Indianapolis, Indiana – In a powerful step toward building a more inclusive and accessible future in culinary education, Ivy Tech Community College’s School of Culinary Arts and Hospitality Management has partnered with The Patachou Foundation to create a brand-new college credit pathway for high school students enrolled in the foundation’s Food Fellowship program. This initiative now allows students to earn credit toward Ivy Tech’s hospitality administration program even before they graduate high school.
The Food Fellowship is a paid summer workforce development program created by The Patachou Foundation, aimed at supporting high school students from underserved communities in Indianapolis. The program immerses students in hands-on experiences across the culinary world—everything from farming and hospitality to food systems and kitchen skills. Fellows also receive essential lessons in financial literacy, communication, and career readiness, helping them build the soft and technical skills needed to succeed in today’s workforce.
The collaboration between Ivy Tech and The Patachou Foundation is centered around the recognition of the Food Fellowship curriculum as equivalent to Ivy Tech’s HOSP 102: Basic Food Theory and Skills. This course is part of the State of Indiana’s Next Level Programs of Study (NLPS), which helps align high school programs with dual credit opportunities at the college level.
The Food Fellowship curriculum was designed and is taught by a team of experienced professionals including Demi Abbett, a licensed secondary education teacher, and Chef Shannon Mitchell, the culinary director. Together, they’ve crafted a program that mirrors the exact competencies of Ivy Tech’s course. Students undergo daily formative assessments, participate in practical labs, and are evaluated through team-based projects that involve real-world culinary execution. Topics range from knife skills and baking to brunch service, food safety, and even global cuisine.
As a result of this alignment, students who complete the program not only walk away with tangible experience and skills, but also with college credit, a ServSafe certification, professional references, and a resume ready to use. Most importantly, they walk away with a clearer path forward.
That future became even more real when this summer’s Food Fellowship cohort toured Ivy Tech Indianapolis’ Conference Center and Culinary Institute in late June. During their visit, students met faculty, explored the state-of-the-art kitchens, and saw firsthand the possibilities of continuing their education in a space designed for their success.
“I wasn’t sure what I wanted to do in the future, but touring the Ivy Tech culinary program opened my eyes to just how many opportunities are out there,” said Charlie Edwards-Ballou, one of this year’s Food Fellows. For many students like Charlie, the experience was a turning point.
This initiative represents a growing commitment by Ivy Tech to reach students earlier in their education journey, especially those from communities that have historically had less access to higher education. By offering college credit for high-quality high school programs, Ivy Tech not only promotes equity, but also accelerates students’ pathways into meaningful careers.
Ivy Tech has previously extended similar credit opportunities to graduates of Second Helpings’ Culinary Job Training program, offering five free credit hours. Now, with the addition of the Patachou Food Fellowship program, more students than ever before can begin college with a solid foundation already in place.
Applications for future cohorts of the Food Fellowship program can be found at thepatachoufoundation.org. For students and families interested in learning more about Ivy Tech’s culinary programs, details are available at ivytech.edu.
In a world where early career pathways can make all the difference, this partnership is more than just a new program. It’s a bridge—connecting today’s young learners to tomorrow’s culinary leaders.
