Culinary Academy, Diploma or AAS Degree
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 Mitchell Tech kitchens, students master the techniques of food preparation, sanitation and service in a large operation. Fulfilling all the positions in a modern food service operation, students move easily from cook to waiter, learning as they work. The program provides daily food service to Mitchell Tech students, staff and guests, short order service and elegant Oak Room dining in Mitchell Tech’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 also requires an internship experience. AAS graduates have experience in cooking, but equally important, are prepared for management positions in the food service industry.
Please Note: 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.
Note: Students are required to use a laptop or notebook computer for this program. Students may purchase a laptop from Mitchell Tech or bring their own device that meets Mitchell Tech specifications.
Award: One-year Diploma or AAS Degree
First Semester (Fall)
Second Semester
| CA 135 | Breakfast Bistro | 2 |
| CA 150 | Banquet Quantity Food Production | 3 |
| CA 155 | Baking Applications | 3 |
| CA 166 | Front of House Operations | 2 |
| CA 188 | Hospitality and Management | 3 |
| | Communications Elective | 3 |
| | Math Elective | 3 |
| Total Credit Hours: | 19 |
Total Credits Required to Graduate: 36.5 (Diploma)
Third Semester (Summer)
Fourth Semester (Fall)
| CA 200 | Nutrition | 3 |
| CA 210 | Accounting for Hospitality | 2 |
| CA 212 | Bake Shop | 2 |
| CA 215 | Culinary Classics | 2 |
| CA 220 | Introduction to Sous Chef | 2 |
| CA 231 | Intro to International Cuisine | 2 |
| CA 240 | Menu Planning | 1 |
| | General Education Elective | 3 |
| Total Credit Hours: | 17 |
Fifth Semester (Spring)
| CA 245 | Modern Cuisine | 4 |
| CA 255 | Practical Supervision | 3 |
| CA 260 | Restaurant Concepts | 2 |
| CA 265 | Culinary Exploration Lab | 3 |
| | General Education Elective | 3 |
| | General Education Elective | 3 |
| Total Credit Hours: | 18 |
Total Credits Required to Graduate: 77.5 (AAS)
The Mitchell Tech Culinary Academy 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
www.acfchefs.org
