Academic Catalog

204 Pages·2015·5.31 MB·English

Academic Catalog 2015–2016
Hyde Park, NY • St. Helena, CA
San Antonio, TX • Singapore
STNETNOC FO ELBAT
The Culinary Institute of America is a private, not-for-profit college dedicated to
Academic Calendars 2015–2016 2
providing the world’s best professional culinary education.
General Information 6
Excellence, leadership, professionalism, ethics, and respect for diversity are the core
Curricula 17
values that guide our efforts. Associate Degree Programs
and Majors 18
We teach our students the general knowledge and specific skills necessary to live
New York and California Campuses 18
successful lives and to grow into positions of influence and leadership in their
Texas Campus 24
chosen profession.
Bachelor’s Degree Programs,
Majors, and Concentrations 30
New York Campus 30
Singapore Campus 48
Accelerated Culinary Arts
Certificate Program 52
Accelerated Wine and Beverage
Certificate Program 54
Course Descriptions 56
Admissions 84
Degree Programs–U.S. 84
Degree Program–Singapore 87
Certificate Programs 88
General Admissions Information 89
Tuition and Fees 95
U.S. Programs 96
Singapore Program 1 08
Financial Aid 1 11
Student Life and Services 1 24
Academic Rules, Regulations,
and Information 1 38
Policies 1 68
Faculty and Staff 1 74
Campus Maps 1 90
Index 1 97
©April 2015 The Culinary Institute of America
Photography: Phil Mansfield
The CIA at Greystone and the CIA San Antonio are branches of the
CIA, Hyde Park, NY. The CIA Singapore is an additional campus.
Table of Contents | 1
NEW YORK CAMPUS 2015–2016 ACADEMIC CALENDAR
2015
JUNE JULY AUGUST
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 6 1 2 3 4 1
7 8 9 10 11 12 13 5 6 7 8 9 10 11 2 3 4 5 6 7 8
14 1 5 16 17 18 19 20 12 13 14 15 16 17 18 9 10 11 12 13 14 15
21 22 23 24 25 26 27 19 20 21 22 23 24 25 16 17 18 19 20 21 22
28 29 30 26 27 28 29 30 31 23 24 25 26 27 28 29
30 31
SEPTEMBER OCTOBER NOVEMBER
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 3 1 2 3 4 5 6 7
†
6 7 8 9 10 11 12 4 5 6 7 8 9 10 8 9 10 11 12 13 14
13 14 15 16 17 18 19 11 12 13* 14 15 16 17 15 16 17 18 19 20 21
20 21 22 23 24 25 26 18 19 20* 21 22 23 24 22 23 † 24 25 26 27 28
27 28 29 30 25 26 27 28 29 30 31 29 30
2016
DECEMBER JANUARY FEBRUARY
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 1 2 3 4 5 6
6 7 8 9 10 11 12 3 4 5 6 7 8 9 7 8 9 10 11 12 13
13 14 15 16 17 18 19 10 11 12 13 14 15 16 14 15 16 * 17 18 19 20
20 21 22 23 24 25 26 17 18 19 20 21 22 23 21 22 23 24 25 26 27
27 28 29 30 31 24 25 26 * 27 28 29 30 28 29
31
MARCH APRIL MAY
S M T W T F S S M T W T F S S M T W T F S
‡ §
1 2 3 4 5 1 2 1 2 3 4 5 6 7
6 7 8 9 10 11 12 3 4 5 6 7 8 9 8 9 10 11 12 13 14
†
13 14 15 16 17 18 19 10 11 12 13 14 15 16 15 16 17 18 19 20 21
20 21 22 23 24 25 26 17 18 19 20 21 22 23 22 23 24 25 26 27 28
27 28 29 30 31 24 25 26 27 28 29 30 29 30 31
AOS Entry Date No Classes AOS Graduation BPS Junior-Year Entry Date Special Projects Day:
Mon.–Fri. students
Restaurants Closed Saturday Classes BPS Graduation No BPS Classes Special Projects Day:
Day: Tues.–Sat.
students
*Additional American Bounty Restaurant and The Bocuse Restaurant closings.
†American Bounty and Bocuse restaurants are open on these Mondays.
‡New AOS students arrive for 5/5/16 entry date.
§BPS students and returning externs arrive for 5/5/16 entry date.
