The Culinary Institute of America

[CIA Chris]

Hi Everyone,

I am on staff at the Culinary Institute of America. I wanted to give everyone an opportunity to get the opinion/insight of someone on the inside of the world’s premier culinary college.

I'll try to answer questions regarding culinary school whenever I can. I'll also try to keep you up to date on things you might find interesting such new degree programs, special grants, etc.

Let me know if you have any questions!

[Nicholas]

Hello!

I hope to enrol early 2009!
Here's a really weird question.

Is it the norm to have classes on sundays?
And what's the traffic like to Manhattan Island on a sunday morning?
I know it's about 1 1/2 hour away.

[Stan from Bend]

Hey Chris,
Just back from Boot Camp and my wife has already scheduled me to cook for dinner parties the next three weekends. Anyway, to my question. My 12 year old son was intrigued by my stories of boot camp. I know that there are one day programs for kids now. Do you know if there are any plans to offer other opportunities for kids at the CIA? A two or three day program, maybe having parents and kids work together, would be really cool. By the way, tell Chef D that I am going to try to do the mozzarella roll tomorrow for a party. Hopefully, I was watching close enough to not screw it up too badly.

[Laprise]

WOW, that is great to have you around to help potential cooks...

I hope you get lots of questions answered!

Welcome

[CIA Chris]

Originally Posted by Nicholas

Hello!

I hope to enrol early 2009!
Here's a really weird question.

Is it the norm to have classes on sundays?
And what's the traffic like to Manhattan Island on a sunday morning?
I know it's about 1 1/2 hour away.

Hi Nicholas!

There are no Sunday Classes.

The Culinary Institute of America is in Hyde Park, NY and NYC is about 1.5 hours away (like you say). I don't frequent the city that often but I would guess traffic is on the lighter side on Sunday mornings in Manhattan!

[CIA Chris]

Originally Posted by Stan from Bend

Hey Chris,
Just back from Boot Camp and my wife has already scheduled me to cook for dinner parties the next three weekends. Anyway, to my question. My 12 year old son was intrigued by my stories of boot camp. I know that there are one day programs for kids now. Do you know if there are any plans to offer other opportunities for kids at the CIA? A two or three day program, maybe having parents and kids work together, would be really cool. By the way, tell Chef D that I am going to try to do the mozzarella roll tomorrow for a party. Hopefully, I was watching close enough to not screw it up too badly.

Boot camp for parents and kids is not something I've heard of. I'll pass along the suggestion to the CE department.

A mozzerella roll sounds tasty. Make us proud!

[Chef Kaiser]

Originally Posted by CIA Chris

Hi Everyone,

I am on staff at the Culinary Institute of America. I wanted to give everyone an opportunity to get the opinion/insight of someone on the inside of the world’s premier culinary college.

I'll try to answer questions regarding culinary school whenever I can. I'll also try to keep you up to date on things you might find interesting such new degree programs, special grants, etc. Let me know if you have any questions!

Hi Chris,

How much is the school fee now in your school for a one year culinary program?
Is your program accredited internationally, like in Europe, where my son eventually would like to work after?
Does the program cost includes accomodation and food?
How long are your school breaks in the one year program, to possibly forecast other expenses?

thank you, would appreciate your feedback.

regards

[futurechef4679]

I've been researching culinary schools for quite some time now and have several questions:
Do you have a requirement for previous experience in the culinary field? And if so, are there any exceptions?
How would you say students like the school overall?
Thank you so much for any help you can give me. I've done research, but have been unable to find solid answers to either of these questions. Thank you so much!

[meo]

Originally Posted by CIA Chris

Hi Everyone,

I am on staff at the Culinary Institute of America. I wanted to give everyone an opportunity to get the opinion/insight of someone on the inside of the world’s premier culinary college.

I'll try to answer questions regarding culinary school whenever I can. I'll also try to keep you up to date on things you might find interesting such new degree programs, special grants, etc.

Let me know if you have any questions!

Hi Chris,

I am planning to take Certificate in Baking & Partry next year at CIA on Napa Valley campus. How long do I have to wait before starting classes ?
Can I take extra courses besides assigned certificate program courses?
If I try 5 days baking & pastry session, does CIA provide housing? where can I stay?

Thanks.

[CIA Chris]

Originally Posted by Chef Kaiser

Hi Chris,

How much is the school fee now in your school for a one year culinary program?
Is your program accredited internationally, like in Europe, where my son eventually would like to work after?
Does the program cost includes accomodation and food?
How long are your school breaks in the one year program, to possibly forecast other expenses?

thank you, would appreciate your feedback.

regards

The degree programs can't be completed in one year. An associates degree takes 21 months and the bachelors degree takes 30 months. A complete tuition breakdown is available on the CIA web site here http://www.ciachef.edu/admissions/finaid/tuition.asp .

The Culinary institute of America is accredited by the Middle States Association of Colleges and School. This organization was founded in 1887 and serves schools in the United States as well as many other countries,

The 1 year program you mention may be a certificate program. I confess I don't know as much about the certificate programs. There are certificates offered through the California campus. This may be what you are refering to.

[CIA Chris]

Originally Posted by futurechef4679

I've been researching culinary schools for quite some time now and have several questions:
Do you have a requirement for previous experience in the culinary field? And if so, are there any exceptions?
How would you say students like the school overall?
Thank you so much for any help you can give me. I've done research, but have been unable to find solid answers to either of these questions. Thank you so much!

There is a food service experience requirement at the CIA. It is 6 months of hands-on work on a part-time basis.

The students I talk to all seem to be very happy here. But I assume you'd expect to hear that haha. There is a program in place where you can speak with current students in the evening. The number for that program is 845-451-1515. You should be able to reach the telecounselors from 6-9 PM Eastern.

[CIA Chris]

Originally Posted by meo

Hi Chris,

I am planning to take Certificate in Baking & Partry next year at CIA on Napa Valley campus. How long do I have to wait before starting classes ?
Can I take extra courses besides assigned certificate program courses?
If I try 5 days baking & pastry session, does CIA provide housing? where can I stay?

Thanks.

Like I mentioned earlier I'm not well versed in the certificate programs out at our Greystone campus. The best thing you can do is give them a call directly. The Greystone staff is excellent. They'll be more than willing to answer your questions.

Great questions so far! Keep the degree questions coming!

[Mr.Farenheight]

HELLo,
In the AOS in Pastry /Baking program at the CIA there is a section where you work in one of on campus restaurants. What is this like? what is the day to day. Also what is a normal class day at the CIA like?

[futurechef4679]

Thanks so much for your help!

[KIWI LEE]

"The" world premier culinary school why are near on 35 of the top restaurants in the workld from other countries?....Just teasing I have had good meals here in the US independant restaurants mostly and then bad meals chain restaurants.
Must go its late PS also I learnt London City and Guilds 706/1 and 706/2 when instructors could yell at you and it wouldn't be politically incorect or make you stay up 18 hours of the day and make meals of a field kitchen as part of our training (in the NZ Army).....


I am on staff at the Culinary Institute of America. I wanted to give everyone an opportunity to get the opinion/insight of someone on the inside of the world’s premier culinary college.

I'll try to answer questions regarding culinary school whenever I can. I'll also try to keep you up to date on things you might find interesting such new degree programs, special grants, etc.

Let me know if you have any questions![/quote]