Dec 06, 2021  
2021-2022 Student Handbook 
2021-2022 Student Handbook

General Information

The campus CIA students call home has a rich history of education excellence, world-class facilities, and boundless opportunities for its students.This section includes additional information that will be helpful to students during their time as a student at The Culinary Institute of America.

General Information

Mission Statement

The Culinary Institute of America is a private, not-for-profit college dedicated to providing the world’s best professional culinary education.

Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts.

We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.


In the mid-1940s, faced with a shortage of back-of-the-house (kitchen) professionals, members of the New Haven Restaurant Association in Connecticut had the idea of creating a school to train World War II veterans in the culinary arts. In 1945, they approached attorney Frances Roth with their idea and asked her to be the school’s administrative director. Mrs. Roth had never worked in a restaurant, but she became determined to establish a school that would become “the culinary center of the nation.” With financial, social, and political support from Katharine Angell—who was married to Yale University President Emeritus James Rowland Angell and who would later become chair of the board of the cooking school—Mrs. Roth set about achieving her vision.

On May 22, 1946, the New Haven Restaurant Institute opened its doors in downtown New Haven, CT as the first and only school of its kind in the United States. The Institute enrolled 16 students in its first class and employed a faculty consisting of a chef, a baker, and a dietitian.

As the foodservice industry grew, so did enrollment, necessitating a move in 1947 to larger quarters: a 40-room mansion adjacent to Yale University. The school’s name was changed to the Restaurant Institute of Connecticut and, in 1951, it became known as The Culinary Institute of America, reflecting its national scope and the diversity of its students. The college expanded its educational program to two years and introduced continuing education courses for industry professionals.

By the time of Mrs. Roth’s retirement in 1965, the CIA had increased its enrollment to 400 students and operated a $2 million facility. Double- class sessions were initiated in 1969 to accommodate a backlog of applications, and an auxiliary campus was leased, but with more than 1,000 students and facilities strained to the maximum, the CIA’s administrators launched a nationwide search for a new home. They found it in St. Andrew-on- Hudson, a former Jesuit novitiate in Hyde Park, NY. The new campus opened two years later, with its main building renamed Roth Hall.

In 1971, the Board of Regents of the State of New York granted the CIA a charter to confer the Associate in Occupational Studies (AOS) degree in culinary arts, making it the first culinary college to be so authorized. Other leading-edge associate and bachelor’s degree programs, majors, and concentrations were added over the years, cementing the school’s status as the world’s premier culinary college. And in 2016, the CIA extended its offerings into post-baccalaureate education with its Wine and Beverage Graduate Certificate Program.

In 1995, the college expanded its global reach by opening its first branch campus, The Culinary Institute of America at Greystone, located in the heart of California’s Napa Valley. The CIA’s growth continued in 2008, when The Culinary Institute of America, San Antonio opened its doors in Texas. In 2010, the college opened its first international location in Singapore. In partnership with the Singapore Institute of Technology, the CIA offers its bachelor’s degree program from its location on the Temasek Polytechnic campus.

In 2015, the CIA launched The Food Business School (FBS), its center for executive education. That same year, the college expanded its California campus operations to include Copia, the former center for food, wine, and the arts in downtown Napa. The CIA at Copia offers food and wine education programs, as well as industry leadership conferences and initiatives.

From its humble beginnings in a single building in New Haven, CT, today the CIA continues to influence the future of food through its commitment to advancing knowledge, leading our industry, and making a difference in the lives of people all over the world.

The Culinary Institute of America Alma Mater

The second stanza of the alma mater changes for each campus location as noted below.


You’ve prepared us to practice the discipline
Of Careme and Escoffier
Armed with practical lessons, we’ll enrich our profession
As we each find our own way

[New York Campus]

Forming bonds with our colleagues at CIA
High above the Hudson’s banks
We’ll remember with pleasure all the friendships we treasure
And for these, we offer thanks

[California Campus]

Forming bonds with our colleagues at CIA
‘Mid the Napa wine and fare
We’ll remember with pleasure all the friendships we treasure
‘And the gratitude we share

[Texas Campus]

Forming bonds with our colleagues at CIA
San Antonio riverside
We’ll remember with pleasure all the friendships we treasure
As we honor you with pride

