to Route 55 west. Follow Route 55 to Route 9 north. Follow Route 9 for three miles. The CIA is on the left.


AREA MAP

Area Map | 147


Index

Campuses, CIA ................................................8

Academic Calendar, 2012â&#x20AC;&#x201C;2013 ....................2

Career Opportunities......................................5

Academic Freedom, Statement of ..............60

Career Services ..............................................26

Academic Honesty, Policy on ......................57

Certifications, Legend of............................137

Academic Policies..........................................50

Challenge Exams ..........................................31

Academic Progress, Policy on Satisfactory ..55

CIA Campus Map ........................................144

Accommodations, Testing............................18

CIA Financial Aid ..........................................46

Accreditation ..................................................7

CIA Restaurants ............................................24

Administrative Withdrawal/ Dropping a Class ........................................53

Class Sessions and Credit Hours ..................66 Clubs (Student Organizations) ....................14

Admissions ....................................................29

Code of Conduct, Student ........................140

Admissions Process ......................................29

Collaborative Degree Program....................63

Aid Suspension Due to Drug Conviction ....42

College Awards ............................................10

Alcohol and Drugs ......................................142

Commencement Awards..............................61

Alumni Relations ..........................................27

Complaint and Grievance Procedure ........141

Application Procedure..................................29

Continued Financial Aid Eligibility ..............42

Application, Withdrawal of ........................31 Applying for Aid ..........................................41

Cornell School of Hotel Administration (Collaborative Degree Program) ............63

Area Map ....................................................147

Cost of Attendance ......................................41

Articulation Agreements ............................31

Costing Practical Retake Policy ....................54

Associate Degree Programs ........................64

Counseling and Psychological Services ......13

Attendance, Policy on ..................................50

Course Descriptions ......................................71

Attendance Seal............................................62

Course Makeup Policy ..................................53

Attending Classes with a Temporary Medical Condition ................52

Course Substitutions and Waivers ..............18

Auditing Courses, Policy on ........................60

Cross-Registration ........................................63

Awards, College ............................................10

Culinary and Baking Practical Retake Policy ............................................53

Awards, Restaurant ......................................25

Credit Balances..............................................39

Culinary Arts Faculty ..................................113 Bachelorâ&#x20AC;&#x2122;s Degree Programs ........................65

Culinary Cash ................................................23

Baking and Pastry Arts Faculty ..................103

Curricula ........................................................64

Board ............................................................37 Board of Trustees ..........................................91

Degrees Granted ..........................................64

Bookstore ......................................................26

Dietary Restrictions ......................................23

Business Management Faculty ..................109

Dining, Student ............................................23

Campus Climate, Statement on ................140

Disability Services..........................................17

Directions, Travel ........................................146

Campus Location ............................................8

Documentation Requirements ....................18

Campus Map, CIA ......................................144

Dress Code ....................................................60

148 | Index


Dropping a Class ..........................................52 Drugs, Alcohol and ....................................142

Graduation Requirements, AOS in Culinary Arts ................................67 Graduation Requirements, BPS ..................69

Educational Administration ........................98 Educational Rights and Privacy Act ..........138

Handbook, Student ....................................142

Employment, On-Campus ............................26

Harassment-Free Campus Statement........141

Externship, Prerequisites for........................54

Harassment, Sexual Misconduct, and Discrimination Policy ..............................141

Faculty, Alumni, and Externship Host Mentor Program ......................................21

Health and Wellness Services ......................13 HEGIS Code....................................................64

Faculty and Staff ..........................................91

History..............................................................5

Faculty, Baking and Pastry Arts..................103

Hospitality and Beverage Management Faculty......................................................127

Faculty, Business Management..................109 Faculty, Culinary Arts ..................................113

How Need is Determined ............................41

Faculty, Hospitality and Beverage Management ..........................................127

