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Hyde Park Academic Catalog
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Transcript of Hyde Park Academic Catalog
Table of Contents | 1
TABLE OF CONTENTS
Academic Calendar 2012–2013 2Our Mission 3General Information 4Career Opportunities 5History 5Accreditation 7Awards 10
Student Life and Services 12Admissions 29Process and Application 29Transfer Credit 32International Students 34
Tuition and Fees 36Financial Aid 41Academic Policies 50Curricula 64Associate Degree Programs 64Bachelor’s Degree Programs 65Instructional Programs and Schedule 66Graduation Requirements 67
Course Descriptions 71Freshman- and Sophomore-YearCourses 71Junior- and Senior-Year Courses 79
Faculty and Staff 91Policies 138Campus Map 144Travel Directions 146Area Map 147Index 148
©May 2012 The Culinary Institute of America
Class Session Begins No Class AOS Graduation Junior-Year Entry Date
Restaurants Closed Saturday Class BPS Graduation Special Project Day: Mon.– Fri. students
Special Project Day: Tues.– Sat. students
Additional American Bounty and Escoffier closings. †American Bounty and Escoffier are open on these Mondays.
2 | Academic Calendar
2012–2013 ACADEMIC CALENDAR
2012
2013
JUNES M T W T F S
1 23 4 5 6 7 8 910 11 12 13 14 15 1617 18 19 20 21 22 2324 25 26 27 28 29 30
AUGUSTS M T W T F S
1 2 3 45 6 7 8 9 10 1112 13 14 15 16 17 1819 20 21 22 23 24 2526 27 28 29 30 31
JULYS M T W T F S1 2 3 4 5 6 78 9 10 11 12 13 1415 16 17 18 19 20 2122 23 24 25 26 27 2829 30 31
SEPTEMBERS M T W T F S
12 3 4 5 6 7 89 10 11 12 13 14 1516 17 18* 19 20 21 2223 24 25 26 27 28 2930
NOVEMBERS M T W T F S
1 2 34 5 6 7 8 9 1011 12 † 13 14 15 16 1718 19† 20 21 22 23 2425 26 27 28 29 30
OCTOBERS M T W T F S
1 2 3 4 5 67 8 9* 10 11 12 1314 15 16 17 18 19 2021 22 23 24 25 26 2728 29 30 31
MARCHS M T W T F S
1 23 4 5 * 6 7 8 910 11 12 13 14 15 1617 18 19 20 21 22 2324 25 26 27 28 29 3031
MAYS M T W T F S
1 2 3 45 6 7 8 9 10 1112 13 14 15 16 17 1819 20 21 22 23 24 2526 27 28 29 30 31
APRILS M T W T F S
1 2 3 4 5 67 8 9 10 11 12 1314 15 16 * 17 18 19 2021 22 23 24 25 26 2728 29 30
DECEMBERS M T W T F S
12 3 4 5 6 7 89 10 11 12 13 14 1516 17 18 19 20 21 2223 24 25 26 27 28 2930 31
FEBRUARYS M T W T F S
1 23 4 5 6 7 8 910 11 12 13 14 15 1617 18 19 20 21 22 2324 25 26 27 28
JANUARYS M T W T F S
1 2 3 4 56 7 8 9 10 11 1213 14† 15 16 17 18 1920 21 22 23 24 25 2627 28 29 30 31
Our Mission | 3
OUR MISSION
The Culinary Institute of America is a private, not-for-profit college dedicated to
providing the world’s best professional culinary education.
Excellence, leadership, professionalism, ethics, and respect for diversity are the core
values that guide our efforts.
We teach our students the general knowledge and specific skills necessary to live
successful lives and to grow into positions of influence and leadership in their
chosen profession.
NONDISCRIMINATIONSTATEMENTThe Culinary Institute of America (CIA) isan affirmative action/equal opportunityemployer committed to the principle ofequal opportunity in education andemployment, in compliance with Title IXof the Education Amendments of 1972,Section 504 of the Rehabilitation Act of1973, Title VI and Title VII of the CivilRights Act of 1964, the Age Discrimina-tion Act of 1975, and other federal, state,and local laws. The CIA does not discriminate against
individuals on the basis of race, color, sex,sexual orientation, gender identity, reli-gion, disability, age, genetic information,marital status, veteran status, ancestry,national or ethnic origin, or any other pro-tected group or classification under federalor state laws. These principles also applyto admissions, financial aid, academic mat-ters, career services, counseling, housing,employment policies, scholarship pro-grams, medical services, and all other pro-grams and activities available at the CIA.The Culinary Institute of America, pur-
suant to Title IX, Title VII, and state laws,also prohibits sexual harassment, which
includes sexual assault and sexualviolence.The director of HR faculty relations is
designated as the Title IX coordinator andage discrimination coordinator for theCIA. Inquiries and/or complaints, includ-ing the procedure for filing a complaintregarding this nondiscrimination state-ment and the CIA’s compliance withapplicable laws, statutes, and regulationsas outlined above, must be directed to:Joseph Morano, Director—HR Faculty RelationsThe Culinary Institute of America1946 Campus DriveHyde Park, NY 12538-1499Office: Roth Hall, Room S326Phone: 845-451-1314E-mail: [email protected]. Department of Education,Office for Civil RightsLyndon Baines JohnsonDepartment of Education Building400 Maryland Avenue, SWWashington, DC 20202-1100 Phone: 1-800-421-3481Fax: 202-453-6012; TDD: 1-877-521-2172E-mail: [email protected]
4 | General Information
GENERAL INFORMATION
Purpose
The Culinary Institute of America provides instruction in the basics of cooking, bak-
ing, and hospitality management to aspiring culinarians. Our Associate in Occupa-
tional Studies (AOS) degree curricula give you the opportunity to:
• Learn and practice the professional skills used in food preparation and service.
• Understand the principles of food identification, food and beverage composition, and
nutrition.
• Acquire management skills to better use human and physical resources in foodservice
operations.
• Gain experience in the proper use and maintenance of professional food service
equipment.
• Become familiar with the layout and work flow of professional kitchens and bakeshops.
• Build skills as a member of a team.
• Gain appreciation for the history, evolution, and international diversity of the
culinary arts.
• Learn to communicate accurately and effectively.
• Develop a personal sense of professionalism necessary for working successfully in the
foodservice and hospitality industry.
• Build academic skills and acquire a global perspective in general education courses.
In addition to the experiences above, our Bachelor of Professional Studies (BPS)
degree programs will enable you to:
• Acquire skills that will help you operate a business in today’s complex global economy.
• Understand financial and economic trends and how they influence the foodservice and
hospitality industry.
• Develop skills in managing and motivating staff and handling job stress.
• Use computers to enhance your business’s daily operations and future success.
• Learn methods of researching culinary and business-related topics.
• Explore new cooking and baking methods, as well as diverse cultures and their unique
culinary styles.
• Broaden your career choices and become more marketable to potential employers,
especially for management and entrepreneurial positions.
General Information | 5
CAREER OPPORTUNITIESAn education from The Culinary Instituteof America (CIA) offers you unparalleledcareer opportunity in an industry that gen-erates an estimated $632 billion in annualsales in the United States. In 2012, 12.9million people are projected to beemployed in the foodservice business,making it one of the largest private-sectoremployers, according to the NationalRestaurant Association (NRA). Some CIA AOS degree program gradu-
ates enter the industry as entry-level cooks,bakers, or pastry cooks for restaurants,hotels, country clubs, and institutions; oth-ers choose jobs in dining room service,catering, food research, or kitchen supervi-sion. Graduates of the college’s BPSdegree programs expand their career pos-sibilities to include business managementand staff management positions, as well asbusiness ownership, communications,marketing, sales, and more.The CIA is represented around the
world by more than 44,000 alumni whoachieve success across a wide range ofcareers. They become executive chefs, per-sonal chefs, restaurant and business own-ers, media personalities, restaurant andhotel chain executives, food writers,research chefs, and culinary educators andwork in all segments of the foodserviceand hospitality industry.
HISTORYThe college has enjoyed a unique historycharacterized by rapid expansion in itsmore than 65 years of service. The Culi-nary Institute of America opened in 1946as the New Haven Restaurant Institute, asmall cooking school in downtown NewHaven, CT, with an enrollment of 50 stu-dents and a faculty consisting of a chef, a
baker, and a dietitian. The Institute, at that time a vocational
school for World War II veterans, offered a16-week program featuring instruction in78 popular menus of the day. Members ofthe New Haven Restaurant Associationsponsored the original school, whosefounders, Frances Roth and KatharineAngell, served as its first director and chairof the board, respectively.As the foodservice industry grew, so did
enrollment, necessitating a move in 1947to larger quarters: a 40-room mansionadjacent to Yale University. The school’sname was changed to the Restaurant Insti-tute of Connecticut; in 1951 it becameknown as The Culinary Institute of Amer-ica, reflecting the diversity of the studentpopulation.The educational program was
expanded to two years, and continuingeducation courses for industry profession-als were introduced. By the time of Mrs.Roth’s retirement in 1965, the school hadincreased its enrollment to 400 studentsand operated a $2 million facility.In 1969, double-class sessions were initi-
ated to accommodate a backlog of appli-cations, and an auxiliary campus wasleased, but with more than 1,000 studentsand with facilities strained to the maxi-mum, the school’s administrators launcheda search for a new home. They found it inSt. Andrew-on-Hudson, a former Jesuitnovitiate in Hyde Park, NY.The college purchased the five-story,
150-room building, situated on 80 acres ofland overlooking the Hudson River, in1970 for $1 million. Two years and $4 mil-lion in renovations later, the new schoolopened, with its main building renamedRoth Hall.
6 | General Information
In 1971, the Board of Regents of theState of New York granted the CIA acharter to confer an Associate in Occupa-tional Studies (AOS) degree. The newcampus offered a trimester program: stu-dents entered three times over the courseof the year. In 1976, this was replaced by aProgressive Learning Year (PLY) programthat enabled smaller groups of 72 studentsto graduate and enter the industry everythree weeks, 16 times a year. A paidexternship semester was created, offeringstudents the opportunity to gain on-the-jobexperience by working in the foodserviceindustry.The expanding curriculum and the
additional space available in Roth Hallenabled the CIA to establish the Epi-curean Room in 1973. Later renamed theEscoffier Restaurant, the public restaurantprovided a realistic, hands-on setting forstudents. Today, students also gain experi-ence in our other on-campus restaurantsand prepare and serve meals for cateredfunctions and student and employeedining.As the curriculum expanded, the CIA
continued to grow. Three residence hallswere built in 1974 to accommodate 880students, and a fourth residence hall for350 was completed in 1986. An extensiveculinary library, named for KatharineAngell, was established, as was the Mar-riott Career Planning/Information Centerand the Learning Resources Center, whereinstructional videotapes were produced.In 1981, the CIA became the only
school authorized to administer the Amer-ican Culinary Federation’s (ACF) masterchef certification exam. The CIA employsthe largest concentration of master chefscertified through the 10-day ACF-spon-
sored exam.In 1982, the college opened the stu-
dent-staffed American Bounty Restaurant,one of the first restaurants in the countryto celebrate regional American foods byelevating them to fine-dining status.The college’s Continuing Education
Center opened on the Hyde Park campusin 1984. Today, foodservice professionalscome to the CIA’s Hyde Park, Greystone,and San Antonio campuses to update andexpand their culinary knowledge by par-ticipating in continuing education courses.The college received a $1 million grant
in early 1988 from The General FoodsFund, Inc., and built the General FoodsNutrition Center to encourage educationand research in nutritional cooking. In1990, the CIA opened the School of Bak-ing and Pastry, which in 1992 was dedi-cated as the Shunsuke Takaki School ofBaking and Pastry.The CIA purchased 70 additional acres
for its Hudson Valley campus in 1992. In1993, the college was approved by theNew York Board of Regents to offer twoBachelor of Professional Studies (BPS)degrees—one in culinary arts management,the other in baking and pastry arts man-agement. That same year, thanks in part toa $1.5 million gift from the Conrad N.Hilton Foundation, the college opened itsConrad N. Hilton Library.The Culinary Institute of America at
Greystone, located in California’s NapaValley, opened its doors to food and wineprofessionals in 1995. In addition to a vari-ety of professional development offerings,the Greystone campus is home to twocertificate programs and the AOS degreeprograms.The CIA opened the Student Recre-
General Information | 7
ation Center at its Hyde Park campus in1998. Two years later, the Apple Pie Bak-ery Café went into operation on the firstfloor of Roth Hall in support of the CIA’sbaking and pastry arts degree programs.In 2001, the college opened The ColavitaCenter for Italian Food and Wine, whoseRistorante Caterina de’ Medici subse-quently won the 2004 Ivy Award. InNovember 2002, the college opened thedoors to the newly named and renovatedFarquharson Hall (formerly Alumni Hall).The site of graduations, student dining,and special events, Farquharson Hall waspainstakingly restored to its original splen-dor as the main chapel of the St. Andrew-on-Hudson Jesuit seminary. In 2004, fourAdirondack-style lodges were added forstudent housing and two more opened in2007. In 2005, Anton Plaza was completedand the college acquired 20 additionalacres of land, bringing the total campusacreage to 170. A new Admissions Centerwas added in 2006.The year 2008 marked the opening
of The Culinary Institute of America,San Antonio. The Texas branch campusoffers Associate in Applied Science (AAS)program in culinary arts, a certificate pro-gram in Latin cuisines, and programs forindustry professionals and food enthusiasts.In 2010, in partnership with the Singa-
pore Institute of Technology, the CIAopened its Singapore location on the cam-pus of Temasek Polytechnic. The CIA Sin-gapore offers the college’s BPS degreeprogram in culinary arts management tograduates of polytechnic institutions whohave earned their diplomas in hospitalityand tourism management, leisure andresort management, or culinary and cater-ing management, as well as to otherdiploma program graduates.
Today the CIA’s physical assets are val-ued at $190 million, and its total annualbudget is in excess of $159 million. Thecollege currently enrolls nearly 2,880 stu-dents in degree and certificate programs atits four campuses.
ACCREDITATIONThe Culinary Institute of America isaccredited by the Middle States Commis-sion on Higher Education, 3624 MarketStreet, Phila delphia, PA 19104, 267-284-5000. The Middle States Commission onHigher Education is an institutionalaccrediting agency recognized by the U.S.Secretary of Education and the Councilfor Higher Education Accreditation. Offi-cial recognition of this CIA accreditationmay be found under “Institutions” on theMiddle States Web site: www.msche.org.The Culinary Institute of America holds
an Absolute Charter issued by the NewYork State Board of Regents and isapproved for veterans training under theG.I. Bill of Rights. The curricula are regis-tered by the New York State EducationDepartment. For more information, contact the New
York State Education Department, Officeof Higher Education and the Professions, Cultural Education Center, Room 5B28,Albany, NY 12230, 518-474-5851.
8 | General Information
PROFESSIONAL AND PHYSICALRESOURCESCIA students benefit from the experienceof our award-winning international facultyof chefs, pastry chefs, bakers, restaurantoperations instructors, business manage-ment teachers, and liberal arts instructors.These professionals have served in someof the best-known restaurants, hotels, andresorts in this country and around theworld and have worked extensively intheir academic specialties. Besides teach-ing students in the classrooms andkitchens, faculty members serve as advi-sors to student clubs.Students will also have world-class facil-
ities at their disposal at the CIA. RothHall, the Colavita Center for Italian Foodand Wine, the J. Willard Marriott Continu-ing Education Center, and the StudentRecreation Center house 41 professionallyequipped kitchens, including two Asiankitchens; bakeshops; garde mangerkitchens; instructional dining rooms,including four of the college’s five student-staffed public restaurants; the Anheuser-Busch Theatre, a state-of-the-art,food-preparation demon stration audito-rium; meat and fish fabrication rooms;and a commercial storeroom. The JuliusWile Baccalaureate Center in Roth Hallsupports the bachelor’s degree programs.There are currently four residence hallsand six residence lodges on campus. Inaddition, the General Foods NutritionCenter on campus includes a computerclassroom and laboratory, a nutritionresources center, and a student-staffedrestaurant that is open to the public.The Conrad N. Hilton Library is
another campus highlight. In addition tothe library itself, the 45,000-square-foot
facility houses the CIA’s television andphotography studios, the campus televi-sion station, a student computer lab, andthe Danny Kaye Theatre, a 150-seat audi-torium and demonstration kitchen.The college’s Student Recreation Cen-
ter features a gymnasium with elevatedjogging track, fitness center, aerobicsroom, racquetball courts, locker rooms,saunas, café and pub, an indoor pool withoutdoor terrace, and two outdoor tenniscourts. And Anton Plaza, located at thefront of Roth Hall, provides a large gather-ing area that includes gardens, a largefountain, and seating areas for our stu-dents’ enjoyment.
CAMPUS LOCATIONThe Culinary Institute of America islocated on the Hudson River’s east bank,11⁄2–2 hours north of New York City onU.S. Route 9. (See “Travel Directions,”page 146.)
CIA CAMPUSESThe Culinary Institute of America1946 Campus DriveHyde Park, NY 12538-1499845-452-9600www.ciachef.edu
The Culinary Institute of Americaat Greystone2555 Main StreetSt. Helena, CA 94574707-967-1100www.ciachef.edu/california
The Culinary Institute of America,San Antonio312 Pearl Parkway, Building 2, Suite 2102
General Information | 9
San Antonio, TX 78215210-554-6400www.ciachef.edu/texas
The Culinary Institute of America,SingaporeBlock 31, Temasek Polytechnic21 Tampines Avenue 1, Singapore 529757+(65) 6592 1136www.ciachef.edu.sg
NOT-FOR-PROFIT STATEMENTThe Culinary Institute of America is anindependent, not-for-profit educationalorganization [Section 501 (c) (3)] pursuingits mission of providing the highest qualityculinary education. This not-for-profit status distinguishes the Institute from others because it enables us to focus onthe quality of education rather than on satisfying the investment expectations ofshareholders.Governed by a board of trustees not
compensated for its services, the Institutebenefits from the guidance of its boardmembers, who represent the hospitalityfield as well as the professional and educa-tional communities.
LOCATION OF INFORMATIONInformation pertaining to subjects impor-tant to CIA students is available in campuspublications and other printed materials.Some of this information can also befound on our website (www.ciachef.edu).The table that follows, in accordance withthe federal Higher Education Act, isdesigned to help you locate informationyou may need.
Information Description of available financial aidFormat Financial Aid Brochure, printed materialLocation Financial Aid Office, website
Information Financial aid application procedureFormat Financial Aid BrochureLocation Financial Aid Office, website
Information Financial aid eligibility requirementsFormat Financial Aid Brochure, printed materialLocation Financial Aid Office, website
Information Selection criteria for aid recipientsFormat Financial Aid Brochure, printed materialLocation Financial Aid Office, website
Information Criteria to determine financial aid awards
Format Financial Aid Brochure, printed materialLocation Financial Aid Office, website
Information Criteria for continued eligibilityFormat CatalogLocation Admissions Office, website
Information Satisfactory academic progress and financial aid
Format CatalogLocation Admissions Office, website
Information Re-establishing eligibilityFormat CatalogLocation Admissions Office, website
Information Method and frequency of financial aid disbursement
Format Financial Aid Brochure, printed materialLocation Financial Aid Office, website
Information Loan repayment informationFormat Entrance Counseling Form,
CatalogLocation Financial Aid Office, website
Information Terms and conditions offederal student loans
Format Financial Aid Brochure, Catalog, Handbook
Location Financial Aid Office, Admissions Office, Student Affairs Office, website
Information General Federal Work-Study conditionsFormat Financial Aid BrochureLocation Financial Aid Office, website
Information Federal Perkins and Federal Stafford exit counseling information
Format Exit Counseling FormsLocation Financial Aid Office
Information Cost of attendanceFormat Printed materialLocation Financial Aid Office, website
Information Specific costs, charges, and feesFormat CatalogLocation Admissions Office, website
10 | General Information
Information Refund policyFormat Catalog, Handbook, Enrollment AgreementLocation Admissions Office, website,
Student Affairs Office, Bursar’s Office
Information Refund distributionFormat Catalog, HandbookLocation Admissions Office, website,
Student Affairs Office, Bursar’s Office
Information Supporting accreditation documentationFormat Printed materialLocation Office of Academic Assessment and
Accreditation
Information Degree and certificate programsFormat CatalogLocation Admissions Office, website
Information Transfer of credit policies andarticulation agreement
Format CatalogLocation Admissions Office, website
IInformation Instructional and physical facilitiesFormat CatalogLocation Admissions Office, website
Information Faculty and instructional personnelFormat CatalogLocation Admissions Office, website
Information Names of accrediting, approving, or licensing bodies
Format CatalogLocation Office of Academic Assessment and
Accreditation, website
Information Facilities for students with disabilitiesFormat CatalogLocation Admissions Office, website
Information Names, titles, and locations of employees available for information dissemination
Format Catalog, HandbookLocation Admissions Office, website,
Student Affairs Office
Information Graduation ratesFormat Report, websiteLocation Office of Institutional Research and
Business Intelligence
Information BPS and AOS placement dataFormat Printed reportLocation Career Services Office
Information Institutional security policies and crime statistics*
Format Safety & Security Information ReportLocation Campus Safety, Student
Affairs Office, Human Resources, Residence Life, Admissions Office, Payroll Office
Information Peer-to-peer file sharing policiesFormat Catalog, HandbookLocation Admissions Office, website,
Information Technology Department
Information Campus emergency response informationFormat Handbook, Safety & Security
Information ReportLocation Campus Safety, Student Affairs Office
Information Missing persons procedureFormat Handbook, Safety & Security
Information ReportLocation Campus Safety, Student Affairs Office
Information Fire safety informationFormat HandbookLocation Campus Safety, Student Affairs Office
Information Vaccination policyFormat HandbookLocation Student Affairs Office, Admissions Office
* The Advisory Committee on Campus Safety will provideupon request all campus crime statistics as reported to theUnited States Department of Education. Contact Alice-AnnSchuster, associate vice president and dean of studentaffairs, at 845-451-1262 to request a hard copy of the sta-tistics, or view them at http://ope.ed.gov/security.
COLLEGE AWARDSThe CIA is proud of the many awards itsfaculty, staff, and students have received.The following is just a sampling of recentaccolades the college has earned from theindustry and community. Please see page25 for a listing of CIA restaurant awards.Faculty awards can be found in the recipi-ents’ biographies in the Faculty and Staffsection beginning on page 91.
• Lifetime Achievement Award, Foodservice
Educators Network International PresidentTim Ryan ‘77, 2012
• American Culinary Federation Student
Team Competition, Northeast Regional
Winner CIA, 2011
• Headliner Award, Green-Friendly Organiza-
tion, Dutchess County Regional Chamber of
Commerce CIA, 2011
• Faces of Diversity Inspiration Award,
National Restaurant Association CIA, 2011
• Gold Medal, SkillsUSA National Post-
secondary Culinary Arts Competition CIAstudent Tommy D’Ambrosio, 2011
General Information | 11
• Best Cooking School, Cordon d’Or—Gold
Ribbon Culinary Award, Cordon d’Or
Cuisine CIA, 2010
• IACP Cookbook Award, Professional
Kitchens category, International Associa-
tion of Culinary Professionals Baking andPastry: Mastering the Art and Craft, 2ndedition, 2010
• Who’s Who of Food & Beverage in America,
James Beard Foundation President TimRyan ’77, 2010; Vice President—StrategicInitiatives and Industry Leadership GregDrescher, 2005; Part-time Instructor—Writ-ing and Communications Irena Chalmers,1988; Associate Dean—Food ProductionBrendan Walsh ’80, 1987
• Tasty Award, Best Food Program—Web Cat-
egory CIA Culinary Intelligence video series,Communications Manager Virginia Muré,2010
• Silver Plate Award, International Foodser-
vice Manufacturers Association PresidentTim Ryan ’77, 2009
• Sharing Culinary Traditions Award, Ameri-
can Academy of Chefs President Tim Ryan’77, 2009
• Communicator Award, International Acad-
emy of the Visual Arts Video ProductionDepartment, 2009
• Prize of Honor, Société Culinaire Philan-
thropique Salon of Culinary Art
Associate Professor—Baking and Pastry ArtsTodd Knaster, 2011; Professor—Baking andPastry Arts Peter Greweling, 2010; AssistantProfessor—Culinary Arts Phil Crispo, 2009;CIA, 2008
• HeartSaver Award, American Heart Associ-
ation Safety Supervisor Lyle Burnett, NurseKelly O’Connor, Safety Dispatcher Al Seifert,and Safety Officer Carl Wilson, 2008
• National Best Books Award, Cookbooks—
General Category, USA Book News TheCulinary Institute of America Cookbook,2008
• National Best Book Awards, Cookbooks—
Vegetables/Grains/Pasta Category, USA
Book News Vegetables, The Culinary Insti-tute of America, 2008
• First Place, Cookbook Category, National
Indie Excellence Book Awards Vegetables,The Culinary Institute of America, 2008
• Business Excellence Award, Dutchess
County Economic Development Corpora-
tion Grand Award, Not-for-Profit Category,2008; Tourism Category, 2006; Commitmentto Education Category, 1999
• Marc Sarrazin Trophy, Société Culinaire Phil-
anthropique Salon of Culinary Art CIATeam, 2007, 2006, 2003, 2001, 2000, 1997,1996
• Glynwood Harvest Good Neighbor Award,
Glynwood Center Director—PurchasingBrad Matthews and former Produce Buyerand Farm Liaison Paul Wigsten, 2006
• Outstanding Design Award, AmericanSchool & University Admissions Center,2006; Anton Plaza, 2006
• Honorable Mention, College Planning &
Management’s Education Design Show-
case, Anton Plaza, 2006
• America’s 100 Best: Best Cooking School,
Reader’s Digest The Culinary Institute ofAmerica, 2005
• Honoree, America’s Flavor Landmarks,
McCormick®, The Culinary Institute of America, 2005
• Gold Citation, Educational Interiors Show-
case Competition, American School & Uni-versity Cinnamon, Nutmeg, Juniper, andClove student residence lodges, 2005
• Hotelympia 2000 Salon Culinaire (London,
England) Three gold medals, one silvermedal, and the hot foods class winner, CIACulinary Team 2000
12 | Student Life and Services
STUDENT LIFE AND SERVICES
As the first residential college in the country devoted entirely to culinary education,
the CIA strives to provide a quality of life that helps students grow both personally
and professionally.
The CIA campus provides an ideal setting for living, learning, and growing. In the
classrooms and kitchens, students build the skills needed to find success in the food-
service industry. And to promote individual well-being, growth, leadership, and par-
ticipation among its students, the college offers a wide range of services, clubs,
intramural sports programs, extracurricular activities, and recreational facilities.
RESIDENCE HALLSThe college maintains on-campus resi-dential facilities, providing housing formore than 1,700 students. Four resi-dence halls, six Adirondack-stylelodges, and 20 townhouses help meetstudent demand for housing on cam-pus, and the college’s goal of providingaccommodations for all studentsrequesting housing.New, first-time students are guaran-
teed assignment to a residence hall pro-vided the college has received theirhousing application at least 30 daysprior to their entry date. The housingapplication is included in the registra-tion packet sent to students followingtheir admission to the college. Studentsmay either mail in the completedhousing application or complete andsubmit it via the CIA’s website(www.ciachef.edu/admissions/life).Please note that there are no on-cam-pus accommodations for married cou-ples. The college reserves the right toclose the residence halls and requirestudents to vacate the halls duringschool vacation periods. Occupancy in all residence halls is
primarily double occupancy, and prior-ity for housing choice is generallyassigned according to class seniority.On-campus housing is a privilege, andstudents are expected to adhere to col-lege behavioral standards and be coop-erative members of the residentialcommunity.The pricing of campus housing for
each semester varies with the type ofaccommodation, but includes all utili-ties, cable TV access, laundry facilities,and wireless Internet. There are nolarge security deposits required. Allrooms are furnished with a desk, chair,dresser, wardrobe or closet, and bedfor each student. Rooms are also airconditioned. Additional amenities in the residence
halls include common lounges, freelaundry facilities, computer rooms withequipment and Internet access pro-vided, and kitchen facilities for studentuse. Trained full-time professionals andpart-time paraprofessionals reside ineach residence hall, and provide super-vision, guidance, and activities for resi-dential students.
Student Life and Services | 13
COUNSELING AND PSYCHOLOGI-CAL SERVICES (CAPS)The CAPS Office provides confidentialpersonal counseling to CIA students atHyde Park, free of charge. Servicesinclude individual counseling or “talk ther-apy,” crisis intervention, support, and edu-cational programs. The office alsoprovides referrals to specialized servicesoff campus, including psychiatry.The office is staffed by licensed thera-
pists who can assist students with personal,social, emotional, and substance-relatedconcerns. Some examples of concerns stu-dents bring to counseling are adjusting tocollege, homesickness, relationship mat-ters, low self-esteem, loss of a loved one,stress, anxiety, and/or depression. The mission of the CAPS Office is to
help students succeed at the CIA. Theyknow the fast pace of student schedulesand offer solution-focused interventions—such as cognitive-behavioral therapy—thatcan be beneficial. Even for students whohave had prior counseling, CAPS can helpdesign strategies that reduce stress andhelp them manage the new challenges of acollege environment and the problemsthat arise.Therapists abide by federal and New
York State laws and professional ethics toensure students’ personal information isprotected. CAPS visits are not part of astudent’s academic record. Telephone consultations to plan for a
student’s support needs are available forstudents and parents prior to arriving oncampus. Call 845-905-4241 to schedule aconsultation.
HEALTH AND WELLNESS SERVICESThe services of a registered nurse for ill-ness, injuries, vaccinations, and healtheducation are available weekdays, whenclasses are in session, from 7 a.m. to 8:45p.m. After hours, nurse assistance is avail-able from 9 p.m. to 7 a.m. weekdays, and24 hours on Saturdays, Sundays, days withno classes, and some holidays. A nursepractitioner is available twice weekly at anominal fee. The cost of prescriptions, off-campus doctors, emergency room visits,and hospitalization will be your responsi-bility, except where coverage is providedby the CIA’s accident insurance.
INSURANCEThe CIA carries secondary accident insur-ance for each student in the amount of$10,000 for each accident.The college also offers medical insur-
ance that you can purchase through Com-mercial Travelers Mutual InsuranceCompany. Once you are an accepted stu-dent, you will be mailed a brochure outlin-ing coverage for both accident andmedical insurance as part of your registra-tion packet. If you are a current student,you can pick up a brochure in StudentHealth Services. You can also go towww.studentplanscenter.com to view anddownload the brochure, enrollment card,and claim form.The CIA does not carry insurance cov-
ering loss of, theft of, or damage to your personal property. Consult your familyinsurance agent for information on obtain-ing this coverage.
14 | Student Life and Services
STUDENT GOVERNMENTASSOCIATIONAll CIA students in good standing aremembers of the Student GovernmentAssociation. The Association is governedby an Executive Board elected by the stu-dent body. Biweekly Student GovernmentAssociation meetings are held Wednesdaysat 9:15 p.m. in the Student RecreationCenter’s multi-purpose room.
STUDENT RECREATION CENTER/STUDENT ACTIVITIESAt the CIA, there is plenty to do outside of the classroom. The Student ActivitiesOffice, housed in the Student RecreationCenter, sponsors a variety of entertain-ment and leisure activities. These includedances, bands, comedy nights, films, special seasonal events, cooking competi-tions, and outdoor excursions such ashiking, downhill skiing, and whitewaterrafting.Located behind Rosenthal Hall over-
looking the Hudson River, the 52,000-square-foot Student Recreation Centerincludes a gymnasium with two official-size basketball or volleyball courts, 1⁄11-milerunning track, two racquetball courts,group exercise room, free-weight room,fitness center, student and faculty/stafflocker rooms, saunas, Student Govern-ment Association and campus newspaperoffices, game room, six-lane swimmingpool, Courtside Café and Pub, outdoordeck, banquet kitchen, multi-purposeroom, and TV lounges. CIA students canjoin intramural competitions in basketball,tennis, softball, flag football, racquetball,dodgeball, floor hockey, and volleyball.To help students stay in shape through-
out the year, the Student Recreation Cen-
ter sponsors free fitness classes such asyoga, Pilates, spinning, and Zumba®. Inaddition, students can take advantage offree weekly fitness seminars.The CIA currently sponsors co-ed inter-
collegiate athletic teams in soccer, cross-country, tennis, basketball, and volleyball.All CIA intercollegiate teams competewithin the Hudson Valley Men’s andWomen’s Athletic Conferences, which arecomprised of colleges between and includ-ing New York City and Albany, NY. TheCIA soccer team captured the men’sconference regular season title from2007–2009, the women’s cross countryteam took first place in 2010 and 2011, andour women’s volleyball team captured thechampionship in 2011.A variety of Student Activities pro-
grams, fitness classes, and recreational andcompetitive sports activities are availableto students seven days a week. Please con-sult our Student Activities/Recreationbrochures and CIA Main Menu (the stu-dent web portal) for program dates andregistration deadlines.For leisure-time activities, students can
enjoy nearby Catskill and Berkshire skiareas, local golf courses, state parks, andNew York City museums and theaters.
OUTDOOR SPORTS FACILITIESAthletic facilities include a softball/soccerfield of natural turf and two Fast Dry® ten-nis courts.
STUDENT ORGANIZATIONSThere are many student organizations atthe college, examples of which follow. Sev-eral offer a variety of activities and pro-grams designed by students. Meetingschedules and activities vary. Stop by orcall the Student Recreation Center for
Student Life and Services | 15
more information.
AllianceCelebrates the power of a diverse stu-
dent body and strives to create a campuswhich fosters acceptance of all membersregardless of race, gender, or sexual orientation.
Avant-Garde Cuisine SocietyStrives to use science to discover new
textures and methods and gain a greaterunderstanding of the composition of food.
Bacchus Wine SocietyConducts events to enhance the knowl-
edge and enjoyment of wines. (Partici-pants must be at least 21 years of age.)
Baking and Pastry Arts SocietyOrganizes workshops and demonstra-
tions to expand baking and pastry skillsand expose students to new ingredientsand equipment.
Black Culinarian SocietyStrives to unite people of different back-
grounds and highlights the contributionsof people of color in the foodserviceindustry.
Chefs for Community ServiceProvides culinary services for organiza-
tions dedicated to assisting people who areless fortunate.
Chefs Sustaining AgricultureStrengthens the farmer/chef connection
and promotes the use of locally grown,seasonal ingredients in cooking.
Culinary Christian FellowshipHolds non-denominational prayer and
Bible study meetings as well as campusand community activities.
Dean’s CouncilProvides an open and positive platform
for communication between bachelor’sdegree students and the administration.Disseminates information to the CIAcommunity. Members are appointed bythe dean of liberal arts and businessmanagement.
Eta Sigma Delta Honor SocietyDedicated to service and leadership,
Eta Sigma Delta is the international honorsociety for students in hospitality manage-ment programs. Members are eligiblebased on GPA and class rank.
Friends of Chabad AssociationWorks to foster a living awareness of
Jewish culture and spiritual heritage withinthe framework of Chassidic Judaism.
Gourmet SocietyExplores ethnic and gourmet foods
through discussion, demonstrations, andspecial functions. The club enhances thecurriculum by introducing outside per-spectives, alternate approaches to cooking,and knowledge of unfamiliar products.
International ClubProvides cultural and educational sup-
port for international students in assistingwith the acclimation to student life oncampus. The club celebrates diversity andprovides practical help via social andrecreational activities.
La PapilloteLa Papillote is the CIA’s campus news-
paper, published every three weeks.
S.P.I.C.E. (Student ProgrammingIgniting Campus Entertainment)Works with the Student Activities
Office to select, plan, and stage many ofthe activities and programs on campus.
16 | Student Life and Services
LEARNING STRATEGIES CENTERThe Learning Strategies Center (LSC) is thecenter of academic assistance for the college.The LSC provides students with opportuni-ties to practice and enhance their academicskills and some hands-on skills, as well asdevelop study strategies necessary for suc-cess in the CIA’s degree programs. The col-lege has two tutoring centers on campuswhere students may work with peer tutors toimprove their skills in academic contentareas. Assistance with academic areas maytake the form of peer tutoring, supplementalpractice materials, content workshops, andstudy strategies. The LSC also assists stu-dents with basic skills such as knife cuts, pip-ing, and produce identification. Students canrequest hands-on skill assistance through themanager of academic support services inRoth Hall S212.The Writing Center, located in the Con-
rad N. Hilton Library, Room 427, is thehub of writing activity on campus. Here,students meet with peer tutors or the Writ-ing Center manager to work on issues incontent, organization, style, grammar, andmechanics. Tutoring is tailored to specificwriting concerns, including the correct useof outside source material and properMLA (Modern Language Association)documentation. The goal of the WritingCenter is to help students become betterwriters as they carry out assignments.The Learning Strategies Center also
houses the Office for Disability Services.We believe that students with disablingconditions improve the diversity and vital-ity of our student body. As such, the LSCis dedicated to ensuring that disabled stu-dents have equal access to all programsand curricula. To learn more about avail-able support services, please see “Disabil-
ity Services” on page 17 or contact thedisability support specialists in RothHall S217.In addition, the LSC administers the
Faculty, Alumni, and Externship HostMentor Programs, which provide studentswith the opportunity to work one-on-onewith a member of the CIA faculty or a CIAgraduate. The programs allow students togain another perspective on their classesand the industry, develop networking skills,and have a role model to talk with and helpthem achieve their goals. For more infor-mation, please see page 21. The LSC also helps students by
offering:
• one-on-one academic advisement with a professional staff member
• study skill strategies and time manage-ment tips
• a listing of off-campus support services suchas the Office of Vocational Rehabilitation.
All LSC services are free to CIA students.
TutoringTutoring services are open to all CIA
students. The college has two tutoring cen-ters in which students can work with apeer tutor. In the main Tutoring Center,located in Roth Hall S212, the LSC pro-vides peer tutoring in all subjects. In addi-tion to one-on-one tutoring, the maintutoring center also offers a number ofworkshops designed to support students insome of the more challenging classes suchas Wine Studies and Financial Accounting.The LSC has a specialist on staff to assiststudents with their studies. The WritingCenter, housed in Room 427 of the Con-rad N. Hilton Library, offers peer tutoringand assistance with grammar and all stagesof the writing process.
Student Life and Services | 17
The two centers are not only goodplaces to improve study skills or practiceskills needed for courses, they are alsoideal places to study, with peer tutorsnearby who can answer questions andhelp students learn the material for aparticular class.Students who have special qualities in
helping others and are maintaining a 3.0or better grade point average can apply tobe a peer tutor. This is a rewarding posi-tion that also helps the tutors reinforce theknowledge they have gained in theirclasses. To find out more about thisopportunity, please stop by the LearningStrategies Tutoring Center, Room S212 inRoth Hall or the Writing Center in HiltonRoom 427.
Disability ServicesThe Learning Strategies Center offers
support services to students with disabili-ties. The LSC will assist qualified studentsin attaining reasonable accommodationsand support services. Our disability support specialists are
available to discuss students’ specific needsin the classroom, kitchen, and residencehall. Reasonable accommodations mayinclude readers, note-takers, priority seat-ing, enlargement of notes, tape recording alecture, books on CD, interpreters, testingaccommodations, assistance with lifting,priority registration, or residence hallaccommodations. Accommodationsdepend on the student’s documentationand specific functional limitations. Afterreviewing the documentation and inter-viewing the student, a disability supportspecialist will determine and recommendappropriate accommodations for each stu-dent’s course of study.Accommodations for students with dis-
abilities are based on individual needs and
functional limitations. It is the student’sresponsibility to initiate a request for serv-ices and remain involved as a committedlearner who has taken charge of his/herown needs. Due to confidentiality lawsgoverning institutions of higher education,students must disclose their disability andrequest accommodations from eachinstructor and/or other staff members anddepartments on campus. Students withdisabling conditions need to requestaccommodations for every class, quiz,midterm, or final exam as well as for thecosting practical exam and externship.Accommodations are not providedretroactively. Students should notifyinstructors of their disability and need foraccommodations during the first week ofclass. The instructor is responsible for pro-viding academic accommodations in theclassroom.To obtain services, students are
required to provide the LSC with recentprofessional documentation of their dis-ability. The documentation must be pro-vided on the practitioner’s letterhead, noton a prescription form. The practitionercannot be a family member. This informa-tion will be kept confidential and must bereceived at least one month prior to theirstart date. Should students decide to dis-close their disability once on campus, theymust submit current professional docu-mentation to the LSC to receive accom-modations. Students must be registeredwith the LSC in order to receive accom-modations. Learning disability documen-tation or ADHD documentation shouldnot be older than three years, unlessappropriate documentation is provided bya professional indicating that new testingwould not be required, given the individ-ual circumstances. Students with outdated
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documentation may receive accommoda-tions while actively obtaining new docu-mentation. Provisional accommodationsare given for two months while the studentis obtaining new documentation. Ifupdated documentation is not submittedwithin that time frame, the provisionalaccommodations are discontinued. Foradditional information, stop by Roth HallS217 to speak with any of the LSC staff. A qualified student with a disability is
one who:
• Identifies himself or herself to the LSC officein a timely manner.
• Provides the college with comprehensive, current, professional documentation of a disability.
• Provides documentation that clearly indicates the student’s functional limita-tions and the need for reasonable academic adjustments, auxiliary aids,or services.
• Needs those adjustments, auxiliary aids, or services to participate in and/or benefit from the college’s programs and activities.
• Is able to benefit from the adjustments, auxiliary aids, or services.
• Can meet the academic and technical standards set out by the CIA.
Testing AccommodationsSome students with disabilities need
alternative testing accommodations.Examples of these include, but are notlimited to, test content read to them, testswritten in large print, extra time on tests,assistance in filling out Scantron® sheets,and tests taken in a less-distractingenvironment. If the Learning Strategies Center is the
location for a test accommodation, studentsneed to schedule it with the LSC at least48 hours prior to the day of the test. If theappointment is not made within 48 hours
of the test date, the student may not receiveaccommodations for that test. Appoint-ments for alternative tests are made aroundthe actual time the class is taking the test,or at a time that does not conflict with thestudent’s class schedule. Once the studentmakes an appointment to take a test in theLSC, the instructor will receive an e-mailwith the date and time of the test. Theinstructor is then responsible for deliveringthe exam prior to the scheduled test andpicking up the completed test.
Course Substitutions and WaiversThere are no course waivers granted on
the basis of disability at the CIA. Addition-ally, the CIA does not modify course con-tent or requirements.A petition requesting a course substitu-
tion is an option for students. According toSection 504 of the Rehabilitation Act, col-leges have the right to deem which coursesare essential to their curricula. Studentsmay submit a petition for a course substitu-tion; however, if the course is deemed tobe essential to our degree program, therequest will be denied.
Documentation RequirementsThe following outlines the requirements
for submitting documentation requestingdisability services at the CIA:
• Learning Disabilities or ADD/ADHD—docu-mentation must be less than three years oldfrom the date the student requests servicesfrom the CIA. Additionally, the psychoedu-cational evaluation must be based on anadult test format such as the WechslerAdult Intelligence Scale and the Woodcock-Johnson Achievement Test.
• Psychiatric Disabilities—documentationmust be less than a year old from the datethe student requests services from the CIA.This documentation must be updated annually.
Student Life and Services | 19
• Rehabilitated Drug Addiction/Alcoholism—
documentation must be less than a year oldfrom the date the student requests services from the CIA.
• Hearing Impairments—an audiogram administered by a licensed audiologist and any additional medical documentation must be less than three years old from the date the student requests services from the CIA. Information regarding the functional limita-tions should be included.
• Medical and/or Physical Disabilities—docu-mentation must be provided as to the nature of the disability, diagnosis, resulting functional limitations, physician recommen-dations for appropriate accommodations, and be less than a year old from the date the student requests services from the CIA.
• Visual Impairments—documentation must be less than a year old from the date the student requests services from the CIA and should be provided by an optometrist or ophthalmologist. This documentation must be updated annually.
• Temporary Disability Due to Illness or
Injury—documentation verifying the natureof the condition, stating the expected dura-tion of the condition, and describing theaccommodation is necessary. The verifica-tion of temporary disability must be noolder than 60 days.
Should unforeseen functional limita-tions arise that require an accommoda-tion, an additional evaluation may berequired for a medical, emotional, learn-ing, or physical condition, whether preex-isting or developing after enrollment.
Technical StandardsThe mission of The Culinary Institute
of America is to teach students the generalknowledge and specific skills necessary togrow into professional positions of influ-ence and leadership in the food and hospi-tality industry. Contemporary culinary,baking and pastry, and hospitality educa-tion requires that the acquisition and uti-
lization of professional knowledge beaccompanied by a necessary set of skillsand professional attitudes. The CIArequires that all students meet certainfunctions and technical standards that areessential for successful completion of allphases of our education programs, andthat reflect industry requirements andstandards.To participate in and successfully com-
plete the CIA’s degree, certificate, and/ornon-credit programs, each student, with orwithout reasonable accommodations,must be able to:1. Have the ability to sufficiently performkitchen, externship, dining room, café, andclassroom activities and procedures.Examples of relevant activities include,but are not limited to, the ability to:a. Work in a refrigerated classroom.b. Lift and transport food, including hotfood, as well as other culinary or bak-ing product, equipment, small wares,and utensils.
c. Lift and transport trays with platedfoods, small wares, and other items,and serve and clear tables whereguests are seated.
d. Safely pour and serve liquids andbeverages, including hot liquids.
e. Safely handle hot foods such aspulled sugar or other items comingout of a heat source.
f. Safely use knives for food prepara-tion as well as other commercialcooking, baking, or serving utensils.
g. Perform repetitive motion skillsrequired in the kitchen and the foodindustry, such as whisking, dicing, orpiping.
h. Follow and maintain the NationalRestaurant Association’s ServSafe®
20 | Student Life and Services
sanitation standards for safe foodhandling.
i. Safely and effectively operate stan-dard commercial cooking and food-service equipment.
j. Participate and/or work in an envi-ronment where commercialmicrowaves and convection ovensare being used continuously.
k. Test and evaluate food and beverageproducts.
l. Produce food products within thetime parameters designated by acourse objective within a class or fora hands-on cooking or bakingpractical.
m. Handle and cook different varietiesof fish, seafood, beef, pork, chicken,lamb, venison, or other meats, veg-etables, and fruit products.
n. Handle and bake/cook using differ-ent flours—including all grains—aswell as chocolate, fruits, and nuts.
2. Attend and actively participate in allclassroom courses. 3. Attend and actively participate in pro-duction kitchen classes; instructionalkitchen classes; dining room, café, and/orlaboratory classes; and externship, for aminimum of seven consecutive hours persession, noting that those sessions maystart at different hours of the day. 4. Communicate effectively and profes-sionally when interacting with peers, fac-ulty, staff, other college personnel, guests,and employers. Examples of relevantcommunication activity include, but arenot limited to:a. Use of effective verbal and/or non-verbal communication skills
b. Effective utilization of the Englishlanguage
c. Ability to interpret communicationfrom other people and respond in aprofessional fashion
5. Have the ability to meet and performsufficiently all course objectives that areessential in all classroom, laboratory, din-ing room, café, externship, and kitchencourses. Examples of relevant cognitiveability include, but are not limited to, theability to:a. Learn and benefit from the college’scurriculum.
b. Follow directions.c. Reason and perform independently.d. Process information accurately andthoroughly and prioritize tasks.
e. Demonstrate skills of recall usingboth long- and short-term memory.
f. Apply knowledge.g. Perform mathematical computations.h. Write essays, reports, and researchprojects as well as complete othercollege-level writing assignments.
i. Demonstrate the conceptual, integra-tive, and analytical skills necessary forproblem solving and critical thinking.
6. Have the emotional stability, as well asthe behavioral and social attributes,required to work individually and in teamswithin classrooms, laboratories, diningrooms, cafés, kitchen environments, and atexternship locations. Examples of relevantactivities include, but are not limited to,the ability to:a. Develop professional working rela-tionships with classmates, instructors,guests, employers, and others.
b. Function effectively under stressand regulate one’s own emotionalreaction.
c. Adapt to multiple situations and per-form multiple tasks.
d. Adhere to the college’s Student Code
Student Life and Services | 21
of Conduct.e. Exercise sound judgment.f. Focus and maintain attention ontasks.g. Self-manage medical or emotionalconditions.
7. Have the ability to sufficiently maintainthe safety and well-being of fellow studentswithout posing a safety threat to others inall environments on campus, and duringexternship and other college-sponsoredtrips.The CIA’s disability support specialists
are available to assist students in determin-ing if their documentation is appropriateand current or to answer any additionalquestions. For further information aboutour disability services, please visitwww.ciachef.edu/admissions/services/strategies.asp or contact our disabilitysupport specialists at 845-451-1219 or845-451-1288.
The Faculty, Alumni, and ExternshipHost Mentor ProgramsThe Learning Strategies Center coordi-
nates the Faculty, Alumni, and ExternshipHost Mentor Programs. In the Faculty andAlumni Mentor Programs, enrolled stu-dents have an opportunity to be pairedwith either a faculty member on campusor an experienced CIA graduate. The pro-grams provide students with additionalguidance and structure as they pursuetheir culinary or baking and pastry career.The mentor acts as a role model todemonstrate the positive results of pride,professionalism, and hard work, and canhelp a student determine which area of theindustry he or she is best suited for or mostinterested in pursuing. Mentors can alsohelp introduce students to the wide net-work of CIA alumni and other profession-als in the field.
To provide students with support whilethey are on their externships, the CIA hasan Externship Host Mentor Program. Thementor is a CIA graduate located in thecity a student chooses to go to for his orher externship. The role of this mentor isto help the student know where to findappropriate housing; introduce him or herto other restaurateurs as well as area pur-veyors, manufacturers, and farmers; andshare information about offerings such assports and the arts. The program will givestudents an opportunity to use their timeon externship for continued learning andto begin to establish their own professionalnetwork.The Faculty, Alumni, and Externship
Host Mentor Programs are voluntary pro-grams designed for the benefit of studentswho want to enhance their educationalexperience to the fullest. To learn more,please contact the Learning StrategiesCenter coordinator at 845-451-1283.
