Search results
Results from the WOW.Com Content Network
The history of the Culinary Institute of America (CIA) began in 1946 in New Haven, Connecticut, where it was founded as a vocational institute for returning veterans of World War II. With a growing student body, the Culinary Institute purchased a former Jesuit novitiate in Hyde Park in 1970, which remains its central campus.
The Culinary Institute of America (CIA) is a private culinary school with its main campus in Hyde Park, New York, and branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore.
The Culinary Institute of America at Hyde Park is located in the town of Hyde Park, New York, between the Hudson River and U.S. Route 9. The Culinary Institute of America (CIA) campus offers associate and bachelor's degrees and certificate programs in culinary arts and baking and pastry arts. It is the school's primary and largest campus, with ...
The Culinary Institute of America at Greystone is a branch campus of the private culinary college the Culinary Institute of America.The Greystone campus, located on State Route 29/128 in St. Helena, California, offers associate degrees and two certificate programs in culinary arts and baking and pastry arts.
The school was later renamed the Culinary Institute of America. [2] Angell regarded the school as a memorial to her dead son. [7] Since the institute was accredited, students qualified for G.I. Bill payments, and Angell created a loan fund for students whose payments were late. She used her own money to help the institute and raised money for it.
Chef Roshara Sanders is breaking barriers in the cooking world. At 30 years old, Sanders is the first Black female instructor at the Culinary Institute of America (CIA). The prestigious ...
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or ...
Lawrence Timothy Ryan (born January 16, 1958) is an American chef and the fifth and current president of the Culinary Institute of America (CIA). Ryan, a certified master chef, graduated from the CIA in 1977 and joined the school's faculty in 1982, and later moved to administration before heading the education division.