2 | Academic Calendars
CALIFORNIA CAMPUS 2015–2016 ACADEMIC CALENDAR
2015
JUNE JULY AUGUST
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 6 1 2 3 4 1
7 8 9 10 11 12 13 5 6 7 8 9 10 11 2 3 4 5 6 7 8
14 15 16 17 18 19 20 12 13 14 15 16 17 18 9 10 11 12 13 14 15
21 22 23 24 25 26 27 19 20 21 22 23 24 25 16 17 18 19 20 21 22
28 29 30 26 27 28 29 30 31 23 24 25 26 27 28 29
30 31
SEPTEMBER OCTOBER NOVEMBER
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 3 1 2 3 4 5 6 7
†
6 7 8 9 10 11 12 4 5 6 7 8 9 10 8 9* 10 11 12 13 14
13 14 15 16 17 18 19 11 12 13 14 15 16 17 15 16 17 18 19 20 21
20 21 22 23 24 25 26 18 19 20 21 22 23 24 22 23* 24 25 26 27 28
27 28 29 30 25 26 27 28 29 30 31 29 30
2016
DECEMBER JANUARY FEBRUARY
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 1 2 3 4 5 6
†
6 7 8 9 10 11 12 3 4 5 6 7 8 9 7 8 9 10 11 12 13
13 14 15 16 17 18 19 10 11 12 13 14 15 16 14 15 16 17 18 19 20
20 21 22 23 24 25 26 17 18 19 20 21 22 23 21 22 23 24 25 26 27
27 28 29 30 31 24 25 26 27 28 29 30 28 29
31
MARCH APRIL MAY
S M T W T F S S M T W T F S S M T W T F S
†
1 2 3 4 5 1 2 1 2 3 4 5 6 7
6 7 8 9 10 11 12 3 4 5 6 7 8 9 8 9 10 11 12 13 14
13 14 15 16 17 18 19 10 11 12 13 14 15 16 15 16 17 18 19 20 21
20 21 22 23 24 25 26 17 18 19 20 21 22 23 22 23 24 25 26 27 28
27 28 29 30 31 24 25 26 27 28 29 30 29 30 31
AOS Entry Date ACAP and AWBP Entry Date No Classes No BPS Classes
AOS Graduation ACAP and AWBP Graduation Saturday Classes Special Projects Day
*Wine Spectator Greystone Restaurant is open on these Mondays.
†BPS semester start date
Academic Calendars | 3
TEXAS CAMPUS 2015–2016 ACADEMIC CALENDAR
2015
JUNE JULY AUGUST
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 6 1 2 3 4 1
7 8 9 10 11 12 13 5 6 7 8 9 10 11 2 3 4 5 6 7 8
14 15 16 17 18 19 20 12 13 14 15 16 17 18 9 10 11 12 13 14 15
21 22 23 24 25 26 27 19 20 21 22 23 24 25 16 17 18 19 20 21 22
28 29 30 26 27 28 29 30 31 23 24 25 26 27 28 29
30 31
SEPTEMBER OCTOBER NOVEMBER
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 3 1 2 3 4 5 6 7
†
6 7 8 9 10 11 12 4 5 6 7 8 9 10 8 9 10 11 12 13 14
13 14 15 16 17 18 19 11 12 13 14 15 16 17 15 16 17 18 19 20 21
20 21 22 23 24 25 26 18 19 20 21 22 23 24 22 23 24 25 26 27 28
27 28 29 30 25 26 27 28 29 30 31 29 30
2016
DECEMBER JANUARY FEBRUARY
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 1 2 3 4 5 6
†
6 7 8 9 10 11 12 3 4 5 6 7 8 9 7 8 9 10 11 12 13
13 14 15 16 17 18 19 10 11 12 13 14 15 16 14 15 16 17 18 19 20
20 21 22 23 24 25 26 17 18 19 20 21 22 23 21 22 23 24 25 26 27
27 28 29 30 31 24 25 26 27 28 29 30 28 29
31
MARCH APRIL MAY
S M T W T F S S M T W T F S S M T W T F S
†
1 2 3 4 5 1 2 1 2 3 4 5 6 7
6 7 8 9 10 11 12 3 4 5 6 7 8 9 8 9 10 11 12 13 14
13 14 15 16 17 18 19 10 11 12 13 14 15 16 15 16 17 18 19 20 21
20 21 22 23 24 25 26 17 18 19 20 21 22 23 22 23 24 25 26 27 28
27 28 29 30 31 24 25 26 27 28 29 30 29 30 31
AAS Culinary Arts Entry Date No Classes Saturday Classes Special Projects Day:
Mon.–Fri. students
AAS Culinary Arts Graduation AAS Culinary Arts and Baking Special Projects Day:
& Pastry Arts Entry Date Tues.–Sat. students
AAS Culinary Arts and Baking No BPS classes
& Pastry Arts Graduation
†BPS semester start date
4 | Academic Calendars
SINGAPORE CAMPUS 2015–2016 ACADEMIC CALENDAR
2015
