Apr 03, 2020  
2017-2018 Academic Catalog 
2017-2018 Academic Catalog [ARCHIVED]

Catalog Updates

August 2017 Addendum

Students should note the following approved changes to programs, courses, and policies, effective 8/1/17, that occurred after the publication of the 2017–2018 Academic Catalog:


Externship Prep Seminars

Only two of these courses are now required—EXTN-097 and EXTN-099. Removed EXTN-098 from the curricula.

Course Descriptions

Added ServSafe Exam (ARTS-112A)


Transfer Credit

Updates to policy that include enhancement of allowable transfer credits, as well as transfer credit for work experience.

Academic Rules, Regulations, and Information

ServSafe Exam Retake

Updated for clarity.

Repeating a Course

Changed to direct student to meet with their academic advisor or the director of the Center for Career and Academic Advising in the event that the repeated course is failed more than twice.

Double Majors and Concentrations

Clarified requirements for these study options.

Academic Progress—Degree Programs and ACAP

Updated criteria for making satisfactory academic progress, clarified appeal submission criteria, and revised criteria for when students must meet with the Academic Standards Committee.

Professionalism, Uniform, and Hygiene—Degree Programs and ACAP

Updated the language to clarify that the type of dress required is based on the nature of the class—kitchen/lab classes, hospitality and service management classes, and classroom-based courses—the student is participating in.


December 2017 Addendum

Students should note the following approved changes to programs, course, and policies, effective 12/1/17, that occurred after the publication of the 2017–2018 Academic Catalog:

General Information

Career Opportunities

Added a link to a list of typical positions and their federal occupational codes held by CIA graduates of the California campus per: the Bureau of Private Postsecondary Education.


Bachelor’s Degree Programs, Majors, and Concentrations

Added course/credit residency requirements for the Applied Food Studies and Food Business Management majors.

Bachelor of Business Administration (BBA) (Singapore)

Updated the Externship and Professional Bridge requirements in the third semester of the senior year.

Bachelor of Professional Studies (BPS) in Culinary Arts

Added a new 126-credit degree completion program designed for students who have at least 30 eligible transfer credits and wish to complete a bachelor’s degree in culinary arts at the CIA.

Associate Degree Programs—Graduation Requirements (All campuses)

The Culinary Math course at the New York and California campuses and the Mathematics course at the Texas campus were replaced with the Mathematical Foundations course.

Associate in Applied Science—Graduation Requirements

The Controlling Costs and Purchasing Food (BUSM-245) and Menu Development (BUSM-242) courses were replaced by the Principles of Menus and Managing Profitability in Foodservice Operations (BUSM-250) course in both the Culinary Arts and Baking and Pastry Arts programs.


Transfer Credit

The maximum number of credits eligible for transfer to the CIA was increased to 60.

Tuition and Fees

Fees That May Be Assessed

Added externship e-Portfolio resubmission fee.

Student Tuition Recovery Fund (STRF) Fee

Updated this disclosure as provided by the State of California’s Bureau for Private Postsecondary Education (BPPE).

Academic Rules, Regulations, and Information

Academic Progress—Degree Programs and ACAP, Academic Probation and Dismissal

Removed the condition where academic dismissal will be rendered if a student fails a course three times.

Attendance—Missing Classes

Updated criteria for retaking a course due to absences for all campuses.

Graduation—Commencement Ceremony Participation

Updated criteria for bachelor’s students taking a semester at a branch campus as well as graduation application requirements for all students.

Professionalism, Uniform, and Hygiene—Degree Programs and ACAP

Updates to the Hospitality and Service Management uniforms for Culinary Arts and Baking & Pastry Arts.


Revised externship minimum requirement to 14 weeks or 550 hours and prerequisites for Externship. Added criteria for resubmission of the externship e-Portfolio in the event of failure of the Externship course.