Selecting a Culinary College in Indiana

You’ll find more than Hoosiers and racing fans in Indiana. The state has a rich tradition that includes history, agriculture, and the cultural influences of the Midwest, Native Americans and the Amish. And all that leads to a very rich culinary culture drawing on a number of influences. Aspiring chefs have quite a palette to work with in their studies.

Picking the school that’s right for you

After looking at the menu of culinary-school options, narrow down your choices by evaluating the quality of the program to assure you’ll get the best training to start your career. Courses should be taught by experienced instructors and chefs, and the school should offer services for job counseling or placement. But the cornerstone to any quality culinary program is its kitchen. Look for one that is fully-equipped and run by students. It’s also beneficial if the school has a student-run restaurant or other events, like dinner nights, open to the public. But be sure the program has opportunities for you to get out and work in other kitchens in the community, through internships or apprenticeships. The training will be key to your education and your future job prospects.

Admission to most culinary schools is open, and students are typically only required to have completed a high-school diploma or GED. If the school you choose if more competitive, you may be asked to take a test proving you have a basic understanding of kitchen techniques. Work experience or other training can also be used to support your application.

Indianapolis Panorama.

Completing your degree

Depending on the track you choose, you may be ready to start working in less than two years. Most associate’s degrees can be completed in two years, but some programs offer accelerated options for certificates or diplomas, which typically take about a year to complete. Harrison College offers a full-time associate’s program that takes 80 weeks to finish. For others, night classes, summer sessions and online courses can offer some options.

Video instruction is available in some cases for online instruction, and some other culinary programs offer courses to compliment previous kitchen experience, either through work or in the lab. More options are available for those with culinary management in mind, and may hotel and restaurant management degrees can be completed exclusively online.

Job expectations

Indiana can expect modest growth in the industry over the next few years, and the National Restaurant Association predicts that the number of jobs will increase by about 10 percent by 2019. To stay competitive, join professional organizations to network with other industry professionals and to gain access to conferences and other events. Local food and wine festivals can also be fertile ground for networking. While you’re there, take advantage of cooking competitions to show off your skills and start building your culinary reputation.

Once you’re ready to work, salary expectations will vary depending on a number of actors. Where you work and how much experience you have will be significant. Whether you work in a big city or near a farm will determine demand and how much you’ll be paid. Expect to make the most the higher up the ladder you go. Head chefs and cooks will make the most, averaging about $38,000 a year, according to the Bureau of Labor Statistics. Sous chefs, assistant chefs and line cooks will make less, in secession. Top employers will be fine-dining restaurants, hotels, resorts, spas and personal-chef services.

Campus-based programs

Ball State University
2000 W. University Ave.
Muncie, IN 47306
Hospitality and Food Management
HLC accredited

Harrison College
550 E. Washington St.
Indianapolis, IN 46204
Culinary Arts
Pastry Arts
Hospitality and Restaurant Management
ACICS accredited

Indiana State University
200 N. Seventh St.
Terre Haute, IN 47809-9989
Food and Nutrition
HLC accredited

Indiana University-Purdue University – Fort Wayne
2101 E. Coliseum Blvd.
Fort Wayne, IN 46805
Hospitality Management
HLC accredited

Indiana University-Purdue University – Indianapolis
425 University Blvd.
Indianapolis, IN 46202
Tourism, Conventions and Event Management
HLC accredited

International Business College – Indianapolis
7205 Shadeland Sta # 100
Indianapolis, IN 46256-3918
Travel and Hospitality
ACICS accredited

Ivy Tech Community College – Central Indiana
50 W. Fall Creek Parkway N. Drive
Indianapolis, IN 46208-5752
Hospitality Administration
HLC accredited

Ivy Tech Community College – Northeast
3800 N. Anthony Blvd.
Fort Wayne, IN 46805
Hospitality Administration
HLC accredited

Ivy Tech Community College – Northwest
1440 E. 35th Ave.
Gary, IN 46409-1499
Hospitality Administration
HLC accredited

Purdue University – Calumet
2200 169th St.
Hammond, IN 46323-2094
Hospitality and Tourism Supervision
HLC accredited

Purdue University – Main Campus
West Lafayette, IN 47907-2040
Food Industry Marketing and Management
Food Manufacturing Operations
Food Science
Food and Nutrition in Business
Foodservice and Lodging Supervision
Hospitality and Tourism Management
HLC accredited

Vincennes University
1002 N. First St.
Vincennes, IN 47591
Culinary Arts
Food Science
Hotel and Motel Management
HLC accredited

Online-based programs

American Culinary Federation
The ACF has over 200 chapters in the United States; its main campus is located in Florida
180 Center Place Way
St. Augustine, FL
Continuing Education
Chef Certification
Chef Educators
Food Safety Certification
ACFEFAC Accredited

The Art Institutes of Pittsburgh – Online Division
The Ai has over 40 campus locations across North America, plus this online campus
420 Blvd of the Allies
Pittsburgh, PA
Hotel and Restaurant Management
Culinary Management
MSCHE Accredited

Ashworth College
430 Technology Pkwy
Norcross, GA
Professional Gourmet Cooking and Catering
Hotel and Restaurant Management
DETC Accredited

DeVry University
This University has 90 campus locations in 26 different states
One Tower Lane
Oakbrook Terrace, IL
Hospitality Management
HLC Accredited

eCornell is an online program and subsidiary of Cornell University, located in New York
950 Danby Road, Suite 150
Ithaca, NY
Leadership and Strategic Management
Project Leadership and Systems Design
Financial Management
Management Essentials
Human Resources Management
Hospitality and Foodservice Management
Certificate in plant-based nutrition
HRCI and PMI Approved

Johnson and Wales University
JWU has campuses in Providence, Charlotte, and North Miami; its largest campus is in Rhode Island
8 Abbott Park Place, Providence, RI 02903
Baking & Pastry Arts and Food Service Management
Culinary Arts and Food Service Management
NEASC Accredited

Le Cordon Bleu
The group of Le Cordon Bleu Schools have 17 campus locations in the United States
1 800 457-CHEF (2433)
B.A. Culinary Management
ACCSC, CCSC & ACICS Accredited

New England Culinary Institute
NECI has two campuses in Vermont; its main campus is in Montpelier
56 College Street
Montpelier, VT 05602
Hospitality and Restaurant Management
ACCSC Accredited

Penn Foster Career School
925 Oak Street
Scranton, PA 18515
Hotel and Restaurant Management
DETC & CHEA Accredited

Sullivan University
SU has three campuses in Louisville, Lexington and Fort Knox. The main campus for its Global e-Learning program is located in Louisville
2100 Gardiner Lane
Louisville, Kentucky 40205
Beverage Management
CCSACS & ACF Accredited

University of Phoenix
This University has campuses in over 40 states, and two locations in Canada
4602 East Elwood Street
Phoenix, AZ
Hospitality, Travel and Tourism
HLC Accredited

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One Response to “Selecting a Culinary College in Indiana”

  1. Janet Marx Says:

    I am looking for culinary school for a friend.

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