SEPTEMBER OCTOBER NOVEMBER
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 3 1 2 3 4 5 6 7
6 7 8 9 10 11 12 4 5 6 7 8 9 10 8 9 10 11 12 13 14
13 14 15 16 17 18 19 11 12 13 14 15 16 17 15 16 17 18 19 20 21
20 21 22 23 24 25 26 18 19 20 21 22 23 24 22 23 24 25 26 27 28
27 28 29 30 25 26 27 28 29 30 31 29 30
2016
DECEMBER JANUARY FEBRUARY
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 1 2 3 4 5 6
6 7 8 9 10 11 12 3 4 5 6 7 8 9 7 8 9 10 11 12 13
13 14 15 16 17 18 19 10 11 12 13 14 15 16 14 15 16 17 18 19 20
20 21 22 23 24 25 26 17 18 19 20 21 22 23 21 22 23 24 25 26 27
27 28 29 30 31 24 25 26 27 28 29 30 28 29
31
MARCH APRIL MAY
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 1 2 1 2 3 4 5 6 7
6 7 8 9 10 11 12 3 4 5 6 7 8 9 8 9 10 11 12 13 14
13 14 15 16 17 18 19 10 11 12 13 14 15 16 15 16 17 18 19 20 21
20 21 22 23 24 25 26 17 18 19 20 21 22 23 22 23 24 25 26 27 28
27 28 29 30 31 24 25 26 27 28 29 30 29 30 31
JUNE JULY AUGUST
S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 1 2 1 2 3 4 5 6
5 6 7 8 9 10 11 3 4 5 6 7 8 9 7 8 9 10 11 12 13
12 13 14 15 16 17 18 10 11 12 13 14 15 16 14 15 16 17 18 19 20
19 20 21 22 23 24 25 17 18 19 20 21 22 23 21 22 23 24 25 26 27
26 27 28 29 30 24 25 26 27 28 29 30 28 29 30 31
31
BPS Entry Date No Classes BPS Graduation No classes for
August 2015 entry date
students. August 2016
students do have classes
on these days.
Note: The BPS entry date for 2014 is August 26, 2014.
Academic Calendars | 5
GENERAL INFORMATION
OUR MISSION
The Culinary Institute of America is a private, not-for-profit college dedicated
to providing the world’s best professional culinary education.
Excellence, leadership, professionalism, ethics, and respect for diversity are
the core values that guide our efforts.
We teach our students the general knowledge and specific skills necessary
to live successful lives and to grow into positions of influence and leadership in
their chosen profession.
PURPOSE • Gain skills to successfully operate a business
in today’s complex global economy.
The Culinary Institute of America provides
instruction in the fundamentals of cook- • Develop a personal sense of professional-
ism necessary for working successfully in the
ing, baking, hospitality management, and
foodservice and hospitality industry.
culinary R&D to aspiring foodservice and
• Build skills as a member of a team.
hospitality professionals. Depending on
• Learn to communicate accurately and
the degree or certificate program students
effectively.
enroll in, they will have the opportunity to:
• Use computers to enhance a business’s daily
• Gain appreciation for the history, evolution,
operations and future success.
and international diversity of the culinary
• Develop skills in managing and motivating
arts and sciences.
staff and handling job stress.
• Learn and practice the professional skills used
• Learn methods of researching culinary and
in food preparation and service.
business-related topics.
• Explore new cooking and baking methods,
• Broaden career choices and become more
as well as diverse cultures and their unique
marketable to potential employers, especially
culinary styles.
for management and entrepreneurial
• Gain experience in the proper use and
positions.
maintenance of professional foodservice
equipment.
