{"monthlySchoolDonationEnabled":true,"callToActionDisplayName":"Sturgis Brown High School","outOfStateSupporters":39.3,"allowSchoolLevelGiving":true,"hasFundedProjects":true,"projectGratitudeData":[{"teacherId":10352977,"projectId":9901899,"letterContent":"The addition of six brand‑new pan sets has made an immediate and meaningful difference in all of my culinary classes—ProStart Culinary Arts 1, 2, and 3, as well as Intro to Foods. These pans have quickly become some of the most‑used tools in our kitchen, and they've elevated both the quality of our labs and the confidence of my students.\r\n We put them to work right away. In ProStart, students used the new pans to prepare a variety of soups and sauces during our foundations unit. The even heat distribution helped them see—and taste—the difference that quality equipment makes. My Intro to Foods students recently completed an ancient‑grain pancake lab, and for many of them, it was the first time they cooked with pans that didn't scorch or stick. One student said, \"These feel like restaurant pans,\" and that sense of professionalism changed the way they approached the entire lesson.\r\n When the students first unboxed the sets and displayed them on the counters, the excitement was instant. Several students asked if we were \"upgrading to chef‑level gear,\" and others immediately started brainstorming what recipes they wanted to try next. The energy in the room was exactly what every teacher hopes for—curiosity, pride, and a genuine eagerness to learn.\r\n As for what's next, my classes are moving into units focused on sautéing, pan‑frying, and sauce development. These new pans will be essential as students learn temperature control, flavor building, and proper cooking techniques. ProStart 2 and 3 students will also begin recipe‑testing for their upcoming menu projects, and having reliable, high‑quality pans allows them to experiment with consistency and presentation in a way they couldn't before.\r\n Your generosity didn't just supply cookware—it strengthened our entire culinary program. These pans are helping students build real industry skills, gain confidence, and take pride in their work. Thank you for investing in their growth and giving them tools that make them feel like true young chefs.","fullyFundedDate":1767760203236,"projectUrl":"project/help-our-students-turn-up-the-heatin-a/9901899/","projectTitle":"“Help Our Students Turn Up the Heat—in a Good Way!”","teacherDisplayName":"Ms. Sulzbach-Bataille","teacherPhotoUrl":"https://storage.donorschoose.net/dc_prod/images/teacher/profile/orig/tp10352977_orig.jpg?crop=958,958,x0,y0&width=272&height=272&fit=bounds&auto=webp&t=1763413283254","teacherClassroomUrl":"classroom/10352977"},{"teacherId":10352977,"projectId":9901439,"letterContent":"The new equipment has transformed every level of my culinary program—ProStart 1, 2, and 3, as well as Intro to Food Concepts. These tools didn't just stock our kitchen they elevated what my students are able to learn, create, and experience each day.\r\n The moment the students walked in and saw the boxes filled with colander sets, thermometers, baking sheets, parchment paper, stainless steel rolling pins, waffle makers, toaster ovens, baking mats, and the two new 4‑tier storage racks, the room lit up. Several students immediately started unpacking boxes and then they started planning what they wanted to cook next. One student in Culinary 2 said, \"We look more like a real professional kitchen now,\" and that excitement carried straight into our lessons.\r\n We've already put the new tools to work. My ProStart 1 students recently completed a baked pasta lab, and the new colanders and thermometers made the process smoother and more authentic. ProStart 2 and 3 students have been practicing advanced baking techniques, and the new baking sheets and mats helped them produce consistent, high‑quality pastries they were proud to serve. Even my Intro to Food Concepts students—many of whom are brand‑new to cooking—felt more confident using the updated pans and waffle makers during their ancient grain waffle labs.\r\n The storage racks have made an immediate difference in our organization and workflow. Students now take ownership of setting up and breaking down their stations because everything has a clear, accessible place. It feels like a true working kitchen.\r\n As for what's next, my classes are preparing for a series of sustainability‑focused cooking labs and a unit on pizza cookery. The rolling pins and baking mats will be front and center as students learn about portion control, menu planning, and cost‑effective production. ProStart 2 students are also beginning a farm‑to‑table project where they'll design a dinner using local ingredients, and the new equipment will help them test and refine their recipes with professional‑level precision.\r\n Your generosity didn't just supply tools—it expanded what my students believe they can accomplish. Thank you for investing in their skills, their confidence, and their future in the culinary world.","fullyFundedDate":1767760203189,"projectUrl":"project/help-us-cook-up-success/9901439/","projectTitle":"\"Help Us Cook Up Success!