Culinary Institute of America
Venture forth but still be true to the school we love
Culinary Institute of America
Venture forth but still be true to the school we love

Taking pride in traditions of excellence
Shine a torch to lead the way
From the best education to the newest innovation
We’ll remember CIA

Breaking bread signals friendship around the world
Sharing wine mends a fray
You shape public perception give support and direction
And so in our hearts we say

Culinary Institute of America
Venture forth but still be true to the school we love
Culinary Institute of America
Venture forth but still be true to the school we love

Words by Heidi Joyce and Carol Lally Metz
Music by Randall Fleischer and Heidi Joyce

The Culinarian’s Oath

I swear to fulfill, to the best of my ability and judgment, this covenant:

  • I will remember that preparing food and serving others is both a great honor and a tremendous responsibility.
  • I will carry out my duties with excellence, professionalism, leadership, ethics, and respect for diversity.
  • I will treat food as precious and elevate its value and minimize its waste by applying my skills with reverence and attention.
  • I will carry out my obligations to all fellow human beings with an equal degree of commitment, be they of privilege, or those who may be less fortunate.
  • I will remember that nourishment is both art and medicine and that I will strive to feed the soul and prevent disease wherever I can.
  • I will not be ashamed to say “I know not,” nor will I fail to call in my colleagues when the skills of another are needed.
  • I will honor the hard-won respect and accomplishments of those culinarians in whose steps I walk, and gladly share such knowledge, along with my own, with those who are to follow.

May I always act so as to preserve the finest traditions of my calling and may I long experience the joy of those whom I have served.

College Colors

The CIA uses green and gold for the official school colors as they are often found to be food colors. The wheat stalk in the logo is a symbol of strength, quality, and heritage. The logo for our athletic teams (the CIA Steels) is the steel and knife.

Cell Phones and Personal Electronic Devices

The respectful use of cell phones and other electronic devices is an important element of a student’s CIA education as students prepare for success in the foodservice and hospitality industry. Therefore, students are expected to adhere to the following guidelines concerning use of these devices on campus:

Use in Laboratory Classes

With instructor’s approval, students may use cell phones and other electronic devices in laboratory classes for the following purposes:

  • As a timer
  • As a clock
  • As a calculator—for class only; not for tests
  • For research—only if it is part of class
  • To take photos to use for building a portfolio
  • To take videos—of demos only
  • In emergency situations

Examples of inappropriate use of electronic devices in class include:

  • Playing games
  • Using social media sites or apps
  • Sending or reading personal e-mail
  • Talking
  • Texting
  • Reviewing course guides or timelines
  • Reading or consulting recipes
  • Taking or watching videos other than of demos, as above
  • Walking and texting at the same time
  • Anything else that the instructor considers disruptive to the class

In addition, at the instructor’s discretion, students and their classmates may be asked to refrain from using or to keep cell phones face down on their desks during lecture.

Use in Lecture Halls

Electronic device use is never appropriate in lecture halls. The only exceptions will be for emergency situations or specific educational need with prior instructor approval.

Use Outside of Classes

When students are not in class, they may use these devices:

  • In common areas, while stationary
  • In dining areas, while stationary

Use of Earbuds and Headphones

For safety reasons, no earbuds or headphones are allowed in kitchens, bakeshop areas, or hallways of academic buildings. This includes times when students are cooking or transitioning through a kitchen or bakeshop for the purpose of a meal.  

Consequences for Inappropriate Use

Any violation of these guidelines may result in dismissal from class, a recorded absence, and/or reduction of a student’s daily grade at the discretion of the instructor. Students will be referred to Student Affairs for violations outside of the classroom environment.

CIA Professional Development

A student’s professional development can begin even while enrolled in one of the CIA degree and certificate programs. CIA Consulting offers paid opportunities to work and connect with industry leaders through our training, innovation, and certification programs. Call it getting a head start on a career. Building a lifelong network is the second-most important benefit the CIA offers after a student’s education.