TECHNOLOGY ON CAMPUS FOR STUDENTSThe CIA has a state-of-the-art networkinfrastructure that supports a high-speedwireless network, more than 200 PC work-stations, and 10 computer labs. Residencehalls as well as several other buildings oncampus are equipped with an 802.11a/b/g-compliant wireless network. It isrecommended that students bring a com-puter to campus so they may take fulladvantage of the wireless network. Forthose students who do not have their owncomputer, there are several computer labsavailable with various software applica-tions installed, including MS Office 2007,ESHA Food Processor, Micros POS, andlanguage learning software.The Hilton Computer Lab, located in
22 | Student Life and Services
the Conrad N. Hilton Library, is a fullystaffed, full-service lab. Individual tutoringis offered for students who may be uncom-fortable using software programs and/or acomputer. There are also workstations onthe main floor of the library from whichprinting is available. Students use Culi-nary Cash—a debit account accessed viathe student ID card—to pay for the servicesoffered in the computer labs. Studentsmay set up a Culinary Cash account at theBursar’s Office, located in the Admissionsbuilding.The Julius Wile Baccalaureate Center
and Betty Axelroad Language Lab, locatedin Roth Hall, are available to bachelor’sdegree students in their junior and senioryears of study. Black-and-white printing isavailable to them at no additional cost.In addition, there are computer work-
stations located on the bottom floor ofeach of the residence halls, in the Learn-ing Strategies Center, in Career Services,and in the General Foods Nutrition Cen-ter. Printing and other services may not beavailable in these labs.Students are provided with account
information to access the various onlineresources that are available at the college.From CIA Main Menu (the student webportal), students can find schoolannouncements, scheduled club activities,student services departmental pages, andMyCIA.net e-mail. Personal data such asclass schedules, grades, and financial aid,student account, and residence life infor-mation are also available through CIAMain Menu.Other online resources provided to
enhance the learning experience includean online course guide management sys-tem (see page 62), the digital video library,
and the library catalog. The Student Help Desk is staffed with
Information Technology (IT) staff mem-bers who assist students with any technicalissues they may have, including connectingto the wireless network, troubleshootingsoftware issues on personal computers,and questions about their online accounts.
Peer-to-Peer File SharingPeer-to-peer file sharing is not allowed
and is blocked on the CIA network usingbandwidth-shaping technology. Underthe Higher Education Opportunity Act(H.R. 4137), illegal distribution of copy-righted materials may be subject to crimi-nal and civil penalties. The CIA is legallyobligated to assist authorities in identify-ing individuals who violate copyright lawpertaining to peer-to-peer file sharing. Itis also in violation of school policy to usetechnology designed to circumvent theblocking of this activity.To learn more about IT services, please
visit www.ciachef.edu/admissions/life/technology or call the Student Help Deskat 845-451-1698.
LIBRARYThe Culinary Institute of America’s Con-rad N. Hilton Library houses an outstand-ing collection of nearly 86,000 volumes,4,500 DVDs and videos, and approxi-mately 280 current periodical titles.Although there is a strong specialization inthe culinary field, the collection also has aliberal arts listing supporting the college’sever-expanding educational programs. Inaddition, the library maintains the CIA’sarchives and special collections of menusand rare books.Services offered to the college commu-
nity include reference assistance, Internet
Student Life and Services | 23
and database searching, and interlibraryloan. Banks of computers for Internet andelectronic catalog searching are located onthe library’s main floor. The library alsohas a computer lab, located on thesecond floor.
The video center, located on the fourth
floor of the library, contains an extensive
collection of video recordings in DVD and
VHS format. Many of these recordings fea-
ture demonstrations of culinary techniques
ranging from basic skill development to
advanced levels of food preparation. The
collection also includes a growing number
of feature films, documentaries, and other
materials used for teaching and learning.Viewing stations for single and multiple
users are available. The center also con-tains computer workstations for Internetand digital video access.
STUDENT DININGStudent dining at The Culinary Institute ofAmerica is much more than a typical col-lege meal plan. It’s an important part ofthe campus culture at the CIA, fosteringcommunity and teamwork by preparingand sharing meals together. Most impor-tant, student dining is a vital part of a CIAeducation, both for those students prepar-ing the meals and those partaking in them.The college’s unique dining program isdriven by the curriculum and provides thecampus population with a vast array ofmenu options each class day. By taking advantage of their standard
two meals per instructional day (see page37 for meal plan upgrade options), stu-dents educate their palates and expandtheir exposure to a variety of cuisines,foods, ingredients, and cooking methods.Enjoying student-prepared meals also
serves to support the efforts of classmatesin achieving their educational goals.Through the dining program, studentslearn valuable real-world skills such aspreparing mise en place, building speedand timing in the kitchen, and platingfor service.
Dietary RestrictionsUnderstanding that some students may
have medical restrictions—including foodallergies and sensitivities—that affect theirdiet, the college’s Learning Strategies Cen-ter (LSC) staff is available to assist inaddressing these limitations as they applyto the technical requirements of the cur-riculum. Students must provide medicaldocumentation of their dietary restrictionto LSC staff. For information about rea-sonable accommodations for class assign-ments, product handling, and/or studentdining options as related to medicaldietary restrictions, please contact the LSCat 845-905-4638.Students who have non-medical dietary
restrictions or other dietary needs maycontact Dining Services at 845-451-1313.
CULINARY CASHAlong with meals covered by the boardfee (see page 37), the college offers stu-dents the opportunity to purchase Culi-nary Cash. The Culinary Cash programgives students the convenience, flexibility,and security of cash-free transactions byenabling them to use their CIA Student IDlike a debit card at selected sites on cam-pus. Participating locations include theApple Pie Bakery Café, Courtside Café,American Bounty Restaurant, EscoffierRestaurant, Ristorante Caterina de’Medici, St. Andrew’s Café, and the Con-rad N. Hilton Library. Culinary Cash can
also be used to buy tickets from the Stu-dent Activities Office.A minimum cash deposit in the amount
of $25 is all that is needed to get started inthe Culinary Cash program. CulinaryCash is mandatory for all students whowish to print any material from the studentcomputer labs. For more information, visitwww.ciachef.edu/admissions/services.
PUBLIC OPERATIONS—CIA RESTAURANTSThe CIA’s five award-winning, student-staffed restaurants at the Hyde Parkcampus are open to the public when thecollege is in session.
American Bounty RestaurantThe wealth and diversity of the foods of
the Americas are brought to life by theimaginative cuisine of this award-winningrestaurant located in Roth Hall. A recipi-ent of the prestigious Ivy Award, theBounty was recognized by the Zagat Surveyas having “high-quality local ingredients”and “lovely ambience.” An impressiveselection of domestic wine and beer offersthe perfect complement to an unforget-table meal. Business or smart casual (col-lared shirt and dress or Dockers®-styleslacks) attire is preferred. Seating is Tues-day–Saturday, 11:30 a.m.–1 p.m. for lunchand 6–8:30 p.m. for dinner.
Apple Pie Bakery Café Sponsored by Rich Products CorporationLocated just inside the main entrance
of Roth Hall, the Ivy Award-winning bak-ery café showcases the talents of the CIA’sbaking and pastry arts students and facultyand features sumptuous baked goods andcafé cuisine. Its desserts have received tophonors in Hudson Valley magazine’s annual
24 | Student Life and Services
“Best of the Hudson Valley” awards show-case and the Zagat Survey said it has “thebest pastries this side of the Seine.” Allselections are available for takeout or toenjoy in the relaxed, reservation-free din-ing area. The bakery café is open Mon-day–Friday, 7:30 a.m.–5 p.m. Dressis casual.
Escoffier RestaurantFrench recipes are prepared true to
the principles of legendary chef AugusteEscoffier, but with a contemporary touch.Delicate sauces are combined with fresh,seasonal ingredients to produce a subtleharmony of flavors, allowing diners toexperience French cuisine as never before.Located in Roth Hall, the Ivy Award-win-ning Escoffier was lauded in the Zagat Sur-vey as being “one word: superb.” Thisrestaurant was also inducted into theNation’s Restaurant News Hall of Fame in2000. The à la carte menu represents theculinary traditions of the regions ofFrance—from rustic Provençal to sophisti-cated Parisian—all served with a beautifuland authentic presentation. Business orsmart casual (collared shirt and dress orDockers®-style slacks) attire is preferred.The restaurant seats patrons Tuesday–Saturday, 11:30 a.m.–1 p.m. for lunch and6–8:30 p.m. for dinner.
Ristorante Caterina de’ MediciRistorante Caterina de’ Medici, located
in the magnificent Colavita Center for Ital-ian Food and Wine, received the presti-gious Ivy Award in 2004 and wasdescribed by the Zagat Survey as a “phe-nomenal experience.” Its à la carte menufeatures seasonal ingredients and flavorcombinations of a much-beloved cuisine,as well as a diverse selection of Italianwines, beers, and apéritifs. The restaurant
Student Life and Services | 25
has five distinct areas, from the Joseph P.DeAlessandro main dining room, with itsVenetian chandeliers and brass sculptures,to the casual Al Forno Dining Room withits antipasto bar, wood-fired oven, andviews of the kitchen. Business or smartcasual (collared shirt and dress orDockers®-style slacks) attire is preferred.Seating is Monday–Friday, 11:30 a.m.–1 p.m. for lunch and 6–8:30 p.m. for din-ner. Selected items are available in the AlForno from 11:30 a.m.–6 p.m.
St. Andrew’s CaféThe award-winning St. Andrew’s Café
exemplifies the best of the farm-to-tablemovement. The à la carte menu highlightslocally and sustainably sourced ingredientsprepared using both American and Euro-pean culinary traditions. Light fruitbeverages and ciders are a refreshing com-plement to the innovative cuisine. Thecasual atmosphere makes this the perfectdining spot for the entire family. Casualdress, including jeans, sneakers, and walk-ing shorts, is suitable when dining in St.Andrew’s Café. Seating is Monday–Friday,11:30 a.m.–1 p.m. for lunch and 6–8:30p.m. for dinner.
Hyde Park Restaurant Awards
• Green Restaurant Association Two-Star
Certification St. Andrew’s Café, 2009
• Restaurant Business Clean Plate Award
Apple Pie Bakery Café, 2008
• Restaurants & Institutions Ivy Award
Apple Pie Bakery Café, 2009; Ristorante
Caterina de’ Medici, 2004; American Bounty
Restaurant, 1987; Escoffier Restaurant, 1981
• Achievement of Culinary Excellence Award,
American Culinary Federation Apple Pie
Bakery Café, 2004; Colavita Center for Ital-
ian Food and Wine (Ristorante Caterina de’
Medici), 2002
• Nation’s Restaurant News Fine Dining Hall
of Fame (Honorary Inductee) Escoffier
Restaurant, 2000
• Restaurant Hospitality Top-of-the-Table
Award American Bounty Restaurant,Escoffier Restaurant
Student Restaurant Discounts All students are entitled to a 25% dis-
count for themselves and three guests atthe Escoffier Restaurant and the AmericanBounty Restaurant, Tuesday–Thursday.The 25% discount is available at St.Andrew’s Café Monday–Friday, and in the Ristorante Caterina de’ Medici Mon-day–Thursday. A 10% student discount isavailable in the Al Forno area of the Ris-torante Caterina de’ Medici from 11:30a.m.—6 p.m., Monday–Thursday.Students also receive a 10% discountin the Apple Pie Bakery Café on fooditems only.Each student will receive an invitation
from the president to dine with a guest inone of the public restaurants. These invita-tions are not transferable and notreplaceable.To help prevent misplacedor lost invitations, we encourage studentsto use them towards the beginning of theireducational stay. The invitation may beused on Monday through Thursday of anymonth, excluding October. The exceptionwould be if a graduation falls on a dayother than Friday, the invitations may notbe used the day before graduation.
26 | Student Life and Services
BOOKSTOREThe Craig Claiborne Bookstore is locatedon the first floor of Roth Hall. The book-store is open to students, faculty, staff, andvisitors on days when classes are in session.The bookstore offers a wide selection ofculinary and non-culinary titles.The store also sells a selection of pro-
fessional cooking and baking equipment,school supplies, health and beauty aids,replacement uniforms, gourmet food, anda wide range of gift and novelty itemsfrom sweatshirts and t-shirts to glasswareand souvenirs. Most items in stock are available by
mail order. Call 845-452-7648 or visitciachef.bkstore.com.
CAREER SERVICESA CIA education offers students unparal-leled career opportunities. The CareerServices Office works in cooperation withthe college’s academic and administrativeprofessionals to assist CIA studentsthroughout their career decision-makingprocess. A variety of resources and activi-ties are available to help assess careerpotential, stay abreast of industry trendsand requirements, learn about job opportu-nities, and set employment goals.The externship program is an integral
part of the curriculum and a significantopportunity for each student. This directindustry experience enables them to applynew skills and further clarify career goals.Students will need to select an externshipsite from a list of approved sites. It is thentheir responsibility to initiate contact withthese employers and obtain the position.The Career Services staff is available toprovide assistance throughout the process.For more information about the externshipand externship prep seminars, see the
course descriptions on page 75.Within the placement program of the
Career Services Office, students mayaccess online job listings and take advan-tage of the many organizations that sendrecruitment teams to the CIA to interviewexternship candidates and graduating stu-dents through the On-campus Recruit-ment Program. In addition, the officeconducts on-campus Career Fairs fourtimes each year, allowing students to speakdirectly with industry representatives andlearn of job opportunities, career paths,and organization characteristics.Whether seeking an externship site or
full-time employment after graduation, CIA students can use a web-based system,Experience, to research opportunities.The system offers links to the websites ofemployers, enabling students to more fullyresearch job opportunities with particularorganizations.The Career Services Office strongly
encourages early and ongoing involve-ment with the activities and resources itprovides to maximize opportunities formaking informed externship and employ-ment decisions. While the college vigor-ously pursues job placement for graduates,placement is not guaranteed.
ON-CAMPUS EMPLOYMENTVarious departments within The CulinaryInstitute of America hire student workersfor temporary employment. Job opportu-nities are posted daily on CIA MainMenu. If you are interested in working oncampus, you must submit an employmentapplication, which you can completeonline from CIA Main Menu. Please notethat Federal Work-Study students receivepriority in hiring; however, campus
Student Life and Services | 27
employment is not guaranteed.When you are hired, you must com-
plete new-hire paperwork, including anI-9 (a form required by the U.S. Depart-ment of Homeland Security that estab-lishes your eligibility to work in the UnitedStates) and W-4. The I-9 form requires apresentation of original documentation toverify eligibility. Please refer to CIA MainMenu for a copy of these documents. Once you start your job, you should talk
with your supervisor about the proceduresto follow to ensure proper payment,including payroll deadlines for timesheetsubmission. Students may work up to 20hours per week.As a student employee, you have the
option to sign up for direct deposit at alocal bank or a bank at home. To begindirect deposit, you’ll need to provide theCIA’s Payroll Office with the name ofyour bank, its routing number (alsoreferred to as the transit ABA number),and your checking or savings accountnumber. A form will be provided withyour employment materials.
ALUMNI RELATIONSSince 1946, The Culinary Institute ofAmerica has greatly expanded its pro-grams both within the college and withour alumni constituency. This has hap-pened with a clearly defined purpose: tocreate and maintain the premier collegefor culinary education. In the process, ouralumni ranks have grown to more than44,000 professionals working in all areasof foodservice throughout the U.S. and the world.The Alumni Relations Department was
established to fully integrate CIA alumniinto regional and national programs which
will benefit their professional growth andprovide support for the college, both aca-demically and financially. CIA alumni areinvolved in virtually every area of collegeadvancement, including recruitment,admissions, student mentoring, careerplacement, fund-raising, regional recep-tions, and other special CIA presentations.In turn, the college offers lifelong access tocareer placement assistance, résumé referralservices, continuing education courses,instructional and training videos andDVDs, and publications to keep alumniupdated on colleagues and new programs,activities, and industry advancements.All CIA graduates are welcomed as
members of the CIA Alumni Networkand its online community atwww.ciaalumninetwork.com. Upon gradu-ation, students receive an ID card thatqualifies them for discounts in the restau-rants, continuing education courses, CIA-produced instructional videotapes, and inthe Spice Islands Marketplace at the CIAat Greystone. Annual class reunions andregional alumni receptions held through-out the country bring graduates togetherfor social and business networking.The Alumni Relations staff is available
to assist students and alumni. For moreinformation, contact the Alumni Rela-tions Department at 845-451-1401 [email protected].
28 | Student Life and Services
QUALITY OF LIFE AT THE CIAAccording to a 2011 survey, 98 percent ofthe students at The Culinary Institute ofAmerica agreed that they made the rightdecision in attending the CIA. Here aresome highlights of the CIA experiencewhich have created positive feelings amongthe college’s students:
• reputation and prestige of the CIA
• professionalism, interest, knowledge, and dedication of the faculty
• well-organized curriculum and quality ofthe education
• beauty of the campus
• outstanding facilities, buildings, library, andresources
• cleanliness of the campus
• overall professionalism and effi ciency ofthe college
• campus-wide sense of caring, respect, and hospitality
These and other features contribute tomaking the CIA campus an ideal environ-ment for learning and living.
Admissions | 29
The Culinary Institute of America seeks candidates who can demonstrate academic
competence and who have back-of-the-house experience in the foodservice industry.
ADMISSIONS
ADMISSIONS PROCESSThe college has a selective admissions
process whereby each candidate is eval-
uated individually. The basic require-
ments are as follows:
1. A high school diploma or GED credential
2. Experience working in a professional
kitchen
The CIA requires that you do one of the
following:
• Work hands-on with fresh ingredients ina professional kitchen or bakery prior toenrollment, at least 10–15 hours a weekfor six months.
• Participate in a high school culinary pro-gram that either:
a. operates a restaurant, bakery, orcafé that is open to the public, fac-
ulty, or students at least two days a
week for six months out of the
school year, or
b. completes at least two on-site oroff-site catering jobs per week for at
least six months out of the year.
• Complete 12 credits of college-levelcourses, including at least six credits ofhands-on culinary courses with a gradeof at least “C+” in the hands-on courses.
The experience requirement is designed
to help you understand the realities of
working in the food industry before you
enroll. It’s a rewarding and challenging
profession, and we want to be sure you
are absolutely confident in your career
choice. Please note that you do not need
this experience to apply for admission—
the requirement must be met before you
enter the CIA.
A complete medical examination is
required within one year of your entry
date. An exam form is supplied by the
CIA (and is available from our website)
for this purpose and must be completed
and returned to the Medical Office for
review by the school’s medical staff.
There are no exceptions to this
requirement.
If you are a graduate of one of the CIA’s
Associate in Occupational Studies (AOS)
degree programs and are applying for
admission to one of the Bachelor of Pro-
fessional Studies (BPS) degree programs,
you may need to complete any associate-
level courses which have been added to
the curriculum since you graduated.
APPLICATION PROCEDUREThe steps to apply for admission are asfollows:
Freshman Applicants
1. Complete the application
• Read the application form carefully and complete all sections.
• If you have significant experience in thefoodservice industry or are a careerchanger, it is also helpful to include acopy of your résumé.
• The CIA requires that students takemath and writing placement tests priorto enrollment. You may be excused
from one or both tests if you have qualify-ing SAT, ACT, or AP English Language forWriting test scores or have successfully com-pleted an English Composition or CulinaryMathematics course with a grade of “C” orbetter at an accredited college or universitywithin the past 10 years. For more informa-tion about assessment test requirements,please contact the Admissions Department.
2. Include your essay
• Attach your essay of 500 words.
3. Enclose your nonrefundable
application fee
Include a check or money order for $50made out to The Culinary Institute of America.
4. Ask for recommendations
Letter(s) of recommendation should be submitted by the recommender to the CIA.
High School Students
One recommendation is required. It mustbe from a foodservice employer describingyour foodservice experience.
Students Applying After High School orCollege
One recommendation is required. It mustbe from a foodservice employer describingyour foodservice experience. In addition,submitting a recommendation from a pro-fessional contact is advised in order to givethe Admissions Committee a greater under-standing of your character and abilities.
5. Request official transcripts
Ask all secondary and postsecondaryschools you’ve attended to mail your official transcripts (not a student copy)directly to CIA Admissions.If you hold an equivalency diploma,
the official test scores must be submitted. If you’re in high school, your tran-
script must be complete through the 11thgrade, and indicate what courses you’ll
take in the 12th grade or show your marksfor the 12th grade. Please note that youmust be a high school graduate or havereceived an equivalency diploma to enterthe CIA. If you have matriculated in a col-
lege-level degree prog ram and havecompleted the equivalent of 24 or morecollege credits, you are not required tosubmit a high school transcript. Academictranscripts are required for all colleges youhave attended.
6. Submit your SAT and/or ACT scores
If you have taken the SAT and/or ACT, thecollege strongly recommends that youinclude your scores, as they may help youqualify for a scholarship if submitted priorto acceptance.
7. Send the required application
materials to CIA Admissions
Please note:
• All prospective students must demonstratetheir proficiency in the English language ata level adequate for success at the CIA. Ifyour primary spoken language is other thanEnglish, the submission of TOEFL scores isrequired as part of your application.
• You can also apply for admission online atwww.ciachef.edu/admissions.
BPS Junior-Year ApplicantsCIA graduates or CIA students cur-
rently enrolled in an associate degree pro-gram interested in pursuing the bachelor’sprogram should contact the Registrar’sOffice for the appropriate form.
All Applicants—Points to Remember:
• Our Admissions Committee reviews all
applications, which are valid for one year.
Please note that the CIA does not return
any materials sent as part of the admission
review process. Do not submit original
diplomas and certificates, as they will not30 | Admissions
Admissions | 31
be returned.
• Your prior educational record will be evalu-
ated according to the difficulty of the pro-
gram undertaken, class rank, and grade
point average. Applicants who have voca -
tional training in culinary arts and related
disciplines are expected to have strong
marks in these areas.
• Your application is seen as a direct reflec -
tion of you—your interest, motivation, con-
fidence, and academic ability. The CIA will
note the initiative you take in expressing
and documenting these areas in your appli-
cation materials.
• The CIA has an experience requirement foradmission. Please note that you don’t needfoodservice experience to apply for admis-sion—the requirement must be met beforeyou enter the CIA.
TECHNICAL STANDARDSIn order to reflect the requirements andstandards of the foodservice and hospital-ity industry, The Culinary Institute ofAmerica requires all students to meet cer-tain essential functions/technical standardsthat are essential for successful completionof all phases of our education programs.To participate in and successfully com-plete the CIA’s degree, certificate, and/ornon-credit programs, each student, with orwithout reasonable accommodations,must be able to meet these standards,which can be found on page 19.Our disability support specialists are
also available to assist students in deter-mining if their documentation is appropri-ate and current or to answer any additionalquestions. For further information aboutour disability services, please visitwww.ciachef.edu/admissions/services/strategies.asp, or call 845-451-1219 or845-451-1288.
WITHDRAWAL OF APPLICATIONApplicants who have not visited the schoolprior to enrollment will have the opportu-nity to withdraw without penalty withinthree business days following either theregularly scheduled orientation proce-dures or following a tour of the facilitiesand inspection of equipment where train-ing and services are provided.
ARTICULATION AGREEMENTS The CIA has articulation agreements inplace with other educational organiza-tions, including high schools and NationalStudent Organizations (NSOs). To obtaina list of participating organizations, pleasecontact the CIA’s director of admissions.
CHALLENGE EXAMSA student can be awarded credit for Culi-nary Math and/or Writing by demonstrat-ing knowledge of the course contentacquired prior to enrolling at the CIA.This is achieved by earning a passingscore on a challenge exam. The challengeexam for each of these two courses teststhe concepts that are taught in that course.
A student is eligible to take the Writ-ing challenge exam if he or she hasmet one or more of the followingcriteria:
• earned an AP writing score of 3 or higher
• took college-level, writing-intensive classesbut did not receive transfer credit
• received a recommendation from his or herCIA writing teacher
• has professional writing experience
To receive credit for the Writing course, ascore of at least 74% on the Writing chal-lenge exam is required.
A student is eligible to take the Math-ematics challenge exam if he or shehas met one or more of the followingcriteria:
• earned an AP math score of 3 or higher
• completed a college-level math class butdid not receive transfer credit
• received a recommendation from his or herCIA math teacher
To receive credit for the Culinary Mathcourse, a score of at least 72% on theMathematics challenge exam is required.
TRANSFER CREDITDue to the unique nature of the curricu-lum at The Culinary Institute of America,only selected business management andliberal arts courses will be considered fortransfer credit approval. We do not accepttransfer credits for culinary arts, bakingand pastry arts, or hospitality and servicemanagement (restaurant) courses.For questions about transfer-eligible
courses, contact the Admissions Office.
Approval Criteria1. Course has an appropriate focusfrom an accredited college or university.
2. Course was completed with a gradeof “C”or better.
3. All applicable course work was com-pleted within the past 10 years.
4. Applicant took the College Board APexam and received a score of “4” orhigher within the past five years.
How to Apply for Transfer CreditThe following steps should be followed
when preparing your request for transfercredit (to be submitted with your applica-tion for admission):1. Consult The Culinary Institute ofAmerica’s academic catalog to findout which courses are required foryour intended major. Feel free to con-tact the transfer credit coordinator forassistance at 1-800-CULINARY.
2. Obtain a copy of the CIA’s Applica-tion for the Transfer of Credit.
3. Complete the top two sections of thetransfer credit application.
4. You may be asked to provide officialcourse descriptions for each courseyou would like to transfer. If you haveany questions or concerns, pleasecontact the transfer credit coordina-tor. If you are requesting transfercredit for College Board AP classes,please provide us with an officialCollege Board report of your scores.If you are requesting transfer creditfor the CIA’s Food Safety course, youmust attach a copy of your NationalRestaurant Association (NRA)ServSafe® certificate and includeeither one of the following with or onyour Application for the Transfer ofCredit:a) The course description for the food safety college course of at least 1.0 credit or
b) A copy of your ProStart National Certificate of Achievement.
5. Include an official copy of your highschool and/or college transcripts ifthey were not previously sent.
6. Submit your completed transfer
32 | Admissions
Admissions | 33
CAMPUS TRANSFERSIn some instances, a currently enrolledassociate degree student may seek a trans-fer of studies to or from the Hyde Park,NY; St. Helena, CA; or San Antonio, TXcampuses. Please see page 62 for the pol-icy on campus transfers.
credit application and supportingdocumentation along with yourapplication for admission.
7. Once you have completed the appli-cation form, with the required docu-mentation attached, mail to: Admissions Department—Attn: Transfer CreditThe Culinary Institute of America1946 Campus DriveHyde Park, NY 12538-1499
Please Note:
• Credits accepted in transfer may counttoward the completion of degree require-ments but are not calculated in a student’sgrade point average at the college.
• Tuition charges are assessed based on full-time study, with each semester rangingbetween 12–18 credits. Students who takefewer or more than the full-time courseload will be charged according to theschedule on page 37.
• Students who receive transfer credit andwish to supplement their semester coursesmay take an Independent Study course orelective with the permission of the appro-priate academic dean.
• For students entering the junior year of theCIA bachelor’s degree program with trans-fer credits from another accredited college,a 45-credit-hour, three-semester residencyis required. The credit-hour requirementmust be satisfied by course offerings fromthe CIA BPS program.
INTERNATIONAL STUDENTSApplication procedures are the same asthose for applicants from the UnitedStates, with the exception of three addi-tional requirements:1. If your native language is other thanEnglish, you will be required todemonstrate proficiency in the Eng-lish language as part of your applica-tion file through either:• the Test of English as a Foreign
Language (TOEFL), administered
by the Educational Testing Service.
A minimum paper score of 550,
CBT (computer-based test) score of
213, or iBT (Internet-based test)
score of 80 (with a minimum of 20
in each section) is required. For
information on test dates and
locations, write to TOEFL, Box
6151, Princeton, NJ, 08541, USA;
e-mail [email protected]; visit
www.toefl.org; or call TOEFL at
609-771-7100; or
• the International English Lan-
guage Testing System (IELTS), co-
sponsored by the English testing
entity of the University of Cam-
bridge, and British and Australian
organizations. A minimum overall
score of 7.0 is required. For infor-
mation, write to IELTS, Inc.,100
East Corson Street, Suite 200,
Pasadena, CA 91103, USA; e-mail
[email protected]; visit www.ielts.org;
or call 626-564-2954.
2. In order for you, as an internationalstudent, to obtain your Certificate ofEligibility (Form I-20):• your sponsor(s) must provide the
Admissions Department with valid
Affidavits of Support (Form I-134)
verifying that funds will be avail-
able for all educational and living
expenses while you are studying in
the United States, or
• you may choose to provide a bank
statement indicating sufficient
funds on account and a cover letter
from the holder of the account
stating his or her intent to provide
your tuition and living expenses for
the duration of your studies in the
United States.
3. You must provide a copy of yourpassport showing your personal infor-mation page (to ensure accurate pro-cessing of Form I-20).
Please note:All documentation must be in English.
If originals are in another language, theymust be translated before they are submit-ted to the CIA.
Medical InsuranceAs an F-1 student, you are required to
have medical insurance while in the U.S.We strongly recommend that you obtaina medical insurance plan before youleave that will cover your health costs inthis country.Please note that you may also want to
secure coverage for mental health care,prescriptions for any chronic illness, anddental care, as these are not necessarilyincluded in basic medical insurance poli-cies. You should consider your overallneeds and well-being as you select a healthplan that is right for you. Also, most plansrequire you to pay for a portion of yourcare, so access to some cash or credit isstill important. A group policy, the “Part B: Sickness
Medical Expense Benefit,” is offered by
34 | Admissions
Admissions | 35
the CIA as well. In lieu of personal cover-age, the CIA policy will be mandatory.
Visa RequirementsThe bachelor’s and associate degree
programs require an F-1 student visa.International students who hold an F-1student visa and are enrolled in these pro-grams may:
• work on campus for a maximum of 20hours per week with authorization by theschool official.
• complete the required externship in theU.S. with authorization by the school official. Employment authorization is job-specific.
• accept part-time employment off campusafter nine months of full-time study withauthorization from the Department ofHomeland Security (DHS) via the app-lication process. The time worked will be deducted from post-completion employment.
• accept full-time employment—for up to 12months after completion of studies—withauthorization from the DHS via the applica-tion process, which takes approximatelythree months.
All of the above employment opportu-nities require a Social Security number.This application process takes 10–20 days,with authorization from the school offi-cial, and an offer of employment.Note: Canadian citizens do not need a
visa to enter the U.S., but must have apassport. A student should present thepassport, Form I-20 A-B, and financialdocumentation at the Canadian/U.S. border.
36 | Tuition and Fees
TUITION AND FEES
The CIA is dedicated to keeping costs to students as low as possible while main-
taining the high quality of its programs, services, and facilities. The following are
2012–2013 tuition and fees, effective July 1, 2012.
TUITION PAYMENT SCHEDULE
First Semester, Freshman Year
Advance deposit (due upon receipt of
Enrollment Agreement)..................$300
One-half of tuition (due 60 days prior to
semester start date) ......................$6,175
Unpaid balance (due 14 days prior to
semester start date) ......................$6,475
Total tuition, first semester............$12,950
Second Semester, Freshman Year;
First and Second Semesters,
Sophomore Year
One-half of tuition (due 60 days prior to
semester start date) ......................$6,475
Unpaid balance (due 14 days prior to
semester start date) ......................$6,475
Total tuition, per semester ............$12,950
First Semester, Junior Year
Advance deposit (due 90 days prior to
registration)......................................$300
One-half of tuition (due 60 days prior to
semester start date) ......................$5,895
Unpaid balance (due by registration
day) ................................................$6,195
Total tuition, this semester............$12,390
Second Semester, Junior Year; First
and Second Semesters, Senior Year
One-half of tuition (due 60 days prior to
semester start date) ......................$6,195
Unpaid balance (due 14 days prior to
semester start date) ......................$6,195
Total tuition, per semester ............$12,390
Residence hall fees and all required fees are due 14days prior to the semester start date. Payment will beconsidered late after five days, at which time stu-dents will be assessed a $50 late fee.
Every student is required to pay one half of tuitionprior to his or her semester start date. This payment isan indication of your preparedness to pay and yourfinancial commitment to the college. Financial aid,which is not paid until you start your semester, can-not be used to meet the one-half-of-tuition paymentrequirement. For students with financial aid, halftuition or your balance—whichever is less—must bepaid 60 days prior to your start date.
RESIDENCE HALL RATESRates per semester are as follows:
Angell, Pick/Herndon, and Rosenthal Residence Halls:
Single-occupancy with bath ........$3,880
Double-occupancy with bath ......$3,250
Triple-occupancy with bath..........$2,630
Hudson Residence Hall:
Single-occupancy room................$3,815
Double-occupancy with bath ......$3,250
Double-occupancy room..............$2,960
Triple-occupancy with bath ........$2,630
Quadruple-occupancy room........$2,630
Lodges:
Single suite ....................................$3,880
Double suite ..................................$3,530
Triple suite......................................$2,960
Townhouses:
Single ............................................$3,880
REQUIRED FEESPlease refer to the chart on page 40.
FEES THAT MAY BE ASSESSED
Meal plan upgrade fee................$275–$795
International Food, Wine and (Agri)culture
Trip fee (see paragraph below)
Part-time and overload fees (see below)
Independent Study (per credit) ............$826
Late payment fee ....................................$50
Freshman/Sophomore Makeup Fees:
Re-registration..........................................$50
Failure (per credit)..................................$863Additional room and board fees may apply. Contactthe Bursar’s Office for more information.
Sample of Makeup Charges:
1.5 credits (failure) ........................$1,427.50
3 credits (failure) ................................$2,855
*Includes estimated board fee for seven days.
**Includes estimated board fee for 14 days.
INTERNATIONAL FOOD, WINE,AND (AGRI)CULTURE TRIP FEEAll students in the BPS programs take aone-credit Food, Wine, and (Agri)cultureTrip. The base charges for the course areincluded in tuition and cover the U.S. pro-grams. Students who take the courseabroad must pay an additional $2,240 forItaly, $1,740 for Spain, $1,940 for France,and $1,025 for China. Students traveling toChina also require a visa at a cost of $165.The international trip fee may be adjustedbased on costs and exchange rates at thetime of booking.
MEALS–BOARDBoard is a required fee for all students.The cost per semester is $1,330 for thestandard meal plan, which includes twomeals per day on scheduled class days.
Meal plan upgrades currently includeplans that offer 30, 60, and 90 additionalmeals. These meals are available any daythe campus is open, including weekends.Upgrade fees are per semester as follows:30 meals for $275, 60 meals for $540, and90 meals for $795. These fees are in addi-tion to the required board fee. Unusedmeals expire at the end of each semester.
PART-TIME AND OVERLOAD FEESStudents who take less or more than thefull-time course load will be chargedaccording to the following schedule:
Freshman and Sophomore FeesMore than
18 credits ............$863 per additional credit
Less than 12 credits ............$863 per credit
Junior and Senior FeesMore than
18 credits ............$826 per additional credit
Less than 12 credits ............$826 per creditBoard fee while taking these courses will be assessedbased on the amount of time needed to completethe course load. Students living off campus may qual-ify for other meal plan options.
WITHDRAWAL REFUNDSYou can cancel your enrollment in writingat any time. Suspension for any reason isconsidered a withdrawal. In computingrefunds, the last date of class attendance isconsidered the date of withdrawal or ter-mination. Refunds are issued as follows:
At least 90 days prior to registration or within three days of signing enrollment agreement ......................Full tuition refund
Within the first three days of the first
semester, if the student has not toured the
campus ............................Full tuition refund
Prior to the start of each semester
......................Full tuition refund less $100
*
**
Tuition and Fees | 37
38 | Tuition and Fees
Refund for First Semester:
Day 1 ....................100% of tuition less $100
Days 2–7..................90% of tuition less $100
Days 8–14................80% of tuition less $100
Days 15–21..............70% of tuition less $100
Days 22–28..............60% of tuition less $100
Days 29–35..............50% of tuition less $100
Days 36–42..............40% of tuition less $100
Days 43–70 ..........................No refund is due
Refund for Subsequent Semesters:
Day 1 ....................100% of tuition less $100
Days 2–7..................90% of tuition less $100
Days 8–18................55% of tuition less $100
Days 19–35..............30% of tuition less $100
Days 36–70 ..........................No refund is due
The college will credit to your studentaccount any tuition amount due as indi-cated above, and will pay any balance dueyou from unliquidated tuition depositswithin 30 days of your leaving school.New, unused equipment may be returnedto the college’s Central Issuing Depart-ment within 20 days of withdrawal forcredit to your student account. Uniformsthat have been embroidered with yourname may not be returned. If you have aprolonged illness, you’ll receive a full, pro-portional refund from the college.
Treatment of Title IV Aid When a Student WithdrawsThe law specifies how the college must
determine the amount of Title IV programassistance that you earn if you withdrawfrom school. The Title IV programs thatare covered by this law are: Federal PellGrants, Stafford Loans, PLUS (ParentLoan for Undergraduate Students), Fed-eral Supplemental Educational Opportu-nity Grants (FSEOGs), Federal Perkins
Loans and, in some cases, certain stategrant aid (LEAP/SLEAP), GEAR UPgrants, and SSS Grants to students.When you withdraw during your period
of enrollment, the amount of Title IV pro-gram assistance that you have earned upto that point is determined by a specificformula. If you received (or the college ora parent received on your behalf) lessassistance than the amount that youearned, you may be able to receive thoseadditional funds. If you received moreassistance than you earned, the excessfunds must be returned by the collegeand/or you.The amount of assistance that you have
earned is determined on a pro rata basis.For example, if you completed 30% ofyour period of enrollment, you earn 30%of the assistance you were originally sched-uled to receive. Once you have completedmore than 60% of the period of enroll-ment, you earn all the assistance that youwere scheduled to receive for that period.If you did not receive all of the funds
that you earned, you may be due a post-withdrawal disbursement. If the post-with-drawal disbursement includes loan funds,you may choose to decline the loan fundsso that you don’t incur additional debt.The college may automatically use all or aportion of your post-withdrawal disburse-ment (including loan funds, if you acceptthem) for tuition fees and room and boardcharges (as contracted with the college);for other college charges, the college needsyour permission to use the post-with-drawal disbursement. If you do not givepermission (which some colleges ask forwhen you enroll), you will be offered thefunds. However, it may be in your bestinterest to allow the college to keep the
funds to reduce your debt at the college.There are some Title IV funds that you
were scheduled to receive that you cannotearn once you withdraw because of othereligibility requirements. For example, ifyou are a first-time, first-year undergradu-ate student and you have not completedthe first 30 days of your program beforeyou withdraw, you will not earn any Directloan funds that you would have receivedhad you remained enrolled past the30th day.If you receive (or the college or a parent
receives on your behalf) excess Title IVprogram funds that must be returned, thecollege must return a portion of the excessequal to the lesser of1. your institutional charges multipliedby the unearned percentage of yourfunds, or
2. the entire amount of excess funds.The college must return this amount
even if it didn’t keep this amount of yourTitle IV program funds.If the college is not required to return
all of the excess funds, you must return theremaining amount. Any loan funds thatyou must return, you (or your parent, for aPLUS) repay in accordance with the termsof the promissory note. That is, you makescheduled payments to the holder of theloan over a period of time.Any amount of unearned grant funds
that you must return is called an overpay-ment. The amount of a grant overpaymentthat you must repay is half of the unearnedamount. You must make arrangementswith the college or the Department ofEducation to return the unearned grantfunds.The requirements for Title IV program
funds when you withdraw are separatefrom any refund policy that the college
may have. Therefore, you may still owefunds to the college to cover unpaid insti-tutional charges. The college may alsocharge you for any Title IV program fundsthat the college was required to return.If you have questions about your Title
IV program funds, please call the Federal Student Aid Information Center at 1-800-4-FEDAID (1-800-433-3243). TTYusers may call 1-800-730-8913. Informationis also available on Student Aid on theWeb by visiting www.studentaid.ed.gov.The college will make available upon request
examples of the application of our refund policy.
CREDIT BALANCESCredit balances will be refunded uponrequest or automatically refunded within14 days of the date the credit occurs onthe student’s account. Current studentsmay pick up their refunds in the StudentAccounts Office; all other refunds will bemailed to the last known billing address.Note that the law requires that any
excess PLUS funds be returned to the par-ent. If a school determines that PLUSfunds created a credit balance, the creditbalance would have to be given to the par-ent. The CIA will refund the parent whenthe PLUS is the only payment on theaccount and the PLUS disbursement ismore than the student’s institutionalcharges. See page 46 to learn more.
TUITION INSTALLMENT PLANThe CIA, in partnership with TuitionManagement Systems (TMS), offers aninterest-free monthly payment option thatallows you to spread your college educa-tion expenses over equal monthly pay-ments. Your only cost is an annualenrollment fee of $75. To learn more, call1-800-343-0911 or visit www.afford.com.
Tuition and Fees | 39
* Full-time tuition is per semester, with each semester ranging from 12–18 credits.** Board listed is the standard meal plan, which includes two meals per day on scheduled class days.
Upgrades are available for an additional charge (see page 37).# The non-refundable confirmation fee is due upon signing of the enrollment agreement and payment of
the $300 advance deposit on tuition.† First-semester supplies for culinary arts freshmen include culinary tool kit, textbooks, and uniforms.†† First-semester supplies for baking and pastry arts freshmen include baking and pastry tool kit, textbooks,
and uniforms.‡ Supplies for culinary arts sophomores.‡‡ Supplies for baking and pastry arts sophomores.® The General Fee includes charges such as student activity and exam fees, as well as secondary student
accident insurance.®® The base charge for the Food, Wine, and (Agri)culture trip is included in tuition. Students who take the
course outside the U.S. will be subject to an additional charge. See page 37 for details.
Tuition* $12,950 $12,950 $12,950 $12,950
Application $50
Confirmation# $100
Supplies $1,395†/ $445‡/$1,255†† $480‡‡
Board** $1,330 $1,330 $1,330 $1,330
General FeeH $615 $615 $615 $615
Total $16,440/ $14,895 $15,340/ $14,895$16,300 $15,375
First SemesterFreshman
SecondSemesterFreshman
FirstSemester
Sophomore
SecondSemester
Sophomore
2012–2013 TUITION/FEE SCHEDULE
Tuition* $12,390 $12,390 $12,390®® $12,390
Board $1,330 $1,330 $1,330 $1,330
General Fee® $615 $615 $615 $615
Total $14,335 $14,335 $14,335 $14,335
FirstSemester
Junior
Second Semester
Junior
FirstSemester
Senior
SecondSemester
Senior
40 | Tuition and Fees
FINANCIAL AID
Financial aid is available for those who qualify. Need-based financial aid may be
awarded through any combination of scholarships, grants, loans, or Work-Study
funds. The awards (except for Work-Study) are credited to your student account each
semester, but may be refunded to you if all obligations to the college have been met.
Priority for federal grants, loans, and Work-Study is given to students showing the
greatest need as demonstrated by the Free Application for Federal Student Aid
(FAFSA). Merit-based scholarships are also available.
APPLYING FOR AIDTo apply for aid, you must file a FreeApplication for Federal Student Aid,available online at www.fafsa.ed.gov.The CIA’s federal code is 007304. Stu-dents selected for verification will beasked to provide additional informa-tion, such as official IRS transcripts ofyour or your parents’ federal taxreturns, to the Financial Aid Office.Incoming students will automaticallybe considered for CIA merit-based aidthrough the admissions process.
HOW NEED IS DETERMINEDFinancial need is determined by sub-tracting the expected family contribu-tion—determined by the FAFSA—fromthe college cost of attendance. The dif-ference between the college cost ofattendance and your family contribu-tion represents your financial need.
COST OF ATTENDANCEIn addition to the fixed direct costlisted in the Tuition and Fees section ofthis catalog, the CIA is required to esti-mate a cost of attendance (COA) thatincludes indirect costs such as personalexpenses and transportation. While theCOA can be one of the more confusing
aspects of the financial aid process, itgives the student and his or her familyan idea of what costs might be incurredbeyond tuition and fees so they canplan accordingly. It is important to dif-ferentiate between direct and indirectcosts, as indirect costs are simply esti-mates used by the Financial Aid Officeduring the awarding process to deter-mine a student’s financial need, whiledirect costs are actual amounts that willbe charged to the student’s account. Keep in mind that the Financial Aid
Office can only award students anamount of aid equal to or less thantheir associated cost of attendancebudget. If you have questions regardingyour budget, would like consultation inplanning your budget, or would likecopies of the cost of attendance, pleasecontact the Financial Aid Office.
STUDENT ELIGIBILITYRESPONSIBILITYTo be eligible for federal or state finan-cial aid, you must not owe repaymenton a federal or state grant, or be indefault on any guaranteed/federallyinsured student loan. In addition, youmust be making satisfactory progress inthe academic program (see “Policy on
Financial Aid | 41
42 | Financial Aid
awarded for the new semester until thecourse work has been completed and theRegistrar’s Office determines the student’seligibility to start the new semester. Thereis no federal, state, or CIA aid offered forthe costs of making up courses.
FEDERAL FINANCIAL AIDPROGRAMSThe CIA participates in the following pro-grams, which are funded wholly or in partby the U.S. government:
Federal Pell GrantPell Grants are awarded to eligible stu-
dents enrolled in a degree program whohave not yet earned a bachelor’s degree.Award amounts are determined by theU.S. Department of Education based uponyour expected family contribution (EFC).
Federal Supplemental EducationalOpportunity Grant (SEOG)If you are enrolled in a degree pro-
gram, have not yet received a bachelor’sdegree, and are eligible for a Federal PellGrant, you may be considered for a Fed-eral SEOG. Based on the availability offunds, priority is given to students with thegreatest need who submitted the FAFSAby the CIA’s deadline. Amounts vary andare determined each year based on fundsallocated to the CIA by the U.S. Depart-ment of Education.
Federal Work-StudyYou may apply for a Federal Work-
Study position if the Financial Aid Officedetermines you are eligible. The dollaramount of the award, however, is only anestimate of your expected earnings and isnot deducted from your bill by the Bursar’sOffice. As a Work-Study-approved stu-dent, you find employment by applying
Satisfactory Academic Progress,” page 55).
Aid Suspension Due to DrugConviction The Higher Education Act of 1965, asamended, suspends aid eligibility for stu-dents who have been convicted under fed-eral or state law of the sale or possession ofdrugs, if the offense occurred during aperiod of enrollment for which the studentwas receiving federal student aid. If youhave a conviction for this offense, call theFederal Student Aid Information Center at1-800-433-3243 or go to www.fafsa.ed.gov,click “Before Beginning a FAFSA” in theleft column, and submit the Student AidEligibility Worksheet to find out how thislaw applies to you.If you have lost federal student aid eligi-
bility because of a drug conviction, youcan regain eligibility by successfully com-pleting a qualified drug rehabilitation pro-gram or passing two unannounced drugtests administered by such a program. Youmay also regain your eligibility if your con-viction is reversed, set aside, or removedfrom your record so that fewer than twoconvictions for sale or three convictionsfor possession remain on your record.
CONTINUED FINANCIAL AIDELIGIBILITYStudents must reapply for financial aideach school year; the CIA has a FAFSApriority deadline of April 15. Students whofile by this date will be processed first andgiven priority for institutional and federalcampus-based funds. You also need tomake satisfactory academic progress, asdetermined by the Registrar’s Office, inorder for aid to continue. If make-upcourse work is required before starting anew semester, financial aid will not be
for one of the jobs at the CIA, which areposted daily on CIA Main Menu, and youreceive a paycheck every other week. Youmay work up to 20 hours per week. Com-munity service Work-Study positions arealso available and may be obtainedthrough the Financial Aid Office.Although preference for on-campusemployment is given to Work-Study-approved CIA students, jobs are notguaranteed.
Federal Perkins LoanA Federal Perkins Loan is a low-interest
loan for students enrolled in a degree pro-gram who demonstrate exceptional need.The Financial Aid Office determines eligi-bility, giving priority to students with thegreatest financial need who have com-pleted the FAFSA process by the prioritydeadline. Award amounts vary based onneed and the U.S. Department of Educa-tion allocation to the CIA.
Federal Direct Loans (Subsidized andUnsubsidized)Both Direct Loan programs require the
borrowers to complete entrance counsel-ing and the Master Promissory Note. Toobtain more information about the Fed-eral Direct Loan programs, including thecurrent interest and fee rates, visitwww.studentloans.gov.The Direct Subsidized Loan is awarded
to students who demonstrate financialneed. The federal government pays allinterest costs for Direct Subsidized bor-rowers while the borrowers are in school.The Direct Unsubsidized Loan is awardedto students who do not meet financialneed or who need to supplement theirDirect Subsidized Loans. Borrowersremain responsible for all interest that
accrues (accumulates) during school,grace, and deferment periods. Dependent students in their freshman
year of the degree programs can borrowup to $5,500 (including up to $3,500 Sub-sidized) per year. Sophomores can borrowup to $6,500 (including $4,500 Subsi-dized) per year, and juniors and seniorscan borrow up to $7,500 (including $5,500Subsidized) per year. Important to know:Dependent students whose parents getdenied a Federal Direct PLUS can receivean additional $4,000 in UnsubsidizedLoan funds.Independent students (typically 24
years old or older) in their freshman yearof the degree programs can borrow up to$9,500 (including up to $3,500 Subsi-dized) per year. Sophomores can borrowup to $10,500 (including up to $4,500Subsidized), and juniors and seniors canborrow up to $12,500 (including $5,500Subsidized) per year.Students start repayment of the loan(s)—
plus interest—six months after they com-plete their program, withdraw, orotherwise stop attending the CIA. Thegovernment offers different repaymentplans and the most common is the stan-dard repayment, which spreads out theprincipal and interest amounts over thecourse of 10 years (please see the samplerepayment chart on page 44 ). All loanstaken out to finance your education mustbe paid in full and in a timely manner.Failure to repay loan(s) will affect yourcredit rating as well as jeopardize loan pro-grams for all students. Upon graduation,student borrowers will be given informa-tion on loan repayment.
