Program

 

Carina Barrera CIA '09, SHA '10 serves Doug Miller, photo by Keith Ferris

Carina Barrera CIA ’09, SHA ’10 serves Doug Miller, photo by Keith Ferris

Welcome to the collaborative degree program.  This is your opportunity to study at the premier institutions in their fields and, in an abbreviated timeframe (normally four to four and a half years), attain an Associate of Occupation Studies (AOS) in Culinary Arts from The Culinary Institute of America and a Bachelor of Science (BS) in Hotel Administration from the School of Hotel Administration.  Explore below to find out more and meet our alumni.

In order to participate in this program, students enroll at either the CIA or the School of Hotel Administration and must be accepted into the other school.  CIA students must complete their AOS to be eligible for this program – as they near completion of their AOS, they apply to Cornell, and if accepted, have a set program that allows them to graduate with an additional four or five semesters.  Cornell applications are due by March 1st to begin studies in August or October 1st to begin studies in January.  School of Hotel Administration students need to complete the pre-requisite classes (they are usually juniors or seniors) and have the required commercial kitchen work experience; they must apply to the CIA and if accepted, will complete the CIA AOS program on site at the CIA, around their Cornell studies.   CIA applications are due by December 1st to begin studies the following May.

Start your studies…

…at the Cornell University  School of Hotel Administration:
Brochure
Frequently Asked Questions

http://www.hotelschool.cornell.edu/

…at The Culinary Institute of America:
Brochure
Frequently Asked Questions

www.ciachef.edu

Highlights from past events (Presentations are categorized by guest speaker’s last name):

Asgaard Farm and Dairy – Rhonda and David Butler

On Monday, February 20, 2012 Rhonda and David Butler, owners of Asgaard Farm and Dairy spoke about the difficulties of starting a farm, the intricacies of sustainable farming, and how their cheese making operation has evolved.

Jasper Hill Farm/Cellars at Jasper Hill – Vince Razionale

On Saturday, March 12, 2011, Vince Razionale from Jasper Hill Farms spoke about the unique model that entrepreneurs and farm owners Andy and Mateo Kehler have developed to support the farmstead and cheese-making culture in northern Vermont.  The brothers bought Jasper Hill Farm in 1998 and began the hands-on learning process of farming and cheese […]

Challenges of the CSA Model – Heather Sandford

On Tuesday, March 8, 2011, Heather Sandford (CALS ’91) shared the challenges of owning a small scale farm.  Heather and her husband Brad (also CALS ’91) own “The Piggery” a company whose product springs from their heritage breed pig farm in Trumansburg, NY.  The Piggery model is based on CSA (Community Supported Agriculture) shares, sold […]

A fermentation triple play…Stefan Senders & The Cheese Club at Cornell

On Friday, February 18, 2011, Cheese Club at Cornell and the SHA-CIA Alliance sponsored an all American cheese and beer pairing, featuring six unique cheeses and beers, as well as locally made traditional breads.  In addition, Stefan Senders, of Wide Awake Bakery, brought samples of the different styles of bread he produces and talked about […]

Katie Brown on Entrepreneurship

On February 15, 2011 Katie Brown (Cornell Arts & Sciences ’85), entrepreneur and TV personality, talked about her experiences developing her wildly successful eponymous home arts show on public television and some of the challenging decisions she had to make along the way.  A strong advocate for the liberal arts background (CU Arts & Sciences ’91) […]

Founding a Retail Food Company – Jeannine Sacco

On Sept. 21, 2010, Jeannine Sacco CIA ’06, SHA ’09, founder and president of BeetNPath, shared her experiences in starting a new retail food company.  Founded in 2009, BeetNPath is focused on supporting a healthier lifestyle for students, by providing meal choices made from all natural ingredients.   Jeannine discussed the difficulties of translating a vision […]

Linking Food & Culture-Taylor Cocalis

On April 29, 2010, Taylor Cocalis, SHA ’05 and former director of education at Murray’s Cheese in NYC,  discussed the relationship between good food and culture, history, psychology and sociology with students and community members at Cornell University.  As Taylor shared the unique stories of five great cheeses with her audience, she also shared her […]

Jenny Harris, Executive Chef of Tria

Jenny Harris, A&S ’00, Executive chef of Tria, a wine cheese and beer café in Philadelphia, PA, spoke at Cornell April 7, 2010.  Jenny tested her love for the culinary arts through on the job experiences and became an avid reader, soaking up college texts on the culinary arts, cheese making and business management to […]

Wine careers with Cheryl Stanley

October 5th, 2009, 14 students from the School of Hotel Administration and the Cornell Viticulture and Enology Club explored beverage management with Cheryl Stanley, SHA ’00 and CIA faculty member.  Cheryl shared her background and experiences in beverage management at the Four Seasons in California, including the challenges of pairing a wine to the customer […]

The Retail Food Environment – Mike Washburn

On September 25th, 2009, a group of 15 students travelled to Wegman’s, a regional grocery chain, a regional grocery chain, where they talked with CIA ’97 alum and Executive Chef Mike Washburn about his experiences leading up to his current role at Wegman’s Ithaca. The students explored Wegman’s role in the retail food industry, how Wegman’s […]

Non-traditional Food Jobs-Irena Chalmers

On September 21, 2009, Irena Chalmers kicked off a series of discussions on non-traditional food jobs.   Chalmers, author of Food Jobs: 150 Great Jobs for Culinary Students, Career Changers, and Food Lovers, used her book as a foundation to encourage students to think creatively about job opportunities and to widen their professional expectations.   More than 80 […]

Kate Arding on the Value of Artisanal Cheesemaking

On October 28, 2009, Kate Arding led a discussion on her career in the cheese making industry and a tasting of some regional cheeses.  Now an independent dairy consultant specializing in small scale cheese production, Kate has worked in the farmhouse cheese industry for 18 years . She is also a co-founder of Culture, the acclaimed first national […]

Entrepreneur Michael Turback

On November 11, 2008, author, restaurateur, and entrepreneur, Michael Turback SHA ’66, led a discussion about his experiences opening “Turback’s of Ithaca” at age 22, pioneering the use of local and New York State foods and wines. His restaurant became an Ithaca icon, and popularized the concept of “dining local”.  He went on to develop “The Original […]

Presentations are categorized by guest speaker’s last name.

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