The Culinary Institute of America

The Culinary Institute of America
Former name	New Haven Restaurant Institute (1946–1947); Restaurant Institute of Connecticut (1947–1951)
Type	Private culinary school
Established	May 22, 1946
Founders	Frances Roth, Katharine Angell
Endowment	$138.3 million (2019)
Chairman	Jon L. Luther
President	L. Timothy Ryan
Provost	Mark Erickson
Academic staff	170
Undergraduates	2,918 (Fall 2016)
Location	Hyde Park, New York, United States; 41°44′45″N 73°56′0″W / 41.74583°N 73.93333°W
Colors	Sage Green and Fire Gold;
Nickname	Steels
Sporting affiliations	HVIAC
Mascot	Sting
Website	www.ciachef.edu

The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.

The school was founded in 1946 in New Haven, Connecticut, as a vocational institute for returning veterans of World War II. With a growing student body, the school purchased a former Jesuit novitiate in Hyde Park in 1970, which remains its central campus. The school began awarding associate degrees in 1971, bachelor's degrees in 1993, and master's degrees in 2018. Additional campuses were opened in the following years: St. Helena in 1995, Texas in 2008, Singapore in 2010, and Napa in 2016.

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