CIA Consulting’s chefs are not only world-class culinarians, they are also exceptional educators. From workforce development to professional certification, advanced culinary classes, and custom curricula, we have educational programs that will increase your team’s skills and consistency.
Lobster Ink is the CIA’s partner in providing the online version of ProChef. Currently featuring 157 ProChef Level I lessons, it is ideal as a virtual apprenticeship for individuals or a workforce development platform for companies. More than just a training video library, this powerful tool combines Lobster Ink’s proprietary learning methodology with the CIA’s 73 years of culinary and educational leadership.
The digital format is designed to be self-guided for both groups and individuals. At the enterprise level, Lobster Ink’s ProChef I solves the problem of inconsistent, disjointed training across multiple teams. Click on the left to learn more.
Combining hands-on culinary, management, and financial skills training with competency testing, ProChef is the ultimate stamp of professional approval for your career or your team. The CIA offers certification at Levels I, II, and III, and has met the rigorous accreditation standards of the International Association for Continuing Education and Training (IACET). Raising professional standards for culinarians, you’ll join organizations such as the United States Airforce, Chinese Culture University and Aramark.
As a ProChef program participant, you’ll work with a ProChef advisor will work with you to coach you through the certification process and offer valuable career insights along the way. Click on the logo to learn more.
The Culinary Enrichment and Innovation Program (CEIP) is a rigorous, year-long program of study designed for proven culinary professionals. CEIP is the only professional development program to offer advanced culinary leadership training specifically created for commercial and non-commercial chefs.
Launched in 2008, CEIP was developed by the CIA and is underwritten by Hormel Foods. Click on the logo to learn more.
Food operations are complex systems involving the supply chain, facilities, personnel, and customers. Let CIA Consulting help you upgrade your weak links – or coordinate all of them to most efficiently achieve your ultimate goal. Our custom process begins with discovering your goals, then assesses your readiness and creates a matrix for managing the operational Critical Control Points (CCPs) that must work together to achieve success. Let CIA Consulting help you with Kitchen and facilities design, Branded stations and concepts, Service styles, Menu development and standards, Recipes and build sheets, and Workflow efficiency.
The CIA is at the forefront of nearly every critical culinary, consumer, and social issue affecting our industry. Just the CIA offers leadership conferences on these topics, CIA Consulting can also help you innovate menus around global flavors and cultures, health and wellness, sustainability and food waste reduction, and technology and labor efficiencies. The CIA’s Research and Development protocol was designed by industry leaders for industry leaders. Our principal of Process Collaboration ensures that a team moves together through ideation, concepting, and protocepting while capturing diverse inputs from all stakeholders.
Case Study: Princeton University
When Smitha Haneef, assistant vice president of university services, arrived at Princeton in 2014, she and her team identified a gap between the existing foodservice program and the broader community’s diversity goals, and quickly devised a plan to bring both in sync, helped by the Menus of Change principle that calls for celebrating cultural diversity and discovery.
Princeton’s 300-strong food team serves 18,000 meals daily through eight residence halls, 15 retail outlets, seven athletic concessions, and a multi-faceted catering program. To meet the diversity challenge, the process followed a chain of distinct, but integrated imperatives.
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