The Culinary Institute of America Celebrates Grand Opening of CIA Singapore

The Culinary Institute of America, in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, recently hosted 200 guests for a celebration in anticipation of the grand opening of the CIA Singapore. The event included tours of the college's new 30,000-square-foot teaching kitchens, and marks the opening of the college's fourth campus—its first international location.

Present for the grand opening were (l. to r.) Edmond Khoo (deputy principal, Temasek Polytechnic), Professor Tan Chin Tiong (president, Singapore Institute of Technology), Dr. Tim Ryan (president, The Culinary Institute of America) and Ng Yat Chung (chairman, Singapore Institute of Technology).

The bachelor's degree program in Singapore will build students' command of global product knowledge, professional skills, and in-depth understanding of the culinary and catering professions. The program will also cover more advanced areas of study such as revenue management and marketing for the foodservice and hospitality industry. Culinary and service skills will be honed through hands-on learning and projects in the state-of-the-art kitchens and public restaurants at the CIA Singapore campus.

The new degree program is available to graduates of polytechnic institutions who have earned their diplomas in Hospitality & Tourism Management, Leisure & Resort Management, or Culinary & Catering Management, as well as to other hospitality, tourism, and culinary diploma program graduates.

"By establishing a campus in the heart of Asia's 'culinary crossroads,' the CIA will be able to provide greater access to its gold-standard culinary education services, and this degree program is starting at a time of promising growth in the Singaporean tourism industry," explains Dr. Ryan.

The first class of bachelor's degree students will start at the CIA Singapore in January 2011. For more information about the CIA's first campus in Asia, please visit www.ciachef.edu.sg.

Candy Wallace Joins Culinary Advisory Committee of The Art Institute of California-San Diego

Bringing nearly 40 years of dedication to the foodservice industry, Candy Wallace, founder and executive director of the American Personal & Private Chef Association (APPCA), has accepted the invitation to serve on the culinary Program Advisory Committee of The Art Institute of California-San Diego for a one-year term.


The Committee is a sounding board for the industry, ensuring that the program follows industry standards and teaches relevant curriculum with industry-utilized kitchens and certified chefs meeting the American Culinary Federation’s (ACF) standards of excellence for accreditation.

Wallace's many accolades include Entrepreneur of the Year from both the International Association of Culinary Professionals (IACP) and the Cordon d’Or - Gold Ribbon International Culinary Academy Awards. For her career-long support of and contributions to formal culinary training in the United States, she received a Medallion of Excellence from the Foodservice Educators Network International (FENI) and will be emceeing its upcoming annual conference February 18-21, 2011 in Chicago.

For more information, or to register, visit the FENI website or contact Naurice Olivera at 800.229.1967 x46 or nolivera@talcott.com.