Selected page of The Worlds Premier Culinary College Catalog
6 General Information
GENERAL INFORMATION
General Information 7
CAREEROPPORTUNITIES
An education from The CulinaryInstitute of
America (CIA) offers you unparalleled
career opportunityin an industrythat generates an estimated $511billion in annual sales
in the United States. In 2006, 12.5 million
people are projected to be employed in the
foodservice business, making it the largest
employer in the countrynext to the government, according to the National Restaurant
Association (NRA).
Some CIAassociate degree program
graduates enter the industryas entry-level
cooks, bakers, or pastrycooks for restaurants,
hotels, countryclubs, and institutions; others
choose jobs in dining room service, catering,
food research, or kitchen supervision. Graduates of the colleges bachelors degree programs expand their employment possibilities
to include business management and staff
management positions, as well as business
ownership, communications, marketing,
sales, and more.
The CIA
| Student Life and Services 21
20 Student Life and Services
Located behind Rosenthal Hall overlooking the Hudson River, the 52,000-squarefoot Student Recreation Center includes a
gymnasium with two official-size basketball
orvolleyball courts, 1/11-mile running track,
two racquetball courts, aerobic dance studio,
free-weight room, fitness center, student and
faculty/staff locker rooms, saunas, Student
Government Association office, game room,
six-lane swimming pool, Courtside Caf and
Pub, outdoor deck, banquet kitchen, multipurpose room, and TVlounges. CIAstudents can join intramural competitions in
recreational ice hockey, basketball, tennis,
softball, flag football, racquetball, indoor soccer,volleyball, and club paintball. The CIA
competes in soccer and basketball in the
Hudson ValleyMens Athletics Conference.
Avarietyof Student Activities programs,
fitness classes, and recreational and competitive sports activities are available to students
seven days a week. Please
| Tuition and Fees 33
32 Tuition and Fees
TUITION AND FEES
REQUIRED FEES
For a schedule of required fees, please refer
to the chart on page 36.
FEES THATMAYBE ASSESSED
Late registration ....................................$100
Block A Registration Fee*........................$50
Independent Study or Selected Topics
(per credit) ..............................................$606
Make-up:
1.5 credits (failure)** ..........................$1,127
3 credits (failure)** ............................$2,254
7- or 14-day class (illness) ........................$50
Re-registration ........................................$50
B.P.S. per-credit failure ..........................$606
*Students who demonstrate a need for
extra work in math and writing determined by an assessment test administered
at orientation will need to pay an additional $50 registration fee, $224 for board,
and $377-$493 in residence hall charges
for the additional three weeks spent in the
first semester at t
| Financial Aid 45
44 Financial Aid
Jeannette F. Schlobach ESF
Geoffrey Sherin Memorial ESF
Soci t Culinaire Philanthropique ESF
Rusty Staub ESF
Harry M. Stevens Endowment for
Continuing Education
Joseph Szabo ESF
Takaki Bakery Company Ltd. ESF
Gene Tamburi ESF
Jonathan M. Tisch ESF
UniPro Foodservice, Inc. ESF
Waldorf=Astoria Distinguished Alumni ESF in
honor of Eugene R. Scanlan
Jane Young Wallace Memorial ESF
Ray Wellington Wine Education ESF
(sponsored by The American Institute of
Wine Food, New York Chapter)
Ruth M. and Julius Wile ESF
Nina and Tim Zagat ESF
EXPENDABLE SCHOLARSHIPS
Abbott Foods Scholarship
Alumni Expendable Scholarship
Apple Pie Scholarship
ARAMARK Scholarship
Azar Foodservice Scholarship
Barnes Noble Bookstores Scholarship
Chef Viktor Baumann Memorial Scholarship
Board of Trustees/Fellows of the Institute
Leadership Scholarship
Bob Evans Farms Scholarship
B.P.S. Class Function Scholarship
Chef Edward H. Bradley Memorial
Schol
| Academic Information 57
56 Academic Information
B.P.S. COMMENCEMENTAWARDS
The CIApresents the following awards to
deserving students graduating from the colleges bachelors degree programs:
Craig Claiborne Communication
Award
Given to a student who writes consistently
in an engaging,erudite,and thought-provoking style; demonstrates a willingness and
abilityto express himself orherselfverbally,
eliciting earnest consideration in the listener(s); and earns a 3.5orhigherGPAin
communications courses
FoundersManagement Award
Awarded to a student who demonstrates
the abilityto thinkcritically,communicates
well verballyorin writing,activelyparticipates in class activities,and has maintained a
minimum GPAof 3.5in the curriculums
nine management courses
Jacob Rosenthal Leadership Award
Forexemplaryleadership and professionalism inside and outside the classroom
Julius Wile Scholastic Achievement
Award
Given to thestudent with thehighest cumulativeGPAthrough theend ofeighth
| Course Descriptions 69
placed on ingredients, flavor profiles, preparations, and techniques representative of the
cuisines from China, Korea, Japan, Vietnam,
Thailand, Indonesia, Malaysia, and India.
