STUDENT ORGANIZATIONS
The following student clubs are recognized by the college. For more information on any of the clubs listed please contact the CIA Programming Coordinator, Peter Eraca (p_eraca@culinary.edu). Meeting schedules and activities vary.
Download our Student Organizations Brochure >> (PDF 1.53 KB)
Alliance celebrates the power of a diverse student body and strives to create a campus that fosters acceptance of all members regardless of race, gender, or sexual orientation.
The Bacchus Wine Society* conducts events to enhance the knowledge and enjoyment of wines.
The Baking and Pastry Arts Society organizes workshops and demonstrations to expand baking and pastry skills and to expose students to new ingredients and equipment.
The Black Culinarian Society strives to unite people of different backgrounds and highlights the contributions of people of color in the foodservice industry.
Chefs SustainingAgriculture strengthens the farmer/chef connection and promotes the use of locally grown, seasonal ingredients in cooking.
Culinary Christian Fellowship holds nondenominational prayer and bible study meetings as well as campus and community activities.
Dedicated to service and leadership, Eta Sigma Delta is the international honor society for students in the hospitality management programs. Members are elected periodically based on their Grade Point Average and rank in class.
The Garden Society maintains an organic produce garden on campus and teaches students about techniques for creating a restaurant or home garden.
The Global Culinary Society raises awareness of world cultures and cuisines.
The Gourmet Society explores ethnic and gourmet foods through discussion, demos, and special functions, often led by faculty members on campus, sometimes by students, and often by outside experts.
Jewish Culture Club explores Jewish culture, cuisine, and contributions to the foodservice industry.
La Papillote is The Culinary Institute's student newspaper, published every third Friday.
Women Chefs and Restauranteurs (WCR) promotes the education and advancement of women in foodservice.
*participants must be at least 21 years of age