Financial Aid | 43
44 | Financial Aid
FEDERAL LOAN REPAYMENT CHART
FEDERAL DIRECT LOANS (SUBSIDIZED AND UNSUBSIDIZED),FEDERAL SUPPLEMENTAL, AND FEDERAL PLUS LOANS
4% 6%5%
PAYMT. MO. INTEREST PAYMT. MO. INTEREST PAYMT. MO. INTEREST
$50 21 $37 $50 21 $46 $50 22 $50
$50 44 $150 $50 44 $192 $50 45 $237
$50 68 $353 $50 70 $459 $50 72 $576
$50 94 $660 $50 98 $876 $50 103 $1,121
$61 120 $1,290 $64 120 $1,637 $67 120 $1,994
$81 120 $1,719 $85 120 $2,182 $89 120 $2,658
$101 120 $2,149 $106 120 $2,728 $111 120 $3,322
$202 120 $4,299 $212 120 $5,456 $222 120 $6,645
$304 120 $6,448 $318 120 $8,183 $333 120 $9,967
$405 120 $8,598 $424 120 $10,912 $444 120 $13,290
$506 120 $10,747 $530 120 $13,639 $555 120 $16,612
$607 120 $12,897 $636 120 $16,367 $666 120 $19,935
$1,012 120 $21,494 $1,061 120 $27,278 $1,110 120 $33,224
BALANCEAT REPAY-MENT
$1,000
$2,000
$3,000
$4,000
$6,000
$8,000
$10,000
$20,000
$30,000
$40,000
$50,000
$60,000
$100,000
Financial Aid | 45
7% 8.25% 9%
PAYMT. MO. INTEREST PAYMT. MO. INTEREST PAYMT. MO. INTEREST
$50 22 $66 $50 22 $80 $50 22 $88
$50 46 $284 $50 47 $347 $50 48 $387
$50 75 $703 $50 78 $882 $50 81 $1,001
$50 109 $1,404 $50 117 $1,827 $51 120 $2,080
$70 120 $2,360 $74 120 $2,831 $76 120 $3,120
$93 120 $3,146 $98 120 $3,775 $101 120 $4,161
$116 120 $3,933 $123 120 $4,719 $127 120 $5,201
$232 120 $7,866 $245 120 $9,436 $253 120 $10,402
$348 120 $11,799 $368 120 $14,155 $380 120 $15,603
$464 120 $15,732 $491 120 $18,873 $507 120 $20,805
$581 120 $19,665 $613 120 $23,592 $663 120 $26,005
$697 120 $23,598 $736 120 $28,310 $760 120 $31,207
$1,161 120 $39,330 $1,227 120 $47,183 $1,267 120 $52,011
BALANCEAT REPAY-MENT
$1,000
$2,000
$3,000
$4,000
$6,000
$8,000
$10,000
$20,000
$30,000
$40,000
$50,000
$60,000
$100,000
46 | Financial Aid
Federal Direct Parent Loan forUndergraduate Students (PLUS)Parents of dependent students in the
degree programs may apply for a PLUS tohelp with their child’s educationalexpenses. The parent must be the student’sbiological or adoptive parent, and mustnot have an adverse credit history (i.e.,must be credit-worthy). In addition, theparent must complete the PLUS applica-tion and sign the Master Promissory Note(MPN). Important to know:Your parentshould not apply for a PLUS more than 90days prior to your entry date.The amount that could be borrowed is
up to the cost of attendance, minus finan-cial aid from all other sources. To obtainmore information about the FederalDirect PLUS program, including thecurrent interest and fee rates, visitwww.studentloans.gov.During the PLUS application process,
parents can request from Direct Lendingthat repayment start six months after thestudent completes his or her program,withdraws, or otherwise stops attendingthe CIA. The government offers differentrepayment plans, the most common ofwhich is the standard repayment, whichspreads out the principal and interestamounts over the course of 10 years(please see the sample repayment chart onpage 44). All loans taken out to financeyour education must be paid in full and ina timely manner. Failure to repay loan(s)will affect your credit rating as well as jeop-ardize loan programs for all students.Upon graduation, student borrowers willbe given information on loan repayment.
VETERANS’ BENEFITSVeterans and surviving family members
of veterans whose deaths or disabilitieswere service-connected may be eligiblefor educational benefits while attendingthe CIA. Forms and information areavailable at all Veterans Administrationoffices.
STATE FINANCIAL AIDPROGRAMS
State GrantsWhen filing the FAFSA online, resi-
dents of New York will be directed to the“TAP on the Web” site. This step must befollowed to determine eligibility for TAP(Tuition Assistance Program), the NewYork State grant. Several states offer need-based and/or
merit-based grants to CIA students whoare residents of these states. Studentsshould contact their state educationdepartments to determine availability, eli-gibility, and application procedures.
Vocational RehabilitationIf you have a disability, you may be
offered assistance by your state’s Depart-ment of Vocational Rehabilitation,depending on the state’s criteria. If you areoffered financial assistance through thisprogram, please have your rehabilitationcounselor contact the CIA’s FinancialAid Office.
CIA FINANCIAL AIDThe Culinary Institute of America hasadopted a policy whereby the total of allinstitutionally funded or administeredmonies awarded to a single student maynot exceed a specified dollar amount dur-ing an academic year. This amount isdetermined prior to each year’s financialaid awarding process.
CIA Need-based GrantA CIA need-based grant is awarded to
degree program students who have com-pleted their Free Application for FederalStudent Aid (FAFSA). When awardingneed-based grant and/or scholarship aid,the college gives priority to the studentswith the greatest need who submitted theFAFSA by the CIA’s deadline.
CIA Merit-based ScholarshipThe CIA seeks students who have
demonstrated academic excellence andleadership qualities. CIA merit-basedscholarships are awarded to students iden-tified through the admissions process; aseparate scholarship application is notnecessary. These scholarships are renew-able annually with a GPA of 3.0 or better.
SAT/ACT Achievement ScholarshipWhile SAT and ACT test scores are not
required for admission to the CIA, stu-dents who submit their test results duringthe admissions process will be consideredfor this scholarship. Students with a mini-mum SAT Math and Reading combinedscore of 1000 or ACT Math and Englishcombined score of 22 will receive this one-time award for their freshman year.
CIA Alumni Referral ScholarshipThe college offers this scholarship to
prospective students who are encouragedby a CIA graduate to apply for admission.Qualifying students will receive a one-timescholarship for their freshman year in ourdegree programs. To be eligible for thisscholarship, you must include a letter ofrecommendation from a CIA graduatewith your application for admission.
CIA On-Campus Housing GrantThis grant is awarded to students who
will be residing in one of our on-campus
residence halls and who demonstrate
financial need via the FAFSA. Priority is
given to students who submit their FAFSA
and housing forms by the CIA deadline.
National Student Organization (NSO)Scholarship—National LevelCompetitionsStudents who compete and place first,
second, or third in a national culinary arts,baking and pastry arts, or culinary man-agement competition sponsored bySkillsUSA, Family Career and CommunityLeaders of America (FCCLA), or ProStartwill receive scholarships to attend theCIA. The amounts of these awards varyand are set each year by the college. Thesescholarships are renewable annually witha GPA of 3.0 or better.Students may receive only one NSO
competition scholarship. If you have wonmultiple competitions, the CIA will honorthe award with the highest monetaryvalue. Winners must enroll by June of theyear following their senior year of highschool. All competition scholarships arefor secondary level only, with the excep-tion of the SkillsUSA first place winner inthe national postsecondary culinary artscompetition.
NSO Scholarship—State LevelCompetitionsStudents who compete and place first,
second, or third in select state culinaryarts, baking and pastry arts, or culinarymanagement competitions sponsored bySkillsUSA, FCCLA, or ProStart willreceive scholarships to attend the CIA.The amounts of these awards vary and areset each year by the college. These scholar-ships are renewable annually with a GPA
Financial Aid | 47
of 3.0 or better.Students may receive only one NSO
competition scholarship. If you have wonmultiple competitions, the CIA will honorthe award with the highest monetaryvalue. Winners must enroll by June of theyear following their senior year of highschool. All competition scholarships arefor secondary level only.
NSO Scholarship—Officer AwardsStudents who served as officers for
SkillsUSA or FCCLA at the school, state,or national level may qualify for a one-time, non-renewable scholarship for theirfreshman year. The amount of this awardvaries and is set by the CIA each year. Astudent can receive both an officer awardand a competition award for the sameorganization.
NSO Scholarship—Essay ContestActive members of SkillsUSA, FCCLA,
and ProStart who have not received acompetition scholarship can enter a 500-word essay on a topic chosen each year bythe Admissions Department to competefor a scholarship. The winners must enrollby June of the following year. This is a one-time, nonrenewable scholarship for theirfreshman year.
M.F.K. Fisher ScholarshipIncoming students who have a demon-
strated interest in food writing and begintheir studies at the CIA in the Winter orSpring enrollment seasons may apply forthis scholarship. To apply, you must submita separate application, available atwww.ciachef.edu/admissions/finaid orfrom the Admissions Department. Your
48 | Financial Aid
application must include an original essayof 500–700 words about a food memorysuch as your first cooking experience, thefirst meal you prepared, a family holidayfood tradition, or a childhood recollectionof food.
PRIVATE FINANCIAL AIDPROGRAMS
ScholarshipsThroughout the year, many organiza-
tions generously offer scholarship assis-tance to students enrolled at the CIA.Almost two million dollars was awarded indonated scholarships last year. Criteriaand application procedures vary, and arelisted in the Financial Aid Times,which issent to all enrolled students at theirMyCIA.net e-mail address. CIA studentsare encouraged to read the Financial AidTimes to learn of possible new scholarshipopportunities. A variety of sources outside the CIA
offer private grants and scholarships. TheInternet, public libraries, and high schoolguidance offices are good sources forscholarship information. Check the CIAwebsite for additional sources.
LoansSome lenders offer educational alterna-
tive loans as a means to fund your educa-tion. These loans are generally based onyour credit history and can be used inaddition to any federal, state, school, orprivate funding you receive. Always file aFAFSA before applying for an alternativeloan to determine eligibility for federalaid, as it is important to use all otherresources before turning to an alternativeloan. Please be aware that final approval
Financial Aid | 49
of the loan must be received by the CIAFinancial Aid Office before an alternativeloan will be deducted from your bill.Contact your lender when you apply for
admission to understand the procedureand time frame required to have a loan inplace by your entry date. Please note thatyou should not apply for an alternativeloan more than 90 days prior to yourentry date. For a list of lenders commonlyused by CIA students, please visitwww.ciachef.edu/admissions/finaid.
FOR MORE INFORMATION For further information on financial aidopportunities at the CIA, contact theFinancial Aid Office at 845-451-1243.
50 | Academic Policies
ACADEMIC POLICIES
Students at The Culinary Institute of America, as at any college, are taught a variety
of information, skills, and values in their classes. They are evaluated based on their
performance in the college’s classrooms, kitchens, bakeshops, and dining rooms as
they progress toward their degree. This section outlines the policies that support the
curricula and academic life at the CIA.
POLICY ON ATTENDANCE
Class AttendanceGiven the demands of the college’s
degree programs, the amount of mate-rial covered in classes, and the natureof the curriculum, all students arerequired to arrive on time and remainin class for all class sessions. Studentswho miss more than a specific numberof classes within a course automaticallyfail that course and must repeat theentire course. Students who miss morethan a specific number of classesthroughout the two-year or four-yearprogram will be suspended.
Missing Classes for Freshmen andSophomoresIf students are absent for a class in
which daily participation is graded,they will receive a grade of zero for thatclass. Students who miss more than aspecified number of classes in a course(as follows) shall automatically fail thatcourse and will have to retake it unlessthey have been administratively with-drawn prior to the end of the course:
• Two classes in a 1.5- or three-credit 11-,12-, 13-, 14-, or 15-day course as well asa 14- or 15-week course
• Four classes in a six-credit culinary orbaking and pastry course
• Four classes in a three-credit course thatmeets 24 times in a semester
• Six classes in a 1.5- or three-credit coursethat meets 28 or 30 times in a semester
Missing Classes for Juniors andSeniorsStudents who miss more than two
classes in a one-credit course, or morethan six classes in a two- or three-creditcourse shall automatically fail thatcourse and will have to retake thecourse unless they have been adminis-tratively withdrawn from the courseprior to the end of the course. Forthree-credit classes that meet only onceper week, each absence counts as twoabsences. Therefore, missing classmore than three times in the semesterwill result in an automatic failure. Inaddition, students who miss more thantwo days in the Food, Wine, and(Agri)culture course or in the Food,Wine, and (Agri)culture Trip courseshall automatically fail that course.
Major VacationsStudents who miss class(es) on either
the day before or the day after the July or December vacations will earn twoabsences for each class that they miss.Please verify class schedules with yourinstructors before making any travel plans for these vacations periods.
Academic Policies | 51
Attendance Probation forCumulative AbsencesStudents who miss 10 classes in the
freshman and sophomore years will bereminded of the policy, placed on atten-dance probation, and warned of possiblesuspension or dismissal by the dean of stu-dent affairs or her designee. In cases wheretwo or more courses meet in one day, eachclass that a student misses counts as oneabsence.Because juniors and seniors normally
attend three classes a day, students whomiss 24 classes in the junior and senioryears will be reminded of the policy,placed on attendance probation, andwarned of possible suspension or dismissalby the dean of student affairs or herdesignee. Each class a student missescounts as one absence.
Attendance ReviewStudents on attendance probation who
miss additional classes may be requiredto attend a meeting of the AttendanceCommittee.Students who do not attend the sched-
uled meeting of the Attendance Commit-tee will be automatically suspended, andthe Committee will determine whetherand under what conditions the studentswill be allowed to continue their studiesat the college.
Attendance SuspensionFreshmen and sophomores who accu-
mulate more than 18 absences in theirfreshman and sophomore years may besuspended from college by the AttendanceCommittee. Medical, legal, and familyemergency reasons for missing classes will
be taken into account by the AttendanceCommittee so long as students notify theDean of Student Affairs Office at the timeand can provide the Office with appropri-ate documentation.Juniors and seniors who accumulate
more than 36 absences in their junior andsenior year may be suspended from collegeby the Attendance Committee. Medical,legal, and family emergency reasons formissing classes will be taken into accountby the Attendance Committee so long asstudents notify the Dean of Student AffairsOffice at the time and can provide appro-priate documentation.
Personal Emergencies andExceptional CircumstancesIf a student is forced to miss a class due
to sickness, personal emergencies, orunforeseen circumstances, the studentmust notify the Health Services Office orthe Dean of Student Affairs Office, whowill notify the faculty member. Dependingon the nature of the situation and the aca-demic circumstances, the dean of studentaffairs, after consultation with the facultymember, may recommend an administra-tive withdrawal from the course.In exceptional circumstances and if the
student has not exceeded the maximumnumber of absences that would cause one to fail the course, the faculty member mayassign additional work and give partialcredit for a missed class.In the event that a student is sick on the
day(s) of their practical and/or make-uppractical, they should (if possible) godirectly to Health Services for an evalua-tion. If warranted, Health Services willissue a sick note for the student to take tothe exam proctor, who will inform the reg-istrar of the No Show due to sickness.
52 | Academic Policies
After a discussion with the student, theregistrar (for culinary arts students) or theassociate dean (for baking and pastry artsstudents) will re-schedule the test date, andthe student will not be charged for the newtest date. Baking and pastry arts studentsshould refer to their practical criteria forthe baking and pastry two-day practicalexamination for additional grading criteriaand information.
Religious Holidays/Military Reservist DutyIf you are observing a religious holiday
or have required military reservist dutythat coincides with regularly scheduledclass days, you are excused for that timeperiod. In such cases, you can be excusedfor no more than two days of that class,and you will be held accountable for infor-mation you missed. If you need to takemore than two days for religious or mili-tary service reasons, you will be requiredto take an Administrative Withdrawal(AW). As a participant in religious or mili-tary reservist activities, you will not be aca-demically penalized for missing class.
Attendance CommitteeThe members of the Attendance Com-
mittee will include the dean of studentaffairs (as chair) or her designee, an associ-ate dean, two faculty members, and theregistrar.
AppealSince the decision of the Attendance
Committee is final, there is no appeal.
LEAVES OF ABSENCE AND WITHDRAWALSStudents in the AOS programs mayrequest a leave of absence from CIAclasses for up to 90 days. After 90 days and
under certain circumstances, a secondleave of absence may be granted providedthat the total number of days of all leavesof absence does not exceed 180 days inany 12-month period. Students in the BPSprograms do not qualify for a leave ofabsence unless it is requested upon com-pletion of his/her semester and prior to thecommencement of a new semester. Leavesof absence must be requested in writing.Students who do not file their request for aleave of absence in writing, or who areleaving CIA for periods of time greaterthan 90 days, will be placed on With-drawal. For further details, please contactthe Dean of Student Affairs Office. Fortuition refund information, see the with-drawal refund schedule on page 37.Students who re-enroll following their
leave of absence or withdrawal are respon-sible for completing any new curriculumrequirements that may have been addedduring the period of their absence. In suchcases, students may be charged additionaltuition or fees according to the college’spolicies.For more information, please refer to
the Student Handbook.
ATTENDING CLASSES WITH A TEMPORARY MEDICAL CONDITIONStudents who have a medical conditionrequiring an arm cast, a sling, a leg cast, orcrutches, or other temporary condition thatsignificantly affects mobility will not be per-mitted in culinary, baking, pastry, or tableservice classes for safety reasons. Whentheir condition is fully healed, they mustpresent a note from their doctor to the asso-ciate vice president and dean of studentaffairs in order to resume culinary, baking,pastry, or table service classes.
Faculty concerned about a student’sparticipation in class for these reasonsshould inform the Health Office and sendthe student to that office. If a student isunable to participate in a cooking, baking,pastry, or table service class for these rea-sons, the registrar will try to schedule stu-dents in a business management, liberalarts, or other class.
ADMINISTRATIVE WITH-DRAWAL/DROPPING A CLASSAll students are expected to attend andcomplete all classes for which they are reg-istered. However, there are times when amedical or personal emergency may pre-vent a student from completing a class. Insuch cases, a student may request permis-sion to withdraw from a class by immedi-ately contacting the Dean of StudentAffairs Office or the Health ServicesOffice (medical issues). All requests forwithdrawal from a class are given seriousconsideration, but not all requests aregranted. Please keep in mind that if youhad been failing the class at the time yourequested withdrawal, you m ay still receivea failing grade. First-semester freshmen,juniors, or seniors may not qualify for anadministrative withdrawal (AW) for a classunless they are able to maintain full-timestatus, minus the class they are requestingto drop. Students who are granted anAdministrative Withdrawal from a classwill be charged $50 to retake the class inthe AOS program. The cost of an AW forstudents in the BPS program will be basedon their semester’s tuition rates.Students may drop a course if they fol-
low the guidelines outlined in the StudentHandbook.
COURSE MAKEUP POLICYStudents who have to make up a course for any reason must make arrangementsthrough the Registrar’s Office. Doublingup on courses is strongly discouraged, butmay be permitted under the followingconditions:
• The courses being considered are not both laboratory courses—cooking, baking, pas-try, or table service.
• The student has a minimum grade pointaverage of 2.0 and is not on academic probation.
• The courses being considered are not last-term courses (second semester of the soph-omore year and second semester of the senior year).
• The enrollment in the makeup course
does not exceed the maximum allowable
class size.
• The course schedules do not conflict.
• There are no non-laboratory prerequisites.
Students who fail a course twice mustobtain written permission from the aca-demic deans to take the course at anothercollege and must receive a grade of “C” orhigher to transfer the credits back to TheCulinary Institute of America.
CULINARY AND BAKING & PAS-TRY PRACTICAL RETAKE POLICY Students who remain unsuccessful at pass-ing either the culinary or baking and pas-try practical examinations after their thirdattempt will not be allowed to register for asubsequent attempt until they have metwith the dean of culinary arts or dean ofbaking and pastry arts. The dean mayrequire the repeat of appropriate course-work, and/or the completion of remedialwork before allowing the student to regis-ter for any subsequent attempt.
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54 | Academic Policies
COSTING PRACTICALRETAKE POLICYStudents who fail the costing practicalexamination two or more times arerequired to make an appointment withthe manager of academic support serv-ices and receive five hours of docu-mented tutoring in the LearningStrategies Tutoring Center before theexam can be rescheduled. The TutoringCenter, located in Roth Hall S212, pro-vides peer tutoring for the costing exam.Once the student has received the neces-sary tutoring, he or she will be cleared bythe LSC to register to retake the exam.
PREREQUISITES FOR EXTERNSHIPExternship takes place during your thirdsemester. You may be registered forExternship with one culinary arts or bakingand pastry arts course outstanding and oneliberal arts or business management courseoutstanding. An outstanding course isdefined as one you have failed, received anIncomplete, or withdrawn. However—with-out exception—to begin externship, youmust have received a passing grade for:
• Culinary Math (MATH -110)
• Food Safety (ARTS-112), which includesachieving ServSafe® certification
• Culinary or Baking and Pastry PracticalExamination I
• Externship Prep Seminar I and II, and theExternship Registration Seminar
ProcedureStudents who fail the Culinary or Bak-
ing Practical Examination I will be noti-
fied immediately by the faculty member
administering the examination and by the
Registrar’s Office. Students must make
arrangements with the registrar to retake
the examination by the end of the
semester.
The Registrar’s Office will notify stu-
dents of any outstanding courses.
PREREQUISITES FOR RESTAURANT COURSESIn order to enroll in the CIA’s restaurantservice courses (Contemporary RestaurantService and Formal Restaurant Service),culinary arts students must successfully com-plete their externship and the Wine Studiesand Introduction to Customer Serviceclasses.
PREREQUISITES FOR THE FOOD,WINE, AND (AGRI)CULTURE TRIPIn order to enroll in this course, studentsmust successfully complete the prerequi-site Food, Wine, and (Agri)culture class.If a student is in serious academic diffi-
culty or on academic probation, permissionto participate in the trip or course must begranted by the associate dean of liberal arts.
SKILLS REMEDIATIONCIA faculty will assign a student to attendSkills Remediation for a specific compe-tency for the following reasons only:
1. The student has failed to demonstrate pro-ficiency in the competency during his orher class.
2. The student has missed the competency inhis or her class due to absence.
SchedulingThe Registrar’s Office, upon receiving
the Skills Remediation Kitchen Assign-ment form from the faculty member, willschedule the student to take part in SkillsRemediation in K12.
Grades If a student is scheduled to attend Skills
Remediation, he or she will carry a grade
of Incomplete (I). Once the student hasdemonstrated proficiency in the compe-tency in question during Skills Remedia-tion, the assigning faculty member willchange the grade (which is based on thestudent’s actual attendance and perform-ance in the class, and will not include hisor her Skills Remediation performance)and submit the grade change through theEGAS system.
Skills Remediation Attempts Students will be allowed up to three
attempts to achieve proficiency at a singlecompetency. If a student fails to show pro-ficiency after three attempts, or has carriedan Incomplete for more than nine weeks,he or she will be required to meet with thedean of culinary arts or dean of bakingand pastry arts.
Fee The fee levied by the Bursar’s Office for
attending a Skills Remediation session is$50, which will be billed to the student’saccount.
POLICY ON SATISFACTORY ACADEMIC PROGRESS
Academic Standards CommitteeThe Academic Standards Committee is
responsible for reviewing and assessingstudent academic progress and upholdingthe college’s academic standards and hon-esty policies. If a student is unable tomaintain satisfactory academic progress orhas exhibited academic dishonesty, thecommittee can impose sanctions includ-ing, but not limited to:• Academic probation• Suspension from the college• Permanent dismissal from the college
Satisfactory Academic PerformanceStudents are expected to maintain satis-
factory academic progress and move effi-ciently through the program by passing allcourses and assessments, and maintaininga minimum cumulative grade point aver-age (GPA) of 1.75 at the end of the firstsemester and a 2.0 for all subsequentsemesters. Student grades may bereviewed at any time. A student will not beconsidered making satisfactory academicprogress if he or she:
• Has a cumulative GPA below 1.75 at the endof the first semester,
• Has a semester GPA below 2.0 for any sub-sequent semester,
• Has failed externship twice,
• Has been unable to complete successfully asemester within eight months,
• Is being reviewed for violation of the Policyon Academic Honesty, or
• Has extenuating circumstances that need tobe reviewed by the committee.
Prior to meeting with the AcademicStandards Committee, students willbe required to provide a statement tothe committee describing the reasonsthat contributed to poor academicperformance.If a student fails to appear before the
Academic Standards Committee, the com-mittee has the authority to proceed withthe hearing and render a decision.
Veterans Affairs When the grade point average of a Vet-
erans Affairs (VA) student is unsatisfactoryafter nine weeks, the student will be placedon academic probation for six weeks. If,during the next semester, the student’scumulative grade point average remainsbelow the graduation requirement, the stu-
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56 | Academic Policies
dent will not be certified for VA educa-tional benefits until his/her academic sta-tus is restored to good standing. However,the student can continue enrollment sub-ject to regular CIA academic policies. The CIA maintains a written record of
the previous education and training of theveteran or eligible person, and clearly indi-cates appropriate credit has been given forthat education or training. The educationalperiod for that student at the CIA will beshortened proportionately, and the collegewill notify the student and the Departmentof Veterans Affairs when this occurs.
Academic ProbationAcademic probation provides students
an opportunity to improve their academicstanding while still enrolled in the pro-gram. Academic probation will be com-municated in writing by the Registrar’sOffice. Students on academic probationmust meet with a member of the LearningStrategies Center to address study skillissues. They may also be encouraged tomeet with a member of the Counselingand Psychological Services staff to helpaddress personal issues.
Academic SuspensionAcademic suspension will be rendered
if a student:
• Has been on academic probation during thelast semester completed and is unable tomaintain a GPA of 2.0 by the end of the cur-rent semester,
• Fails a course three times, or
• Does not satisfy other criteria deemedappropriate by the Academic StandardsCommittee.
While on academic probation, studentswill have their GPA audited every threeweeks prior to the end of the semester. If astudent’s cumulative GPA is below 2.0 by
the end of the semester of the academicprobation, he or she will be suspendedfrom classes for a minimum of 15 weeks.Students will be required to submit a
request for readmission to the Registrar’sOffice a minimum of three weeks prior toa reentry date. Reentry dates will be basedon space availability in the class or semes-ter in which the student wants to return.
Financial Aid ProbationIn accordance with HEA Section
484(c), 34 CFR 668.16(e), 34 CFR668.32(f) and 34 CFR 668.34, to bedeemed eligible for financial aid,students must:
• Be in good satisfactory academic standing,and
• Maintain full-time status.
Students at The Culinary Institute ofAmerica are expected to maintain full-time status in the program, which is a min-imum of 12 credits per semester. Onoccasion, they may fall below full-time dueto failures or other circumstances. If stu-dents fall below 12 credits, they will beclassified as part-time and may lose part orall of their financial aid package. Checkwith the Financial Aid Office if you arerequired to drop below full-time. If, at the end of a semester, it has been
determined that a student does not meetSatisfactory Academic Progress require-ments, that student will not be eligible forfinancial aid unless granted a one-semes-ter probationary period by the AcademicStandards Committee. When retaking a course that is not part
of a full semester, students will not be eligi-ble to receive financial aid until they havesuccessfully completed the course and arepermitted to start the next semester.
RecordingSuspensions or dismissal will be
recorded on the student’s transcript.
AppealThe decision of the Academic Stan-
dards Committee is final and thereforecannot be appealed.
POLICY ON ACADEMIC HONESTYAt the CIA, students are expected todevelop their own ideas and to consultresearch materials for their studies.Borrowing original ideas, recipes,
research, or wording from another sourcewithout giving credit is plagiarism; usingprepared materials from an organizationwhose primary business is selling researchpapers is dishonest; submitting a paperprepared for one course to a faculty mem-ber teaching another course or section ofthat same course, without prior permis-sion, is cheating; copying from anothersource is stealing; and cheating in anyform is dishonest. This behavior, or assist-ing any one else in this behavior, repre-sents a serious violation of professionaland academic standards at the CIA andwill not be tolerated.Since such behavior is demeaning to
the academic integrity of the degree pro-grams, students who do not record thesources of their information will fail thatassignment and may be required to com-plete another equivalent assignment. Stu-dents who copy materials that are not theirown and present that material as their ownwork will fail the assignment and possiblythe course. Students found cheating willautomatically fail the test or assignmentinvolved and may also fail the course.Serious violations of these standards
will require that student to see the Aca-demic Standards Committee (ASC).
Initial ConsequencesA faculty member who identifies aca-
demically dishonest behavior will tell thestudent about it, explain what is wrong,ask for an explanation, and inform the student of the consequences.In each case, the faculty member will
inform the student in person and by letter,a copy of which will be sent to the appro-priate associate dean, the registrar, and theappropriate academic dean.
Suspension or DismissalIn cases of academic dishonesty where
the faculty member wants to recommendsuspension or dismissal, he or she shallconsult with the appropriate associatedean and shall recommend suspension ordismissal in writing to the appropriatecollege official within five working days(Monday through Friday, exclusive of hol-idays). The faculty member shall alsoinform the student in writing.
Academic Standards CommitteeThe ASC is responsible for reviewing
and assessing students’ academic progressand upholding the college’s academicstandards and honesty policies. If, in theopinion of the Committee, a student is notmaking satisfactory academic progress orhas exhibited academic dishonesty, thenthe ASC can impose academic probationwith mandatory stipulations for continua-tion of studies, suspension, or dismissalfrom the college.
Academic ReviewThe individual records of students who
are recommended by a faculty memberfor suspension or dismissal due to aca-
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58 | Academic Policies
demic dishonesty will be reviewed by theAcademic Standards Committee.Students will be required to provide a
statement or explanation of their situationas well as attend a meeting to review thecircumstances surrounding the dishonestbehavior. At that meeting, a decision willbe made to suspend, dismiss, or allow thestudent to continue at the college underspecific conditions.If students fail to live up to these con-
ditions, they will be suspended for a min-imum of one semester or dismissed fromthe college.
RecordingStudents suspended or dismissed for
academic reasons will have that factrecorded on their transcripts.
AppealSince the decision of the ASC is final,
there is no appeal.
GRADINGThe college operates on a quality-pointalpha grading system as follows:
Grade Numeric GradeRange Points
A 95–100 4.00
A- 90–94 3.66
B+ 87–89 3.33
B 84–86 3.00
B- 80–83 2.66
C+ 77–79 2.33
C 74–76 2.00
C- 70–73 1.66
D 65–69 1.00
F <65 0.00
I 0.00
W 0.00
AW 0.00
P 0.00
HP 0.00
TC 0.00
NS 0.00
NG 0.00
AU 0.00
In order to calculate the GPA, multiplythe credits earned by the grade points foreach course separately to calculate thequality points. Then add all the qualitypoints together and divide total qualitypoints by credits earned, including creditsfor “F” grades that have not been repeated.
For courses with “C” level competency,
grades of “C-” or “D” are equivalent to
failing grades.
GRADING SYMBOLSI Incomplete: This grade indicates a
student hasn’t completed all thecourse requirements. It may alsoindicate failure to master specificcourse competencies. Freshmen orsophomores must make up allcourse requirements before theycan begin the next semester. Juniorsor seniors must make individualarrangements with the associatedean for liberal arts before they canbegin the next semester. If studentsdo not complete the course by thespecified date, they will automati-cally fail the course and be requiredto make up the entire course at thecost of full tuition.
W Withdrawal from the CIA:Thisgrade doesn’t include absences andisn’t computed into the GPA.
AW Administrative Withdrawal:This symbol indicates that a studentwas granted an administrative with-drawal from the class by the Dean
of Student Affairs Office. See page53 for details. Absences are notshown, and there is no effect on thecumulative grade point average.
P Pass: Given for costing, cooking,and baking and pastry practicalexams and some pass-fail courses.
HP High Pass: Given for costing,cooking, and baking practical examinations.
TC Transfer Credit: Denotes thatcredit for a course was transferredfrom another college.
NS No Show: Given only for costing,cooking, and baking practicalexams and externship prep semi-nars if a student never showed up totake them. Note: if a practical examor externship prep seminar ismissed for this reason, it is recordedas an absence.
NG No Grade:This grade is automati-cally given if a student is on a rosterand the instructor fails to give agrade or if the student hasn’t offi-cially withdrawn from a course.
AU Audit:This symbol indicates that astudent did not take the course forcredit and the instructor of thiscourse did not make an evaluationto issue a grade.
Students are only allowed to repeatclasses that they have previously failed orfrom which they have received an AW.When the course is repeated and a pass-ing grade is issued, the previous failureremains on the student’s transcript but isnot included in the calculation of his orher grade point average. If a repeatedcourse is failed more than once, all failuresare noted on the transcript, but only thefirst failure is omitted from the calculation.
Academic Policies | 59
At the end of each course, the instruc-tor will issue a grade. Clarification aboutthe grade can be obtained by contactingthe instructor immediately. For details onthe grade review process, please see theStudent Handbook.
POLICY ON INCOMPLETEGRADESIncomplete grades shall be assigned byfaculty members when a student has notyet completed the work for a course andthe faculty member agrees to provide astudent more time to finish the course.Students shall have no more than nineweeks from the end of the date of thecourse to submit any incomplete work tothe faculty member. Students who do notfinish their incomplete work in the periodrequired will receive an “F” grade. Anincomplete grade will be automaticallyconverted to a failing grade nine weeksafter the date of the end of the course.In order to be eligible for an incomplete
grade, a student must:
• have already completed at least three quar-ters of the work in a course,
• have a passing grade on the work alreadysubmitted in the course, and
• sign an Incomplete Grade Agreement thatindicates the remaining work to be done,the time frame to accomplish that work,and the consequences of not completingthe work on time or in a quality manner.
The Incomplete Grade Agreement shallbe signed by the student and faculty mem-ber and a copy shall be filed in the Regis-trar’s Office along with the class roster onwhich the grades are recorded.Incomplete grades are not a substitute
for an administrative withdrawal, which isgranted by the associate vice president anddean of student affairs for a student’s per-
DRESS CODEThere is a required dress code for all CIAclasses. Please refer to the Professionalism,Uniform, and Hygiene Policy pamphlet or the Student Handbook for detailed information.
STATEMENT OF ACADEMICFREEDOMFaculty members shall be free to teachcourse information without regard to cen-sorship or any other artificial restraints onfree inquiry and learning. Faculty mem-bers shall be restricted to dealing withcourse materials in the classroom environ-ment and shall not use the classroom as abasis for the transmission of informationoutside of their assigned courses. Theyshall, however, be free to discuss any con-troversial issues dealing with their courseswithout the fear of reprisal, provided thediscussions are related to subjects taught.The CIA has developed standard
course materials that faculty members areexpected to teach. Faculty members areencouraged to present individual viewsand alternative materials as a means ofsupplementing, but not replacing, thatstandard course material.Academic freedom in the CIA shall not
be deemed to permit or condone denigra-tion or demeaning criticisms of other fac-ulty members, staff members, students, theCIA, its programs, or the foodservice andhospitality industry.Freedom of individual conscience, asso-
ciation, and expression shall be encour-aged and fairness of procedure shall beobserved both to safeguard legitimateinterests of the CIA and to exhibit byappropriate example the basic objectivesof a democratic society.
sonal or medical circumstance. In addi-tion, incomplete grades:
• shall not be given for students who will failthe course due to absences,
• cannot be used for a student retaking afinal examination (with the exception of ascore less than 75 on the National Restau-rant Association ServSafe® certificationexam), and
• will not be included in the calculation of astudent’s grade point average (GPA).
POLICY ON AUDITING COURSESThe CIA allows auditing of courses toenable students to pursue topics of theirinterest. Students may audit a course onlyunder the following circumstances:
• The student must be currently enrolled in adegree or certificate program,
• There is room in the course,
• The course is not a required course in thestudent’s degree program,
• There are no scheduling conflicts,
• The course is offered by the college forcredit,
• The faculty member has approved therequest to audit the course,
• The student has paid the audit fee beforethe class begins, and
• The student is in good academic and finan-cial standing.
Externship and the Food, Wine, andAgri(culture) Trip are not eligible for audit.The auditing fee is $400 per credit. Stu-
dents who audit courses are expected toattend all classes, but their work will not beevaluated and no record of their participa-tion will be kept. Their transcripts willshow that they have audited the course.Students who want to audit courses mustmake payment to the Bursar’s Office andmake scheduling arrangements with theregistrar.
60 | Academic Policies
Academic Policies | 61
POLICY ON GRADUATION PARTICIPATIONStudents must complete all of their aca-demic requirements—courses, includingexternship; comprehensive examinations;and other requirements— and graduatewith a 2.0 cumulative average in order tograduate and receive their diploma fromthe CIA.In order to participate in graduation
ceremonies, students must satisfactorilycomplete all of their course work and com-prehensive exams. Students with any out-standing course work may petition theRegistrar’s Office to participate in theirgraduation ceremony.
ProcedureThe Registrar’s Office conducts gradu-
ation audits and is responsible for certify-ing that every student is eligible toparticipate in graduation. For the AOSdegree graduation, this audit will be con-ducted during the second semester of thesophomore year. For the BPS degreegraduation, the audit will be conducted atthe beginning of the second semester ofthe senior year.The Registrar’s Office will contact, in
writing, students who need to completecourses and examinations and notify theBursar’s Office, Financial Aid Office, andthe Dean of Student Affairs Office.
COMMENCEMENT AWARDS(BPS AND AOS)The college presents the following awardsto qualified graduating students:
The Culinary Institute of AmericaJudiciary AwardGiven to a student who has successfullycompleted 15 weeks of service and is rec-
ommended for this award by the JudiciaryBoard’s advisors
The Culinary Institute of America Student Government Service AwardGiven to a student who has successfullycompleted a distinguished period of serv-ice and is recommended by the StudentGovernment Association’s advisors
BPS COMMENCEMENT AWARDSThe CIA presents the following awards:
Craig Claiborne CommunicationAwardGiven to a student who writes consistentlyin an engaging, scholarly style; demon-strates a willingness and ability to expresshimself or herself verbally, and earns a 3.5or higher GPA in communications courses
Founders’ Management AwardAwarded to a student who demonstratesthe ability to think critically, communi-cates well verbally or in writing, activelyparticipates in class activities, and hasmaintained a minimum GPA of 3.5 in therequired management courses
Jacob Rosenthal Leadership AwardFor exemplary leadership and profession-alism inside and outside the classroom
Julius Wile Academic AchievementAwardGiven to the student with the highestcumulative GPA through the end of thefirst semester of the senior year
President’s Humanities AwardGiven to a student who achieved a GPA of3.5 or higher in the required humanitiescourses
62 | Academic Policies
labi, and support materials. Students canread and study the course material directlyonline and/or download and print all orselected portions of these materials. Thesystem also gives students the ability tohyperlink to other pertinent educationalresources, including the CIA’s DigitalVideo Library.The course management system is just
one of many online applications availableto enrich our students’ educational experi-ence. For information on other web-basedresources and capabilities, please see“Technology on Campus for Students” onpage 21.
POLICY ON TRANSFERS BETWEENCAMPUSESIn some instances, a currently enrolledassociate degree student may seek a trans-fer of studies to a different CIA campus inthe U.S. The following policy has beenestablished so that each case may be con-sidered on an individual basis.The student must submit a written
request for transfer to the appropriatedepartment at the target campus thatincludes a full explanation as to why thetransfer is necessary. For transfers to theCIA at Greystone, the student should con-tact the director of education support; fortransfers to Hyde Park, the Registrar’sOffice; and for transfers to San Antonio,the director of education. As part of thiswritten request, the student will providea personal plan identifying dates for thetransfer request and how he or she intendsto maintain their academic progressthrough the process. The written request will be reviewed
and given consideration based on the fol-lowing conditions:
AOS COMMENCEMENT AWARDSSpecial awards for deserving students inthe associate degree programs are pre-sented at commencement. These include:
Culinary AwardRecognizes the student with excellentskills in culinary arts
Frances Roth Leadership AwardFor outstanding leadership, professional-ism, and service to the college
Katherine Angell Academic Achievement AwardGiven to both culinary and baking andpastry arts students with the highest GPAthrough the Contemporary RestaurantService or Beverages and CustomerService class
Management AwardFor excellence in management classes
St. Honoré Baking & Pastry AwardRecognizes the student with excellentskills in baking and pastry courses
The Young Professional’s Medal ofMerit of the Académie Brillat-SavarinGiven to a student demonstrating excel-lence in wine knowledge
ATTENDANCE SEALIf perfect attendance is maintained for allon-campus semesters, a seal accompaniesthe diploma.
WEB-BASED LEARNINGThe college employs a web-based coursemanagement system that can be accessedby students and faculty both on and offcampus. The tool provides online accessto all course guides, recipe manuals, syl-
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• Space is available at the target campus,
• The student has completed at least onesemester of study, and at least one semesterof study remains prior to anticipatedgraduation,
• The student must have a cumulative gradepoint average of at least 2.0,
• The student’s learning track will not beinterrupted in a way that will interfere withhis or her academic progress,
• The student will be responsible for anymakeup and re-registration fees,
• The student does not have any unresolvedprobationary or disciplinary issues, and
• The student is in good financial standingwith the Bursar’s Office.
A student is allowed only one transferopportunity during his or her degree pur-suit. The student may not retake any classin which he or she has previously receiveda final grade. Attendance records willcarry over from one campus to the otherand will be considered along with aca-demic progress.A student who has withdrawn or who is
on a leave of absence may also be consid-ered for transfer to another campus if therequest is made within one year of theoriginal leave.Once all criteria are reviewed, the stu-
dent will be notified of the transfer deci-sion by the director of education supportat Greystone, the Registrar’s Office inHyde Park, or the director of education inSan Antonio. The student will sign a newenrollment agreement with the target cam-pus showing new enrollment dates.
CROSS-REGISTRATIONYou have the opportunity to earn furthercollege credits by cross-registering atmember institutions of the Associated Col-leges of the Mid-Hudson Valley. You can
enroll in a maximum of two courses persemester at any of the participating institu-tions, for which you’ll receive free electivecourse credits. A registration fee of $50will be charged. Associated Colleges ofthe Mid-Hudson Valley include DutchessCommunity College and Marist College.Information about cross-registration isavailable in the Registrar’s Office.
COLLABORATIVEDEGREE PROGRAMThe CIA and the Cornell School of HotelAdministration, the recognized leader inservice and hospitality management, haveformed an alliance to offer a collaborativedegree program for students with a pas-sion for food and hospitality operations.After earning their AOS at the CIA, stu-dents can transfer to Cornell and com-plete their Bachelor of Science (BS) fromthe Cornell Hotel School in four to fivesemesters. This unique opportunity allowsCIA students to explore topics such asadvanced restaurant management, rev-enue management, design and develop-ment, and restaurant entrepreneurship, aswell as foodservice in hotels, resorts, spas,stadiums, institutions, and other settings. Students may be accepted into the pro-
gram after completing their associatedegree program at the CIA. They mustcomplete the Cornell transfer applicationrequirements and interview with the Cor-nell School of Hotel Administration forconsideration. In a predetermined pro-gram, AOS in Culinary Arts students maybe awarded up to 49 transfer credits, andAOS in Baking and Pastry Arts students upto 43 credits. To learn more, visit www.shacia.org or
www.hotelschool.cornell.edu, or e-mail [email protected].
64 | Curricula
ASSOCIATE DEGREEPROGRAMSThe Culinary Institute of America awardsthe degree Associate in OccupationalStudies (AOS) upon completion of therequired curriculum in culinary arts orbaking and pastry arts.The 21-month AOS degree program in
culinary arts teaches what works in thefront and the back of the house and why itworks to prepare students for such entry-level positions as chef, caterer, dining serv-ices administrator, food researcher,kitchen supervisor, food writer, and more,as well as similar mid-level positions thatcome with more experience. The AOSdegree program in baking and pastry artsprovides a broad foundation and under-standing of baking and pastry making,preparing students for entry-level positionssuch as baker and pastry chef, as well asmore advanced levels such as baking and
pastry arts researcher, bakeshop supervi-sor, and owner/operator.To qualify for the degree, culinary arts
majors and baking and pastry arts majorsmust successfully complete the entirecourse of study: four on-campus semestersof about 15 weeks each, plus one 18- to 21-week externship semester during whichstudents are employed in the foodserviceindustry. Externship is taken between thesecond and fourth semesters at CIA-approved sites. All students follow thesame sequence. Students need to earn atotal of 69 credits for either the culinaryarts program or the baking and pastry artsprogram. They also need to maintain acumulative grade point average of atleast 2.0 to complete the associate degreeprograms. In addition, to be considered for a
degree, CIA students must (a) receiveNational Restaurant Association
CURRICULA
Degrees Granted
The CIA’s curricula in culinary arts and baking and pastry arts are registered by the
New York State Department of Education as follows and are consistent with the
Inventory of Registered Degree and Certificate Programs maintained by the State
Department of Education:
• Associate in Occupational Studies in Culinary Arts
• Associate in Occupational Studies in Baking and Pastry Arts
• Bachelor of Professional Studies in Culinary Arts Management
• Bachelor of Professional Studies in Baking and Pastry Arts Management
HEGIS* Code
5404
* Higher Education General Information Survey
Curricula | 65
ServSafe® certification upon completionof the Food Safety course and (b) adhereto food safety certification standardsthroughout the curriculum.As in the bachelor’s degree programs,
AOS degrees will be inscribed “With HighHonors,” “With Honors,” and/or display a“Perfect Attendance” seal if performancemerits citation.
Mathematics and WritingStudents who demonstrate a need forextra work in math and/or writing—deter-mined by a placement test—will takeMathematics Fundamentals and/or Col-lege Writing Plus in the freshman year oftheir program. After successful completionof the non-credit Mathematics Fundamen-tals course, students will take the requiredCulinary Math course. The three-creditCollege Writing Plus satisfies the Writingrequirement for graduation.
AOS Educational Objectives—Culinary Arts
• Attain proficiency in traditional and con-temporary culinary techniques, basic bakingand pastry skills, service, and beveragemanagement.
• Acquire general skills including independ-ent and critical thinking, analytical andtechnological skills, applied problem solv-ing, effective communication, quantitativeanalysis, and an appreciation for lifelonglearning.
• Learn the interpersonal skills necessary forworking effectively in the foodserviceindustry.
• Examine basic management principles inthe foodservice industry.
AOS Educational Objectives—Baking and Pastry Arts
• Attain proficiency in traditional and con-temporary baking and pastry techniques,
basic culinary skills, service, and beveragemanagement.
• Acquire general skills including independ-ent and critical thinking, analytical andtechnological skills, applied problem solv-ing, effective communication, quantitativeanalysis, and an appreciation for lifelonglearning.
• Learn the interpersonal skills necessary forworking effectively in the foodserviceindustry.
• Examine basic management principles inthe foodservice industry.
BACHELOR’S DEGREE PROGRAMSThe CIA offers two bachelor’s degree pro-grams to meet the growing demands ofthe dynamic foodservice and hospitalityindustry. The programs—in culinary artsmanagement and baking and pastry artsmanagement—award the degree Bachelorof Professional Studies (BPS). After suc-cessful completion of the AOS degree, stu-dents may enroll in the BPS program, andcombined, these two degrees may be com-pleted in 38 months.The BPS degree program in culinary
arts management fully prepares studentsfor all areas of the industry, in positionssuch as chef, hotel food services manager,purchasing manager, and dining roommanager; management training positionsin corporate settings; and, ultimately,upper-management positions such as exec-utive chef, restaurant owner, hotel culinaryservices manager, and catering manager.Similarly, the BPS degree program in bak-ing and pastry arts management preparesstudents for positions such as baker, pastrychef, bakeshop owner, and executive pas-try chef.To qualify for the bachelor’s degree, stu-
dents must be in good standing at the col-lege and successfully complete the
appropriate AOS program and four on-campus upper-division semesters of about15–18 weeks each. For either bachelor’sdegree, students need to earn 63 creditsbeyond the associate degree (for a total of132 credits). These additional 63 creditsinclude a course—currently offered in theU.S. and internationally—exploring food,wine, and agriculture. Students also needto maintain a grade point average of atleast 2.0 to complete the bachelor’s degreeprograms.For students entering the junior year of
the CIA bachelor’s degree program withtransfer credits from another accreditedcollege, a 45-credit-hour, three-semesterresidency is required. The credit-hourrequirement must be satisfied by courseofferings from the CIA BPS program. Diplomas will be inscribed “With High
Honors,” “With Honors,” and/or display a“Perfect Attendance” seal if performancemerits citation.
BPS Educational Objectives
• Attain a higher level of proficiency in tradi-tional and contemporary culinary tech-niques, baking and pastry skills, service, andbeverage management.
• Prepare for positions of leadership in anever-changing global economy by develop-ing intellectual and practical skills, includinginquiry and analysis, critical and creativethinking, written and oral communication,quantitative and information literacy, prob-lem-solving skills, and teamwork.
• Develop the personal and social responsibil-ity necessary for effective, reflective, andethical leadership, including global andintercultural awareness, knowledge of con-temporary issues, ethical reasoning, and anappreciation for lifelong learning.
• Practice the fundamental business andmanagement concepts and principles of thefoodservice industry.
66 | Curricula
• Analyze complex business issues and iden-tify, support, communicate, and implementplausible solutions.
CLASS SESSIONS ANDCREDIT HOURSA clock hour is defined as 50 minutes ofinstructional time in class. At least 15hours of class lecture or 30 hours of labo-ratory time—and the study and homeworkassociated with those class hours—consti-tute one semester credit hour.
INSTRUCTIONAL PROGRAMSAND SCHEDULEWhile enrolled in the freshman and soph-omore years of all four degree programs,students will be assigned to small instruc-tional groups. These groups of a maxi-mum of 20 students are scheduled for alllaboratory courses, which integrate culi-nary theory and practice.Within each group, students will
actively participate in learning assignmentsrelated to the cleaning and sanitizing oflaboratory areas and equipment. Personalhygiene and proper food-handling proce-dures are emphasized to minimize poten-tial food contamination. Strict sanitationand safety regulations are practiced andenforced. This reflects the college’s con-cern that such practices be an integral partof all foodservice and hospitality opera-tions, for the health and safety of person-nel and guests alike. The college’s academic schedule
ensures that students will progress frombasic to intermediate to advanced subjectmatter in proper sequence. Registrationfor each semester depends on the success-ful completion of the courses in the previ-ous semesters. The CIA reserves the rightto modify course sequence, content, andofferings.
Curricula | 67
Graduation Requirements(NC=Non-credit)AOS in Culinary Arts
Freshman Year, First Semester Credits
Culinary Math* 1.5Externship Prep Seminar I NCExternship Prep Seminar II NCFood Safety** 1.5First-Year Seminar: Recipes for Success 1.5Introduction to Gastronomy 1.5Nutrition 1.5Product Knowledge 1.5Culinary Fundamentals** 6.0
Total credits 15.0
Sophomore Year, First Semester
Baking and Pastry Skill Development 3.0Garde Manger 3.0Cuisines of the Americas 3.0Controlling Costs and Purchasing Food 1.5Cuisines of the Mediterranean 3.0Cuisines of Asia 3.0Menu Development 1.5
Total credits 18.0
Sophomore Year, Second Semester
Introduction to Customer Service 1.5Wine Studies 3.0Culinary Practical Exam II NCContemporary Restaurant Cooking 3.0Contemporary Restaurant Service 3.0Formal Restaurant Cooking 3.0Formal Restaurant Service 3.0Costing Exam NC
Total credits 16.5
TOTAL CREDITS FOR AOS DEGREE 69.0
Freshman Year, Second Semester Credits
Introduction to Management 1.5Meat Identification, Fabrication,
and Utilization 1.5Seafood Identification and Fabrication 1.5Modern Banquet Cookery 3.0Introduction to À La Carte Cooking 3.0High-Volume Production Cookery 3.0Culinary Practical Exam I NCExternship Registration Seminar NCCollege Writing or College Writing for
ELLs or College Writing Plus 3.0Total credits 16.5
Externship 3.0
*Mathematics Fundamentals (NC) may also be required based on the results of a placement test.
**Students must receive a passing grade for both Culinary Fundamentals and the NRA ServSafe® examination(part of the Food Safety course) and meet GPA requirements in order to progress to the second semester of thefreshman year.
Please note: For current students, curricular requirements for degree completion are those described in thecatalog of the year they first matriculated in the program. For students returning to the CIA to complete theirdegree, individual course requirements will be determined upon readmission. Questions about the curriculumshould be directed to the associate dean or academic dean in the student’s program.
