The SOMM Journal

May 2014

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Page 45 of 107

The Culinary Institute of America has long been known as a place where young chefs train and go on to successful careers. But many don't realize our thorough commitment to wine education. Through innovative programs, the CIA is launching the careers of the next generation of Master Sommeliers and other wine and beverage leaders. The college has a special focus on wine at our Napa Valley campus, where, for more than ten years, the Rudd Center for Professional Wine Studies has been the state-of-the- art venue for studying wine and food. Tom Bensel, our Managing Director at the CIA at Greystone, says, "What the Wharton School of Business is to the University of Pennsylvania is what the Rudd Center for Professional Wine Studies is to the CIA." The Rudd Center is home to the Accelerated Wine and Beverage Certificate Program (AWBP), where CIA students spend 600 hours over 30 weeks studying wine, beer, spirits, coffee and tea. We've just graduated our fourth AWBP class, and these students, like the many before them, have already landed jobs at some of the top restaurants and wineries in the country. We're particularly proud of the outstanding 93% pass rate AWBP graduates have achieved in the Court of Master Sommeliers Level II Certified Sommelier exam. That's just one testament to the rigor and quality of a CIA wine education. Another is the college's new bachelor's degree concentration in advanced wine, beverage and hospitality, which was launched last year at our Hyde Park, NY campus. As part of the curricu - lum, these students enjoy a 15-week semester in the Napa Valley immersed in the study of wine. And at all three U.S. campuses, students in our associate degree programs in culinary arts and baking & pastry arts receive 60 hours of wine instruction. In coming issues of The SOMM Journal, you will hear from our knowledgeable wine experts who make us a leader in this indus - try. They will share an in-depth look at what goes on in our wine classrooms. We look forward to your feedback! —Mark Erickson, Provost, Culinary Institute of America The Rudd Center for Professional Wine Studies was once the still house for The Christian Brothers winery. It was remodeled ten years ago into a state-of-the-art wine tasting center. Leslie Rudd (left), benefactor of the Rudd Center for Professional Wine Studies, and CIA Provost Mark Erickson. CIA Wine Education Leads to Bright Futures A Letter from the Provost PHOTO: KEITH FERRIS/THE CULINARY INSTITUTE OF AMERICA PHOTO COURTESY OF CULINARY INSTITUTE OF AMERICA Somm Journal June/July.indd 46 5/9/14 12:09 PM

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