SAT and ACT scores

Culinary Institute of America SAT and ACT scores

Hyde Park, NY · private college · 2,989 undergraduates. These are the scores of first-year students who sent them; the college is test-optional, so students with lower scores often don't send them.

Updated October 29, 2026 · College Scorecard data release 06/10/2026

SAT, middle 50%928–1183Reading and Writing plus Math
SAT Reading and Writing478–60025th to 75th percentile
SAT Math450–58325th to 75th percentile
ACT composite, middle 50%17–2325th to 75th percentile
Average SAT1060Of students who sent scores
About the same on the CLT51–82From the CLT's own concordance
Admit rate91%Of applicants admitted

Test policy and the CLT

  • SAT and ACT: Test-optional (considered, not required), as Culinary Institute of America reports it to the federal government. Check the college's admissions site for this year's rule.
  • CLT: Not on the CLT's list of partner colleges as of October 29, 2026.

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Questions people ask

What SAT score do you need for Culinary Institute of America?

The middle 50% of first-year students who sent SAT scores to Culinary Institute of America scored 928 to 1183, with an average of 1060. A score at or above 1060 puts you in the upper half of that range. Scores below the range don't rule you out, but they make the rest of the application matter more.

What ACT score do you need for Culinary Institute of America?

The middle 50% of first-year students who sent ACT scores scored 17 to 23. A 23 or higher puts you in the top quarter of students who sent ACT scores.

Does Culinary Institute of America require the SAT or ACT?

Culinary Institute of America reports its test policy to the federal government as "Considered but not required". Policies change from year to year, so confirm on the college's admissions website before you apply.

Does Culinary Institute of America accept the CLT?

Culinary Institute of America is not on the CLT's list of partner colleges as of October 29, 2026. Ask its admissions office before sending CLT scores.

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Sources