\"","teacherDisplayName":"Ms. Sulzbach-Bataille","teacherPhotoUrl":"https://storage.donorschoose.net/dc_prod/images/teacher/profile/orig/tp10352977_orig.jpg?crop=958,958,x0,y0&width=272&height=272&fit=bounds&auto=webp&t=1763413283254","teacherClassroomUrl":"classroom/10352977"},{"teacherId":10352977,"projectId":9901220,"letterContent":"We are already putting this new equipment to work in our ProStart culinary arts classroom. Students have been using the materials to practice professional cooking techniques, food safety procedures, and recipe development. We have been using all the equipment for class labs. The kids are happy to have new equipment that is up to industry standards and this helps them cook better in the kitchen. One of our first big projects was catering the Delta Kappa Gamma Luncheon in January. The kids had to plan, prepare, and serve the dishes to the alum. Watching the students apply industry standards in a real professional kitchen was amazing. Several students commented that this was their first time feeling like a \"real chef.\" This was so rewarding to hear and to see.\r\n When the boxes arrived at the classroom the kids were genuinely excited and curious. Some gathered around and wanted to unpack them right away. Many asked questions and some were already brainstorming what labs we could do. Their excitement translated directly into increased engagement and confidence in the kitchen. \r\n What is next, new students' incoming will be working on culinary skills and career readiness, where they will practice knife skills, cooking methods, plating techniques, getting Serv Safe and OSHA certified, and working on teamwork. My outgoing students' will be developing signature recipes, menus, and prepare for competition (in 3 weeks) through the ProStart program. \r\n Thank you for believing in my students and our program. Your generosity has made a direct impact on their education and future opportunities. My students and I are truly grateful for your support and kindness.","fullyFundedDate":1764005413865,"projectUrl":"project/support-future-chefsfuel-our-kitchen/9901220/","projectTitle":"Support Future Chefs—Fuel our Kitchen","teacherDisplayName":"Ms. Sulzbach-Bataille","teacherPhotoUrl":"https://storage.donorschoose.net/dc_prod/images/teacher/profile/orig/tp10352977_orig.jpg?crop=958,958,x0,y0&width=272&height=272&fit=bounds&auto=webp&t=1763413283254","teacherClassroomUrl":"classroom/10352977"}],"pageName":"schoolpage_91993","usesDonorsChoose":true,"infoPageType":"school","demographicsInfo":{"numStudents":845,"numTeachers":44,"percentFrplEligible":31,"percentAsian":0,"percentBlack":0,"percentWhite":88,"percentIndigenous":1,"percentLatinx":4,"showFreeAndReducedPriceLunchInfo":true,"showDemographicsInfo":true,"sourceTooltipString":"the National Center for Education Statistics","gradesServed":"9 - 12","studentTeacherRatio":"19.2:1","demographicsDataSource":"MDR School","equityFocus":false,"titleOne":false,"metroType":"TOWN","ncesMetroType":"RURAL_FRINGE"},"inStateSupporters":60.7,"schoolId":91993,"financialInfo":null,"twitterShareText":"Learn more about Sturgis Brown High School on @DonorsChoose:","schoolName":"Sturgis Brown High School","canonicalPageUrl":"schools/south-dakota/meade-school-district-46-1/sturgis-brown-high-school/91993"}
Join the 56 supporters who believe in this school.
About this school
Sturgis Brown High School is
a rural public school
in Sturgis, South Dakota that is part of Meade School District 46 - 1.
It serves 845 students
in grades 9 - 12 with a student/teacher ratio of 19.2:1.
Its teachers have had 16 projects funded on DonorsChoose.
Public School
Grades 9 - 12
845 Students
44 Teachers
12930 Sd Highway 34Contact info is sourced from our partners at MDR Education, and DonorsChoose updates our site ahead of each school year.
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of students receive free or reduced price lunch
Data about students' economic need comes from the National Center for Education Statistics, via our partners at MDR Education. Learn more
Source: the National Center for Education Statistics
5%
of students are Black, Latino, Native
American, or Asian
Data about school demographics comes from the National Center for Education Statistics, via our partners at MDR Education. The numbers in this chart may not add up to 100% because of limitations in the available data.
Sturgis Brown High School Support on DonorsChoose
Last updated Apr 9, 2026
DonorsChoose makes it easy for anyone to help a teacher in need, moving us closer to a nation where students
in every community have the tools and experiences they need for a great education.
Sturgis Brown High School
$12,254
raised using DonorsChoose
16
projects
funded
11
teachers
funded
56
donors
1
project
for
basic supplies
2
projects for
technology
2
projects for
books
Sturgis Brown High School has received support from
34 individuals from South Dakota and
22 individuals out-of-state.
