HYDE PARK, N.Y. -- The Culinary Institute of America, in an effort to expand its appeal to prospective students, has been offering more bachelor's degree programs. But it's the institute's sports program that has earned it a profile in The New York Times.
The school, among the premier cooking schools in the country, has had something of a "quirky" history when it comes to athletics, according to the report.
But if you're trying to create a more well-rounded campus life, expanding athletics is equally as important as expanding education, one institute associate dean told the Times.
Read the full article at nytimes.com .
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