|The policies described here and outlined in the Student Handbook specific to the student’s campus have been established to enhance each student’s overall educational and social experience at the CIA.
About This Catalog
This catalog (which is effective 6/1/16–5/31/17) does not constitute a contract between the college and its students on either a collective or individual basis. An enrollment agreement, signed by the student, constitutes a contract between the CIA and that student.
The student should be aware that some information in the catalog may change. It is recommended that students considering enrollment check with the school to determine if there is any change from the information provided in the catalog. In addition, a catalog will contain information on the school’s teaching personnel and courses/curricula offered.
Changes in policies or programs will be provided as an addendum to the catalog in August and December.
The information contained in this catalog is true and correct to the best of the college’s knowledge.
Any questions a student may have regarding this catalog that have not been satisfactorily answered by this institution may be directed to the Bureau for Private Postsecondary Education at 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833 or P.O. Box 980818, West Sacramento, CA 95798-0818, www.bppe.ca.gov, 1-888-370-7589, or fax: 916-263-1897.
Campus Climate and Inclusiveness
The Culinary Institute of America is committed to providing an encouraging, safe, and inclusive campus and classroom experience for all students, faculty, staff, and guests. The CIA welcomes and is enriched by ideas, cultures, and personal identities of the campus community. Inclusiveness and respect align with the mission of the CIA and allow the college to support a diverse society as well as a diverse foodservice and hospitality industry.
All members of the CIA community are responsible for contributing to a campus environment where everyone is encouraged, is valued, and receives fair and equitable treatment, regardless of personal expression, identity, belief, and status.
Student Code of Conduct
Students are responsible for becoming familiar with the CIA’s policies and regulations governing student life. The Student Code of Conduct promotes the necessary order, safety, and security of the CIA community and safeguards the individual and collective rights of everyone on campus. Actions by individuals or groups that interfere with the orderly functions of the college or actions that endanger any member of the community will not be tolerated. Individual expression, rights, and privacy are respected and valued; however, students are expected to conduct themselves in adherence to the policies described in their Student Handbook.
The Culinary Institute of America provides a realistic learning environment for each of its students. Students will be required to participate in a variety of “hands-on” experiences on and off campus, consistent with training in the culinary arts, baking and pastry arts, or food and beverage field. All CIA students assume the risks and responsibilities inherent in the educational process.
Observation and application experiences may at times involve dangers and hazards to which professionals in the foodservice field are exposed. The CIA assumes no responsibility for any of these risks. However, we do attempt to provide a safe environment and to instruct students in safe practices and procedures. None of us are immune to injury in the course of our daily lives, work, or field of study, so students should conduct themselves with due and reasonable care in their actions.
If a particular educational experience is a course, degree, or certificate requirement, or a voluntary extracurricular activity, students must decide whether or not to participate and expose themselves to its possible hazards. If a student chooses not to participate in a required activity, however, he or she may fail to satisfy the course, degree, or certificate requirements. Students may wish to discuss the risks noted above with the faculty or staff supervisor of the activity in which they are participating.
Many times when students have a question, they can resolve it on their own by speaking with the party involved. If, however, after speaking with the student or employee about his or her question, a student does not feel the matter is addressed, or if a student has a question about an administrative process or procedure, he or she may see the following college officials:
Civil Rights Questions
Refer to the full text of the Harassment, Sexual Misconduct, and Discrimination Policy on the Consumer Information page at www.ciachef.edu/consumer-information. (All U.S. campuses)
Curriculum and Faculty Questions
- Deans—Education (NY)
- Director—Education (CA and TX)
- Managing Director (SG)
- Director—Student Financial and Registration Services in Hyde Park, NY (All U.S. campuses)
- SIT (SG)
Registration and Course Scheduling Questions
- Student Financial and Registration Services in Hyde Park, NY (All U.S. campuses)
- Registration Manager or Assistant Director—Student Services (CA)
- Student Services Manager (TX)
- Managing Director (SG)
Residence Life Questions
- Associate Dean—Residence Life (NY)
- Residence Hall Director or Assistant Director—Student Affairs (CA)
General Student Questions
- Associate Vice President and Dean—Student Affairs in Hyde Park, NY (All U.S. campuses)
- Associate Dean—Students (NY)
- Director—Education, Director—Education Support, or Assistant Director—Student Affairs (CA)
- Director—Education (TX)
- Managing Director (SG)
For information on the Program Integrity Rule, see below or visit the Consumer Information page at www.ciachef.edu/consumer-information.