The CIA is here to support students throughout their career, with custom education programs and materials designed to further their professional development. Through the college’s custom education programs, students can:

  • Contact CIA Consulting to design or participate in custom courses in areas such as culinary arts, baking and pastry arts, culinary technology, menu R&D, foodservice management, and professional wine studies at foundation, intermediate, and advanced skill levels.
  • Put their skills to the test by earning CIA ProChef® Certification at one of three levels of industry-recognized achievement.
  • Participate in conferences for industry professionals.
  • Reinforce their skills or train their team with a wide range of educational materials from the CIA. Available in a variety of media—from DVD and online to print publications and apps—these training materials cover knowledge areas as diverse as cooking methods, confectionery arts, front-of-the-house management, and more.

Please visit or call 1-800-888-7850 to learn more.

Dining Services

Student dining at The Culinary Institute of America is much more than a typical college meal plan. It’s an important part of the campus culture at the CIA, fostering community and teamwork by preparing and sharing meals together. Most important, student dining is a vital part of a CIA education, both for those students preparing the meals and those partaking in them. The college’s unique dining program is driven by the curriculum and provides the campus population with a vast array of menu options each class day.

By taking advantage of their instructional day meals, students educate their palates and expand their exposure to a variety of cuisines, foods, ingredients, and cooking methods. Enjoying student-prepared meals also serves to support the efforts of classmates in achieving their educational goals. Through the dining program, students learn valuable real-world skills such as preparing mise en place, building speed and timing in the kitchen, and plating for service.

To be served and to dine on campus, students must be in uniform or following the proper dress code as described in the Professionalism, Uniform, and Hygiene section of the Academic Catalog


The CIA’s standard meal plan in New York provides a predetermined number of points for every regularly scheduled class day as part of a student’s board fee and 325 Gold Points for Weekend/Extra Dining choices. A set number of points may be deducted as an education requirement at a specific location as part of the class. Students may purchase additional Gold Points that will allow for more meal options throughout the entire semester and may be used during the week, on weekends, and on other days when there are no scheduled classes. Students must have their valid student ID card to be served. Students should not give their ID card to another student for the purpose of obtaining a meal; this is a code of conduct violation subject to disciplinary action. Students also must be in uniform or following the proper dress code to be served in Roth Hall. Uniform/proper dress code is not required in the Student Commons. The meal program may be modified in the event of severe weather or power outages.

Dietary Restrictions

Understanding that some students may have medical restrictions—including food allergies and sensitivities—that affect their diet, the college’s Learning Strategies Center (LSC) staff is available to assist in addressing these limitations as they apply to the technical requirements of the curriculum. If students have a dietary restriction, they must provide medical documentation of that restriction to LSC staff. For information about reasonable accommodations for class assignments, product handling, and/or student dining options as related to dietary restrictions, please contact:

New York

Medical-related: Learning Strategies Center at 845-905-4631

Non-medical-related: Dining Services at 845-905-4518

California Learning Strategies Center at 707-967-2406
Texas LSC administrator at 210-554-6465

Delivery of Meals to Room-bound Students—NY

If students are unable to leave their residence hall room due to illness, a meal may be brought to them. Students must observe the following procedures:

  1. Students must first be on file with Student Health Services as being ill and absent from class.
  2. Students must initiate the request for a meal delivery from Dining Services. Students should ask a classmate, roommate, or friend to assist them as the “runner” of their meal.
  3. The chef and the kitchen will handle the meal just like any other order, except that the meal is served to the “runner.”
  4. The “runner” should not miss a class to deliver a meal.

Under no circumstances are non-disposable plates, utensils, or equipment to leave Roth Hall, the J. Willard Marriott Education Center, or The Egg. Students who violate this policy will be assessed a $25 fine.

E-Mail and Student Portal Responsibility

Students are responsible for checking their e-mail accounts and CIA Main Menu (the student portal) on a regular basis. The faculty and administration communicates with the student body through the college-issued e-mail account and CIA Main Menu. Additionally, students may access their grades, class schedules, housing information, billing, and other important information on CIA Main Menu. The college recommends that students check both resources often.


The CIA has high-quality kitchen, bakeshop, and dining room equipment for use as teaching tools. It is important for these items to be available for student use during all class times. As a result, no one is allowed to borrow CIA equipment. China, flatware, and glassware are not to leave the kitchen or dining room to which they are assigned. Students will face disciplinary action if they are found to be in unauthorized possession of CIA equipment without proper approval documentation.

