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Fried Oyster on the Half Shell with Pickled Watermelon Rind from the “On the Bayou” charity dinner hosted by CIA bachelor’s degree students.

Fried Oyster on the Half Shell with Pickled Watermelon Rind from the “On the Bayou” charity dinner hosted by CIA bachelor’s degree students.

Passed appetizers during the “Rat Pack” charity dinner hosted by the senior class: Braised pork shank rillette on toast.

Passed appetizers during the “Rat Pack” charity dinner hosted by the senior class: Braised pork shank rillette on toast.

Muffin from the Apple Pie Bakery Café at The Culinary Institute of America

Muffin from the Apple Pie Bakery Café at The Culinary Institute of America

CIA student's in Chef Hans Welker's class learn bread making techniques at The Culinary Institute of America

CIA student's in Chef Hans Welker's class learn bread making techniques at The Culinary Institute of America

Cupcakes created by CIA Chef Migoya who serves as the executive pastry chef and instructor in our college’s student staffed Apple Pie Bakery Café at The Culinary Institute of America

Cupcakes created by CIA Chef Migoya who serves as the executive pastry chef and instructor in our college’s student staffed Apple Pie Bakery Café at The Culinary Institute of America

Desserts made by baking and pastry students at the Apple Pie Bakery Café I The Culinary Institute of America

Desserts made by baking and pastry students at the Apple Pie Bakery Café I The Culinary Institute of America

Fish and Chips I The Culinary Institute of America

Fish and Chips I The Culinary Institute of America

Dried Blueberry Granola and  Yogurt Parfait Recipe and Video I The Culinary Institute of America

Dried Blueberry Granola and Yogurt Parfait Recipe and Video I The Culinary Institute of America

White chocolate mint parfait with a fried chocolate truffle I The Culinary Institute of America

White chocolate mint parfait with a fried chocolate truffle I The Culinary Institute of America

Students decorate cakes in Chef Cavotti's class at The Culinary Institute of America

Students decorate cakes in Chef Cavotti's class at The Culinary Institute of America

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