Student Complaint Policy
Any currently enrolled or former student of The Culinary Institute of America (CIA) who believes that an action by the college is in violation of one of its formal policies or procedures may file a complaint in accordance with this policy. The CIA’s Student Complaint Policy provides a process for the fair and reliable filing, tracking, and review of a student complaint.
A currently enrolled or former student must seek an informal resolution to his or her concern first by speaking with the policy owner or the appropriate CIA administrator before filing a formal complaint.
A student or any member of the public may file a complaint about this institution with the Bureau for Private Postsecondary Education by calling 1-888-370-7589 or by completing a complaint form, which can be obtained on the Bureau’s web site at www.bppe.ca.gov.
Texas Campus—Notice from the Texas Higher Education Coordinating Board
The Texas Higher Education Coordinating Board (THECB) adopted rules codified under Title 19 of the Texas Administrative Code, Sections 1.110–1.120, on October 25, 2012. The rules create a student complaint procedure to comply with the U.S. Department of Education’s “Program Integrity” regulations, which require each state to have a student complaint procedure in order for public and private higher education institutions to be eligible for federal Title IV funds. In December 2011, the Office of Attorney General of Texas issued an opinion stating that the THECB has authority under Texas Education Code Section 61.031 to promulgate procedures for handling student complaints concerning higher education institutions.
How to Submit a Student Complaint
After exhausting the institution’s grievance/complaint process, current, former, and prospective students may initiate a complaint with the THECB by sending the required forms either by electronic mail to StudentComplaints@thecb.state.tx.us, or by mail to the Texas Higher Education Coordinating Board, Office of General Counsel, P.O. Box 12788, Austin, TX 78711-2788. Facsimile transmissions of the forms are not accepted.
All submitted complaints must include: a student complaint form, a signed Family Educational Rights and Privacy Act (FERPA) Consent and Release form, and a THECB Consent and Agreement Form.
Submitted complaints regarding students with disabilities shall also include a signed Authorization to Disclose Medical Record Information form. Links to the forms are set forth below, under “Links.”
The following forms are required to start the complaint process:
- THECB Student Complaint Form—required
- FERPA Consent and Release Form—required
- THECB Consent and Agreement Form—required
- Authorization to Disclose Medical Record Information—required only if a disability is alleged.
The Agency does not handle, investigate, or attempt to resolve complaints concerning actions that occurred more than two years prior to filing a student complaint form with the Agency, unless the cause of the delay in filing the student complaint form with the Agency was the complainant’s exhaustion of the institution’s grievance procedures.
Former students shall file a student complaint form with the Agency no later than one year after the student’s last date of attendance at the institution, or within six months of discovering the grounds for complaint, unless the cause of the delay in filing the student complaint form with the Agency was the complainant’s exhaustion of the institution’s grievance procedures.
Go to the following link for THECB’s Student Complaint page:
Go to the following link to review Title 19 of the Texas Administrative Code, Section 1.110–1.120.
Notice from the Texas Workforce Commission
In accordance with the Texas Workforce Commission’s (TWC) Career Schools and Colleges requirements governing all licensed schools, The Culinary Institute of America is providing students in the degree programs at the San Antonio campus the following notice regarding TWC’s Student Complaint, Cancellation, and Refund Policies.
This school has a Certificate of Approval from the Texas Workforce Commission (TWC). The TWC-assigned school number is S2775.
The school’s programs are approved by TWC. The degree programs are authorized by the Texas Higher Education Coordinating Board. The school is also accredited by the Middle States Commission on Higher Education.
