The Culinary Institute of America at Greystone
UNLOCK YOUR CAREER POTENTIALACCELERATED CULINARY ARTS CERTIFICATE PROGRAM
2 | Call Today! 1-800-CULINARY (285-4627)
Take Your Skills to the Next Level You’re already advancing your skills and knowledge in hospitality—now
get into the kitchen! The CIA’s Accelerated Culinary Art Certificate
Program (ACAP) is a great way to expand your skill set and make yourself
more marketable to employers.
Offered only at the college’s California campus in the Napa Valley,
this CIA credential is the first step in a rewarding career journey.
Open up a whole new world of opportunity, advancement, and
earnings potential with your ACAP certificate!
www.ciachef.edu/acap | 3
“By having such outstanding credentials
from the University of Central Florida and
The Culinary Institute of America, a door
was opened for me in the corporate world.
The position I now hold did not exist
before I applied, but because of my unique
skill set and education, it was created.”
EPSILON SELLAS ’10
ASSISTANT TO THE VICE PRESIDENT OF CULINARY DEVELOPMENT,
RUTH’S HOSPITALITY GROUP, INC., WINTER PARK, FL
Enjoy the Many ACAP AdvantagesIf you’ve earned—or will earn—your bachelor’s in hospitality,
tourism management, food science, nutrition, or a similar
program, ACAP is for you.
Just look at the many benefits you’ll get:
• The same commitment to high-quality education found
in our gold-standard degree programs.
• A supportive, global 48,000-member alumni network.
• Lifetime career and placement services, and financial aid
advisement throughout your time at the CIA.
• Expert chef-instructors whose credentials and industry
experience are unmatched in all of culinary education.
• Valuable hands-on experience in the spectacular teaching
kitchens at the CIA’s California campus.
• An inspiring setting for learning in the world-famous
Napa Valley, featuring some of the world’s best vineyards,
wineries, and restaurants.
EPSILON SELLAS ’10
48,000alumni
NETWORK
worldwide
4 | Call Today! 1-800-CULINARY (285-4627)
CIA Credential = Career SuccessSeeing “The Culinary Institute of America” on a résumé makes
top foodservice and hospitality employers sit up and take notice.
And by pairing your existing degree with ACAP, you can add that
credential in just 30 weeks!
The food world knows and respects the value of a CIA education.
That’s why:
• Our students average two to three job offers prior to graduation.
• CIA graduate surveys show strong career and salary growth, with
median earnings much higher than the industry norm.
• 76% of top industry employers surveyed prefer to hire CIA grads.
As a graduate of the CIA Accelerated Culinary Arts Certificate
Program, you’ll enter the food world with the hands-on skills and
knowledge to step into a wide variety of exciting careers.
Red-Hot Job OptionsThe numbers don’t lie—it’s a hot industry that keeps on growing,
according to the National Restaurant Association’s 2015 Restaurant
Industry Forecast.
Sampling of jobs held by our ACAP alumni:
Country club sous chef
Culinary concept specialist
Demonstration chef
Dietitian
Director of culinary innovation
Educator
Food science/lab technician
Food technologist
Guest services manager
Hotel line cook
Manager of culinary services
Marketing manager
Media spokesperson
Nutrition consultant
Private chef
Recipe/flavor developer
Research assistant
Restaurant general manager
Sous chef
Specialty store manager
Technical service scientist
Test kitchen chef
www.ciachef.edu/acap | 5
“Cooking has been a lifelong passion for
me, and attending the CIA at Greystone
was amazing. The ACAP’s class size
was a huge plus, as it allowed closer
instruction as well as a sense of family
with your classmates.”
BEN SMALL ’08
EXECUTIVE CHEF, CUT BY WOLFGANG PUCK AT FOUR SEASONS,
BAHRAIN BAY, BAHRAIN
1.7to the RESTAURANT industry over the next DECADE
jobs added MILLION
76 TO HIRE CIA GRADS
prefer
percent of
TOP EMPLOYERS
$709projected sales
up 3.8 percent
FROM 2014
BILLION
industry numbers
6 | Call Today! 1-800-CULINARY (285-4627)
The Best Hands-on Education, Hands-DownCome learn in the CIA’s teaching kitchens, classrooms, and
gardens with people who share your commitment to personal and
professional development. You’ll walk away with so many new skills
and techniques, you’ll wonder how you ever did without them.