Incomplete Grades, Policy on ......................59

Faculty, Liberal Arts ....................................131

Instructional Programs and Schedule ........66

Family Educational Rights and Privacy Act, Public Notice of Rights Under the ........138

Insurance ......................................................13

Federal Loan Repayment Chart ..................44

International Food, Wine, and (Agri)Culture Trip Fee ......................................................37

Fees That May Be Assessed ..........................37

International Students ................................34

FERPA (Family Educational Rights and Privacy Act) ..............................................138

Learning Strategies Center ..........................16

Financial Aid..................................................41

Leaves of Absence and Withdrawals ..........52

Financial Aid, CIA..........................................46

Legend of Certifications ............................137

Financial Aid—Continued Eligibility ..........41

Liberal Arts Faculty ....................................131

Financial Aid—Federal Programs ................42

Library............................................................22

Financial Aid—Private Programs ................48

Loan Repayment, Federal ............................44

Financial Aid—State Programs ....................46

Location, Campus ..........................................8

Financial Aid—Student Eligibility Responsibility ............................................41

Location of Information ................................9

Food, Wine, and (Agri)culture Trip, Prerequisites for ........................................54

Makeup Policy, Course ................................53

For Your Information......................Back cover

Map, Area....................................................147 Map, CIA Campus ......................................144 Meals—Board................................................37

General Information ......................................4 Grading..........................................................58 Grading Symbols ..........................................58 Graduation Participation, Policy on ............61 Graduation Requirements, AOS in Baking and Pastry Arts ..........................................68

Medical Condition, Attending Classes with a Temporary......................................52 Mentor Program, Faculty, Alumni, and Externship Host..................................21 Mission Statement ..........................................3

Index | 149


Nondiscrimination Statement........................3

Student Dining..............................................23

Not-for-Profit Statement................................9

Student Government Association ..............14 Student Handbook ....................................142

On-Campus Employment ............................26

Student Life and Services ............................12

Outdoor Sports Facilities ..............................14

Student Organizations ................................14 Student Recreation Center ..........................14

Part-Time and Overload Fees ......................37

Student Responsibility..........................41, 140

Peer-to-Peer File Sharing..............................22

Student Restaurant Discounts ....................25

Policies ........................................................138

Substitutions and Waivers, Course ..............18

Practical Retake Policy, Costing ......................................................53 Practical Retake Policy, Culinary and Baking ................................53 Prerequisites for Externship ........................54 Prerequisites for Restaurant Courses ..........54 Prerequisites for the Food, Wine, and (Agri)culture Trip ......................................54 President and Cabinet ..................................95 Professional and Physical Resources..............8 Public Operationsâ&#x20AC;&#x201D;CIA Restaurants ..........24 Public Notice of Rights Under the Family Educational Rights and Privacy Act ......138

Technical Standards ................................19, 31 Technology on Campus for Students ..........21 Testing Accommodations ............................18 Transfer Credit ..............................................32 Transfers Between Campuses, Policy on ....62 Travel Directions ........................................146 Trustees, Board of ........................................91 Tuition and Fees............................................36 Tuition/Fee Schedule ....................................40 Tuition Installment Plan ..............................39 Tuition Payment Schedule............................36 Tutoring ........................................................16

Quality of Life at the CIA ............................28 Veteransâ&#x20AC;&#x2122; Benefits ........................................46 Required Fees................................................40 Residence Hall Rates ....................................36

Web-based Learning ....................................62

Residence Halls..............................................12

Withdrawal of Application ..........................31

Restaurant Awards ......................................25

Withdrawal Refunds ....................................37

Restaurant Courses, Prerequisites for ........54 Restaurant Discounts, Student ....................25 Restaurants....................................................24

Satisfactory Academic Progress, Policy on ..55 Skills Remediation ........................................54 Sports Facilities, Outdoor ............................14 Staff ..............................................................92 Student Activities..........................................14 Student Code of Conduct ..........................140 Student Concerns........................................140 150 | Index


NOTES


Hyde Park Academic Catalog