The Culinary Institute of America Holds its First St. Louis Prospective Student Reception Tonight
Are you waiting for the right excuse to ditch town and leave it all behind to pursue a lucrative career in a mile-high chef's hat? Tired of getting taunted by daytime infomercials? Well, look no further.
Wikimedia Commons Culinary Institute of America in Hyde Park, NY. Roth Hall (left) and Colavita Center for Italian Food and Wine.
The Culinary Institute of America forgoes that other CIA's incognito M.O. by hosting its first prospective student reception in St. Louis on Tuesday, April 2, at 7 p.m. Get to know the world's premier not-for-profit culinary college at Herbie's Vintage 72 (405 North Euclid Avenue; 314-769-9595), where owner and former executive chef Aaron Teitelbaum proudly hosts and boasts about his experiences in CIA's culinary arts management program.
According to central regional admissions counselor Jessica Laycock, "The CIA is the oldest culinary college in the U.S....as part of the curriculum, our students operate five public restaurants and take classes within the 41 state-of-the-art kitchens and bakeshops on campus. Our students earn fully accredited associate and/or bachelor's degrees and learn from our experienced faculty consisting of more than 160 chef instructors from more than sixteen countries."
And according to Laycock, over 90 percent of the CIA's students receive some type of financial aid, both need and merit based. Attendees can choose between 21-month long associate's degree programs or 38-month long bachelor's degree programs. Tuition cost is currently $12,950 per semester, or approximately $38,000 per year including room and board. Ouch.
That said, what else makes CIA stand out from other culinary schools in the country?