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Career ServicesThe CIA.Your Future Leaders Are Here

“The CIA exposed me to the myriad opportunitiesthat exist in the food and beverage industry.I was able to utilize that education to grow onand become a leader in our industry.”—Waldy Malouf ’75, Chef/Co-Owner, Beacon Restaurant, NYCWWhen we speak food, the world listens. Formore than half a century, The Culinary Institute of America has been setting the standardfor excellence. Our faculty and facilities aresimply outstanding and our academic programsfoster in students the ability to think creatively,solve problems, and understand what it takesto be a leader.At The Culinary, you’ll find students whocome from many different backgrounds, butthey all share a common language and passion—food. They develop a broad base ofknowledge, a confidence in their skills, and thefluency to move successfully into so manyfacets of the industry. Our graduates work infoodservice, research and development, atmagazines, on television, and in many otherfields. The Culinary is the place for you to discover future leaders who are just the right fitfor your organization.DEGREE PROGRAMS BUILD A FOUNDATIONFOR SUCCESSThe Culinary Institute of America provides students with a truly multifaceted education. Theynot only learn culinary and baking and pastryskills along with management theories, theyalso develop a familiarity with the great international cuisines. Whether pursuing a bachelor’s degree or an associate degree in CulinaryArts or in Baking and Pastry Arts, aspiring culinarians learn the fundamentals of fruits andvegetables; soups, stocks, and savories; breadfermentation; knife skills and cuts; and more.And no one leaves the CIA without a workingknowledge of broad-based issues like tableservice, food safety, cost control, and otheressential aspects of the foodservice industry.The CIA curriculum is one-of-a-kind. It’sstructured on a Progressive Learning Year(PLY) system. This is a sequencing of “blocks,”in which each block presents skills and concepts that advance students’ capabilities and laythe foundation for the block that follows.For the first 30 weeks, students progressthrough seven different kitchens. These classesare followed by the externship, one of the centerpieces of the academic experience at theCIA. Lasting 18 weeks, the externship allowsstudents to gain experience and put to use theknowledge and skills acquired in the first twosemesters of course work, at one of the morethan 1,700 CIA-approved establishmentsaround the world. (If you’re not already on thatlist and would like to be, give us a call to findout how.)“It is the best culinary school in the world.”—Paul Bocuse, world-renowned French chefUpon completion of the externship, studentsreturn to campus for further cooking and baking courses, as well as courses in subjects likenutrition, menu development, management,and restaurant law. The sophomore yearstrengthens skills and knowledge and culminates with work experiences in our on-campusrestaurants or, for Baking and Pastry Artsmajors, in the Apple Pie Bakery Café.Those students pursuing their bachelor’sdegree in Culinary Arts or Baking and PastryArts will then begin their junior and senior years.These are filled with broad-based courses on thefood business; history and cultures of Europe,Asia, and the Americas; language and social science courses; and more advanced cooking andbaking courses. The tempo is intense but exhilarating, with the spirit of discovery always present.Consult our Web site (www.ciachef.edu) for acloser examination of what your prospectiveemployees are learning here.You’ll see that they’re learning a lot. By thetime a student leaves here with a CIA degree inhand, he or she is ready to walk into any restaurant, bakeshop, or culinary establishment in theworld and make an impact. Why not yours?OUTSTANDING FACULTY SHOW THE WAYThe most important ingredient in the comprehensive education students receive here is ourfaculty—more than 125 men and women from16 countries, many of them industry leaders.CIA faculty members have won the CulinaryWorld Cup and the Gold Medal at the Culinary Olympics, published textbooks and cookbooks, and have been featured in prominentpublications such as Bon Appétit, Nation’s Restaurant News, and Food & Wine. Plus, the college’sfaculty includes the most Certified MasterChefs in all of culinary education.Our instructors are acknowledged mastersof the culinary and baking and pastry arts, butthey are also savvy professionals who see thebig picture. They understand that working intoday’s food world means more than masteringmirepoix or mille-feuilles. It also means knowing how to manage people, control costs, makefinancial projections, market restaurant concepts, and more.When you combine teachers of this caliberwith small classes and supportive personalattention, you get extraordinary learningresults—and a tremendous pool of culinary talent entering the industry.

