Dates & Locations
Program Dates
The Elite Culinary Intensive runs across multiple sessions throughout the summer. Each session lasts several weeks, giving students time to settle in, build skills, and fully engage with the program.
Tuition:
$4,499 residential
$3,499 commuter
Session 1
Sunday, July 19 2026 - Saturday, July 25 2026
Session 2
Sunday, July 26 2026 - Saturday, August 1 2026
Location
This Program is hosted at the Culinary Institute of America’s Hyde Park Campus in beautiful Dutchess County, New York.
Our location offers in Hyde Park, New York Offers:
- Professional teaching kitchens and learning spaces
- A safe, supportive campus environment
- On-campus accommodation at Marist College
- Access to vibrant local food scenes and cultural experiences
About the campus: Our Hyde Park campus offers everything you could want in a college experience on 170-acres overlooking the Hudson River—from student clubs and athletic teams to special events like cook-offs, chef demos, and local history. The Hudson Valley region is so rich with agritourism, farm-to-table cuisine, resorts, and history that many of our students return year after year.
Students will live in the dorms at nearby Marist College. Staff will transport students between campus locations throughout the day.
Who This Program Is For
This experience is designed for:
- Students with an interest in food, creativity, or hospitality
- Those curious about culinary-related careers or studies
- Students looking for a confidence-building, purposeful summer
No prior culinary experience is required — just enthusiasm, curiosity, and a willingness to try something new.
Taught by Industry Professionals
Students learn from experienced culinary instructors with real-world industry backgrounds. Our teaching teams bring professional kitchen insight into every session — combining technical expertise with a supportive, student-focused approach.
Instructors act as mentors as well as teachers, guiding students through techniques, challenges, and creative decision-making while encouraging independence and confidence.
Professional Facilities
Learning takes place in professional-standard teaching kitchens designed to mirror real culinary environments. Students work with industry-grade equipment and tools, gaining familiarity with the pace, structure, and expectations of professional kitchens — all within a safe, supervised setting.