Learn from Expert FacultyThe Napa Valley is home to some of the best chefs in the country,
many of them right here on the CIA campus. You’ll be dicing,
sautéing, and plating under the watchful eyes of some of culinary
education’s best teachers. And our small class sizes will help
ensure that you get the most from your education investment. Your
instructors will not only teach you; they’ll help you find the right
career path and even put you in touch with industry contacts who
can help get you there.
Cook in World-Class KitchensAt the CIA, you’ll cook on traditional gas burners and electric
radiant burners, use induction technology, and work with equipment
from some of the world’s top manufacturers. You’ll prepare fresh
ingredients from our own farm and farms throughout the Napa
Valley. And you’ll share ideas with classmates and teachers in the
open floor plans and warm décor of the 15,000-square-foot Teaching
Kitchen and the 3,600-squarefoot Viking Range Kitchen. Learning
in spacious, open kitchens with awe-inspiring vineyard views—it
doesn’t get any better than this!
CIA ON YOUR RÉSUMÉ =
EARNINGS & greater
career
potential for
OPTIONS
www.ciachef.edu/acap | 7
Soak Up the Enriching Napa ValleyRich with lush vineyards, top food purveyors, and acclaimed
restaurants, the Napa Valley is the ideal setting for your culinary
education. You’ll be immersed in—and inspired by—all the treasures
the Valley has to offer:
• A vibrant, diverse community of accomplished food and
wine professionals.
• Dedicated centers for flavor development, professional
wine studies, and menu research and development.
• Thought leadership events and strategic conferences that
are great for industry networking.
And with a broad selection of student activities and campus events
with classmates who share your passion, you’ll be right in the thick
of the action!
“What I liked best about ACAP was
the quality and approachability of the
chef-instructors, the quality of the
facilities, and the broad variety of
backgrounds of the students.”
ELLEN CLEVENGER-FIRLEY ’13
COOKING SCHOOL MANAGER,
SOUTHERN SEASON, CHAPEL HILL, NC
3000+
in our
CAREER SERVICES database
opportunities JOB
8 | Call Today! 1-800-CULINARY (285-4627)
CULINARY FUNDAMENTALS
An introduction to the application and
development of fundamental cooking theories
and techniques. Topics of study include tasting,
kitchen equipment, knife skills, classical vegetable
cuts, stock production, thickening agents, soup
preparation, grand sauces, timing and multi-
tasking, station organization, palate development,
culinary French terms, and food costing. The
course also introduces the student to fundamental
concepts and techniques of basic protein, starch,
and vegetable cookery. Emphasis is placed upon
the study of ingredients and an introduction to
small sauces will be given.
INGREDIENTS AND TECHNIQUES OF FABRICATION
An introduction to the identification, use, and
storage of animal proteins, vegetables, fruits,
herbs, dairy, and other foundation ingredients of
the professional kitchen. Additional topics include
receiving, identifying, fabricating, and storing beef,
pork, poultry, flat and round fish, and shellfish.
Handson exercises emphasize techniques specific
to each variety.
INTRODUCTION TO À LA CARTE COOKING
The foundation of cooking techniques and theories
from Culinary Fundamentals will be applied in a
production setting. Emphasis is placed on individual
as well as team production. The focus is on cooking
fundamentals, ratios, and formulas in a professional
kitchen. Multi-course menus will be prepared, with
a focus on batch cooking as executed in an à la
carte-style service.
CONTEMPORARY TOPICS IN CULINARY ARTS
An exploration of contemporary issues to
complement a professional chef’s skill set. Students
will complete hands-on cooking exercises to
better understand the dynamics of seasoning,
flavor balance, salts and sugars, fats and oils, and
umami. Special emphasis is placed on building
flavor in a healthy kitchen through appropriate
cooking techniques and ingredients such as grains
and legumes. Northern California gastronomy is
discovered through field trips and a select
research topic.
BAKING AND PASTRY SKILL DEVELOPMENT
An introduction to the principles and techniques
used in the preparation of high-quality baked
goods and pastries, with an emphasis on
fundamental production techniques and evaluation
of quality characteristics. Topics include bread
fermentation and production, ingredient functions,
and custard ratios and preparations.
CUISINES OF THE AMERICAS
Prepare, taste, serve, and evaluate traditional
regional dishes of the Americas. Emphasis will be
placed on ingredients, flavor profiles, preparations,
and techniques for cuisines representative of the
United States, Central America, South America, and
the Caribbean.
CUISINES OF ASIA
Prepare, taste, serve, and evaluate traditional and
regional dishes of Asia. Emphasis will be placed
on ingredients, flavor profiles, preparations, and
techniques representative of the cuisines from
China, Korea, Japan, Vietnam, Thailand, Indonesia,
Malaysia, and India.
