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The Culinary Institute of America at Greystone UNLOCK YOUR CAREER POTENTIAL ACCELERATED CULINARY ARTS CERTIFICATE PROGRAM

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Accelerated Culinary Arts Certificate Program

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The Culinary Institute of America at Greystone

UNLOCK YOUR CAREER POTENTIALACCELERATED CULINARY ARTS CERTIFICATE PROGRAM

2 | Call Today! 1-800-CULINARY (285-4627)

Take Your Skills to the Next Level You’re already advancing your skills and knowledge in hospitality—now

get into the kitchen! The CIA’s Accelerated Culinary Art Certificate

Program (ACAP) is a great way to expand your skill set and make yourself

more marketable to employers.

Offered only at the college’s California campus in the Napa Valley,

this CIA credential is the first step in a rewarding career journey.

Open up a whole new world of opportunity, advancement, and

earnings potential with your ACAP certificate!

www.ciachef.edu/acap | 3

“By having such outstanding credentials

from the University of Central Florida and

The Culinary Institute of America, a door

was opened for me in the corporate world.

The position I now hold did not exist

before I applied, but because of my unique

skill set and education, it was created.”

EPSILON SELLAS ’10

ASSISTANT TO THE VICE PRESIDENT OF CULINARY DEVELOPMENT,

RUTH’S HOSPITALITY GROUP, INC., WINTER PARK, FL

Enjoy the Many ACAP AdvantagesIf you’ve earned—or will earn—your bachelor’s in hospitality,

tourism management, food science, nutrition, or a similar

program, ACAP is for you.

Just look at the many benefits you’ll get:

• The same commitment to high-quality education found

in our gold-standard degree programs.

• A supportive, global 48,000-member alumni network.

• Lifetime career and placement services, and financial aid

advisement throughout your time at the CIA.

• Expert chef-instructors whose credentials and industry

experience are unmatched in all of culinary education.

• Valuable hands-on experience in the spectacular teaching

kitchens at the CIA’s California campus.

• An inspiring setting for learning in the world-famous

Napa Valley, featuring some of the world’s best vineyards,

wineries, and restaurants.

EPSILON SELLAS ’10

48,000alumni

NETWORK

worldwide

4 | Call Today! 1-800-CULINARY (285-4627)

CIA Credential = Career SuccessSeeing “The Culinary Institute of America” on a résumé makes

top foodservice and hospitality employers sit up and take notice.

And by pairing your existing degree with ACAP, you can add that

credential in just 30 weeks!

The food world knows and respects the value of a CIA education.

That’s why:

• Our students average two to three job offers prior to graduation.

• CIA graduate surveys show strong career and salary growth, with

median earnings much higher than the industry norm.

• 76% of top industry employers surveyed prefer to hire CIA grads.

As a graduate of the CIA Accelerated Culinary Arts Certificate

Program, you’ll enter the food world with the hands-on skills and

knowledge to step into a wide variety of exciting careers.

Red-Hot Job OptionsThe numbers don’t lie—it’s a hot industry that keeps on growing,

according to the National Restaurant Association’s 2015 Restaurant

Industry Forecast.

Sampling of jobs held by our ACAP alumni:

Country club sous chef

Culinary concept specialist

Demonstration chef

Dietitian

Director of culinary innovation

Educator

Food science/lab technician

Food technologist

Guest services manager

Hotel line cook

Manager of culinary services

Marketing manager

Media spokesperson

Nutrition consultant

Private chef

Recipe/flavor developer

Research assistant

Restaurant general manager

Sous chef

Specialty store manager

Technical service scientist

Test kitchen chef

www.ciachef.edu/acap | 5

“Cooking has been a lifelong passion for

me, and attending the CIA at Greystone

was amazing. The ACAP’s class size

was a huge plus, as it allowed closer

instruction as well as a sense of family

with your classmates.”

BEN SMALL ’08

EXECUTIVE CHEF, CUT BY WOLFGANG PUCK AT FOUR SEASONS,

BAHRAIN BAY, BAHRAIN

1.7to the RESTAURANT industry over the next DECADE

jobs added MILLION

76 TO HIRE CIA GRADS

prefer

percent of

TOP EMPLOYERS

$709projected sales

up 3.8 percent

FROM 2014

BILLION

industry numbers

6 | Call Today! 1-800-CULINARY (285-4627)

The Best Hands-on Education, Hands-DownCome learn in the CIA’s teaching kitchens, classrooms, and

gardens with people who share your commitment to personal and

professional development. You’ll walk away with so many new skills

and techniques, you’ll wonder how you ever did without them.