NOTICE OF
• Become familiar with the layout and work
NONDISCRIMINATION
fow of professional kitchens and bakeshops.
The Culinary Institute of America (CIA) is
• Build academic skills and acquire a global
an Equal Opportunity Employer commit-
perspective in general education courses.
ted to the principle of equal opportunity in
• Learn the principles of food identifcation,
education and employment, in compliance
food and beverage composition, and
nutrition. with Title IX of the Education Amend-
ments of 1972, Section 504 of the Rehabili-
• Understand fnancial and economic trends
and how they infuence the foodservice and tation Act of 1973, Title VI and Title VII of
hospitality industry. the Civil Rights Act of 1964, Age Discrimi-
• Acquire management skills to better use nation Act of 1975, and other federal, state,
human and physical resources in foodservice and local laws.
operations.
6 | General Information
General Information
The CIA does not discriminate against Maura King, Director—Compliance
individuals on the basis of race, color, sex, 504/ADA Coordinator
sexual orientation, gender identity, religion, The Culinary Institute of America
disability, age, genetic information, marital 1946 Campus Drive, Hyde Park, NY 12538
status, veteran status, ancestry, national or Office: Roth Hall, Room S-351
ethnic origin, or any other protected group Telephone: [phone]
or classification under federal or state laws. E-mail:
Some graduates of the CIA associate HISTORY
degree programs in culinary arts and Throughout its history, The Culinary Insti-
baking and pastry arts enter the industry tute of America has played a pivotal role in
as entry-level cooks, bakers, or pastry shaping the future of foodservice and hos-
cooks for restaurants, hotels, country clubs, pitality. Widely recognized as the world’s
retail bakeries, and institutions; others premier culinary college, the CIA has an
choose jobs in dining room service, cater- industry-wide reputation for excellence and
ing, food research, or kitchen supervision. accomplished alumni whose leadership,
Still others choose to enroll in the college’s influence, and professionalism are a testa-
bachelor’s degree programs in culinary ment to the quality of a CIA education.
arts management or baking and pastry arts Such success could only happen through
management to expand their career pos- the inspired leadership of some very talented
sibilities to include business management and dedicated people. In the mid-1940s,
and staff management positions, as well faced with a shortage of back-of-the-house
as business ownership, communications, (kitchen) professionals, members of the New
marketing, sales, and more. In addition, Haven Restaurant Association in Connecticut
bachelor’s in culinary science graduates had the idea of creating a school to train
can pursue careers in research and develop- World War II veterans in the culinary arts.
ment; work for large foodservice operations In 1945, they approached attorney Frances
such as hospitals, schools, and military Roth with their idea and asked her to be the
organizations; serve as field representa- school’s administrative director. Mrs. Roth
tives; use science for creative impetus as a had never worked in a restaurant, but she
restaurant chef; and more. became determined to establish a school
Graduates of the Accelerated Culinary that would become “the culinary center of
Arts Certificate Program gain hands-on the nation.” With financial, social, and polit-
culinary skill and knowledge to comple- ical support from Katharine Angell—who
ment their bachelor’s degree in hospitality was married to Yale University President
management, food science, nutrition, or a Emeritus James Rowland Angell and who
closely related field. The program prepares would later become chair of the board of
them for a multitude of opportunities such the cooking school—Mrs. Roth set about
as cook, research assistant, restaurant achieving her vision.
assistant manager, and other entry-level On May 22, 1946, the New Haven
positions. Restaurant Institute opened its doors in
Accelerated Wine and Beverage Cer- downtown New Haven, CT as the first and
tificate Program graduates can pursue only school of its kind in the United States.
such positions as entry-level food and bev- The Institute enrolled 16 students in its first
erage manager, retail wine and beverage class and employed a faculty consisting of a
buyer, specialty tasting room associate, or chef, a baker, and a dietitian.
wine steward in fine dining and multi-unit As the foodservice industry grew, so did
restaurants. With experience, they can enrollment, necessitating a move in 1947
become a wine and beverage sales repre- to larger quarters: a 40-room mansion
sentative in wholesale distribution, work as adjacent to Yale University. The school’s
a beverage director in fine dining, or take name was changed to the Restaurant
on other positions within the food, bever- Institute of Connecticut and, in 1951, it
age, and winery segments.
8 | General Information
General Information