Four area businesses have donated essential baking ingredients to the NDSCS Culinary Arts department. These ingredients provide significant support for the department by supplying frequently-used ingredients for the program’s baking projects, while giving students the opportunity to bake using locally sourced products.

“We teach our students that great products can be found a short distance from your back door,” said NDSCS Culinary Arts Associate Professor Kyle Armitage. “This is a large movement happening in food service. The focus on using local products is great for the environment as well as the producers. Now our students have the opportunity to learn and practice with ingredients from right here in the Red River Valley.”

The donated products include:

• 2000 pounds of sugar from Minn-Dak Farmers Cooperative of Wahpeton, N.D. This extra-fine sugar donation will provide for the department’s baking projects for approximately two years. Armitage noted the easy ability of this sugar to dissolve without over mixing.
• 20 gallons of corn syrup from Cargill of Wahpeton, N.D. This product will be used in baking units for the program, as well as by the student-led Chef’s Club, which will use the corn syrup in pecan pies for its annual pie sale.
• 50+ pounds of fresh baker’s yeast from Lallemand Inc. of Wahpeton, N.D. This contribution will supply all of the department’s yeast needs for the academic year. The yeast will be used for the program’s bread unit, and for any yeast doughs made for the 6^th Street Eatery in the spring.
• 300+ pounds of high protein bread flour from Ardent Mills in Fairmount, N.D. The flour is made from red spring wheat harvested in this region, and will be used for bread, sweet yeast doughs, pizza and pasta. This will supply the department’s bread flour needs for the year.

“We are so thankful for these generous donations of ingredients that we would typically need to purchase on a regular basis for our day-to-day program needs,” said Armitage. “We have wonderful support from our community. This fall, community members provided 800 pounds of apples for our students to use in baking projects. We hope to continue to grow and expand these partnerships to provide even more value for our students.”

The NDSCS Culinary Arts program provides students with a broad range of skills and experience that enables them to be employed in a variety of careers within the food service and hospitality industry. Additional information about the program can be found online at ndscs.edu/culinary.

Students from the North Dakota State College of Science received a number of awards at the North Dakota SkillsUSA State Leadership and Skills Conference, which was held at NDSCS in April. By achieving gold medals at the state level, 13 of these students qualified to compete in their respective categories at the national SkillsUSA Championships, which will be held in Louisville, Ky. in June.

The NDSCS students who received gold, silver or bronze medals at the state competition include:

NORTH DAKOTA
Bismarck: Morgan Berg, Welding, Silver; Charlie Jacobson, Welding Fabrication, Gold; Tanner Klein, Motorcycle Service Technology, Gold; Summer Peterson, Culinary Arts, Gold; Kolby Wetch, Diesel Equipment Technology, Gold
Dickinson: Jakob Ohl, Automotive Service Technology, Gold
Fargo: Dylan Erdmann, CNC Turning Specialist, Bronze; Bryan Sholts, Power Equipment Technology, Gold
Granville: Chase Brodehl, Plumbing, Gold
Jamestown: Dillon Bischoff, Diesel Equipment Technology, Silver; Nate Klose, HVAC, Silver; Jason Schulte, HVAC, Bronze
Lidgerwood: Daniel Novotny, Automotive Service Technology, Bronze
Mandan: Trae Bennett, Welding Fabrication, Gold
Rolette: Tanner Anderson, Diesel Equipment Technology, Bronze
South Heart: Oliver Kelly, Plumbing, Silver
Wahpeton: Drew Bajumpaa, HVAC, Gold
Williston: Steven Fixen, Electrical Construction Wiring, Gold

MINNESOTA
Barnesville: Jalen Plath, Power Equipment Technology, Silver; Tyler Stage, Power Equipment Technology, Bronze
East Grand Forks: Nick Jundt, Welding Fabrication, Gold
Fergus Falls: Jack Jacobs, Welding, Gold
Frazee: Ryan Roble, Electrical Construction Wiring, Silver
Hallock: Carson Thorsteinson, CNC Technician, Gold
Ortonville: Travis Kellen, Welding, Bronze

MONTANA
Glendive: David Rennie, Automotive Service Technology, Silver

WISCONSIN
Durand: Mike Burda, CNC Milling Specialist, Silver

The NDSCS Culinary Arts program has opened its student-operated restaurant for the spring semester. The 6th Street Eatery, formerly known as the River Valley Inn, is now accepting reservations. Dates and hours of operation, as well as weekly menus, can be found online at NDSCS.edu/6thStreetEatery. Reservations can be made by calling 701.671.2405.

The 6th Street Eatery is operated by students in the NDSCS Culinary Arts program, and features a variety of menus with a different theme each week. The restaurant is located in the Red River Valley Room in the Hektner Student Center on the NDSCS campus in Wahpeton, and is open on select Tuesday and Thursday evenings throughout the spring semester.