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Culinary Institute of America

Culinary Institute of America is a college with 2814 students located in Hyde Park, NY.


Culinary Institute of America's Full Profile

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Culinary Institute of America says

For more than six decades, The Culinary Institute of America has been setting the standard for excellence in professional culinary education.

The CIA has inspired excellence throughout the food world by leading the way: in the Education of students, in the Elevation of the culinary profession, through the Innovation of thought leadership, and through Collaborations on critical food and industry issues. In all these ways, the college has truly changed the way the world looks at food.

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Student Life

Student Life

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Student Body

Total Undergraduates 2,814
Gender 53% Male / 47% Female
Geography 24% In State / 76% Out of State / 9% International
Socio-Economic Diversity 31% of students received Pell Grants, which are provided by the U.S. government to students from middle and lower income families. It gives you an idea of a school’s socio-economic diversity.
Ethnic Diversity
White 60%
Native Hawaiian or Other Pacific Islander 1%
Multi-racial 1%
International 9%
Hispanic/Latino 11%
Ethnicity Unknown 6%
Black or African American 5%
Asian 6%
American Indian or Alaska Native 1%


Campus housing is available for undergraduates. Freshman allowed to have car. No pets.

80% of students live on-campus.

  • Coed Dorms
  • Housing Offered
  • Special Housing for Disabled Students
  • Wellness Housing


Student Publications: La Papillote

  • Government or Political Activity
  • International Student Organization
  • Literary Magazine
  • Student Newspaper
  • Yearbook

Student Services

  • Academic Support Services: learning center reduced course load remedial instruction study skills assistance tutoring writing center
  • Computer Services: computer center, dorms, libraries, student center dorms wired for access to campus-wide network dorms wired for high speed internet connections wireless network available computer repair service available on campus
  • Counseling Services: alcohol/substance abuse counseling chaplain/spiritual director career counseling employment services for undergraduates financial aid counseling health services personal counseling placement services for graduates veteran's counselor
  • Facilities: 41 teaching kitchens and bakeshops, 5 restaurants, theaters
  • Special Needs Services: services and/or facilities for hearing impaired partial services for students with learning disabilities services and/or facilities for speech or communications disorders services and/or facilities for visually impaired wheelchair accessibility
  • Specialty Programs (ROTC, Accelerated Programs, Professional Development, etc.): cross-registration internships
  • Transfer In Services
  • Transfer Out Services



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Popular Majors

Culinary Arts/Chef Training (57%), Restaurant/Food Services Management (22%), Baking and Pastry Arts/Baker/Pastry Chef (20%)

Majors Offered


A program that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics.

Job Opportunities:

Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Lodging Managers
Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations.


A program that prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.

Job Opportunities:

Chefs and Head Cooks
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.

Job Opportunities:

Chefs and Head Cooks
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Cooks, Private Household
Prepare meals in private homes. Includes personal chefs.
Cooks, Restaurant
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Cooks, All Other
All cooks not listed separately.

Administration & Faculty

President Dr. Tim Ryan
Accredited by Middle States Commission on Higher Education
Full-time Faculty 153
Student : Faculty Ratio 17 : 1
Faculty Gender (% Male : Female) 74 : 25
Percentage of Faculty Members
Non-Tenure Track Faculty 100




Acceptance Rate: 89.7% accepted of 1,123 applications

68% of students graduated in the top half of their class.
31% of students graduated in the top quarter of their class.
10% of students graduated in the top tenth of their class.

25th - 75th Percentile
ACTComposite19 - 25
SATMath470 - 580
Reading460 - 570

Admission Considerations

Very Important: Academic GPA, Work Experience, Rigor Of Secondary School Record, Level Of Applicants Interest, Character Personal Qualities

Important: Recommendations, Alumni Relation, Application Essay, Volunteer Work

Also Considered: Talent Ability, Standardized Test Scores, Class Rank, Interview, Extracurricular Activities

High School Curriculum (years of study):
Required Recommended
Science 0 2
History 0 2
English 0 4
Math 0 3
Social Studies 0 2
Foreign Language 0 0

Admissions Websites



Average Net Tuition

The average student pays $32,878 for tuition, fees, and other expenses, after grants and scholarships.

Household Income Real Cost
$0-$30K $27,253
$30K-$48K $28,983
$48K-$75K $30,972
$75K-$110K $33,981
$110K+ $36,159

Sticker Price

Total stated tuition is $26,460, in-state and on-campus, before financial aid.

On-Campus Off-Campus
Stated Tuition $26,460 Same as On-Campus
Fees $1,260 Same as On-Campus
Housing $8,830 $10,034
Books $1,400 $1,400
Total (before financial aid) $37,950 $39,154

Students Receiving Aid

83% of students receive some form of financial aid.

Undergrads Receiving Aid Average Aid Amount
Federal Loans 64% $5,323
Federal Scholarships/Grants 31% $3,789
Institutional Grants 81% $6,173
Other Federal Grants 1% $2,469
Other Loans 16% $18,689
Pell Grants 31% $3,767
State and Local Scholarships/Grants 10% $2,666
Student Loans 65% $9,717

Financial Aid Websites

Learn more about financial aid at

Estimate the net price for you at

Alumni and Outcomes

Alumni and Outcomes

Graduation Rates

78% of students graduated in six years.


The typical (median) early career salary of Culinary Institute of America graduates is $38,500, according to Payscale.



#859 Starting Median Salary Rankings

Social Mobility Index

#535 Social Mobility Index
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