In collaboration with The Culinary Institute of America, The School of Hotel Administration is offering two unique opportunities for Cornell students the expand their culinary knowledge. 

Immersion:

Ideal for the student interested in...

...A comprehensive, three week introduction to culinary fundamentals, exploring the foundations of culinary arts, including; cooking methods, knife skills, commercial foodservice equipment, mis-en-place, formulas and ratios, flavor profiling and basic menu development.  Whether your food discipline is operational, developmental, nutritional, agricultural, policy oriented, or analytical, you will walk away with an applied understanding of food at scale.  This class is required for any subsequent CIA culinary studies and space is limited.  

Semester:

Ideal for the student interested in...

...A plunge into the depths of food production.  Prepare for a ProChef Level I certification in a whirlwind series of courses. Culinary students build their core competencies before investigating other specialty areas, including cuisines from around the world.  Bakers will explore the foundations of baking and pastry arts, gain familiarization with the unique equipment of the trade and explore the design techniques that are an integral part of baking and pastry production.

This program is open to any Cornell student but will be of particular relevance to students studying hospitality, nutrition, food science, agriculture, food policy and other food related fields.

The application link for 2024/2025 studies is live!  Check out the NEW dates!

CIA Culinary Immersion Technique and Theory: May 20 to June 7, 2024 (with about three weeks of asynchronous online learning in advance).  This is a precourser to the CIA Culinary Semester studies.

CIA Semester: January 6 to April 17, 2025