CUISINES OF EUROPE AND THE
MEDITERRANEAN
ADVCOOK_242
3 credits
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,
Portugal, France, Germany, Morocco,
Tunisia, Greece, and Eygpt.
CUISINES OF THE AMERICAS
INTCOOK_121
3 credits
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.
CULINARY SKILLS
CULFUNDB_110
3 credits
This course covers basic cooking techniques
such as roasting,
| BRUCE D. HILLENBRAND,VICE PRESIDENT
OF MARKETING AND STRATEGY
Education: M.B.A.,Harvard Business School,
Cambridge,MA; B.A.,Princeton University,
Princeton,NJ. Professional Experience: Vice
President/General Manager Dressings; Vice
President,Business Management,Bestfoods
Grocery/U.S.; Vice President,Sales,Bestfoods
Grocery/U.S.; Vice President/General Manager,Bestfoods Grocery/Canada; Vice President,Dressings Marketing,Bestfoods
Grocery/U.S.; Marketing Director Oils
Starches,Bestfoods Grocery/U.S.; Marketing
Director,CPC Special Products Unit/U.S.;
Marketing Manager,CPC Special Products
Unit/U.S.; UnileverBestfoods North America,
Englewood Cliffs,NJ. SeniorProduct Manager
Good Seasons Dressing,General Foods Corporation,White Plains,NY.
DAVID JASKIEWICZ,VICE PRESIDENT
OF HUMAN RESOURCES
Education: B.S.B.A.,Universityof Denver,Denver,CO. Professional Experience:
President/Owner,DJA-HRConsulting,LLC,
Los Angeles,CA. Vice President,Global Work
Life Solutions,Joli
| LUCILLE PRITCHARD, C.H.E.,ASSOCIATE
PROFESSOR IN BUSINESS MANAGEMENT
Education: Ed.D.,Universityof Massachusetts
at Amherst; M.P.S.,State Universityof New
Yorkat New Paltz; M.A.,B.A.,State University
of NewYorkat Albany; Group Counseling Certificate,Universityof Illinois at Champaign-
Urbana. Professional Experience: Associate
Dean forLiberal Arts and Management,Lecturing Instructorin HospitalityManagement,CIA.
Directorof State Healthcare Reform,National
Mental Health Association,Alexandria,VA.
Executive Director,Mental Health Association
in NewYorkState,Albany,NY. Chief Executive
Officer,Mental Health Association in Ulster
County,Inc.,Kingston,NY. Adjunct Instructor,
State Universityof NewYorkat New Paltz;
Empire State College,Saratoga,NY. State Plan
Reviewer,CenterforMental Health Services,
Rockville,MD. Visiting Associate Professor,
Empire State College Hudson ValleyCenter,
New Paltz,NY. Academic Counselor,State Universityof NewYorkat Albany. Awards: Whos
Who in
| JAMES V. BRADY, C.H.E., LECTURING
INSTRUCTOR IN LIBERAL ARTS
Education: M.A.; B.A.,summa cum laude;
Marist College,Poughkeepsie,NY. Professional
Experience: Training and Organizational 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:
1994 Excellence in PsychologyAward,Marist
College; 1993-1994 Whos Who in American
Universities; 1993 Kent Memorial Scholarship;
1992-1994 MillerScholarship.
VIVIAN C. CADBURY, C.H.E.,
ASSOCIATE PROFESSOR IN
WRITING AND COMMUNICATIONS
Education: M.A.,B.A. with honors and highest
distinction in English,Universityof Illinois at
Chicago; Graduate research,Universityof
Oxford,Oxford,U.K. Professional Experience:
Adjunct Instructor,UlsterCountyCommunity
College,Stone Ridge,NY; Dutchess CommunityCollege,Poughkeepsie,NY. Tutorforstudents at Oakwood School,Poughkeepsie.
Educational Writer,Qu
| Credit Programs at Greystone 119
CREDIT PROGRAMS AT GREYSTONE
series of cooking islands in the 15,000square-foot teaching area,which offers spectacularviews of the surrounding countryside,
minutes from world-class vineyards and
some of Americas top restaurants.
While on campus,students also benefit
from the Rudd CenterforProfessional Wine
Studies,Ventura Foods Center for Menu
Research and Development,Williams Center for Flavor Discovery, Cannard Herb Garden,Wine Spectator Greystone Restaurant,
De Baun Theater, Ken and Grace De Baun
Caf , and Spice Islands Marketplace (campus store). Collectively, our programs and
facilities emphasize the cooking and baking
traditions of manycultures; fresh, seasonal
ingredients; and health and nutrition.
FORMORE INFORMATION
Formore information on programs orto
receive a professional development brochure,
call 845-452-2230 or1-800-888-7850,or
e-mail ciaprochef@culinary.edu.
Main Campus Hudson Valley,NY
1946 Campus Drive
Hyde Park,
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