Learn from Expert FacultyThe Napa Valley is home to some of the best chefs in the country,

many of them right here on the CIA campus. You’ll be dicing,

sautéing, and plating under the watchful eyes of some of culinary

education’s best teachers. And our small class sizes will help

ensure that you get the most from your education investment. Your

instructors will not only teach you; they’ll help you find the right

career path and even put you in touch with industry contacts who

can help get you there.

Cook in World-Class KitchensAt the CIA, you’ll cook on traditional gas burners and electric

radiant burners, use induction technology, and work with equipment

from some of the world’s top manufacturers. You’ll prepare fresh

ingredients from our own farm and farms throughout the Napa

Valley. And you’ll share ideas with classmates and teachers in the

open floor plans and warm décor of the 15,000-square-foot Teaching

Kitchen and the 3,600-squarefoot Viking Range Kitchen. Learning

in spacious, open kitchens with awe-inspiring vineyard views—it

doesn’t get any better than this!

CIA ON YOUR RÉSUMÉ =

EARNINGS & greater

career

potential for

OPTIONS

www.ciachef.edu/acap | 7

Soak Up the Enriching Napa ValleyRich with lush vineyards, top food purveyors, and acclaimed

restaurants, the Napa Valley is the ideal setting for your culinary

education. You’ll be immersed in—and inspired by—all the treasures

the Valley has to offer:

• A vibrant, diverse community of accomplished food and

wine professionals.

• Dedicated centers for flavor development, professional

wine studies, and menu research and development.

• Thought leadership events and strategic conferences that

are great for industry networking.

And with a broad selection of student activities and campus events

with classmates who share your passion, you’ll be right in the thick

of the action!

“What I liked best about ACAP was

the quality and approachability of the

chef-instructors, the quality of the

facilities, and the broad variety of

backgrounds of the students.”

ELLEN CLEVENGER-FIRLEY ’13

COOKING SCHOOL MANAGER,

SOUTHERN SEASON, CHAPEL HILL, NC

3000+

in our

CAREER SERVICES database

opportunities JOB

8 | Call Today! 1-800-CULINARY (285-4627)

CULINARY FUNDAMENTALS

An introduction to the application and

development of fundamental cooking theories

and techniques. Topics of study include tasting,

kitchen equipment, knife skills, classical vegetable

cuts, stock production, thickening agents, soup

preparation, grand sauces, timing and multi-

tasking, station organization, palate development,

culinary French terms, and food costing. The

course also introduces the student to fundamental

concepts and techniques of basic protein, starch,

and vegetable cookery. Emphasis is placed upon

the study of ingredients and an introduction to

small sauces will be given.

INGREDIENTS AND TECHNIQUES OF FABRICATION

An introduction to the identification, use, and

storage of animal proteins, vegetables, fruits,

herbs, dairy, and other foundation ingredients of

the professional kitchen. Additional topics include

receiving, identifying, fabricating, and storing beef,

pork, poultry, flat and round fish, and shellfish.

Handson exercises emphasize techniques specific

to each variety.

INTRODUCTION TO À LA CARTE COOKING

The foundation of cooking techniques and theories

from Culinary Fundamentals will be applied in a

production setting. Emphasis is placed on individual

as well as team production. The focus is on cooking

fundamentals, ratios, and formulas in a professional

kitchen. Multi-course menus will be prepared, with

a focus on batch cooking as executed in an à la

carte-style service.

CONTEMPORARY TOPICS IN CULINARY ARTS

An exploration of contemporary issues to

complement a professional chef’s skill set. Students

will complete hands-on cooking exercises to

better understand the dynamics of seasoning,

flavor balance, salts and sugars, fats and oils, and

umami. Special emphasis is placed on building

flavor in a healthy kitchen through appropriate

cooking techniques and ingredients such as grains

and legumes. Northern California gastronomy is

discovered through field trips and a select

research topic.

BAKING AND PASTRY SKILL DEVELOPMENT

An introduction to the principles and techniques

used in the preparation of high-quality baked

goods and pastries, with an emphasis on

fundamental production techniques and evaluation

of quality characteristics. Topics include bread

fermentation and production, ingredient functions,

and custard ratios and preparations.

CUISINES OF THE AMERICAS

Prepare, taste, serve, and evaluate traditional

regional dishes of the Americas. Emphasis will be

placed on ingredients, flavor profiles, preparations,

and techniques for cuisines representative of the

United States, Central America, South America, and

the Caribbean.

CUISINES OF ASIA

Prepare, taste, serve, and evaluate traditional and

regional dishes of Asia. Emphasis will be placed

on ingredients, flavor profiles, preparations, and

techniques representative of the cuisines from

China, Korea, Japan, Vietnam, Thailand, Indonesia,

Malaysia, and India.

