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Culinary Institute of America, CIA

학교형태 : 사립대학교

캠퍼스 위치 : 

  • CIA New York, 뉴욕 캠퍼스
  • CIA California, 캘리포니아 캠퍼스
  • CIA Texax, 텍사스 캠퍼스

교육과정

Associate Degree, 준학사 학위

  • Food Safety (CUSC-100) 1.5 credits
  • Culinary Fundamentals (CULS-100) 6.0 credits
  • ServSafe Exam (CUSC-100A) non-credit
  • Meat Identification, Fabrication, and Utilization (CULS-115) 1.5 credits
  • Seafood Identification and Fabrication (CULS-116) 1.5 credits
  • Modern Banquet Cookery (CULA-260) 3.0 credits
  • Introduction to À La Carte Cooking (CULP-115) 3.0 credits
  • Non-Commercial Foodservice and High-Volume Production (CULP-135) 3.0 credits (NY)
  • High-Volume Production Cookery (CULP-130) 3.0 credits (CA)
  • Externship Prep Seminar I (EXTN-200) non-credit
  • Externship Prep Seminar II (EXTN-205) non-credit
  • Externship (Culinary Arts) (EXTN-220) 3.0 credits
  • Baking and Pastry Skill Development (BAKE-241) 3.0 credits
  • Garde Manger (CULP-225) 3.0 credits
  • Cuisines and Cultures of the Americas (CULP-301) 3.0 credits
  • Cuisines and Cultures of the Mediterranean (CULP-311) 3.0 credits
  • Cuisines and Cultures of Asia (CULP-321) 3.0 credits
  • Wine and Beverage Studies (HOSP-355) 1.5 credits
  • Back of House Restaurant Operations – American Bounty (CULA-350A) 6.0 credits (NY)
  • Back of House Restaurant Operations – Bocuse (CULA-350B) 6.0 credits (NY)
  • Back of House Restaurant Operations – Caterina (CULA-350C) 6.0 credits (NY)
  • Hospitality, Service, and Restaurant Management – American Bounty (HOSP-350A) 6.0 credits (NY)
  • Hospitality, Service, and Restaurant Management – Bocuse (HOSP-350B) 6.0 credits (NY)
  • Hospitality, Service, and Restaurant Management – Caterina (HOSP-350C) 6.0 credits (NY)
  • Back of House Restaurant Operations (CULA-350) 6.0 credits (CA)
  • Hospitality, Service, and Restaurant Management (HOSP-350) 6.0 credits (CA)
  • Mathematical Foundations (MTSC-100) 1.5 credits
  • Nutrition (CUSC-110) 1.5 credits
  • College Writing (LITC-100) 3.0 credits
  • College Writing for ELLs (English Language Learners) (LITC-100A) 3.0 credits *
  • Introduction to Gastronomy (APFS-150) 1.5 credits
  • Introduction to Food Systems (APFS-110) 1.5 credits
  • Professionalism and Life Skills (FRSH-100) 1.5 credits
  • Introduction to the Hospitality Industry (MGMT-100) 1.5 credits
  • Principles of Menus and Managing Profitability in Foodservice Operations (MGMT-250) 3.0 credits
  • Food Safety (CUSC-100) 1.5 credits
  • ServSafe Exam (CUSC-100A) non-credit
  • Baking and Pastry Techniques (BAKE-105) 6.0 credits
  • Baking Ingredients and Equipment Technology (BAKE-110) 1.5 credits
  • Café Savory Foods Production (BAKE-115) 1.5 credits
  • Basic and Classical Cakes (BAKE-205) 3.0 credits
  • Hearth Breads and Rolls (BAKE-210) 3.0 credits
  • Externship Prep Seminar I (EXTN-200) non-credit
  • Externship Prep Seminar II (EXTN-205) non-credit
  • Externship (Baking & Pastry) (EXTN-225) 3.0 credits
  • Confectionery Art and Special Occasion Cakes (BAKE-240) 3.0 credits
  • Chocolate and Confectionery Technology and Techniques (BAKE-242) 3.0 credits
  • Contemporary Cakes and Desserts (BAKE-245) 3.0 credits
  • Specialty Breads (BAKE-202) 3.0 credits
  • Advanced Baking Principles (BAKE-251) 3.0 credits
  • Café Operations (BAKE-254) 3.0 credits
  • Beverages and Customer Service (BAKE-255) 3.0 credits
  • Restaurant and Production Desserts (BAKE-300) 3.0 credits
  • Restaurant Operations: Baking and Pastry (HOSP-201) 3.0 credits
  • Individual and Production Pastries (BAKE-215) 3.0 credits
  • Service and Beverage Management (HMFB-210) 3.0 credits
  • Mathematical Foundations (MTSC-100) 1.5 credits
  • Nutrition (CUSC-110) 1.5 credits
  • College Writing (LITC-100) 3.0 credits
  • College Writing for ELLs (English Language Learners) (LITC-100A) 3.0 credits *
  • Introduction to Gastronomy (APFS-150) 1.5 credits
  • Professionalism and Life Skills (FRSH-100) 1.5 credits
  • Introduction to the Hospitality Industry (MGMT-100) 1.5 credits
  • Principles of Menus and Managing Profitability in Foodservice Operations (MGMT-250) 3.0 credits

