The Culinary Institute of America is ...
The Culinary Institute of America Rankings
Niche rankings are based on rigorous analysis of key statistics from the U.S. Department of Education and millions of reviews.
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High School GPA
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Student Faculty Ratio
Evening Degree Programs
- of students agree that professors put a lot of effort into teaching their classes.95 responses
- of students agree that it is easy to get the classes they want.75 responses
- of students agree that the workload is easy to manage.75 responses
Undergrads Over 25
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The Culinary Institute of America Reviews
Review The Culinary Institute of America
From walking around campus to dorm life food, food and food education are everywhere. I would not trade this school for the world. At the Culinary Institute of America, the students are not just all studying our majors. The students are a diverse community of food enthesiasts and food professionals all living and moving forward towards one common goal. Before coming to this school I felt like something was missing, some part of me was missing and I had not discovered it yet. Going to the CIA was and still feels like coming home. The chefs although very rough are very helpful and want to see us succeed, the professors all wrote the books they teach us from, and the residence life staff plans food events and tasting for the students like 3 times a week for example on October 2nd, 2016 we are having a chili cook off for the entire student population to compete at, and for the public to try too!
My experience at The Culinary Institute of America is greatly appreciated. This school expands my mind with all the knowledge each chef has to teach. This school is for anyone who has the passion to cook or bake and wants to learn the traditional ways. The only thing I would probably change about this school is to offer more spacing. With the amount of students applying for this school, it could get a tad bit tight. Overall, best culinary school!
The maximum number of student in our program is about 22 per class. The bad part is the limited number of chefs available to teach the same subject. We only have one chocolates chef! And truthfully the class duration even though they are a few days longer than Johnson & Wales are still too short. You only learn the basics in each class. There really isn't an option for you to take another higher level class once you decide what you want to specialize in, except for breads which offers two classes in the subject.