The Culinary Institute of America

The Culinary Institute of America at Greystone
St. Helena, California
General Information

Private, coeducational, culinary institute. Rural campus. Founded in 1946. Accredited by Accrediting Commission of Career Schools and Colleges of Technology, Middle States Association of Colleges and Schools.
Program Information

Offered since 1946. Program calendar is divided into semesters. 21-month associate degree in culinary arts. 30-week certificate in baking and pastry arts. 30-week certificate in accelerated culinary arts.
Program Affiliation

American Culinary Federation; American Dietetic Association; American Institute of Baking; American Institute of Wine & Food; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; International Foodservice Editorial Council; James Beard Foundation, Inc.; Napa Valley Wine Library Association; National Association for the Specialty Food Trade, Inc.; National Restaurant Association; Oldways Preservation and Exchange Trust; Society of Wine Educators; Sommelier Society of America; The Bread Bakers Guild of America; Women Chefs and Restaurateurs.
Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; culinary skill development; food preparation; food service math; garde-manger; international cuisine; introduction to food service; management and human resources; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities

2 bake shops; cafeteria; 7 classrooms; computer laboratory; 2 demonstration laboratories; garden; library; public restaurant; student lounge; 6 teaching kitchens; amphitheater.
Student Profile

125 full-time. 105 are under 25 years old; 20 are between 25 and 44 years old.
Faculty

16 total: 13 full-time; 3 part-time. 12 are industry professionals; 1 is a master chef; 1 is a master baker; 5 are culinary-certified teachers. Prominent faculty: Robert Jörin, CEPC, CCE, CHE, CMB; Adam Busby, CHE, CMC; Stephen Durkee, CHE, CMPC. Faculty-student ratio: 1:18.
Prominent Alumni and Current Affiliation

Duff Goldman, Charm City Cakes, Baltimore, MD; En-Ming Hsu, Pastry Consultant, Las Vegas, NV.
Special Programs

21-week paid externship (associate's only).
Typical Expenses

Application fee: $50. Tuition: $10,640 per semester. Program-related fees include $360 for general fee; $915 for books and supplies; $1120 for board (mandatory).
Financial Aid

Program-specific awards include ACAP Dean's Scholarship ($2000), Classic Residences by Hyatt Scholarship ($5,000). Employment placement assistance is available. Employment opportunities within the program are available.
Housing

Coed housing available.
Application Information

Students may begin participation in January, March, April, July, September, and October. Applications are accepted continuously. Applicants must interview; submit a formal application, letters of reference, an essay, academic transcripts, and pass math and writing competency exams.