The Culinary Institute of America

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The Culinary Institute of America
Image:CIA Logo.PNG
Established: 1946
Type: Private
President: L. Timothy Ryan, Ed.D.
Faculty: 130
Undergraduates: 2,757
Location: Hyde Park, New York, USA
Website: http://www.ciachef.edu

The Culinary Institute of America (CIA) is a culinary school located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has satellite campuses in St. Helena, San Antonio, and in New York City. It is a not-for-profit academic institution of higher learning. The school offers traditional associate and bachelors degrees taught by the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The school also offers continuing education for professionals in the hospitality industry as well as conferences and travel programs.

The school operates multiple restaurants on both campuses. In addition to professional education, the school also offers recreational classes for non-professionals and has also branded cookingware for the home cook. A number of books, videos and training materials created by the faculty and staff of the CIA can be attained for training professionals and non-professionals.

Contents

[edit] History

The school was founded by Frances Roth and Katharine Angell in 1946 as the New Haven Restaurant Institute in New Haven, Connecticut. Initial enrollment was fifty students and the faculty included a dietitian, a baker and a chef. It was founded as a vocational training school for returning veterans of World War II. In 1951, the name was changed to The Culinary Institute of America. In 1970, the school moved to a former Jesuit seminary in Hyde Park, New York.[1]

[edit] Education

[edit] Degrees offered

The college offers both Bachelor of Professional Studies (B.P.S) and Associate of Occupational Studies (A.O.S) degrees in either Culinary Arts or Baking and Pastry Arts. The Bachelor program was created under the direction of former CIA president Ferdinand Metz. Admission requires a minimum of six months food service experience. Each program requires an 18-week externship at a CIA-approved site in the industry.[2]

The CIA also offers an accelerated culinary program for students who already have four or more years experience in the industry, but wish to obtain an associate degree from the CIA. This program includes the same basic classes as the regular AOS programs, but lacks the externship requirement, and some classes may be presented at a faster pace or include more in-depth material.[3]

The CIA's degree programs are fully accredited by the Middle States Commission on Higher Education and the Accrediting Commission of Career Schools and Colleges of Technology

[edit] Continuing education and non-professional courses

The college's Hyde Park campus also offers continuing education courses, certificate programs, and training materials for foodservice professionals. The school's Greystone campus also features numerous continuing education classes for culinary professionals and also for wine professionals. A variety of programs for food enthusiasts are also offered.[4]

The CIA offers a program with the ACF entitled ProChef. The program is a three tiered system that will take the chef through Pro-Chef I, Pro-Chef II and Pro-Chef III, each step recognizing skills attained not only in the kitchen, but also academically and familiarity with business practices. Each of the three levels holds a correlating ACF certification, following chronologically, Certified Culinarian, Certified Chef de Cuisine and Certified Executive Chef.[5]

[edit] Teaching faculty

The college's current president is Timothy Ryan, Ed.D. The faculty is broad in scope with over 130 different faculty members coming from over 16 different countries. The school employs the largest number of Certified Master Chefs whom are certified through the ACF. The faculty also includes award-wining authors of text books, magazines and other published media. Many of the instructors are themselves graduates from the CIA.[6]

There has been controversy over the role of the faculty. On April 23, the faculty voted no confidence in the president, L. Timothy Ryan, by a vote of 85 to 9 " [7] The board responded by confirming unanimously their confidence in him, and extending his contract. [7]

[edit] Branch campuses

[edit] Greystone

Main article:Culinary Institute of America at Greystone

The CIA maintains a branch campus in the Napa Valley of California, The Culinary Institute of America at Greystone, . The Greystone campus offers an associate degree program in culinary arts, as well as certificate programs, continuing education courses, conferences, and seminars including The Annual Worlds of Flavor Seminar and Conference each year. The Rudd Center for Professional Wine Studies offers classes on wine instruction and also features a certification program for wine professionals. The campus also operates the Wine Spectator Greystone Restaurant, which features local, seasonal ingredients showcasing California's regional cuisine.[8]

[edit] Astor Center

The Culinary Institute of America at Astor Center is a branch teaching facility located in Astor Center in New York City, NY. The center offers numerous continuing education and professional development classes including classes in food and wine pairing , restaurant economics, restaurant management skills, culinary instruction, along with culinary demonstrations. The courses are a variety of hands on courses along with demonstration courses.[9]

[edit] CIA San Antonio

Located in San Antonio's historic Pearl Brewery, CIA San Antonio was created to promote Latino diversity in the U.S. foodservice industry. The campus provides a 30-week Culinary Arts Certificate Program designed for students seeking a profession in the culinary arts, the CIA’s new southwest campus also hosts Latin American cuisine courses for foodservice professionals.[10]

[edit] Restaurants

The CIA operates five public restaurants on its campus in Hyde Park, New York. Students gain experience in both back-of-the-house kitchen and front-of-the-house management skills. The American Bounty Restaurant offers dishes that feature the regional cuisines of America using local products from the Hudson Valley region of New York State. The Escoffier Restaurant features classical French cuisine updated with modern techniques. The Ristorante Caterina de' Medici is an Italian restaurant featuring authentic Italian cuisine. St. Andrew's Café is a casual restaurant which features a contemporary menu with seasonal flavors. Finally, the Apple Pie Bakery Café features a casual atmosphere offering sandwiches, soups, and baked items.[11]

