Students from Both Colleges to Explore Junction of Food and
Design
Hyde Park, NY – Two New York colleges are teaming up to put the “art” in
culinary arts. Future food industry leaders from The Culinary Institute of America and future professional designers from Pratt Institute are taking a class
together this fall that calls upon the special talents of these students.
The collaboration—Food
and Design: Hudson River—is a semester-long, three-credit class with 12
students each from the CIA and Pratt. The Hudson River was selected as the theme
for this exploration of food and design as it has been vital to the region’s
food, art, and commerce for centuries and is familiar to students from both
colleges. During the semester, students will visit art museums and food
producers as well as agricultural, artistic, and historic sites.
“We are delighted to collaborate with Pratt Institute to
create an experiential learning experience inspired by the history, culture,
geography, ecology, and beauty of the Hudson River,” says Dr. Denise Bauer, dean of the CIA’s School of
Liberal Arts and Food Studies. “Coming from specialized colleges, CIA and Pratt
students share the same kind of focus and passion for their chosen fields;
bringing them together to create a collaborative food design project promises a
unique outcome.”
During the semester, students will visit each other’s college
twice in addition to meeting weekly on their own campus and connecting via
video conference. The course will wrap up with a culminating event in which
teams of students from both colleges work together to create a project for
public exhibit inspired by the culture of the Hudson River.
At the CIA, the course is a bachelor’s-level elective open
to juniors and seniors majoring in Applied Food Studies or Food Business Management. It
is being co-taught by CIA
Associate Professor Antonella Piemontese and Pratt Assistant Professor Dr. Karol Murlak.
The CIA and Pratt worked together in the past, on an
exchange program that saw baking and pastry arts majors from the CIA and design students from Pratt visit each other’s campus to share
and compare their differing approaches to the creative process. For example,
design projects at Pratt could take weeks or months to develop, while artistic
desserts at the CIA must be prepared, plated, and served within a matter of hours
or even minutes. The exchange brought new perspectives to all students
involved.
Photo Caption and Hi-Res Image:
The Hudson River is the theme of a unique new Food and
Design course that partners students from The Culinary Institute of America and
Pratt Institute. The Hudson flows past the CIA’s campus in Hyde Park, NY. (Photo credit: The Culinary Institute of
America)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor’s degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the CIA the think tank of the food industry and its
worldwide network of 49,000 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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