Culinary Institute of America

Culinary Institute of America

Hyde Park, NY, USA
Private
4 Year

Reviews

Culinary Institute of America Reviews

angelika mae's Review

from philippines

culinary institute of america is a good school for culinary course. it have a wonderful facilities. they could offer a worth it study in there school....

C.D.'s Review

from Tampa, FL

The Culinary Institute of America is the No. 1 school for Culinary Arts. It's only teaches culinary and baking and pastry. Its student graduates are well trained and many are celebrity chefs. Eve...

Sarah's Review

from San Diego, CA

The Culinary Institute of America provides their students with practical and theoretical knowledge on the highest level of education a culinary student can receive. The CIA is a prestigious culinary s...

Calum's Review

from Tampa, FL

The campus is beautiful. One of the best culinary schools around. Many opportunities for work/study. ...

Leah's Review

from Milton, WV

Excellent training in both baking and culinary arts. Master trained chefs and world-class instructors. Professionalism is key....

Michael's Review

from North Canton, OH

I'm currently on extern but in my first year alone I've learned more than spending 6 years in the kitchen! Just ask questions and be ready for class!...

Ilona's Review

from Brooklyn, NY

This school prepares you for the real world. You learn so much just in one day of class and everyday the work you do is hands on. You get to learn first hand from top chefs who have been in the culina...

Alyssa's Review

from Hillsborough, NJ

Each chef and professor has a different teaching style which really helps me learn. I think by getting so many views on one topic I am able to understand it better because one chef may be able to exp...

Herbert's Review

from Marlboro, NJ

First of all we are on a block system with new classes every three or six weeks depending on the block. Each block contains classes which if they are kitchen classes are everyday. These classes you wi...

Kristopher's Review

from Chesterbrook, PA

Every day is filled with TONS of material, so every day you are learning brand new techniques and methods. Because the class sizes are relatively small at the Culinary Institute of America, the Chefs/...