CIA Immersion Program
Students at the School of Hotel Administration have the opportunity to enhance their culinary skills by attending one of six immersion courses offered by the The Culinary Institute of America. Specific courses are offered at the CIA over winter intersession or during the summer. Some specialized experience may be necessary and students must meet requirements of the CIA prior to acceptance.
Session dates
- January 3-18, 2008
Application Deadline: December 1, 2007
Available classes include:
Garde Manger
An introduction to the cold kitchen, including plated appetizers, reception foods, and buffet arrangements with additional techniques for buffet preparation, food presentation, and curing and smoking.
Cuisines of . . .
Hands-on study of traditional, regional dishes focusing on flavor profiles, ingredients, preparations, and techniques
. . . the Americas
Featuring the cuisines of Central America, South America, the United States, and the Caribbean
. . . Asia
Featuring the cuisines of China, India, Indonesia, Japan, Korea, Singapore, and Thailand,
. . . Europe and the Mediterranean
Featuring the cuisines of France, Italy, Spain, Eastern Europe, and the Mediterranean
Bakery and Pastry Skills Development
An introduction to the principles and techniques used in preparing high-quality baked goods and pastries
Seafood and Meat Identification and Fabrication
An introduction to seafood and meat identification and fabrication for foodservice operations
The application process includes:
- Application form
- A 300-word essay
- Two letters of recommendation
- Official college transcript
- Interview with the CIA team
For more information, contact:
Culinary Institute of America Alliance
E-mail: CIA_Alliance@sha.cornell.edu
Phone: 607.255.4611
Fax: 607.255.9243