Indianapolis Cooking Classes with School and Program Options

Nov 12, 2018

Cooking Classes in Indianapolis

Aspiring chefs and bakers in the Indianapolis area have a couple of options for training within 10 minutes of the city center. This article looks at the two schools with culinary-related programs in the city and at the training options they offer. There is also a table listing pertinent facts about each school, such as size, tuition, acceptance rates and graduation rates. This information can be useful to prospective students as they choose a school.

  • Indiana University-Purdue University-Indianapolis, less than three miles from the heart of the city, offers a minor in hospitality management in addition to certificates in hospitality management and beverage management services.
  • Culinary arts studies are offered at three of the campuses of Ivy Tech Community College, one of which is about five miles from downtown. Ivy Tech offers certificate programs in hospitality administration with specializations including culinarian certification and certified pastry culinarian. Its associate's degree programs in hospitality administration offer concentrations in culinary arts as well as baking and pastry arts. Students can gain experience at the campus restaurant and bakery.

Comparison of Schools

Individuals who are looking for their best option for culinary training need to be armed with facts about all the schools. The following table presents information in a format that makes it easy to compare these institutions.

Indiana University-Purdue University-Indianapolis Ivy Tech Community College
School Type 4-year, public 2-year, public
Total Enrollment (2017) 29,791* 75,486*
Campus Setting Large City Large City
Tuition and Fees (2017-18) $9,334 in-state; $29,806 out-of-state* $4,255 in-state, $8,211 out-of-state*
% of First-Year Students Receiving Some Form of Aid (2016-17) 89%* 74%*
Acceptance Rate (2017) 80%* N/A - Open Admissions
Retention Rate (Fall 2016 to Fall 2017) 75% (first-time students pursuing bachelor's degrees)* 50% (full-time students who returned for a second year)*
Undergraduate Graduation Rate 45% (Students who started in 2011)* 16% (Students who started in 2014)*

Sources: *NCES College Navigator

Indiana University-Purdue University-Indianapolis

This school offers certificate programs for students who are interested in studying hospitality management and beverage management services. Undergraduate students can also pursue a minor in hospitality management.

Hospitality Management Minor/Certificate

Students can choose from a minor or a certificate program in hospitality management. Each of these programs requires a minimum 2.0 GPA. The programs have nearly the same coursework, though the minor allows students to choose from elective course options, while the certificate consists only of a required core of courses. Topics that might be covered include venue management, food and beverage operations, catering practices, food sanitation, sales and accounting. Both programs include an internship in the hospitality industry.

Beverage Management Services Certificate

Students will need to be at least 21 years old to enroll in this program, since it includes tasting courses. The certificate program explores a variety of areas, including the pairing of wines with food, public health, guest relations, style of service, lodging operations and wine and beer tasting for menu selections.

Ivy Tech Community College

Ivy Tech Community College has multiple colleges strewn throughout Indiana and the surrounding areas. The main Central Indiana campus is the North Meridian campus in Indianapolis. There, students can work at the on-campus restaurant, named 'Courses'. Ivy Tech's Indianapolis campus offers a variety of certificate and associate's degree programs in culinary arts. All of the following programs can also be pursued on the Bloomington, Indiana, campus.

Certificate in Hospitality Administration - Certified Pastry Culinarian Concentration

By completing this 16-credit certificate, students earn national certification as a Certified Pastry Culinarian. In addition to basic sanitation and first aid, human relations management and nutrition courses, students explore the basics of baking and create cakes, fillings and icings. They also make classic pastries and chocolates. Credits from this certificate can be transferred into an associate's degree program.

Certificate in Hospitality Administration - Culinarian Certification

This certificate leads to national accreditation as a Certified Culinarian. Through the 16-credit program, students learn the basics of first aid, sanitation and food theories. They create soups, sauces and stocks and incorporate nutrition into their meals. They also study baking. These credits can also be applied toward an associate's degree.

Associate of Applied Science in Hospitality Administration - Culinary Arts Concentration

The Associate of Applied Science in Hospitality Administration with a Concentration in Culinary Arts takes about four semesters to complete. In addition to the courses completed in the certificate, students prepare breakfasts, cook seafood and other meats, prepare classic cuisine and design a menu. They study catering administration, customer service and garde manger (defined as the cold kitchen area). To graduate they must also complete an internship.

Associate of Applied Science in Hospitality Administration - Baking and Pastry Arts Concentration

The first semester of baking and pastry arts associate's degree program is dedicated to general education courses and introductory culinary courses, such as sanitation and baking. In the second semester, students explore baking science, nutrition, food theories and human relations. In the third semester, they study customer service, bake cakes, use icings and fillings, create classic pastries, study breads made from yeast and learn how to control food costs. In the final semester of the program, they engage in bakery merchandising, menu design, plated desserts and wedding cake production. They also complete an internship.

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