CHOOSING a Culinary College

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At The Culinary Institute of America, our mission is to provide the world’s best professional culinary education.

Our specialized curriculum—offered at our campuses in New York, California, and Texas—balances hands-on culinary and baking and pastry fundamentals with broad-based liberal arts courses about the food business.

We believe we are in the best position to guide your son or daughter to a successful career in the diverse foodservice industry. However, we also realize choosing the college that is right for your child is a very important decision.

The following criteria can help you assess the quality of different culinary colleges.

To learn more about the CIA and how it satisfies these measures of education quality, visit www.ciachef.edu, call 1-800-CULINARY (285-4627), or e-mail admissions@culinary.edu.

Career SuccessLook for schools with high graduation and employment rates and large, successful alumni networks that provide mentoring and help for career advancement. Nationally recognized, highly regarded colleges provide access to national and international career opportunities regional schools do not offer.

Focused, Hands-on LearningSelect a college that emphasizes hands-on, in-kitchen learning; real restaurant experiences; and a higher number of teaching kitchens and in-kitchen instruction hours. Seek schools that have a variety of first-class restaurants on campus for professional training and have scheduled externships at leading restaurants, hotels, and resorts.

Outstanding FacultyChoose a school with a large faculty of experienced, diverse, and accomplished chefs. Find out how many faculty members have professional certifications, are published authors, or are medalists in culinary competitions. A diverse faculty that represents a variety of cultures and culinary experiences will enrich the educational experience.

Comprehensive Degree ProgramsAssociate degree programs should provide fundamental skills, techniques, and cuisine studies in preparation for a variety of foodservice jobs. Bachelor’s degree programs should provide the same foundation plus build operational and management knowledge for leadership in and beyond the foodservice kitchen.

Accredited for QualityThe college should be accredited by the leading regional accrediting commission for higher education. This validates the quality of the education provided, adds to the long-term value and marketability of the degree, and allows a graduate to pursue advanced degrees at top colleges and universities.

Exciting Campus LifeThe school should have a diverse student body and a variety of clubs, special events, and sports. The availability of attractive campus housing and recreational facilities contributes to a dynamic, fun student life experience. Look for a college that has access to a major city that offers additional entertainment, cultural learning, and exposure to leading foodservice businesses.

©2012 The Culinary Institute of America. Photography: Keith Ferris and Ben Fink

Superior ValueYou are investing in higher education. Choose the program that offers an extraordinary educational experience backed by a complete financial aid package. Look for a professional, experienced financial aid staff ready to address your needs, check the availability of college scholarships to supplement federal and state programs, and, perhaps most important, select a program that provides continuing support for each year of study, not just the first year.