[edit] Branding

The CIA has a brand licensing program in cooperation with Broad Street Licensing Group offers branded products for both foodservice professionals and consumer housewares. The Masters Collection is a line of high-end cookware, cutlery, bakeware, and culinary tools for use in the home kitchen which was created by the CIA's faculty of Certified Master Chefs and tested at its Hyde Park campus.[12]

[edit] Augie Award

The Augie Award is an honor given by the CIA to recognize the success and achievements of the success of individuals in the foodservice industry. The “Augie” was named for Auguste Escoffier, one of the world’s most renowned and influential chefs. The Augie Award is presented at the CIA’s annual Leadership Awards gala, the first were given in April of 2007.[13]

[edit] 2007 Augie winners

  • Hall of Fame Award—entrepreneur and philanthropist Norman Brinker, chairman emeritus of Brinker International, for a lifetime of visionary contributions.
  • Chef of the Year Award— American chef Thomas Keller, chef and owner of French Laundry, Bouchon, and Per Se.
  • Alumni of the Year Awards—Culinary Institute of America graduates Jonathan Benno (class of 1993), chef de cuisine of Per Se in New York City, and Steve Ells (class of 1990), founder and CEO of Chipotle Mexican Grill.[14]

[edit] Notable alumni

[edit] In popular media

Several books have been written about the CIA. Journalist Michael Ruhlman, in his first book about the CIA, The Making of a Chef, documents his experiences as an "undercover student" as he passes through the classes at an accelerated rate.[15] In another book by the same author The Soul of a Chef, he documents seven chefs taking the ACF Master Chef test held there semi-annually.[16] Kitchen Confidential by Anthony Bourdain also features an in-depth discussion of the author's education at the CIA.[17]

[edit] Notes

  1. ^ # The Culinary Institute of America, "History", retrieved from [4] on 2007-09-30.
  2. ^ The Culinary Institute of America, "Prospective Students".
  3. ^ The Culinary Institute of America, "Certificate Programs".
  4. ^ The Culinary Institute of America, "CIAprochef.com"
  5. ^ The Culinary Institute of America, "The Prochef Certification Program".
  6. ^ The Culinary Institute of America, "We Have the Largest of Teaching Chefs and Certified Hospitality Educators on One Campus".
  7. ^ a b "Faculty and Board at Odds Over President of Culinary Institute" by Richard Byrne, Chronicle of Higher Education April 25, 2008, accessed April 25, 2008
  8. ^ The Culinary Institute of America, "The Culinary Institute of America at Greystone".
  9. ^ The Culinary Institute of America, "The Culinary Institute of America at Astor Center – New York, NY".
  10. ^ CIA Branches. January 18, 2008. Accessed on January 29, 2008.
  11. ^ The Culinary Institute of America, "Restaurants".
  12. ^ The Culinary Institute of America, "CIAstore.com".
  13. ^ The Culinary Institute of America.
  14. ^ The Culinary Institute of America.
  15. ^ Ruhlman, "The Making of a Chef".
  16. ^ Ruhlman, "The Soul of a Chef"
  17. ^ Bourdain, "Kitchen Confidential".

[edit] References

  • Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly, 2nd ed. Harper Perennial: New York, 2007. ISBN 0060899220
  • Ruhlman, Michael. The Making of a Chef: Mastering Heat at the Culinary Institute, Holt Paperbacks: New York, October 15, 1999. ISBN 0805061738
  • Ruhlman, Michael. The Soul of a Chef: The Journey Toward Perfection, Penguin: New York, July 31, 2001. ISBN 0141001895
  • The Culinary Institute of America, "Certificate Programs"', retrieved from [1] on 2007-09-30.
  • The Culinary Institute of America, "CIAprochef.com", retrieved from [2] on 2007-09-30.
  • The Culinary Institute of America, "CIAstore.com" retrieved from [3] on 2007-09-30.
  • The Culinary Institute of America, "History", retrieved from [4] on 2007-09-30.
  • The Culinary Institute of America, "Prospective Students", retrieved from [5] on 2007-09-30.
  • The Culinary Institute of America, "Restaurants", retrieved from [6] on 2007-09-30.
  • The Culinary Institute of America, "The Center for Foods of the Americas", retrieved from [7] on 2008-01-18.
  • The Culinary Institute of America, "The Culinary Institute of America at Astor Center – New York, NY", retrieved from [8] on 2008-01-18.
  • The Culinary Institute of America. The Culinary Institute of America announces first-ever "Augie" Awards for outstanding achievements in U.S. foodservice from [9] on 2007-09-30.
  • The Culinary Institute of America, "The Culinary Institute of America at Greystone", retrieved from [10] on 2007-09-30.
  • The Culinary Institute of America, "The Prochef Certification Program", retrieved from [11] on 2007-09-30.
  • The Culinary Institute of America, "We Have the Largest of Teaching Chefs and Certified Hospitality Educators on One Campus", retrieved from [12] on 2007-09-30.

[edit] External links

Coordinates: 41.745941° N 73.932959° W

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