Books & Classes

Unlike most schools in which you receive your course guide then go buy the right books accordingly, here at the CIA books are included in tuition. Since everyone is taking the same classes, at the same time, we all have the same books. The only difference is whether you're B&P or Culinary. You might think to yourself, "Wow, that's great!" however, the only downside is that I have books that I paid for, for classes I'm not taking. Probably I'll try to sell them or something, so it's alright

My books include: 1. How Baking Works 2. Baking& Pastry: Mastering the Art and Craft 3.The Professional Chef 4. Principles of Design 5. Supervision in the Hospitality Industry 6. Thriving at the CIA 7. ServSafe 8. The Book of Yields 9. Math for the Professional Kitchen 10. Bread: a Baker's Book of Techniques and Recipes 11. On Food and Cooking: The science and Lore of the Kitchen, 12. Gastronomy 13. Produce: Product Identification 14. Nutrition and You 15. A Writer's Reference  16.Backpack Literature

Right now during my first 15 weeks I have the following classes:
-Baking Ingredients and Equipment Technology
-Freshman Seminar
-Baking & Pastry Techniques

All my friends also have a culinary math class that I tested out of, as well as a Food Safety class. I am already ServSafe Certified and took that course while I was taking classes at Oakland Community College. So I have quite a bit of free time. In fact I only have one class a day Tuesday-Friday. So I'm going to try and find a job. A work-study was included in my financial aid meaning I can work on campus and earn up to the amount provided. However, I'm also looking at working off campus. It'll depend on what the hours are and how much I'll be making.

After the 15 weeks are up I'll start a new round of classes and start using all of the books. Right now I just use How Baking Works, Baking&Pastry, and Thriving at the CIA.

All of the books I have are available to the public in the CIA bookstore.