Students must address their concerns about this school or any of its educational programs by following the grievance policy outlined in the school’s catalog. Schools are responsible for ensuring and documenting that all students have received a copy of the school’s grievance procedures and for describing these procedures in the school’s published catalog. If, as a student, you were not provided with this information, please inform the director—education at the San Antonio campus.
Students dissatisfied with this school’s response to their complaint, or who are not able to file a complaint with the school, can file a formal complaint with TWC, as well as with other relevant agencies or accreditors, if applicable. Information on filing a complaint with TWC can be found on TWC’s Career Schools and Colleges website at http://csc.twc.state.tx.us/. In accordance with the Texas Higher Education Coordinating Board (THECB), The Culinary Institute of America provides students in the degree programs at the San Antonio campus the following notice regarding the THECB’s Student Complaint procedures.
Harassment-Free Campus Statement
The CIA is committed to providing a campus environment free of harassment. The Harassment-Free Campus Statement can be found on the Consumer Information page at www.ciachef.edu/consumer-information.
Harassment, Sexual Misconduct, and Discrimination Policy
The Culinary Institute of America (CIA) is committed to providing a working and learning environment free from harassment. Members of the CIA community, guests, and visitors have the right to be free from any form of harassment (which includes sexual misconduct and sexual harassment) or discrimination; all are expected to conduct themselves in a manner that does not infringe upon the rights of others.
The Culinary Institute of America prohibits harassment against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, or national or ethnic origin, or any protected group or classification under federal or state laws. These principles also apply to admissions, financial aid, academic matters, career services, counseling, housing, employment policies, scholarship programs, medical services, and all other programs and activities available at the CIA.
Members of the CIA community, guests, and visitors who believe that they have been or are being subjected to a form of harassment are strongly urged to use the resolution procedures described in this policy.
The Culinary Institute of America’s Harassment, Sexual Misconduct, and Discrimination Policy is consistent with Title IX of the Education Amendments of 1972, Title VI and Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act of 1990, Section 504 of the Rehabilitation Act of 1973, the Age Discrimination Act of 1975, the Age Discrimination in Employment Act of 1967, the Genetic Information Non-Discrimination Act of 2008, and other applicable state or federal law. In some instances, this policy will be amended to extend beyond federal protections when state laws or statutes (such as California’s Leonard’s Law) provide compelling reasons to do so.
Complaint and Grievance Procedure
This procedure is applied to all civil rights grievances and discrimination complaints, especially those governed by Title IX and other state and federal laws. The Complaint and Grievance Procedure is outlined in the Harassment, Sexual Misconduct, and Discrimination Policy, and can be read in its entirety at www.ciachef.edu/consumer-information on the Consumer Information page.
Program Integrity Rule
The Program Integrity Rule is a regulation of the U.S. Department of Education intended to improve the integrity of all programs authorized under Title IV of the Higher Education Act. All colleges and universities approved to offer postsecondary education in any state are required to provide consumers access to a complaint process addressing the following:
- Alleged violations of state consumer protection laws that include but are not limited to fraud and false advertising
- Alleged violations of state laws/rules relating to the licensure of postsecondary institutions
- Complaints relating to the quality of education or other state accreditation requirements
The Culinary Institute of America, an institution approved to offer postsecondary education in New York, California, and Texas, is committed to program integrity. A student who has concerns surrounding alleged violations of state consumer protection laws including but not limited to fraud and false advertising; violations of State laws/rules relating to the licensure of postsecondary institutions; and/or complaints about the quality of education or other state accreditation requirements should speak with one of the following college officials:
- Vice President—Academic Degree Programs (All U.S. campuses)
- Director—Education (CA)
- Director—Education (TX)
If the student does not believe that the concerns regarding the Program Integrity Rule have been resolved adequately, the following independent agencies should be contacted:
New York Campus
New York Office of College and University Evaluation
EBA Room 969
89 Washington Avenue
Albany, NY 12234
To report consumer fraud:
New York Department of State
Division of Consumer Protection
Consumer Assistance Unit
5 Empire State Plaza—Suite 2101
Albany, NY 12223-1556
Bureau for Private Postsecondary Education
2535 Capitol Oaks Drive, Suite 400
Sacramento, CA 95833
Phone: 916-431-6959; Fax: 916-263-1897
Texas Workforce Commission
Career Schools and Colleges, Room 226T
101 East 15th Street
Austin, TX, 78778-0001
Texas Higher Education Coordinating Board
Office of General Counsel
P.O. Box 12788
Austin, Texas 78711-2788
Alcohol and Drugs
The Culinary Institute of America is committed to creating and maintaining a campus and work environment that is free of drug and alcohol abuse and complies with all federal, state, and local laws governing the service and consumption of alcohol and the use and possession of illegal substances.
