Student Handbook—CA - Culinary Institute of America

166 Pages·2015·1.43 MB·English

Student Handbook
& Planner
The Culinary Institute of
America at Greystone
2015/2016
WELCOME I look forward to meeting each of
you and to your becoming an integral
Welcome to The Culinary Institute
member of the CIA family.
at Greystone! This Student Handbook
contains a wealth of information Warmest regards,
about academic and social life and
regulations at the CIA, so please
take time to read and become
acquainted with the material inside.
Knowing where to go or whom
to see can reduce the occasional Jennifer Purcell ’96, CHE
feeling of confusion or anxiety. So Director—Education
consider this handbook a passport
to your success.
Table of Contents
As you make your way through
Campus Map 2
your program, please take advantage
of all the resources available to Academic Calendar 5
you. I look forward to seeing your Curricula 6
growing involvement in campus life, Navigating the Campus 10
your dedication to the profession,
Campus Life 17
and your developing the CIA’s core
Campus Services 36
values of excellence, leadership,
professionalism, ethics, and respect General Information 71
for diversity. In the years to come, I Student Code of Conduct 80
expect you will make the CIA proud
Student Rights 93
by becoming a leader in foodservice
Student Policies 97
and hospitality.
In our profession, friendliness, Location of Information 116
courteousness, and a willingness Appendix 119
to help others are all important
Campus SaVE Act Addendum 142
attributes. So I ask that you always
Index 157
greet fellow students, faculty
members, administrators, visitors,
©2015 The Culinary Institute of America
and others on campus—and put
The CIA reserves the right to alter the policies, curricula,
into practice what this industry
tuition, fees, and other information in this Handbook
is all about.
as needed.
1
2
California Campus Map
4
3
Campus Building Legend Parking Information
1 Historic Greystone Cellars Main Building: 2 Guest House Residence Hall V Visitor/Guest Parking
1st foor north: Ecolab Theatre,
3 Rudd Center for Professional Wine Studies R Resident Student Parking
Administration offces, Safety/Security,
Berns Hospitality Area
4 Williams Center for Flavor Discovery C Commuter Student Parking
1st foor south: Spice Islands Marketplace, The Conservatory Restaurant
Viking Range Kitchen, De Baun Theatre, All parking lots are handicap-accessible
5 Cannard Herb Garden
Ghirardelli Chocolate Discovery Center,
The Bakery Café by illy
6 Vineyard Lodge I Residence Hall
2nd foor north:
Wine Spectator Greystone Restaurant 7 Vineyard Lodge II Residence Hall
2nd foor south: Vintners Hall of Fame
3rd foor north: Teaching Kitchens,
Shunsuke Takaki Baking Center
3rd foor south:
Ventura Foods Center for Menu R&D,
Education offces
Notice of Nondiscrimination
The Culinary Institute of America compliance with applicable laws, statutes,
(CIA) is an Equal Opportunity and regulations as outlined above, may
Employer committed to the principle also be directed to:
of equal opportunity in education and
employment, in compliance with Title IX CIVIL RIGHTS
of the Education Amendments of 1972,
COMPLIANCE OFFICERS
Section 504 of the Rehabilitation Act of
1973, Title VI and Title VII of the Civil Joseph Morano—HR Director,
Rights Act of 1964, Age Discrimination Faculty Relations
Act of 1975, and other federal, state, and Title IX and Age Discrimination
local laws. Act Coordinator
The CIA does not discriminate against The Culinary Institute of America
individuals on the basis of race, color, 1946 Campus Drive,
sex, sexual orientation, gender identity, Hyde Park, NY 12538
religion, disability, age, genetic informa- Offce: Roth Hall, Room S-324
tion, marital status, veteran status, ances- Telephone: [phone]
try, national or ethnic origin, or any other E-mail:
Academic Calendar 2015–2016
SEPTEMBER 2015 OCTOBER 2015 NOVEMBER 2015
S M T W T F S S M T W T F S S M T W T F S
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27 28 29 30 25 26 27 28 29 30 31 29 30
DECEMBER 2015 JANUARY 2016 FEBRUARY 2016
S M T W T F S S M T W T F S S M T W T F S
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MARCH 2016 APRIL 2016 MAY 2016
S M T W T F S S M T W T F S S M T W T F S
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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 2016 JULY 2016 AUGUST 2016
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
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AOS Entry Date Certifcate Entry Date Saturday Classes
AOS Graduation Certifcate Graduations No BPS Classes
No Classes Special Project Day
* Wine Spectator Greystone Restaurant is open on these Mondays.
