Colleges in North Dakota will roll out new three-year bachelor’s degree programs that will help students graduate a year earlier than the traditional four-year track.

The North Dakota Monitor reported that on Jan. 29, the State Board of Higher Education approved the “development of pilot programs for bachelor’s degrees requiring as few as 90 credits, rather than the typical 120 credits,” allowing students to finish their degrees in three years rather than four. 

The pilot program will initially be limited to bachelor of applied science degrees, which are primarily focused on career and technical education. 

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Institutions approved to offer the expedited applied science degrees include ​​Bismarck State College, Dickinson State University, Mayville State University, Minot State University, North Dakota State College of Science, North Dakota State University, the University of North Dakota and Valley City State University to develop up to two pilot programs, the North Dakota Monitor reported. 

The trial run for the pilot program is expected to begin in the fall and could be terminated after the summer 2030 semester if the board does not extend it. 

The pilot program does not currently include bachelor of arts or bachelor of science degrees, such as those in education and health care, though North Dakota University System Deputy Commissioner Lisa Johnson said those programs could be added if the pilot proves successful.

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In a statement to Fox News Digital, Kevin Black, chair of the North Dakota State Board of Higher Education, said that “this policy change marks the SBHE’s support of entrepreneurial approaches in responding to market demands from students and employers. We believe it is critical to provide our institutions with the tools and flexibility to innovate, with the overarching goal of creating faster pathways into the workforce at a lower cost for students and their families.”

Black added, “Importantly, we are not diluting essential educational elements through this initiative, as students would still be required to complete all core curriculum and general education requirements. The reduction of credits would be realized by taking fewer elective courses. Furthermore, the SBHE recognized the need to place guardrails on this type of pilot program.”

Some of the guardrails Black highlighted include allowing up to two pilot programs per institution, limiting the pilot programs to bachelor of applied science degrees, restricting programs that lead to careers that require professional licensing, and focusing on programs aligned with high-demand workforce areas.

Black also mentioned implementing additional tracking of student retention, completion and job placement and increased academic advising.

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What’s the secret to lasting love between a restaurant and its customers?

To find out, I asked four restaurant owners whose businesses have been with them or their families for 50 years or more.

“Don’t cut corners” and “be consistent” are the phrases I heard repeated most often.

There’s also the advantage that long-lasting restaurants have over new ones. As years go by, more customers have special moments — first dates, engagements, baby’s first chicken parm — and that makes the restaurant part of their life story.

“You have to have perseverance, but most important is you have to be a romanticist,” said Rina Tonon. She opened Cafe Cortina 50 years ago this year — the anniversary is in December — with her husband, Adriano Tonon. The secluded Italian restaurant in Farmington Hills is one of our area’s most romantic destinations.

Tonon, who grew up at her Italian-born parents’ restaurant, said to keep a place going for this many decades requires “genuine warmth.”

“Genuine hospitality, warmth and love of people, love of food,” she said. It can’t just be the owners, either, the staff has to have a similar passion. “It’s not an easy business.”

Along with having a staff that treats customers as well as the owners would directly, it helps to have family as part of that staff. Many of the restaurants in the area that have lasted since the 1960s and ’70s could not have continued without the next generation stepping up.

That’s what happened at Troy’s Mon Jin Lau. A destination for Chinese cuisine, sushi, cocktails and its Lunar New Year party each winter, the Troy restaurant was founded in 1969 by Jin and Mon Chin. Their son Marshall Chin took it over years later, and today it is run by his sons Bryan and Brandon Chin.

Bryan Chin says, “Consistency is everything.”

“From the quality of our ingredients to the care we put into every dish, our guests know they can count on the same exceptional experience every time they walk through our doors,” he said. “By never cutting corners and always putting our guests first, we’ve built lasting relationships and earned the trust of our guests for so many years.”

Farther up north in Oakland County, Gino’s Pizzeria and Restaurant also opened in 1969. It’s more casual than Cafe Cortina or Mon Jin Lau, but they’re similar in they’ve been in the same family for decades and they offer space for special events.