The CIA prohibits:
- The unlawful use, manufacture, distribution, dispensation, sale, transportation, purchase, or possession of any non-prescription drugs or controlled substances on its owned, operated, or controlled property or any other location,
- Possession of drug paraphernalia,
- The unlawful service, distribution, sale, possession, consumption, or other unlawful use of alcoholic beverages,
- Unlawful behaviors involving alcohol, drugs, or controlled substances including, but not limited to, underage drinking, public intoxication that impacts the CIA, driving under the influence of alcohol or drugs, and manufacturing, distributing, or using false identification,
- The unlawful use, purchase, and distribution of medication including, but not limited to, prescription and over-the-counter medications,
- The reckless or intentional a) acts that endanger mental or physical health, or b) conduct that creates a substantial risk of injury, to a person in the course of initiation or affiliation with any organization, club, or institution, and
- Any activities involving the forced consumption of alcohol or drugs, including activities encouraging consumption of large amounts of alcohol or repeated consumption of alcohol in a confined amount of time.
The CIA imposes sanctions for illegal alcohol or drug use and violation of this policy. In addition, individuals violating the law with the use of alcohol and drugs may be subject to criminal charges as applicable under local, state, or federal law. The CIA will cooperate fully with all civil authorities and enforcement agencies.
The Alcohol and Drug Policy may be found in the Student Handbook and the full policy is disclosed annually to students and staff.
The Culinary Institute of America is committed to maintaining a safe and secure environment that is free of violence. This obligation includes eliminating recognized hazards from the campus community that may contribute to violence or serious harm.
No individual (student, staff, or faculty member or member of the general public) is permitted to bring a weapon or replica of a weapon of any kind to college properties. Additionally, no student, staff, or faculty member may carry a weapon or replica of a weapon of any kind during college business travel. A weapon includes any device defined in this policy that in the manner used or intended is capable of producing death, harm, intimidation, or bodily injury to a person or property. This policy applies to all situations, whether the weapon is licensed or not. Only law enforcement officials acting within their official capacity shall be considered exempt from this policy.
Weapons include but are not limited to knives, firearms or guns (including starter pistols, paintball guns, and guns that shoot projectiles such as pellets, BBs, and airsoft beads), machetes, bombs/explosives, ammunition, slingshots, clubs, nunchaku sticks/martial arts weapons, electronic devices intended to stun or incapacitate (e.g., Taser), and bow and arrow combinations (including crossbows).
a. A firearm or other weapon in the possession of a law enforcement officer who is authorized to possess same, either on or off duty, by the employing law enforcement agency.
b. Kitchen knives and other kitchen-related equipment used to support the education process.
Questions may be directed to the director of campus safety or the director of compliance. The full CIA Weapons Policy may be viewed from the Policies and Procedures page (under Campus Resources) at CIA Main Menu.
The Culinary Institute of America does not have a pending petition in bankruptcy, is not operating as a debtor in possession, has not filed a bankruptcy petition in the last five years, and has not had a petition in bankruptcy filed against it within the preceding five years that resulted in reorganization under Chapter 11 of the U.S. bankruptcy code.
Students at the U.S. campuses will want to review their Student Handbook, a guide to campus life. These handy guides—specific to each campus—explain CIA rules and cover services and activities. The handbooks can be accessed via the pulldown menu from the home page of this catalog.