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/Institutions/Mitchell-Technical-Institute/json/2021-2023/Catalog-and-Student-Handbook.json
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ACCT - Accounting
AD - Architectural Design
AGT - Agricultural Technologies
AMI - Advanced Medical Imaging
AOS - Admin Office Specialist
ATE - Advanced Technical Education
BC - Building Construction
BUS - Business
CA - Culinary Arts
100
200
CERT - Certifications
CHRD - Social Diversity
CIS - Computer Science
COMM - Communications
CPR - CPR Training
DPT - Diesel Power Technology
ECM - Electrical Constr. & Maint.
Economics
EC - Telecom
EDU - Education Special Topics
ENGL - English
EUST - Substation Tech
FBM - Farm Business Management
HC - Health Care General Education
HS-Health Sciences
HST - Human Services Technician
HV-Heating & Cooling-Technology
IST - Information Systems Technology
LPN - Licensed Practial Nursing
MA - Medical Assistant
MAP - Geospatial Technologies
MATH - Mathematics
MEN - Mentoring
ML - Medical Laboratory Technician
MOP - Medical Office Professional
NGT - Natural Gas Technology
OL - Online
OPRV - Powersports
OSHA - OSHA Training
PAT - Precision Ag Technology
PL - Power Line Constr. & Maint.
PSYC - Psychology
RAD - Radiologic Technologist
RN-Registered Nursing
RTH - Radiation Therapy
SDLA - SD Leadership Academy
SD - SCADA
SLPA - Speech-Language Pathology Asst
SOC-Sociology
SPCM - Speech Communications
SSS - Student Success
TRAN-Transportation-CDL
WBT-Wi-Fi and Broadband Technologies
WLD - Welding
WMT-Welding-Manufacturing-Tech
WTT - Wind Turbine Technology
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2024-2026 Catalog and Student Handbook
2023-2025 Catalog and Student Handbook
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2021-2023 Catalog and Student Handbook
2020-2022 Catalog and Student Handbook
2019-2021 Catalog and Student Handbook
2018-2020 Catalog and Student Handbook
2017-2019 Catalog
2016-2018 Catalog
2015-2017 Catalog
2014-2016 Catalog
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CA - Culinary Arts
CA 105
Intro to Commercial Kitchen
CA 107
Customer Service
CA 110
Mis en Place
CA 134
Professional Baking Concepts
CA 135
Breakfast Bistro
CA 140
Fundamentals of Pro. Cooking
CA 145
ServSafe
CA 147
Customer Service Lab
CA 150
Banquet Quantity Food Production
CA 155
Baking Applications
CA 165
Culinary Math
CA 166
Front of House Operations
CA 188
Hospitality and Management
CA 190
Internship
CA 200
Nutrition
CA 210
Accounting for Hospitality
CA 212
Bake Shop
CA 215
Culinary Classics
CA 220
Introduction to Sous Chef
CA 231
Intro to International Cuisine
CA 240
Menu Planning
CA 245
Modern Cuisine
CA 255
Practical Supervision
CA 260
Restaurant Concepts
CA 265
Culinary Exploration Lab
CA 290
Internship