68 | Curricula
Graduation Requirements(NC=Non-credit)AOS in Baking and Pastry Arts
Freshman Year, First Semester Credits
Baking and Pastry Techniques** 6.0Baking Ingredients and
Equipment Technology 1.5Culinary Math* 1.5Externship Prep Seminar I NCExternship Prep Seminar II NCFood Safety** 1.5First-Year Seminar: Recipes for Success 1.5Introduction to Gastronomy 1.5Nutrition 1.5
Total credits 15.0
Sophomore Year, First Semester
Controlling Costs and Purchasing Food 1.5Confectionery Art and
Special Occasion Cakes 3.0Chocolate and Confectionery
Technology and Techniques 3.0Contemporary Cakes and Desserts 3.0Specialty Breads 3.0Advanced Baking Principles 3.0Baking and Pastry Practical Examination II NCMenu Development 1.5Total credits 18
Sophomore Year, Second Semester
Introduction to Customer Service 1.5Wine Studies 3.0Café Operations 3.0Beverages and Customer Service 3.0Restaurant and Production Desserts 3.0Restaurant Operations: Baking and Pastry 3.0Costing Examination NC
Total credits 16.5
TOTAL CREDITS FOR AOS DEGREE 69.0
Freshman Year, Second Semester Credits
Principles of Design 1.5Café Savory Foods Production 1.5Introduction to Management 1.5Basic and Classical Cakes 3.0Individual and Production Pastries 3.0Baking and Pastry Practical Examination I NCHearth Breads and Rolls 3.0Externship Registration Seminar NCCollege Writing or College Writing for
ELLs or College Writing Plus 3.0
Total credits 16.5
Externship 3.0
*Mathematics Fundamentals (NC) may also be required based on the results of a placement test.
**Students must receive a passing grade for both Baking and Pastry Techniques and the NRA ServSafe® exam-ination (part of the Food Safety course) and meet GPA requirements in order to progress to the second semes-ter of the freshman year.
Please note: For current students, curricular requirements for degree completion are those described in thecatalog of the year they first matriculated in the program. For students returning to the CIA to complete theirdegree, individual course requirements will be determined upon readmission. Questions about the curriculumshould be directed to the associate dean or academic dean in the student’s program.
Curricula | 69
CONTINUED
Required Liberal Arts Courses CreditsSurvey of Mathematics or
Science Fundamentals 3.0
Literature and Composition 3.0
History (select two): 6.0History and Cultures of AsiaHistory and Cultures of EuropeHistory and Cultures of the Americas
Principles of Macroeconomics or
Principles of Microeconomics 3.0
Social Science (select one): 3.0Anthroplogy of FoodPrinciples of MacroeconomicsPrinciples of MicroeconomicsPsychology of Human BehaviorSocial Psychology
Foreign Language* 6.0Chinese, French, Italian, or SpanishElementary [Foreign Language] IElementary [Foreign Language] IIIntermediate [Foreign Language]
24.0
Required Business Management CoursesFinance or
Managerial Accounting 3.0
Financial Accounting 3.0Foodservice Management 3.0Human Resource Management 3.0Marketing and Promoting Food 3.0
15.0
Graduation Requirements (continued on page 70)
BPS in Culinary Arts Management or Baking and Pastry Arts Management
AOS in Culinary Arts or Baking and Pastry Arts 69.0
Business Management Electives(select three): 9.0Beverage Operations ManagementBusiness PlanningConsumer BehaviorCurrent Issues in Hospitality TechnologyFoodservice Management in Health CareFoodservice TechnologyLeadership and EthicsOrganizational Behavior Personal FinanceAll other junior- and senior-year business manage-ment courses can also be taken as an elective.
Total Business Management credits 24.0
Liberal Arts Elective (select one): 3.0American Freedom:A People’s History of the Constitution
Ecology of FoodFeasting and Fasting in Latin AmericaIntroduction to Creative WritingItalian Renaissance and Baroque ArtReading FilmShakespeare: Play and PerformanceAll other junior- and senior-year liberal arts coursescan also be taken as an elective.
Total Liberal Arts credits 27.0
*The foreign language requirement must be fulfilledby the end of the junior year.
Note: Not all electives will be offered each semester.For the most current list of elective offerings, pleasecheck CIA Main Menu (the student web portal).
70 | Curricula
Additional Required CoursesFood, Wine, and (Agri)culture 2.0Food, Wine, and (Agri)culture Trip 1.0
Culinary Course (select one): 3.0Advanced CookingAdvanced PastryCulinary ScienceSenior Thesis: Baking and Pastry ArtsSenior Thesis: Culinary Arts
Total Additional Required credits 6.0
Free Electives (select from): 6.0Advanced Wine StudiesBrewed: History, Culture, and ProductionField Experience and Action PlanHonors Thesis SeminarIntroduction to Food JobsProfessional Food WritingScience of NutritionSpirits and Principles of MixologyWomen in LeadershipAll other junior- and senior-year liberal arts and busi-ness management courses listed previously can betaken as free electives. Additional topics under freeelectives may be offered.
Total Free Elective credits 6.0
TOTAL JUNIOR- /SENIOR-YEAR CREDITS 63.0
TOTAL CREDITS FOR BPS DEGREE 132.0
Please note: For current students, curricular requirements for degree completion are those described in thecatalog of the year they first matriculated in the program. For students returning to the CIA to complete theirdegree, individual course requirements will be determined upon readmission. Questions about the curriculumshould be directed to the associate dean or academic dean in the student’s program.
Graduation Requirements (continued from page 69)
BPS in Culinary Arts Management or Baking and Pastry Arts Management
Freshman- and Sophomore-Year Courses | 71
COURSE DESCRIPTIONS
Courses in the college’s associate degree programs—which also form the freshman
and sophomore years of the bachelor’s degree programs—give students comprehen-
sive, hands-on experience in the theory and techniques of foodservice and hospital-
ity while systematically incorporating general education.
The junior and senior years of the bachelor’s degree programs provide additional lib-
eral arts, business management, and culinary courses to provide a well-rounded edu-
cation that prepares graduates with the conceptual, managerial, and critical thinking
skills they need in the fast-paced, increasingly competitive foodservice and hospital-
ity industry.
The course descriptions that follow are listed in two groups: (1) freshman- and
sophomore-year courses, and (2) required and elective junior- and senior-year
courses taken by BPS students only. Course requirements by degree and major are
listed on pages 67–70.
FRESHMAN- ANDSOPHOMORE-YEAR COURSES
ADVANCED BAKING PRINCIPLESBAKE-251 3 credits
An examination of baking methods andprinciples from a nutritional and chemi-cal/physical point of view. Students willconduct experiments (using controlledformulas) and nutritional analyses on vari-ous baking ingredients and products inorder to develop a better understandingof baking principles. Topics include:preparation of common products with avariety of ingredients; diets such as vegan,diabetic, and gluten-free; nutritionallabels; and preparation of desserts,breads, and cakes for persons with specialdietary needs.
BAKING AND PASTRY SKILLDEVELOPMENTBAKE-241 3 credits
An introduction to the principles andtechniques used in the preparation ofhigh-quality baked goods and pastries,with an emphasis on fundamental pro-
duction techniques and evaluation ofquality characteristics. Topics includebread fermentation and production,ingredient functions, and custard ratiosand preparations.
BAKING AND PASTRY TECHNIQUESBAKE-105 6 credits
This introductory-level course covers thebasic theory and skill sets used through-out the field of baking and pastry. Topicscovered include the use of hand tools andequipment found in a bakeshop, as wellas the exploration of baking and pastryingredients and their functions. Studentswill gain a working knowledge of themajor methods such as creaming, blend-ing, foaming, meringues, pre-cooked,cut-in, lamination, straight dough, cus-tards, frozen desserts, chocolates, andsauces. Students will also taste and evalu-ate products they create in class toenhance their understanding of thecourse material.
72 | Freshman- and Sophomore-Year Courses
BAKING INGREDIENTS ANDEQUIPMENT TECHNOLOGYBAKE-110 1.5 credits
This course will focus on the range of bakingingredients in original, modified, and pre-pared forms as well as the theory and opera-tion of large equipment and hand tools usedin bakeries and pastry shops. Through tastingand testing, students learn to identify andselect quality grains, fruits, vegetables,gelling agents, nuts and seeds, dairy prod-ucts, baking spices, eggs and egg products,flours, chocolates, fats, and oils used in thebaking field. The advantages, disadvantages,and operational requirements of varioustypes of equipment will also be covered.
BAKING AND PASTRY PRACTICALEXAMINATION IBAKE-151
In the baking practical exam, students will betested on the fundamentals of baking:doughs, batters, cakes, Danish, and puff pas-try. They will also draw an assignment andprepare three items. (High Pass/Pass/Failgrading)
BAKING AND PASTRY PRACTICALEXAMINATION IIBAKE-230
In the baking practical examination, studentsare required to produce plated desserts froma mystery basket, demonstrate an under-standing of baking and pastry production,and perform at an advanced level.(High Pass/Pass/Fail grading)
BASIC AND CLASSICAL CAKESBAKE-123 3 credits
A review of creaming, foaming, and blendingtechniques with an emphasis on preparingsimple to complex unfilled cakes, filled cakes,and tortes. Topics to be covered include com-parison of classical and modern preparations,classical cakes (such as gâteaux, St. Honoré,Dobosh Torte, Linzer Torte, and Sacher Torte);glazed, iced, molded, and cream filled cakes;tortes; and bombes.
BEVERAGES AND CUSTOMER SERVICEBAKE-255 3 credits
The goal of this course is to give students arealistic working environment where they willbe exposed to guest interactions and be ableto identify customer needs and concerns inthe industry. The student will learn the properdefinition and feel of hospitality and what it isto provide accurate guest service. The coursewill provide an introduction to a wide varietyof beverages and models of service, as well asthe processes of receiving, storing, andpreparing beverages. Instruction will empha-size hot beverages such as teas, coffees, cof-fee-based drinks, and cocoas; cold drinkssuch as beer, wine, spirits, juices, sodas, andfruit drinks; and the range of alcoholic andnon-alcoholic drinks available to patrons ofretail food and pastry establishments. In addi-tion, students will learn to pair beverageswith food items.
CAFÉ OPERATIONSBAKE-254 3 credits
Experience the reality of producing and mar-keting products in the setting of an actualbakery café. Students prepare, display, andpresent savory items, pastry products, andsignature baked goods. In the Apple PieBakery Café, students practice the skills ofcontrolling inventory, analyzing sales, andoperating a complete shop. Specialty itemsfor customers are developed under thedirection of a faculty member.
CAFÉ SAVORY FOODS PRODUCTIONBAKE-115 1.5 credits
This production experience concentrates onpreviously learned knife skills, fundamentalcooking techniques, and quantity food pro-duction principles. Students will furtherdevelop their ability to organize an assignedstation based on preparation methods, whilefocusing on production, plate presentation,and cooking techniques as applied to specificmenu items. They will also learn the impor-tance of getting the café foods to the ready
Freshman- and Sophomore-Year Courses | 73
stage to be assembled, finished, and servedat a later time. Emphasis will be placed onspeed, storage, uses, and nutritional aspectsof key ingredients.
CHOCOLATE AND CONFECTIONERYTECHNOLOGY AND TECHNIQUESBAKE-242 3 credits
This course will focus on chocolate and con-fectionery technology, ingredient function,and the production of chocolates and con-fections in an artisan setting. Vital conceptsin both theory and practice will include con-trolling the crystallization of fats and sugars,manipulating water and free water in cen-ters, and understanding the mechanics ofemulsions. Students will apply their knowl-edge of these concepts in daily production ofa wide range of chocolates and confections.Types of centers to be discussed and pro-duced include varieties of ganache, crys-talline and non-crystalline sugar confections,nut-based centers, jellies, and aerated con-fections. Ingredient function will focus onfats, nutritive sweeteners, dairy products,binding agents, and chocolate. Techniquesinclude chocolate tempering methods, sugarcooking technique, hand dipping centers,and shell molding. Students entering thisclass should have a working knowledge ofchocolate-handling techniques and choco-late tempering.
COLLEGE WRITINGENGL-120 3 credits
Students will write and revise essays thatdemonstrate their ability to read and thinkcritically, to incorporate evidence into thedevelopment of their ideas, and to articulatetheir responses persuasively. Readings mayinclude essays, articles, literature, or literarycriticism. Basic concepts of information liter-acy will be introduced. Grammar, usage, andmechanics will be reviewed as necessary.
COLLEGE WRITING FOR ELLs (ENGLISHLANGUAGE LEARNERS)ENGL-122 3 credits
This course is designed to help studentswhose first language is not English todevelop proficiency in writing. Students willapply the steps of the writing process towrite clear, coherent paragraphs and essays;they will also expand their vocabulary andimprove their grammar skills. In addition,students will gain confidence and fluency intheir listening and speaking skills throughparticipation in presentations, group activi-ties, and discussions. (This course meets thewriting requirement for the AOS degree.)
COLLEGE WRITING PLUSENGL-121 3 credits
This course meets the same objectives andgraduation requirements as College Writ-ing, but is designed to offer additionalinstruction and support in critical reading,composition, grammar and usage, mechan-ics, and style.
CONFECTIONERY ART AND SPECIALOCCASION CAKESBAKE-240 3 credits
This course introduces the basics of decora-tive work as applied to showpieces and spe-cial occasion cakes. Sugar work such aspulled, blown, and poured will be covered aswell as the use of tempered and modelingchocolate. During the second half of thecourse, students will have the opportunity todesign and execute their own three-tierwedding cake as well as work on a specialoccasion cake and team wedding cake usinggumpaste, pastillage, chocolate, or marzi-pan. Students will be required to completepiping homework.
CONTEMPORARY CAKES AND DESSERTSBAKE-245 3 credits
An examination of cakes and desserts thatare assembled and decorated with a modernapproach using the latest technology andequipment. Topics will include: small cakes
74 | Freshman- and Sophomore-Year Courses
decorated as a whole; cakes finished inmolds or rings; and items that can be usedfor cakes, desserts, or individual pastries. Stu-dents will use specialized equipment, prac-tice new presentation methods, and focus onfresh products, simplicity of style, and ease ofproduction.
CONTEMPORARY RESTAURANTCOOKINGCULA-252 3 credits
This restaurant experience concentrates onpreviously learned cooking fundamentalsand techniques and applies them to the cui-sine of a terroir, utilizing à la carte menupreparation in a contemporary restaurantsetting. Students will further develop theirability to organize an assigned station basedon preparation methods while focusing onthe production of menu items, plate presen-tations, and cooking techniques as applied tospecific cuisines. Emphasis will be placed onsourcing, storage, uses, and nutritionalaspects of key ingredients.
CONTEMPORARY RESTAURANT SERVICE ROPS-250 3 credits
An exploration of table service principles andskills with an emphasis on customer service ina restaurant. The focus will be placed onwine, beer, coffee, tea, and non-alcoholicbeverage service. Topics include guest rela-tions, professional communications, ordertaking in an à la carte environment, servicesequence, point-of-sale systems, cash han-dling, beginning merchandising, table skills,and dining room preparation.
CONTROLLING COSTS AND PURCHASINGFOODMGMT-245 1.5 credits
Examine the information and skills necessaryto analyze and improve the profitability of afoodservice establishment. Topics include theflow of goods, income statements, forecast-ing sales, and controlling labor and foodcosts. Students will also analyze the complete
purchasing cycle of a restaurant, beginningwith product and vendor selection and end-ing with actual orders.
COSTING EXAMINATIONCULS-250 (Culinary Arts)BAKE-225 (Baking & Pastry Arts)
This written examination tests knowledge ofcontrolling costs in foodservice organizationsand solving problems using quantitative rea-soning. (High Pass/Pass/Fail grading)
CUISINES OF ASIACULP-122 3 credits
Prepare, taste, serve, and evaluate traditionaland regional dishes of Asia. Emphasis will beplaced on ingredients, flavor profiles, prepa-rations, and techniques representative of thecuisines from China, Korea, Japan, Vietnam,Thailand, Indonesia, Malaysia, and India.
CUISINES OF THE MEDITERRANEANCULA-242 3 credits
Prepare, taste, serve, and evaluate traditional,regional dishes of Europe and the Mediter-ranean. Emphasis will be placed on ingredi-ents, flavor profiles, preparations, andtechniques representative of the cuisinesfrom Spain, France, Italy, Morocco, Tunisia,Greece, and Egypt.
CUISINES OF THE AMERICASCULP-121 3 credits
Prepare, taste, serve, and evaluate traditionalregional dishes of the Americas. Emphasiswill be placed on ingredients, flavor profiles,preparations, and techniques for cuisinesrepresentative of the United States, Mexico,South America, and the Caribbean.
CULINARY FUNDAMENTALSCULS-100 6 credits
An introduction to the application and devel-opment of fundamental cooking theoriesand techniques. Topics of study include tast-ing, kitchen equipment, knife skills, classicalvegetable cuts, stock production, thickeningagents, soup preparation, grand sauces, tim-ing and multi-tasking, station organization,
Freshman- and Sophomore-Year Courses | 75
palate development, culinary French terms,and food costing. The course also introducesthe student to fundamental concepts andtechniques of basic protein, starch, and veg-etable cookery. Emphasis is placed upon thestudy of ingredients and an introduction tosmall sauces will be given.
CULINARY MATHMGMT-110 1.5 credits
An exploration of standard units of measureand unit conversion, estimation, percents,ratios, yield tests, recipe scaling, and recipecosting as they relate to the food industry.Students will develop projections and analyzecosts in yield tests and recipe pre-costing.
CULINARY PRACTICAL EXAMINATION ICULS-151 (Cooking Practical)CULS-152 (Written Exam)
This culinary examination tests knowledgeand proficiency in the principles of cookingand certain fundamental cooking methods—roasting, sautéing, frying, stewing, poaching,and braising. Students will be given anassignment (which includes a soup, protein,vegetable, and starch) to prepare, present,taste, and explain. (High Pass/Pass/Failgrading)
CULINARY PRACTICAL EXAMINATION IICULS-251
This culinary examination tests students’understanding of fundmental and moreadvanced proficiency in the principles ofcooking. Students will prepare a menu fortwo that will include a fish starter and a maincourse. They are also tested on station setup,preparation skills, product presentation andflavor, and ability to answer a range of ques-tions posed by the faculty member. (HighPass/Pass/Fail grading)
EXTERNSHIPEXTN-100 (Culinary Arts) 3 creditsEXTN-101 (Baking & Pastry Arts)
A supervised work experience designed toexpand career knowledge while increasingspeed, timing, organization, and ability to
handle cooking or baking and pastry creationin an approved commercial foodservice andhospitality establishment. Students onexternship will receive feedback from theirsupervisor and keep an externship manual torecord and reflect on their work experience.(Prerequisites: See page 54.)
EXTERNSHIP PREP SEMINAR IEXTN-097 non-credit
An introduction to the requirements of theExternship course. Students will explore thesteps for planning and conducting a full-timejob search. Topics include the course require-ments, policies and procedures, the processto secure the position, résumé and cover let-ter writing, interviewing skills, and careerplanning. Researching approved externshiplocations as well as travel and housingaccommodations are all discussed. (Pass/NoShow grading)
EXTERNSHIP PREP SEMINAR IIEXTN-098 non-credit
Continued instruction in the process of secur-ing one’s externship position, includingreview and critique of a strong résumé andcover letter. Interviewing techniques are dis-cussed. Securing the position is reviewed,along with the training agreement, the fol-low-up process, and continued discussion ofcareer networking and career planning.(Pass/No Show grading)
EXTERNSHIP REGISTRATION SEMINAREXTN-099 non-credit
Students will register for their externship dur-ing this session. A completed training agree-ment is required. The seminar includes adiscussion of the college’s expectations and afull overview of the externship manualassignment. In addition, the CIA’s values andthe importance of maintaining professional-ism are reviewed. (Pass/No Show grading)
76 | Freshman- and Sophomore-Year Courses
FIRST-YEAR SEMINAR: RECIPES FOR SUCCESS FRSH-100 1.5 credits
The focus of this course is to promote stu-dent success as learners and citizens of theworld. Throughout this course, students willrecognize the qualities of, and develop as,informed, responsible, and empoweredlearners. Course objectives will cover topicsrelated to personal, intellectual, and socialdevelopment. The academic and life skill setsemphasized throughout this course aretransferable to the workplace.
FOOD SAFETYARTS-112 1.5 credits
An introduction to food production practicesgoverned by changing federal and state reg-ulations. Topics to be covered include preven-tion of food-borne illness through properhandling of potentially hazardous foods,HACCP procedures, legal guidelines, kitchensafety, facility sanitation, and guidelines forsafe food preparation, storing, and reheat-ing. Students will also take the NationalRestaurant Association ServSafe® examina-tion for certification.
FORMAL RESTAURANT COOKINGCULA-255 3 credits
Learn to prepare modern and seasonal dishesin a restaurant setting and put previouslylearned skills into practice. This course willemphasize cooking techniques and ingredi-ents used in contemporary and classicalcuisines and cover planning and ordering,station organization, preparation and plat-ing, timing, palate development, and otherproduction realities of a restaurant.
FORMAL RESTAURANT SERVICEROPS-255 3 credits
This AOS capstone course will expand uponinformation that students have learned inprevious hospitality and service managementclasses. Concentrating on the application ofservice principles of fine dining and hospital-
ity in an à la carte restaurant open to thepublic, the course will emphasize customerservice, restaurant operations, sales, andbeer, wine, and spirits. Students will studyand engage in critical-thinking topics that arerelevant to providing high-quality formaltable service and customer service.
GARDE MANGERCULP-125 3 credits
An introduction to three main areas of thecold kitchen: reception foods, plated appetiz-ers, and buffet arrangements. Learn to pre-pare canapés, hot and cold hors d’oeuvre,appetizers, forcemeats, pâtés, galantines,terrines, salads, and sausages. Curing andsmoking techniques for meat, seafood, andpoultry items will be practiced, along withcontemporary styles of presenting food andpreparing buffets.
HEARTH BREADS AND ROLLSBAKE-111 3 credits
Building on previous knowledge, studentslearn to mix, shape, bake, store, and distrib-ute breads and rolls. Students will buildspeed and increase their proficiency in meet-ing production deadlines with quality prod-ucts. Emphasis is placed on the use oftraditional fermentation methods, equip-ment, and methods that emphasize flavor,texture, and appearance as well as tech-niques that increase shelf life.
HIGH-VOLUMEPRODUCTION COOKERYCULP-130 3 credits
An overview of the food preparation andserving techniques used by the casual dining,on-site catering, non-commercial, and retailsegments. This course emphasizes high-vol-ume food production, station setup, timing,service, and menu concept development andexecution. Basic cooking and serving compe-tencies will be reinforced and new skills spe-cific to high-production preparation andserving will be taught. Menu items consistent
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with the retail and non-commercial segmentsand also common to the casual dining seg-ment of foodservice will be covered. Cookingcompetencies include egg cookery, graincookery, sandwich preparation, pasta cook-ery, and preparation of simple and composedsalads, moderate-cost entrées, and cookingwith consideration for dietary needs andrestrictions.
INDIVIDUAL AND PRODUCTION PASTRIESBAKE-124 3 credits
Explore the steps for planning and conduct-ing quantity production for banquets andlarge functions. In this course, students learnhow to scale recipes for large-volume pro-duction for pastry buffet tables and retail set-tings. They also will create sheet cakes,French pastries, and buffet desserts.
INTRODUCTION TO À LA CARTE COOKINGCULP-115 3 credits
The foundation of cooking techniques andtheories from Culinary Fundamentals will beapplied in a production setting. Emphasis isplaced on individual as well as team produc-tion. The focus is on cooking fundamentals,ratios, and formulas in a professional kitchen.Multi-course menus will be prepared, with afocus on batch cooking as executed in an à lacarte-style service. (Prerequisite: CulinaryFundamentals/CULS-100.)
INTRODUCTION TO CUSTOMER SERVICE ROPS-200 1.5 credits
This course introduces the various styles oftable service and their histories, applications,advantages, and disadvantages. Topics cov-ered include the psychology of service, pro-fessional standards of performance fordining room personnel, the fundamentalskills required for service ware handling, theservice sequence, order taking, and guestrelations. Sanitation and safety in the diningroom are discussed, as is the identificationand correct use of all related equipment. Stu-
dents will also practice fundamental tableservice and participate in catering seminars.
INTRODUCTION TO GASTRONOMYARTS-111 1.5 credits
An introduction to the social, historical, andcultural forces that have affected or willaffect the culinary as well as the baking andpastry professions. Topics include the con-temporary challenges facing food profession-als in the twenty-first century and etiquetteas a social and professional discipline. Stu-dents will be expected to complete severalwritten assignments and present a groupresearch project.
INTRODUCTION TO MANAGEMENTMGMT-240 1.5 credits
An investigation of various management top-ics including leadership, training, motivation,delegation, problem solving, decision mak-ing, and conflict resolution as they relate tofoodservice establishments.
MATHEMATICS FUNDAMENTALSMGMT-099 non-credit
This course covers the basic math skillsneeded to successfully complete CulinaryMath. Topics will include mathematical oper-ations using whole numbers, fractions, deci-mals, and percents in a practical context.Problem solving will be emphasized as well asestimation for reasonableness of answers.Students who demonstrate a need for thiscourse will be required to pass this coursebefore proceeding to Culinary Math. “C”level competency is required for successfulcompletion.
MEAT IDENTIFICATION, FABRICATION,AND UTILIZATIONCULA-115 1.5 credits
This course will introduce the student to thesubject of meats and their application infoodservice operations, building a strongfoundation that supports the principles to belearned in the cooking courses to follow.
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Through lectures, demonstrations, hands-onactivities, and reviews, students will learnabout the muscle and bone structure of beef,veal, pork, lamb, and poultry; fabricationmethods for sub-primal and foodservice cuts;and proper tying and trussing methods. Lec-tures will introduce meat inspection, qualityand yield grading, costing and yield testing,purchasing specifications, and basic informa-tion concerning the farm-to-table trail. Dis-cussions will include preferred cookingmethods for all meats, proper knife selection,and butchery equipment. Sanitation andsafety standards will be stressed throughout.(Prerequisite: Culinary Fundamentals/CULS-100)
MENU DEVELOPMENTMGMT-242 1.5 credits
An analysis of menu development for food-service establishments. Topics to be coveredinclude: menu development, descriptions,layout, design, and pricing; sales mix; andstation balance. Students will critique andcreate menus from the perspective of con-cept, clarity, cost, price, and efficiency.
MODERN BANQUET COOKERYCULA-110 3.0 credits
This course examines the varied ways inwhich banquets and catering events may beexecuted. Terms relating to equipment, foodpreparation, service, and presentation will bediscussed. Students will prepare a menu eachday, following the principles and techniquesassociated with preparing and serving foodto large groups, as well as concentrating onprinciples of modern batch cookery. Anemphasis will be placed on maintaining qual-ity and foundational cooking methodology.Students will also learn how to organize,plan, and operate a banquet kitchen. Cook-ing applications are at a beginning level inpreparation for increased understanding offood production. (Prerequisite: Culinary Fun-damentals/CULS-100)
NUTRITIONARTS-243 1.5 credits
Examine the basic concepts and principles ofnutrition. In this course, students learn aboutbasic nutrients, food labeling, nutritionalprinciples, current issues in nutrition, and theapplication of nutritional principles to menudevelopment. Students will also be involvedin nutritional analysis of recipes.
PRINCIPLES OF DESIGNBAKE-113 1.5 credits
Study the basic concepts of figure, ground,line, contrast, pattern, proportion, color, sym-metry, movement, unity, and balance. Stu-dents learn the principles of two- andthree-dimensional design and develop lan-guage to analyze product design, plate pre-sentations, decoration, and packaging onvisual, tactile, and conceptual levels.
PRODUCT KNOWLEDGECULS-114 1.5 credits
An introduction to the identification and useof vegetables, fruits, herbs, nuts, grains, drygoods, prepared goods, dairy products, andspices in various forms. Explore both freshand prepared foods and learn to identify,receive, store, and hold products. Studentswill also learn to evaluate products for taste,texture, smell, appearance, and other qualityattributes.
RESTAURANT AND PRODUCTIONDESSERTSBAKE-252 3 credits
This course covers the preparation and serv-ice of hot and cold desserts with a focus onindividual desserts, à la minute preparations,and numerous components within onepreparation. Students will learn stationorganization, timing, and service coordina-tion for restaurant dessert production. Prod-ucts made will include frozen desserts, icecream, sorbet, glacés, individual plateddesserts, and desserts for functions and ban-
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quets. During the course, students willdevelop a dessert menu from the perspectiveof variety, costs, practicality, and how well itmatches the rest of the menu.
RESTAURANT OPERATIONS:BAKING AND PASTRYROPS-201 3 credits
This course is an examination of restaurantplated desserts, mignardises, and petits foursthat are assembled with a modern approachusing the latest technology and equipment.Classroom production will include itemsappropriate for a variety of uses, such as an àla carte menu, a banquet operation, and cof-fee service. Topics will include flavor pairing,menu planning, matching items to style ofoperation, and an introduction to à la carteand banquet production. Students will per-form moderate quantity production, beexposed to several styles of service, and beguided through the cross-utilization of prod-ucts, cost, and labor efficiency. They will alsopractice new presentation methods, focusingon fresh ingredients, simplicity of style withelegance, and efficiency of production.
SEAFOOD IDENTIFICATION AND FABRICATIONCULS-116 1.5 credits
An overview of the principles of receiving,identifying, fabricating, and storing seafood.Identification will involve round fish, flat fish,crustaceans, and shellfish. Topics includeknife skills, yield results, quality checks, prod-uct tasting, storage of various types of fish,techniques for fabricating cuts for profes-sional kitchens, special storage equipment,commonly used and underutilized species offish, fishing and aquaculture techniques, andhow to choose sustainable species.
SPECIALTY BREADSBAKE-202 3 credits
This course gives students the chance tolearn the principles and techniques of prepar-ing multi-grain breads, sourdoughs, bagels,pretzels, holiday or seasonal breads, and flatbreads. Special emphasis will be placed onregional breads and breads of the world;handling grains (such as soakers) for specialtybreads; mixing, shaping, and finishing spe-cialty breads; and learning innovative bakingmethods.
WINE STUDIESROPS-240 3 credits
An examination of the roles that wines playas quality beverages in professional foodser-vice operations. The course will emphasizestyles of wine from around the world, thetheory and practice of matching wine withfood, tasting wines, and organizing wineservice. Subjects to be explored include winesof the New World (Northern and SouthernHemispheres) and the Old World (Europe) aswell as purchasing, storing, marketing, andserving wines in a restaurant environment.Students will also participate in a restaurant-based wine and food tasting, which willbe used as the basis for a wine and foodpairing essay.
JUNIOR- AND SENIOR-YEARCOURSES (BPS DEGREES ONLY)
ADVANCED COOKINGCULA-401 3 credits
This course is designed to integrate students’culinary training, academic studies, and fieldexperience using fundamental cooking tech-niques, topics of contemporary significance,food science, aesthetics, and sensory percep-tion as frameworks. Advanced Cooking is anexamination of taste, cooking techniques,ingredients, and flavoring techniques. Build-ing on previous cooking courses, studentswill research and prepare representative
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regional menu items as well as complete anintensive analysis of the principles of cuisine.Short papers, a detailed project, menu devel-opment, and service reflective of a specificcuisine will be part of this course. (Prerequi-site: Formal Restaurant Service/ROPS-255)
ADVANCED PASTRYBAKE-401 3 credits
This course is designed to integrate students’training in baking and pastry arts, academicstudies, and field experience using funda-mental baking techniques, topics of contem-porary significance, food science, aesthetics,and sensory perception as frameworks.Advanced Pastry is an examination of taste,baking and pastry techniques, ingredients,and spices. Building on your previous bakingand pastry classes, students will researchrecipes, produce them for consumption, andevaluate them. Short papers, a detailed proj-ect, menu development, and service will be apart of this course. (Prerequisite: Beveragesand Customer Service/BAKE-255)
ADVANCED WINE STUDIESARTS-404 3 credits
Students will build upon the knowledge andcompetencies gained in Wine Studies. Thiselective course allows students to obtainmore detailed information about grape vari-eties, grape-growing regions, and wine-pro-ducing nations of the world. Students willalso enhance their base of knowledge aboutopportunities and challenges in the wineindustry to prepare them to become moreaccomplished managers and leaders. Stu-dents will have opportunities to learn—andbe tested on—”blind tasting” of severalwines. The course may include a restaurantvisit as the basis for a wine and food pairingessay, a case study analysis of a restaurantwine list chosen by each student, and writtencritiques of assigned readings addressingissues in the wine industry and wine culture.(Offered based on schedule and availability.
Prerequisite: a grade of “B-” or better inWine Studies/ROPS-240)
AMERICAN FREEDOM: A PEOPLE’SHISTORY OF THE CONSTITUTIONARTS-325 3 credits
This course examines the evolution of consti-tutionally protected rights in our nation’s his-tory, as well as the social, political, andeconomic forces that have helped shape thecreation and dissemination of those rights,and the extent to which those rights haveadvanced the cause of freedom in America.The course materials focus on the creation ofthe Constitution, the Bill of Rights, and con-stitutional amendments. Attention is paid tothe historical periods in which these amend-ments came to fruition and how the amend-ments and the Supreme Court decisions thatfollowed have helped shape American free-dom. The course concludes with an assess-ment of the relevance of the Constitution inthe 21st century.
ANTHROPOLOGY OF FOODENGL-404 3 credits
An examination of the relationship betweenfood and culture with a focus on the culturalrules of food consumption and how they canbe compared to the rules of music, dancing,and poetry. Course topics include the rela-tionships between food and religion, gender,folkways, mores, and life-cycle rituals.Emphasizing critical reading and writing, thiscourse gives students theoretical and empiri-cal exposure to food research in anthropol-ogy, folklore, history, and sociology. (Offeredbased on schedule and availability.)
BEVERAGE OPERATIONS MANAGEMENTROPS-299 3 credits
This upper-level course incorporates theoreti-cal and practical information on the organi-zation and creation of a beverage programwithin the overall operation of a hospitalitybusiness. Planning topics will include con-cept, identification of target market, and cre-
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ation of a beverage inventory. Managementtopics will include bar layout and operations,trend identification and product selection,costing and pricing, purchasing and inven-tory methods, and human resources man-agement. Emphasis will be placed oncost-control measures for beverages, inven-tory, and sanitation laws and practices. Inaddition, responsible beverage service willbe stressed in the form of a required TIPScertification.
BREWED: HISTORY, CULTURE, ANDPRODUCTIONARTS-340 3 credits
Through readings, tastings, and lectures, stu-dents will further advance their knowledgeof brewed beverages, including beer, sake,hard cider, and malt alternatives. The coursewill cover the chronological history of bever-ages; investigate the production, technology,and science behind beverages; and examineconsumer behavior, cultural impact, andthe role of brewed beverages in society.(Prerequisite: Beverage Operations Manage-ment/ROPS-299)
BUSINESS PLANNINGMGMT-407 3 credits
This course is designed for students who areinterested in developing a realistic businessplan. The business plan is the “who, what,where, when, how, and why” of a business;it is the road map to follow on the journey tosuccess. These plans are structured docu-ments that include all the details and particu-lars about a business concept. In this course,students will develop a business plan alongstandard lines, including information aboutproducts or services, staff, marketing, financ-ing, operating budgets, location, and facili-ties. This is an independent project in whichstudents work closely with the guidance ofthe instructor. (Offered based on scheduleand availability. Prerequisites: FinancialAccounting/MGMT-310 and Marketing andPromoting Food/MGMT-302)
CONSUMER BEHAVIORMGMT-350 3 credits
This course will focus on the study of con-sumer behavior using social science con-cepts. In addition, emphasis will be placed onbuyer decision-making; motivation and atti-tudes of consumers; brand, product, andservice attributes; perception; and purchas-ing behavior. (Prerequisite: Marketing andPromoting Food/MGMT-302)
CULINARY SCIENCECULA-301 3 credits
This elective laboratory course explores foodin its most fundamental physical ways. Itaddresses proteins, fats, carbohydrates, andwater, and the foods that contain thesemacronutrients. By the time students enterthe junior year, they have already studiednutrition and learned how macronutrientsaffect our body and health. In this class, theyapply how these same macronutrients formthe structure of all food and react duringcooking. In addition, students analyze sen-sory evaluation, preservation, food labeling,and current trends. (Prerequisite: ScienceFundamentals/ARTS-307)
CURRENT ISSUES INHOSPITALITY TECHNOLOGYMGMT-351 3 credits
This course explores trends and emergingtechnologies within the hospitality industry,with a focus on those that impact the foodand beverage industry. Students will exploreand evaluate a variety of technologies from amanagement perspective.
ECOLOGY OF FOODARTS-444 3 credits
The purpose of this interdisciplinary electivecourse is to teach culinarians how to thinkcritically about the food they serve and con-sume by understanding food as a product ofa dynamic relationship between humans andnature. It explores questions related to ourfood supply such as where was the foodgrown, how was the food grown, and what
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was involved in the processing and transport-ing of that food. The implications for nutri-tion and sustainability are also considered inthis exploration. (Offered based on scheduleand availability. Prerequisite: Science Funda-mentals/ARTS-307)
ELEMENTARY CHINESE I CHIN-310 3 credits
For students with no previous knowledge ofChinese. The course introduces students tothe official Chinese language called Man-darin by English speakers, Putonghua in thePeople’s Republic of China, and Guo-yu inTaiwan. It aims to help students obtain anadequate grasp of basic language skills inboth spoken and written Chinese and to lay agood foundation for further study. At such aproficiency level, students will be able to talkwith native Chinese speakers in daily-life set-tings and write on simple topics. In addition,this course will help students to achieve abetter awareness of Chinese culture and soci-ety, which will form an important aspect of atruly global perspective expected of today’scollege graduates.
ELEMENTARY CHINESE IICHIN-320 3 credits
Designed for students with previous knowl-edge of Mandarin or who have successfullycompleted Elementary Chinese I. This coursewill further develop students’ proficiency inChinese by raising their reading and writingability to a higher level by continuing todevelop Chinese vocabulary, expanding read-ing comprehension, and encouraging exten-sive Chinese conversation. Emphasis will beplaced on everyday topics and common pat-terns so that students maintain a comfort-able grasp of communicating in Chinese. Asan inseparable element of learning the lan-guage, Chinese culture will be introducedalong with associated topics in each lesson.Students will use information learned in the
course to present speeches based onassigned topics. (Prerequisite: ElementaryChinese I /CHIN-310)
ELEMENTARY FRENCH IFREN-310 3 credits
For students who have had little or no previ-ous exposure to the language. This course isa foundation in spoken and written French,listening and reading comprehension, gram-matical usage, and cultural backgrounds.Class will be conducted in French and stu-dents will spend weekly sessions in a lan-guage laboratory.
ELEMENTARY FRENCH IIFREN-320 3 credits
A continuation of Elementary French I. Thiscourse is a foundation in spoken and writtenFrench, listening and reading comprehen-sion, grammatical usage, and cultural back-grounds. Class will be conducted in Frenchand students will spend weekly sessions in alanguage laboratory. (Prerequisite: Elemen-tary French I /FREN-310)
ELEMENTARY ITALIAN I ITAL-310 3 credits
For students who have had little or no previ-ous exposure to the language. This course isa foundation in spoken and written Italian,listening and reading comprehension, gram-matical usage, and cultural backgrounds.Class will be conducted in Italian and stu-dents will spend weekly sessions in a lan-guage laboratory.
ELEMENTARY ITALIAN II ITAL-320 3 credits
A continuation of Elementary Italian I. Thiscourse is a foundation in spoken and writtenItalian, listening and reading comprehension,grammatical usage, and cultural back-grounds. Class will be conducted in Italianand students will spend weekly sessions in alanguage laboratory. (Prerequisite: Elemen-tary Italian I /ITAL-310)
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ELEMENTARY SPANISH I SPAN-310 3 credits
For students who have had little or no previ-ous exposure to the language. This course isa foundation in spoken and written Spanish,listening and reading comprehension, gram-matical usage, and cultural backgrounds.Class will be conducted in Spanish and stu-dents will spend weekly sessions in a lan-guage laboratory.
ELEMENTARY SPANISH IISPAN-320 3 credits
A continuation of Elementary Spanish I. Thiscourse is a foundation in spoken and writtenSpanish, listening and reading comprehen-sion, grammatical usage, and cultural back-grounds. Class will be conducted in Spanishand students will spend weekly sessions in alanguage laboratory. (Prerequisite: Elemen-tary Spanish I /SPAN-310)
FEASTING AND FASTINGIN LATIN AMERICA ARTS-330 3 credits
This liberal arts elective explores the role offeasting and fasting in Latin American cultureand literary traditions from pre-Colonialtimes to the twentieth century. This includesan examination of the relationship betweenfood consumption, religious practices, ritualsof passage, gender roles, and culinary tradi-tions in Latin America.
FIELD EXPERIENCE AND ACTION PLANMGMT-409 3 credits
This Independent Study elective course offersstudents the opportunity to explore a keyissue in the community. Students will select alocal agency for which to volunteer; keep ajournal of their experience; and develop apaper analyzing their experience, the largersocial issues that the agency addresses, andthe personal changes that resulted frominvolvement with the agency. (Enrollmentonly by permission of the associate dean forliberal arts and the instructor of the course.Offered based on schedule and availability.)
FINANCE MGMT-360 3 credits
This course is designed to provide studentswith an understanding of basic finance. Itcovers various topics such as time value ofmoney, capital budgeting, business evalua-tion, the cost of capital, capital structure, andrisk analysis. Emphasis will be placed ondeveloping analytical skills necessary formaking decisions relevant to the hospitalityindustry. (Prerequisite: Financial Account-ing/MGMT-310)
FINANCIAL ACCOUNTINGMGMT-310 3 credits
This course provides an introduction toaccounting theory and concepts that will laythe foundation for the preparation of finan-cial statements. Students will learn how torecord, process, and summarize financialtransactions. Emphasis is placed on thepreparation of the income statement, bal-ance sheet, statement of owner’s equity, andstatement of cash flows for a sole proprietor-ship, partnership, and corporation. Thiscourse includes an interactive componentusing accounting software to reinforce theconcepts discussed.
FOODSERVICE MANAGEMENT MGMT-320 3 credits
This course will integrate material taught inmany other classes into a capstone project.Guided by their professor, students willdesign and execute an event that is marketedto the public. They will also analyze casestudies distributed by the instructor. Classtopics will include menu design, beveragetrends, marketing strategies, facilities design,energy management, budgeting, forecast-ing, purchasing, inventory control, and thehistory of hospitality in the United States. Thiscourse is designed to expose the student tothe skills needed to be an effective leaderwithin the hospitality industry. (Prerequisites:Financial Accounting/MGMT-310; Food,
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Wine, and (Agri)culture/ARTS-350; HumanResource Management/MGMT-401; andMarketing and Promoting Food/MGMT-302)
FOODSERVICE MANAGEMENTIN HEALTH CAREMGMT-411 3 credits
This course is an introduction to the foodser-vice operations and management in healthcare facilities, including, but not limited to,medical centers, community hospitals, nurs-ing homes, rehabilitation centers, assistedliving facilities, and other health care institu-tions. Emphasis will be placed on analyzingthe operations of several foodservice depart-ments, identifying and measuring patient/customer satisfaction, defining clinical nutri-tion care management, comparing fooddelivery systems, and identifying trends inhealth care reform and legislation. Studentswill analyze cases studies, participate in fieldtrips to local health care institutions, andidentify skills required to operate a foodser-vice enterprise in the health care field. Theywill also complete a capstone project: evalu-ate major components of a foodservice oper-ation in a chosen health care facility. Thiscourse will prepare students to be competententry-level managers in health care facilities.
FOODSERVICE TECHNOLOGYMGMT-420 3 credits
An overview of the information needs offoodservice establishments, with a focus onsoftware applications for restaurant opera-tions, including point of sale (POS) systems. Inaddition, students will review the selectionand implementation of systems and examineeffective use of technology in the foodserviceindustry.
FOOD, WINE, AND (AGRI)CULTUREARTS-350 2 credits
Through assigned readings, lectures, class-room activities, and local site visits, studentsexplore the journey of our food from itssources to its final destinations and critically
examine the complexities of the local andglobal food systems. They learn to evaluatethe sociological, political, and economic evo-lution of historical and current trends in thefood system. Through written assignments,students learn to understand and synthesizethe relationships between food and wine,culture, history, and the terroir. Students areintroduced to the depth and breadth of socialdynamics and cultural norms within the hos-pitality industry.
FOOD, WINE, AND (AGRI)CULTURE TRIPARTS-403 1 credit
In this three-week field research course,students visit wineries; processing plants;poultry, fish, and meat farms; restaurants;educational institutions; and historical sites.They compare and contrast the various meth-ods of food production, food distribution,and purchasing, and how they relate to cur-rent business practices and the culture andsense of place of each individual destination.This course is the companion to Food, Wine,and (Agri)culture. The two courses must betaken consecutively. Depending on the sizeof the class and the season of the year, fieldresearch trips will potentially go to NorthernCalifornia, Southern California, and thePacific Northwest. There is also the possibilityof trips to Italy, Spain, France, and China.Announcements will be made regardingwhich destinations are available to specificclasses. (Prerequisite: Food, Wine, and(Agri)culture/ARTS-350)
HISTORY AND CULTURES OF ASIAARTS-401 3 credits
An examination of the major historical andgeographical developments in Asia and waysin which these developments have affectedthe creation of various cultural patterns. Top-ics will include the plurality of cultures ofAsia, and global interdependency and reac-tions to it.
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HISTORY AND CULTURES OF EUROPEARTS-301 3 credits
An exploration of the major historical andphilosophical developments that haveshaped the European and western experi-ence. Topics will include the European Union,Christianity, systems of government, Enlight-enment, Revolution, and Nationalism.
HISTORY AND CULTURES OF THEAMERICASARTS-302 3 credits
An examination of the historical and culturalunderpinnings of the societies that constitutethe Americas. Conceptually, the class dis-cusses the collision of the indigenous people,the Europeans who came, and the Africanslaves who were brought against their will,and how these cultures have come to shapethe Americas. Inherent in this endeavor is aneffort to understand not only our own cul-ture, but those of Latin America as well. Aswe proceed through the twenty-first century,the global community takes on increased sig-nificance, and so we must make an effort tounderstand the historical and cultural devel-opments of other nations. Moreover, inunderstanding the past of others, wedevelop a greater appreciation of ourselvesas a nation in an increasingly interrelatedworld.
HONORS THESIS SEMINARARTS-415 3 credits
This elective is a seminar that focuses on theinvestigation of a topic of the student’schoice, using library resources to effectivelyreference both online and print sources. Itwill also include an examination of biblio-graphic material, interviews, journals, andencyclopedias. Students will develop aresearch proposal, write an annotated bibli-ography, produce a final 20-page researchpaper, and do a research presentation.Research exercises will be assigned through-out the semester and two drafts of the paper
will be peer-reviewed and discussed in class.A major component of the class will be shar-ing and discussing students’ works-in-progress. (Enrollment by permission of theinstructor. Offered based on schedule andavailability. Prerequisite: a grade of “B”or better in Literature and Composition/ENGL-300)
HUMAN RESOURCE MANAGEMENTMGMT-401 3 credits
An analysis of the legal, operational, and psy-chological considerations in recruiting, select-ing, hiring, training, compensating,developing, disciplining, evaluating, and ter-minating employees. Other topics willinclude workforce demographics, employeeilliteracy, substance abuse in the workplace,affirmative action, workers with disablingconditions, workforce stress, human resourceplanning, collective bargaining, and safetyand equity considerations. Students will alsoanalyze cases, solve actual or simulated per-sonnel problems, and investigate successfulpractices in these areas.
INDEPENDENT STUDY1, 2, or 3 credits
Individual research on a topic of a student’sinterest under the supervision of a facultymember. Students registering for this coursewill need to develop a Study Contract withan individual faculty member and obtain per-mission from the appropriate associate dean.Independent Study can be taken during thefreshman, sophomore, junior, or senior year.(Offered based on schedule and availability.)
INTERMEDIATE FRENCH FREN-350 3 credits
This course focuses on the development oflistening, speaking, reading, and writing skillsthrough conversation, written assignments,and selected readings on a variety of topics.Students also gain knowledge of Frenchvocabulary, grammar, and culture. Class willbe conducted in French and students will
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spend weekly sessions in a language labora-tory. (Prerequisite: Elementary French II/FREN-320)
INTERMEDIATE ITALIANITAL-350 3 credits
This course focuses on the development oflistening, speaking, reading, and writing skillsthrough conversation, written assignments,and selected readings on a variety of topics.Students also gain knowledge of Italianvocabulary, grammar, and culture. Class willbe conducted in Italian and students willspend weekly sessions in a language labora-tory. (Prerequisite: Elementary Italian II/ITAL-320)
INTERMEDIATE SPANISH SPAN-350 3 credits
This course focuses on the development oflistening, speaking, reading, and writing skillsthrough conversation, written assignmentsand selected readings on a variety of topics.Students also gain knowledge of Spanishvocabulary, grammar, and culture. Class willbe conducted in Spanish and students willspend weekly sessions in a language labora-tory. (Prerequisite: Elementary Spanish II/SPAN-320)
INTRODUCTION TO CREATIVE WRITINGENGL-407 3 credits
This course will introduce students to thebasic facets of creative writing—principally,poetry and short fiction. Students will readwork by classic and contemporary authors,discuss how to recognize and implement per-tinent aspects of form and style, producetheir own creative writing in multiple stylesand genres, and learn how to more effec-tively discuss and critique peer writing. Theenergy in the classroom will be focused oncreativity, and students will be encouraged topush the limits of their imaginations.(Prerequisite: Literature andComposition/ENGL-300)
INTRODUCTION TO FOOD JOBSARTS-275 1 credit
This elective course will introduce the exten-sive range of career opportunities availablewhen you earn a bachelor’s or associatedegree from the CIA. It will enable you toevaluate your own unique skills and intro-duce you to the wide range of career optionsthat are readily available in the exciting worldof food. (Offered based on schedule andavailability.)
ITALIAN RENAISSANCE ANDBAROQUE ARTARTS-304 3 credits
Students will explore the historical contextand major themes of the visual culture pro-duced in Italy in the 16th, 17th, and 18thcenturies. They will also develop their critical,analytical, and writing skills by studyingworks of art via slides and museum visits.Emphasis will be placed on representativeartists of the Renaissance and Baroqueperiods, with special attention given toBrunelleschi, Michelangelo, Leonardo, Raf-faello, Caravaggio, Carracci, A. Gentileschi,Bernini, Borromini, and Canova.
LEADERSHIP AND ETHICSMGMT-410 3 credits
This course will examine the intersection ofleadership and ethics in business. Studentswill examine the skills needed for effectiveleadership, the ethical dilemmas of leader-ship, the foundation and context of moralchoice, the moral implication of decisionmaking, and the impact upon staff morale,personal integrity, and citizenship. The pur-pose of the course is to develop an under-standing of the student’s own leadershipstyle and preferences, make visible the ethicalchallenges and decisions facing leaders,examine the leadership role in sharing the
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organization’s ethical culture, and exploreseveral alternative methods of ethical deci-sion making.