CULINARY PRACTICAL EXAMINATION

This culinary exam tests knowledge and

proficiency in the principles of cooking and

certain fundamental cooking methods—roasting,

sautéing, frying, stewing, poaching, and braising.

Students will be given an assignment (which

includes a soup, protein, vegetable, and starch) to

prepare, present, taste, and explain.

CUISINES OF THE MEDITERRANEAN

Prepare, taste, serve, and evaluate traditional,

regional dishes of Europe and the Mediterranean.

Emphasis will be placed on ingredients,

flavor profiles, preparations, and techniques

representative of the cuisines from Spain, France,

Italy, Morocco, Tunisia, Greece, and Egypt.

GARDE MANGER

An introduction to three main areas of the cold

kitchen: reception foods, plated appetizers, and

buffet arrangements. Learn to prepare canapés,

hot and cold hors d’oeuvre, appetizers, forcemeats,

pâtés, galantines, terrines, salads, and sausages.

Curing and smoking techniques for meat, seafood,

and poultry items will be practiced, along with

contemporary styles of presenting food and

preparing buffets.

Course Descriptions

www.ciachef.edu/acap | 9

“The ACAP at Greystone

was perfectly tailored to

what I wanted to get out of

culinary school. With my

ACAP certificate on top of my

bachelor’s degree in food science,

I have a very desirable

background for companies

hiring in R&D and food

product development.”

CAROLINE LYNCH ’08

CULINOLOGIST/FOOD SCIENTIST,

IDEO, SAN FRANCISCO, CA

2ndin the nation

LARGESTprivate employer

The restaurant industry makes up more than 10% of U.S. jobs.

10 | Call Today! 1-800-CULINARY (285-4627)

Financial AidAt the CIA, we provide financial

assistance to about 90% of our students,

in the form of state or federal aid, low-

interest loans, college Work-Study, and

CIA grants and scholarships. And with the

Post-9/11 GI Bill and participation in the

Yellow Ribbon Program, the CIA is very

accessible to veterans who are eligible for

these benefits.

Find out about our special ACAP Merit-

based Scholarships—contact Greystone

Admissions at 707-967-2496. Our expert

staff will guide you through the process

to help you make your dream of a CIA

education come true.

EligibilityTo be eligible for the certificate, you must

meet the following requirements by the

program start date:

• Possess an approved bachelor’s degree

in hospitality, tourism management, food

science, nutrition, or a related field.

• Have a serious interest in advancing

your culinary knowledge.

How to ApplyThe process is simple—apply online at

www.ciachef.edu/acap.

Visit the CIACome see our beautiful Napa Valley

campus for yourself and learn all about the

opportunities that await you in the wine and

beverage world. To register for an Open

House, call 1-800-CULINARY (285-4627)

or visit www.ciachef.edu/ca-open-house.

AccreditationThe Culinary Institute of America

(CIA) is accredited by the Middle States

Commission on Higher Education,

3624 Market Street, Philadelphia, PA 19104,

267-284-5000. The Middle States

Commission on Higher Education is an

institutional accrediting agency recognized

by the U.S. Secretary of Education

and the Council for Higher Education

Accreditation.

$6500available in CIA

scholarships

UP TO

www.ciachef.edu/acap | 11

NOTICE OF NONDISCRIMINATION The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle

of equal opportunity in education and employment. The CIA does not discriminate against individuals

on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic

information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected

group or classification under federal or state laws. The following Civil Rights Compliance Officers at the

CIA have been designated to handle inquiries regarding the nondiscrimination policies:

Title IX and Age Discrimination: Joe Morano, HR Director—Faculty Relations

845-451-1314, [email protected], Office—Roth Hall, Room S-324

Section 504/ADA: Maura A. King, Director—Compliance

845-451-1429, [email protected], Office—Roth Hall, Room S-351

Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538

Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.

“The CIA is the best culinary college

in the world. Attending was a

no-brainer, and it turned out to be

the best decision of my life. The only

reason I am where I am today is

because of my ACAP certificate.

Every time I mention the CIA,

a door opens.”

VICTORIA NODARSE ’08

TERRITORY MANAGER,

GOURMET FOODS INTERNATIONAL

©2015 The Culinary Institute of America. The CIA at Greystone is a branch of the CIA, Hyde Park, NY.

CIA Social NetworkThere are plenty of ways to stay in touch with the world’s premier

culinary college. You can become a friend of the CIA on Facebook,

follow us on Twitter at CIAGreystone, check out the college’s

YouTube channel, find us on Pinterest, or follow us on Instagram.

90%of CIA students

FINANCIAL AID

receive

The Culinary Institute of America at Greystone2555 Main Street St. Helena, CA 94574

1-800-CULINARY (285-4627) www.ciachef.edu/acap