The culinary arts section of The Art Institute of Indianapolis (artinstitutes.edu), Indiana, offers a variety of programs and specialties including associate of science (AS) degrees in baking and pastry, general culinary arts and culinary management, and certificates in baking and pastry and general culinary arts. The AS programs require approximately two years to complete and include general education courses such as English composition and college math, restaurant management classes and hands-on experience. The one-year certificate programs don't include the general education components.
Bloomington Cooking School (bloomingtoncookingschool.com) in Bloomington, Indiana, offers classes on culinary topics for non-professionals and those with degrees. Topics focus on particular types of cooking or products, such as puff pastry, Armenian cuisine, French regional cooking, food and wine dynamics, fresh pasta and cooking with salmon. Instructors at Bloomington come from varied backgrounds that include both professional education and work experience. Classes generally run two hours in length and cost around $45.
The Olson Academy (no website; 10902 N. Co. Rd., 800 W, Norman, IN; 812-497-3568) in Norman, Indiana, delivers culinary information to non-professionals with good basic skills and experience: "advanced professionals" according to the information on the Shaw Guides. The Academy offers about one course per month in one- to three-day formats. Small class sizes make the experience personal: six to fifteen students. Cost is also reasonable, running between $50 to $80 per class. The instructor holds a bachelor of arts degree, a certificate from the French cooking school La Varenne and hands-on experience from France.
Those looking for a career more focused on food management should consider the hospitality program at Ball State University (bsu.edu) in Muncie, Indiana. The bachelor's degree requires four years of coursework, including general education courses such as communications, arts and humanities, natural sciences and physical education. Courses specific to the major include customer relations, nutrition, food preparation science, food-service planning, principles of marketing, human resources and cost control. The program also requires a three-credit internship.