Culinary Trips

2026 Culinary Trip

Rythms & Roux: A Journey Through New Orleans

January 4-10, 2026

Trip Highlights: 

  • Haunted Cemetery Tour
  • French Quarter Walking Food Tour
  • Oak Alley Plantation Tour
  • Steamboat Jazz Dinner Cruise
  • WWII Museum
  • Cajun Cooking Class
  • Commanders Palace
  • Dinner Sazerac House Tour (ages 21+)


Earn General Education Credits While Learning Through Travel!

 

 


 

Past Culinary Trips

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Past Culinary Trips
Ireland, 2025

Trip coming soon! 

June 3 - 11, 2025


Trip Highlights: 

  • Trinity College Library
  • St. Patrick’s Cathedral
  • Rock of Cashel
  • Blarney Castle
  • Cobh Heritage Centre
  • Bunratty Folk Park and Castle
  • Cliffs of Moher
  • Dublin Bridge at Sunset
Nashville, 2025

January 5-11, 2025

Nashville: Hot Chicken & Hot Country Nights

 

Trip Highlights: 

  • The Original Prince’s Hot Chicken
  • The Grand Ole Opry
  • Country Music Hall of Fame
  • RCA Studio B Tour
  • Walking Food Tour
  • Goo Goo Chocolate Tasting and Candy Making Class
  • Jack Daniel’s Distillery Tour

 

Bavaria, Tyrol, and Switzerland, 2024

May 20-27, 2024

Germany, Austria, Liechtenstein, and Switzerland

 

Trip Highlights: 

  • Swiss Food and Pastimes
  • Innsbruck Hofkirche
  • Neuschwanstein Castle
  • Wieskirche
  • Munich by Bike
  • BMW World
  • Olympic Park Munich
  • Dachau Concentration Camp Memorial
  • German Sausage Dinner

 

Miami, 2024

January 1-6, 2024

The Cuban Influence on Southern Florida

 

Trip Highlights: 

  • Cuban Coffee
  • Cuban Cigar Culture
  • Authentic Cuban Cuisine
  • Cuban Music, Dance and Art
Japan, 2023

May 17-25, 2023

 

Trip Highlights: 

  • Tokyo Tour with Guide
  • Meiji Shrine
  • Lake Ashi Boat Ride
  • Hakone Komagatake
  • Ropeway
  • Mount Fuji Kawaguchiko 5th Station
  • Atsuta Jingu Shrine
  • Kiyomizu-dera Temple
  • Japanese Tea Ceremony
  • Kinkakuji Temple
  • Fushimi Inari Taisha
  • Shrine
  • Nara Park
  • Todaiji Temple
  • Osaka Castle
  • CupNoodles Museum
  • Osaka Ikeda
Italy, 2018

May 8-17, 2018

A Taste of Italy

graphic outlining details of Annual Culinary Scholarship Dinner

NDSCS Culinary Arts to Host 5th Annual Scholarship Dinner on March 6

02-26-2025
Experience a Night of Fine Dining While Supporting Future Culinary Professionals

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student chef dumping cooked shrimp into bucket of ice to blanch.

NDSCS Culinary Arts Restaurant – 6th Street Eatery – Now Open!

01-24-2025
The 6th Street Eatery, located inside NDSCS’s Hektner Student Center, has officially launched its 2025 season. This year’s menu, packed with Cajun flavor, is sure to spice things up from 5-7 p.m. on Tuesdays and Thursdays through March 4th.

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photo of menu and food from the Scholarship Dinner

NDSCS Culinary Arts Hosts Successful Scholarship Dinner

03-13-2024
Fundraiser held to benefit NDSCS Culinary Arts students

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Food at scholarship dinner

NDSCS Culinary Arts raises funds through Scholarship Dinner

03-20-2023
Fundraiser held to benefit NDSCS Culinary Arts students

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NDSCS Culinary Arts Department incorporates local products

Culinary Arts students with donations
10-21-2020

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 6th 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.

Benjamin Whitmore

Benjamin Whitmore receives Excellence in Innovation and Adaptive Education Award from Tri-College University

09-11-2020
Benjamin Whitmore from North Dakota State College of Science was selected for the award for his excellence, innovation, creativity and successful use of advanced technology in producing high quality education under the challenge of limited time allowed for successful transition to a fully distance delivery classroom as a result of the global pandemic.

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