The Culinary Institute of America provides instruction in the fundamentals of cooking, baking, hospitality management, and culinary R&D to aspiring foodservice and hospitality professionals. Depending on the degree or certificate program students enroll in, they will have the opportunity to:

  • Gain appreciation for the history, evolution, and international diversity of the culinary arts and sciences;
  • Learn and practice the professional skills used in food preparation and service;
  • Explore new cooking and baking methods, as well as diverse cultures and their unique culinary styles;
  • Gain experience in the proper use and maintenance of professional foodservice equipment;
  • Become familiar with the layout and work flow of professional kitchens and bakeshops;
  • Build academic skills and acquire a global perspective in general education courses;
  • Learn the principles of food identification, food and beverage composition, and nutrition;
  • Understand financial and economic trends and how they influence the foodservice and hospitality industry;
  • Acquire management skills to better use human and physical resources in foodservice operations;
  • Gain skills to successfully operate a business in today's complex global economy;
  • Develop a personal sense of professionalism necessary for working successfully in the foodservice and¬†hospitality industry;
  • Build skills as a member of a team;
  • Learn to communicate accurately and effectively;
  • Use computers to enhance a business's daily operations and future success;
  • Develop skills in managing and motivating staff and handling job stress;
  • Learn methods of researching culinary and business-related topics;
  • Broaden career choices and become more marketable to potential employers, especially for management and¬†entrepreneurial positions.