Each member of the CIA faculty is a talented educator drawn from a pool of more than 140 expert CIA instructors. The person leading your class could be an acknowledged master of the culinary or baking and pastry arts or an expert in management or liberal arts studies. That person might also be a winner of the Culinary World Cup or a Culinary Olympics Gold Medal, a published author of textbooks or cookbooks, or the latest featured chef in Bon Appétit, Nation’s Restaurant News, or Food & Wine.
All of our faculty members are dedicated teachers whose industry credentials and experience are unmatched in culinary education. They’ve been there. Food is their life, and they’ll bring it into your life in so many engaging and exciting ways.
Externship: Real, Life Experience
One of the real highlights of your CIA education is your externship. First you choose a site from any of the more than 1,200 leading foodservice establishments around the world that offer a variety of amazing settings—world-famous restaurants, exotic resorts, glamorous magazines or television networks, and more. Then you go sharpen your skills and make valuable industry contacts in a dynamic real-world environment.
CIA Externship Locales
There are 1,200-plus for you to choose from.
Here’s a sampling:
|American Club, Hong KongAureole, New York, NYBoca Raton Resort & Club, Boca Raton, FLBouley Bakery, New York, NY
Celebrity Cruise Lines, Miami, FL
Charm City Cakes, Baltimore, MD
Food Network, New York, NY
Four Seasons, Guanacaste, Costa Rica
Gotham Bar & Grill, New York, NY
The Greenbrier, White Sulphur Springs, WV
King Estates Winery, Eugene, OR
|Le Bernardin, New York, NYThe Lodge at Pebble Beach, Pebble Beach, CAMcCormick Spice, Hunt Valley, MDPatina Restaurant, Costa Mesa, CA
Per Se, New York, NY
Restaurant August, New Orleans, LA
Restaurant Daniel, New York, NY
The Ritz-Carlton and
JW Marriott, Grande Lakes, Orlando, FL
Roy’s Restaurant, Honolulu, HI
Walt Disney World, Orlando, FL
BPS Travel Experience: Life on the Road
As a bachelor’s degree student, this is where you take everything you’ve learned and see how it applies “out there,” during an exciting travel seminar that immerses you in a major culinary region of the world. You’ll explore the journey of food from its sources to its final destinations, and critically examine the complexities of food systems and restaurant operations.
Travel to the West Coast or Pacific Northwest and you’ll visit wineries and farms, meat and fish purveyors, coffee roasters, chocolatiers, and restaurants, gaining valuable insights into these diverse sources of food and cuisine trends.
Head overseas on the China, Italy, or Spain trips and discover authentic, regional ingredient suppliers and restaurants for these popular cuisines. These unforgettable experiences offer important lessons in menu development, food and beverage pairing, sustainable agriculture, produce distribution, and the impact of culture on cuisine.