Rose Wendel Named Coca-Cola Academic Team Bronze Scholar

Rose Wendel headshot
03-15-2024

Rose Wendel, a Liberal Arts Agriculture Transfer student at North Dakota State College of Science (NDSCS), has been named a 2024 Coca-Cola Academic Team Bronze Scholar and will receive a $1,000 scholarship.

The Coca-Cola Scholars Foundation sponsors the Coca-Cola Academic Team program by recognizing 50 Gold, 50 Silver, and 50 Bronze Scholars with nearly $200,000 in scholarships annually. Each scholar also receives a commemorative medallion.

“The Coca-Cola Scholars Foundation has a long history of providing financial assistance to outstanding students at community colleges,” said Jane Hale Hopkins, President of the Coca-Cola Scholars Foundation. “We are proud to partner with Phi Theta Kappa to make it possible for more deserving students to achieve their educational goals and support tomorrow’s global community leaders.”

Students are nominated for the academic team by their college administrators. Selection is based on academic achievement, leadership, and engagement in college and community service. “Rose Wendell is an excellent nominee,” said Jeff Hart, NDSCS Phi Theta Kappa advisor, “She is an outstanding student, was a member of NDSCS’s Wildcat Volleyball team that participated in the national tournament, and is active in the NDSCS Music and Theater programs.”

Rose and other Coca-Cola Academic Team members will be recognized in both local and statewide ceremonies. They will also be recognized internationally during Phi Theta Kappa’s annual convention on April 4-6.

“We thank the Coca-Cola Scholars Foundation for recognizing these student leaders and for investing in their futures,” said Dr. Lynn Tincher-Ladner, President and CEO of Phi Theta Kappa. “Scholarships like these are integral to the success of these students in reaching their educational and career goals.”

NDSCS Culinary Arts Hosts Successful Scholarship Dinner

photo of menu and food from the Scholarship Dinner
03-13-2024

NDSCS Culinary Arts students and faculty hosted the 3rd annual Scholarship Dinner on Thursday, February 29th.

 

The annual Culinary Scholarship Dinner helps raise funds to support scholarship dollars for Culinary Arts students, increasing accessibility for students to attend this program at NDSCS. This dinner is also an excellent opportunity for students to help create and serve a multi-course fine dining experience for guests, teaching important on-the-job skills and benefiting their overall Culinary education. This year’s event brought in over $9000, which will be added to the growing program-specific endowments for student scholarships!

 

This 6-course dinner was prepared and served by culinary students, faculty, and program alumni. Guests enjoyed a social hour with appetizers, and then soup, salad, fish, entrée, and dessert courses and wine pairings, along with great conversation and a relaxed atmosphere. 75 patrons attended this year’s event, which was the highest number of guests present at the Culinary Scholarship Dinner.

 

This year’s event chefs included Alyssa Burger from 84 Italian Steakhouse, Kevin Roller from NDSCS Dining Services, Summer Peterson from Bernbaum’s, Joe Brunner from Mezzaluna, Mark Schmidt from Bix Produce, and Grace Lamberson from the Toasted Frog. Our guest chefs are not only helping create dishes and teach our students, they’re also getting future employees! At least 3 Culinary Arts students typically get job opportunities because of the event. The businesses who invest in the program are able to attain much needed manpower.


After the event, Chef Kyle Armitage, the Culinary Arts program coordinator recalled, “The success of the 2024 Culinary Scholarship dinner is not just a celebration of fundraising, but a demonstration to the shared belief in the power of education to transform lives. Each person there, and those who support the event by donating, are helping our future students pursue their dreams. An event like this shows that there are limitless possibilities when a community comes together.”

 

The Culinary Arts program would like to include a special thank you to donors to the event: Brew Restaurants, Bix Produce, Sysco Foodservice, Mezzaluna, Bernbaum’s, 84 Italian Steakhouse, Toasted Frog, NDSCS Dining Services, NDSCS Alumni Foundation, ND Beef Commission, and the many others who donated wine for our Wine Wall Raffle. The Culinary Arts program is hoping to expand the wine wall next year, and appreciates donations to that portion of the event.

 

Chef Kyle Armitage remarked, “As a program, we can’t thank our guest chefs enough for sharing their talents, time, and knowledge with our students and community. As we reflect on the incredible success of this year's event, we eagerly anticipate the culinary delights and cherished moments that await us at next year's gathering.”

 

Photo courtesy of Haley Frost Creative.

Students compete in International Builders' Show

group of students and instructors
03-09-2024

The last week of February is a busy week for North Dakota State College of Science students, as it's the last week of classes before spring break. 

