About this school:The Culinary Institute of AmericaHyde Park, New York, United States
'' For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. The faculty, facilities, and academic programs offered at our campuses in Hyde Park, NY and St. Helena, CA are second to none. There’s a whole menu of reasons why the CIA stands out from the crowd:
�Widespread recognition as the leader in culinary education throughout the foodservice and hospitality industry, giving you an outstanding credential to carry forth throughout your career.
�More than 125 instructors from 16 countries, including the most American Culinary Federation-Certified Master Chefs in all of culinary education. Meet our faculty.
â€?Outstanding facilitiesâ€?1 kitchens and bakeshops, five public restaurants, and a comprehensive culinary library on campus in Hyde Park; and six professional cooking and baking suites and a restaurant at our Greystone campus in California’s Napa Valley.
�Academic programs that give you the strong foundation and extensive knowledge to realize your dreams in the diverse, exciting food world. Check out our programs.
�Prestigious accreditation from the Middle States Commission on Higher Education.
...''
Official website:
http://www.ciachef.edu/
Contact:Tel.: 1-800-CULINARY or 845-452-9430
1946 Campus Drive, Hyde Park, NY 12538-1499 USA
Jobs & Resumes: Hyde Park
Houses & Roommates: Hyde Park
Training courses offered at The Culinary Institute of America:
Vibrant Dishes of Latin America and the Caribbean
Mediterranean Cuisine: Ingredients & Techniques
Asian Cuisine: Ingredients and Techniques
An Exploration of Food and Wine for Chefs
Remarkable Service
Frontline Leadership Skills
Financial Understanding for Chefs
Controlling Your Bottom Line
Industry Trends and Creative Menu Development
Modern Plated Desserts
Gelato, Sorbet, & Ice Cream
Fundamentals of Cake Decorating
Baking & Pastry for Chefs: Desserts and Breads from the Hot Kitchen
Fundamentals of Bread Baking
Fundamental Baking Techniques
Soups, Stocks, and Sauces
Techniques of Healthy Cooking
Small Dishes, Big Flavors: Appetizers and First Courses
Garde Manger: The Art & Craft of the Cold Kitchen
The Fundamentals of Flavor Dynamics: An Introduction
Charcuterie, Smokehouse, and Condiment Workshop
Breakfast & Brunch Cookery
The Art & Science of Cooking
Accompaniments and Side Dishes: Beyond the Protein
Certified Executive Chef
Certified Chef de Cuisine
Certified Culinarian
Wines and Spirits Management
Wines and Beverages
Restaurant Operations
Restaurant Law
Restaurant and Production Desserts
Professional Food Writing
Marketing and Promoting Food
Entrepreneurship and Management
Italian Cuisine
Human Resource Management
Garde Manger
Financial Management
Cuisines of the Americas
School Index A~Z: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
Facts:
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