LITERATURE AND COMPOSITIONENGL-300 3 credits
This course advances critical reading, think-ing, and writing abilities through the studyof literature. While acquiring requisitevocabulary, skills, and background knowl-edge, students will learn how to read literarytexts more perceptively and how texts gen-erate meaning. Students will communicatethis learning through critical essays exploringspecific literary texts. Readings may includenovels, essays, short fiction, poetry, anddrama. Class sessions will introduce andenforce key elements of information literacy.
MANAGERIAL ACCOUNTINGMGMT-365 3 credits
This course involves the interpretation andanalysis of financial reports used in businessorganizations. It covers various topics suchas implementing internal controls, budget-ing, conducting break-even analysis, andperforming financial statement analysis.Emphasis is placed on how managementuses financial data to support business deci-sions related to the hospitality industry. (Pre-requisite: Financial Accounting/MGMT-310)
MARKETING AND PROMOTING FOODMGMT-302 3 credits
An examination of the principles of pricing,placing, product development and enhance-ment, market planning, target marketing,and purchasing. Topics will include forecast-ing, market research, competitive analysis,market segmentation, and promotional mixas they affect marketing food, restaurants,and services. The challenges and opportuni-ties of advertising, public relations, sales pro-motion, and personal selling will also becovered. Students will develop a specificmarketing plan as well as analyze the currentmerchandising plans for food products andservices used in the United States.
ORGANIZATIONAL BEHAVIORMGMT-301 3 credits
Organizational behavior (OB) is the study ofpeople at work, as well as group behavior inthe workplace and the culture of the organi-zation itself. These are all seen as contribut-ing factors to three measures of employeeperformance: productivity, absenteeism, andturnover. The OB discipline is based on a largenumber of scientifically based research stud-ies used to accurately predict “cause andeffect” of certain individual and groupbehaviors that occur in the workplace. By itsvery nature, it is a deliberate blend of the sci-entific and the practical—an applied sciencein the truest sense. Classes will combinethese two components of OB—the researchand its applications—to understand howthey improve the functioning of organiza-tions and the satisfaction of the people whowork there.
PERSONAL FINANCEMGMT-175 3 credits
This introductory elective course will focus onpersonal financial management conceptsincluding banking, budgeting, consumercredit, consumer purchasing, investments,housing, retirement planning, insurance, andbasic tax planning. Emphasis will be placedon the development of short-term,midrange, and long-term financial plansand the creation of a personal financialportfolio. (Prerequisite: Financial Account-ing/MGMT-310)
PRINCIPLES OF MACROECONOMICS ARTS-320 3 credits
This is a survey course in the theory and appli-cation of macroeconomics. In contrast withmicroeconomics, macroeconomics focuseson aggregate behavior, or the behavior of theeconomy as a whole. The student will beintroduced to methods of economic reason-ing and the variety of ways economistsdevelop models based on observed behavior.The focus throughout the semester will be
88 | Junior- and Senior-Year Courses
the understanding of the relationshipbetween economics and policy, whichrequires an understanding of history andinstitutions. The course develops a theoreticalframework for macroeconomic analysis andapplies this theory to practical domestic andinternational economic policy problems,specifically: unemployment, inflation, busi-ness cycles (fluctuations in the economy),and growth.
PRINCIPLES OF MICROECONOMICS ARTS-310 3 credits
This is a survey course in the theory and appli-cation of microeconomics. In contrast tomacroeconomics, microeconomics focuseson individual decision-making. The focusthroughout the semester will be the under-standing of the relationship between eco-nomics and policy, which requires anunderstanding of history and institutions.The course topics focus on microeconomicissues and problems such as competition andmonopoly, pricing, consumer demand, andproducer supply. The course develops a theo-retical framework for microeconomic analysisand applies this theory to practical domesticand international economic policy problems.
PROFESSIONAL FOOD WRITINGENGL-401 3 credits
In this elective course, students write a varietyof pieces for professional food and beveragepublications and general interest magazines.They also develop research skills with anemphasis on examining trends in the food-service and hospitality industry as well as ana-lyzing publications for reader profile, voice,content, structure, and style. In addition, stu-dents will create a portfolio of their work,including feature and news articles, personal-ity profiles, book and restaurant reviews,recipes, and food narratives. (Offered basedon schedule and availability.)
PSYCHOLOGY OF HUMAN BEHAVIORARTS-306 3 credits
An introduction to various schools ofthought that explain why people behave theway they do. Topics covered in the courseinclude personality, motivation, memory,learning, perception, nature, nurture, andadaptation.
READING FILMARTS-424 3 credits
Students will examine film as a unique story-telling medium, and jump into the academicconversation of film analysis through in-classdiscussions, projects, and a final paper. Thecourse’s arc follows one of many possiblepaths through a group of films and examinesthe relationship each film has with those thatprecede and follow, including how particulardirectors are influenced by earlier works(both their own and that of others), and how,because of the intertextuality of the medium,film transcends barriers created by genre,geography, and time. For each film, studentswill examine directorial intent and study theeffects of and motivations for directorialchoices and how the synthesis of elementsthat come together in a film (adaptation, cos-tuming, lighting, script, acting, cinematogra-phy, etc.) combine to create meaning. Whenapplicable, students will read and discuss thenovels from which a particular film is adaptedand/or view corresponding or otherwiserelated films. In addition to the in-class proj-ect and final paper, students will be responsi-ble for quizzes, exercises, and weekly writingassignments. (Prerequisite: Literature andComposition/ENGL-300)
SCIENCE FUNDAMENTALS ARTS-307 3 credits
This course will emphasize the developmentof basic scientific skills in the larger disciplinesof biology, biochemistry, and chemistry, andwill enhance students’ ability to understandthe living world. It will serve as a prerequisitefor science-related courses as well as provide
Junior- and Senior-Year Courses | 89
students with the basis upon which to evalu-ate and better comprehend written scientificmaterial from a variety of sources. This is oneof the courses students can choose to satisfythe math/science component of the requiredliberal arts distribution.
SCIENCE OF NUTRITIONARTS-343 3 credits
Foods and eating patterns have beenobserved and noted since ancient times, butit was not until the early 1900s that nutritionbecame an accepted science. In this electivecourse, students will learn the science behindnutrition and explore the physiology of nutri-tion in depth. Beginning with a brief explana-tion of basic chemistry, the course will thencontinue with a review of normal digestionand metabolism on a cellular level. Diseasesthat are impacted by nutrition will also bediscussed. This course is designed for themotivated student who wants a deeperunderstanding of nutrition beyond the culi-nary perspective and the information neces-sary to be an integral part of a foodserviceteam in various settings. (Offered based onschedule and availability. Prerequisite:a grade of “C” or better in ScienceFundamentals/ARTS-307)
SENIOR THESIS: BAKING ANDPASTRY ARTSARTS-405 3 credits
An investigation of a topic of the student’schoice using library resources and otherstrategies to understand and evaluate thestudent’s project and the evolving scholarshipin the field. Techniques in Senior Thesis willinclude the examination of bibliographicmaterial, interviews, books, journals, andonline resources to assemble a research plan.A final project with a significant written com-ponent will be assigned. (Enrollment only bypermission of the associate dean for liberalarts and the course instructor. Offered basedon schedule and availability.)
SENIOR THESIS: CULINARY ARTSARTS-410 3 credits
An investigation of a topic of the student’schoice using library resources and otherstrategies to understand and evaluate thestudent’s project and the evolving scholarshipin the field. Techniques in Senior Thesis willinclude the examination of bibliographicmaterial, interviews, books, journals, andonline resources to assemble a research plan.A final project with a significant written com-ponent will be assigned. (Enrollment only bypermission of the associate dean for liberalarts and the instructor of the course. Offeredbased on schedule and availability.)
SHAKESPEARE: PLAY ANDPERFORMANCEARTS-360 3 credits
This elective is an exploration of Shake-speare’s plays as cultural phenomena, focus-ing on critical reading of the texts and therelationship between text and performancein popular film adaptations. It will accommo-date both students new to Shakespeare andthose with prior interest and background.Weekly seminar meetings will involve closereading of plays from all four Shakespeareangenres (comedies, tragedies, histories, andromances), as well as viewing and discussionof film versions by directors such as OrsonWelles, Kenneth Branagh, Peter Greenaway,and Akira Kurosawa. (Prerequisite: Literatureand Composition/ENGL-300)
SOCIAL PSYCHOLOGYARTS-308 3 credits
An examination of how the behaviors,thoughts, and feelings of the individual areinfluenced by the presence of other persons.Topics such as attitude formation andchange, altruism and aggression, interper-sonal attraction and love, stereotypes andprejudice, and criminal justice and conformitywill be discussed. In addition, various empiri-cal research methods will be examined andapplied to these topics.
90 | Junior- and Senior-Year Courses
SPIRITS AND PRINCIPLES OF MIXOLOGYROPS-300 3 credits
This course incorporates theoretical andpractical information about how to tend bar.Topics to be covered include the tasting ofdifferent spirits, cocktail-making theory, bar-tending equipment, and drink making. Stu-dents will also discuss how to create classicand modern cocktails, as well as distillation,beverage trends, and beverage history.(Prerequisite: Beverage Operations Manage-ment/ROPS-299)
SURVEY OF MATHEMATICS ARTS-305 3 credits
This course is an introduction to selected top-ics in college-level mathematics. Topics dis-cussed will include, but are not limited to:logic, algebra, graphing and modeling, prob-ability, and statistics. Specialized topics maybe included at the discretion of the instructor.This is one of the courses students canchoose to satisfy the math/science compo-nent of the required liberal arts distribution.
WOMEN IN LEADERSHIPMGMT-406 3 credits
This elective course explores the nature andpurpose of women and leadership from avariety of disciplines and perspectives. Topicsinclude the women’s rights movement, thegrowth of feminism, the contributions ofwomen to business and the foodserviceindustry, women’s challenges in other cul-tures, and a variety of other contemporarysubjects. Current issues and trends are exam-ined from historical, cultural, political, andethical perspectives. Analysis and synthesisare used to apply information from a varietyof resources to issues facing women whohold or seek leadership roles. Strategies fordeveloping effective leadership are inte-grated throughout the course. (Offeredbased on schedule and availability.)
Faculty and Staff | 91
FACULTY AND STAFF
At the CIA, students benefit from a curriculum developed by an international faculty
composed of experts in their fields. CIA faculty and staff members were a vital part of
the American teams that won three consecutive world championships at the interna-
tional Culinary Olympics and the Culinary World Cup.
The college’s faculty and administrators have won numerous honors and awards,
and have written many highly acclaimed culinary texts, includingThe Professional
Chef ® , The Professional Chef’s® Techniques of Healthy Cooking, Baking and Pastry: Mastering
the Art and Craft, An American Bounty, The Professional Chef’s® Knife Kit, Garde Manger:
The Art and Craft of the Cold Kitchen, At Your Service, Culinary Math, and Exploring Wine.
For a legend of professional certifications, please see page 137.
BOARD OF TRUSTEESRichard BradleyChairman of the Board
Charlie Palmer ’79Vice Chairman
Melinda R. RichSecretary
Jon LutherTreasurer
Patricia AntonRobert BerensonElizabeth BlauRalph BrennanFred Carl, Jr.Carla CooperPatricia Dailey Lori Daniel ’79Lorna DonatoneFrank J. Fahrenkopf, Jr.Michael KaufmanThomas A. KellerTakeshi KohjimaArthur MaxwellRichard MazerCharles Merinoff II
Robert A. MuhHarold RosserMartin SutterRoy Yamaguchi ’76
TRUSTEES EMERITIWilliam C. AntonChairman Emeritus
Donald AxleroadFrank Arthur Banks ’57Jeffrey P. BerlindAugust J. Ceradini, Jr.Chairman Emeritus
Lee A. Cockerell Barry E. Colman ’83Dr. John J. ConnollyChairman Emeritus
Walter ContiChairman Emeritus
John N. DalyMarcel Desaulniers ’65Sebastian J. DiMeglioJames DohertyJohn R. FarquharsonDaniel A. Gescheidle
92 | Faculty and Staff
Karl KilburgAbigail KirschPeter KleiserTed J. KleisnerCharles La ForgeRichard LavinDr. Barbara LawrenceHerman LeavittRonald N. MagruderTony MayM. Cameron Mitchell ’86Chairman Emeritus
John L. PattenMargaret E. Happel PerryAlan R. PlasscheChairman Emeritus
Richard J. Ripp ’55Harris H. RusitzkyChairman Emeritus
Arno B. SchmidtJohn L. SharpeRichard SmuckerArnym Solomon ’69Rodney Stoner ’65Donald G. ToberNick ValentiChairman Emeritus
Joseph W. VannucciKevin Zraly
HONORARYTRUSTEESPaul BocuseChristopher (Kit) GoldsburyBarron HiltonWilliam N. HulettI. Pano Karatassos ’60J. Willard Marriott, Jr.John Profaci, Sr.James D. Robinson IIIAllan SchumanCharles E. Williams
STAFF
President and CabinetDr. L. Timothy Ryan ’77President, EdD, MBA, BS, AOS, CMC,AAC
Greg DrescherVice President—Strategic Initiativesand Industry Leadership
Mark Erickson ’77Provost, MBA, BS, AOS, CMC
Dr. Victor A. L. GielisseVice President—Advancement and Busi-ness Development, DBA, MBA, BS,CMC, AAC, CFBE, CHE
Bruce D. HillenbrandVice President—Admissions andMarketing, MBA, BA
Richard MignaultVice President—Administration andShared Services, BA
Charles A. O’Mara Senior Vice President—Finance andAdministration, MBA, BS, CPA
Alice-Ann SchusterAssociate Vice President and Dean—Student Affairs, MS, BS
Rick TietjenAssociate Vice President—Planning andOperations Support, MBA, BS
Educational AdministrationBrad Barnes ’87Senior Director—Continuing Educationand NAFEM Professor, AOS, CMC,CCA, AAC
Dr. Denise BauerAssociate Dean—Liberal Arts, PhD, MA, BA
Susan CussenAssociate Vice President—BranchCampuses, MBA, BS
Faculty and Staff | 93
Emily FrancoDirector— Cornell School of HotelAdministration-The Culinary Instituteof America Alliance, BS
Dr. Annette Graham ’88Associate Dean—BusinessManagement, PhD, MS, BBA, AOS
Marc Haymon ’81Associate Dean—Baking and Pastry Arts,AOS, CMB, CHE
Lou JonesAssociate Dean—CulinaryFundamentals and Assessment,BPS, MBE, MC
Wendy KarnDirector—Faculty Staffing and Schedul-ing, BS, AS
Dr. Kathleen M. MergetDean—Liberal Arts and Business Management, PhD, MA, BS
Thomas E. PeerSenior Director—Food and BeverageOperations, BPS, AAS, CMC, CCE,AAC
Jennifer Purcell ’96Associate Dean—Restaurant Educationand Operations, MS, BPS, AOS, CHE
Charles M. RascollAssociate Dean—CulinarySpecializations
Thomas Vaccaro ’85Dean—Baking and Pastry Arts,AOS, CMB, CEPC, CHE
Brendan Walsh ’80Dean—Culinary Arts, CHE
Jennifer WrageDirector—Learning Strategies, MS, BS
Sharon ZralyDirector—Academic Assessment andAccreditation, MA, BA
Student ServicesDennis MacheskaAssociate Dean—Students, MPA, BA
Daria PapaliaDirector—Counseling, PhD, MA, BA
Kenneth TurowAssociate Dean—Residence Life, MS, BA
David C. WhalenAssociate Dean—Student Activities,Recreation, and Athletics, MEd, BS
AdministrationLori Abendschein ’95Executive Assistant to the President and Liaison to the Board of Trustees,MA, BPS, AOS
Rachel C. BirchwoodDirector—Admissions, MEd, BS
Nancy CollazoDirector—Continuing EducationMarketing, BS
Richard CullenDirector—Campus Safety
Donna DaviesDirector—Web Marketing,BS, AS, MCIWD
Nathalie FischerDirector—Publishing, BS
Kathleen GailorDirector—Financial Aid, MS, BS
Shay GarriochDirector—HR Administration, BComm,SPHR
Peg GrahamAssociate Director—Dining Services,AAS
Lee Ellen Hayes Senior Advancement Officer, BS
94 | Faculty and Staff
James HeiseySenior Advancement Officer,MA, BA
Stephan Hengst ’00Director—Marketing Communications,BPS, AOS
Wendy HigginsDirector—Career Service, BS, AAS
Thomas Hirst Director—Facilities, MS, BS
David Kamen ’88Project Manager—CIA Consulting,BPS, AOS, PC III, CEC, CCE CHE
Chet KoulikRegistrar, MA, BS
Laurie LecomteDirector—Enrollment Services, BA
Lawrence LopezDirector—International Affairsand Student Organizations, BS
Dr. Christopher Loss ’93Director—Menu Research andDevelopment, PhD, MS, BS, AOS
Bradley Matthews ’74Director—Purchasing and StoreroomOperations, BS, AOS
Katherine MillerDirector—Health Services, MS, BSN,RN
Joseph MoranoDirector—HR Faculty Relations, JD, BA
Vincenza MuellerDirector—HR Organizational Effective-ness, MA, BA
Terri Ann ParksDirector—Regional Recruitment, BA
Lily RopesDirector—Degree Programs Marketing,BA
Cindy ScofieldDirector—Support andProgramming Services, MS, BS, AS
Terri TottenDirector—Creative Services, BS
Inder Vir SinghAssociate Vice President—Information Technology, MBA, BS
Mary Ann StearnsDirector—HR Employee Relations, BS
Steve StromDirector—Finance and Administration,MBA, BS, CPA
Linda TerwilligerBursar
Faculty and Staff | 95
PRESIDENT AND CABINET
DR. L. TIMOTHY RYAN ’77, CMC, AAC, PRESIDENTEducation: EdD, University of Pennsylvania,
Penn Graduate School of Education,
Philadelphia, PA. MBA, University of New
Haven School of Business Administration.
BS, University of New Haven. AOS, CIA.
Professional Experience: Executive Vice
President, Vice President of Education,
Director of Culinary Education, Department
Head for Culinary Education, Chef-Instruc-
tor, CIA. Assistant Chef, Ben Gross’ Restau-
rant, Irwin, PA. Executive Chef, La
Normande, Pittsburgh. Awards: Lifetime
Achievement Award, Foodservice Educators
Network International, 2012. Farm-to-Table
Award, The Valley Table, 2012. Who’s Who of
Food & Beverage in America, James Beard
Foundation, 2010. Silver Plate Award, Inter-
national Foodservice Manufacturers Associa-
tion, 2009. Sharing Culinary Traditions
Award, American Academy of Chefs, 2009.
Award of Excellence, Entreprenuer of the
Year, International Association of Culinary
Professionals, 2007. Chef of the Year, ACF,
1998. Presidential Medal and Honorary Life
Member, World Association of Cooks Soci-
eties, 1998. NAFEM Honorary Doctorate of
Foodservice Medallion, 1997. Four Gold
Medals and the World Championship in the
Hot Food Competition, International Culi-
nary Competition, Germany, 1988. Two team
Gold Medals, Salon Culinaire Mondial,
Basel, Switzerland, 1987. Team Grand Prize,
Culinary World Cup Competition, Luxem-
bourg, 1986. Two Gold Medals and Silver
Cup, International Culinary Competition,
Germany, 1984. Honor Roll of American
Chefs, Food & Wine magazine, 1983. Person
of the Year, National Fisheries Institute, 1983.
Gold Medals, Gourmet Fair, Japan, 1983.
Grand Prize of Show, International Fein-
schmecker Parade, Austria. Gold Medals,
1982 Eastern Regional Olympic Tryouts,
1982; Pittsburgh Culinary Arts Salon, 1981.
Author: The Culinary Olympics Cookbook, 1984
and 1988 editions. Member:Trustee,
National Restaurant Association Educational
Foundation. Director, Charlie Trotter Educa-
tional Foundation. Member, Dunkin’ Brands
Nutritional Advisory Board. Past Trustee,
Papa Gino’s, Inc. Past Director, Health
Quest, Poughkeepsie, NY; Produce Market-
ing Association; The Community Fund of
Dutchess County; The Poughkeepsie Insti-
tute; Hudson Valley Foodworks; Tavolo. Past
Vice President, President, and Chairman of
the Board, ACF. Board Member, Hudson
Valley Foodworks. Team Captain, 1988 U.S.
Culinary Team. Team Manager, 1987 U.S.
Team, Salon Culinaire Mondial. Team Cap-
tain, 1986 U.S. Team, Culinary World Cup
Competition. Team Manager, U.S. Team,
International World Culinary Arts Festival;
1984 U.S. Culinary Team. Editorial Advisory
Committee Member, Cheers, Seafood Business,
and Take Out Business magazines. Past Mem-
ber and Chairman, The National Culinary
Review.
GREG DRESCHER, VICE PRESIDENT—STRATEGIC INITIATIVES AND INDUSTRYLEADERSHIPEducation: University of the Pacific, Stockton,CA. Professional Experience: ExecutiveDirector of Strategic Initiatives, Senior Direc-tor of Strategic Initiatives, Director of Educa-tion, CIA, St. Helena, CA. Co-Founder,Director, Program Chairman, OldwaysPreservation & Exchange Trust, Boston, MA.National Program Director, Associate Direc-tor, American Institute of Wine & Food, SanFrancisco, CA. Writer, Production Designer,PBS affiliate KOCE-TV, Huntington Beach,CA. Awards: Best Webcast, Savoring the Best of
96 | Faculty and Staff
World Flavors, Volume III, James Beard Founda-tion, 2009. Best Webcast, Savoring the Best ofWorld Flavors, Volume I, James Beard Founda-tion, 2007. Silver Spoon Award, Food Arts,2006. Who’s Who of Food and Beverage inAmerica, James Beard Foundation, 2005.Member: Board of Executives, Robert Mon-davi Institute for Wine and Food Science,University of California, Davis. ExternalAdvisory Board, Agricultural SustainabilityInstitute, UC Davis. Board of Advisors, UCDavis Olive Center. Award Board, JamesBeard Foundation. Accademia dei Georgofili,Florence, Italy. Past Member, Committee onStrategies to Reduce Sodium Intake, Instituteof Medicine, National Academy of Sciences.Past Member, Board of Advisors, HarvardDining Services. Past Member, FoodserviceBoard of Directors, Produce MarketingAssociation.
MARK ERICKSON ’77, CMC, PROVOSTEducation: MBA, Marist College, Pough-
keepsie, NY. BS, University of New Haven,
New Haven, CT. AOS with honors, CIA.
Professional Experience: Vice President—
Dean of Culinary Education, Director of
Culinary Education, CIA. Vice President of
Culinary Development/Co-founder, Digital
Chef, Inc., St. Helena, CA. Executive Chef,
Cherokee Town and Country Club, Atlanta.
Director of Culinary Education, Chef-
Instructor, CIA. Executive Sous Chef, The
Greenbrier, White Sulphur Springs, WV.
Chef Garde Manger, Palace Hotel, Gstaad,
Switzerland. Awards: Five team Gold
Medals, Culinary Olympics, 1988, 1984,
1980. Member of U. S. team that won the
Culinary World Cup, Luxembourg, 1985.
Crystal Chef Award for highest score in the
CMC exam, 1985. Member:ACF. Past
Chair, ACF. Apprenticeship Committee.
DR. VICTOR A. L. GIELISSE, CMC, AAC,CFBE, CHE, VICE PRESIDENT—ADVANCE-MENT AND BUSINESS DEVELOPMENTEducation: DBA, MBA, BS, California Coast
University, Santa Ana, CA. The Educational
Institute of the American Hotel & Lodging
Association. Technical College Hotel School,
Lammgroen, The Hague, The Netherlands.
Apprenticeships: Kurhaus Hotel, Schevenin-
gen, The Netherlands. Bad Hotel, Schevenin-
gen. Corner House, The Hague.
Professional Experience:Associate Vice
President of Business Development, Associ-
ate Vice President of CIA Consulting, Dean
of Culinary Education, CIA.
President/Owner, CFT/Culinary Fast-Trac
and Associates, Inc., Dallas, TX. Chef/Pro-
prietor, Actuelle Restaurant, Dallas. Con-
tributing Editor, The National Culinary Review;
Chef magazine. Executive Chef, The Adol-
phus Hotel, Dallas; The Westin Hotel, Dallas.
Executive Chef, Executive Sous Chef, The
Westin Oaks Hotel, Houston, TX. Sous Chef,
The Westin Space Needle, Seattle. Garde
Manger, Preparation Chef, Saucier,
Entremetier, Banquet Chef, Sous Chef, The
Carlton Hotel, Johannesburg, South Africa.
Garde Manger, Rhein Hotel-Dressen, Bonn-
Bad Godesberg, Germany. Commis de Cui-
sine, Eurotel, St. Moritz, Switzerland; Park
Hotel, Monchengladbach, Germany.
Awards: Five Silver Medals, Cold Food cate-
gory (CIA Culinary Team 2000), Interna-
tional Culinary Olympics, Erfurt, Germany.
Hot Food class winner and triple Gold
Medal winner in Cold Food (CIA Culinary
Team 2000), Hotelympia Salon, London.
“The NRN 50: The New Taste Makers,”
Nation’s Restaurant News, 1999. “Best Seafood
Chef in America,” Restaurant Business.Two
Gold Medals, Culinary World Cup, Luxem-
bourg, 1998. Gold Medal, Vice Champi-
onship, WACS Individual World
Faculty and Staff | 97
Competition, Melbourne, Australia. Four
Gold Medals, National Championship,
National Certified Master Chefs Challenge
1997. Premier Chef of America Award,
American Dairy Association. One of the
“People to Watch in ’96,” Restaurants & Insti-
tutions. Four Gold Medals, ACF National
Convention, 1994. Best Chef: Southwest,
James Beard Foundation, 1993. Chef Profes-
sionalism Award, ACF, 1992. Chef of the
Year, CIA, 1991. Crystal Chef Award, CIA,
1989. Team Grand Prize, Culinary World
Cup Competition, Luxembourg. Gold
Medal, Regional Team Grand Prize Gold
Medal, Silver and Bronze Clover Leaf
Medals, Culinary Olympics, Frankfurt.
Author: Cuisine Actuelle. In Good Taste. Co-
author, Modern Batch Cookery. Member:ACF.
American Academy of Chefs. Judge, Culi-
nary Olympics, 2008, 2004. Team Manager,
CIA Culinary Team 2000.
BRUCE D. HILLENBRAND, VICE PRESI-DENT—ADMISSIONS AND MARKETINGEducation: MBA, Harvard Business School,
Cambridge, MA. BA, Princeton University,
Princeton, NJ. Professional Experience: Vice
President of Marketing and Strategy, CIA.
Vice President/General Manager—Dressings;
Vice President, Business Management, Best-
foods Grocery/U.S.; Vice President, Sales,
Bestfoods Grocery/U.S.; Vice
President/General Manager, Bestfoods Gro-
cery/Canada; Vice President, Dressings Mar-
keting, Bestfoods Grocery/U.S.; Marketing
Director—Oils & Starches, Bestfoods Gro-
cery/U.S.; Marketing Director, CPC Special
Products Unit/U.S.; Marketing Manager,
CPC Special Products Unit/U.S.; Unilever
Bestfoods North America, Englewood Cliffs,
NJ. Senior Product Manager—Good Seasons
Dressing, General Foods Corporation, White
Plains, NY.
RICHARD MIGNAULT, VICE PRESIDENT—ADMINISTRATION AND SHAREDSERVICESEducation: BA, The University of WesternOntario, London, Canada. ProfessionalExperience:Vice President of HumanResources, CIA. Senior Vice President,Human Resources and Administration,Hilton Hotels Corporation, Beverly Hills, CA.Vice President, Human Resources, HiltonHotels Corporation, NYC. Vice President,Human Resources and Information Technol-ogy, Windsor Casino Limited, Windsor,Canada. Principal, Penta ManagementGroup, Inc., Miami, FL. Vice President,Human Resources and Administration, S.A.S.International Hotels, Brussels, Belgium. VicePresident, Administration and Planning,Nobart, Inc., Chicago, IL. Director of HumanResources, Conrad International Hotels,Hilton Hotels Corporation, Beverly Hills, CA.Director of Compensation, Benefits, andAdministration, Hilton International Com-pany, London, England. Director of HumanResources—Canada, Hilton International(Canada) Inc., Toronto. Resident Manager,Director of Sales, Hilton International SaintJohn/Saint John Trade and Convention Cen-tre, Saint John, Canada. Director of Training—Canada, Hilton International (Canada) Inc.,Montreal. Assistant Director of HumanResources, Management Trainee, HiltonInternational, Queen Elizabeth Hotel,Montreal.
CHARLES A. O’MARA, CPA, SENIOR VICE PRESIDENT—FINANCE AND ADMINISTRATIONEducation:MBA, Fairleigh Dickinson
University, Rutherford, NJ. BS, St. Francis
College of Pennsylvania, Loretto, PA.
Professional Experience:Vice President of
Finance, Controller, CIA. Assistant Univer-
sity Budget Director, Fairleigh Dickinson
University, Rutherford, NJ. Member:Ameri-
can Institute of Certified Public Accountants.
New Jersey State Society of CPAs. National
Association of College and University Busi-
ness Officers.
ALICE-ANN SCHUSTER, ASSOCIATE VICEPRESIDENT AND DEAN—STUDENTAFFAIRSEducation: MS, State University of New York
at Albany. BS, Ithaca College, Ithaca, NY.
Professional Experience: Dean of Student
Affairs, CIA; Paul Smith’s College, Paul
Smiths, NY. Dean of Students, Vermont Col-
lege of Norwich University, Montpelier, VT.
Assistant Dean for Women and Counselor,
Elmira College, Elmira, NY. Transfer Coun-
selor/Foreign Student Advisor, Corning
Community College, Corning, NY. Physical
Education Instructor, Arkport Central
School, Arkport, NY. Member: College Stu-
dent Personnel Association. National Associ-
ation of Student Personnel Administrators.
National Orientation Directors Association.
RICK TIETJEN, ASSOCIATE VICE PRESI-DENT—PLANNING AND OPERATIONSSUPPORTEducation:MBA, Capella University, Min-neapolis, MN. BS, Marist College, Pough-keepsie, NY. Professional Experience: SeniorDirector of Planning and OperationalImprovement, Director of Systems and Net-working, Adjunct Instructor, Associate Direc-tor of Systems and Networking, SystemsAdministrator, Systems Analyst, ComputerOperator, CIA. Online Instructor, GrandCanyon University, Phoenix, AZ. Awards:Staff Member of the Year, CIA, 2002.
EDUCATIONAL ADMINISTRATION
BRAD BARNES ’87, CMC, CCA, AAC, SEN-IOR DIRECTOR—CONTINUING EDUCA-TION AND NORTH AMERICANASSOCIATION OF FOOD EQUIPMENTMANUFACTURERS (NAFEM) PROFESSOREducation: AOS, CIA. Professional Experi-
ence: Senior Director of Culinary Education,
CIA. President, GigaChef, LLC, Purchase,
NY. Chef/Owner, B&B Solutions, Purchase,
NY. Adjunct Instructor, CIA, Hyde Park, NY;
Greenwich Continuing Education, Green-
wich, CT. Corporate Executive Chef, ITB
Restaurant Group (64 Greenwich Avenue,
Greenwich, CT; Black Bass Grille, Rye, NY;
Black Goose Grille, Darien, CT). Executive
Chef, 64 Greenwich Avenue, Greenwich;
Black Bass Grille, Rye; Nancy Allen Rose
Catering, Greenwich; The Brass Register at
Four Squares, Chattanooga, TN. Awards:
President’s Award, ACF, 2005. President’s
Medallion, ACF, 2004. Hermann G. Rusch
Humanitarian Award, ACF, 2002. Chef of the
Year, Chefs Association of Westchester and
Lower Connecticut, 1993, 1990. Two Gold
Medals, IKA/HOGA Culinary Olympics,
Frankfurt, Germany, 1992. La Saint Michel
Gold Medal for Pastry Display, Société
Culinare Philanthropique Salon of Culinary
Arts, NYC, 1987. Author: Co-author, So You
Want to Be a Chef?, So You Are a Chef, The
American Culinary Federation’s Guide to Culi-
nary Certification. Member:American Acad-
emy of Chefs. National Certification
Chairperson, ACF. Immediate Past Chair,
ACF National Certification Commission.
Certified Culinary Competition Judge, ACF.
Education Committee, International Judge,
Certified World Association of Cooks Society
(WACS). Coach and Design Director, ACF
Team USA, 2008, 2004, 2000.
98 | Faculty and Staff
Faculty and Staff | 99
DR. DENISE BAUER, ASSOCIATE DEAN—LIBERAL ARTSEducation: PhD, MA, New York University,
NYC. BA, Dickinson College, Carlisle, PA.
Professional Experience: Coordinator and
Faculty Member, Women’s Studies Program;
Adjunct Lecturer, Women’s Studies and Eng-
lish; Chair, SUNY Women’s Studies Coun-
cil; Co-curator, Alice Neel’s Feminist
Portraits: Women Artists, Writers, Activists
and Intellectuals, Dorsky Museum; State
University of New York at New Paltz. Adjunct
Lecturer, Women’s Studies, Rutgers Univer-
sity, Newark, NJ. Adjunct Lecturer, English,
Marist College, Poughkeepsie, NY. Instruc-
tor, Continuing Education, Marymount Col-
lege, NYC. Awards: United University
Professions (UUP) Individual Development
Award, 2003, 2002, 1999, 1998. Dean’s Fac-
ulty Development Award, 2001–2003. Fac-
ulty/Staff Development Award, 2001. NYU
Women’s Studies Commission Doctoral Dis-
sertation Award, 1999. Member:American
Conference of Academic Deans.
SUSAN CUSSEN, ASSOCIATE VICE PRESI-DENT—BRANCH CAMPUSESEducation:MBA, State University of New
York at Albany. BS, State University of New
York at Oneonta. Professional Experience:
Senior Director of Educational Enterprises,
Director of Marketing, CIA, Hyde Park, NY.
Director of Marketing, Sales, and Communi-
cations, Container Machinery Corporation,
Kinderhook, NY. Project Manager, Elrick &
Lavidge, Clifton Park, NY. Regional Sales
Representative, Pitney Bowes, Inc., Albany.
Marketing Manager, Certified Reports,
Kinderhook.
EMILY FRANCO, DIRECTOR—CORNELLSCHOOL OF HOTEL ADMINISTRATION-CULINARY INSTITUTE OF AMERICAALLIANCEEducation: BS, Cornell University School of
Hotel Administration, Ithaca, NY. Officer
Basic Course, Rigger Certification, Fort Lee,
VA. Professional Experience: Purchasing
Manager, Cornell University Campus Life,
Ithaca. General Manager, Assistant Chef,
Rose Inn, Ithaca. Consultant, Deloitte &
Touche, LLC, Princeton, NJ. Warehouse
Manager, Logistics Officer, Schweinfurt, Ger-
many. Warehouse & Subsistence Manager,
Camp Humphreys, Korea. Member: Insti-
tute for Supply Management. Cornell Hotel
Society.
DR. ANNETTE S. GRAHAM ’88, ASSOCIATEDEAN—BUSINESS MANAGEMENTEducation: PhD, The Pennsylvania State
University, University Park, PA. MS, Purdue
University, West Lafayette, IN. BBA, More-
head State University, Morehead, KY. AOS,
CIA. Professional Experience:Associate
Professor and Restaurant, Hotel, and
Tourism Program Coordinator; Associate
Director of the School of Human and Con-
sumer Sciences for Graduate Education;
Associate Professor and Food, Nutrition, and
Hospitality Program Coordinator; Assistant
Professor and Food Service Management
Program Coordinator; Ohio University,
Athens, OH. Research Assistant, Graduate
Assistant, The Pennsylvania State University,
University Park. Teaching Assistant, Purdue
University, West Lafayette. Assistant Profes-
sor, Graduate Assistant, Morehead State Uni-
versity, Morehead. Manager, Brass Eagle
Restaurant, Morehead. Awards: Grant,
Department of Health and Human Services,
2005; Ohio University, 2003; U.S. Depart-
ment of Agriculture, 1999. Advisor of the
Year, Zeta Rho Chapter of Delta Gamma
Fraternity, 1997. Member: Strategic Planning
Committee; Professional Development Com-
mittee; Past member, Board of Directors;
The International Council of Hotel, Restau-
rant, and Institutional Education (CHRIE).
Women’s Foodservice Forum. Ohio Council
of Hotel, Restaurant, and Institutional Educa-
tion. Ohio Restaurant Association. Past
member, Hospitality Information Technol-
ogy Association, American Association of
Family and Consumer Science, Ohio Associ-
ation of Family and Consumer Science.
MARC HAYMON ’81, CMB, CHE, ASSOCIATE DEAN—BAKING ANDPASTRY ARTSEducation: AOS, CIA. ServSafe® Certifica-
tion. Michigan State University, East Lans-
ing, MI. Professional Experience:Assistant
Professor in Baking and Pastry Arts, CIA.
Team Leader, Whole Foods Market, Mill-
burn, NJ. President/COO, Park Pastries, Inc.,
Union City, NJ. Pastry Chef, Le Pactole,
NYC; The Polo Club, Westbury Hotel, NYC;
Bertrand’s, Greenwich, CT. Assistant Pastry
Chef, Maxim’s, NYC; InterContinental
Hotels, Ft. Lauderdale, FL and New Orleans,
LA. Member: Retail Bakers of America.
LOU JONES, MBE, MC, ASSOCIATEDEAN—CULINARY FUNDAMENTALS ANDASSESSMENTEducation: BPS, State University of New
York, Empire State College, Saratoga
Springs, NY. Further and Adult Education
Teacher’s Certificate, City and Guilds of
London Institute. Professional Experience:
Assistant Professor in Culinary Arts, CIA.
Chef de Cuisine, Highclere Castle, Berkshire,
England. Internal Validation Officer; Senior
Technical Instructor; Master Chef, Officers
Mess Restaurant; Technical Instructor; Army
School of Catering, Royal Logistic Corps,
Aldershot, England. Technical Advisor, Con-
sultant, and Course Writer, Division Quarter-
master Center and School, Fort Lee, VA.
Executive Sous Chef, Major Unit, Germany.
Personal Chef to General Sir Richard and
Lady Vickers, Royal Military Academy, Sand-
hurst, England. Awards: Culinary Order of
Merit Medal, World Master Chefs Society,
2009. National Best Book Award, Cook-
books—International Category for Bistros and
Brasseries, USA Book News, 2008. Member of
the Most Excellent Order of the British
Empire, a royal investiture for meritorious
service to one’s country. Meritorious Service
Medal, United States Army. British National
Chef of the Year, 1994–1996. Gold Medal,
Culinary Olympics, Frankfurt, Germany,
1992. Author: Bistros and Brasseries. Member:
World Master Chefs Society. Member Hotel
Catering & Institutional Management Associ-
ation. Fellow Cookery Food Association.
Master Craftsman with the Craft Guild
of Chefs.
WENDY KARN, DIRECTOR—FACULTYSTAFFING AND SCHEDULINGEducation: BS, AS, State University of New
York, Empire State College, Saratoga
Springs, NY. AAS, Broome Community Col-
lege, Binghamton, NY. Professional Experi-
ence: Assistant Dean for Faculty Staffing;
Office Manager, Conrad N. Hilton Library;
Assistant Registrar; CIA. Lobby Manager,
IBM Country Club, Marriott Corporation,
Poughkeepsie, NY. Member: National Asso-
ciation of Female Executives. Mid-Hudson
Association of Women in Higher Education.
Regional Interlibrary Loan Committee.
American Library Association.
100 | Faculty and Staff
Faculty and Staff | 101
DR. KATHLEEN M. MERGET, DEAN—LIBERAL ARTS AND BUSINESS MANAGEMENTEducation: PhD, MA, Fordham University,
Bronx, NY. MA, Marist College, Poughkeep-
sie, NY. BS, State University of New York,
College at Cortland. Professional Experi-
ence:Associate Dean for Liberal Arts and
Management, Assistant Professor in Liberal
Arts and Management Studies, CIA. Teach-
ing Assistantship, Fordham University,
Bronx. Adjunct Graduate Professor, Marist
College, Poughkeepsie. Adjunct Undergradu-
ate Professor, State University of New York at
Purchase.Awards: Sigma Xi, Scientific
Research Society, 1993. Member: Regional
Coordinator, NYS American Council on
Education Women’s Network Executive
Board. Women Chefs and Restaurateurs.
Council on Hotel, Restaurant, and Institu-
tional Education. Poughkeepsie Institute.
Executive Committee, Mid-Hudson Associa-
tion of Women in Higher Education. Advi-
sory Board, Chef Educator Today; Foodservice
Educators Learning Community. Executive
Board, Cornell-CIA Alliance.
THOMAS E. PEER, CMC, CCE, AAC, SENIORDIRECTOR—FOOD AND BEVERAGEOPERATIONSEducation: BPS, Empire State College,
Saratoga Springs, NY. AAS with high
honors, Westmoreland County Community
College, Youngwood, PA. Professional Expe-
rience: Vice President, Executive Chef, The
Chestnut Ridge Inn on the Green Resort,
Blairsville, PA. Director of Food and Bever-
age Operations, Executive Chef, Duquesne
Club, Pittsburgh, PA. Senior Chef-Instructor,
CIA. Executive Chef, Ben Gross Restaurant,
Irwin, PA. Awards: Brillat-Savarin Médaille
de Mérite, Confrérie de la Chaîne des Rôtis-
seurs, 1999. Presidential Medallion Award,
ACF, 1996, 1995, 1993. Best of Show and the
Medal of the French Government for Culi-
nary Excellence, Société Culinaire Philan-
thropique, CIA Culinary Team, 1986. Gold
Medal and Best of Show, ACF Pittsburgh
Culinary Salon, 1983, 1981. Chef of the Year,
ACF Laurel Highlands Chef’s Association,
1982. Member: ACF American Academy of
Chefs. Past Chairman, ACF. National Certifi-
cation Committee. Honorary Member, Fed-
eration of Dining Room Professionals.
JENNIFER M. PURCELL ’96, CHE,ASSOCIATE DEAN—RESTAURANTEDUCATION AND OPERATIONSEducation:ABD, The George Washington
University, Washington, DC. MS, University
of Massachusetts, Amherst, MA. BPS, AOS,
CIA. Professional Experience: Assistant Pro-
fessor in Business Management, CIA. Gen-
eral Manager, Sodexho at Showa Boston,
Jamaica Plain, MA. Retail Manager,
Sodexho at Denver University, Denver, CO.
Food Service/Production Manager, Sodexho
at Bentley College, Waltham, MA. Senior
Food Service Manager, Sodexho at Wellesley
College, Wellesley, MA. Graduate Teaching
Assistant, University of Massachusetts,
Amherst. Fellowship, CIA. Editing Assistant,
CIA. Executive Chef, Kaffeehaus Restaurant,
NYC; La Luna Ristorante, Bethesda, MD.
Sous Chef, Hyatt Regency Hotels & Resorts,
Washington, DC; Marriott Hotels & Resorts,
Miami, FL and Gaithersburg, MD. Fine-Din-
ing Room Executive Chef, Hyatt Regency
Hotels & Resorts, Reston, VA. Chef de Par-
tie, Park Place Suite Hotel, Boca Raton, FL.
Commis Chef, Ladbrokes Seven Hills Hotel,
Cobham, England. Awards: Jacob Rosenthal
Leadership Award. President’s Humanities
Award. Member: Eta Sigma Delta Interna-
tional Hospitality Management Honor Soci-
ety. Women’s Foodservice Forum. Council
on Hotel, Restaurant, and Institutional Edu-
cation (CHRIE).
CHARLES M. RASCOLL, ASSOCIATEDEAN—CULINARY SPECIALIZATIONSEducation: Kent State University, OH. Win-
dows on the World Wine Course. Profes-
sional Experience: Associate Professor in
Culinary Arts, CIA. General Manager/
Proprietor, Wheatfields Bakery and Cafe,
Lawrence, KS. Consulting Chef, The Free
State Brewing Company, Lawrence. Chef-
Consultant, El Anon Hotel and Restaurant
Group, Jimena de la Frontera, Spain.
Chef/Proprietor, Top of the Falls Restaurant,
High Falls, NY. Sous Chef, Depuy Canal
House, High Falls. Member: ACF. New York
Organic Farmers Association. Land Institute
of Kansas.
THOMAS VACCARO ’85, CMB, CEPC, CHE,DEAN—BAKING AND PASTRY ARTSEducation:AOS, CIA. Professional Experi-
ence: Senior Director for Bakng and Pastry
Education, CIA. Executive Pastry Chef,
Trump Plaza Hotel and Casino, Atlantic
City, NJ; Trump Taj Mahal Hotel and
Casino, Atlantic City; Waldorf-Astoria, NYC;
TropWorld Casino and Entertainment
Resort, Atlantic City. Assistant Pastry Chef,
Showboat Casino and Hotel, Atlantic City.
Pastry Cook, Marriott World Center,
Orlando, FL. Cook, Hyatt Regency Grand
Cypress, Orlando. Awards: Marc Sarrazin
Trophy (CIA team), Salon of Culinary Art,
NYC, 2007, 2006. ACF Gold Medal First
Prize, Culinary Super Challenge Team Com-
petition, 2006. Pastry Chef of the Year, ACF,
2004. Grand Prize, Hot Food category and
Gold Medal, Pastry Display, U.S. Culinary
Olympic Team (Team Pastry Coach), 2004.
Overall winner, World Cup, U.S. Culinary
Olympic Team (Team Coach), 2003. Four
Gold Medals and Third Place overall (Team
USA), ScotHot International Culinary Salon,
Glasgow, Scotland, 2001. Chef of the Year,
South Jersey Professional Chefs Association,
2001. Three Gold Medals and one Silver
Medal (Coach for Team USA), Culinary
Olympics, Erfurt, Germany, 2000. Three
Gold Medals, one Silver Medal, and winner
of Cold Buffet Presentation (Coach for Team
USA), Le Salon Culinaire Mondial, Basel,
Switzerland, 1999. Fourth Place overall
(Team Captain), Beaver Creek National Pas-
try Team Championship, 1999. Three Gold
Medals and one Silver Medal (Coach for
Team USA), Culinary Classic International
Salon, Chicago, IL, 1999. Gold Medal and
Second Place overall (ACF Team), Hot Food
Culinary Competition, Orlando, FL, 1998.
Best of Show, five Gold Medals, and one Sil-
ver Medal (Team Captain), New York Culi-
nary Arts Salon, NYC, 1997. Five Gold
Medals, including First Prize Award, New
York Culinary Arts Salon, NYC, 1996. Three
Gold Medals and Second Place overall
(Team USA), Le Salon Culinaire Mondial,
Basel, Switzerland, 1993. Team Gold Medal,
Perfect Score for pastries, and Third Place
overall, Internationale Kochkunst Ausstel-
lung International Culinary Art Competition,
Frankfurt, Germany, 1992. Gold Medal, U.S.
Culinary Classic in the America Cup Com-
petition, Chicago, IL, 1992. Gold Medal and
Grand Prize, Team Pastry Buffet Category,
International Hotelympia, London, England,
1992. ACF Gold, Culinary Olympic Team
tryout, 1990. Grand Prize of Salon for Artistic
Grand Pastry Buffet and Silver Medal of the
French Government (Team Captain), New
York Culinary Arts Salon, NYC, 1990. Gold
Medal for Best Tasting, New York City Chefs
in America, NYC, 1990. ACF Gold Medal,
Best of Show, Special Judges’ Award, Freder-
102 | Faculty and Staff
Baking and Pastry Arts Faculty | 103
ick, MD Grand Pastry Buffet, 1987. ACF
Gold Medal, Best of Show, Altamonte
Springs, FL Grand Pastry Buffet, 1986. ACF
Gold Medal Participant, Best of Show,
Orlando, FL Grand Buffet, 1986. Member:
Judge, Culinary Olympics, Erfurt, Germany;
World Association of Cooks Societies. ACF.
Past First Vice President, Professional Chefs
Association of South Jersey.
BRENDAN R. WALSH ’80, CHE, DEAN—CULINARY ARTSEducation:AOS, CIA. Professional Experi-
ence: Lecturing Instructor in Culinary Arts,
CIA. Executive Chef/Owner, Elms Restau-
rant & Tavern, Ridgefield, CT; North Street
Grill, Great Neck, NY; The Coyote Grill,
Island Park, NY. Founder and President,
Chef Brendan Walsh Services/FWF Consult-
ing, Ridgefield. Lead Chef, Connecticut
Farmland Trust, Hartford, CT. Director of
Operations and Executive Chef, 661 North
Corporation, Island Park. Chef Spokesman,
Scotch Whiskey Association: 20 City Promo-
tional Tour. Director of Culinary Operations
and Executive Chef, Sign of the Dove Cor-
poration, NYC. Executive Chef, Arizona 206,
NYC; Water’s Edge, Long Island City, NY.
Sous Chef, Stars, San Francisco, CA. Chef,
Gotham Bar & Grill, NYC. Executive Chef,
Ancient Mariner, Fort Lauderdale, FL; Lake
Placid, NY; and Ridgefield. Awards:Who’s
Who of Food and Beverage in America
Award, James Beard Foundation. The Culi-
nary Institute of America Ambassador
Award. Member: James Beard Foundation.
JENNIFER WRAGE, DIRECTOR—LEARNING STRATEGIESEducation:MS, State University of New York
at New Paltz. BS, University of Florida,
Gainesville, FL. New York Provisional Cer-
tificate in Special Education. New York Pro-
visional Certificate in Elementary Education
N–6. New York Provisional Certificate in
Biology—General Science 7–12. Florida State
Permanent Teaching Certificate in Agricul-
tural Science. Professional Experience: Spe-
cial Education Teacher, Anderson School,
Staatsburg, NY. Tutor for Students with
Learning Disabilities, State University of
New York at New Paltz. Vocational Agricul-
ture Teacher, Lecanto High School, Lecanto,
FL. Member: Association of Higher Educa-
tion and Disability. New York College Learn-
ing Skills Association. DUSO Disability
Consortium. State University of New York
Disability Services Council.
SHARON A. ZRALY, DIRECTOR—ACADEMIC ASSESSMENT ANDACCREDITATIONEducation:MA with distinction, Manhat-
tanville College, Purchase, NY. BA, State
University of New York at Albany. Profes-
sional Experience:Manager of Special Proj-
ects for Academic Affairs, CIA. Assistant
Dean of Studies, Adjunct Professor, Program
Coordinator for Adult and Special Programs,
Instructor for Adult and Special Programs,
Manhattanville College. Adjunct Professor,
Tutor, Norwalk Community College, Nor-
walk, CT. Member: National Academic
Advising Association.
