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Checking Out Books

The Hilton Library has Open Stacks which means you can browse the shelves to select books.

  • Bring books to the Library Help Desk to check them out
  • Your CIA ID card is your library card
  • Loan periods for borrowing and renewing books:
    • Associate Students - 2 weeks
    • Bachelor's Students - 4 weeks
    • Faculty & Staff - 3 months
  • You can view and renew your borrowed books in Omnivore. Sign In to your account.
  • If the book you need is not owned by the CIA Library, use Omnivore BookSearch to discover books;  click the button  Request Item through Interlibrary Loan and fill out the form. Learn more about ILL.
  • Research tip: How do I know if a book is scholarly?

Layout of the Hilton Library Book Stacks

The Library's book stacks are organized by the Library of Congress Classification.  The book collection begins on the 4th floor of the library and continues down through the following two floors. 

Bldg. Level    Call Nos.    Subjects
4th floor A - PR Food history & customs, humanities, social sciences, art, world lit.
3rd floor    PS - TT Wines, brewing, food processing, agriculture, science, American lit.
2nd floor TX - Z Culinary arts, cookbooks, baking and pastry, mixology.

Culinary Call Numbers

The majority of books on culinary arts are shelved in subclass TX of the Library of Congress Classification.  Subcategories within this subclass include the following:

      TX341-641 – Nutrition. Foods and food supply

      TX642-840 Cooking

      TX851-885 – Dining-room service

      TX901-946 – Hospitality industry. Hotels, clubs, restaurants.  Food service

      TX950-953 – Taverns, bars, saloons  

Other useful call number subgroups for culinary topics include:

      GT– Food history and customs

      HD – Industries. Land Use. Labor

      HF – Commerce

      RM – Diets, healthy eating

      SB – Farming, plant culture, gardening, viticulture

      SF – Animal culture (cheese, dairy, poultry, meat, beekeeping, honey)

      SH - Aquaculture

      TP – Food processing & manufacturing, winemaking, brewing

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The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu |