WIXLIB

General InformationOUR MISSIONThe Culinary Institute of America is a private, not-for-profit college dedicatedto providing the world’s best professional culinary education.Excellence, leadership, professionalism, ethics, and respect for diversity arethe core values that guide our efforts.We teach our students the general knowledge and specific skills necessaryto live successful lives and to grow into positions of influence and leadership intheir chosen profession.PURPOSEThe Culinary Institute of America providesinstruction in the fundamentals of cooking, baking, hospitality management, andculinary R&D to aspiring foodservice andhospitality professionals. Depending onthe degree or certificate program studentsenroll in, they will have the opportunity to: Gain appreciation for the history, evolution,and international diversity of the culinaryarts and sciences. Learn and practice the professional skills usedin food preparation and service. Explore new cooking and baking methods,as well as diverse cultures and their uniqueculinary styles. Gain experience in the proper use andmaintenance of professional foodserviceequipment. Become familiar with the layout and workflow of professional kitchens and bakeshops. Build academic skills and acquire a globalperspective in general education courses. Learn the principles of food identification,food and beverage composition, andnutrition. Understand financial and economic trendsand how they influence the foodservice andhospitality industry. Acquire management skills to better usehuman and physical resources in foodserviceoperations.6 General Information Gain skills to successfully operate a businessin today’s complex global economy. Develop a personal sense of professionalism necessary for working successfully in thefoodservice and hospitality industry. Build skills as a member of a team. Learn to communicate accurately andeffectively. Use computers to enhance a business’s dailyoperations and future success. Develop skills in managing and motivatingstaff and handling job stress. Learn methods of researching culinary andbusiness-related topics. Broaden career choices and become moremarketable to potential employers, especiallyfor management and entrepreneurialpositions.notice ofNONDISCRIMINATIONThe Culinary Institute of America (CIA) isan Equal Opportunity Employer committed to the principle of equal opportunity ineducation and employment, in compliancewith Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title VI and Title VII ofthe Civil Rights Act of 1964, Age Discrimination Act of 1975, and other federal, state,and local laws.The CIA does not discriminate againstindividuals on the basis of race, color, sex,sexual orientation, gender identity, religion,disability, age, genetic information, maritalstatus, veteran status, ancestry, national orethnic origin, or any other protected groupor classification under federal or state laws.These principles also apply to admissions,financial aid, academic matters, careerservices, counseling, housing, employmentpolicies, scholarship programs, medicalservices, 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, whichincludes sexual assault and sexual violence.The HR Director, Faculty Relations is designated as the Title IX Coordinator andAge Discrimination Act Coordinator forthe CIA. Inquiries to the CIA concerningthe application of the Age DiscriminationAct and Title IX, and their implementingregulations may be referred to the Title IXand Age Discrimination Act Coordinator,or to the Office for Civil Rights (OCR) ofthe U.S. Department of Education. Additionally, complaints including the procedure for filing a complaint regarding thisNotice of Nondiscrimination and the CIA’scompliance with applicable laws, statutes,and regulations as outlined above, may alsobe directed to:Civil Rights Compliance OfficersJoseph Morano—HR Director, FacultyRelationsTitle IX and Age Discrimination ActCoordinatorThe Culinary Institute of America1946 Campus Drive, Hyde Park, NY 12538Office: Roth Hall, Room S-324Telephone: 845-451-1314E-mail: j morano@culinary.eduMaura King, Director—Compliance504/ADA CoordinatorThe Culinary Institute of America1946 Campus Drive, Hyde Park, NY 12538Office: Roth Hall, Room S-351Telephone: 845-451-1429E-mail: m king@culinary.eduGeneral InformationGeneral InformationORU.S. Department of EducationOffice for Civil RightsLyndon Baines Johnson Department ofEducation Building400 Maryland Avenue, SWWashington, DC 20202-1100Telephone: 1-800-421-3481Fax: 202-453-6012; TDD: 1-877-521-2172E-mail: OCR@ed.govThe Harassment, Sexual Misconduct, andDiscrimination Policy can be found atwww.ciachef.edu/consumer-information.CAREER OPPORTUNITIESAn education from The Culinary Instituteof America (CIA) offers students unparalleled career opportunity in an industrythat generates an estimated 683 billion inannual sales in the United States. In 2014,13.5 million people are projected to beemployed in the foodservice business, making it the nation’s second-largest privatesector employer, according to the NationalRestaurant Association (NRA).The CIA is represented around theworld by more than 46,000 alumni whoachieve success across a wide range ofcareers. They become executive chefs,personal chefs, restaurant and businessowners, media personalities, restaurantand hotel chain executives, food writers,research chefs, food and beverage executives, and culinary educators and work inall segments of the foodservice and hospitality industry.General Information 7

General Information8 General InformationHISTORYThroughout its history, The Culinary Institute of America has played a pivotal role inshaping the future of foodservice and hospitality. Widely recognized as the world’spremier culinary college, the CIA has anindustry-wide reputation for excellence andaccomplished alumni whose leadership,influence, and professionalism are a testament to the quality of a CIA education.Such success could only happenthrough the inspired leadership of somevery talented and dedicated people. Inthe mid-1940s, faced with a shortage ofback-of-the-house (kitchen) professionals,members of the New Haven RestaurantAssociation in Connecticut had the ideaof creating a school to train World WarII veterans in the culinary arts. In 1945,they approached attorney Frances Rothwith their idea and asked her to be theschool’s administrative director. Mrs. Rothhad never worked in a restaurant, but shebecame determined to establish a schoolthat would become “the culinary centerof the nation.” With financial, social, andpolitical support from Katharine Angell—who was married to Yale University President Emeritus James Rowland Angell andwho would later become chair of the boardof the cooking school—Mrs. Roth set aboutachieving her vision.On May 22, 1946, the New HavenRestaurant Institute opened its doors indowntown New Haven, CT as the first andonly school of its kind in the United States.The Institute enrolled 16 students in its firstclass and employed a faculty consisting of achef, a baker, and a dietitian.As the foodservice industry grew, so didenrollment, necessitating a move in 1947to larger quarters: a 40-room mansionadjacent to Yale University. The school’sname was changed to the RestaurantInstitute of Connecticut and, in 1951, itbecame known as The Culinary Instituteof America, reflecting its national scopeand the diversity of its students. The collegeexpanded its educational program to twoyears and introduced continuing educationcourses for industry professionals. By thetime of Mrs. Roth’s retirement in 1965, theCIA had increased its enrollment to 400students and operated a 2 million facility.Double-class sessions were initiated in 1969to accommodate a backlog of applications,and an auxiliary campus was leased, butwith more than 1,000 students and facilitiesstrained to the maximum, the CIA’s administrators launched a nationwide search for anew home. They found it in St. Andrew-onHudson, a former Jesuit novitiate in HydePark, NY. The new campus opened twoyears later, with its main building renamedRoth Hall.In 1971, the Board of Regents of theState of New York granted the CIA acharter to confer the Associate in Occupational Studies (AOS) degree in culinaryarts, making it the first culinary college tobe so authorized. An externship semesterwas created, and in 1973, the CIA introduced its first on-campus public restaurantinto the curriculum. Today, students at allfour CIA locations have the opportunityto learn and practice front- and back-ofthe-house skills in the college’s on-campusrestaurants. In 1976, the CIA replacedits trimester system with its trademarkProgressive Learning Year (PLY) system,which enabled smaller groups of 72 students to graduate and enter the industryevery three weeks (16 times a year).Continuing to blaze trails in the elevation of the culinary profession, in 1981 theCIA became the only school authorized toadminister the American Culinary Federation’s prestigious master chef certificationexam. The college continued to advanceculinary research and education with the1988 addition of the General Foods Nutrition Center, the nexus of nutritional cooking studies at the CIA. Two years later, inresponse to a growing industry need forprofessionally trained bakers and pastrychefs, the CIA enrolled the first class ofstudents in its new associate degree program in baking and pastry arts. The college completed its transformation into afully rounded institute of higher learningin 1993, when it was approved by the NewYork Board of Regents to offer Bachelor ofProfessional Studies (BPS) degrees in culinary arts management and baking and pastry arts management. A culinary sciencemajor was added in 2012.In 1995, the college expanded its globalreach by opening its first branch campus, The Culinary Institute of Americaat Greystone. Located in the heart ofCalifornia’s Napa Valley, the campus firstoffered programs exclusively for food andwine professionals, and has since grown toinclude degree and certificate programs,as well as courses for food enthusiasts. TheCIA’s expansion continued in 2008, whenThe Culinary Institute of America, SanAntonio opened its doors to undergraduatestudents, industry professionals, and foodenthusiasts. In 2010, in partnership with theSingapore Institute of Technology, the CIAopened its Singapore location on the campus of Temasek Polytechnic, where it offersthe college’s bachelor’s degree program inculinary arts management.From its humble beginnings in a singlebuilding in New Haven, CT, today theCIA continues to influence the future offood through its commitment to advancingknowledge, leading our industry, and making a difference in the lives of people allover the world.General InformationSome graduates of the CIA associatedegree programs in culinary arts andbaking and pastry arts enter the industryas entry-level cooks, bakers, or pastrycooks for restaurants, hotels, country clubs,retail bakeries, and institutions; otherschoose jobs in dining room service, catering, food research, or kitchen supervision.Still others choose to enroll in the college’sbachelor’s degree programs in culinaryarts management or baking and pastry artsmanagement to expand their career possibilities to include business managementand staff management positions, as wellas business ownership, communications,marketing, sales, and more. In addition,bachelor’s in culinary science graduatescan pursue careers in research and development; work for large foodservice operationssuch as hospitals, schools, and militaryorganizations; serve as field representatives; use science for creative impetus as arestaurant chef; and more.Graduates of the Accelerated CulinaryArts Certificate Program gain hands-onculinary skill and knowledge to complement their bachelor’s degree in hospitalitymanagement, food science, nutrition, or aclosely related field. The program preparesthem for a multitude of opportunities suchas cook, research assistant, restaurantassistant manager, and other entry-levelpositions.Accelerated Wine and Beverage Certificate Program graduates can pursuesuch positions as entry-level food and beverage manager, retail wine and beveragebuyer, specialty tasting room associate, orwine steward in fine dining and multi-unitrestaurants. With experience, they canbecome a wine and beverage sales representative in wholesale distribution, work asa beverage director in fine dining, or takeon other positions within the food, beverage, and winery segments.General Information 9

General InformationNOT-FOR-PROFIT STATEMENTThe Culinary Institute of America is anindependent, not-for-profit educationalorganization [Section 501 (c) (3)] pursuingits mission of providing the highest quality10 General Informationculinary education. This not-for-profit status distinguishes the Institute from othersbecause it enables us to focus on the qualityof education rather than on satisfying theinvestment expectations of shareholders.Governed by a board of trustees notcompensated for its services, the Institutebenefits from the guidance of its boardmembers, who represent the hospitalityfield as well as the professional and educational communities.CIA CAMPUSESThe CIA has three campuses across theUnited States:The Culinary Institute of America1946 Campus DriveHyde Park, NY 12538-1499845-452-9600www.ciachef.edu/newyorkThe Culinary Institute of America atGreystone2555 Main StreetSt. Helena, CA 94574707-967-1100www.ciachef.edu/californiaThe Culinary Institute of America,San Antonio312 Pearl Parkway, Building 2, Suite 2102San Antonio, TX 78215210-554-6400www.ciachef.edu/texasThe college’s international campus, theCIA Singapore, operates on the campusof Temasek Polytechnic through the CIA’spartnership with the Singapore Institute ofTechnology:The Culinary Institute of America,SingaporeTemasek Polytechnic21 Tampines Avenue 1, Block 31Singapore 529757 65 6592 1136www.ciachef.edu.sgThe Singapore Institute of Technology25 North Bridge Road #02-00EFG Bank BuildingSingapore 179104 65 6592 1136PROFESSIONAL AND PHYSICALRESOURCESCIA students benefit from the vast experience of our award-winning internationalfaculty of chefs, pastry chefs, bakers, wineand beverage experts, restaurant operations instructors, business managementteachers, and liberal arts instructors. Theseprofessionals have served in some of thebest-known restaurants, hotels, resorts,and corporations in the United States andaround the world and have worked extensively in their academic specialties.Students also have at their disposalworld-class facilities expressly designedfor professional education in culinary arts,baking and pastry arts, culinary science,and wines and beverages. These includekitchens and bakeshops with equipmentselected to replicate the professional foodservice environment and student-staffedpublic restaurants that provide real-life,hands-on experience for students.New York CampusRoth Hall, the Colavita Center for ItalianFood and Wine, the J. Willard MarriottEducation Center, and the Student Recreation Center house 41 professionallyequipped kitchens and bakeshops, fourstudent-staffed public restaurants, a demonstration theater, meat and fish fabricationrooms, a commercial storeroom, culinaryscience lab, sensory lab, the Julius WileBaccalaureate Center, and athletic facilities. In addition, the General Foods Nutri-tion Center includes a computer classroomand laboratory, and a nutrition resourcescenter. The Conrad N. Hilton Library isanother campus highlight. In addition tothe library itself, the 45,000-square-footfacility houses the Learning StrategiesCenter/Library Learning Commons, television and photography studios, a studentcomputer lab, and a demonstration theater.The Marriott Pavilion features the 800-seatEcolab Auditorium and a conference spacethat includes a state-of-the-art kitchen.General InformationACCREDITATION/approvalsThe Culinary Institute of America—whichincludes campuses in Hyde Park, NY; St.Helena, CA; San Antonio, TX; and Singapore—is accredited by the Middle StatesCommission on Higher Education, 3624Market Street, Philadelphia, PA 19104, 267284-5000. The Middle States Commissionon Higher Education is an institutionalaccrediting agency recognized by the U.S.Secretary of Education and the Council forHigher Education Accreditation. Officialrecognition of this CIA accreditation maybe found under “Institutions” on the Middle States website: www.msche.org.The Culinary Institute of Americaholds an Absolute Charter issued by theNew York State Board of Regents and isapproved for veterans training under theG.I. Bill of Rights. The curricula are registered by the New York State EducationDepartment.For more information, contact the NewYork State Education Department, Officeof Higher Education and the Professions,Cultural Education Center, Room 5B28,Albany, NY 12230, 518-474-5851.The CIA is also authorized by the TexasWorkforce Commission, Career Schoolsand Colleges, 101 East 15 Street,Austin, TX 78778-001, 512-936-3100,http://csc.twc.state.tx.us.The Culinary Institute of America has aCertificate of Authorization from the TexasHigher Education Coordinating Board,P.O. Box 12788, Austin, TX 78711, 512427-6200, www.thecb.state.tx.us.California CampusThe historic main building is the hubof education at the CIA at Greystone,housing five