CULINARY PRACTICAL EXAMINATION
This culinary exam tests knowledge and
proficiency in the principles of cooking and
certain fundamental cooking methods—roasting,
sautéing, frying, stewing, poaching, and braising.
Students will be given an assignment (which
includes a soup, protein, vegetable, and starch) to
prepare, present, taste, and explain.
CUISINES OF THE MEDITERRANEAN
Prepare, taste, serve, and evaluate traditional,
regional dishes of Europe and the Mediterranean.
Emphasis will be placed on ingredients,
flavor profiles, preparations, and techniques
representative of the cuisines from Spain, France,
Italy, Morocco, Tunisia, Greece, and Egypt.
GARDE MANGER
An introduction to three main areas of the cold
kitchen: reception foods, plated appetizers, and
buffet arrangements. Learn to prepare canapés,
hot and cold hors d’oeuvre, appetizers, forcemeats,
pâtés, galantines, terrines, salads, and sausages.
Curing and smoking techniques for meat, seafood,
and poultry items will be practiced, along with
contemporary styles of presenting food and
preparing buffets.
Course Descriptions
www.ciachef.edu/acap | 9
“The ACAP at Greystone
was perfectly tailored to
what I wanted to get out of
culinary school. With my
ACAP certificate on top of my
bachelor’s degree in food science,
I have a very desirable
background for companies
hiring in R&D and food
product development.”
CAROLINE LYNCH ’08
CULINOLOGIST/FOOD SCIENTIST,
IDEO, SAN FRANCISCO, CA
2ndin the nation
LARGESTprivate employer
The restaurant industry makes up more than 10% of U.S. jobs.
10 | Call Today! 1-800-CULINARY (285-4627)
Financial AidAt the CIA, we provide financial
assistance to about 90% of our students,
in the form of state or federal aid, low-
interest loans, college Work-Study, and
CIA grants and scholarships. And with the
Post-9/11 GI Bill and participation in the
Yellow Ribbon Program, the CIA is very
accessible to veterans who are eligible for
these benefits.
Find out about our special ACAP Merit-
based Scholarships—contact Greystone
Admissions at 707-967-2496. Our expert
staff will guide you through the process
to help you make your dream of a CIA
education come true.
EligibilityTo be eligible for the certificate, you must
meet the following requirements by the
program start date:
• Possess an approved bachelor’s degree
in hospitality, tourism management, food
science, nutrition, or a related field.
• Have a serious interest in advancing
your culinary knowledge.
How to ApplyThe process is simple—apply online at
www.ciachef.edu/acap.
Visit the CIACome see our beautiful Napa Valley
campus for yourself and learn all about the
opportunities that await you in the wine and
beverage world. To register for an Open
House, call 1-800-CULINARY (285-4627)
or visit www.ciachef.edu/ca-open-house.
AccreditationThe Culinary Institute of America
(CIA) is accredited by the Middle States
Commission on Higher Education,
3624 Market Street, Philadelphia, PA 19104,
267-284-5000. The Middle States
Commission on Higher Education is an
institutional accrediting agency recognized
by the U.S. Secretary of Education
and the Council for Higher Education
Accreditation.
$6500available in CIA
scholarships
UP TO
www.ciachef.edu/acap | 11
NOTICE OF NONDISCRIMINATION The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle
of equal opportunity in education and employment. The CIA does not discriminate against individuals
on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic
information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected
group or classification under federal or state laws. The following Civil Rights Compliance Officers at the
CIA have been designated to handle inquiries regarding the nondiscrimination policies:
Title IX and Age Discrimination: Joe Morano, HR Director—Faculty Relations
845-451-1314, [email protected], Office—Roth Hall, Room S-324
Section 504/ADA: Maura A. King, Director—Compliance
845-451-1429, [email protected], Office—Roth Hall, Room S-351
Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538
Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.
“The CIA is the best culinary college
in the world. Attending was a
no-brainer, and it turned out to be
the best decision of my life. The only
reason I am where I am today is
because of my ACAP certificate.
Every time I mention the CIA,
a door opens.”
VICTORIA NODARSE ’08
TERRITORY MANAGER,
GOURMET FOODS INTERNATIONAL
©2015 The Culinary Institute of America. The CIA at Greystone is a branch of the CIA, Hyde Park, NY.
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90%of CIA students
FINANCIAL AID
receive