INSTRUCTORS
Baking and Pastry Arts
LEE ANN ADAMS, CMB, CHE, ASSISTANTPROFESSOR—BAKING ANDPASTRY ARTSEducation: BS, The Pennsylvania State Uni-
versity, University Park, PA. AS, summa cum
laude, Johnson & Wales University, Provi-
dence, RI. The National Baking Center, Min-
neapolis, MN. The San Francisco Baking
Institute, San Francisco, CA. Professional
Experience: Executive Pastry Chef, The
Pennsylvania State University, University
Park. Director of Education for Camp Bread,
The Bread Bakers Guild of America. Part-
time Instructor in Baking and Pastry, The
Pennsylvania College of Technology,
Williamsport, PA. Pastry Chef, Dante’s Incor-
porated, State College, PA; The Atherton
Hilton, State College. Awards:William H.
Reiber Award for Outstanding Management
Performance, The Pennsylvania State Univer-
sity, 2000. Member: Past member, Board of
Directors, The Bread Bakers Guild of Amer-
ica. Vocational Education Advisory Board,
State College Area School District. Past
member, Culinary Advisory Board, The
Pennsylvania College of Technology.
GILLES BALLAY, LECTURING INSTRUC-TOR—BAKING AND PASTRY ARTSEducation: CAP (le Certificat d’aptitude pro-
fessionelle), École Supérieure de Cuisine
Française—Ferrandi, Paris, France. Appren-
ticeship:Michel Blin Pastry Shop, Aulnay-
sous-Bois, France. Professional Experience:
Executive Pastry Chef, Winvian, Morris, CT.
Executive Assistant Pastry Chef, Wynn Las
Vegas, Las Vegas, NV. Pastry Chef, The
Phoenician, Scottsdale, AZ; Bora Bora Pearl
Beach Resort, French Polynesia; Orsay
Restaurant, NYC; Payard Patisserie and
Bistro, NYC. Pastry Sous Chef, Le Cirque at
the Bellagio, Las Vegas; Windows on the
World, NYC. Pastry Cook, Pastry Shop,
B. Sauvetes, Paris.
KATE CAVOTTI, CMB, PROFESSOR—BAKING AND PASTRY ARTSEducation: BA, Denison University,
Granville, OH. AAS, New York City Techni-
cal College, NYC. Professional Experience:
Executive Pastry Chef, The Water Club,
NYC. Pastry Chef, Restaurant Luxe, NYC.
Pastry Sous Chef, Park Avenue Cafe, NYC.
Pastry Sous Chef, Pastry Cook, The Peninsula
Hotel, NYC. Pastry Cook, Arizona 206,
NYC; Arizona Cafe, NYC; Contrapunto,
NYC; Yellowfingers, NYC. Private Chef/Co-
Owner, BBR Catering, NYC. Awards: First
Prize, Salon of Culinary Art, NYC, 2010. CIA
Faculty Member of the Year, 2008. Marc Sar-
razin Trophy (CIA team), Salon of Culinary
Art, NYC, 2007, 2006. Author: Cake Art.
RICHARD J. COPPEDGE, JR., CMB,PROFESSOR—BAKING ANDPASTRY ARTS Education: BS, AS, Johnson & Wales Univer-
sity, Providence, RI. Professional Experi-
ence:Assistant Professor, Johnson & Wales
University. Formula Designer/Bread Baker,
Narragansett Bay Baking Co., Newport, RI.
Baker/Chef, South Shore YMCA, Sandwich,
MA. Bakery Manager, Providence Bagel Co.,
RI. Pastry Chef, The Dunes Club, Narra-
gansett, RI. Baker, Walt Disney World, FL.
Evening Pastry Cook, The Ritz-Carlton
Hotel, Boston. Awards:Marc Sarrazin Tro-
phy (CIA team), Salon of Culinary Art, NYC,
1997, 1996. CIA Faculty Member of the Year,
1994. Diploma—Bread Display, New York
Food Show, 1995, 1994. Diploma, New York
Food Show, 1993. Bronze Medal, Individual
Pastry Buffet, ACF First Place, Pastry Grand
Buffet Work; Silver Medal, Bread Display;
Judges Award, Sugar Display; Boston Food
Show. Bread Centerpiece, Salon of Culinary
Arts, NYC. Author: Gluten-Free Baking with
The Culinary Institute of America. Member:
Bread Bakers Guild of America. Retail Bak-
ers of America.
STEPHEN J. EGLINSKI, CMB,ASSOCIATE PROFESSOR—BAKING ANDPASTRY ARTSEducation: BA, University of Kansas,
Lawrence, KS. ServSafe® Certification. Pro-
fessional Experience: Pastry Department104 | Baking and Pastry Arts Faculty
Baking and Pastry Arts Faculty | 105
Chairman, The French Culinary Institute,
NYC. Executive Pastry Chef, Café Luxem-
bourg, NYC; Cucina, Brooklyn, NY; Restau-
rant Faucher, Paris, France. Executive
Chocolatier, Martine’s Chocolate Collection,
NYC. Assistant Pastry Chef, Le Spinaker,
Port Camargue, France; Tavern on the
Green, NYC; Le Pactole, NYC. Pastry Cook,
The Plaza Hotel, NYC. Baker’s Assistant, The
Napoleon Bakery, Kansas City, MO. Baker,
The Casbah Café, Lawrence. Cook, The Par-
adise Café, Lawrence. Awards:Two First
Place and one Second Place Award, Salon
Culinaire team competitions, NYC, 2000,
1999, 1998. Member: Board Member,
USPastry.org, 2002–2003.
PETER GREWELING, CMB, PROFESSOR—BAKING AND PASTRY ARTSEducation:AOS, New England Culinary
Institute, Montpelier, VT. Professional Expe-
rience: Pastry Chef, Homestead Inn, Green-
wich, CT; Maxime’s Restaurant, Granite
Springs, NY; La Crémaillère, Banksville, NY.
Pastry Chef/Baker, Greenwich Country
Club, CT; Hudson River Inn, Ossining, NY.
Pastry Sous Chef, Tavern on the Green,
NYC. Awards: Prize of Honor, First Prize,
Salon of Culinary Art, NYC, 2010. Marc Sar-
razin Trophy (CIA team), Salon of Culinary
Art, 1997, 1996. Author:Chocolate and Confec-
tions at Home. Chocolates & Confections. Mem-
ber: Retail Bakers of America.
GEORGE B. HIGGINS ’78, CMB,PROFESSOR—BAKING ANDPASTRY ARTSEducation:AOS, CIA. University of Ver-
mont, Burlington, VT. University of Rhode
Island, Kingston, RI. Johnson & Wales Uni-
versity, Providence, RI. Professional Experi-
ence: Executive Pastry Chef, Port Royal
Club, Naples, FL; The Ritz-Carlton Hotel,
Naples; The Dunes Club, Narragansett, RI.
Pastry Chef-Instructor, International Baking
and Pastry Institute, Johnson & Wales Uni-
versity. Awards:Two Gold Medals with Dis-
tinction, one Gold Cloverleaf, and one team
Gold Medal (all for pastry), Culinary
Olympics, Frankfurt, Germany, 1988. Gold
Medal of Honor, Austrian Chefs’ Society,
1988. Gold and Silver Medals, First Place
Awards, New York and Boston Food Shows,
1983–88. P.A.R. Chair for Instructional
Excellence, Johnson & Wales University.
Member: ACF. The Bread Bakers Guild of
America. Retail Bakers of America.
TODD R. KNASTER, CMB,ASSOCIATE PROFESSOR—BAKING ANDPASTRY ARTSEducation: Certificate in Pastry Arts with
high honors, New York Restaurant School,
NYC. Professional Experience: Pastry Chef,
Molly Pitcher Inn, Red Bank, NJ; Dennis
Foy’s Townsquare, Chatham, NJ; Restaura
Dining Services, Weehawken, NJ. Pastry
Consultant, Fromagerie Restaurant, Rumson,
NJ. Pastry Assistant, Tatou Restaurant, NYC.
Author: Cookies at Home with The Culinary
Institute of America. Awards: First Prize, Best
of Show (Chocolate), Prize of Honor, Salon
of Culinary Art, NYC, 2011.
ALAIN L. LEVY, CCE, ASSOCIATEPROFESSOR—BAKING ANDPASTRY ARTSEducation: BS, State University of New York,
Empire State College, Saratoga Springs, NY.
Swiss Certificate of Management and Hotel
Operations, Bern, Switzerland. Brevet de
Compagnon, Wine Testing Brevet, University
of Montreal, Canada. Certified Food Service
Manager Diploma, Brookhaven College,
Dallas, TX. Apprenticeship: Strasbourg,
France. Professional Experience: Pastry
Chef, Hotel Hilton, Tel Aviv, Israel; Hotel
Hilton, Quebec, Canada; The Ritz-Carlton,
Montreal, Canada; Various pastry shops,
Switzerland. Executive Pastry Chef, Buena
Vista Hotel, Orlando, FL; Hyatt Buffalo, Buf-
falo, NY; Amfac Hotel, Dallas-Fort Worth,
TX. Awards: Two Silver and Best of Pastry
Awards, Dallas, 1986. Judges’ Award, Los
Angeles, 1986; European Fair, 1957. First
Prizes, Salon of Culinary Arts, Montreal and
NYC. Member: Canadian Chefs’ Associa-
tion. American Chefs’ Association. Les
Toques Blanches, International.
FRANCISCO J. MIGOYA, CMB, CHE, ASSOCIATE PROFESSOR—BAKING AND PASTRY ARTSEducation: Certificate in Culinary Arts, La
Universidad Anáhuac, Mexico City, Mexico.
Hotel and Restaurant Management Degree,
CESSA University, Mexico City. French
Culinary Diploma, Lycée d’Hotellerie et de
Tourisme, Strasbourg, France. Professional
Food Manager Certification. Professional
Experience: Executive Pastry Chef, The
French Laundry Group, Yountville, CA. Pas-
try Chef, Veritas Restaurant, NYC. Pastry
Sous Chef, ILO Restaurant, NYC. Pastry
Chef, Pastry Sous Chef, Pastry Cook, The
River Café, Brooklyn, NY. Sous Chef,
Garibaldi’s Restaurant, Westin Puerto Val-
larta Hotel, Puerto Vallarta, Mexico. Awards:
One of the “Top 10 Pastry Chefs,” Dessert Pro-
fessional, 2011. Gold Medal, Société Culinaire
Philanthropique Salon of Culinary Art, NYC,
2009. New York Book Show Award for Frozen
Desserts, Bookbinders’ Guild of New York,
2008. CIA Faculty Member of the Year, 2007.
Marc Sarrazin Trophy (CIA team), Salon of
Culinary Art, NYC, 2007, 2006. Silver Medal,
U.S. Pastry Alliance, “New Star Dessert
Search Contest,” Beaver Creek, CO, 2000.
Author: The Modern Café. Frozen Desserts.
KRISTINA L. MIGOYA ’03, PART-TIMEINSTRUCTOR—BAKING ANDPASTRY ARTSEducation: BA, University of Oregon,
Eugene, OR. AOS, CIA. Professional Expe-
rience: Demonstration and Internal Events
Coordinator, The Culinary Institute of Amer-
ica at Greystone, St. Helena, CA. Head
Baker, The Bouchon Bakery, Yountville, CA.
Baker, The Breadline, Washington, DC. Pas-
try Cook/Assistant Baker, Seattle Golf Club,
Seattle, WA. General Manager, Kinko’s Incor-
porated, Portland, OR and Bellevue, WA.
Roundsman/Assistant Baker, Illahe Hills
Country Club, Salem, OR. Member: Bread
Bakers Guild of America. Women Chefs and
Restaurateurs.
BRUCE OSTWALD, ASSOCIATEPROFESSOR—ART AND DESIGNEducation:MFA, University of Minnesota,
Minneapolis-St. Paul. BS, University of Wis-
consin-Oshkosh. Professional Experience:
Mold and Wax Artisan, Tallix Art Foundry,
Beacon, NY. Architectural Designer and
Consultant for residential architects in South-
ern California. Professional Picture Framer,
Aaron Brothers of Southern California.
Director of Promotions and Development,
Barakat Foundation. Manager of Technical
Support Services, Otis Art Institute, Los
Angeles, CA. Designer and Installer of
Alireza Ceramics Studio, Jeddah, Saudi Ara-
bia. Professor of Art, School of the Museum
of Fine Arts, Boston, MA; Art Institute of
Southern California, Laguna Beach, CA;
Carnegie-Mellon University, Pittsburgh, PA;
University of Hartford, West Hartford, CT.
106 | Baking and Pastry Arts Faculty
Baking and Pastry Arts Faculty | 107
DIANNE ROSSOMANDO ’95,ASSISTANT PROFESSOR—BAKING ANDPASTRY ARTSEducation: Certificate in Baking and Pastry
Arts, CIA. Professional Experience: Pastry
Chef-Instructor, The French Culinary Insti-
tute, NYC. Pastry Chef-Professor, City Uni-
versity of New York, Brooklyn, NY. Program
Manager/Chef-Instructor, Miette Culinary
Studio, NYC. Pastry Chef, Lakeview Inn,
New Preston, CT; Johns Island Club, Vero
Beach, FL; The Inn at National Hall, West-
port, CT. Pastry Chef, Assistant Pastry Chef,
Mayflower Inn, Washington, CT. Pastry
Cook, Rye Town Hilton, Rye, NY. Baker,
William Nicholas & Company, Katonah, NY.
Artist/Design Studio Manager, Elon, Inc.,
Hawthorne, NY.
DIETER G. SCHORNER, CMB, PROFESSOR—BAKING ANDPASTRY ARTSEducation: Pâtisserie and Confiserie, Coba
Institute, Basel, Switzerland. Pastry & Bakery
School of Sulzbach-Rosenberg, Bavaria,
Germany. Apprenticeship: Cafe Winkler,
Bavaria, Germany. Professional Experience:
Chairman, Pastry Arts, French Culinary Insti-
tute, NYC. Pastry Chef and Owner, Pâtis-
serie-Cafe Didier, Washington, DC.
Chef-Instructor, Academie de Cuisine,
Bethesda, MD. Executive Pastry Chef,
Warner LeRoy’s Potomac Restaurant, Wash-
ington, DC; Tavern on the Green, NYC. Jun-
ior Partner, Quo Vadis Restaurant, NYC.
Adjunct Professor, New York Community
College (now New York City Technical Col-
lege). Pastry Chef, Le Cirque, NYC; Le
Chantilly Restaurant, NYC; Perigord Park
and Perigord East, NYC; La Côte Basque,
NYC; La Seine, NYC; L’Etoile, NYC; Son-
esta Hotel, Washington, DC. Chef Pâtissier
and Chef Confiseur, Savoy Hotel, London,
England. Assistant Chef Pâtissier, Swedish
Cruise Ship MS Kungholm. Assistant Pastry
Chef, Filips Hovkonditori, Stockholm, Swe-
den. Confiseur and Pâtissier, Confiserie and
Cafehaus Konig, Baden-Baden, Germany.
Assistant Pastry Chef, Charly’s Tea Room,
Gstaad, Switzerland; Müller Confiserie Tea
Room, Biel-Bienne, Switzerland; Pasticceria-
Caffe, E. Simmen Airolo, Lugano, Switzer-
land. Awards: Hall of Fame, Pastry Art &
Design, 2008.
RUDOLF SPIESS, LECTURING INSTRUC-TOR—BAKING AND PASTRY ARTSEducation: Baker-Konditor, diploma with
honors, Zurich, Switzerland. Professional
Experience: Head Pastry Chef, Dutchess
Manor, Beacon, NY. Founder and Operator,
Rudy’s Country Bakery, Beacon. Head Baker
and Manager, Swiss Bakery, Sag Harbor, NY.
Head Pastry Chef and Assistant Sous Chef,
Plumbush Inn, Cold Spring, NY. Baker-Kon-
ditor, Wagners Bakery, Olympia, WA; Dutch
Bakery, Sydney, Australia; Swiss Bakery,
Auckland, New Zealand; Gloritte Bakery,
London; Tschiertschen Mountain Resort,
Switzerland. Baker, Swiss Army.
JÜRGEN TEMME, CMB, ASSOCIATE PROFESSOR—BAKING AND PASTRY ARTSEducation: Community College for Profes-
sions, Trade and Economics, Warendorf,
Germany. ServSafe® Certification. Appren-
ticeship: Bakery Schulte-Woestmann, Ger-
many. Professional Experience: Master
Baker, Upper Crust Bakery, Phoenix, AZ.
Production Manager, The Whole Foods Bak-
ery, Dallas, TX. Senior Baker, Production
and Development, Mary Kay, Inc., Dallas.
Bakery Production Manager, Central Market
HEB Stores, Inc., Austin, TX; Apple Annie’s,
Inc., Austin; Whole Foods Bake House,
Austin. Bakery Production Manager and Co-
owner, New World Bakery, Austin. Bakery
Manager, Assistant Bakery Manager, Sour-
dough Bakery at Whole Foods Market, Palo
Alto, CA. Baker, Schripps Bakery, Jersey
City, NJ. Awards: Marc Sarrazin Trophy
(CIA team), Salon of Culinary Art, NYC,
2007, 2006.
JOSEPH UTERA, CEPC,ASSOCIATE PROFESSOR—BAKINGAND PASTRY ARTS Education:MEd, BS, Western Governors
University, Salt Lake City, UT. AOS, Johnson
& Wales University, Providence, RI. Valencia
Community College, Orlando, FL. Profes-
sional Experience: Pastry Chef-Instructor,
Orlando Culinary Academy, Orlando; South-
east Academy, Kissimmee, FL. Adjunct Pro-
fessor, Valencia Community College,
Orlando. President/Pastry Chef, Desserts by
Design, Inc., Orlando. Executive Pastry Chef,
Hyatt Regency Westshore, Tampa, FL. Pastry
Chef, Worthington Hotel, Fort Worth, TX.
Awards: First Prize, Best of Show (Sugar),
Salon of Culinary Art, NYC, 2011. First Prize,
Salon of Culinary Art, NYC, 2010. Marc Sar-
razin Trophy (CIA Team), Salon of Culinary
Art, 2007. 32 medals in ACF competitions.
President’s Honor List, Valencia Community
College, Orlando, 2001–2006. Member:
ACF. Certification Chair, Orlando Culinary
Academy, 2005–2006. Competition Chair,
Orlando Culinary Academy, 2004–2006.
Coach, Culinary Competition Team,
Orlando Culinary Academy, 2005–2006;
Valencia Community College, 2002–2004.
MELISSA WALNOCK ’01, LECTURINGINSTRUCTOR—BAKING AND PASTRYARTSEducation: BPS, AOS, CIA. Professional
Experience: Pastry Chef, Nicholas, Red
Bank, NJ; Tabla, NYC. Pastry Chef de Partie,
The French Laundry, Yountville, CA. Pastry
Sous Chef, Jean-Georges V Steakhouse,
NYC. Head of production, Jean-Georges,
NYC. Pastry Cook, Union Square Café,
NYC; The Breakers, Palm Beach, FL.
STÉPHANE WEBER,ASSISTANT PROFESSOR—BAKINGAND PASTRY ARTSEducation: Certificat, Aptitude Profession-
nelle (pâtissier diploma), Jean-Ferandi, Paris,
France. Food Hygiene Certificate, London
Institute of Environmental Health Officers.
Apprenticeship: Jean Jeudon, Paris. Profes-
sional Experience: Executive Pastry Chef,
Osteria del Circo, NYC. Pastry Chef-Instruc-
tor, French Culinary Institute, NYC. Chef
Pâtissier, Restaurant Associates, Tropica Bar
& Seafood House, NYC; Restaurant Associ-
ates, Café Centro and Beer Bar, NYC; Le
Meridien Hotel, Chicago, IL; Le Parker
Meridien Hotel, NYC. Chef de Partie
Pâtissier, Sheraton Park Tower Hotel, Lon-
don, England. Pâtissier, Petersham Hotel—
European Country Hotels, London; S.A.R.L.
Paul (traditional Parisian pastry shop), Paris,
France. Awards: Best Dessert Menu 2001,
Food Online food show, NYC. First Place,
Domaine Carneros Wedding Cake Competi-
tion, 1995. Third Place, The Godiva Liqueur
Cup, 1993; Third Place, Kahlua Liqueur
Competition, 1993.
HANS J. WELKER, CMB, ASSISTANT PROFES-SOR—BAKING AND PASTRY ARTSEducation: Master’s degree, F.U.U. Gemein-
nuetzige Fortbildung Schule, Heidelberg,
Germany. Ewald Notter International Zuck-
erdecorschule, Zurich, Switzerland. Moll
Marzipan, Berlin, Germany. The Coalition of
Teachers, NYC.Apprenticeship: Café Bren-
ner, Idar-Oberstein, Germany. Professional
Experience: Director of Bread Program,
French Culinary Institute, NYC.
108 | Baking and Pastry Arts Faculty
Business Management Faculty | 109
Owner/Master Pastry Chef/Baker, Pastry
Paradise Konditorei/Alpine Bakery & Café,
Lagrangeville, NY. Head Pastry Chef, Karl
Ehmer’s Bakery, Poughkeepsie, NY; Rathaus-
cafe Harth, Darmstadt, Germany; Konditorei
Spaeth, Darmstadt. Pastry Chef, Otto
Schuckhahn, Munster, Germany; Konditorei
Jost, Idar-Oberstein; German Navy. Awards:
First Prize, Best of Show (Bread), Salon of
Culinary Art, NYC, 2011. First Prize, Salon of
Culinary Art, NYC, 2010. Best of Show
(Bread Display), Salon of Culinary Art, NYC,
2009. Best of Show (Bakery Display), Salon
of Culinary Art, NYC, 2010, 2008. Marc Sar-
razin Trophy (CIA team), Salon of Culinary
Art, NYC, 2007.
Business Management
DR. PATRICK BOTTIGLIERI, CHA,PROFESSOR—BUSINESS MANAGEMENTEducation: EdD, Nova Southeastern Univer-
sity, Ft. Lauderdale, FL. MS, BS, Rochester
Institute of Technology, Rochester, NY. AAS,
Sullivan County Community College, Loch
Sheldrake, NY. Roderick Institute Hospitality
Skills Training Program. Certified TIPS
Trainer. Professional Experience: Corporate
Director of Food and Beverage, GEM Hospi-
tality Group, Long Branch, NJ. General
Manager, Ramada Hotel, Williamsburg, VA;
Carradoc Hall Hotel, Leesburg, VA. Resi-
dent Manager, Radisson Plaza Lord Balti-
more Hotel, Baltimore. Director of Food and
Beverage, The Chase Park Plaza Hotel, St.
Louis; Radisson Plaza Lord Baltimore Hotel,
Baltimore; College Station Hilton and Con-
ference Center, College Station, TX; Marriott
Hotel Galleria, Houston. Catering Director,
Marriott Hotel Galleria, Houston. Catering
Manager, Marriott Hotel Astrodome, Hous-
ton. Catering Services Manager, Marriott
Hotel, Bethesda, MD. Awards: First Place,
R. T. French Co. National Recipe Contest,
1980. Member: Hospitality Advisory Com-
mittee, Sullivan County Community College.
National Restaurant Association. Council on
Hotel, Restaurant, and Institutional Educa-
tion. Hospitality Educators of the Mid-
Atlantic Region.
W. W. JOHN CANNER, CHE, ASSOCIATEPROFESSOR—BUSINESS MANAGEMENTEducation:MS, Rochester Institute of Tech-
nology, Rochester, NY. BS, Fairleigh Dickin-
son University, Rutherford, NJ. Special
diploma, industrial relations, Loyola Mary-
mount University, Los Angeles, CA. National
Management Association Certificate.
Applied Foodservice Sanitation Certificates.
Certificate, Seagrams School of Hospitality
and Service. Certified TIPS Trainer. Profes-
sional Experience: Foodservice Consultants
Society International, Professional Level.
Consultant/Lecturer, Foodservice Manager,
Jet Chef, Mack Brothers, Goshen, NY. Gen-
eral Manager, Assistant General Manager,
Dobbs International Services, Los Angeles;
New York; Raleigh, NC. Technical Training
Specialist, Food and Beverage, Sky Chef
Headquarters, Arlington, TX. Assistant Gen-
eral Manager, Sous Chef Supervisor, United
Airlines Foodservice, El Segundo, CA. Colo-
nial Restaurant Manager, Hilton Hotel Cor-
poration, Washington. Contributor to
Successful Catering. Awards: Award of
Merit, United Airlines. Special Achievement
Awards, Dobbs International Services.
American Business Women’s Association
Boss of the Year Award. Service Citation
Award—Junior Achievement. Member: ACF.
Toastmasters International. National Restau-
rant Association. Food Consultant Society
International. Food and Drug Administration
Plan Review.
ANTHONY J. CHANDO, CHE, ASSISTANTPROFESSOR—BUSINESS MANAGEMENTEducation:MBA, MS with distinction, Long
Island University, Purchase, NY. BS, Ford-
ham-Marymount College, Tarrytown, NY.
Certificate, New York University Continuing
Education. Certificate, Harvard Business
School Publishing. Professional Experience:
Management and Marketing Consultant.
Financial Advisor Trainee, Morgan Stanley,
NYC. Adjunct Instructor, Seminar Devel-
oper, Dutchess Community College, Pough-
keepsie, NY. Adjunct Lecturer, Visiting
Assistant Professor, Course Developer—
Direct Marketing, State University of New
York at New Paltz. Guest Lecturer, Mary-
mount Manhattan College, NYC. Director,
Security and Safety, Vassar Brothers Medical
Center, Poughkeepsie. Career Advisor, Mill
Street Loft, Poughkeepsie. Awards:Award of
Recognition—Business Instructor of the Year,
Dutchess Community College. American
Marketing Association (AMA) Certificate of
Achievement/Contribution—Academic Year
Advisor. Certificate of Recognition—Business
Club Advisor. AMA Recognition Certificate—
Marketing Presentation. Member:Advisor
and Co-Advisor, AMA, New Paltz Chapter.
Advisor, Business Student Organization.
LAURA DREESEN, ASSOCIATE PROFES-SOR—BUSINESS MANAGEMENTEducation: MS, BS with distinction, State
University of New York at New Paltz. Profes-
sional Experience: Learning Specialist,
Coordinator of Academic Computer Labora-
tories, CIA. Administrative Assistant to the
President/Import-Export Administrator,
Stanley Orchards Sales, Inc., Modena, NY.
District Manager, Automatic Data Process-
ing, Parsippany, NJ. Office Manager/
Administrative Assistant to the President,
Kahn Realtors/Better Homes & Gardens,
Newburgh, NY. Eastern Office Administra-
tor, Convac/APT, Hopewell Junction, NY.
Executive Administrator/Assistant Con-
troller, Anthony Sicari, Inc., New Paltz, NY.
Retail Salesperson/Keyholder, M. Solomon,
Poughkeepsie, NY. Tax Preparer, H&R
Block, Poughkeepsie. Awards: Chancellor’s
Award for Outstanding Senior in Business,
SUNY New Paltz. Author: Co-author, Math
for the Professional Kitchen.Member: Toastmas-
ters International. Huguenot Street Farm
(community sustainable agriculture). Colle-
giate Charter Member and Vice President,
American Marketing Association. Collegiate
Member, The Financial Management Honor
Society.
LYNNE EDDY, RD, FADA, CHE, ASSISTANTPROFESSOR—BUSINESS MANAGEMENTEducation: MS, Case Western Reserve Uni-
versity, Cleveland, OH. BS, University of
Cincinnati, Cincinnati, OH. Professional
Experience: District Manager, Sales, and
Registered Dietitian, Private and Independ-
ent Schools, Brock and Company, Malvern,
PA. District Manager, Campus Dining Serv-
ice, Wood Dining Services, Allentown, PA.
District Manager, Independent Schools,
Sodexo, Orlando, FL. Director of Nutrition
& Food Services, University of Massachusetts
Medical Center, Worcester, MA; UMass
Memorial Healthcare, Worcester; Choate-
Symmes Health Services, Woburn, MA.
Assistant Director, Department of Dietetics &
Nutrition, The Brigham & Women’s Hospital,
Boston, MA. Faculty Instructor, Simmons
College, Boston, MA. Awards: Recognized
Young Dietitian of the Year (RYDY), Charter
Fellow (FADA), American Dietetic Associa-
110 | Business Management Faculty
Business Management Faculty | 111
tion. Accomplished Health Care Foodservice
Administrators (AHCFA) recognition, Distin-
guished Health Care Foodservice Adminis-
trators (DHCFA) recognition, American
Society for Hospital Food Service Adminis-
trators. Kappa Delta Pi Honorary Society of
Education, University of Cincinnati. Mem-
ber: Past Director on National Board, Ameri-
can Society for Hospital Food Service
Administrators. New York Dietetic Associa-
tion. American Dietetic Association. Past
President, Treasurer, Massachusetts Health-
care Foodservice Administrators.
GERARD FISCHETTI ’78, CCM, CHE,ASSOCIATE PROFESSOR—BUSINESSMANAGEMENTEducation: MS, Rochester Institute of Tech-
nology, Rochester, NY. BS, Florida Interna-
tional University, Miami, FL. AOS with
honors, CIA. Professional Experience: Gen-
eral Manager, Kirkbrae Country Club, Lin-
coln, RI. Assistant General Manager/ Food
and Beverage Manager, Druid Hills Golf
Club, Atlanta. Chief Operating Officer, Clas-
sic Cheesecake Wholesale Bakery, Atlanta.
Director of Catering, Restaurant Manager,
The Ritz-Carlton, Atlanta. Cafe Manager,
Omni International Hotel, Atlanta. Fine Din-
ing Room Server, Hyatt Regency Miami.
Waiter, Gordon Restaurant, Chicago.
Awards: CIA Faculty Member of the Year,
2011. Two Silver Medals, U.S. Chef’s Open
Culinary Competition, Atlanta, 1990. Mem-
ber: Advisory Board, Foodservice Educators
Learning Community; CIA/Cornell
Alliance.
MARY E. FRANKINI, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENTEducation: Leadership/management
courses, Zenger-Miller, Inc. Professional
Experience: Head Waiter, La Metropol
Restaurant, Hilton Hotel, Kalamazoo, MI.
Back Waiter/Front Waiter, Captain, Assistant
Maître d’Hôtel, Maître d’Hôtel, The Mansion
on Turtle Creek, Dallas, TX.
RAIMUNDO GABY, JR. ’97, CHE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENTEducation: MA, Teachers College, Columbia
University, NYC. BPS, AOS, CIA. Higher
Certificate in Wines, Spirits, and Liqueurs,
International Wine Center, NYC. Profes-
sional Experience: Sommelier/Dining Room
Manager, Lutèce Restaurant, NYC. Dining
Room Manager/Captain, Oceana Restau-
rant, NYC. Catering Manager, Back-of-the-
House Manager, Restaurant Associates at
Goldman Sachs, NYC. Assistant Beverage
Manager, The Waldorf-Astoria Hotel, NYC.
Lead Line Cook, Jared Coffin House, Nan-
tucket, MA. Night Shift Supervisor, Espresso
Café, Nantucket, MA. Chef/Manager,
Restaurant Talisma, Belém, Pará, Brazil.
Awards: Julius Wile Scholastic Achievement
Award. Jacob Rosenthal Leadership Award.
The Culinary Institute of America Scholastic
Achievement Award. Aramark Award for
Baccalaureate Study.
BILL GUILFOYLE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENTEducation: MBA, Pace University, NYC. BA,
State University of New York, College at
New Paltz. Professional Experience:
Chef/Owner, The Blue Heron Restaurant,
Montgomery, NY. General Manager, Broad-
way Grill, NYC; Sam’s Cafe, NYC. Manag-
ing Partner, Sam’s Restaurant, NYC. Sales
Manager, The Continental Companies. Som-
melier and Beverage Manager, The Quilted
Giraffe, NYC.
PIERRE LEBLANC, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENTEducation: BS, Institut de Tourisme et
d’Hotellerie du Quebec, Canada. Profes-
sional Experience: Executive Chef/Owner-
Manager, Maison LeBlanc, New Milford, CT.
Executive Chef, Indian Harbor Yacht Club,
Greenwich, CT; The Ritz-Carlton Hotel,
NYC; Maxwell’s Plum Restaurant, NYC.
Chef de Partie, River Cafe, Brooklyn, NY.
Chef/Owner, Le Cafe Pierre, Towson, MD.
Assistant Maître d’ Hôtel/Sommelier, Le
Chambord, Baltimore. Maître d’ Hôtel, Au
Bouvillon Restaurant, Montreal. Member:
Société Culinaire Philanthropique.
ANTHONY J. LIGOURI, ASSOCIATE PRO-FESSOR—BUSINESS MANAGEMENTEducation: MEd, California Coast Univer-
sity, Santa Ana, CA. BA, Binghamton Uni-
versity, Binghamton, NY. AA, Broome
Community College, Binghamton. Appren-
ticeships: L&S Markets, Inc., Endicott, NY.
Custom Cuts Meat Markets, Inc., Endicott.
Professional Experience: Director of Faculty
Staffing and Scheduling, CIA. Manager in
Charge of Wholesale and Retail Production,
Vestal Meat Markets, Inc., Vestal, NY. Train-
ing Specialist in Meat Fabrication, Northeast-
ern Food Service Corp., Irwin, PA. Assistant
Production Manager, Rich Plan Food Serv-
ice Corp., Vestal, NY. M&M Catering, Bing-
hamton. Professional Baseball Umpire,
National Association of Professional Baseball
Leagues, St. Petersburg, FL. Awards: CIA
Faculty Member of the Year, 1998. Instructor
of the Year, Accrediting Commission of
Career Schools and Colleges of Technology
(ACCSCT), 1997. Marc Sarrazin Trophy
(CIA team), Salon of Culinary Art, NYC,
1996. Member: Artscorp for Anderson Cen-
ter of Performing Arts, SUNY Binghamton.
JEAN S. MORRIS, ASSOCIATEPROFESSOR—BUSINESS MANAGEMENTEducation: MBA, Marist College, Pough-
keepsie, NY. BA, Lehman College, Bronx,
NY. AAS, Ulster County Community Col-
lege, Stone Ridge, NY. Professional Experi-
ence: Director, Assistant Director, and
Business Counselor, Small Business Develop-
ment Center, Ulster County Community
College. Assistant Bookkeeper, Hudson Ron-
dout Corp., Woodstock, NY. Expeditor, La
Medusa, Woodstock. Head Day Chef, The
Bear Cafe, Woodstock. Owner/Partner,
Laura Jean’s Restaurant, Kingston and
Woodstock.
STEPHANIE MURPHY, CPA, ASSOCIATE PROFESSOR—BUSINESSMANAGEMENTEducation: MBA, Bernard Baruch College,
NYC. BA, State University of New York at
Stony Brook. Professional Experience:
Adjunct Faculty, Orange County Community
College, Middletown, NY. Accountant, Times
Herald Record, Middletown; Arthur Andersen
& Co., NYC. Accounting Supervisor, MDS
Hudson Valley Laboratories, Poughkeepsie,
NY. Controller, Craig House Center, Beacon,
NY. Senior Accountant, Staff Accountant,
Horton Medical Center, Middletown. Voca-
tional/Educational Specialist, Leake & Watts
Services, Inc., Yonkers, NY. Teacher, Middle-
town Junior High School, Middletown.
Instructor, Drake Business School, Bronx,
NY.Awards: CIA Faculty Member of the
Year, 2006. Author: QuickBooks® for the
Restaurant.
ALISA NEUNEKER, CHE, ASSOCIATE PROFESSOR—BUSINESS MANAGEMENTEducation: MHRTA, BS, University of South
Carolina, Columbia, SC. Professional Expe-
rience: Adjunct Instructor, Columbia Col-
lege, Chicago, IL. Regional Sales Director,
112 | Business Management Faculty
Culinary Arts Faculty | 113
Midwest Region, MICROS Systems, Hospi-
tality Solutions International, Scottsdale, AZ.
Instructor, Kendall College, Evanston, IL.
General Manager, Signature Inn-South, Day-
ton, OH. Assistant General Manager, Signa-
ture Inn Northeast, Cincinnati, OH. Sales
Representative, The Garfield House Suite
Hotel, Cincinnati, OH. Area Sales Director,
Hampton Inns, Columbia, Spartanburg, and
Greenville, SC. Sales Representative, Hamp-
ton Inn, Columbia, SC. Author: QuickBooks®
for the Restaurant. Member: International
Council on Hotel & Restaurant Institutional
Education. Hospitality Financial and Tech-
nology Professionals.
MICHAEL J. NOTHNAGEL, CHE,ASSOCIATE PROFESSOR—BUSINESSMANAGEMENTEducation: MAT, BS summa cum laude,
University of New Hampshire, Durham, NH.
Professional Experience: Mathematics
Instructor, Jefferson Community College,
Louisville, KY. Mathematics Instructor/Pro-
fessor, Lansing Community College, Lans-
ing, MI. Mathematics Teacher, Robert W.
Traip Academy, Kittery, ME. Instructor,
Sylvan Learning Center, Lansing. Reader,
Measured Progress, Dover, NH. Author:
Co-author, Math for the Professional Kitchen.
CAMERON F. RABE, CPA, LECTURINGINSTRUCTOR—BUSINESS MANAGEMENTEducation:MBA, Rutgers University Gradu-ate School of Management, Newark, NJ. BA,University of California, Santa Cruz. Profes-sional Experience:Owner, Cameron F.Rabe, CPA, Kingston, NY. Member, Pill,Rabe & Company LLC, Springfield, NJ. Sen-ior Associate, Goodman & Company, LLP,Roanoke, VA. Contract Instructor, Audit-watch, Thomson Reuters. Adjunct Instructor,National College of Business, Roanoke.Awards: Beta Alpha Psi National Scholar.
Member:American Institute of CertifiedPublic Accountants (AICPA). New York StateSociety of CPAs. New Jersey Society of CPAs.Chamber of Commerce of Ulster County.
JOHN J. STEIN ’80, CFBE, ASSOCIATE PRO-FESSOR—BUSINESS MANAGEMENTEducation: BS with honors, Florida Inter-
national University, Miami, FL. AOS,
CIA. Certificate, Institute of Ecosystem Stud-
ies, Millbrook, NY. Apprenticeship:
Cook/Steward, U.S. Naval Academy Offi-
cers’ Club and Faculty Club, Annapolis, MD.
Professional Experience: Assistant Director
of Food and Beverage, Cunard Hotels and
Resorts, Hotel Atop the Bellevue, Philadel-
phia, PA. Executive Steward, The Westin
Bellevue-Stratford Hotel, Philadelphia. Mem-
ber: International Association of Culinary
Professionals. Florida International Hospital-
ity Society.
Culinary Arts
MARK AINSWORTH ’86, PC III, CEC,PROFESSOR—CULINARY ARTSEducation: BA, University of South Carolina,
Columbia, SC. AOS, CIA. Professional
Experience: Executive Chef, Pusser’s Land-
ing, Tortola, British Virgin Islands; Yorktown
Clipper, Clipper Cruise Lines, St. Louis,
MO. Chef-de-Partie, Le Bernardin, NYC.
Demi Chef Tournant, Grill Room Restau-
rant, Hotel Bayerischer Hof, Munich, Ger-
many. Sous Chef, Newport and Nantucket
Clipper, St. Louis, MO. Roundsman,
Charleston Marriott Hotel, Charleston, WV.
Head Chef/Kitchen Supervisor, Presbyterian
Center, Holmes, NY. Awards:Marc Sarrazin
Trophy (CIA team), Salon of Culinary Art,
NYC, 1997, 1996. Gold Medal, Salon of Culi-
nary Art, NYC, 1996. Honorable Mention,
Nestlé Chocolate Olympics, White Plains,
NY. Silver Medal, Sixth International
Dietetic Cooking Competition, Bad Wör-
ishofen, Germany. Author: Kitchen Pro Series:
Guide to Fish and Seafood Identification, Fabrica-
tion, and Utilization.
CLEMENS AVERBECK, CEC, CHE, ASSIS-TANT PROFESSOR—CULINARY ARTSEducation: Degree in business administra-
tion/hospitality management, A. Kolping
Schule, Münster/Westphalia, Germany.
Apprenticeship: Waldhotel Krautkrämer,
Münster, Germany. Professional Experi-
ence: Executive Chef, Belvedere Mansion,
Staatsburg, NY; Stage Left Restaurant, New
Brunswick, NJ; Left Bank, Ft. Lauderdale,
FL. Executive Banquet Chef, Roosevelt
Hotel, NYC; Plaza Hotel, NYC. Executive
Chef/Owner, Averbeck’s Giebelhof Restau-
rant, Averbeck’s Bistro Grüner Zeisig, and
Averbeck’s Gartenwirtschaft, Senden, Ger-
many. Sous Chef, Restaurant La Marée,
Paris, France; Restaurant Michel Rostang,
Paris. Chef Rôtisseur, Grandhotel Belvédère,
Davos, Switzerland. Chef de Grill, Grand- &
Kur Hotel Quellenhof, Bad Ragaz, Switzer-
land. Demi-Chef Garde Manger, Hotel
Atlantic, Hamburg, Germany.Awards: Silver
Medaille of the German Gastronomy Society
for Lachs, Salm, Lax. Author: Editor and Co-
author, Lachs, Salm, Lax. Member: ACF.
EuroToques. Conseillaire Culinaire (culinary
advisor), Confrérie de la Chaîne des Rôtis-
seurs, North Rhine-Westphalia, Germany.
DAVID J. BARRY ’95, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation: AOS, CIA. Professional Experi-
ence: Executive Sous Chef, Sleepy Hollow
Country Club, Scarborough, NY; Milbrook
Club, Greenwich, CT. Chef de Cuisine,
Acqua Restaurant, Westport, CT. Sous Chef,
Mediterraneo Restaurant, Greenwich, CT.
Banquet Chef, Beach Point Club, Mamaro-
neck, NY. Kitchen Fellowship/Sous Chef,
Escoffier Restaurant, CIA. Awards: CIA Fac-
ulty Member of the Year, 2009. Marc Sar-
razin Trophy (CIA Team), Salon of Culinary
Art, NYC, 2007. Readers Choice Best
Desserts—Crème de la Crème Desserts, Fair-
field Countymagazine, 2000. ACF Bronze
Medal, Cold Food Competition, Boston
Food Show, Boston, MA, 1999. Best in Show,
First Place, Cold Food Competition, NYC,
1997. Blue Ribbon for Cooking, Honorable
Mention (Pastry), Team Competition, Salon
of Culinary Art, NYC. Member: New York
Culinary Team, International Culinary
Olympics, Germany, 1996.
FREDERICK C. BRASH ’76, ASSISTANTPROFESSOR—CULINARY ARTSEducation: AOS, CIA.Apprenticeships:
Beauvilliers, Montemarte, Paris, France. La
Terrace, Juan-les-Pins, France. Chez le Notre,
Paris. Hotel de Paris, Monte Carlo, Monaco.
Les Marroniers, Rigny Sur Arroux, France.
Hilton Hotels, Washington, DC and Philadel-
phia. Professional Experience: Executive
Chef, Field Club of Greenwich, Greenwich,
CT; 238 Madison Bistro, NYC; La Metairie,
NYC; Hulots, NYC; Terrace Five Restaurant,
NYC; La Mangeroire Restaurant, NYC. Pas-
try Chef, Palace Restaurant, NYC. Sous
Chef, Le Relais Restaurant, NYC. Cook,
Garden Restaurant, Philadelphia. Awards:
CIA Faculty Member of the Year, 2002.
ELIZABETH E. BRIGGS,PROFESSOR—CULINARY ARTSEducation: BPS, State University of New
York Empire State College, Saratoga Springs,
NY. AAS, New Hampshire Vocational Tech-
nical College, Berlin, NH. Professional
Experience: Externship Field Supervisor,
114 | Culinary Arts Faculty
Culinary Arts Faculty | 115
CIA. Mary Murphy Elegant Desserts,
Hopewell Junction, NY. Chef/Manager, Mill-
brook Golf and Tennis Club, Millbrook, NY.
Chef, The Tavern Room, The Greenbrier,
White Sulphur Springs, WV. Night
Chef/Garde Manger, Everglades Club, Palm
Beach, FL. Chef Garde Manger, The Bal-
sams Grand Hotel, Dixville Notch, NH.
Rounds Chef, Oakbrook Bath and Tennis
Club, Oakbrook, IL. Awards: First Prize
(New Hampshire ACF team), most original
buffet, Salon of Culinary Art, NYC.
ROBERT H. BRIGGS,PROFESSOR—CULINARY ARTSEducation: BPS, State University of New
York, Empire State College, Saratoga
Springs, NY. AAS, New Hampshire Voca-
tional Technical College, Berlin, NH. Profes-
sional Experience: Assistant Director for
Continuing Education, Associate Dean for
Advanced Cooking, Associate Dean for
Scheduling and Production, CIA. Sous Chef,
The Greenbrier, White Sulphur Springs, WV.
Saucier, Everglades Club, Palm Beach,
FL; The Balsams Grand Hotel, Dixville
Notch, NH.
DAVID J. BRUNO ’88, PC III, CEC, ASSOCI-ATE PROFESSOR—CULINARY ARTSEducation: AOS, Baking and Pastry Arts
Certificate, CIA. Professional Experience:
Executive Chef, Cripple Creek, Rhinebeck,
NY; Bing’s Restaurant, Rhinebeck, NY; Ard-
sley Country Club, Ardsley-on-Hudson, NY.
Executive Sous Chef and Head Chef,
Mayflower Inn, Washington, CT. Sous Chef,
La Crémaillère, Banksville, NY. Awards:
First Prize, Salon of Culinary Art, NYC, 2010.
Best of Show (Meat), Société Culinaire Phil-
anthropique Salon of Culinary Art, NYC,
2009. Marc Sarrazin Trophy (CIA team),
Salon of Culinary Art, NYC, 2007, 2006. Sec-
ond Place, Hot Foods Cooking Competition,
Chefs Association of Westchester and Lower
Connecticut, 2006. Member: ACF.
DOMINICK CERRONE, ASSISTANTPROFESSOR—CULINARY ARTSEducation:AAS, Hudson Valley Community
College, Troy, NY. Apprenticeship:
L’Auberge des Fougeres, Albany, NY. Profes-
sional Experience:Assistant Dean and
Director of Culinary Arts, Chef-Instructor,
French Culinary Institute, NYC. Chef and
Co-owner, Solera Restaurant, NYC. Chef de
Cuisine, Le Bernardin, NYC. Executive Sous
Chef, Tavern on the Green, NYC. Chef,
Vienna Park, NYC. Chef and Partner, West-
fall Restaurant, NYC. Pastry Chef, Le Perig-
ord, NYC. Chef de Partie, Polo, NYC. Night
and Day Saucier, Le Cirque, NYC. Pois-
sonier, Tournant, and Night Pastry Service,
Le Chantilly, NYC. Member: Société Culi-
naire Philanthropique. International Associa-
tion of Culinary Professionals. James Beard
Foundation. Chefs Collaborative. Founding
Board Member, Schooling Chefs, Blue
Ocean Institute.
SHIRLEY SHULIANG CHENG, CHE,PROFESSOR—CULINARY ARTSEducation: MS, Johnson & Wales University,
Providence, RI. BA, Sichuan University,
Sichuan, People’s Republic of China. AOS,
Sichuan Culinary Institute, Sichuan. Profes-
sional Experience: Certified Chef-Instructor,
Sichuan Culinary Institute. Executive Sous
Chef, Xingsheng Restaurant, Peking, People’s
Republic of China. Awards: Winner, Japan-
ese Ingredient Culinary Challenge, Interna-
tional Restaurant and Foodservice Show,
NYC, 2011. Marc Sarrazin Trophy (CIA
team), Salon of Culinary Art, NYC, 1997,
1996. CIA Faculty Member of the Year, 1996.
Member:ACF.
HOWARD F. CLARK ’71, CCE, CWC,PROFESSOR—CULINARY ARTSEducation: AOS with honors, CIA. Pennsyl-
vania State University. Community College
of Baltimore. Professional Experience:
Executive Sous Chef, Sheraton-Altoona, PA.
Executive Chef, Sheraton-Indiana, PA.
Chef/Catering Supervisor, Mississippi State
University, Starkville, MS. Head Relief Cook,
Chevy Chase Club, MD. Foodservice
Instructor, Altoona Vo-Tech School, PA. Lec-
turer, Huntington Vo-Tech School, PA.
Adjunct Instructor, Foodservice Review
Panel, U.S.D.C., N.O.A.A., National Marine
Fisheries Service, Training Branch. Member:
ACF. Southern Allegheny Chefs’ Association.
PHILLIP A. CRISPO, PC III, CEC, CHE, ASSIS-TANT PROFESSOR—CULINARY ARTSEducation:Advanced Culinary Diploma,
Craft Guild of Chefs, London, England. Pro-
fessional Experience: Executive Chef, Drew
Norloch Ltd., Royal Botanic Gardens, Edin-
burgh, Scotland. Executive Chef/Manager,
Head Chef, Huntingtower Hotel Co. Ltd.—
Crispo’s Dunkeld-Spittal Glenshee Hotel,
Perthshire, Scotland. Head Chef, Birnam
Institute, Dunkeld, Scotland. Regional Exec-
utive Chef, Compass Group USA, Charlotte,
NC. Sous Chef, Royal Dunkeld Hotel,
Perthshire. Chef de Partie, Harry Cipriani’s,
NYC. Awards: Prize of Honor, Best of Show
(Fish), Salon of Culinary Art, NYC, 2009.
Marc Sarrazin Trophy (CIA team), Salon of
Culinary Art, NYC, 2006. Compass Group
Award for Culinary Excellence, 1999.
Gold Medal, International Salon Culinaire,
London, 1998. Member: Slow Food
International.
PAUL DELLEROSE ’94, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation:AOS, CIA. Windows on the
World Wine School. ServSafe® certification.
Professional Experience: Consulting Execu-
tive Chef, Cornerstone USA, Kennesaw, GA.
Executive Chef, Doubletree Hotel Tarry-
town, Hilton Tarrytown, Tarrytown, NY.
Executive Chef/Partner, Civile’s Venice on
the Hudson, Haverstraw, NY. Sous Chef,
Hilton New York, NYC. Interim Executive
Chef/Executive Sous Chef, Banquet Chef,
Millenium Hilton, NYC. Sous Chef, Quaker
Ridge Golf Club, Scarsdale, NY. Chef Tour-
nant, The Waldorf-Astoria, NYC. Awards:
Leadership Award, Hilton Tarrytown, 2003.
Member:ACF.
JOSEPH DE PAOLA ’94, CHE, LECTURINGINSTRUCTOR—CULINARY ARTSEducation: BA, Niagara University, Niagara
University, NY. AOS, CIA. Professional
Experience: Executive Chef, CanCan
Brasserie, Richmond, VA. Roundsman,
Front-of-the-House Server, Gramercy Tavern,
NYC. Roundsman, Bouley Bakery, NYC;
Rubicon, San Francisco, CA. Culinary posi-
tions, Taverna del Colleoni, Bergamo, Italy;
Europa ’92, Antika Moka, Modena, Italy;
Carlo Magno, Brescia, Italy; La Mora,
Lucca, Italy; and Don Alfonso 1890, Sor-
rento, Italy. Chef de Partie, San Domenico
NY, NYC.