Exhibition and Showpieces

CIA students frequently prepare food displays and centerpieces to be exhibited at off-campus functions and shows. If students prepare an item for a show, they will create their artwork under the supervision of a CIA instructor. The results are entered as CIA showpieces and may not be used for personal functions.

Identification Cards

Identification cards are issued to all students and must be carried at all times. If a student loses a card, it can be a replacement from the Student Affairs Office. A $15 nonrefundable fee will be placed on the student’s account when a replacement card is issued.

Students are warned that the alteration or forgery of any information contained on a CIA-issued ID card, or of the card itself, is a serious violation of the Student Code of Conduct and New York State Penal Law. Students are not permitted to give their identification card to anyone under any circumstances. Such actions may result in sanctions ranging from demerits and fines to suspension. New York State considers this to be a crime punishable by fines and imprisonment.

Location of Information

Information pertaining to subjects important to CIA students is available online and in campus offices and publications. Please see Location of Information in the CIA Academic Catalog for assistance in finding the necessary information.

Outside Employment

If students accept part-time or occasional employment to perform culinary services for outside organizations, they do so as a private individual and not as an agent of the CIA. Any request from an outside organization for the donation of services intended to represent the CIA or on behalf of the CIA should be forwarded to the special events and community relations manager, for review and approval by the appropriate division head to determine if the CIA will participate. In all cases, the CIA reserves the right to control the use of its name in connection with any services performed by its authorized agents, and proposed uses must be approved by the vice president—enrollment, marketing, and communication.

Photography, Videos, and Intellectual Property

Periodically, photographers and videographers will be on campus to take photographs or videos that may be used in CIA advertising, in publications, or on our website. As a condition of enrollment, students grant The Culinary Institute of America the right to reproduce, use, exhibit, display, broadcast, distribute, and create derivative works of college-related photographs, videotapes, or other electronic media that include their image or their participation in classes for use in promoting, publicizing, or explaining the college and its activities. If students do not wish to have their image or class projects used by the CIA in this way, please contact the director of creative services at the New York campus by emailing

Also, students are not allowed to use any intellectual property of The Culinary Institute of America (including, but not limited to, CIA photography, videos, and logos) without the permission of the director of creative services.

Required Information

All CIA correspondence is sent to students’ CIA e-mail address.

Students must provide the Registrar’s Office with the following information: permanent address and current phone number, emergency address and phone number, and—if students are living off campus—a local address. Everyone must supply a current cell phone number (or land line) at which they can be reached. Each semester, it is every student’s responsibility to update this information with Student Financial and Registration Services.


The Culinary Institute of America operates a family of unique award-winning restaurants staffed by students and faculty in the CIA academic programs. The college also runs The Restaurant at CIA Copia in Napa, CA. All Culinary Institute of America restaurants serve both the campus community and the public.

For menus, hours of operation, and more information about The CIA Restaurant Group, visit

New York

American Bounty Restaurant

With a focus on the seasons and products of the Hudson Valley, contemporary and traditional regional dishes are brought to life at the American Bounty Restaurant in an honest and flavorful way. Rounded out with a first-class American wine list and comfortable, warm service, this casually elegant restaurant sets the stage for an unparalleled dining experience in New York’s Hudson Valley. The Tavern at American Bounty is a casual section of the restaurant where diners can enjoy tavern fare and specialty beers from the Brewery at the CIA. No reservations are necessary for the tavern experience.

Apple Pie Bakery Café

Featuring baked goods and café cuisine in a relaxed and inviting atmosphere, the café offers everything from savory items to fresh artisan breads and from elegant pastries to luxurious confections that tempt the palate. An assortment of cold and hot beverages complete the café experience.

The Bocuse Restaurant

Sleek and strikingly contemporary, this French restaurant is named for the most famous chef in France, Paul Bocuse. The Bocuse Restaurant re-imagines the execution of classic French cuisine through the lens of ultra-modern cooking techniques, brings a new style of casual yet sophisticated service, and offers a breathtaking architectural interior design. With an exceptional French wine list and innovative cocktail program, The Bocuse Restaurant is a unique and exciting world-class dining experience.

