The Culinary Institute of America
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Widely recognized as the world’s premier culinary college, with an industry-wide
reputation for excellence, The Culinary Institute of America is founded in 1946 by Atty.
Frances Roth and co-founder Katharine Angell. New Haven Restaurant Institute, CT
was born on May 22, 1946 as the first and only school of its kind in United States
created to train returning World War II veterans in culinary arts. The institute enrolled 50
students with a faculty of a baker, chef and dietitian.
New Haven Restaurant Institute continued growing from 1946 to 1970. In 1947 the
school changed its name to Restaurant Institute in Connecticut and later change it for
the final time as The Culinary Institute of America. Due to the growing numbers of
students, the school moved its campus in New York. In 1979, CIA’s curriculum
expanded and in 1981 CIA becomes the only school authorized to administer the
American Culinary Federation’s exam for Master Chefs, the highest professional
certification in the country.
Later years, CIA grow to have three additional student-staffed restaurants, their
continuing education center opens, and blaze their trails of research and education.
Added new bachelors’ degree program and started their west cost presence.
Responding to a growing industry need for highly qualified, professionally trained baking
and pastry chefs, the college opens its new baking and pastry facility. The CIA
completes its transformation into a complete college of higher education when the New
York State Board of Regents approves the Institute to offer two Bachelor of Professional
Studies (BPS) degrees, in either culinary arts management or baking and pastry arts
The rest is history, and today CIA is known world’s premier culinary college leads the
foodservice world into the new millennium, continuing to garner praise and accomplish
great things in culinary education, research, and industry service. CIA has schooled a
number of the world’s best chefs, such as Grant Achatz, Enrique Olvera, and Anthony
Certificates, Associate and Bachelor degrees in:
- School of Culinary Arts
- School of Baking and Pastry Arts
- School of Business and Management
- School of Liberal Arts and Food Studies
- School of Culinary Science and Nutrition
- School of Graduate and Executive Studies
- Wine and Beverage Graduate Certificate
- Food Enthusiasts Programs
- Wine and Beverage Programs
For more information about admission, curriculum, schedule and tuition, financial aid,
scholarship, externship, internship, student life etc. – please contact: