The Culinary Institute of America

Discussion in 'Choosing A Culinary School' started by cia chris, Mar 24, 2006.

  1. cia chris

    cia chris

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    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!
     
  2. nicholas

    nicholas

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    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.
     
  3. stan from bend

    stan from bend

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    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.
     
  4. laprise

    laprise

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

    I hope you get lots of questions answered!

    Welcome:beer:
     
  5. cia chris

    cia chris

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    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!
     
  6. cia chris

    cia chris

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    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!
     
  7. chef kaiser

    chef kaiser

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    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
     
  8. futurechef4679

    futurechef4679

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    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!
     
  9. meo

    meo

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    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.
     
  10. cia chris

    cia chris

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    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.
     
  11. cia chris

    cia chris

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    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.
     
  12. cia chris

    cia chris

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    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!
     
  13. mr.farenheight

    mr.farenheight

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    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?
     
  14. futurechef4679

    futurechef4679

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    Thanks so much for your help!:look:
     
  15. kiwi lee

    kiwi lee

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    :chef: "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]
     
  16. lukeygina

    lukeygina

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    Chris,

    I was wondering what the dorm life would be like for a 21 year old? Is it similiar to usaul college dorm life?

    Also, J&W offers some kind of job placement thing when you graduate... does CIA do the same?


    THANKS a bunch!
     
  17. greasechef

    greasechef

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    Hi Chris,

    I am considering going to culinary school to round out what I know, and move up in my career(associate Pastry Program). I was considering either NECI or the CIA. Stan from Bend posted something that concerned me.

    The quote tells me that Stan only saw the Mozzarella roll done, but did not have the opportunity to do it himself in class. Cooking is very tactile, just seeing something done is not enough. Imagine having to make croissant or puff pastry having never touched the dough as it is supposed to be. I can already do that, but I'd hate to not have the opportunity to really work on pulling sugar, have the opportunity to turn puff pastry scraps into a swan, etc.

    I'm not being negative, just doing my DD. I can watch Charlie Trotter do some nice work on the food network or PBS.

    Thanks,

    Derek
     
  18. mpet106

    mpet106

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    Hi, Chris, that's cool you posted this thread because I've been wanting to talk to people familiar with CIA! I'm starting in October, and I do have many questions but I'll try to keep it to a few: living accomodations & externships.

    (1) Do most students, regardless of age, live in the dorms? I read on the website you don't get your room assignment until 1 week before you arrive. I'm 26 and would much prefer living off-campus, if other students do...however, if the majority of students live on campus I guess I would rather do that. (I have a car & a cat). Any advice?

    (2) Regarding externships, is it extremely difficult to secure an overseas externship? Any information you have on obtaining externships, in fact, would be much appreciated. Thanks!
     
  19. ender

    ender

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    Hi chris. I am a new chef and have started working on coming up with a new dessert mune for my work. I was wondering if you guys had any good ideas.
     
  20. jolly roger

    jolly roger Banned

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    CIA Chris...Consider first my disclaimer: I have worked with five CIA alumni during the course of my 15 years in professional kitchens and all five CIA grads have been horribly dissapointing as cooks. I realize that there is a minimum experience requirement in order to be accepted into the program and I feel it should be longer than six months and more carefully scrutinized. CIA carries a pretty heavy name, considered the best culinary education in the U.S. And, for what it's worth, I have known cooks that have come from other schools that were equally ill-equipped as the CIA grads. What I don't understand is how that can possibly be the case. Don't misunderstand me, I am currently going to school so I can take exams for three ACF certificates even though I have the more than enough experience. I recognize the need for "papers". Why do we have such a problem with people who come out of very good programs, like CIA and various other state culinary programs that can't handle themselves in a professional environment? I can give plenty of examples if you wish, but I really would like to know what is going on in this respect.