SHA/CIA Collaborative Degree Program
The Alliance between the School of Hotel Administration and The Culinary Institute of America is designed to build on the synergies between these two prestigious schools to create unique programs that have a lasting impact on hospitality/foodservice professionals. The cornerstone of the alliance is the collaborative degree program, providing undergraduates with the opportunity to add depth to their culinary understanding and skills. Through guest speakers, semester events, and faculty collaboration, the alliance enhances the educational impact of this extraordinary partnership.
The joint alliance website provides a central location for all news related to the alliance and its initiatives. Below is just a taste of the alliance scope and the links will take you to www.shacia.org.
Collaborative Degree Program
The collaborative degree program is a unique opportunity to explore all facets of the foodservice industry—and earn two world-class degrees in an abbreviated timeframe. Pursue culinary arts at The Culinary Institute of America and hospitality management at the School of Hotel Administration at Cornell University. Attain both an Associate of Occupational Studies in Culinary Arts and a Bachelor of Science in Hotel Administration, in just four to four-and-a-half years.
Many students apply to the collaborative degree program because they dream of owning their own business and they want to have all the requisite skills. Alumnus Daniel Gomez, CIA ’02, SHA ’07, will tell you it takes both educational and practical experience to be an entrepreneur. The foundation he achieved at both schools has been enhanced by his work experiences and led him to Daniel D&W, his eponymous first venture.
Where do our alumni work? What is the most recent news? How do I find a new career in food? Where can I update my alumni information? Find out here.
On Monday, February 20, 2012, Rhonda and David Butler, owners of Asgaard Farm and Dairy, spoke about the difficulties of starting a farm, the intricacies of sustainable farming, and how their cheese-making operation has evolved.
Emily Franco, SHA ’92
Director, SHA/CIA Alliance