Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – The largest incoming class yet began its studies today toward a bachelor's degree in culinary science at The Culinary Institute of America (CIA). The
class consists of 17 students, continuing the program's growth from nine
students in the first group that began in February and 13 students who entered
in May.
The college's new Culinary Science Lab includes a
professional kitchen with precision temperature cooking equipment and
other
cutting-edge cooking tools; analytical lab with centrifuge, rotary
evaporator, vacuum desiccator, incubator, and more used to conduct
scientific experiments; sensory evaluation room; and lecture hall.
Students use
this state-of-the-art facility in courses that involve the application
of new
technologies, biology, physics, chemistry, sensory evaluation
techniques, food
microbiology and fermentation, and the cultural and social aspects of
food and
feeding.
"We get into the dynamics of heat transfer, ingredient
functionality, flavor science," says culinary science major Kristin McGinn.
The program is built on the CIA's foundation of core
culinary techniques and traditions and consists of junior- and senior-year
studies after students earn associate degrees in culinary arts or baking and pastry arts.
According to Ronald Hayes, CIA associate director of career
services, a culinary science degree opens many career doors. "Graduates with
culinary science backgrounds are prepared for positions in some of the top
innovative restaurants in the world like Noma and The
Fat Duck and for research and development opportunities with PepsiCo, Nestlé,
and Campbell's. In fact our students have already been recruited by these big
names," says Hayes, author of Creating
Your Culinary Career (Wiley & Sons, 2014). "Their options are as
unlimited as their imagination."
"I might get into flavor science, doing some consumer
behavior testing, or I might look into the research and development side of
things, working in test kitchens," says McGinn, who is
beginning her senior year.
Culinary research and development can be a lucrative career.
A 2011 survey by the American Culinary Federation found R&D chefs earn some
of the highest pay in the industry—even more than restaurant executive chefs.
They are highly sought after, both for the innovations they provide and the
money they save for businesses.
Photo Captions and Hi-Res Images
Photo 1: CIA
Professor Jonathan Zearfoss watching culinary science
majors in class in the Culinary Science Lab on the college's Hyde Park campus. (Photo credit: CIA/Phil Mansfield)
Photo 2: Senior
Kristin McGinn conducts an experiment in the Culinary
Science Lab on The Culinary Institute of America's Hyde Park campus. (Photo credit: CIA/Phil Mansfield)
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 45,000
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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