About the CIA

The Culinary Institute of America is the world's premier culinary college. Our mission is to give our students the world's best culinary education. How? We offer unique bachelor's and associate degree programs that help you learn in proven stages. We give you an extraordinary amount of hands-on kitchen learning -- more than 1,300 hours. And we support you with the largest faculty of teaching chefs on one campus. With our network of over 44,000 alumni, a CIA degree is the prized passport into the world of food professions. Visit our Web site to learn more.

Meet our student bloggers



Racheal is a 21-year-old Baking and Pastry Arts student in the AOS program. She is from Chesapeake, VA where she went to Old Dominion University for two years before deciding to pursue her passion in pastry. When she isn't blogging or attending class, she spends her free time traveling, volunteering at local food events, and planning activities with the SPICE club. Racheal's long term goals include earning a bachelor's degree and opening her own business.



Hello! I'm Dan and I am currently in my ninth term in Bachelor's, graduating this May. I am currently one of the writers and the photographer for La Papillote. When I'm not doing either, I run my other blog. If there is anything that I learned at this school, it is that "A cook knows how, and a chef knows why." I really believe that a lot of things around the food world (and the world in general) deserves an explanation, which is the main driving force as to why I do what I do. With that said, happy reading and please do not hesitate to ask questions!

Previous bloggers (and now alumni!)



Hello everyone! My name is Nora, and I am currently finishing my Associates Degree in Culinary Arts. My favorite food is ice cream and I firmly believe that bacon does, in fact, make everything better. If a picture is worth a thousand words, than a plate of food is worth a million. I have been blogging since 2005 (http://livelifeeatright.com) to share my experiences with all things relating to the history and culture of food. I hope you'll join me as I unravel my learnings & discoveries at The Culinary Institute of America on our student blog! Cheers!

Blayre is a Baking and Pastry Arts Student and is currently in her 9th term as a CIA Bachelors student. Besides blogging, she also works as a Resident Assistant, as well as a prep cook in the Apple Pie Bakery Cafe. Blayre hopes to become a wedding cake designer in the future, and hopefully expand her college-run business.



Giulianna was born in central New Jersey and grew up in a Sicilian family. Every holiday, her grandmother and father would prepare extravagant feasts to celebrate food and life. Giulianna carried this love and joy for food throughout her career and studied the culinary arts. She is an adventure seeker, a traveler, a journalist and a history buff.

When Giulianna’s father advised her to seek a career that she wouldn't mind tending to each and every day, her answer to his proposal was in fact, cooking. She has combined her writing and passion for food to fulfill the role of Editor in Chief for the school newspaper, La Papillote (The Culinary Institute of America).

Giulianna has ambitions to own a restaurant and dreams of a family establishment where her brother will play music for dinner service, her father will build upon the property and her mother will help her manage. She aspires to live a simple life full of wonderful friends, company, food and wine and considers herself blessed to be able to travel through various school progams offered by the CIA.

Giulianna now works at the Tutoring Center and the Publishing Department to continue her passion of writing. Off-campus, she also volunteers for food festivals and winery assistance when available. Giulianna's goal after graduation is to apply for a Manager in Training Program specializing in Italian cuisine and wine. After that, she yearns to travel to Italy and work there for a few months exploring her heritage and culture. After that, the sky is the limit!

« Radio City Christmas Spectacular! | Main | I passed! »

12/27/2012

The dreaded 5th term practical...

While most college students are enjoying their month long vacation, I'm spending my 9 day winter break thinking about my 5th term practical! On the first day back to school, my class will be tested on the skills we have learned over the past year and a half.

Before I came to school here I was always curious about how the tests and practicals at The Culinary Institute of America were administered. Baking and Pastry students have quizzes, tests, and a final exam in each class, but only two practicals throughout the entire program. The first practical is taken right before leaving for externship,and it is a deciding factor on being able to continue to externship. The 2nd practical is taken before continuing on to specialty baking and working in the restaurants. Each practical consists of making 3 products. If you fail one product, you retake just that product. If you fail two or more you must retake the entire practical. Not only does failing result in the chance of setting you back in graduating, but you also have to pay a pretty hefty fine. 

Practical
My 2nd term practical. Buttercream cake, puff pastry apple strip, and eclairs


Over a 2 day, 6 hour span (3 hours each day) I must produce a raspberry mousse cake, Grand Marnier truffles, and three loaves of Challah. 

General grading is as follows: 

  • Produce and present the required amount of each product as specified in this document.
  • Prepare all items without assistance from colleagues or proctor.
  • Demonstrate professionalism at all times including techniques, sanitation, organization and personal demeanor.
  • Complete all items within the allotted time. 
  • Present all items as per the specifications for each item. 

Organization is key to passing this practical.  To prepare myself, I have put together a binder of all of my formulas, grading criteria, and other helpful tips and hints that can get me through this practical without any problems.  I have posted below the evaluation criteria for each product required. It is very detailed! 

Grand Marnier Truffles


Screen shot 2012-12-27 at 8.51.52 PM

    Screen shot 2012-12-27 at 9.06.31 PM

Raspberry Mousse Cake

IMG_7291 IMG_6714

Screen shot 2012-12-27 at 8.58.49 PM
     Screen shot 2012-12-27 at 8.59.17 PM

Challah

Photo 2 Photo 3

2 six braid loaves and 1 four braid loaf


Screen shot 2012-12-27 at 9.04.52 PM

One wrong braid in any of the loaves results in automatic failure.

I have practiced the techniques to make each one of these products hundreds of times and shouldn't be nervous at all... Unfortunately that is not the case!  I'm sure I will be a bundle of nerves in a few days, but I'm hopeful that I will succeed. Wish me luck!

Racheal

 



Posted at 11:34 PM in Activities, Current Affairs, Food and Drink |

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Comments

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andrew

good luck! i love making mousse cakes/entremets with jaconde imprime haha. maybe someday i'll attend a culinary school.

Posted by: andrew | 12/28/2012 at 06:55 PM

esywwtbfh

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Posted by: esywwtbfh | 05/15/2013 at 06:49 AM

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