For 12 students in the construction management and architectural modeling and design technology programs, it was even busier than usual. Along with their instructor, Lara Lekang, the students traveled to Las Vegas to compete in the International Builders' Show (IBS). 

The students presented projects at the National Association of Home Builders (NAHB) Student Competition while at the IBS.

NDSCS students go through an application process for this project, starting at the beginning of the school year. Their work must be submitted prior to Christmas break at the end of first semester. Once classes resume in the second semester, the students put it all together and start the presentation portion of the project. 

"These projects are a commitment for the students,” Lekang said. “They learn to understand and work through it. It really brings together all the ‘whys’ behind what they are learning in their classes.”

Lekang, a Wahpeton native, graduated from the very program she now teaches at NDSCS. For the past seven years she has been the associate professor/program coordinator in the architectural modeling and design program.

Lekang has brought with her experience from the commercial and residential industry. In the past few years, NDSCS has restructured the architectural program from drafting into 3D modeling. This was driven by the need to keep up with current industry standards. Now, having become a multi-disciplinary program, it allows students to be aware of the different avenues their careers can take.

“Giving students various construction experience builds confidence for when they enter the workforce,” Lekang said.

Students who are selected to compete get a pre-assigned project, often one that has already been fully constructed in the real world. The project expectations are quite involved. It focuses on the construction schedule, estimates, a management plan and detailed drawings. Once it is put together on paper, it is a very thick packet.

“The judges are looking for completeness,” Lekang said. “Accuracy in the students' approach to the problem, the sequence of the schedule and this leads to problem-solving and troubleshooting when things don’t go as planned.” 

Lekang had two teams compete this year and both teams placed. One team took home third place and the other fifth place.

“I am proud of the students' teamwork, efficiency, communication and all the time they put in,” Lekang said. “NDSCS students rose to the occasion.”

When not competing, the students had a chance to see all the IBS had to offer. According to the NAHB, more than 76,000 builders, remodelers, developers and other building professionals filled the Las Vegas Convention Center for the event.

Lekang also uses this event to network with industry professionals who collaborate with NDSCS. Building relationships helps the programs grow and succeed.

“It is eye-opening for students to see how it is all tied together,” Lekang said.

 

Article published by Bobbi Steffens at Wahpeton Daily News on March 9, 2024. 

Mangia, one and all!

group of Culinary students - provided by Wahpeton Daily News
01-22-2024

The 6th Street Eatery, located within North Dakota State College of Science’s Hektner Student Center, kicked off its 2024 season with a full house and an ample menu.

Italian fare, welcome at any trattoria and sure to make any guest eager to mangia, is being served from 5-7 p.m. Tuesdays-Thursdays through Tuesday, Feb. 27. Buffet nights will be held in late March. Reservations are strongly encouraged, as the 6th Street Eatery regularly reaches its limit for dine-in guests.

“We’ve put a ton of work into this,” Chef Kyle Armitage said to 14 NDSCS culinary arts students just before the Thursday, Jan. 18, opening night. “First years, thank you for being here. Keep your eyes open. You’re going to see and pick up on what is going to be your field next year.”

Armitage shared his pride in the second year culinary arts students, the ones who have advanced to a place of leadership with the 2024 6th Street Eatery. Alexander Tubbs, Deer Creek, Minnesota, was the opening night chef, preparing to be the specialties chef for Tuesday, Jan. 23.

“The first night’s the craziest night. I’m excited,” Tubbs said on Jan 18. “I’m looking forward to seeing everyone’s specials and how people enjoy them. Italian food is just great to experience.”

Armitage and Chef Benjamin Whitmore are proud of how the students behind the 2024 6th Street Eatery have demonstrated their drive and focus on a vision.

“I always talk with them about the importance of tension in making some big decisions, and they’ve dealt with that tension in a really good way,” Armitage said.

Abby Schaefer, Minot, North Dakota, was the opening night hostess.

“It’s very interesting,” she said. “This is my first time being a hostess, and it’s exciting that I get to meet everyone.”

Besides specialties, the 6th Street Eatery’s menus includes entrees like chicken parmesan and beef steak tagliata, pasta dishes including cacio e peppe and sausage lasagna and specialty pizzas. There are also side dishes including butcher boards, bruschetta and a full dessert menu of treats including tiramisu, cannoli and the gelato of the week.

“This is some of the most fun that we students get to have,” Tubbs said. “We just want to serve you good food. Come out and enjoy.”

For more information, including the numbers for reservations and take out orders, visit the 6th Street Eatery’s Facebook and Instagram pages.

 

Article published by Frank Stanko at Wahpeton Daily News on January 22, 2024.