Apiary Built at CIA as Part of Applied Food Studies Major
Hyde Park, NY 鈥 Instead of chef jackets and toques, some students at The Culinary Institute of America will soon be donning white beekeeping suits and hats with mesh face coverings
for one of their classes. The world鈥檚 premier culinary college has created an
apiary with beehives housing about 50,000 bees on its New York campus. The bees were delivered on May 2
and will be cared for by juniors and seniors in the project in Applied Food
Studies course who raised funds for the project and built the hives.
鈥淥ne out of every four bites of food we enjoy depends on
pollinators,鈥 says Dr. Maureen Costura,
who teaches the class. 鈥淭he loss of pollinators is a major issue in the food
world. We want CIA students and graduates to be advocates for understanding the
interconnectedness of the food system. Beekeeping is also an important skill
for chefs to know as many farm-to-table restaurants are starting their own
hives.鈥
According to the U.S. Department of Agriculture, bees
pollinate four out of every five flowering crops. They are necessary for all
kinds of fruits, vegetables, and nuts, as well as the grains that keep the beef
and dairy industries going. Professor Costura adds that without bees, the cost of food
would skyrocket, creating crisis and unrest around the world.
In addition to being an invaluable hands-on learning
experience for students, the CIA apiary鈥攚hich includes the hives and
surrounding bee-friendly environment鈥攊s expected to produce up to 120 pounds of
honey each year, to be used in the college鈥檚 baking and pastry classes and in
dishes served at the award-winning restaurants on campus.
As the CIA鈥檚 bee colony naturally grows, it is expected to
be home to upwards of 200,000 bees by this fall. When students are off campus,
Hudson Valley beekeepers鈥攊ncluding some CIA staff and faculty鈥攚ill help
maintain the hives.
Applied Food Studies is one of
five bachelor鈥檚 degree majors offered at the
CIA, along with Food Business Management, Culinary Science, Hospitality
Management, and Culinary Arts. The program offers students an in-depth
understanding of global food resources, policy, and cultures. Graduates are
prepared to tackle the issues facing food systems from a chef鈥檚 perspective,
where they can make a difference working for advocacy and policy-making
organizations, health agencies, and food industry councils, and by bringing
their global view to restaurant kitchens.
Photo Captions and Hi-Res Images:
Top Photo: With
CIA Professor Maureen Costura looking on in her
beekeeping suit, a new colony of bees is released into a hive at the apiary on
The Culinary Institute of America campus in Hyde Park, NY in May 2018. (Photo credit: CIA/Phil Mansfield)
Photo 2: Beekeeper Dennis Macheska, who is also the associate
dean of student affairs and housing at The Culinary Institute of America,
points out the queen bee to CIA students as a colony is introduced into the
college鈥檚 apiary on May 2, 2018. (Photo
credit: CIA/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor鈥檚 degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.
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