Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – As part of The
Culinary Institute of America’s bachelor’s degrees in management, seniors
in the Foodservice Management course develop and execute a special event as a
final project before graduation. Proceeds from the themed fine-dining
experiences are split between CIA scholarship funds and charities selected by
students.
For the collegiate year that ended May 31, nine events
raised almost $59,000 for charities and scholarships. After expenses, an
impressive 32 percent of sales went to the beneficiaries. “The large percentage
of surplus is a testament to the planning and budgeting skills of the students
and allows us to donate a larger amount to charities and scholarships,” said Dr.
Patrick Bottiglieri, a professor teaching Foodservice
Management.
These events require students to apply the skills learned in
their four years of CIA education, including culinary and baking and pastry
arts, wines and beverage service, management, and hospitality. Students
conceive, plan, and execute the event in teams that are completely responsible
for coordinating and executing food, service, financing, and marketing. Each
section selects one classmate to serve as the event’s general manager.
Titles of the past year’s events were Harvest on the Hudson,
Moroccan Nights, Venetian Carnivale, Dinner en Blanc,
A Night Under the Big Top, A Night in Wonderland,
Tastes of Americana, Fall into Winter, and Swing into Spring. Benefiting
charities were , , , , , , , , and .
“In addition to serving as a capstone to our students’
education, these events provide support to charities and scholarships. Guests
have the opportunity to interact with the students while enjoying great
entertainment, beverages, and food,” said Dr. Bottiglieri.
“Each event is truly a win for all involved and a great way for graduating
seniors to cap off their CIA experience.”
The fall semester will feature four events between October
25 and December 6. To learn more, visit often, as the last 19 of these dinners have sold out.
Photo Caption and Hi-Res Image
An outdoor reception kicks off a benefit dinner at The
Culinary Institute of America's Hyde Park, NY campus in 2014. The event was completely
planned and executed by seniors in the college's Foodservice Management course.
During the past year, nine events raised almost $59,000 for charities and
student scholarships. (Photo credit:
CIA/Jong Eun)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 46,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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