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Culinary Academy of South Dakota

Overview
Curriculum
Outcomes
Faculty
Cost
Scholarships
Requirements
Accreditation

Overview

careers

Chef
Food Service
Bakery Supervisor
Cook
Banquet/Catering Service

The Culinary Academy of South Dakota at Mitchell Technical College has a rich tradition in the upper Midwest. The program seamlessly integrates campus-based instruction with internship opportunities in other South Dakota communities, including major convention centers and hotels. Graduates benefit from excellent placement opportunities in a variety of industry roles.

Students master food preparation, sanitation, and service techniques in specialized kitchens. The program’s on-campus restaurant, The Oak Room, showcases student-designed menus and offers a fine dining experience for guests.

Students begin their culinary journey with two semesters on campus, earning a one-year Culinary Arts diploma that equips them to enter the food service industry. Those seeking to expand their skills may continue into a second year to earn an Associate of Applied Science (AAS) degree in Culinary Arts, which includes a summer internship between the first and second year. AAS graduates leave with advanced culinary expertise, earn the title of American Culinary Federation Certified Culinarian, and are prepared to take on leadership and management roles in the food service industry.

Program Mission

The Culinary Academy of South Dakota provides students with hands-on, experiential learning in order to attain a strong culinary foundation and the practical skills necessary for success in the foodservice industry.

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Curriculum

Award: Diploma or AAS Degree

Semesters

First Semester

CA107 > Customer ServiceStudents will learn the cycle of service as it relates to the importance of the customer. This course discusses the difference between hospitality and service and outlines the four facets of high-quality customer service. Other topics covered are serviceprofit chain, suggestive selling, ensuring profit and ensuring consistent service value. Certification by NRAEF is required for completion of this course.3 credits

CA134 > Professional Baking Concepts4 credits

CA140 > Fundamentals of Professional CookinThis course combines lecture, demonstration and student participation in order to develop an understanding of the composition of various foods and the correct preparation methods with a focus on classic techniques. Purchasing quality food products, proper storage, service techniques and menu planning are also discussed.4 credits

CA145 > ServSafe1 credit

CA165 > Culinary Math2 credits

CPR100 > First Aid, CPR and AED0.5 credits

SSS100 > Student SuccessProvides a foundation for gaining the knowledge, skills and attitudes necessary for college success. Students will learn to make a successful transition to higher education by setting up a pattern of success that will last the rest of their lives. Students will define goals and develop thinking skills, learning strategies and personal qualities essential to both academic and career success.1 credit

Total Semester Hours15.5 credits

Second Semester

CA135 > Breakfast Bistro2 credits

CA150 > Banquet Quantity Food ProductionConsistently preparing high quality food in large quantities is key to the success of any foodservice establishment’s banquet or catering operations. Roasts and steaks, soups and sauces, composed salads and much more will be covered in this course. On-site catering events including plated dinners and receptions will also take place as part of the educational aspect of this course. Prerequisite: CA 134, CA 140, CA 145, CA165.3 credits

CA155 > Baking Applications3 credits

CA166 > Front of House Operations2 credits

CA188 > Hospitality and ManagementThis course is designed to prepare students for the many rewards and challenges of restaurant management including the “people side” of management. Effective communications, establishing harassment free workplaces, and building successful teams are three major areas of concentration. Certification by NRAEF is required for completion of this course.3 credits

> Communications Elective3 credits

> Math Elective3 credits

Total Semester Hours19 credits

Third Semester

CA290 > InternshipGain hands-on experience in a commercial food service environment by working in all areas of a professional kitchen. Students develop practical knowledge and skills associated with each role, while learning the importance of teamwork and shared responsibilities in a successful operation. Participation in banquet service is also required.6 credits

Total Semester Hours6 credits

Fourth Semester

CA210 > Accounting for Hospitality2 credits

CA212 > Bake ShopThe bakery and pastry shop are responsible for the first and last impression on the diner. Hand-formed artisan breads and spreads, as well as decadent plated desserts. Desert preparation will be based on current menu requirements, along with a featured dessert. Various layered and stacked cakes including decorating techniques will be covered. Prerequisite: CA 135, CA 150, CA 155, CA 1663 credits

CA215 > Culinary Classics3 credits

CA231 > Intro to International Cuisine2 credits

CA240 > Menu PlanningOne of the most exciting and challenging parts of any chef’s job is planning a menu. Chefs have limitless ideas, but it takes careful thought and foresight to pick out the ones that have potential. Students will use concepts learned to develop menus that are put to action in CA 260 Restaurant Concepts. Co-requisite: CA 210 Prerequisite: CA 135, CA 150, CA 155, CA 1661 credit

> General Education Elective3 credits

Total Semester Hours17 credits

Fifth Semester

CA241 > Menu DevelopmentThis course offers students a hands-on opportunity to execute the ideas developed in menu planning in a lab-based setting. Working independently and in teams students develop flavors, portions, and plating that express who they are as chefs. Emphasis is placed on practical operation, guest expedience, and execution of recipes to an actual concept through feedback and performance analysis. 1 credit