YOUR NEXT EXCEPTIONAL EMPLOYEE IS HEREThe Culinary is noted for turning out graduateswho possess advanced cooking and bakingskills and who are also capable of real problemsolving. We know that great chefs and bakersare enormously creative individuals who seepossibilities in a leek or an apple that go undetected by others, but yet also know sources,proportions, cost analyses, and other less “artistic” aspects of the work.Our students, who spend over 1,300 hoursin the kitchen or bakeshop—more than atalmost any other culinary college—are able tobecome creative professionals because they arerooted from the very first in the fundamentals.They come to understand food, and gain thecomprehensive knowledge of culinary and baking methods that serve as the foundation forthe rest of their careers. They also learn vitalinterpersonal skills—how to work effectively ona team and how to serve as a leader.We’re proud to say that we have over half acentury of graduates (more than 37,000 ofthem) who can testify to the exceptional valueof the CIA degree. These men and womenhave gone out into the world and made namesfor themselves. In doing so, they have put TheCulinary foremost in the minds of everyoneinvolved in the food world.Our alumni are chefs and executive chefs,bakers and pastry chefs, research and development chefs (14 of the 50 top R & D chefs honored by Nation’s Restaurant News are CIAgraduates), food stylists, food journalists, authors,media celebrities, marketers, corporate leaders,restaurateurs, and entrepreneurs. That’s a recordof success unmatched in culinary education.Connect with The Culinary Institute ofAmerica and find out more about establishingan externship with us; on-campus recruiting;Career Fairs; job postings; and A La Carte, ourpublication profiling CIA graduates currentlyin the job market and students nearing graduation. Contact our Career Services team so wecan help you make these talented, knowledgeable, and motivated leaders a part of yourworkforce.CONTACT US:Career Services Office845-451-1275fax: 845-451-1051www.ciachef.eduChet KoulikDirector of Career Servicesc koulik@culinary.eduWendy HigginsAssistant Director,Career Development andEmployer Servicesw higgin@culinary.eduDenise ZanchelliExternship Managerd zanche@culinary.eduErin DeckerCareer Advisore decker@culinary.eduKim VervenAdministrative Secretaryk verven@culinary.eduMary Lou De SantisEmployer Relations andRecruitment Advisorm desant@culinary.eduMichele DrummondReceptionistm drummo@culinary.eduRonald HayesExternship Advisorr hayes@culinary.eduHollise TirendiExternship Advisorh tirend@culinary.eduTammi DingeeAdministrative Secretaryt dingee@culinary.eduThe Culinary Institute of AmericaCareer Services1946 Campus Drive (Route 9)Hyde Park, NY 12538-1499“The CIA is the leadinginstitution in preparingthe next wave of greatAmerican chefs.”—Tim Zagat, Zagat Survey

!""# %!&'(""# %!&'()'* ''(Our students are prepared for success with the CIA's Associate in Occupational Studies (A.O.S.) inCulinary Arts or Baking and Pastry Arts degree.degree In this 21-month program, they develop both thetechnical skills and the fine art of cooking and baking with hands-on instruction in our kitchens andbakeshops.Our Culinary Arts associate degreegraduates:Our Baking and Pastry Arts associatedegree graduates:! Develop proficiency in classic and! Develop proficiency in creating hearthcontemporary culinary techniques andcooking methods in à la carte, table d'hôte,and banquet settingsand specialty breads, desserts, pastry,pâtisserie, and confections! Practice basic cooking and explore! Prepare American, Asian, and otherinternational cuisinesnutrition, writing, menu development,communication, food safety, and costcontrol! Learn basic baking and explore nutrition,menu development, food safety, writing,communication, and cost control! Gain practical experience in an 18-week paidexternship! Finish their second year with a BOH and anFOH rotation in some of our award-winningrestaurants—American Bounty, EscoffierRestaurant, Ristorante Caterina de' Medici,and St. Andrew's Café! Gain practical experience in an 18-weekpaid externship! Gain an additional six weeks of real-worldexperience in the Apple Pie Bakery CaféSponsored by Rich Products Corporation,preparing all the baked goods and servingthe public

,! -'.# /"()'* ''(To be leaders in the increasingly complex and ever-changing foodservice industry, our graduates areskilled culinarians, astute business people, and creative trendsetters. In the CIA's Bachelor ofProfessional Studies (B.P.S.) proprogramgram in Culinary Arts Management or Baking & Pastry ArtsManagement,Management students not only gain extensive experience in the kitchen, but they also learn theprinciples of effective leadership and explore subjects that will broaden their minds and grow theircritical thinking skills.Our Culinary Arts Management graduates:Our Baking and PastryPastry Arts Managementgraduates:! Develop proficiency in classic andcontemporary culinary techniques andcooking methods in à la carte, table d'hôte,and banquet settings! Prepare American, Asian, and otherinternational cuisines! Learn basic baking and explore nutrition,menu development, food safety, writing,communication, and cost control! Gain practical experience in an 18-week paidexternship! Explore the diverse languages, history, andculinary traditions of the world! Discover how to make your businessprofitable by studying marketing, computers,and finance! Learn how best to work with and superviseothers through subjects such as interpersonalcommunication, psychology, ethics, andmanagement! Develop proficiency in creating hearth andspecialty breads, desserts, pastry, pâtisserie,and confections! Practice basic cooking and explore nutrition,writing, menu development, communication,food safety, and cost control! Gain practical experience in an 18-week paidexternship! Explore the diverse languages, history, andbaking and pastry traditions of the world! Discover how to make your baking andpastry business profitable by studyingmarketing, computers, and finance! Learn how best to work with and superviseothers through subjects such as interpersonalcommunication, psychology, ethics, andmanagementAfter receiving their Associate Degrees, Bachelor’s degree candidates’ coursework includes:!!!!!!!!Accounting and Budget ManagementFinancial ManagementHuman Resource ManagementComputers in the Food BusinessRestaurant OperationsEthicsHistory and Cultures of EuropeHistory and Cultures of Asia! Marketing and Promoting Food! Psychology! Wine and Food Seminar—a travel experienceto examine wine, food, and the agriculturaland gastronomic principles involved ingrowing, handling and treating wine andfood.