"Students spend 1,300+ hours in the kitchens. That includes lots of repetition."
Not to be scared of knives
"In the introductory Culinary Fundamentals course, students work on their knife skills every day for a full semester, getting better at things like dicing, chopping, julienning, batonneting, tourneing, and more. They treat their knives with respect, and learn how to sharpen and care for them. But they do not fear them. And, yes, our students do sometimes get cut, but the sharper the knife, the cleaner the cut and the faster it heals."
A sense of urgency
"This is instilled in CIA students from the beginning. A Sense of Urgency, in fact, was the name of a play that famed chef Thomas Keller put on for CIA students in 2013."
How to hold yourself
"While we don't teach swagger, we do teach proper ways to stand, move, and act in a kitchen to be a confident, professional, and safe member of the team."
To prep for scale
"Culinary Math is a required first-semester course."
Practical kitchen slang
"Over the course of 1,300+ hours, students learn both proper terminology and common slang."
How to put the pieces together
"Whether management, culinary science, or applied food studies, all three of our majors build on the skills of the first two years of college and prepare students with the culinary, management, and conceptual skills they need to excel in any food-related career."
How to get noticed
"Under the tutelage of dozens of chefs during their CIA education, students learn what it takes to stand out to their superiors once on the job. And they must be doing something to get noticed before graduation, because the average CIA student has more than two job offers upon earning his or her degree."