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 Cornell Hotel School, The Culinary Institute of America
Create Dual Degree Program 
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Ithaca, N.Y., January 9, 2006 - The Cornell University School of Hotel Administration and The Culinary Institute of America (CIA) have created a dual degree program for students seeking a preeminent education in hospitality management and the culinary arts. Students who complete this intensive program will earn a Bachelor of Science (B.S.) degree in Hotel Administration and an Associate in Occupational Studies (A.O.S.) degree in Culinary Arts. 

"We are pleased to partner with the Cornell Hotel School to create a unique program serving students who have a passion for foodservice and hospitality operations," says Kathy Merget, dean of Liberal Arts & Management Studies at the CIA in Hyde Park, N.Y. "Under this collaboration, students will learn from two colleges that are established global leaders in hospitality and culinary education." 

In this intensive program, students who earn their A.O.S. at the CIA now have the opportunity to complete their B.S. at the Cornell Hotel School in six semesters. Students at the Cornell Hotel School can earn both their B.S. and complete the requirements for an A.O.S. from the CIA during the course of their four-year program at Cornell.

Students graduating from this program will have added depth to their culinary knowledge and skills, and a broader perspective about the operations and impact of foodservice across the hospitality spectrum. At the Cornell Hotel School, students will learn restaurant design, development and management, and study foodservice in hotels, resorts, spas, stadiums, institutions and other hospitality settings. At The Culinary Institute of America, students will gain the culinary knowledge, techniques and skills used by leading restaurants, hotels and resorts worldwide.

The dual degree program is part of a broader alliance the two colleges formed in 2003. The alliance aims to enhance the educational experience for students and to serve the hospitality industry through education, research and professional skills development. The dual degree program will launch in May 2006. 

"The Cornell Hotel School looks forward to working with our colleagues at The Culinary Institute of America to deliver a program that gives students a distinctive education that reflects the best of both institutions," says Leo Renaghan, associate dean for Academic Affairs at Cornell University. "This is exactly the kind of innovative educational offering that we envisioned upon forming this alliance." 

For more information about the dual degree program, please contact Emily Franco, director of the Alliance, at CIA_Alliance@sha.cornell.edu or 607-255-4611.

The Cornell University School of Hotel Administration is shaping the global knowledge base for hospitality management through leadership in education, research and industry advancement. The School provides management instruction in the full range of hospitality disciplines, educating the next generation of leaders in the world's largest industry. Founded in 1922 as the nation's first collegiate course of study in hospitality management, the Cornell Hotel School is recognized as the world leader in its field. For more information, visit www.hotelschool.cornell.edu

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. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. For more information, visit www.ciachef.edu

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Contact:

Cydney Peters
Acting Director, Communication Strategy
Cornell Hotel School
607.255.8698
chp4@cornell.edu 

Jeff Levine
Media Relations Coordinator
The Culinary Institute of America
845.451.1372
j_levine@culinary.edu 

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Also See: Driven by Desire to Do Right by the Environment, Chefs Wading Into Fisheries Management / July 2002
The Culinary Institute of America Files Lawsuit to Protect Its Name / February 2004


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