The Culinary Institute of America to Launch Latin Cuisines Certificate Program at San Antonio Campus
College Adds New Specialization to Its Offerings in Recognition of the Growing Interest in Latin American Flavors
Hyde Park, NY, September 22, 2011 – As the nation celebrates Hispanic Heritage Month, The Culinary Institute of America (CIA) is pleased to announce the creation of a new culinary certificate program focusing on Latin Cuisines. The two-semester (30-week) program will welcome its first class of students on January 24, 2012 at the college's campus in San Antonio, TX. The advanced program is for CIA graduates and other industry professionals with culinary arts degrees or certificates.
The program provides a specialization in Latin American cuisines for those who already have a solid foundation in culinary arts from a previous associate degree, bachelor's degree, or certificate in culinary arts. While the hands-on culinary classes will be unparalleled, the program is more than a "concentration" of classes on various Latin cuisines.
Students will learn from an expert team of faculty members that includes Elizabeth Johnson-Kosick and Iliana de le Vega, the CIA's two full-time Latin cuisines researchers based at the San Antonio campus. Chefs Kosick and de la Vega have spent years documenting and researching many of the traditional ingredients and techniques of Mexican and Latin American cooking through their extensive travels. The chefs will feature their knowledge in their course work, while the college also brings a wide array of special guest chefs to campus to teach as well.
"Through this program, the CIA San Antonio will be a 'Carnegie Hall' of Latin cuisines," says Dr. Tim Ryan, president of The Culinary Institute of America, and Certified Master Chef. "Visiting guest chefs will have a conservatory-style relationship with small groups of students, and teach them about the cuisines of countries such as Peru, Brazil, and Mexico."
In conjunction with the college's expanded educational offerings, the CIA San Antonio will open a new pan-Latin full service restaurant in early 2012 on the campus. Overlooking the San Antonio Riverwalk, the restaurant will serve as a classroom for CIA students, as well as a showcase for visiting Latin American chefs and a rare opportunity to experience the work of these chefs in the United States.
The Latin Cuisines Certificate Program joins the CIA's Associate Degree in Culinary Arts Program already offered at the CIA San Antonio. Significant scholarships are available for both programs for students who qualify. To learn more, visit www.ciachef.edu/lccp.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA has a network of more than 40,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry.
For more information, visit the CIA online at www.ciachef.edu.
