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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 CIA at Greystone and the Culinary Institute of America at Copia make up the school's California branch. The campus' primary facility is a 117,000-square-foot (10,900 m 2) stone building, known as Greystone Cellars and built for William Bowers Bourn II as a cooperative wine cellar in 1889.
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.
Culinary Institute of St. Louis at Hickey College was a specialized institution offering an 18-month culinary arts program to high school graduates. Students received hands-on instruction in one of five kitchens. Students also took non-kitchen courses, almost all of which are focused on culinary arts career knowledge.
This restaurant is student-staffed and will serve an elevated yet practical-to-prepare menu designed by the school’s chef de cuisine. Downtown culinary school’s second restaurant — this one ...
The Copia campus was acquired by the Culinary Institute of America in 2015. [1] The building and grounds were formerly Copia, a museum in downtown Napa that operated from 2001 to 2008. The campus opened in 2016 as the Culinary Institute of America at Copia, and houses the CIA's new Food Business School, [2] as well as its Accelerated Culinary ...
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.