† BPS semester start date
5
Associate Degree Program
in Culinary Arts Curriculum
GRADUATION REQUIREMENTS (NC=NON-CREDIT)
Freshman Year, First Semester Credits Freshman Year, Second Semester Credits
Culinary Fundamentals* 6.0 Introduction to Management 1.5
Culinary Math 1.5 Meat Identifcation, Fabrication,
Externship Prep Seminar I NC and Utilization 1.5
Externship Prep Seminar II NC Seafood Identifcation and Fabrication 1.5
Food Safety* 1.5 Modern Banquet Cookery 3.0
Professionalism and Life Skills 1.5 Introduction to À La Carte Cooking 3.0
Introduction to Gastronomy 1.5 High-Volume Production Cookery 3.0
Nutrition 1.5 Culinary Practical Exam I NC
Product Knowledge 1.5 Externship Prep Seminar III NC
College Writing 3.0
Total credits 15.0 Total credits 16.5
Externship 3.0
Sophomore Year, First Semester Sophomore Year, Second Semester
Baking and Pastry Skill Development 3.0 Introduction to Catering: Hospitality
Garde Manger 3.0 and Service Management 1.5
Cuisines and Cultures of the Americas 3.0 Wine Studies 3.0
Controlling Costs and Purchasing Food 1.5 Culinary Practical Exam II NC
Cuisines and Cultures Contemporary Restaurant Cooking 3.0
of the Mediterranean 3.0 Contemporary Hospitality
Cuisines and Cultures of Asia 3.0 and Service Management 3.0
Menu Development 1.5 Formal Restaurant Cooking 3.0
Formal Hospitality
and Service Management 3.0
Costing Examination NC
Total credits 18.0 Total credits 16.5
TOTAL CREDITS FOR AOS DEGREE 69.0
* Students must receive a passing grade for both Culinary Fundamentals and the NRA ServSafe® examination
(part of the Food Safety course) and meet GPA requirements in order to progress to the second semester of the
freshman year.
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Associate Degree Program
in Baking & Pastry Arts Curriculum
GRADUATION REQUIREMENTS (NC=NON-CREDIT)
Freshman Year, First Semester Credits Freshman Year, Second Semester Credits
Baking and Pastry Techniques* 6.0 Principles of Design 1.5
Baking Ingredients and Café Savory Foods Production 1.5
Equipment Technology 1.5 Introduction to Management 1.5
Culinary Math 1.5 Basic and Classical Cakes 3.0
Externship Prep Seminar I NC Individual and Production Pastries 3.0
Externship Prep Seminar II NC Baking and Pastry
Food Safety* 1.5 Practical Examination I NC
Professionalism and Life Skills 1.5 Hearth Breads and Rolls 3.0
Introduction to Gastronomy 1.5 Externship Prep Seminar III NC
Nutrition 1.5 College Writing 3.0
Total credits 15.0 Total credits 16.5
Externship 3.0
Sophomore Year, First Semester Sophomore Year, Second Semester
Controlling Costs and Purchasing Food 1.5 Introduction to Catering: Hospitality
Confectionery Art and and Service Management 1.5
Special Occasion Cakes 3.0 Wine Studies 3.0
Chocolate and Confectionery Café Operations 3.0
Technology and Techniques 3.0 Beverages and Customer Service 3.0
Contemporary Cakes and Desserts 3.0 Restaurant and Production Desserts 3.0
Specialty Breads 3.0 Restaurant Operations:
Advanced Baking Principles 3.0 Baking and Pastry 3.0
Baking and Pastry Costing Examination NC
Practical Examination I NC
Menu Development 1.5
Total credits 18.0 Total credits 16.5
TOTAL CREDITS FOR AOS DEGREE 69.0
* Students must receive a passing grade for both Baking and Pastry Techniques and the NRA ServSafe®
examination (part of the Food Safety course) and meet GPA requirements in order to progress to the second
semester of the freshman year.
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Accelerated Culinary Arts Certifcate
Program Curriculum
GRADUATION REQUIREMENTS (NC=NON-CREDIT)
First Semester Credits Second Semester Credits
Culinary Fundamentals 6.0 Cuisines and Cultures of Asia 3.0
Ingredients and Techniques Cuisines and Cultures of the
of Fabrication 3.0 Mediterranean 3.0
Introduction to À La Carte Cooking 3.0 Baking and Pastry Skill Development 3.0
Contemporary Topics in Culinary Arts 3.0 Cuisines and Cultures of the Americas 3.0
Culinary Practical Examination I NC
Garde Manger 3.0
Total credits 15.0 Total credits 15.0
TOTAL CREDITS FOR CERTIFICATE 30.0
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