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The Culinary Institute of America

The Culinary Institute of America is the world’s premier culinary college—founded in 1946 with the mission of transitioning World War II veterans to successful food and hospitality careers. Today, the private, not-for-profit college proudly continues this tradition, enrolling veteran students at its main New York campus and branch campuses in California and Texas. Dedicated to developing future industry leaders, the CIA offers food and hospitality focused degree programs with up to 1,300+ hours of hands-on learning in our professional kitchens, bakeshops, and award-winning public restaurants. CIA graduates are also backed an alumni network of 50,000+ of the food world’s most powerful leaders and changemakers.

Military Friendly Rating

We rate how Military Friendly an organization is within 6 different categories. Learn more about our methodology.

The rating below reflect the extent to which each organization exceeds the benchmark standards for Military Friendly.

Military Friendly
Standard

100%

100%
Exceeds Standard

63.63

Military Friendly
Standard

100%

100%
Exceeds Standard

63.63

Military Friendly
Standard

100%

100%
Exceeds Standard

12.82

Military Friendly
Standard

100%

100%
Exceeds Standard

18.03

Military Friendly
Standard

100%

100%
Exceeds Standard

13.07

Military Friendly
Standard

100%

100%
Exceeds Standard

9.6

Why you should attend?

Military qualities—like passion, drive, organization and executing at the highest level—are also central to a rewarding food industry career. If food is your passion, the CIA is committed to providing the best tools, support, and camaraderie you need to start your next career path. Veteran students receive personal support and resources from application all the way to graduation and Post-9/11 GI Bill® and Yellow Ribbon Program benefits can cover up to 100% of CIA tuition. With more than 150 veterans enrolled at our New York campus, it's the ideal place to connect with others and earn your degree.

Top Degrees

Culinary Arts/Chef Training
Food Service Systems Administration/Management
Hospitality Administration/Management
plaeholder-team

A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.

Tuition & Institution Information

Undergraduate
In State Out of State
Tuition $32,000 $32,000
Fees $1,620 $1,620
Room $8,280 $8,280
Board $3,800 $3,800
Books $2,030 $2,030
Other Expenses $3,800 $3,800
Totals $51,530 $51,530
Graduate
In State Out of State
Tuition $22,666 $22,666
Fees $1,133 $1,133
Room $10,290 $10,290
Board $3,310 $3,310
Books $2,000 $2,000
Other Expenses $0 $0
Totals $39,399 $39,399