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The Culinary Institute Of America Hyde Park, New York

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General Information
Private, coeducational, four-year college. Small-town setting. Founded in 1946. Accredited by Middle States Association of Colleges and Schools.

Program Information
Offered since 1946. Program calendar is continuous. 2-year associate degree in baking and pastry arts. 2-year associate degree in culinary arts. 4-year bachelor’s degree in baking and pastry arts management. 4-year bachelor’s degree in culinary arts management.

Program Affiliation
American Culinary Federation; American Dietetic Association; American Institute of Baking; American Institute of Wine & Food; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; International Foodservice Editorial Council; James Beard Foundation, Inc.; Napa Valley Wine Library Association; National Association for the Specialty Food Trade, Inc.; National Restaurant Association; Oldways Preservation and Exchange Trust; Society of Wine Educators; Sommelier Society of America; The Bread Bakers Guild of America; Women Chefs and Restaurateurs.

Areas of Study
Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; culinary skill development; finance; food preparation; food service communication; food service math; garde-manger; gastronomy; international cuisine; introduction to food service; Italian cuisine; kitchen management; management and human resources; marketing; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant operations; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.

Facilities
9 bake shops; bakery; 33 classrooms; 8 computer laboratories; 2 demonstration laboratories; 2 food production kitchens; 2 gardens; 4 gourmet dining rooms; laboratory; learning resource center; 4 lecture rooms; library; 5 public restaurants; snack shop; 2 student lounges; 32 teaching kitchens; 2 amphitheaters.

Student Profile
2713 full-time.

Faculty
148 total: 120 full-time; 28 part-time. 15 are industry professionals; 10 are master chefs; 8 are master bakers; 102 are culinary-certified teachers; 2 are European master chefs, 1 certified master pastry chef. Prominent faculty: Thomas Vaccaro, CEPC; Eve Felder, CEC, CHC; Kate Covatti, CMB, CHE; Oliver Andreini, CMC, CHE. Faculty-student ratio: 1:18.

Special Programs
3-week tour of wine country and restaurants in California, 18-week externship, hands-on experience in some of the five on-campus public restaurants.

Typical Expenses
Application fee: $30. Tuition: $20,300 per full academic year. Program-related fees include $1395 for books and supplies; $7170 for room and board (mandatory); $360 for externship.

Financial Aid
In 2005, 2258 scholarships were awarded (average award was $2000). Program-specific awards include Cream of the Crop Scholarships (up to $20,000), MFK Fisher Scholarships (available to incoming students based on writing ability). Employment placement assistance is available. Employment opportunities within the program are available.

Housing
Coed housing available. Average on-campus housing cost per month: $550.

Application Information
Students may begin participation year-round. Applications are accepted continuously. In 2005, 2098 applied; 1692 were accepted. Applicants must submit a formal application, letters of reference, an essay, academic transcript, interview (for bachelor’s degree).

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Contact
Rachel Birchwood
Director of Admissions
1946 Campus Drive
Hyde Park, NY 12538
Telephone: 800-CULINARY
Fax: 845-451-1068
E-mail: admissions@culinary.edu
World Wide Web: http://www.ciachef.edu.
 
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