CIA Fast Facts 2016THE WORLD’S PREMIER CULINARY COLLEGE

• The Culinary Institute of America is a not-for-profit college with a mission to provide the world’s best professional culinary education, supported by our core values of excellence, leadership, professionalism, ethics, and respect for diversity.

• Founded in 1946 in New Haven, CT by Frances Roth and Katharine Angell. In 1972, the CIA moved to the former Jesuit seminary St. Andrew-on-Hudson in Hyde Park, NY.

• Dr. Tim Ryan ’77, CMC, is the first alumnus and faculty member to be CIA president. He joined the faculty in 1982 and has served as president since 2001.

DEGREE PROGRAMS

• Bachelor’s degrees in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts.

• Concentrations within the bachelor’s management major in advanced wines, beverages, and hospitality; farm-to-table cooking; Latin cuisines; Asian cuisines; advanced baking and pastry; and intrapreneurship (business innovation within an organization).

• All bachelor’s programs offer inter-national travel experiences to China, France, Italy, Latin America, or Spain.

• The average CIA student receives multiple job offers before graduating. Leading employers recruit at career fairs in New York and career networking days in California and Texas.

DIVERSE STUDENT BODY

• More than 2,900 students, from every U.S. state and 30-plus countries. About 2,400 on the New York campus, 300 in California, 150 in Texas, and 80 in Singapore.

• Balance of recent high school graduates and non-traditional students; average student age is 22.

• International students make up about 13% of the CIA population, with the largest segment currently coming from South Korea.

DEGREE PROGRAM ADMISSIONS AND FINANCIAL AID

• Three bachelor’s and 16 associate degree start dates each year.

• To prepare for their studies, students must gain relevant industry experience before enrolling.

• Tuition is comparable to other respected private colleges. The CIA is committed to making education as affordable as possible.

4worldwideNEW YORK CALIFORNIA TEXAS SINGAPORE

campuses

49.9%female

of students are

(highest ever at the CIA)

92%of CIA students

FINANCIAL AID

receive

THE CIA RESTAURANT GROUP

Dining concepts in New York:

• American Bounty Restaurant

• The Bocuse Restaurant

• Ristorante Caterina de’ Medici

• Apple Pie Bakery Café

• Pangea, “pop-up” restaurant

Restaurants at other U.S. campuses:

• Wine Spectator Greystone Restaurant (California)

• The Conservatory Restaurant (California)

• The Bakery Café by illy (California)

• Nao Latin Gastro Bar (Texas)

Steve Ells ’90

SUCCESSFUL ALUMNI

CIA alumni are leaders in the food world, including:

• Grant Achatz ’94, chef/owner, Alinea, Next, and Aviary

• Richard Blais ’98, founder, Trail Blais; Top Chef All Stars winner

• Anthony Bourdain ’78, chef, author, TV personality

• Maneet Chauhan ’00, executive chef/owner, Chauhan Ale & Masala House; Chopped judge

• Roy Choi ’98, food truck pioneer

• Cat Cora ’95, Iron Chef, TV personality, restaurateur

• Steve Ells ’90, founder and CEO, Chipotle Mexican Grill

• Duff Goldman ’98, owner, Charm City Cakes

• Carlton McCoy ’06, wine director, The Little Nell; Master Sommelier

• Charlie Palmer ’79, CIA Chairman of the Board, chef/restaurateur, The Charlie Palmer Group

• Barton Seaver ’01, director, Healthy and Sustainable Food Program, Harvard School of Public Health

• Sue Zemanick ’01, executive chef, Gautreau’s

OTHER EDUCATIONAL PROGRAMS

• 30-week certificate programs in culinary arts or wines and beverages are offered in California.

• The CIA’s Food Business School launched in 2015 as a center for executive education dedicated to food entrepreneurship and innovation.

• The CIA provides thought leadership through research and conferences.

• More than 4,000 food and wine enthusiasts each year participate in Boot Camps and weekend classes at all three U.S. campuses.

• Custom continuing education courses reach thousands of food professionals each year.

Cat Cora ’95 Roy Choi ’98

48,000alumni

NETWORK

worldwide

FOR MORE INFORMATION

www.ciachef.edu

Questions on admissions

and applications:

1-800-CULINARY (285-4627)

admissions@culinary.edu