Beyond the Kitchen Classroom

Madison Becker is busy, and she likes it that way. 

One day you might find her furthering her advanced skills in traditional candy-making techniques, including candy pulling, at the Martinsville Candy Kitchen. Then, she jumps back to coursework at Ivy Tech where she recently completed her associate degree in baking and pastry arts in Bloomington. She plans to immediately start another associate degree program at Ivy Tech, this time in culinary arts.  

Becker is passionate about the culinary field and has a goal of working in a kitchen that encourages creativity and growth. She's an impressive example of the dedicated students who comprise the School of Culinary Arts and Hospitality Management at Ivy Tech, and she says that the school is a great option for culinary students.

“Ivy Tech is a very approachable and affordable option for college. One of the things that stands out is the diversity of students. People of different ages and backgrounds all working toward their goals.” Becker said. “The instructors really care about students and push us to succeed. [They] see the potential in students and push us to be our best selves. It makes coming into class everyday worth it, as you look back and see how much you’ve grown.” 

In fact, Becker was recently named a recipient of the Postsecondary Student Award for excellence by the Indiana Commission for Higher Education. The award is part of the annual Career and Technical Education (CTE) Awards for Excellence, which honor students across Indiana who demonstrate outstanding achievement, leadership, and career readiness in their programs of study. 

“Madison exemplifies the very best of career and technical education,” said Martin Wolfger, Vice Chancellor of Academic Affairs for the Bloomington campus. “Her commitment, creativity, and work ethic set her apart, and this recognition reflects her bright future in the culinary industry.” 

Another exemplary student in culinary arts hails from the Muncie campus.  Julie Mason, a retired military civil servant and dedicated community leader deeply committed to service, was recently named outstanding student and benefactor of the year, both honors given by Ivy Tech Muncie to deserving students and community members.  

Mason graduated this May, earning her associate degree in culinary arts as well as baking and pastry.  

“I highly recommend Ivy Tech because the faculty and staff are friendly, caring, genuine, and provide excellent support,” she said. “Ivy Tech has an environment where you can experience your path in life no matter your age, physical or mental capabilities or life experiences.” 

Variety and creativity showcased across the culinary programs 

Across the six Ivy Tech campuses that offer culinary arts and hospitality management programs, the students all share a passion for serving others through culinary innovation, hospitality excellence, and impactful service.  

The School of Culinary Arts and Hospitality Management offers opportunities in one of the largest industry sectors found in Indiana and across the country, with three associate degree programs, eight certificate programs.  Graduates earn an estimated median salary above $55,000, and the U.S. Bureau of Labor Statistics projects up to 7% growth in the industry. 

The school’s reputation has national recognition with the Bloomington program appearing as Number 17 on a best culinary schools in the country program list. 

The school is also seeing success in its numbers. Enrollment for the Indianapolis campus programs in fall 2025 was above 125 students, which is the highest it has seen since before the pandemic. Across the state, the school graduates an average of 350 students each year.  

The culinary arts and hospitality school also offers ample creative opportunities for students and campus communities, with events, fundraisers, and specialty restaurant offerings. 

In South Bend, students recently prepared a birthday celebration with a dog treat and cake taste test for Tech, the South Bend-Elkhart campus facility therapy dog, who supports student well-being. 

On the Indy campus, Chef Dan McDonald, assistant professor and chef instructor, competed in the Final Table for World Food Championship in April in Bentonville, Ark., after winning the Bacon category at World Food in Indy in October 2025.  

“My favorite part of my role is helping students learn to be leaders. Being a good leader can be difficult. I like to ask students to tell me what your favorite meal is and go home and make it. Getting them to remember why they are doing this and understanding that they can connect their passion to their work,” McDonald said. 

The Indy team hosted a fundraiser in early May called Bourbon and Bites, at Courses Restaurant. The event raised money for the Ivy Tech Foundation to support student enrichment for the School of Culinary Arts and Hospitality Management, while also showcasing the talent of Ivy Tech culinary and hospitality students and creating meaningful connections between guests, chefs, and industry partners.  

In Fort Wayne, the school is gearing up for summer food truck service with Grasshopper, which is open to the public during the summer semester for lunch on Tuesday, Wednesday, and Thursday and for dinner on Thursday nights. The truck is located on campus, with students and faculty working together to determine the menu, stock the truck, prepare, and serve food to order. 

At its heart, Ivy Tech’s program is about more than cooking. It’s about creativity, connection, and creating opportunities for students to build a future doing what they love.