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Food is Discovery

Derek Smith '13, Bachelor's in Culinary Arts“Since I can remember, I always had a love for cooking. As a child, I played outside with my twin brother making mud pies. As I got older I watched with amazement when my grandmother and great grandmother cooked meals. They also would make collards, kale, turnip, or mustard greens slow cooked with ham hocks or smoke turkey neck. They would service it with white rice and navy beans. I loved that smell!”

-Derek Smith ’13
Bachelor’s in Culinary Arts

This is it. You’ve arrived. You’re settled in, a student at the world’s premier culinary college. You’re ready to learn, to start using your hands to create something that’s tangible and real, to put a little bit of yourself into that creative dish. Well, you’re in luck—there’s no more dynamic and immersive place in the world to study food, with 1,300-plus hands-on kitchen hours. The proven programs, expert faculty, and outstanding facilities are just what you need to satisfy your passion. The CIA will help prepare you for what you’ve always wanted—a career and life in the amazing world of food.

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Hands-On Learning That’s Second to None

You want to learn hands-on? You’ve got it! At the CIA, you’ll spend more than 1,300 hours in our kitchens and bakeshops. Try finding that level of “learning by doing” anywhere else. Sure you’ll learn how to cure a prosciutto or create a richer saffron risotto. But you’ll also be able to source ingredients, understand Your blade meets the board, the aroma meets your senses.proportions, and perform cost analyses. No matter what major or program you choose, you’ll be right in the heart of the action at the CIA. And it’s the same amazing education whether you study in Hyde Park, NY,  Greystone, CA, or San Antonio, TX.

As a CIA student, you’ll really understand food as you gain comprehensive knowledge that will serve as the foundation for everything you do in your career. You’ll learn how to sauté, to braise, to caramelize. You’ll explore the fundamentals of fruits and vegetables; soups, stocks, and savories; bread fermentation; knife skills and cuts; and much more. And you’ll gain vital interpersonal skills, like how to work effectively on a team and what it takes to be a strong leader.

The CIA offers majors in either culinary arts, baking and pastry arts, or culinary science. You can earn a Bachelor’s degree or Associate degree in both culinary arts or baking and pastry arts.  The associate degrees are offered at both our Hyde Park, NY campus and at the CIA at Greystone in St. Helena, CA. Each program has its own unique benefits, but they all have one important thing in common—a commitment to educational excellence for which the CIA is known throughout the food world.

Hyde Park Campus Greystone Campus San Antonio Campus
Culinary Arts Majors
Baking & Pastry Arts Majors
Culinary Science Major
Associate Degree Programs
Bachelor’s Degree Programs*
On-campus Restaurant Experience

*Students who earn their associate degree at the Greystone or San Antonio Campus can easily transfer these credits and continue on to the bachelor’s degree program at Hyde Park.

At the CIA you'll spend more than 1, 300 hours in our kitchens and baking shops learning by doing.

CIA Culinary School