Owner Gino Santia knows about the hardships of having a restaurant for so long. The family-style Italian restaurant has persevered through recessions, road construction and even a 2022 fire.

“We went through the hard times like everybody else does, but we endured,” said Santia. His sister and her husband started the business in 1969, naming it after Gino while he was in the service. When he returned home, he ran it with his family, and today his son is on board.

Santia says being part of a tight-knit family and community is one of the things that’s abled Gino’s to continue for so long.

“As far as our lounge goes, we’re very friendly. My son’s got a great personality, and we try to treat everybody kindly. And we try to be fair with our prices. Fair to the customers and fair for us.”

Service and personality will go a long way with customers, but the food must be a home run, too.

“The most common thing I’ve heard from so many people is: I’ve never had a bad meal,” said Nick Piunti, whose family has owned Sibley Gardens in Trenton since the 1930s. “In the rare occurrence that someone does have a bad meal — or more importantly, thinks they’ve had a bad meal — we’ll make it right.”

“I also think having some signature dishes that you can’t get anywhere else, like our steak sammy, for example,” he said. It’s sliced tenderloin from Fairway Packing that’s been sauteed in wine, garlic and beef stock. “Everyone has chicken parm or their version of chicken piccata, but our steak sammy is kind of a unique dish. It’s tough that our signature dish is one of our most expensive to make but people still order it.”

Piunti also echoed what other owners told me about the importance of an invested staff.

“It’s not just myself, or my dad or the managers doing it. It’s everybody that works here that has a lot of pride in what they’re doing. They stay here long, we have a very low turnover, and I think that’s rare for the restaurant industry,” he said, adding that his 93-year-old dad still comes into Sibley Gardens most mornings.

“It’s a real team, a real family feeling.”

Melody Baetens is The Detroit News restaurant critic

mbaetens@detroitnews.com

Where to find the restaurants in this article

Cafe Cortina, 30715 W. 10 Mile, Farmington Hills. (248) 474-3033. cafecortina.com.

Gino’s Pizzeria and Restaurant, 1999 Cass Lake, Keego Harbor. (248) 682-6540. ginospizzakeego.com.

Mon Jin Lau, 1515 E. Maple, Troy. (248) 689-2332.

Sibley Gardens, 916 W. Jefferson, Trenton. (734) 285-1707. sibleygardens.com.

MILWAUKEE – A Milwaukee man accused of stabbing a woman more than 20 times appeared in court Wednesday, where he asked to apologize to the victim’s family.

What we know:

Prosecutors say 39-year-old Mile Dukic killed 44-year-old Amanda Varisco last Thursday inside her home near 36th and National. Investigators said the two lived together and had been in a relationship.

Cuffed to a hospital bed, Dukic appeared by video during the hearing.

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“Is the family of the person who is deceased, who I had relations with, there? If they’re there, I want to say I apologize,” said Dukic, who has been charged with homicide.

Court records show the pair argued before Varisco tried to leave. Prosecutors said Dukic struck her several times and stabbed her repeatedly.

“He, then, sent a text message to her daughter saying, ‘I killed your mom,’” said Gregg Herman, a prosecutor.

The court commissioner set Dukic’s bail at $500,000 cash.

Local perspective:

Advocates tracking domestic violence cases say the killing is part of a troubling pattern in Milwaukee County.

“Extremely concerning that we’ve had so many,” said Carmen Pitre, CEO of the Sojourner Family Peace Center.

Petri said at this point last year, advocates had recorded no domestic violence homicides.

“We started off in a much more violent way this year,” Petri said.

Pitre said she could not pinpoint why the numbers are higher but noted that stress can intensify volatile situations. She added that gaps in housing, food and other basic needs may force people to remain in dangerous environments.

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“Look for someone in your life that feels safe,” Petri said. “We need to invest in healing for everybody, for those that are hurting others and those who are being hurt.”

Petri said community intervention is critical before violence escalates and pointed to several local resources available to those seeking help.

What you can do:

For domestic violence and sexual assault resources, visit the City of Milwaukee’s Community Wellness and Safety page. 

What’s next:

Dukic is scheduled to return to court next week.