teaching kitchens and threebakeshops in a 15,000-square-foot openplan format, an outdoor area for live-firecooking, demonstration theaters, and threestudent-staffed public restaurants. Academic resources include a library, a studentcomputer lab, the Learning StrategiesCenter/Library Learning Commons, andclassrooms and lecture rooms. There is alsoa 3,600-square-foot, open-plan teachingkitchen and a kitchen specifically equippedto support pastry skill development. TheCalifornia campus is also home to dedicated education centers for flavor development and professional wine studies.Texas CampusThe CIA San Antonio is housed in a30,000-square-foot building at the Pearlsite near downtown. The facility combinesthe realism of the professional foodserviceenvironment with an ideal educationalsetting focusing on student learning andoutcomes. Five state-of-the-art teachingkitchens and a professional bakeshop aredesigned to provide modules and stations atwhich students can perform their lab exercises and be observed and coached on anindividual basis. The Latin kitchen, unlikeGeneral Information 11

General Information Highest Leaf Award, Women’s Venture FundManaging Director Eve Felder ’88, 2011Singapore CampusStudents at the CIA Singapore enjoy stellarstate-of-the-art facilities on the SingaporeInstitute of Technology’s (SIT) campus atTemasek Polytechnic. The campus includesteaching kitchens, the student-staffedTop Table Restaurant, and a library withmore than 140,000 volumes of texts ande-resources covering subjects ranging fromapplied science to wine. Students also haveaccess to sports facilities, student services,meeting rooms, and computer labs. Silver Plate Award, International Foodservice Manufacturers Association President TimRyan ’77, 2009COLLEGE AWARDSCIA excellence is widely recognized in theindustry and community, and the followingis just a sampling of the most recent accolades the college has received:Administration The Power List: The 50 Most PowerfulPeople in Foodservice, Nation’s RestaurantNews President Tim Ryan ’77, 2014 Farm-to-Table Award, The Valley Table President Tim Ryan ’77, 2013 Excellence in Research Award, California Dietetic Association Senior Director—Programsand Culinary Nutrition, Strategic InitiativesAmy Myrdal Miller, 2013 Innovation Award, University of California,Los Angeles President Tim Ryan ’77, 2013 Lifetime Achievement Award, FoodserviceEducators Network International PresidentTim Ryan ’77, 2012 Chef Professionalism Award, AmericanCulinary Federation Dean of Education RussellScott, 201112 General Information Who’s Who of Food & Beverage in America,James Beard Foundation President Tim Ryan’77, 2010; Vice President—Strategic Initiativesand Industry Leadership Greg Drescher, 2005;Part-Time Instructor—Writing and Communications Irena Chalmers, 1988 Sharing Culinary Traditions Award, American Academy of Chefs President Tim Ryan ’77,2009 Chef of the Year, American Culinary Federation Dean of Education Russell Scott, 2008 HeartSaver Award, American Heart Association Safety Supervisor Lyle Burnett, NurseKelly O’Connor, Safety Dispatcher Al Seifert, andSafety Officer Carl Wilson, 2008Faculty Antonin Carême Medal, American CulinaryFederation Chef-Instructor—Culinary ArtsLars Kronmark, 2013 Gold Medal, USA Culinary Cup ChallengeTeam Competition Dean—Baking and PastryArts Thomas Vaccaro ’85, 2013 Best of Show, Sugar Display, SociétéCulinaire Philanthropique Salon of CulinaryArt Professor—Baking and Pastry Arts JosephUtera, 2013, 2012, 2011 Best of Show, Bread Display, Société Culinaire Philanthropique Salon of Culinary ArtAssociate Professor—Baking and Pastry Arts LeeAnn Adams, 2013; Associate Professor—Bakingand Pastry Arts Hans Welker, 2012, 2011 Winner, Cochon 555 Cooking CompetitionChef-Instructor—Culinary Arts Lars Kronmark,2012 Prize of Honor, Société Culinaire Philanthropique Salon of Culinary Art AssociateProfessor—Baking and Pastry Arts Todd Knaster,2011; Professor—Baking and Pastry Arts PeterGreweling, 2010; CIA, 2008 Third Place, U.S. Finals of the World Chocolate Masters Competition Chef-Instructor—Baking and Pastry

The CIA at Greystone and the CIA San Antonio are branches of the CIA, Hyde Park, NY. The CIA Singapore is an additional campus. The Culinary Ins titute of America 2014–2015 Academic Catalog Academic Catalog 2014