The most important ingredient in any college's recipe for success is its faculty, and at The Culinary Institute of America, our teaching team is world-class. No other culinary college can match the breadth and depth of knowledge offered by our faculty-more than 130 chefs and instructors from 16 countries, many of them industry leaders in a group that features the most Certified Master Chefs of any culinary college.

These acknowledged masters of the culinary and baking & pastry arts are also savvy professionals who see the big picture. They understand that working in today's food world goes beyond kitchen knowledge and skills-you also need to know how to manage people, control costs, make financial projections, market restaurant concepts, and more. No group of instructors is better-qualified to instill these qualities in you.

At the CIA, the person standing at the head of your class or directing your academic program might be:

• A Master Chef, Pastry Chef, or Baker certified by the prestigious American Culinary Federation; the CIA has more ACF-certified masters than any other college in the world
• The winner of the Culinary World Cup or a Gold Medal at the Culinary Olympics
• A published author of acclaimed textbooks or cookbooks
• A respected food resource featured in the latest issue of Bon Appétit, Nation's Restaurant News, or Food & Wine
• A savvy management professional with extensive experience in the business of food

When you combine teachers of this caliber with small classes and supportive personal attention, you get extraordinary learning results. They know what it takes to prepare you for the exciting and challenging world that lies ahead.