for program specific employment opportunities
According to the US Department of Labor and Bureau of Labor Statistics, the median annual wage for career opportunities from this program is:
The Culinary Academy of South Dakota has a long and honored tradition in the upper Midwest. Placement opportunities for graduates have been excellent. This program combines traditional campus instruction with apprenticeship training in other South Dakota communities including major convention centers and hotels.
Learning to cook in the MTI kitchens, students master the techniques of food preparation, sanitation and service in a large operation. Fulfilling all the positions in modern food service, students move easily from cook to waiter, learning as they work. The program provides daily food service to MTI students, staff and guests, short order service and elegant Oak Room dining in MTI’s prestigious on-campus restaurant.
After two semesters on campus, students are prepared to enter the food service industry with a one-year diploma. Students also have the option of enrolling in a second year and completing an Associate of Applied Science (AAS) degree. The two-year option will conclude with an internship experience. AAS graduates have experience in cooking, but equally important, are prepared for management positions in the food service industry.
This program requires students to be able to perform several physical tasks including lifting 50 pounds; standing for a minimum of 90 minutes at a time; ability to stoop, bend and stretch; to read small print on order tickets, recipes and labels; and to withstand very hot and cold working conditions.
Students must attain a minimum 2.5 cumulative GPA in all first-year technical classes before advancing to the second year curriculum. In addition, students will be evaluated for second-year advancement on several factors including interpersonal, work ethic and teamwork skills.
At the completion of the program, graduates will be able to:
- Apply food safety and sanitation practices to food storage, preparation and service.
- Identify and apply basic culinary terminology, knife skills and cooking techniques while multitasking, problem solving and managing stress levels within a diverse culinary environment.
- Convert and/or modify and produce recipes using culinary math and measurement.
- Demonstrate culinary knowledge and skills with consistency using established standards.
- Demonstrate leadership skills necessary for success in the culinary field.
Check out the 2013-14 Annual Program Assessment Review for information on how this program assures that its students are attaining learning outcomes.
Placement and Wage Information
According to 2013 data, the placement rate for graduates in this program is 100%. Starting wages ranged as high as $12.00/hour.
|Program Tuition & Fees*
|(5 semester program/average tuition cost per semester, $3339.40)
|Other Required Costs
|*All costs listed are estimated and are subject to change at any time. Students will receive final costs at the time of course registration each semester.