Channel Your Inner Food Scientist An Exciting New Program Available to CIA Grads Do you want to make yourself a more knowledgeable and sought-after professional in the foodservice and hospitality industry? The CIA has
Who is eligible to participate?
just launched a new bachelor’s degree in culinary science—and
If you have your AOS degree in either culinary arts or baking
it’s designed to do just that. This accredited degree program opened
and pastry arts from the CIA, you’re ready for this exciting and
its doors to its first class in February 2013, and it already looks like a
challenging program. The culinary science bachelor’s degree program
resounding success.
is limited to 20–24 students per entry date.
I have my AOS from the CIA… Why come back?
Where will this program “reside” on the Hyde Park campus?
Today’s chefs are being called upon to lead and innovate in an
Space has been newly created on the garden level of the Colavita
industry that is demanding a more evidence-based understanding of
Center for Italian Food and Wine. A separate sensory and consumer
new and classic culinary techniques, food delivery and production
behavior lab, culinary science analytical lab, culinary science teaching
systems, and customer satisfaction. That’s why coming back to the
kitchen, and classrooms are exclusively dedicated to the culinary
Hyde Park campus for a bachelor’s degree in culinary science may
science bachelor’s degree program.
be just the ticket for career success. New career paths that will be open to graduates of this program are often accompanied by an increase in salary. Whether you choose to enter the research and development arena, join a large-scale foodservice operation, or become the director of innovation, sales, and/or marketing for a food or equipment manufacturer, this degree makes the move “up” easier.
Who teaches the courses? The CIA has gathered a cross-disciplinary team to teach culinary science. Spearheaded by Dr. Chris Loss and Chef Jonathan Zearfoss, this program will provide the lowest student/faculty ratio of any of our current offerings. Each instructor brings an expertise and passion for the subject of culinary science that make for exciting collaborations and dynamic classroom/lab time. There will be 250 hours of lecture and 380 total hours in our three laboratories—kitchen, science, and sensory. The faculty: • Jonathan A. Zearfoss, AB, CEC, CCE, CCP Professor—Culinary Arts • Chris Loss ’93, AOS, PhD CIA Director of Menu Research and Development and Professor—Culinary Science • Francisco Migoya, BA, CMB, CHE Professor—Baking and Pastry Arts • Suki Hertz, MS, RD Assistant Professor—Liberal Arts
THE NEW SCIENCE LAB GETTING OUTFITTED FOR CLASSES
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www.ciaalumninetwork.com