Bachelor’s Degree, 학사 학위

  • Food Business Management
  • Food Business Leadership
  • Applied Food Studies
  • Culinary Science
  • Culinary Arts
  • Baking and Pastry Arts
  • Culinary Arts
  • Hospitality Management
  • Food Business Management, Advanced Concepts in Baking and Pastry Concentration
  • Food Business Management, Advanced Wine, Beverage, and Hospitality Concentration
  • Food Business Management, Asian Cuisine: An Edible Journey from Traditional to Contemporary Concentration
  • Food Business Management, Beverage Production and Service Concentration
  • Food Business Management, Farm-to-Table: Practices of a Sustainable Table Concentration
  • Food Business Management, Intrapreneurship: Driving Innovation from Within an Organization Concentration
  • Food Business Management, Italian Cuisine: An Edible Journey from Traditional to Contemporary Concentration
  • Food Business Management, Japanese Cuisine: A Study of Tradition, Flavor, and Culture Concentration
  • Food Business Management, Latin American Cuisine Studies: New World Flavors, Ingredients, and Techniques Concentration
  • Food Business Management, Mediterranean Cuisine: Exploring Cultures, Traditions, and Flavors Concentration
  • Applied Food Studies, Asian Cuisine: An Edible Journey from Traditional to Contemporary Concentration
  • Applied Food Studies, Farm-to-Table: Practices of a Sustainable Table Concentration
  • Applied Food Studies, Italian Cuisine: An Edible Journey from Traditional to Contemporary Concentration
  • Applied Food Studies, Latin American Cuisine Studies: New World Flavors, Ingredients, and Techniques Concentration
  • Applied Food Studies, Japanese Cuisine: A Study of Tradition, Flavor, and Culture
  • Applied Food Studies, Mediterranean Cuisine: Exploring Cultures, Traditions, and Flavors Concentration
  • Hospitality Management, Intrapreneurship: Driving Innovation from Within an Organization Concentration
  • Hospitality Management, Beverage Production and Service Concentration

Master Degree, 석사 학위

  • Wine Management
  • Food Business (Online)

Accelerated Culinary Arts Certificate Program

  • Accelerated Culinary Arts Certificate

입학요건

준학사 / 학사학위 프로그램

– 고등학교 졸업자 이상 자 또는 검정고시 합격자

– 아이엘츠 공식 시험 점수 : 6.0 점 이상 (아카데믹 모듈) 

또는

– 토플 80점 이상 (각 영역별 20점 이상 유지) 

입학지원서류

– 여권사본 

– 고등학교 졸업증명서 (영문) 및 성적증명서 (영문)

– 공식 영어시험점수 : 아이엘츠 또는 아이엘츠

– 학업계획서

– 추천서

– 은행잔고증명서 (영문) : 미국 달러 USD 50,000 이상  

개강일

준학사 / 학사학위 :

  • 2021년 9월 7일
  • 2022년 1월 4일
  • 2022년 4월 26일
  • 2022년 9월 6일

캠퍼스 위치

  • Hyde Park Campus, 뉴욕 하이데파크 캠퍼스 (New York)
  • St. Helena Campus, 샌프란시스코 세인트 헬레나 캠퍼스 (San Francisco)
  • San Antonio Campus, 텍사스 산안토니오 캠퍼스 (Texas)

자료 다운로드

2021-2022 학교일정

국제학생 가이드 북

뉴욕 하이데파크 캠퍼스 지도

입학지원 문의

CIA요리학교 입학지원문의


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