We hear it often when one of our grads comes back to visit. “Wow, everything has changed so much since I was a student here!” And to some extent that’s true. Like any evolving organization, the CIA has grown not only physically—check out what’s new at our fantastic locations in New York, California, Texas, and Singapore—but programmatically.

The evolution of the CIA’s culinary science bachelor’s degree program has been breathtaking. When we first told you about it in a 2013 edition of mise en place, the program was just being established. Today, with its increasing enrollment, challenging courses, and program graduates fanning out into successful jobs in the industry, we thought we’d catch you up on what’s been going on and share a few of the highlights. Read this article and more in the mise en place newsletter>