Culinary Schools in Indiana

Indiana may be known for its Peony, Tulip tree and Cardinal, but it also has many accredited colleges and universities worth taking note of. Culinary schools in Indiana can help students gain the knowledge and qualities needed to successfully launch a career as a culinary artist. There are 3 culinary colleges in Indiana for students to choose from. In the 2008-2009 school year, reportedly 51 students completed culinary programs in Indiana.

CitySchoolPrograms Offered
Culinary Schools in Indianapolis Harrison College-Indianapolis
550 East Washington Street
Indianapolis, IN, 46204
  • Associates in Culinary Arts / Chef Training
The Art Institute of Indianapolis
3500 DePauw Blvd Suite 1010
Indianapolis, IN, 46268
  • Associates in Culinary Arts / Chef Training
Culinary Schools in Vincennes Vincennes University
1002 N First St
Vincennes, IN, 47591
  • Associates in Culinary Arts / Chef Training

Culinary Salaries in Indiana

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Indianapolis $17,258.75 $19,881.25 $24,116.25 $29,288.75 $35,360.00 $25,211.25
Vincennes $15,473.75 $17,340.00 $20,317.50 $24,910.00 $29,567.50 $21,613.75

Culinary Jobs in Indiana

Culinary Careers

ProfessionSkills RequiredDuties Performed
Kitchen Supervisor
  • Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Instructing: Teaching others how to do something.
  • Writing: Communicating effectively in writing as appropriate for the needs of the audience.
  • Resolve customer complaints regarding food service.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Fast Food Chef
  • Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Operations Analysis: Analyzing needs and product requirements to create a design.
  • Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Pre-cook items such as bacon, to prepare them for later use.
  • Serve orders to customers at windows, counters, or tables.
  • Coordination: Adjusting actions in relation to others' actions.
  • Systems Analysis: Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  • Science: Using scientific rules and methods to solve problems.
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

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