JOHN DESHETLER ’68, PC II, CCC,PROFESSOR—CULINARY ARTSEducation: AOS, CIA. ACF Nutrition
Certification. Certification in Thermal
Processing, University of Guelph, Canada.
Professional Experience: Chef, Mon Valley
Country Club, Monongahela, PA; Blairmont
Country Club, Hollidaysburg, PA. Senior
Experimental Chef, H. J. Heinz Co. Instruc-
tor, ACF Apprenticeship Program; Adult
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Education, Community College of Allegheny
County, PA. Designer, National ACF Sculp-
ture, St. Augustine, FL. Awards: Gold and
Silver Medals, First Place, Grand Prize,
Judges’ Award, Pittsburgh and Philadelphia
Culinary Arts Food Salons, New York Food
Show. Member: ACF. Culinary Judge, ACF
Fort Lee Culinary Competition, Military
BBQ Chef Challenge.
JOSEPH W. DIPERRI ’77, ASSOCIATEPROFESSOR—CULINARY ARTSEducation:AOS, CIA. Certified Food Serv-
ice Managers Sanitation Program, Rutgers
University, New Brunswick, NJ. Apprentice-
ships: Oak Hills Country Club, Fitchburg,
MA. Saga Foods, Camp Young Judea,
Amherst, NH. Professional Experience:
Chef, Camelot Restaurant, Resorts Interna-
tional Hotel Casino, Atlantic City, NJ; Ameri-
cano Beach Hotel, Daytona Beach, FL.
Chef/Garde Manger Manager, Vienna 79,
NYC. Chef Tournant, Hilton Hotels Corpo-
ration, NYC and Secaucus, NJ. Awards:
Marc Sarrazin Trophy (CIA team), Salon of
Culinary Art, NYC, 2006, 1997, 1996. Second
Place, Salon of Culinary Art, NYC, 1995,
1994. Third Place, Salon of Culinary Art,
NYC, 1987. First Place, Salon of Culinary
Art, NYC, 1984, 1983, 1982.
ANITA OLIVAREZ EISENHAUER, ASSOCI-ATE PROFESSOR—CULINARY ARTSEducation: BS, Empire State College,
Saratoga Springs, NY. Madeleine Kamman
School for American Chefs, St. Helena, CA.
University of Nebraska, Lincoln, NE. Tren-
ton State College, New Jersey.Apprentice-
ship: Le Cirque, NYC. Professional
Experience: Executive Chef, Eight Mile
Creek, NYC. Chef Consultant, Prune, NYC.
Development and Consulting Chef, The
Gap, Inc., NYC. Sous Chef, Savoy, NYC.
Training and Opening Team Member, Blue
Door Restaurant, Delano Hotel, South
Beach, FL. Independent and Private Caterer.
Caterer, for NYC companies such as Restau-
rant Associates at Carnegie Hall, The Metro-
politan Museum of Art, the Metropolitan
Opera, Serena Bass, Great Performances,
and New York Parties. Special Location
Chef, Industria Produzioni, Pantelleria, Italy.
Tournant, “44” at the Royalton, NYC.
Awards: Grand Prize of 15-day tour of Chile,
Best Recipe Northeast U.S, Chilean Fresh
Fruit Association, 1998. Member: Slow Food
USA. Women Chefs and Restaurateurs.
Chefs Collaborative.
MARK ELIA, LECTURING INSTRUCTOR—CULINARY ARTSProfessional Experience: Founder/Owner/
Manager/Operator, Elia’s Meat Market,
Smokehouse & Deli; Mark’s Creative Tile
Works; Highland, NY. Town Councilman,
Town of Lloyd, NY. Deputy Building Inspec-
tor, Town of Lloyd Building Department,
Highland, NY. Assistant Manager, Meat
Processor, Edwards Food Warehouse, Pough-
keepsie, NY; Vaccaro’s Meat Market, High-
land. Awards: People’s Choice Award,
Hudson Valley Ribfest, 2006.
MARTIN FREI, ASSOCIATE PROFESSOR—CULINARY ARTSEducation and Apprenticeship: Switzerland.
Kenya. Professional Experience: Sous Chef,
Commis Pâtissier, Chef Confisseur, Chef
Garde Manger, Chef Tournant in Switzer-
land and Japan. Sous Chef, Chef Garde
Manger, Singapore. Second Head Chef,
Madrid, Spain. Kitchen Lecturer, Kenya.
Executive Chef, Libreville, West Africa;
Movenpick Restaurant, East Hanover, NJ.
Member: Confrérie de la Chaîne des
Rôtisseurs.
MICHAEL A. GARNERO, CHE, ASSOCIATEPROFESSOR—CULINARY ARTSEducation: AA, Seattle Central Community
College, Seattle. Sous Chef Development
Program, Four Seasons Hotel Company.
Apprenticeship: The Greenbrier Hotel,
White Sulphur Springs, WV. Professional
Experience: Banquet Chef, The Ritz-Carlton
Amelia Island, Amelia Island, FL. Sous Chef
Trainee, Four Seasons Clift Hotel, San Fran-
cisco; Four Seasons Hotel, Washington, DC.
First Cook, Four Seasons Olympic Hotel,
Seattle. Awards: First Prize, “The Search for
America’s Signature Pasta Recipes,” National
Pasta Association, 1998.
LYNNE GIGLIOTTI ’88, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation:AOS, Baking Certificate, CIA.
Restaurant School of Philadelphia, PA. Pro-
fessional Experience: Cooking Instructor,
Cooks Warehouse, Atlanta, GA. Advisory
Panel Chef, Whole Foods Market. Chef Con-
sultant, Derek Lawford Pubs, Atlanta. Food
Service Consultant, Measured Marketing
Mobile Marketing, Atlanta. Chef/Owner,
Grappa Restaurant, Atlanta. Owner/
Operator, Off-Premise Catering, Gigliotti
Culinary Concepts, Ltd. Owner/Operator,
Grapevine Café, Atlanta. Tournant, Ritz-
Carlton, Buckhead, Atlanta. Poissonier, Jean-
Louis at The Watergate Hotel, Washington,
DC. Executive Chef, Carolinas Catering;
Gordon Keith Wagner Catering; Philadel-
phia. Lunch Chef, Restaurant La Terrasse;
Philadelphia. Sous Chef, 20th Street Café.
Awards: Ford Tea Company Award for
Scholastic Achievement. Schieffelin Award
for Outstanding Participation in Wine
and Spirits.
JAMES MICHAEL JENNINGS ’93, LECTUR-ING INSTRUCTOR—CULINARY ARTSEducation:AOS, CIA; University of Hous-ton, TX; Baylor University, Waco, TX. Profes-sional Experience: Consultant/Chef/GeneralManager, Red Devon Restaurant & Market,Millbrook, NY. Executive Chef/Owner, Boisd’arc Restaurant, Woodstock, NY and RedHook, NY. Sous Chef, Old Drover’s Inn,Dover Plains, NY. Line Cook, Maître d’,Beekman Arms, Rhinebeck, NY. Bar Man-ager, Waiter, River Oaks Grill, Houston.Maître d’, Waiter, Bartender, Ruggles Grill,Houston.
STEPHEN J. JOHNSON, LECTURINGINSTRUCTOR—CULINARY ARTSProfessional Experience: Executive Chef,
Bois d’Arc, Red Hook, NY; The Catamount
Cafe, Mount Tremper, NY. Sous Chef, Bois
d’Arc, Red Hook; The Would Bar & Grill,
Highland, NY; Old Drover’s Inn, Dover
Plains, NY; 1820 House, Stone Ridge, NY.
Grill Station and Garde Manger, Allyn’s,
Millbrook, NY. Tournant, The Mansion on
Turtle Creek, Dallas, TX.
MOREY KANNER ’84, ASSOCIATEPROFESSOR—CULINARY ARTSEducation: BS, State University of New York
at New Paltz. AOS, CIA. AA, Ulster County
Community College, Stone Ridge, NY. Pro-
fessional Experience: Cook, Woodstocker
Restaurant, Woodstock, NY; Three Penny
Inn, Woodstock. Assistant Chef, Chef,
North Light Restaurant, New Paltz, NY. Pois-
sonier, Polo Restaurant, NYC. Sous Chef,
La Panetière, Rye, NY; Lavin’s Restaurant,
NYC. Executive Chef, 1820 House, Stone
Ridge.
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CYNTHIA KELLER ’83, LECTURINGINSTRUCTOR—CULINARY ARTSEducation:AOS, CIA. ServSafe® Food Pro-
tection Manager certification. ServSafe®
Responsible Alcohol Service certification.
Professional Experience: Chef-Owner,
Restaurant du Village, Chester, CT. Colum-
nist, Ink Publishing, LLC, East Haddam, CT.
Chef de Cuisine, Audrones, NYC. Acting
Chef de Cuisine, Lola, NYC. Line Cook,
Ritz Café, NYC. Line Cook and Commis de
Sous Chef, Le Cirque, NYC. Cook, Jean-
Claude Caterers, Long Island City, NY. Sous
Chef, Chez Catherine, Westfield, NJ. Teach-
ing Assistant, Escoffier Restaurant, American
Bounty Restaurant, Hyde Park, NY. Mem-
ber:Women Chefs and Restaurateurs.
Connecticut Grown. Société Culinaire
Philanthropique. Slow Food International.
International Association of Culinary
Professionals.
THOMAS KIEF ’78, PROFESSOR—CULINARY ARTSEducation: BS, Marist College, Poughkeep-
sie, NY. AA, University of Cincinnati, Cincin-
nati, OH. AOS, CIA. Professional
Experience: Chef, Grammer’s Restaurant,
Cincinnati; Vine Restaurants, Inc., Cincin-
nati; Terwilliger’s Restaurant, Cincinnati.
Day Chef, Le Perroquet Restaurant, Chicago.
Roundsman, Maisonette Restaurant, Cincin-
nati. Director and Chef-Instructor, The
Cincinnati Culinary Arts Academy.Awards:
Marc Sarrazin Trophy (CIA team), Salon of
Culinary Art, NYC, 2006, 1996. First Prize,
New York Food Show, 1990.
JOSEPH F. KLUG ’82, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation: BPS, Empire State College,
Saratoga Springs, NY. AOS, CIA. Profes-
sional Experience: Chef-Instructor, Technical
Education Center, Osceola, FL; Mid-Florida
Technical Institute, Orlando, FL. Chef de
Cuisine, The Peabody Orlando; Marriott
Orlando World Center; The Buena Vista
Palace, Orlando. Sous Chef, The Essex
House Nikko, NYC; The Omni Berkshire
Palace, NYC; The Plaza Hotel, NYC. Chef
de Partie, Hotel Schweizerhof, Lucerne,
Switzerland; Le Lavandou, NYC; The Carl-
ton Hotel, St. Moritz, Switzerland. Commis
de Cuisine, Noga Hilton International,
Geneva, Switzerland; Post Hotel
Partenkirchen, Gar-misch, Germany; The
Breakers, Palm Beach, FL. Awards: Food
Salon Awards, Salon of Culinary Art, NYC,
1987, 1986, 1985.
JOHN KOWALSKI ’77, CHE, PROFESSOR—CULINARY ARTSEducation: BPS, Empire State College,
Saratoga Springs, NY. AOS, CIA. Trade
school, Charlton, MA. Chef’s Seminar for
MHM, Inc. Professional Experience: Chef,
Publick House Restaurant, Sturbridge, MA.
Chef Poissonier, Le Côte Basque, NYC.
Saucier, Le Chantilly, NYC; Le Perigord-
Park, NYC. Executive Chef, Allentown
Hilton, Allentown, PA; Colony Parke, Dallas.
Corporate Traveling Chef, MHM, Inc., Dal-
las. Food and Beverage Director, Capital
Plaza Hotel, Frankfort, KY. Awards: Faculty
Member of the Year, CIA, 2010. Marc Sar-
razin Trophy (CIA team) Grand Prize, Salon
of Culinary Art, NYC, 2003, 1997, 1996. First
Prize (Cooking), Salon of Culinary Art, NYC,
1995. Grand Prize, Medal of the French Gov-
ernment, Salon of Culinary Art, NYC, 1993.
Best of Show, ACF Albany Chapter Culinary
Salon, 1990. First Place (CIA faculty team)
and Bronze Medal (Individual Tray), Salon
of Culinary Art, NY, 1990. Gold Medal in ice
carving, Bronze Medal in mini-buffet, Lehigh
Chefs’ Association. Author: The Art of Charcu-
terie. Member:ACF.
XAVIER LE ROUX, ASSOCIATE PROFESSOR—CULINARY ARTS Education: Brevit de Cuisinier, Lorient,
France. Professional Experience:
Owner/Executive Chef, Le Cafe Creme,
NYC. Executive Chef, L’Escargot, NYC; Les
Délices de la Côte Basque, NYC. Sous
Chef/Saucier, La Côte Basque, NYC; Le
Cygne, NYC. Poissonier, Le Pavillon, NYC.
Garde Manger, Wall Street Club, NYC.
Awards: CIA Faculty Member of the Year,
2003. Marc Sarrazin Trophy (CIA team),
Salon of Culinary Art, NYC, 1997. Member:
Commanderie des Cordons Bleus de France.
Eurotoques.
DWAYNE LIPUMA ’86, ASSISTANTPROFESSOR—CULINARY ARTSEducation: BS, University of New Mexico,
Albuquerque, NM. AOS, CIA. Professional
Experience: Executive Sous Chef, Park
Avenue Cafe, NYC; Iridium, NYC; The
River Cafe, Brooklyn, NY. Saucier/
Charcuterie, Aureole, NYC. Saucier, The
River Cafe, Brooklyn, NY. Line Cook, The
Marriott Hotel, Tarrytown, NY. Assistant
Banquet Chef, The Four Seasons Hotel,
Houston.
JAMES MARALDO, ASSOCIATE PROFESSOR—CULINARY ARTSEducation: BS, State University of New York
at New Paltz. AA, New York City Commu-
nity College, Brooklyn, NY. Italian Culinary
Institute for Foreigners, Costigiole d’Asti,
Italy. Professional Experience: Poissonier,
Saucier, River Cafe, Brooklyn, NY. Chef de
Partie, An American Place, NYC. Sous Chef,
The Ritz-Carlton Hotel, NYC; Bankers Trust
Company, NYC. Executive Chef, Doral Park
Hotel, NYC; Salomon Brothers, NYC.
Chef/Owner, La Primavera Catering, Brook-
lyn, NY. Member: Slow Food International.
Federation of Italian Chefs. International
Association of Culinary Professionals.
HUBERT J. MARTINI, CEC, CCE,AAC, ASSISTANT PROFESSOR—CULINARY ARTSEducation: Certificat d’Aptitude Profession-
nelle de Cuisinier. Lycée Technique Hô telier
de Strasbourg, Strasbourg, France. Appren-
ticeship: Hotel-Restaurant “Pax,” Strasbourg.
Professional Experience: Chef-Instructor,
Director of the Culinary Program, Kendall
College, Evanston, IL. Executive Chef, Exec-
utive House Hotel, Chicago. Executive Chef,
Assistant Food & Beverage, Alsacienne de
Restauration, Strasbourg-Schiltigheim,
France. Executive Sous Chef, C.I.T.-Alcatel
Restauration, Illkirch-Graffenstaden, France.
Chef de Brigade/Sous Chef de Cuisine, Four
Seasons Hotel, Montreal, Canada. Chef de
Cuisine, Restaurant “Aux Vieux Moulin,”
Pointe-Claire, Canada. Chef Saucier, Ban-
quet Chef, Sous Chef de Cuisine, Montreal
Airport Hilton, Dorval, Canada. Sous
Chef de Cuisine, Chef Tournant, Chef
Entremetier, Chef Saucier, and Commis de
Cuisine in Switzerland, Norway, France, and
Germany. Commis de Cuisine, French
Embassy, Vienna, Austria. Awards: Silver
Medal, Salon of Culinary Art, NYC, 2009.
Who’s Who, Teachers Industry, 1998. Who’s
Who, Lodging Industry, 1994, 1993. Gold
Medal, Team Vision USA Hot Food Compe-
tition, Seoul, South Korea, 1994. Silver
Medal, ACF-Approved Culinary Food Show,
Harvey, IL, 1994. Gold Medal, “Chefs in
America” competition, Chicago, 1992. Mem-
ber:ACF. American Academy of Chefs.
World Association of Cooks Societies.
120 | Culinary Arts Faculty
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BRUCE MATTEL ’80, CHE, ASSOCIATEPROFESSOR—CULINARY ARTS Education: AOS with honors, CIA. Profes-
sional Experience: Associate Dean for Culi-
nary Arts, CIA. Chef/Owner, Custom
Cuisine, Inc., Tarrytown, NY. Executive
Chef, Coq d’Or Restaurant, NYC. Fish
Butcher, Poissonier, and Chef de Partie, Le
Bernardin Restaurant, NYC. Chef Poissonier
and Sous Chef, Prunelle Restaurant, NYC.
Awards: Best of Show (Seafood), Marc Sar-
razin Trophy (CIA team), Salon of Culinary
Art, NYC, 2007. CIA Faculty Member of the
Year, 2005. “Best Chef of Sleepy Hollow
Country,” United Way, 1997. Author: Cater-
ing: A Guide to Running a Successful Business
Operation. Member: International Association
of Culinary Professionals. Society for Food-
service Management.
DAVID MCCUE ’93, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation: BA, University of Scranton,
Scranton, PA. AOS, CIA. Professional Expe-
rience: Executive Chef/Co-Owner, Wilton
Food Company, Wilton, CT. Chef-Instructor,
Continuing Education for Adults and Sum-
mer Enrichment Courses for Kids, Wilton
School District, Wilton. Commissary Chef,
Martha Stewart Living Omnimedia, West-
port, CT. Personal Chef, Ridgefield, CT.
Executive Chef, Portofino, Wilton. Chef de
Partie Sauté, The Elms, Ridgefield. Executive
Sous Chef, Café Pacific, Dallas, TX. Chef
de Partie Garde Manger, Stony Hill Inn,
Hackensack, NJ.
DARRYL J. MOSHER, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation: BS, Syracuse University, Syra-
cuse, NY. Certificate, Rensselaer Polytechnic
Institute, Troy, NY. Professional Experience:
Acting President, Brittany Hollow Farm, Red
Hook, NY. Program Manager, Senior Prod-
uct Manager, Technical Assistant to Develop-
ment VP, Development Manager, Project
Manager/Programmer, IBM Corporation,
Hudson Valley, NY. Substitute High School
Teacher and Coach, Red Hook Central
Schools, Red Hook. Awards: Corporate
Award for Outstanding Contribution, Divi-
sion Management Excellence Award, IBM
Corporation. Member: Dutchess County
Agricultural Society.
ROBERT MULLOOLY ’93, ASSOCIATEPROFESSOR—CULINARY ARTSEducation: AOS, CIA. ServSafe® certifica-
tion. Professional Experience: Chef-Instruc-
tor, French Culinary Institute, NYC;
Culinary Academy of New York, NYC. Exec-
utive Chef, Antares Cafe, Greenport, NY;
Oheka Castle, Huntington, NY. Sous Chef,
New York Palace Hotel, NYC. Pastry Chef,
Cibo Restaurant, NYC. Owner, Rob’s Gour-
met Sorbet, Mineola, NY. First Cook,
Saucier, Sign of the Dove, NYC. Rounds-
man, Apprentice, Garden City Hotel, Garden
City, NY. Member: James Beard Foundation.
ACF.
TONY NOGALES ’88, PC III, CEC, CHE,ASSISTANT PROFESSOR—CULINARYARTSEducation:AOS, CIA. Ken Lo Cooking
School, London, England. Professional
Experience: Executive Chef, Chartwells at
Bard College, Annandale-on-Hudson, NY;
Wiltwyck Golf Club, Kingston, NY; Beek-
man Arms, Rhinebeck, NY. Sous Chef, An
American Place, NYC; Maison Le Blanc,
New Milford, CT.
MICHAEL PARDUS ’81,PROFESSOR—CULINARY ARTSEducation: BS summa cum laude, Johnson &
Wales University, Providence, RI. AOS with
honors, CIA. Professional Experience:
Executive Chef, The Swiss Hotel, Sonoma,
CA. Freelance Chef, Napa Valley, CA. Sous
Chef, Mustard’s Grill, Yountville, CA; The
Country Inn at Princeton, Princeton, MA.
Saucier, Miramonte Restaurant, St. Helena,
CA; Las Colinas Sports Club, Dallas. Chef,
Arturo’s Ristorante, Worcester, MA. Awards:
Outstanding Community Service Award,
New Paltz Healthy Food Initiative, Ulster
County YMCA, 2006. East Coast Regional
Winner, Maple Leaf Farms Duckling Recipe
Contest, 1999.
ROBERT A. PERILLO ’86, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation:AOS, CIA. Professional Experi-
ence: Chef-Instructor, Chef Coordinator,
French Culinary Institute, NYC. Chef,
Bolzano’s, NYC. Opening Chef, Schiller’s
Liquor Bar, NYC. Sous Chef, Balthazar
Restaurant, Le Madri Restaurant, NYC.
Opening Sous Chef, Patroon, NYC. Visiting
Chef, Symposium, Cartoceto, Italy; Cacciani,
Frascati, Italy. AM Sous Chef, Symphony
Cafe, NYC. Tournant, Aureole Restaurant,
NYC. Chef, Bay Club Restaurant, Kapalua
Bay Hotel, Lahaina, HI. Poissonier, La
Panetière, Rye, NY. Tournant, Sous
Chef, Cafe Evergreen, Pearl River, NY.
Tournant, Saucier, Livanos Restaurant,
White Plains, NY.
WILLIAM PHILLIPS ’88, ASSOCIATEPROFESSOR—CULINARY ARTSEducation: AOS with high honors, CIA. Uni-
versity of Idaho, Moscow, ID. Professional
Experience: Chef, Red Sage Restaurant,
Washington, DC. Chef Pâtissier, Chef de
Cuisine, Maxime’s, Granite Springs, NY.
Studied with Chef Daniel Jarlot at Auberge
Castel de Tres Girad, Morey-Saint-Denis
Gevery Chambertin, France. Sous Chef,
Otter Bay Company, Spokane, WA. Rounds-
man, Gambino’s Italian Restaurant, Moscow,
ID. Chef, Red Lantern Inn, Mount Kisco,
NY; Biscuitroot Park, Moscow, ID. Prep
Cook, Moreno’s Sea Swiper, Moscow, ID.
Awards: Valedictorian, Academic Achieve-
ment Award, CIA, 1988.
KATHERINE M. POLENZ ’73,PROFESSOR—CULINARY ARTSEducation: BPS, State University of New
York, Empire State College, Saratoga
Springs, NY. AOS, CIA. Professional Expe-
rience: Chef, Shire at Culverton Adult Care
Facility, Rochester, NY. Kitchen Supervisor,
Rochester Jewish Home and Infirmary
(Kosher facility), Rochester. Assistant Food-
service Director, Westminster Choir College,
Princeton, NJ. Executive Chef, National
Hotel, Frenchtown, NJ; Sergeantsville
Inn, Sergeantsville, NJ; Beekman Arms,
Rhinebeck, NY. Meat Cutter, Maresca and
Sons, Sergeantsville. Chef de Cuisine, Good
Enough to Eat, High Falls, NY. Chef/Owner,
The Pampered Palate, off-premise catering
(specializing in nutritional food preparation).
Awards: Taste of the Hudson Valley, Appe-
tizer/Soup category, 1988. The Ginsberg’s
Award 1987. Member:Women Chefs and
Restaurateurs. ACF. Past Vice President and
Committee Chair, Mid-Hudson Culinary
Association.
HEINRICH RAPP, ASSOCIATE PROFESSOR—CULINARY ARTSEducation: Graduate of St. Gallen Hotel/
Restaurant School, Switzerland. Apprentice-
ship: Switzerland. Professional Experience:
Commis/Tournant, Palace Hotel, Wengen,
Switzerland. Commis Garde Manger, Hotel
Quellenhof, Bad Ragar, Switzerland. Chef
122 | Culinary Arts Faculty
Culinary Arts Faculty | 123
Garde Manger, Hotel Belmont, Bermuda;
Hotel Excelsior, Hong Kong. Executive Sous
Chef, Hotel Equatorial, Kuala Lumpur,
Malaysia. Executive Chef, Hotel Equatorial,
Singapore; Rudy’s Restaurant, CT. Awards:
Marc Sarrazin Trophy (CIA team), Salon of
Culinary Art, NYC, 1997, 1996. Medal of the
French Government for Culinary Excellence,
Salon of Culinary Art, NYC 1985.
JOHN REILLY ’88, CEC, ASSOCIATEPROFESSOR—CULINARY ARTSEducation: AOS, CIA. Professional Experi-
ence: Executive Sous Chef, Hotel Metropol,
Moscow, Russia. Sous Chef, Hotel Splugen-
schloss, Zurich, Switzerland; Cafe Madeline,
Gallows Bay, St. Croix, U.S. Virgin Islands;
Radisson Empire Hotel, NYC. Chef
Entremetier, Maritime Hotel Koln, Zurich.
Chef Garde Manger, Grand Hotel Kurhaus
Alpina, Switzerland. Roundsman, Hyatt
Regency, Minneapolis. Cook, Klondike
Hotel, Skagway, AK. Awards: Best of Show
(Fish), First Prize, Salon of Culinary Art,
NYC, 2010. Gold Medal, Salon of Culinary
Art, NYC, 2009. Marc Sarrazin Trophy (CIA
team), Salon of Culinary Art, NYC, 2007,
2006. Third Place, Hot Foods Cooking Com-
petition, Chefs Association of Westchester
and Lower Connecticut, 2006. Five Silver
Medals, Cold Food category (CIA Culinary
Team 2000), International Culinary
Olympics, Erfurt, Germany. Hot Foods class
winner and triple Gold Medal winner in
Cold Food (CIA Culinary Team 2000), Hote-
lympia Salon Culinaire, London. Team Sil-
ver Medal, Modified Hot Food Competition
at the International Hotel, Motel, and
Restaurant Show, NYC. Gold and Silver
Medals, New Hampshire Culinary Classic,
1998.
SERGIO REMOLINA, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation: Diploma of Cuisine and Pâtis-
serie, Le Cordon Bleu, Paris, France. Profes-
sional Experience: Director and Instructor,
Restaurante Scholl, IGES, Queretaro, Qro,
Mexico. Host, Arriba Juarez, Channel 56 Tele-
visa. General Manager, Executive Chef/Co-
Owner, Restaurante Mision Guadalupe, Cd
Juarez Chihuahua, Mexico. Chef-Instructor,
Sub-Director, Centro Culinario Ambrosia,
Mexico City, Mexico. Chef-Instructor, Uni-
versidad del Claustro de Sor Juana, Mexico
City; Grupo Trico, Mexico City; Universidad
Anahuac del Sur, Mexico City. Chef/Owner,
Restaurante Placeres y Milagros, Mexico
City. Director of Foodservice, Heinz Mexico
SA de CV, Mexico City. Consultant and
Executive Chef, Rosa Mexicano at Lincoln
Center, NYC. Corporate Chef, Culinary
Director, Restaurantes Bar La Mansion, Mex-
ico. Operational Director, Grupo Industrial
Intermex SA de CV, Mexico City. Executive
Chef, Les Ambassadeurs, Mexico City; Mexi-
can Embassy, France. Line Chef, Les Zygo-
mates, Paris. Cook, Les Ambassadeurs, Hotel
de Crillon, Paris; L’Excuse, Paris; La casa de
Pablo, Mexico City. Supervisor of Opera-
tions and Quality Control, La Baguette, Mex-
ico City. Awards: First Prize (Meat), Salon of
Culinary Art, 2011. Gold Medal, Salon of
Culinary Art, NYC, 2009. Third Place, Con-
test Jorge Calvo Delgado, Santa Cruz de la
Sierra, Bolivia, 1998. Member:Académie
Culinaire de France.
THEODORE ROE ’91, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation:AOS, CIA. Apprenticeship:
Bistro Roti, San Francisco, CA. Professional
Experience: Chef/Consultant, Montage,
Aspen, CO. Chef Consultant, Radek Cerny
Restaurant Group, Niwot, CO and Cherry
Creek, CO. Executive Chef/Partner, Dazzle
Restaurant, Denver, CO. Executive Chef,
Michael’s On East, Sarasota, FL. Executive
Sous Chef, Moose’s, San Francisco. Sous
Chef, The Swiss Hotel, Sonoma, CA; Mus-
tard’s Grill, Napa, CA. Member: American
Institute of Food and Wine.
GIOVANNI SCAPPIN, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation: Diploma, Recoaro Terme Culi-
nary Institute, Recoaro Terme, Italy. First
Lower Certificate in English of Cambridge,
Bournemouth, England. Professional Expe-
rience: Co-owner/Managing Chef, Finch
Tavern, Croton Falls, NY. Owner/Executive
Chef, Gigi Trattoria, Rhinebeck, NY. Corpo-
rate Chef, Toscorp, NYC. Owner and Culi-
nary Consultant, Bigoli, Inc., NYC. Executive
Chef/Corporate Chef, Bice Group, NYC.
Opening Chef, Bice Ristorante, Palm Beach,
FL and Washington, DC. Executive Chef, Le
Madri, NYC; Moreno, NYC; Castellano,
NYC. Chef, Ristorante Villa Fossati, Milan,
Italy; Grand Hotel Sestriere, Piedmonte,
Italy; Italian Military Service, Belluno, Italy;
Grand Hotel Neroniane, Montegrotto Terme,
Italy. Chef Tournant, Grand Hotel Excelsior,
Venice, Italy. Awards: Guest Chef, James
Beard House, NYC. Author: Italian Cooking
at Home. A Tavola! Co-author, Cucina &
Famiglia.Member: Federation of Italian
Chefs.
ERIC L. SCHAWAROCH ’84, CHE, ASSOCI-ATE PROFESSOR—CULINARY ARTSEducation: BPS, Empire State College,
Saratoga Springs, NY. AOS, CIA. Profes-
sional Experience: Executive Chef, Saks
Fifth Avenue/The Café SFA, NYC; Cov-
eleigh Club, Rye, NY; Sheraton Meadow-
lands Hotel, East Rutherford, NJ; Hotel
Macklowe/Macklowe Conference Center,
NYC; Interstate United/Bankers Trust Com-
pany, Harborside, NJ. Chef/Manager, Bocca
Restaurant, Della Nona Restaurant Corpora-
tion, NYC. Executive Sous Chef, The Helms-
ley Palace Hotel, NYC. Night Chef/Sous
Chef, Chef Garde Manger, The Plaza Hotel,
NYC. Sous Chef, Mark Hopkins Interconti-
nental Hotel, San Francisco, CA; Interstate
United/Bankers Trust Company, NYC. Chef
Garde Manger, Hotel Intercontinental, NYC.
Chef Tournant, The River Café, Brooklyn,
NY. Awards:Marc Sarrazin Trophy (Cap-
tain, CIA team), Salon of Culinary Art, NYC,
2007, 2006. Member: Club Chefs of Westch-
ester. La Toques Blanches. National Execu-
tive Chefs Association. ACF.
THOMAS SCHNELLER, CHE, ASSOCIATEPROFESSOR—CULINARY ARTSEducation: Ulster Community College,
Stone Ridge, NY. Professional Experience:
Chef/ Owner, Schneller’s Restaurant,
Kingston, NY. Assistant Chef and Manager,
Schneller’s Caterers, Kingston, NY.
Chef/Caterer, Lubin’s Restaurant, Steamboat
Springs, CO. Bartender/Waiter, Bear Café,
Bearsville, NY. Meat Fabricator/Buyer,
Schneller’s Meats, Kingston, NY. Author:
Kitchen Pro Series: Guide to Poultry Identifica-
tion, Fabrication, and Utilization. Kitchen Pro
Series: Guide to Meat Identification, Fabrication,
and Utilization. Member: Kingston Uptown
Business Association.
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MICHAEL SKIBITCKY, PC III, CEC,ASSOCIATE PROFESSOR—CULINARYARTSEducation: Chef’s Degree, Westminster Tech-
nical College, London. Apprenticeships: Le
Gavroche (Roux Brothers), Connaught Hotel
(Savoy Hotel Group), London. Professional
Experience: Executive Chef/Director of Fac-
ulty, Executive Chef/Instructor, California
Culinary Academy, San Francisco. Executive
Chef, Saucon Valley Country Club, Bethle-
hem, PA; Cold Spring Harbor Country Club,
Cold Spring Harbor, NY; Glen Oaks Coun-
try Club, Westbury, NY; United Nations,
NYC. Chef de Cuisine, Hotel Pierre (Four
Seasons), NYC. Executive Sous Chef, Inn on
the Park Hotel (Four Seasons), London.
Awards:Menu Design of the Year Award,
Country Clubs of the U.S., 1991.
DAVID F. SMYTHE, CCE, CEC,PROFESSOR—CULINARY ARTSEducation: Adirondack Community College,
Glens Falls, NY. Professional Experience:
Executive Chef, The Queensbury Hotel,
Glens Falls, NY; Benchmark Restaurant,
Santa Rosa, CA; Trident Restaurant, Sausal-
ito, CA; The Anvil Inn, Fort Edward, NY;
The Country Gentleman, Saratoga, NY;
Yulupa Country Club, Santa Rosa, CA. Chef,
Good Karma Cafe, San Francisco; Happy
Folks Natural Foods Restaurant, Maui, HI.
Owner/Chef, Mama’s Royal Cafe and Grist
Mill, Glen Ellen, CA. Awards:Marc Sarrazin
Trophy (CIA team), Salon of Culinary Art,
NYC, 1997, 1996. Member: ACF. Chairman,
Mid-Hudson Junior Chapter.
BRANNON SOILEAU ’91, CHE, LECTURINGINSTRUCTOR—CULINARY ARTSEducation: AOS, CIA. Professional Experi-
ence: Chef/Owner, Maize: An American
Grill, Lafayette, IN; Maize Catering on
Columbia, Lafayette; Buon Appetito,
Lafayette. Executive Chef, The Pump Room,
Chicago, IL. Banquet Chef and Private Club
Chef, Four Seasons Resort, Las Colinas, TX.
Sous Chef/Executive Sous Chef, Four Sea-
sons Hotel, San Francisco, CA. Cook, Four
Seasons Hotel, Austin, TX, Chicago, IL.
RUDY SPECKAMP, CMC, LECTURINGINSTRUCTOR—CULINARY ARTSEducation: Humanistisches Gymnasium,
Kaufbeuren, Germany. Berufsschule Bad
Wörishofen, Germany. Apprenticeship:
Hotel-Sanatorium Eichwald, Bad Wör-
ishofen. Professional Experience: Senior
Culinary Consultant, CIA Consulting, Hyde
Park, NY. Executive Chef/Proprietor, Rudys’
2900, Finksburg, MD. General Manager,
Harvey Marshall Enterprises, Reisterstown,
MD. Chef/Proprietor, Capriccio, Baltimore,
MD. Executive Chef, General Manager,
Samuel Owings 1767, Owings Mills, MD.
Executive Chef, Colonial Inn, Hamden, CT;
Poor Lads, New Haven, CT. Sous Chef,
Rotisserie Normande, New Haven. Chef
Entremetier, Restaurant Humplmayr,
Munich, Germany; Hotel Montreux Palace,
Montreux, Switzerland; Hotel Storchen,
Zurich, Switzerland. Chef Gardemanger,
Hotel Bellevue, Lausanne, Switzerland. 1st
Commis Gardemanger, Hotel Du Rhone,
Geneva, Switzerland; Hotel Europaischer
Hof, Baden-Baden, Germany. Commis
Gardemanger, Hotel Hilton, Berlin, Ger-
many. Awards: Chef Professionalism Award,
Northeast Region, ACF, 2008. Governor’s
Citation, State of Maryland, 2004, 1992,
1989, 1988. Diamond Star Award, American
Academy of Hospitality Sciences, 2003.
Achievement of Excellence, ACF, 2003. Two
Gold Medals, U.S. Culinary Team, Culinary
World Cup, Luxembourg, 1999; U.S. Culi-
nary Team, Culinary Olympics, Frankfurt,
Germany, 1988; U.S. Culinary Team, Culi-
nary Classic, Chicago, IL, 1988. Restaurateur
of the Year, Maryland Restaurant Associa-
tion, 1994. Best Chef, Baltimoremagazine,
1987–1993. Outstanding Culinary Achieve-
ment Award, Chaîne des Rôtisseurs, 1990.
Gold Medal, U.S. Culinary Team, World
Culinary Arts Festival, Vancouver, Canada,
1987. Author: Co-author, Fit at Fifty and
Beyond: A Balanced Exercise and Nutrition
Program.Member:ACF.
SCOTT SWARTZ ’89, CEC, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation: BS, University of New Haven,
New Haven, CT. AOS, CIA. Apprentice-
ships: Le Feu Follet, Mougins, France. La
Pyramide, Vienne, France. Professional
Experience: Chef-Instructor, The Art Insti-
tute of New York City. Dining Room Man-
ager, Executive Chef, Consultant, Scooter’s
Ink 2, New Jersey. Café Manager, Restaurant
Associates, NYC. Executive Chef, Rialto
Restaurant, NYC. Executive Sous Chef,
Union Square Café, NYC. Sous Chef,
Lutèce, NYC. Assistant Restaurant Manager,
Bruxelles; Executive Sous Chef, Bruxelles
and Scoozi; United Restaurant Services, New
Haven, CT. Lead Line Cook, Gotham Bar &
Grill, NYC. Banquet Chef, Catering by Leah,
North Brunswick, NJ; Robbins Wolfe Even-
teurs, NYC; Le Moulin Catering, Irvington,
NY; Abigail Kirsch, Tappan Hill, NY. Mem-
ber:ACF. Union of Concerned Scientists.
Chef’s Collaborative. Northeast Organic
Farming Association.
ALBERTO VANOLI, CHE, ASSISTANTPROFESSOR—CULINARY ARTSEducation: Professional qualification in Gas-
tronomy, Guinta Regionale-Assessorato
all’Istruzióne, Italy. Certificate, CESCOT-
Confesercenti, Italy. Professional Experi-
ence: Chef de Partie, Ristorante S’apposentu,
Cagliari, Italy; No. 9 Park, Boston, MA;
Osteria della Brughiera, Almé, Italy; Antica
Perosa, Bergamo, Italy; Balzer Cuisine, Berg-
amo; La Zagara, Rome, Italy; Zurro, Strom-
boli, Italy; Gourmet, Bergamo. Chef/Owner,
Ristorante Locust Tree, New Paltz, NY. Con-
sultant, Primavera Pizza Kitchen, Downing-
town, PA. Chef de Cuisine, Pantheon at the
Ritz-Carlton Hotel, Philadelphia, PA. Sous
Chef, Il Fornaio, San Francisco, CA and
Corte Madera, CA; Le Madri, NYC. Chef,
Le Streghe, NYC. Commis, Barba Blu,
Stromboli; Antica Perosa at Cristallo Palace,
Bergamo. Author: Italian Cooking at Home.
HOWIE VELIE, CEC, CHE, LECTURINGINSTRUCTOR—CULINARY ARTSProfessional Experience: Food & Beverage
Director/Executive Chef, Hilton DeSoto
Savannah Hotel, Savannah, GA. Freelance
food, restaurant, and technical writer. Corpo-
rate Executive Chef, Majestic America
Line/Windstar Cruises, Seattle, WA; Nestlé
Foodservices USA, Cleveland, OH.
Chef/Owner, Magnolia, Charlottesville, VA.
Chef Educator, Ecco Italy/Ecco Cibo, Char-
lottesville. Executive Chef/Culinary Director,
HCAT Institute/Anne Arundel Community
College, Arnold, MD. Executive Chef, Shera-
ton Reston Hotel, Reston, VA. District Exec-
utive Chef, Eurest Dining Services, Compass
Group NA, Bethesda, MD. Executive Chef
and Food & Beverage Director, Classic Col-
lection of Hotels—Hotel Lombardy and State
Plaza Hotel, Washington, DC. Third Class
Petty Officer, U.S. Navy Submarine Service.
Awards: First Prize (Meat), Salon of Culinary
Art, 2011. First Prize, Salon of Culinary Art,
NYC, 2010. Second Prize, Turkey Trendsetter
Recipe Contest, National Turkey Federation,
2005. First Prize, Annapolis Mardi Gras
Gumbo Competition, Annapolis, MD, 2003.
First Prize, Turkey with a Twist Recipe Con-
test, Sandwich Division, National Turkey
Federation, 1999. Member:ACF. Slow Food.
Research Chefs Association.
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Hospitality and Beverage Management Faculty | 127
GERARD VIVERITO, CEC, CHE, ASSOCIATEPROFESSOR—CULINARY ARTSEducation: BS, University of Maryland, Col-
lege Park, MD. AOS, Scottsdale Culinary
Institute, Scottsdale, AZ. ServSafe® Certifica-
tion. Professional Experience: Senior Chef-
Instructor, Western Culinary Institute, Le
Cordon Bleu, Portland, OR. Chef-Proprietor,
Chef de Cuisine Fine Catering and Cooking
Instruction, Portland. Chef-Instructor, Sur La
Table, Portland; Great News Cooking
School, San Diego, CA. Executive Chef,
Scalini, Del Mar, CA; Tupelo in the Gaslamp,
San Diego; Atlantic Yacht and Ship, Dania,
FL. Corporate Executive Sous Chef/Pastry
Chef, Le Chateau de Bordeaux, St. John,
U.S. Virgin Islands. Awards: Great Chef of
San Diego, National Kidney Foundation,
1999–2001. First Place, Hot Licks Hot Sauce
Competition, San Diego. Best American
Restaurant Cuisine, Gaslamp Quarter Associ-
ation, San Diego. First Place, Burger Yacht
Rendezvous Cook-off, Miami, FL. First
Place, Jackson Hole Culinary Arts Show,
Wyoming. Member: Board of Advisors, Pas-
sionfish. Chef Rôtisseur, Confrérie de la
Chaîne des Rôtisseurs. Vice President, ACF,
Pacific Northwest Chapter.
JONATHAN A. ZEARFOSS, CEC, CCE, CCP,PROFESSOR—CULINARY ARTSEducation:AB, College of William and
Mary, Williamsburg, VA. Nutritional Cuisine
course, CIA. EFNRA sanitation course,
Thomas Nelson Community College, Hamp-
ton, VA. Supervisory management courses,
American Academy of Independent Studies.
Professional Experience: Cook, Waiter, The
Greenhouse Restaurant, Radnor, PA. Waiter,
Sheraton Patriot Inn. Cook, Shamrock Food
Service, Williamsburg. Assistant Chef, The
Trellis Restaurant, Williamsburg. ACF
Apprentice Instructor. Awards: Culinary
Instructor Hall of Fame, Chef2Chef.Net,
2006. Chef of the Year, Virginia Chefs’ Asso-
ciation, 1987. Winner, Governor’s Cup, Vir-
ginia Seafood Challenge, 1986. Author: The
Great Chefs of Virginia.Member: Board of
Directors, International Association of Culi-
nary Professionals. ACF. Order of the White
Jacket. Flagon and Trencher Society. Con-
frérie de la Chaîne des Rôtisseurs. L’Ordre
Mondial.
GREGORY ZIFCHAK ’80, ASSOCIATEPROFESSOR—CULINARY ARTSEducation:AOS, CIA. Professional Experi-
ence: Entremetier, The Petroleum Club of
Houston. Assistant Garde Manger, The Inn
on the Park, London, England. Chef de Par-
tie, The Inn on the Park, Houston. Etager,
The Frantel Windsor Hotel, Paris, France;
Vettard Restaurant, Lyon, France; The Fran-
tel Lyon, Lyon. Sous Chef, The Woodlands
Inn and Country Club, The Woodlands, TX;
The Ritz-Carlton Hotel, Chicago. Executive
Chef, Zincs Brasserie/Restaurant, Chicago;
Ciel Bleu Restaurant, The Mayfair Regent
Hotel, Chicago. Member:American Institute
of Wine and Food.
Hospitality and Beverage
Management
KENNETH CARLSON ’74,PROFESSOR—HOSPITALITY ANDSERVICE MANAGEMENTEducation: BS, State University of New
York College of Technology at Utica-Rome.
AOS, CIA. Professional Experience:
Cook, Deangelo’s Catering, Scranton, PA;
Chawla’s Restaurant, Poughkeepsie, NY.
Pantry Cook, Treasure Chest, Poughkeepsie,
NY. Captain, Stone Hedge, Ridgefield, CT.
Owner, Carlson’s Catering, Highland, NY.
Awards: CIA Faculty Member of the Year,
1981. Member: Past President, Culinary
Teachers Association.
EZRA EICHELBERGER, CHE, PROFESSOR—HOSPITALITY ANDSERVICE MANAGEMENTEducation: BS, Southern Illinois University.
Professional Experience: Associate Dean,
Curriculum and Instruction, CIA. Dining
Room Manager/Maître d’Hôtel, Greene
Street Cafe, NYC. General Manager, 65 Irv-
ing Place, NYC. Maître d’Hôtel, Island Grill,
NYC. General Manager/Maître d’Hôtel,
Andiamo!, NYC. General Manager, The Stu-
dio, Nashville, TN. Awards: Second Place,
Leadership Initiative Award for Excellence
and Innovation, Center for the Advancement
of Foodservice Education, 2011, 2009; Teach-
ing Competition, Foodservice Educators
Learning Community (FELC), 2011;
National Honey Board’s Lesson Plan Con-
test, FELC 2009.
JOHN W. FISCHER ’88, ASSOCIATEPROFESSOR—HOSPITALITY ANDSERVICE MANAGEMENTEducation: MS, Walden University, Min-
neapolis, MN. BA, Swarthmore College,
Swarthmore, PA. AOS, CIA. Professional
Experience: General Manager, Morrell Wine
Bar & Café, NYC. Manager and Wine Direc-
tor, Fresco by Scotto, NYC. Manager,
Carmine’s, NYC. CellarMaster, Rainbow!,
NYC. Service Manager, Wine Director and
Beverage Manager, Campagna, NYC.
Restaurant Manager, Arizona 206 & Café,
NYC. Wine Manager and Floor Manager,
Manhattan Ocean Club, NYC. Maître d’ and
Wine Director, Mondrian, NYC. Restaurant
Manager, Beverage Manager and Wine
Director, Hudson River Club, Inc., NYC.
Awards: National Best Book Award—Cook-
books/International Category for Bistros and
Brasseries, USA Book News, 2008. Author:
Kitchen Pro Series: Cheese Identification, Classifi-
cation, and Utilization. Bistros and Brasseries. At
Your Service. Member: Editorial Board, Cheers.
CHARLES A. GARIBALDI ’84, LECTURING INSTRUCTOR—HOSPITALITYAND SERVICE MANAGEMENTEducation: AOS, CIA. Professional Experi-
ence: Captain/Manager, Front Waiter, Coco
Pazzo, NYC. Manager, Allyn’s Restaurant
and Cafe, Millbrook, NY. Maître d’Hotel and
Manager, Giovanni, NYC. Captain and Wine
Captain, Bertrand, Greenwich, CT. Front
Waiter, An American Place, NYC. Captain,
The Stanhope Dining Room, NYC; Tapes-
tries, Greenwich, CT. Waiter and Barkeep,
Marcel’s, West Park, NY. Awards:Marc Sar-
razin Trophy (CIA team), Salon of Culinary
Art, NYC, 2006.
COURTNAY KASIN, LECTURINGINSTRUCTOR—HOSPITALITY ANDSERVICE MANAGEMENTEducation: BS, Cornell University School of
Hotel Administration, Ithaca, NY. AAS,
Champlain College, Burlington, VT. Profes-
sional Experience: Restaurant Manager, Tav-
erna Banfi, The Statler Hotel, Cornell
University, Ithaca. Owner/Manager, Dijon
Bistro/Mustard, Ithaca; Epernay: A French
Brasserie, Montclair, NJ. General Manager,
Isabella’s, BR Guest Restaurant Group, NYC.
Manager, Atlantic Grill and Blue Water Grill,
BR Guest Restaurant Group, NYC. Assistant
Manager, Food & Beverage and Housekeep-
ing, Pierre Hotel, Four Seasons, NYC. Flight
Attendant Training Officer, Delta Airlines
Business Express, NYC. Concierge, Radisson
Hotels, Burlington.
HEATHER KOLAKOWSKI ’02, CHE, ASSIS-TANT PROFESSOR—HOSPITALITY ANDSERVICE MANAGEMENTEducation: BS, Cornell University, School of
Hotel Administration, Ithaca, NY. AOS, CIA.
Professional Experience: Food and Bever-
age Coordinator; On-Call Banquet Server;
Certified TIPS Trainer; Assistant Manager for
Room Service, The Peak, Westbank Grill,
128 | Hospitality and Beverage Management Faculty
Hospitality and Beverage Management Faculty | 129
and Lobby Lounge; The Four Seasons
Resort, Jackson Hole, WY. Assistant Man-
ager, Garden Terrace Lounge, Four Seasons
Hotel, Washington, DC; The Peninsula
Grille, Warrington, PA. Front-of-the-House
Fellow, Escoffier Restaurant, CIA. Banquet
Server, The Statler Hotel, Ithaca. Teaching
Assistant, Cornell University, School of
Hotel Administration, Ithaca. Awards:Man-
ager of the Quarter Award, Four Seasons
Hotel, Washington, DC, 2004. Member:
Women Chefs and Restaurateurs. Network
of Executive Women in Hospitality. Cornell
Hotel Society.
STEVEN KOLPAN, CWE, CHE, PROFES-SOR—WINE STUDIES AND THECHARMER SUNBELT GROUP ENDOWEDCHAIR IN WINE AND SPIRITS Education: BA with honors, State Universityof New York, College at New Paltz. Profes-sional Experience: Senior Producer/Writer,Learning Resources Center, CIA. Sommelierand Maître d’Hôtel, Depuy Canal House,High Falls, NY; 1820 House, Stone Ridge,NY. Wine and Food Consultant, RogerSmith Hotel, NYC; Free State Brewery,Lawrence, KS; PepsiCo; Frito-Lay; GuinnessInternational; American Specialty & CraftBeer Co.; Foodcom, Inc.; International OliveOil Council. Editor and Project Director,Olive Oil: A Guide for Culinary Professionals.Wine Columnist, Salon.com. Wine Colum-nist and Contributing Editor, The Valley Table.Contributing Writer, Wine & Spirits; Winefrom Spain News: International Cookbook Revue;The National Culinary Review. Wine and FoodCritic, The Daily Freeman, Kingston, NY. Foodand Culture Writer, Up River/Down Rivermagazine. Art and Media Critic, The Wood-stock Times, Woodstock, NY. Executive Direc-tor, Ulster County Council for the Arts.
