INDIANAPOLIS —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
Indiana Business College founded The Chef’s Academy in the fall of 2006, and the culinary school currently has 28 pastry students and more than 220 culinary-arts students. The Chef’s Academy classes are offered only at IBC’s downtown Indianapolis campus at this time, but Hanslits said the academy has not ruled out expanding to one of IBC’s nine other locations. —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
“I think eventually we’ll have some satellite locations in Indiana,” Hanslits said, “but we’re not trying to be a future-chef factory. That’s not what we opened to do. It wasn’t our mission to have thousands of students come out of here. The goal is to change lives one future chef at a time. —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
“We can only handle so many people with our kitchen sizes,” he said. “We want to give each student a great, well-rounded education and teach them technical skills they can use in their careers.” —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
Some of the basic techniques Hanslits teaches are knife skills, kitchen design and breakfast cookery, as well as foodservice math, which includes such calculations as recipe measurements and food costs. —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
The National Restaurant Association Educational Foundation’s ServSafe food safety program also is taught. Students also must complete IBC general-education requirements, such as psychology, sociology, oral communication and business communication. —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
Students in the culinary-arts associate’s degree and incoming students in the bachelor’s degree programs all are required to complete internships and externships at area restaurants. —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
Hanslits, a graduate of Johnson & Wales University in Providence, R.I., said the academy could accommodate an enrollment of about 350 students before it would need to expand. As it grows, the academy leaders plan to maintain the school’s desired student-to-teacher ratio of about 18-1. —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
“We’re a small enough school where we can give that personal touch to students,” he said, “and I don’t want to ever get out of that.” —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
Other chef-instructors at The Chef’s Academy include Culinary Institute of America graduate Scott Bright and Pierre Giacometti, the academy’s main pastry instructor, who trained at the French Culinary Institute in Nice, France. —The Chef’s Academy, an accredited culinary-arts school within Indiana Business College here, plans to introduce next fall a bachelor’s degree program in hospitality and restaurant management. The academy’s director of culinary education, Tony Hanslits, expects enrollment of about 72 students for the new curriculum.
