Any feedback on Culinary Institute of America?

Since he was about 9, our son has been obsessed with pastry. This summer, we visited the Culinary Institute of America, and he has his heart set on going there. I have connected with the Admission’s Office, and they advised me that they have support for kids with learning disabilities.

Anyone have any experience with CIA, particularly for a kid with learning disabilities?

Thanks!

The gist of everything I have read is that you work your way into this area, you can go to community college., like many vocational private institutions offering big promises, culinary institutes et al don’t always pan out. Look at CC, high school vocational pathways, and job placements. If he is really into it he might already be working PT in a cake shop, bakery, patisserie or such. That is where he should start IMO. You can also google reviews and advice from more vocational forums than CC. As an adult interested in just doing a patisserie type course, in my goggling I haven’t found anything that would make me part with money.

Actually, CIA for those interested in a career in the culinary profession is the equivalent of the Harvard MBA. It isn’t a course, it is a professional education.

I would seek out the CIA gainful employment disclosure information where you can learn about the outcomes of their students. I work at a community college with a longstanding culinary program and the CIA fly by night operation in our city was closed within a flash. Even if you son’s desire is to go to CIA why not consider a good community college first to ensure that he can be successful?

New England Culinary Institute in Montpelier Vt has a BA specifically in baking and pastry arts. They are definitely not a fly by night school. Only problem is they are insanely expensive. They do offer academic support. Do you live close enough to VT for him to check it out? How old is he? They do a dual enrollment which is an online course that earns both high school and college credits.
How about a summer camp? Do any culinary institutes offer them so he could check it out?