Culinary Academy of New York has been successfully training students for over sixty years in the culinary and hospitality fields. During this time, the school has offered a range of vocational training programs within these broad fields. Today, the school's primary focus is offering programs which provide the industry with skilled commercial cooking and hotel and restaurant management employees.

Facilities:
To provide the student with an environment that closely parallels the working world of the food and hotel industry, many aspects of our facility are patterned after commercial installations. The school is comprised of over 11,000 square feet of space.

Our History:
The New York Institute of Dietetics was organized in 1935 and has been training students continuously since that time. The school was established to meet the needs of New York City's expanding food industry. In time, with the growth of the hospitality industry, the New York Food and Hotel Management School was founded. Programs were added in Cooking and Hotel & Restaurant Management in response to local employer needs. As one of the leading food and hospitality training facilities in the New York Metropolitan are, the school continues to change to meet the needs of hotels, restaurants, institutions, and above all, students in the tri-state area. In 2005, New York Food and Hotel Management School was renamed to Culinary Academy of New York.