South Dakota High Schools See Record ProStart Enrollment

Culinary arts participation hits a new high as two additional schools join the statewide training initiative.

Updated on Oct. 21, 2026 in Secondary Education

Bold vector editorial illustration of a whisk and chef knives on a cutting board, representing culinary education. — South Dakota high schools have hit record enrollment in the ProStart culinary program, with two new schools joining the hospitality training initiative. AI Illustration. Upload story photo >

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South Dakota high schools have reached record participation in the ProStart culinary arts program. Elkton and Lower Brule High Schools have joined the network for the first time.

Why it matters

The program provides students with early exposure to industry careers in the culinary and restaurant sectors. By training in both front and back-of-the-house operations, participants gain foundational experience for future professional roles.

The ProStart program currently operates across 28 different communities in South Dakota. The comprehensive curriculum spans a duration of two years.

The players

South Dakota Retailers Association

This organization coordinates the ProStart program and represents various retail businesses across the state.

Elkton High School

This educational institution is offering the ProStart program for the first time during the current school year.

Lower Brule High School

This school has implemented the ProStart culinary curriculum for its students for the inaugural time.

The details

Coordinated by the South Dakota Retailers Association, the curriculum covers restaurant management alongside traditional culinary arts. Students receive hands-on instruction in both front-of-the-house and back-of-the-house operations to prepare for the hospitality industry.

The record participation is occurring throughout the 2026-2027 school year.

Culture Shift

The expansion follows the National Restaurant Association's ProStart national career-building standards to build a pipeline for the hospitality industry. This shift reflects a growing societal focus on vocational training as a viable alternative to traditional post-secondary paths.

Students at participating high schools gain direct access to professional training that can streamline their entry into the restaurant workforce. This initiative provides local families with a tangible educational opportunity that focuses on career readiness and industry-standard skills.

The takeaway

This growth highlights how state associations are increasingly bridging the gap between high school classrooms and professional culinary environments. Students interested in these careers should contact their guidance counselors to confirm local course availability.