CA244 > Modern BakingThis course delves into contemporary baking techniques, combining traditional methods with modern ingredients, equipment, and design trends. Students will explore artisanal breads, viennoiserie, plated desserts, and specialty pastries while emphasizing precision, creativity, and presentation. Focus is placed on ingredient function, flavor development, and innovative approaches to classic baked goods.1.5 credits

CA246 > Molecular GarstronomyThis course explores the science behind modernist cuisine, focusing on the chemical and physical transformations of ingredients during cooking. Students will experiment with techniques such as spherification, emulsification, foams, and sous-vide to create innovative dishes that challenge traditional culinary norms. Emphasis is placed on creativity, precision, and understanding the scientific principles that drive flavor, texture, and presentation.1.5 credits

CA260 > Restaurant ConceptsAlmost everybody has an idea for a restaurant. This course is designed to allow students the ability to see that dream come to life (sort of ). Using menus they create in CA 240 Menu Planning, students will develop a concept, fine dining or bistro, gastro pub or New York deli and open a pop-up style restaurant in the Oak Room space. Prerequisite: CA 240.3 credits

CA265 > Culinary Exploration Lab3 credits

CA200 > NutritionNutrition is the science of the nutrients in food and how they maintain the body. Students will learn the function of food ingredients and the aesthetic (flavor, texture and aroma) profiles of food to create dishes that are both creative and delicious. How people taste food and increased awareness of nutritional standards and guidelines are the basis for study of proteins fats and other lipids, carbohydrates and vitamins, minerals and water.3 credits

> General Education Elective3 credits

Total Semester Hours16 credits

Requirements

Physical Requirements

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.

Academic Requirements

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.

Computer Requirements

This program allows you to bring your own laptop as long as it meets these minimum specifications:

Processor – Intel Core i Series (i3, i5, i7) or AMD Ryzen
Operating System – Windows 10
Webcam Recommended
Memory – 4 GB or more
Internal Storage – 64 GB or more
Microsoft Office is available at no charge as long as enrolled at Mitchell Tech
NO APPLE/MAC COMPUTERS

Outcomes

At the completion of the program, graduates will be able to:

Follow food safety and sanitation practices
Prepare items using proper culinary techniques
Use culinary math and measurement to convert, modify, and produce recipes
Apply culinary terminology to communication
Demonstrate leadership skills necessary for success in the culinary field.

Annual Program Review

Check out the 2025-26 Annual Program Review for information on how faculty ensure the quality and effectiveness of the program.

Faculty

Josh Kranz

Instructor

Tim Goldammer

Program Coordinator / Instructor

Cost - aas option

Other Required Costs

Books (estimated) $791
Knives $427
Uniforms $180 each year
ACF Membership $50 each year
Program Services $650 each year
Graduation Fee $10

Cost - diploma option

Other Required Costs

Books (estimated) $486
Knives $438
Uniforms $180
ACF Membership $50
Program Services $650
Graduation Fee $10

Accreditation

The Mitchell Tech Culinary Academy AAS program is accredited by the American Culinary Federation, Educational Foundation, Accreditation Commission (ACFEFAC):

American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095
800.624.9458

Culinary Academy graduates certified as American Culinary Federation Certified Culinarians
	AAS Graduates	ACF Certified	Percentage Certified*
2024	6	6	100%
2023	5	5	100%
2022	5	5	100%

Job placement rate for Culinary Academy program graduates
Calendar Year	% of Grads Employed in Related Field**
2024	100%
2023	100%
2022	80%

Student graduation rate for Culinary Academy program
	AAS Students Available for Graduation	Graduates in 150% of Normal Time	Graduation Rate***
2024	6	6	100%
2023	6	5	83%
2022	6	5	83%

*American Culinary Federation Education Foundation defines the ACF certification rate as the percentage of students who receive ACF Certification within 1 year of program completion.

**American Culinary Federation Education Foundation defines the job placement rate as the percentage of students that are employed in their field of study within nine months of graduation.

***American Culinary Federation Education Foundation defines the student graduation rate as the percentage of students who complete the program within 150% of the published time for the program.

Scholarships

Mitchell Tech offers a variety of scholarships to qualified applicants. The application period runs from October 1 through November 1 for current students and January 1 through March 31 for incoming students.

Other Related Programs

If you’re interested in the Culinary Academy of South Dakota, you might also be interested in these other business & service programs at Mitchell Tech.

Culinary Academy of South Dakota

Overview

careers

Chef

Food Service

Bakery Supervisor

Cook

Banquet/Catering Service

Program Mission

Curriculum

First Semester

Second Semester

Third Semester

Fourth Semester

Fifth Semester

Requirements

Physical Requirements

Academic Requirements

Computer Requirements

Outcomes

Faculty

Cost - aas option

Other Required Costs

Cost - diploma option

Other Required Costs

Accreditation

The Mitchell Tech Culinary Academy AAS program is accredited by the American Culinary Federation, Educational Foundation, Accreditation Commission (ACFEFAC):

Scholarships

Other Related Programs

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Entrepreneurship

Business Management

Small Business Management

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