Looking for jobs at the Culinary Institute of America? CIA offers a wide variety of career opportunities for those seeking to work alongside diverse, talented, and passionate people who embody ...

Author Sarah Rolph ’22/’26 is a Culinary Science major. Immediately upon arriving at FoodieCon my friend Emily Arellano ’29 and I were greeted with perfectly shiny bon bons and cotton candy art unlike ...

Today, CIA is widely recognized as the world’s premier culinary college. Our industry-wide reputation for excellence is evidenced by our outstanding faculty, passionate students, and more than 55,000 ...

Interested in turning your love for baking fresh bread into a career? You could be a professional baker. Do you also love the thrill of completing finely detailed decorations and executing complex ...

We know you’re as committed as we are to helping students learn and succeed—and we’d like to help you. Here are some education resources from CIA to spark a passion in your students for culinary arts ...

Customize your CIA bachelor’s degree to fit your unique interests and career goals.

Dr. Tim Ryan ’77 is chancellor of the Culinary Institute of America, serving as an advisor to the college’s president and leading special projects. Prior to this role, Dr. Ryan served as president of ...

The Culinary Institute of America boasts the most influential alumni network in the industry—more than 55,000 strong. CIA alumni live, work, and change the face of food in every corner of the globe.

Trying to picture yourself at CIA? Get an in-depth look at our campus, including presentation and tour. You’ll really get to know what it’s like to live and learn here. Trying to picture yourself at ...

Seit 75 Jahren investiert das Culinary Institute of America seine Energie, seine Leidenschaft und sein Branchenwissen in die bestmögliche Ausbildung rund um Gastronomie und Gastgewerbe. Hier ist Essen ...

You’ve found your dream school, now find the program that’s right for you.

“CIA is an institution that I’m very grateful for having attended. I learned alot, I had a good time. I’m grateful for all the skills I learned and experiences I had.” A 1978 graduate of the Culinary ...