Name of School: The Culinary Institute of America
Year of Foundation: 1946
Brief History: The college was founded in 1946 by Frances Roth and Katharine Angell to provide culinary career training for World War II veterans. In 1972, it moved to its current home in Hyde Park, NY. The CIA introduced the first associate degree program in culinary arts in 1971, adding one in baking and pasty arts in 1990. In 1993, the college launched the first-ever bachelor’s degrees in culinary arts and baking and pastry arts management.
A CIA education emphasizes hands-on learning in small class settings. Innovations have included the creation of student-staffed restaurant courses; the introduction of courses in nutritional cooking, wine studies, and global cuisines; and the addition of management and culinary science studies.
Locations: The main campus of The Culinary Institute of America is located in Hyde Park, NY. Other locations are: The Culinary Institute of America at Greystone in St. Helena, CA; The Culinary Institute of America, San Antonio in San Antonio, TX; and The Culinary Institute of America, Singapore, the college’s first international campus.
Description of Pastry Program: The CIA offers bachelor’s and associate degree programs in baking and pastry arts. The associate degree programs are also offered at the California and Texas campuses. All degree programs emphasize hands-on learning in the college’s bakeshops and restaurants, as well as during an 18-week externship at top restaurant, hotel, and resort locations.
Other: The CIA is an independent, not-for-profit college accredited by the Middle States Commission on Higher Education.
Among numerous books: Baking and Pastry, Mastering the Art and Craft, (Wiley); Chocolates & Confections (Wiley); Elements of Desserts (Wiley); The Modern Café (Wiley); Frozen Desserts (Wiley); The Professional Chef, 9th Edtion (Wiley).