One-Artist Exhibition, Museum of ModernArt, NYC; Retrospective Exhibition: MiamiCenter for Contemporary Art, Miami;Memorial Art Gallery, Rochester, NY; SanFrancisco Art Institute. Faculty Member,Ulster County Community College, StoneRidge, NY; State University of New York atNew Paltz; Ramapo College of New Jersey,Mahwah, NJ. Awards:Wine & Spirits maga-zine Best Books of 2010 for Exploring Wine,2010. James Beard Foundation Award, Bever-age Book of the Year for WineWise, 2009.Georges Duboeuf Wine Book of the Year forWineWise, 2009. Distinguished ServiceAward, Italian Trade Commission for Com-mitment and Contributions to Italian Wine,2009. Educator of the Year, European WineCouncil, 2007. Versailles Book Prize for BestAmerican Wine Book and Golden CircleAward, Best Global Wine Book for A Sense ofPlace, 1999. Author: Exploring Wine: The Culi-nary Institute of America’s Complete Guide toWines of the World. WineWise. Italian Cooking atHome. A Sense of Place: An Intimate Portrait ofthe Niebaum-Coppola Winery and the Napa Val-ley. Member: Society of Wine Educators. Fel-low, National Endowment for the Arts. NewYork State Council on the Arts. CreativeArtists Public Service.
VINCENZO LAURIA, ASSOCIATEPROFESSOR—HOSPITALITY ANDSERVICE MANAGEMENTEducation: BA, Istituto Professionale di Stato
per IL Commericio, Vittorio Veneto, Naples,
Italy. Certified Sommelier, Sommelier Soci-
ety of America, NYC. Professional Experi-
ence: Dining Room Manager/Server, Aroma
Osteria, Wappingers Falls, NY. Wine Captain
and Dining Room Director, Xavier’s Restau-
rant Group, Garrison, NY. General Manager,
Eddie’s Gourmet Pizza, Wappingers Falls.
Author: A Tavola! Member: Sommelier Soci-
ety of America.
BRUCE W. LAVENDER ’82, LECTURING INSTRUCTOR—HOSPITALITYAND SERVICE MANAGEMENTEducation:AOS, CIA. Professional Experi-
ence: General Manager, Bois d’Arc, Red
Hook, NY. Maître d’Hôtel and Sommelier,
Le Pavillon, Poughkeepsie, NY. Head Cap-
tain, The Plumbush, Cold Spring, NY.
Awards: Schieffelin Award for Outstanding
Participation in Wine and Spirits.
DOUGLASS D. MILLER ’89, CSS, CHE,ASSISTANT PROFESSOR—HOSPITALITYAND SERVICE MANAGEMENTEducation: BPS, State University of New
York, Empire State College, Saratoga
Springs, NY. AOS, CIA. Professional Expe-
rience:Assistant Director of Food and Bever-
age, Four Seasons Hotels and Resorts, Santa
Barbara, CA. PM Manager, California Bistro,
Four Seasons Hotels and Resorts, Aviara,
CA. Opening Room Service Manager, Four
Seasons Hotels and Resorts, San Francisco,
CA. Room Service Manager, Executive
Steward, Assistant Restaurant Manager,
Assistant Lobby Lounge Manager, Four Sea-
sons Hotels and Resorts, Las Vegas, NV.
Assistant Bar Manager, Four Seasons Hotels
and Resorts, NYC. Opening Manager, Clos-
ing Manager, Coco Pazzo Restaurant, Wash-
ington, DC. Assistant PM Restaurant
Manager, Bristol Grill; Banquet Manager;
Wyndham Bristol Hotel, Washington, DC.
Member: United States Bartenders’ Guild,
Certified Spirits Professional.
PHILIP PAPINEAU, ASSISTANT PROFES-SOR—HOSPITALITY AND SERVICEMANAGEMENTEducation: BA cum laude, Worcester State
College, Worcester, MA. Professional Expe-
rience: Dining Room Director, Dale Miller,
Albany, NY. Manager/Maître d’Hôtel, Bren-
dan’s at the Airport, Wappingers Falls, NY;
Denmarc Limited, Poughkeepsie, NY; Treas-
ure Chest, Poughkeepsie. Waiter/Bartender,
Treasure Chest, Poughkeepsie. Waiter, Shera-
ton Lincoln Inn, Worcester; Thad’s,
Woonsocket, RI; Barrister’s, Worcester.
MAURO M. SESSAREGO, ASSOCIATEPROFESSOR—HOSPITALITY ANDSERVICE MANAGEMENTEducation: MS, Rochester Institute of Tech-
nology, Rochester, NY. BPS, State University
of New York, Empire State College, Saratoga
Springs, NY. Istituto Tecnico Nautico,
Genoa, Italy. Professional Experience:
Owner/Manager, Le Firme Restaurant,
Genoa, Italy. Manager, Morgan Restaurant,
Greenwich, CT; Remi Restaurant, NYC; Le
Madri Restaurant, NYC. Partner/General
Manager, Maxx Restaurant, NYC. General
Manager, Moreno’s Restaurant, NYC.
Harry’s Bar, Genoa, Italy. Awards: Marc Sar-
razin Trophy (CIA team), Salon of Culinary
Art, NYC, 2007, 2006.
MICHAEL WEISS, THE CHARMER SUNBELTGROUP ENDOWED CHAIR IN WINE ANDSPIRITS, PROFESSOR—WINE STUDIESEducation: BS, State University of New York,
Empire State College, Saratoga Springs, NY.
CEGEP, Dawson College, Montreal, Canada.
New York Hotel Management School, NYC.
Professional Experience: Wine Journalist,
Hudson Valley Connoisseur. Editorial Contribu-
tor, Santé, Associated Press, National Culinary
Review. Wine Judge, international food and
wine competitions. Adjunct Professor, New
School University, NYC. Chef-Sommelier,
Breakers Hotel, Palm Beach, FL. Maître
d’Hôtel, Don Cesar, St. Petersburg, FL. Head
Sommelier, Colony Beach Resort, Long Boat
Key, FL; Arnauds, New Orleans, LA. Wine
Judge, National Restaurant Association.
Awards:Wine & Spirits magazine Best Books
of 2010 for Exploring Wine, 2010. Beverage
130 | Hospitality and Beverage Management Faculty
Liberal Arts Faculty | 131
Book of the Year, James Beard Foundation;
and Georges Duboeuf Wine Book of the
Year, both for WineWise, 2009. Distinguished
Service Award, Italian Trade Commission,
2009. Wine Educator of the Year, European
Wine Council, 2007. Diploma of Honor, Cor-
poration des Cignerons de Champagne,
1998. Author:WineWise. Exploring Wine.
Member: Sommelier Society of America, East
Coast Chapter.
Liberal Arts
REGINA DAHLGREN ARDINI, ASSISTANTPROFESSOR—ENGLISH AS A SECONDLANGUAGEEducation:MS, State University of New York
at New Paltz. BA, Fordham University,
Bronx, NY. Professional Experience:
Adjunct Lecturer, Supervisor—TESOL
(Teachers of English to Speakers of Other
Languages) Practicum, Haggerty English
Language Program, State University of New
York at New Paltz. Instructor, Ulster BOCES,
Port Ewen, NY. Adjunct Instructor, Dutchess
Community College, Poughkeepsie, NY;
Ulster County Community College,
Kingston, NY. English as a Second Language
Instructor, Consultant, Best Resource Center,
Inc., Newburgh, NY. Instructor, Webjogger
Internet Services, Tivoli, NY. Editor, W. W.
Norton & Company, NYC. Member:
TESOL. New York State TESOL.
BONITA BOGUSH, ASSOCIATEPROFESSOR—LIBERAL ARTSEducation:MEd, The Pennsylvania State
University, University Park, PA. BS with high
distinction, The Pennsylvania State Univer-
sity, State College, PA. Professional Experi-
ence: Coordinator, Pre-Vocational Education
Program; Adjunct Faculty Member, Depart-
ment of Alternative Learning; Testing
Coordinator, Office of Admissions; Colum-
bia-Greene Community College, Hudson,
NY. High School Mathematics Teacher,
Catskill Central School District, Catskill, NY.
Awards:Who’s Who Among America’s
Teachers, 1998.
JAMES V. BRADY, CHE, ASSOCIATE PROFESSOR—LIBERAL ARTSEducation:MA; BA, summa cum laude;
Marist College, Poughkeepsie, NY. Profes-
sional Experience: Training and Organiza-
tional Development Manager, H. O. Penn
Machinery Company, Inc., Poughkeepsie,
NY; Adjunct Professor, Marist College,
Poughkeepsie, NY; Marketing & Training
Director, Corporate Consultants Intl., Inc.,
Hudson, NY. Awards: Excellence in Psychol-
ogy Award, Marist College, 1994. Who’s
Who in American Universities, 1993–1994.
Kent Memorial Scholarship, 1993. Miller
Scholarship, 1992–1994.
VIVIAN C. CADBURY, ASSOCIATE PROFES-SOR—WRITING AND COMMUNICATIONSEducation:MA, BA with honors and
highest distinction in English, University of
Illinois at Chicago. Graduate research, Uni-
versity of Oxford, Oxford, U.K. Professional
Experience:Adjunct Instructor, Ulster
County Community College, Stone Ridge,
NY; Dutchess Community College, Pough-
keepsie, NY. Tutor for students at Oakwood
School, Poughkeepsie. Educational Writer,
Queue, Inc., Bridgeport, CT. English
Teacher, The Doane Stuart School, Albany,
NY. English Teacher (Permanent Substitute),
Hyde Park, NY and Millbrook, NY school
districts. Teaching Assistant, University of Illi-
nois at Chicago. Awards: People’s Choice
Award—Best Poster, A Taste for Writing, Food-
service Educators Network International,
2008. Author: A Taste for Writing: Composition
for Culinarians. Member: National Council of
Teachers of English. Conference on College
Composition and Communication. National
Association for Developmental Education.
LINA CASTELLANOS HERMBERG,ASSISTANT PROFESSOR—FOREIGN LANGUAGEEducation:MEd, Carthage College,
Kenosha, WI. Licenciature en Español e
Inglés, Universidad Pedagógica Nacional,
Bogotá, Colombia. Professional Experience:
Spanish Instructor, Dominican College,
Orangeburg, NY; University of Wisconsin—
Eau Claire, Eau Claire, WI; 21st Century
Preparatory School, Racine, WI. Spanish
Instructor, Target Language Expert (TLE),
Advising Center Assistant, Carthage College,
Kenosha, WI. Translator, The Journal Times,
Racine. English Instructor, Anglo American
High School, Bogotá. English Tutor, Univer-
sitaria Unitec, Bogotá. Teaching Assistant,
Universidad Pedagógica Nacional, Bogotá.
Member: New York State Association of For-
eign Language Teachers. Northeast Modern
Language Association.
IRENA CHALMERS,PART-TIME INSTRUCTOR—WRITING ANDCOMMUNICATIONSEducation: Graduate Program, Queens
Square Neurological Institute, London, Eng-
land. Graduate Nurse, Royal Hospital, Lon-
don. Professional Experience: Cookbook
Author and Publisher. Columnist, Chef, Food
Arts, Food & Wine, Gastronomica, The New York
Times, and Nation’s Restaurant News. Food
Essayist, WAMC Northeast National Public
Radio. Columnist and Food Consultant,
Modern Maturity and Cook’s Illustrated; Epicuri-
ous, CuisineNet, and Family Time Web sites.
Consultant, The Rainbow Room, NYC; Win-
dows on the World, NYC. Speech Writer for
Joseph Baum. Owner, La Bonne Femme
Culinary Center and Cooking School. Staff
Member, Columbia-Presbyterian Neurologi-
cal Institute. Awards: Best Food Book for
Professionals in the U.S.A. (2008) and the
World (2009) for Food Jobs, Gourmand World
Cookbook Awards Committee. Recipient of
12 Julia Child/IACP Cookbook Award.
Woman of the Year in Food, New York Uni-
versity, 1989. Who’s Who of Food and Bever-
age in America, James Beard Foundation,
1988. Honor of La Bonne Vie Champenoise.
Ten Tastemaker awards for various publica-
tions. Author: Food Jobs. Great American Food
Almanac. The Great Food Almanac. Working
Family Cookbook. Food Professionals Guide. Good
Old Food. American Bistro. Member: Founding
Member, Past President, International Asso-
ciation of Culinary Professionals; Les Dames
d’Escoffier.
DR. MAUREEN COSTURA, ASSISTANTPROFESSOR—LIBERAL ARTSEducation: PhD, MA, Cornell University,Ithaca, NY. BA, Dickinson College, Carlisle,PA. Professional Experience:Teaching Assis-tant, Instructor, Cornell University, Ithaca.Excavation Director, French Azilum Archaeo-logical Fieldschool, Pennsylvania State His-toric Site, Towanda, PA. Archival Specialistand Curatorial Assistant, Sampson WorldWar II Veterans Museum, Romulus, NY.Crew Chief, Cornell University Robert Tre-man State Park Excavation, Ithaca; Mehren-gar Trust Naguar Fort Excavation, Nagaur,India; Barbados Ethnohistorical Project andFieldschool, Holetown, Barbados and St. Vin-cent. Crew Member, Preliminary Fieldwork,Lago Yojoa and Roatan Island, Honduras.Crew Member and On-site LaboratorySupervisor, Indiana Department of NaturalResources, New Harmony, IN. Crew Mem-ber, Lord Stirling Manner Fieldschool, Bask-ing Ridge, NJ. Awards: Christine WilsonAward, Society for the Anthropology of Food132 | Liberal Arts Faculty
Liberal Arts Faculty | 133
and Nutrition, 2010. Research Grant, MarioEinaudi Center for International Studies;Jacob and Hedwig Hirsch Bequest. Sage Fel-lowship, Cornell University, Ithaca. Member:American Anthropological Association. Soci-ety for the Anthropology of Food and Nutri-tion. Society for Historical Archaeology. NewYork State Archaeological Association.
DAVID FLYNN, ASSISTANT PROFESSOR—LIBERAL ARTSEducation:MIA, Columbia University
School of International and Public Affairs,
NYC. BA, Hunter College, City University of
New York, NYC. Professional Experience:
Adjunct Instructor, School of Business,
School of Communications, Marist College,
Poughkeepsie, NY. Substitute Teacher,
Inchicore College of Further Education,
Dublin, Ireland. President, Setanta Bars, Inc.,
Brooklyn, NY. Lecturer, Ballsbridge College
of Business Studies, Dublin; Dublin Business
School, Dublin. Lecturer, Rathmines Col-
lege, Dublin. Teacher, St. Peter’s College,
Dublin. Operations Manager, Allstar Moving
& Storage, Brooklyn, NY. Consultant, United
Nations Development Fund for Women,
NYC; Vietnamese Women’s Union,
Haiphong, Vietnam; CARE Guatemala,
Proyecto EduCAREmos, Santa Elena,
Guatemala; United Nations Development
Programme, NYC.
BETH FORREST, ASSISTANTPROFESSOR—LIBERAL ARTSEducation:MA, BA, Boston University,
Boston, MA. Professional Experience: Lec-
turer, Metropolitan College; Assistant Profes-
sor, Programs in Food and Wine, Boston
University. Lecturer, The Cambridge School
of Culinary Arts, Cambridge, MA. Event
Coordinator, Center for Millennial Studies,
Boston University. Teaching Assistant/
Teaching Fellow, History Department,
Boston University. Awards:Travel grants,
Boston University, 2007–2009, 2005, 2003,
2000. Member: International Association of
Culinary Professionals. Board Member, Asso-
ciation for the Study of Food and Society.
HEDY GOLD, PART-TIME INSTRUCTOR—FOREIGN LANGUAGEEducation: MS, State University of New York
at New Paltz. BA, Vassar College, Pough-
keepsie, NY. AA, Bennett College, Greens-
boro, NC. NYS Permanent Teaching
Certificate. Professional Experience: French
Teacher, Hyde Park Central School District,
Hyde Park, NY.
ANNE M. HENRY, ASSOCIATE PROFESSOR—WRITING AND COMMUNICATIONSEducation: MA, BA, State University of New
York at New Paltz. Professional Experience:
Director of Marketing, Advertising, and Out-
reach; Copy Editor/Writer, The United
States Chess Federation, New Windsor, NY.
Instructor, SUNY New Paltz.
SUKI HERTZ, RD, ASSISTANTPROFESSOR—LIBERAL ARTSEducation: MS, New York University, NYC.
BA, University of Colorado, Boulder, CO.
Chefs Training Program, The New York
Restaurant School. Professional Experience:
Food & Drinks Editor, Recipe Developer,
Food Stylist, Nutritionist, Food Network,
NYC. Contributing Editor and Nutrition
Consultant, Food & Wine, Shape, Fit Pregnancy
magazines. Culinary Producer/Food Stylist,
The Ainsley Harriott Show, NBC, NYC. Line
Cook, L’Argenteuil, NYC; Little Nell, Aspen,
CO. Sous Chef, Great Performances Cater-
ing. Nutrition Counselor, The Renfrew Cen-
ter, NYC. Adjunct Instructor, New York
University, Department of Nutrition & Food
Studies, NYC; The Natural Gourmet Cook-
ery School, NYC. Awards:Teaching Fellow-
ship, New York University. Merit Scholar-
ship, Les Dames d’Escoffier. André Soltner
Grand Merit Scholarship, American Institute
of Wine & Food. Member:American Dietetic
Association.
RICHARD P. HORVATH, PROFESSOR—WRITING AND COMMUNICATIONSEducation: PhD, Stanford University, Stan-
ford, CA. MA, University of Rochester,
Rochester, NY. AB, magna cum laude, Dart-
mouth College, Hanover, NH. Professional
Experience: Visiting Assistant Professor,
Department of English, Marist College,
Poughkeepsie, NY. Assistant Professor, Ford-
ham University, Bronx, NY. Visiting Instruc-
tor, Vassar College, Poughkeepsie, NY.
Graduate Instructor, Stanford University,
Stanford. English Teacher, Marquette Univer-
sity High School, Milwaukee, WI. Awards:
Ames Research Grant, Fordham University.
Huntington Library Fellowship. Whiting
Foundation Fellowship, Stanford University.
NEH Summer Seminar for Secondary
School Teachers, Oxford, England.
DR. ROBERT J. JOHNSON, JR., PROFESSOR—LIBERAL ARTSEducation: PhD, City University of New
York, NYC. JD, New York Law School,
NYC. MA, Hunter College, NYC. BA, Niag-
ara University, Niagara, NY. Professional
Experience: Principal Attorney, Law Office
of Robert J. Johnson, Jr., NYC. Adjunct Lec-
turer, Pace University, White Plains, NY;
Touro College, NYC; Hunter College, NYC.
Associate, Law Office of Kevin J. Carlin,
Hackensack, NJ. Assistant Debate Coach,
Pace University, NYC. Trial Attorney, Law
Office of Jeffrey S. Richman, NYC. Trial
Attorney, New York Litigation Division, Port
Authority of New York and New Jersey. Assis-
tant District Attorney, Queens County Dis-
trict Attorney’s Office, Kew Gardens, NY.
Awards: CIA Faculty Member of the Year,
2009. Hay-Nicolay Dissertation Prize, Abra-
ham Lincoln Institute and Abraham Lincoln
Association, 2009. Gilder Lehrman Institute
of American History Fellow, City University
of New York Graduate School, 2002. Author:
Editor, History and Culture of the Americas.
Member: New York Law School Law
Review.
DR. ANNA D’ANIELLO KOSSMANN,ASSOCIATE PROFESSOR—FOREIGNLANGUAGEEducation: Italian Doctorate, summa cum
laude, University of Naples, Italy. M.A., M.S.,
State University of New York at New Paltz.
NYS Permanent Teaching Certificates in
Latin, Italian, Spanish, and ESL. Profes-
sional Experience: Italian Instructor, Italian
Trade Commission Program “Cucina e Cul-
tura,” CIA. Italian, Spanish, and Latin
Instructor, State University of New York at
New Paltz; Skidmore College, Saratoga
Springs, NY; Wappingers Central School
District, Wappingers Falls, NY; Arlington
Public Schools, Poughkeepsie, NY; NIDO
(Noi Italiani D’Oggi) School of Italian,
Poughkeepsie; and privately. Coordinator of
Cultural Events, USIS and American Con-
sulate, Naples, Italy. Language Choral
Coach, Philadelphia Orchestra, Saratoga
Springs, NY. Awards: Salzburg Fellowship,
Salzburg, Austria; Fulbright Fellowship,
American Academy, Rome, Italy; Fellowship,
Italian Ministry of Culture, Siena, Italy.
Member:Modern Language Association.
American Association of Teachers of Italian.
Metropolitan Museum. Archaeological Insti-
tute of America. Founder and Past President,
NIDO Italian Cultural Association.
134 | Liberal Arts Faculty
Liberal Arts Faculty | 135
MARJORIE LIVINGSTON, RD,ASSOCIATE PROFESSOR—LIBERAL ARTSEducation: MS, St. Joseph College, West
Hartford, CT. BS, Ohio State University,
Columbus, OH. ServSafe® Certification.
Professional Experience: Dietitian, Visiting
Nurse/Hospice of Monroe County, East
Stroudsburg, PA; C. Brecht Associates,
Cresco, PA. Nutritionist, Maternal and Fam-
ily Health Services, East Stroudsburg.
Instructor, Bristol Community College, Fall
River, MA; Johnson & Wales University,
Providence, RI. Nutrition Counselor, Glen-
beigh Hospital, West Palm Beach, FL.
Instructor/Nutrition Counselor, Casablanca’s
Modeling Agency, West Hartford, CT. Assis-
tant Restaurant Manager, Connolly’s Restau-
rant, Ridgefield, CT. Awards: CIA Faculty
Member of the Year, 2004.
DR. CLAIRE KESSINGER MATHEY, ASSOCIATE PROFESSOR—WRITING AND COMMUNICATIONSEducation: PhD, MA, New York University,
NYC. BA, University of New Mexico, Albu-
querque, NM. Professional Experience:
Instructor of Writing and English, Manhat-
tanville College, Purchase, NY. Adjunct
Instructor of Drama Studies and English
Writing, State University of New York at Pur-
chase. Graduate Instructor of Writing, New
York University, NYC. Awards: Who’s Who
in the East and Who’s Who in Education.
Member: Northeast Modern Language Asso-
ciation. Theater Association of New York
State. National Council for Teachers of
English.
DR. DEIRDRE MURPHY, ASSOCIATE PROFESSOR—LIBERAL ARTSEducation: PhD, University of Minnesota,
Twin Cities Campus, Minneapolis-St. Paul,
MN. MA, BA, University of Massachusetts at
Amherst. One-Year Diploma, University of
Kent at Canterbury, Canterbury, U.K. Pro-
fessional Experience: Instructor, Depart-
ment of History and Art History, George
Mason University, Fairfax, VA. Research
Associate, American Historical Association,
Washington, DC. Instructor, Teaching Assis-
tant, Research Assistant, Department of
American Studies; Instructor, Composition
Program; English as a Second Language
(ESL) and Writing Tutor, Writing Lab; Uni-
versity of Minnesota, Minneapolis-St. Paul,
MN. ESL Instructor, English Language Insti-
tute, San Francisco, CA. Instructor, Writing
Program; Advisor, Honors Program;
Research Assistant, English Department;
University of Massachusetts Amherst. Volun-
teer, United States Peace Corps, Republic of
Guinea, West Africa. Awards: Sheila W. and
Richard J. Schwartz Fellowship, Smithsonian
American Art Museum and the National
Museum of American History. Dissertation
Special Grant, Dissertation Summer
Research Grant, University of Minnesota.
Research Awards and Conference Travel
Awards, First-Year Graduate Student Fellow-
ship, Department of American Studies, Uni-
versity of Minnesota, Minneapolis-St. Paul.
Member: Appointed Member, Students’
Committee, American Studies Association.
Founding Member and Appointed Steering
Committee Member, Working-Class Studies
Caucus of the American Studies Association.
American Historical Association. Working-
Class Studies Association.
ANTONELLA PIEMONTESE, CHE,ASSISTANT PROFESSOR—FOREIGNLANGUAGEEducation:MFA, School of Visual Arts,
NYC. BFA, State University of New York,
College at Purchase, Purchase, NY. Profes-
sional Experience: Italian Language Adjunct
Professor; Italian Language Instructor, Lan-
guage Immersion Institute; State University
of New York at New Paltz, New Paltz, NY.
Lecturer of Italian Language, Western Con-
necticut State University Center for Adult
Education, Danbury, CT. Italian Language
Adjunct Professor, Dutchess Community
College Continuing Education Program,
Poughkeepsie, NY. Italian Language Instruc-
tor, Administrative and Personal Assistant to
Michel Thomas, Michel Thomas Language
Centers, NYC. Italian Language Teacher,
South Orangetown Central School District,
Blauvelt, NY. Italian Language Instructor,
Interpreter, Translator, Language Enterprise,
NYC. Simultaneous Interpreter, The Metro-
politan Opera, NYC; School of Visual Arts,
NYC; The Institute of Contemporary Art,
Long Island City, NY; New York University
Summer Art Program, Venice, Italy. Italian
Telephone Interviewer, FIND/SVP, NYC.
Written Translator, Tacticts, NYC; SAAB
Conference, CA; Istituto Artigianelli,
Venice, Italy.
DR. NILSA RODRÍGUEZ-JACA, CHE,PROFESSOR—FOREIGN LANGUAGE Education: PhD, MA, State University of
New York at Albany. Advanced doctoral
course work, Consejo Superior de Investiga-
ciones Científicas, Málaga, Spain. BA, Uni-
versity of Puerto Rico, Río Piedras Campus,
San Juan, Puerto Rico. Professional Experi-
ence: Instructor, State University of New
York at New Paltz; Inter-American Univer-
sity of San Juan, Graduate School of Human-
istic Studies, Puerto Rico; Union College,
Schenectady, NY; SUNY Albany; College of
Saint Rose, Albany, NY. Awards: Curso
Superior de Investigaciones Científicas
Award, 1994. Graduate fellowship, SUNY
Albany. Member: Modern Language Associ-
ation. Latin American Studies Association.
Puerto Rican Studies Association. Associa-
tion for the Study of Food and Culture.
JENNIFER STACK ’03, RD, CDE, CHE,ASSISTANT PROFESSOR—LIBERAL ARTSEducation:MS, with honors, New York Uni-
versity (NYU), NYC. BS, cum laude, Bowling
Green State University, Bowling Green, OH.
AOS, CIA. Professional Experience: Propri-
etor/Executive Chef, Cedar Hill Farm Bed
and Breakfast, Gardiner, NY. Private Practice
Nutrition Therapist, NYC and Gardiner. Pro-
fessional Relations/Education Coordinator,
The Renfrew Center, Allendale, NJ. Nutrition
Therapist, NYU Behavioral Health Pro-
grams, NYC. Clinical Instructor, Department
of Psychiatry, NYU School of Medicine,
NYC. Adjunct Professor, NYU School of
Education, NYC. Outpatient Nutritionist,
Cooperative Care Education Center, NYC.
Senior Nutritionist, Tisch Hospital, NYU
Medical Center, NYC. Member: Past board
member, The Greater New York Dietetic
Association, The Food and Nutrition Council
of Greater New York.
RICHARD VERGILI, PROFESSOR—LIBERAL ARTSEducation:MS, Fordham University, Bronx,
NY. BA, Canisius College, Buffalo, NY.
Professional Experience: Teacher, St. Mary
High School, Greenwich, CT; Pearl River
Central School District, NY; Newburgh Cen-
tral School District, NY. Administrator, Hope
Farm Union Free School District, NY.
Member: International Association of Food
Protection. Central Atlantic State Association
of Food and Drug Officials.
136 | Liberal Arts Faculty
Legend of Certifications | 137
WILLA Y. ZHEN, LECTURING INSTRUC-TOR—LIBERAL ARTSEducation:ABD, School of Oriental and
African Studies (SOAS), University of Lon-
don, England. MA, University of Sussex,
Brighton, England. BA, University of the
Pacific, Stockton, CA. Professional Experi-
ence: Graduate Teaching Assistant, Univer-
sity of London. Contributing Writer, Time Out
Eating and Drinking Guides: London; that’s PRD.
Sub-Editor, Polyvocia: The SOAS Journal of
Graduate Research. Research Assistant, China
in Comparative Perspective Network
(CCPN). Awards: Oxford Symposium on
Food and Cookery: Cherwell Food History
Studentship, 2009. Culinary Historians of
New York Scholar’s Grant, 2008. Universi-
ties’ Committee China in London Grant,
2008. Rotary Ambassadorial Scholar,
2006–2007. Member:American Anthropo-
logical Association. SOAS Food Studies
Centre. Society for the Anthropology of
Food and Nutrition. Society for East Asian
Anthropology.
LEGEND OF CERTIFICATIONS: AAC American Academy of ChefsCCA Certified Culinary AdministratorCCC Certified Chef de Cuisine CCE Certified Culinary EducatorCCM Certified Club Manager CCP Certified Culinary ProfessionalCDE Certified Diabetes EducatorCEC Certified Executive Chef CEPC Certified Executive Pastry Chef CFBE Certified Food and Beverage ExecutiveCHA Certified Hotel AdministratorCHE Certified Hospitality EducatorCHT Certified Hospitality TrainerCMB Certified Master BakerCMC Certified Master ChefCMRDP Certified Menu R&D ProfessionalCPA Certified Public AccountantCSS Certified Specialist of SpiritsCWC Certified Working Chef CWE Certified Wine EducatorFADA Fellow of the American Dietetic
AssociationMBE Member of The Most Excellent Order
of the British EmpireMC Master CraftsmanMCIWD Master Certified Internet Webmaster
in DesignPC II ProChef Level IIPC III ProChef Level IIIPHR Professional in Human ResourcesRD Registered DietitianSPHR Senior Professional in Human Resources
138 | Policies
POLICIES
Notice
The policies described here and outlined in the Student Handbook have been estab-
lished to enhance students’ overall educational and social experience at the CIA.
This catalog does not constitute a contract between the college and its students on
either a collective or individual basis. An enrollment agreement, always signed on
campus by a student, constitutes a contract between the CIA and that student.
Course and curricula alterations, modifications to tuition and residence hall fees, and
other unforeseen changes sometimes occur after publication of the current catalog
and before they can be incorporated into later editions. The CIA reserves the right to
alter its curricula, tuition, fees, and policies as needed. These changes will not result in
retroactive disqualification for either the BPS or AOS degree.
EDUCATIONAL RIGHTS AND PRIVACY ACTThe CIA does not release confidential aca-demic and personal information, exceptunder conditions permitted by law, with-out your written permission.The CIA, upon written request, will
grant current or former students access totheir educational records, except thoseexcluded by policy, and will provide anopportunity for a hearing to challengethose records.If you are an applicant not yet enrolled
and in attendance, you may not waive theconfidentiality of your records. This meansyou may not inspect, review, or photocopyany material submitted to the college forconsideration, including letters of refer-ence, official transcripts, employment eval-uations, and interview and test results,until after you are accepted and enrolledby the CIA. At that time you will haveaccess to the material in the permanentfile in accordance with stated policy,copies of which are available in the Regis-
trar’s Office. The CIA does not return any materi-
als sent as part of the admission reviewprocess. Do not submit original diplomasand certificates, as they will not bereturned.
PUBLIC NOTICE OF RIGHTSUNDER THE FAMILY EDUCATIONAL RIGHTS AND PRIVACY ACTThe Family Educational Rights and Pri-vacy Act (FERPA) of 1974 affords you cer-tain rights with respect to your educationrecords. They are:
1. The right to inspect and review youreducation records within 45 days of the daythe college receives a request for access.You should submit to the Registrar’s
Office—or other appropriate official—writ-ten requests that identify the record(s) youwish to inspect. The appropriate officialwill make arrangements for access andnotify you of the time and place where therecords may be inspected. If the appropri-
ate official to whom the request was sub-mitted does not maintain the records, thatofficial shall advise you of the correct offi-cial to whom the request should beaddressed.
2. The right to request the amendmentof your education records that you believeare inaccurate or misleading.You may ask the college to amend a
record that you believe is inaccurate ormisleading. You should write the appropri-ate official responsible for the record,clearly identify the part of the record youwant changed, and specify why it is inac-curate or misleading.If The Culinary Institute decides not to
amend the record as you requested, thecollege will notify you of the decision andadvise you of your right to a hearingregarding the request for amendment.Additional information regarding hearingprocedures will be provided to you whenyou are notified of the right to a hearing.
3. The right to consent to disclosuresof personally identifiable informationcontained in your education records,except to the extent that FERPA author-izes disclosure without consent.The Culinary Institute of America does
not release information from your recordto outside individuals unless you grant per-mission. However, the release of certaintypes of information—“directory informa-tion” which is not generally consideredharmful or an invasion of privacy—may bereleased. The information includes name,address, campus box number, program ofstudy, dates of attendance, and degrees orcertificates obtained with dates. Addressesare only released for awards and/or schol-arship purposes.
The Culinary Institute of America ispermitted to release such informationunless you specifically request that it notbe released within two weeks after youcommence each semester. One exception, which permits disclo-
sure without consent, is disclosure toschool officials with legitimate educationalinterests. A school official is a personemployed by the college in an administra-tive, supervisory, academic, research, orsupport staff position (including lawenforcement unit personnel and healthstaff); a person or company with whom thecollege has contracted (such as an attor-ney, auditor, or collection agent); a personserving on the Board of Trustees; or a stu-dent serving on an official committee,such as a disciplinary or grievance com-mittee, or assisting another school officialin performing his or her tasks.A school official has a legitimate educa-
tional interest if the official needs toreview an education record in order to ful-fill his or her professional responsibility.
4. The right to file a complaint with theU.S. Department of Education concerningalleged failures by The Culinary Instituteof America to comply with the require-ments of FERPA. The name and addressof the office that administers FERPA is:Family Policy Compliance OfficeU.S. Department of Education600 Independence Avenue, SWWashington, DC 20202-4605
Copies of The Culinary Institute ofAmerica’s policy governing the FamilyEducational Rights and Privacy Act areavailable in the Registrar’s Office. Ques-tions concerning FERPA should bereferred to the registrar at the CIA.
Policies | 139
140 | Policies
STATEMENT ON CAMPUS CLIMATEThe Culinary Institute of America, withits international faculty and emphasis oncuisines from around the world, valuesthe diversity of its students and is com-mitted to providing an encouraging cam-pus and classroom atmosphere whichinspires the participation of all students.The college celebrates the differencesstudents, faculty, and staff bring to thecampus. Only with this diversity ofknowledge and people can we effectivelyaddress the challenges of an increasinglymulticultural society and the ever-grow-ing foodservice and hospitality industry.It is the responsibility of faculty and
staff members to review their classroomand campus behaviors, and those of anystaff they supervise, to ensure students areencouraged, valued, and receive equitabletreatment and evaluation regardless ofindividual differences.
STUDENT CODE OF CONDUCTYou are responsible for becoming familiarwith the CIA’s policies and regulationsgoverning student life. The Student Codeof Conduct promotes the necessary order,safety, and security of the CIA communityand safeguards the individual and collec-tive rights of everyone on campus. Actionsby individuals or groups that interfere withthe orderly functions of the college oractions that endanger any member of thecommunity will not be tolerated. Individ-ual expression, rights, and privacy arerespected and valued; however, studentsare expected to conduct themselves inadherence to the policies described in theStudent Handbook.
STUDENT RESPONSIBILITYThe Culinary Institute of America pro-vides a realistic learning environment foreach of its students. As a CIA student,you’ll be required to participate in a vari-ety of “hands-on” experiences on and offcampus, consistent with training in theculinary and baking and pastry arts, and toassume the risks and responsibilities inher-ent in the educational process.Observation and application experi-
ences may at times involve dangers andhazards to which professionals in the food-service field are exposed, along with thenormal risks of functioning in Americansociety. Although the CIA can assume noresponsibility for any of these risks, we doattempt to provide a safe environment andto instruct you in safe practices and proce-dures. However, none of us are immune toinjury in the course of our daily lives, work,or field of study, so you should conductyourself with due and reasonable care inyour actions.If a particular educational experience is
either a course or degree requirement or avoluntary extracurricular activity, you mustdecide whether or not to participate andexpose yourself to its possible hazards. Ifyou choose not to participate in a requiredactivity, however, you may fail to satisfy thecourse or degree requirements. You maywish to discuss the risks noted above withthe faculty or staff supervisor of the activ-ity in which you’re participating.
STUDENT CONCERNSMany times when you have a concern, youcan resolve it on your own by speakingwith the party involved. If, however, afterspeaking with the student or employeeabout your concern, you do not feel the
matter is addressed, or if you are con-cerned about an administrative process orprocedure, you may see the following col-lege officials:
Civil Rights ConcernsRefer to the Harassment, Sexual Mis-
conduct, and Discrimination Policy in theStudent Handbook.
• Associate Dean—Students
• Director—Human Resources/Title IXCoordinator
Curriculum and Faculty Concerns
• Deans and Associate Deans in Education
Financial Concerns
• Bursar
• Director—Financial Aid
Registration and Course SchedulingConcerns
• Registrar
Residence Life Concerns
• Associate Dean—Residence Life
• Residence Directors
General Student Concerns
• Associate Dean—Students
• Associate Vice President and Dean—Student Affairs
In the event that you are unable toresolve your concern by working with theabove individuals, you may need to takefurther action by following the Complaintand Grievance Procedure. This procedureis part of the Harassment, Sexual Miscon-duct, and Discrimination Policy, which canbe found in the Student Handbook and onthe Consumer Information page atwww.ciachef.edu.
HARASSMENT-FREE CAMPUSSTATEMENTThe CIA is committed to providing acampus environment free of harassment.The Harassment-Free Campus Statementcan be found on the Consumer Informa-tion page at www.ciachef.edu.
HARASSMENT, SEXUAL MISCON-DUCT, AND DISCRIMINATIONPOLICYMembers of The Culinary Institute ofAmerica community, guests, and visitorshave the right to be free from harassment,sexual misconduct, and discrimination. Allmembers of the campus community areexpected to conduct themselves in a man-ner that does not infringe upon the rightsof others. The full version of this policycan be found at www.ciachef.edu on theConsumer Information page.
COMPLAINT AND GRIEVANCEPROCEDUREThis procedure is applied to all civil rightsgrievances and discrimination complaints,especially those governed by Title IX andother state and federal laws. The Com-plaint and Grievance Procedure is out-lined in the Harassment, SexualMisconduct, and Discrimination Policy,and can be read in its entirety atwww.ciachef.edu on the Consumer Infor-mation page.
Policies | 141
142 | Policies
ALCOHOL AND DRUGSWith three exceptions, public consump-tion of alcoholic beverages in CIA-ownedand operated facilities and properties isstrictly prohibited. The exceptions are asfollows: when consumption is part of thecourse within the classroom, during specif-ically approved college functions, and inthe CIA’s public restaurants and cafés. Thelegal drinking age in New York State andlaws gov erning the sale and service ofalcoholic beverages are observed at allCIA campus locations.The possession, solicitation, sale, and/or
use of illegal drugs is unconditionally pro-hibited. Violations will result in suspensionand possible dismissal from the college.
STUDENT HANDBOOKYou’ll receive the Student Handbook, aguide to campus life, when you arrive oncampus. This handy guide explains CIArules and lists services and activities. Thehandbook is available through the Officeof the Dean of Student Affairs.
Policies | 143
CIA CAMPUS MAP
1 Roth HallAmerican Bounty RestaurantApple Pie Bakery CaféCraig Claiborne BookstoreEscoffier RestaurantHospitality Office
2 Facilities Maintenance Building
3 Campus Safety Building
4 General Foods Nutrition CenterSt. Andrew’s Café
5 J. Willard Marriott Education CenterShunsuke Takaki School of Baking and Pastry
6 Admissions CenterEcolab Theatre
7 Colavita Center for Italian Food and WineRistorante Caterina de’ Medici
8 Our Lady of the Way Chapel
9 McCann Education Annex
10 Conrad N. Hilton LibraryDanny Kaye Theatre
11 Hudson Residence Hall
12 Anton Plaza
13 Katharine Angell Residence Hall
14 Pick/Herndon Residence Hall
15 Jacob Rosenthal Residence Hall144 | Campus Map
26 Tour Bus Drop-Off
Parking Information
V Visitor/Guest Parking
R Resident Student Parking
C Commuter Student Parking
� Accessible Parking Lot*
*There are accessible parking spaces available in other lots on campus as well.
16 Student Recreation Center
17 Cinnamon Lodge (Res. Hall)
18 Juniper Lodge (Res. Hall)
19 Cayenne Lodge (Res. Hall)
20 Ginger Lodge (Res. Hall)
21 Clove Lodge (Res. Hall)
22 Nutmeg Lodge (Res. Hall)
23 Soccer/Softball Field
24 Townhouses (Res. Halls)
25 St. Andrew’s CircleCampus Map | 145
146 | Travel Directions
TRAVEL DIRECTIONS
The CIA is located on the east bank of theHudson River, three miles north of Pough-keepsie, midway between New York Cityand Albany on U.S. Route 9. The campusis easily reached by plane, train, or car.
BY PLANESeveral airports are located within twohours of the CIA: Stewart InternationalAirport, Newburgh, NY; John F. KennedyInternational Airport, New York City;LaGuardia Airport, New York City;Albany International Airport, Albany, NY;Westchester County Airport, White Plains,NY; and Newark International Airport,Newark, NJ.
BYTRAINMetro-North Commuter Railroad operatesnumerous trains daily from Grand CentralTerminal in New York City to Poughkeep-sie, NY. Amtrak offers connections to hun-dreds of major cities throughout thecountry. Taxi service is available to theCIA from the Poughkeepsie train station.
BY CARThe CIA is approximately 11⁄2–2 hoursfrom New York City and Albany, and 2 hours from Hartford, CT, and Scranton, PA. Our address is 1946 CampusDrive (Route 9), Hyde Park, NY 12538.From Manhattan: Henry Hudson
Parkway north to the Saw Mill Parkwaynorth to the Taconic State Parkway northto Interstate 84 west. Follow I-84 to exit13, Route 9 north. Follow Route 9 for 16miles. The CIA is on the left.
From Long Island: Long IslandExpressway to Cross Island Parkway.Cross the Whitestone Bridge. Follow theHutchinson River Parkway to Interstate684 north, to Interstate 84 west to exit 13,Route 9 north. Follow Route 9 for 16miles. The CIA is on the left.From New Jersey: Garden State Park-
way, Palisades Parkway, or Route 17 to theNew York State Thruway north to exit 18at New Paltz. Follow Route 299 east toRoute 9W south, crossing over the Mid-Hudson Bridge to Route 9 north. FollowRoute 9 for three miles. The CIA is on the left.From Connecticut: Interstate 84 west
to exit 13, Route 9 north. Follow Route 9for 16 miles. The CIA is on the left.From Port Jervis, NY/Scranton, PA:
Interstate 84 east across the Newburgh-Beacon Bridge to exit 13, Route 9 north.Follow Route 9 for 16 miles. The CIA is onthe left.From Albany: New York State
Thruway south to exit 18 at New Paltz.Follow Route 299 east to Route 9W south,crossing over the Mid-Hudson Bridge toRoute 9 north. Follow Route 9 for threemiles. The CIA is on the left.From Massachusetts:Mass Pike west
to Interstate 84 west through Connecticutand into New York State to exit 13, Route9 north. Follow Route 9 for 16 miles. TheInstitute is on the left. Or: Mass Pike westto Taconic State Parkway south to Route55 west. Follow Route 55 to Route 9 north.Follow Route 9 for three miles. The CIA ison the left.
Area Map | 147
AREA MAP
148 | Index
Index
Academic Calendar, 2012–2013 ....................2
Academic Freedom, Statement of ..............60
Academic Honesty, Policy on ......................57
Academic Policies..........................................50
Academic Progress, Policy on Satisfactory ..55
Accommodations, Testing............................18
Accreditation ..................................................7
Administrative Withdrawal/Dropping a Class ........................................53
Admissions ....................................................29
Admissions Process ......................................29
Aid Suspension Due to Drug Conviction ....42
Alcohol and Drugs ......................................142
Alumni Relations ..........................................27
Application Procedure..................................29
Application, Withdrawal of ........................31
Applying for Aid ..........................................41
Area Map ....................................................147
Articulation Agreements ............................31
Associate Degree Programs ........................64
Attendance, Policy on ..................................50
Attendance Seal............................................62
Attending Classes with aTemporary Medical Condition ................52
Auditing Courses, Policy on ........................60
Awards, College............................................10
Awards, Restaurant ......................................25
Bachelor’s Degree Programs........................65
Baking and Pastry Arts Faculty ..................103
Board ............................................................37
Board of Trustees ..........................................91
Bookstore ......................................................26
Business Management Faculty ..................109
Campus Climate, Statement on ................140
Campus Location ............................................8
Campus Map, CIA ......................................144
Campuses, CIA ................................................8
Career Opportunities......................................5
Career Services ..............................................26
Certifications, Legend of............................137
Challenge Exams ..........................................31
CIA Campus Map ........................................144
CIA Financial Aid ..........................................46
CIA Restaurants ............................................24
Class Sessions and Credit Hours ..................66
Clubs (Student Organizations) ....................14
Code of Conduct, Student ........................140
Collaborative Degree Program....................63
College Awards ............................................10
Commencement Awards..............................61
Complaint and Grievance Procedure ........141
Continued Financial Aid Eligibility ..............42
Cornell School of Hotel Administration(Collaborative Degree Program) ............63
Cost of Attendance ......................................41
Costing Practical Retake Policy ....................54
Counseling and Psychological Services ......13
Course Descriptions ......................................71
Course Makeup Policy ..................................53
Course Substitutions and Waivers ..............18
Credit Balances..............................................39
Cross-Registration ........................................63
Culinary and Baking PracticalRetake Policy ............................................53
Culinary Arts Faculty ..................................113
Culinary Cash ................................................23
Curricula ........................................................64
Degrees Granted ..........................................64
Dietary Restrictions ......................................23
Dining, Student ............................................23
Directions, Travel ........................................146
Disability Services..........................................17
Documentation Requirements ....................18
Dress Code ....................................................60
Index | 149
Dropping a Class ..........................................52
Drugs, Alcohol and ....................................142
Educational Administration ........................98
Educational Rights and Privacy Act ..........138
Employment, On-Campus ............................26
Externship, Prerequisites for........................54
Faculty, Alumni, and Externship HostMentor Program ......................................21
Faculty and Staff ..........................................91
Faculty, Baking and Pastry Arts..................103
Faculty, Business Management..................109
Faculty, Culinary Arts..................................113
Faculty, Hospitality and BeverageManagement ..........................................127
Faculty, Liberal Arts ....................................131
Family Educational Rights and Privacy Act, Public Notice of Rights Under the ........138
Federal Loan Repayment Chart ..................44
Fees That May Be Assessed ..........................37
FERPA (Family Educational Rights andPrivacy Act) ..............................................138
Financial Aid..................................................41
Financial Aid, CIA..........................................46
Financial Aid—Continued Eligibility ..........41
Financial Aid—Federal Programs ................42
Financial Aid—Private Programs ................48
Financial Aid—State Programs ....................46
Financial Aid—Student EligibilityResponsibility ............................................41
Food, Wine, and (Agri)culture Trip,Prerequisites for ........................................54
For Your Information......................Back cover
General Information ......................................4
Grading..........................................................58
Grading Symbols ..........................................58
Graduation Participation, Policy on ............61
Graduation Requirements, AOS in Baking and Pastry Arts ..........................................68
Graduation Requirements,AOS in Culinary Arts ................................67
Graduation Requirements, BPS ..................69
Handbook, Student ....................................142
Harassment-Free Campus Statement........141
Harassment, Sexual Misconduct, andDiscrimination Policy ..............................141
Health and Wellness Services ......................13
HEGIS Code....................................................64
History..............................................................5
Hospitality and Beverage ManagementFaculty......................................................127
How Need is Determined ............................41
Incomplete Grades, Policy on ......................59
Instructional Programs and Schedule ........66
Insurance ......................................................13
International Food, Wine, and (Agri)CultureTrip Fee ......................................................37
International Students ................................34
Learning Strategies Center ..........................16
Leaves of Absence and Withdrawals ..........52
Legend of Certifications ............................137
Liberal Arts Faculty ....................................131
Library............................................................22
Loan Repayment, Federal ............................44
Location, Campus ..........................................8
Location of Information ................................9
Makeup Policy, Course ................................53
Map, Area....................................................147
Map, CIA Campus ......................................144
Meals—Board................................................37
Medical Condition, Attending Classeswith a Temporary......................................52
Mentor Program, Faculty, Alumni,and Externship Host..................................21
Mission Statement ..........................................3
150 | Index
Nondiscrimination Statement........................3
Not-for-Profit Statement................................9
On-Campus Employment ............................26
Outdoor Sports Facilities ..............................14
Part-Time and Overload Fees ......................37
Peer-to-Peer File Sharing..............................22
Policies ........................................................138
Practical Retake Policy,Costing ......................................................53
Practical Retake Policy,Culinary and Baking ................................53
Prerequisites for Externship ........................54
Prerequisites for Restaurant Courses ..........54
Prerequisites for the Food, Wine, and(Agri)culture Trip ......................................54
President and Cabinet ..................................95
Professional and Physical Resources..............8
Public Operations—CIA Restaurants ..........24
Public Notice of Rights Under the FamilyEducational Rights and Privacy Act ......138
Quality of Life at the CIA ............................28
Required Fees................................................40
Residence Hall Rates ....................................36
Residence Halls..............................................12
Restaurant Awards ......................................25
Restaurant Courses, Prerequisites for ........54
Restaurant Discounts, Student ....................25
Restaurants....................................................24
Satisfactory Academic Progress, Policy on..55
Skills Remediation ........................................54
Sports Facilities, Outdoor ............................14
Staff ..............................................................92
Student Activities..........................................14
Student Code of Conduct ..........................140
Student Concerns........................................140
Student Dining..............................................23
Student Government Association ..............14
Student Handbook ....................................142
Student Life and Services ............................12
Student Organizations ................................14
Student Recreation Center ..........................14
Student Responsibility..........................41, 140
Student Restaurant Discounts ....................25
Substitutions and Waivers, Course..............18
Technical Standards ................................19, 31
Technology on Campus for Students ..........21
Testing Accommodations ............................18
Transfer Credit ..............................................32
Transfers Between Campuses, Policy on ....62
Travel Directions ........................................146
Trustees, Board of ........................................91
Tuition and Fees............................................36
Tuition/Fee Schedule ....................................40
Tuition Installment Plan ..............................39
Tuition Payment Schedule............................36
Tutoring ........................................................16
Veterans’ Benefits ........................................46
Web-based Learning ....................................62
Withdrawal of Application ..........................31
Withdrawal Refunds ....................................37
NOTES