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In 1947 the school was renamed the Restaurant Institute of Connecticut to reflect its growing repute; the school's name was changed again to the Culinary Institute of America in 1951. [ 9 ] Enrollment grew to approximately 1,000 students by 1969, beyond the capacity of its original campus, so the school purchased the St. Andrew-on-Hudson Jesuit ...
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 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 school began ...
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.
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.
The Culinary Institute of America (1 C, 10 P) Pages in category "Cooking schools in the United States" The following 37 pages are in this category, out of 37 total.
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Culinary Institute of America people (1 C, 23 P) Pages in category "The Culinary Institute of America" The following 10 pages are in this category, out of 10 total.
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