Ristorante Caterina de’ Medici

Truly authentic regional Italian cuisine takes center stage at Ristorante Caterina de’ Medici, a sophisticated dining room overlooking a stunning herb and rose garden. Dining at this grand Tuscan-style villa is a culinary escape to another world without ever having to leave the beautiful Hudson Valley. A casual section in the Ristorante Caterina de’ Medici, the Al Forno Trattoria serves up wood oven pizza and other simple rustic dishes.


The Bakery Café by illy

Located on the main floor of the Greystone building, The Bakery Café by illy offers guests the opportunity to experience coffee and cuisine from two industry leaders—illycaffè and the CIA. Customers can choose from a variety of sumptuous sandwiches, soups, salads, breads, pastries, desserts, and coffee drinks prepared by students in the college’s baking and pastry arts degree program. The café also offers housemade charcuterie, local cheeses, Greystone chocolates, and super-premium olive oils, as well as wine and beer by the glass.

Gatehouse Restaurant

In the Gatehouse Restaurant, advanced CIA students transform the freshest regional ingredients such as those from the CIA’s own farm and herb gardens into creative contemporary dishes served graciously in a refined yet casual dining room. The experience is orchestrated by faculty-led CIA students in a restaurant classroom, making for a truly unique and memorable dining event.

The Restaurant at CIA Copia

The Restaurant at CIA Copia offers an uncommon experience. Chefs—inspired by global flavors and fresh ingredients—bring their creations directly from the kitchen to the table to choose from and share. The curated selection of wines, beer, and craft cocktails elevate the flavors of each dish. Its sleek and comfortable atmosphere is perfect for a celebratory evening or a go-to hangout with friends. Patrons can have a drink at the bar or grab a couch in the lounge. 



Step into SAVOR The Culinary Institute of America (San Antonio, TX) restaurant and experience a meal inspired by ingredients and techniques from around the world. Your dinner is created and presented by advanced CIA students under the guidance of our professional faculty, making for a truly unique and memorable meal. Join us and build your own three or four-course meal in our intimate dining room or come and spend time in our bar and order from constantly changing tastes from the kitchen, classic cocktails, curated wines or local craft beers.

Student Discounts and Reservations

All CIA students receive a 10% discount at all CIA restaurants at all times, with the exception of The Egg on the New York campus and Top Table in Singapore. In all circumstances, the student must be dining with any guests to whom this discount will apply. This discount does not apply to special offers, events, or Special Dining Events programs unless otherwise advised.

Make reservations for lunch or dinner by visiting our restaurant website at or calling:

New York 845-471-6608
California 707-967-2300 (Gatehouse) or 707-967-2555 (Copia)
Texas 210-554-6484

Service Charge Policy

A key component of the education process at the CIA is learning how to deliver outstanding service. As an enrolled student in a restaurant class or as a student worker in a restaurant at The Culinary Institute of America, students are not permitted to accept tips. This is in accordance with IRS regulations and the CIA Student Code of Conduct (Section 19 ). If students are registered for a restaurant class and are found to be taking a tip in that class, students will fail the class. If students are an employed student working in a restaurant and are found to be taking a tip, they will lose their privilege to work on campus for the remainder of their stay at the college. The CIA’s adherence of this no-tipping policy as a campus-wide directive allows for the best possible customer service at all times.

In light of this policy, and to keep the student experience focused on education, the CIA has included a 20% service charge on each restaurant check. All monies from the service charge are returned to students through scholarships, support of student activities, and the purchase of graduation jackets.

Strategic Initiatives

The CIA is the recognized leader in culinary education for undergraduate students, foodservice and hospitality professionals, and food enthusiasts. Throughout its history, the college has played a pivotal and positive role in shaping the future of hospitality and the foodservice industry. We are guided in everything we do by four thought leadership platforms: professional excellence and innovation, health and wellness, world cuisines and cultures, and sustainability and food ethics.

Each year, the Strategic Initiatives Group gathers foodservice industry leaders to participate in conferences, retreats, and events focused around the college’s thought leadership platforms. Students may have the opportunity to work side-by-side with faculty and guest chefs to support conference operations. Seats are reserved for students in select sessions, and are awarded based on application. In addition, foods from each conference become part of the student dining options on campus.

The college’s signature conferences are widely considered  “must attend” events. During the conferences, which are typically held over three days, students may have the opportunity to volunteer alongside guest chefs, speakers, and presenters. Look for more information about conferences on the student web portal.