cia fast facts 2016
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The World's Premier Culinary CollegeTRANSCRIPT
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)