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 will have hands on training as well as lectures on specific subjects. For example, in Cuisines of Asia you will have three days dedicated to just Chinese food. In addition to learning the specific techniques you will also learn of the geography, flavor profiles, and food styles specific to the different regions. An example of the academic classes, would be B-Block. This block contains the class: Introduction to Gastronomy, Culinary Mathematics, Product Knowledge, and Food Safety. Product Knowledge you will learn all about produce and their quality and condition, how to choose them and how to identify them. Food Safety allows you to learn about the risks of unsafe food. You will also study for the ServSafe test.
There is also an 18 week externship where the students will apply for jobs in the industry and work. This allows the students to experience the industry and show them how its works, the process of applying to a job, network, and ultimately hone their skills in the kitchen.
Although we take a plenitude of classes, we complete them in a shorter amount of time, which can lead to students unable to grasp the knowledge needed to pass.
Do you enjoy the experience at your school?
I absolutely love being here. There is an awesome view and you are surrounded by nature with the Hudson River viewable from some dorms. It is very picturesque. I also love being around the knowledgeable chefs and around peers that share a common love of food. It is very refreshing to talk to someone and not have to explain what every detail to have them understand. The ability to meet new people is great since we have new students coming in every three weeks.
A con of being in this area is that there is not much to do after class and on the weekends. We are very close to some diners and the mall is about ten to fifteen minutes away. There is also a small town called Rhinebeck, 30 minutes north, where we walk around, window shop, and eat.
Do you feel you’re getting value for the money you’re spending on college?
For over $30,000 a year, it is a bit pricey. We are known to be The World's Premier Culinary College. We have the most Certified Master Chef/Bakers on campus, compared to any other location. The majority of the instructors/professors have industry experience which lend to lots of recommendations, suggestions, and networks. On the other hand it is quite inconvenient that in my dorm we only have one working washing machine out of three. Three are not even enough for the whole building. The internet service is sort of shotty, it is sometime very unreliable which is very annoying. For that price tag it should be fully functional 24/7. The meal plan is on and off for me. IT is great to have a bountiful cuisine choice for lunch and dinner, but the menus cycle every three weeks, which can become very boring. After externship we have a meal swipe which can be used at the Apple Pie Cafe or Courtside Cafe, which its great but at Apple Pie a swipe, which is equivalent to $8 it is not even enough to get a sandwich and a soda.
Do you have any tips for prospective students?
If you feel this career choice is something you will stick to no matter what happens, this is the school for you. There is so much knowledge to be learned but in a very short amount of time. If you are diligent, dedicated then this is the place for you.
Which types of students will excel at your college?
Those that know that this what they want to do for a career. Those who work hard and do not try to find shortcuts. Must be very persistent and detail oriented. Be very open minded about food. Responsibility and diligence is key here at the CIA. Not only must we be clean in the kitchen but we must be clean in the dorms, as we have a sanitation inspection every three weeks. A driven person with a love to learn and the love for food belong here.
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 will have hands on training as well as lectures on specific subjects. For example, in Cuisines of Asia you will have three days dedicated to just Chinese food. In addition to learning the specific techniques you will also learn of the geography, flavor profiles, and food styles specific to the different regions. An example of the academic classes, would be B-Block. This block contains the class: Introduction to Gastronomy, Culinary Mathematics, Product Knowledge, and Food Safety. Product Knowledge you will learn all about produce and their quality and condition, how to choose them and how to identify them. Food Safety allows you to learn about the risks of unsafe food. You will also study for the ServSafe test. There is also an 18 week externship where the students will apply for jobs in the industry and work. This allows the students to experience the industry and show them how its works, the process of applying to a job, network, and ultimately hone their skills in the kitchen. Although we take a plenitude of classes, we complete them in a shorter amount of time, which can lead to students unable to grasp the knowledge needed to pass.
I absolutely love being here. There is an awesome view and you are surrounded by nature with the Hudson River viewable from some dorms. It is very picturesque. I also love being around the knowledgeable chefs and around peers that share a common love of food. It is very refreshing to talk to someone and not have to explain what every detail to have them understand. The ability to meet new people is great since we have new students coming in every three weeks. A con of being in this area is that there is not much to do after class and on the weekends. We are very close to some diners and the mall is about ten to fifteen minutes away. There is also a small town called Rhinebeck, 30 minutes north, where we walk around, window shop, and eat.
For over $30,000 a year, it is a bit pricey. We are known to be The World's Premier Culinary College. We have the most Certified Master Chef/Bakers on campus, compared to any other location. The majority of the instructors/professors have industry experience which lend to lots of recommendations, suggestions, and networks. On the other hand it is quite inconvenient that in my dorm we only have one working washing machine out of three. Three are not even enough for the whole building. The internet service is sort of shotty, it is sometime very unreliable which is very annoying. For that price tag it should be fully functional 24/7. The meal plan is on and off for me. IT is great to have a bountiful cuisine choice for lunch and dinner, but the menus cycle every three weeks, which can become very boring. After externship we have a meal swipe which can be used at the Apple Pie Cafe or Courtside Cafe, which its great but at Apple Pie a swipe, which is equivalent to $8 it is not even enough to get a sandwich and a soda.
If you feel this career choice is something you will stick to no matter what happens, this is the school for you. There is so much knowledge to be learned but in a very short amount of time. If you are diligent, dedicated then this is the place for you.
Those that know that this what they want to do for a career. Those who work hard and do not try to find shortcuts. Must be very persistent and detail oriented. Be very open minded about food. Responsibility and diligence is key here at the CIA. Not only must we be clean in the kitchen but we must be clean in the dorms, as we have a sanitation inspection every three weeks. A driven person with a love to learn and the love for food belong here.