Hospitality and Food Management Program
Chef Micah Frank, ’98, whips up inventive, yet comforting dishes for the much-buzzed-about Black Market restaurant at the end of Indianapolis’ Mass Ave. Menu items such as rainbow trout atop dill-and-olive panzanella are “teaching Indianapolis how to dine,” according to Indianapolis Monthly.
Programs is accredited by the American Culinary Federation.
The program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA).
Associate Degree, Bachelor's Degrees, Baking and Pastry Arts, Certificate, Culinary Arts, Culinary Management, Culinary Operations, Culinary Schools in Washington, Hospitality and Restaurant Management, Le Cordon Bleu, Pâtisserie and Baking
Bachelor's Degrees, Culinary Schools in Bowling Green, Culinary Schools in Kentucky, Food Nutrition and Wellness, Hospitality Management and Dietetics, Hotel and Restaurant Management, Nutrition and Dietetics, Tourism Management
Whether you want to pursue a career in Culinary Arts as an Executive Chef or as a Pastry Chef, SDCI offers a comprehensive program in both disciplines.