Hyde Park, NY – Seniors in the Bachelor of Business Administration program at The Culinary Institute of America held two benefit events this fall semester. Through both events they raised more than $8,000 for local charities and scholarships at the college.
The graduating seniors majoring in Food Business Management take a Foodservice Management class where they plan and execute a capstone project. The class is separated into teams of finance, marketing, culinary, pastry, beverage, service, and management to create a special dinner. This allows the students to show the public the skills and knowledge they have gathered throughout their four years of study at the CIA. Both events featured a cocktail reception with a silent auction and passed hors d’oeuvre, followed by a four-course dinner.
The first event, in October, was called Sweeter in the South. It benefited the Hudson Valley-based Miles of Hope Breast Cancer Foundation and The Side Towel Scholarship at the CIA.
November’s event was The Hudson Valley Harvest. The class selected The Food Bank of the Hudson Valley as a beneficiary, and many guests also brought non-perishable goods to support the Food Bank’s efforts. The CIA scholarship the class chose to support was the Corky Clark Community Service Scholarship. Named in honor of a long-time CIA faculty member, it helps students who give back to the community.
Although this group of seniors graduates in December, there will be new benefit events coordinated by students in the spring semester. Please visit our charity events page in early 2019 for these event dates and themes.
Photo Caption and Hi-Res Image:
The Hudson Valley Harvest was one of two entirely student-run events at The Culinary Institute of America this fall to benefit area charities and CIA scholarships. Several benefit dinners are planned and executed each semester as part of the senior-level Foodservice Management course at the college. (Photo credit: CIA/Joshua Flowers)
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Senior Class Marketing Team
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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