1 . For the Love of Food

Make food your life in the CIA Associate in Culinary Arts degree program. You’ll not only build the core skills used by every chef; you’ll chart your own path toward a lifelong career doing what you love. Learn to prepare a wide variety of dishes and cuisines, manage people, and use state-of-the-art equipment—all in less than two years! Come and make our trademark hands-on learning approach and industry-proven experts work for you.

Highlights:

1st Session: Learn how to develop flavor, employ classic and contemporary culinary techniques, create menus, and prepare global cuisines.

2nd Session: Study the ways successful culinary professionals manage restaurants, high-end catering, food trucks, and other food-related businesses.

3rd Session: Gain real-world experience through a paid internship semester at one of CIA’s 2,000+ food industry partners.

4th Session: Discover how real public restaurants are operated—hands-on, in our award-winning, live-action restaurant classrooms that serve thousands of customers annually.

How to apply：

Get started by submitting your application on our official website. Choose from two online options: CIA ONLINE APP or COMMON APP.

Next, to complete your application file, we just need three additional items:

▲ Request official transcripts(成绩单).

▲ Submit an essay to indicate your goals in life.

▲ Ask for a recommendation letter written by your teachers.

That’s it! You’re on your way to enrolling at CIA. If you’ve already submitted your application, learn more about the essay and supporting materials. Get ready for applications at least 3 months in advance in case of any interviews and background checks. Applications for our program are due by December 1,2023.

3 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.

Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”

A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.

Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.

What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.