Course Restaurant

Course at the Great Plains Culinary Institute, is a student run restaurant. Each semester we feature seasonal fresh items prepared by student chefs, under the supervision of Executive Chef Jade Baber. We are available for dine-in or carry-out.

The Great Plains Culinary Institute at SCC is an accredited program by the American Culinary Federation Education Foundation including ACF Certified Chef Instructors. SCC unveiled the $4.2 million expansion in Spring 2018. State-of-the-art learning spaces and a full-service student-run restaurant await students who want to take their passion for food and create a work of art.

Spring 2024

Meal Dates/Times

Date Time Meal Type Seating
April 3 6 p.m. Banquet Reservation
April 10 6 p.m. Titanic Banquet Reservation
April 17 6 p.m. Be Our Guest Banquet Reservation
April 24 6 p.m. In the Gardan Banquet Reservation
May 9 Last Day Course will be open for the semester

Buffet / Banquet tickets go on sale Feb. 5, 8 a.m.
Price: $35/person
Limited number of tickets available

Online Order Form

Spring 2024 Lunch Menu

Shared Plates

Black Bean Hummus 7 V

Cilantro / extra virgin olive oil / vegetable crudité / grilled pita

Bulgogi Nachos 8*

shaved beef / gochujang cheese sauce / kimchi / calabrian chili peppers / cilantro / scallions / fried wonton chips


Served with choice of side. Gluten-free bun available.

Great Plains Burger 12*

bacon marmalade | mushroom duxelle | onion straw | pepper jack | aioli | greens | house-made sesame bun

Kimchi Chicken Sandwich 11

grilled chicken breast / white cheddar cheese / kimchi slaw / aioli / greens / house-made sesame bun

Tofu Banh Mi Sandwich 11 V

fried tofu / pickled vegetables / spicy aioli / tomatoes / arugula / ciabatta

Hot Beef 12*

jalapeno bacon jam / jalapeno caps / provolone cheese / horseradish sauce / ciabatta


Steak Fries 4 V GF

house-cut russet | parmesan peppercorn ranch

Curried Potato Salad 4 GF

red curry mayo | onion | peanut | cilantro

Seasonal Vegetable 4

ask your server for our current offering

House Salad 4 V GF

greens | carrot | tomato | cucumber | sunflower seed

Soup du Jour 4


Thai Chicken Salad 13 GF

romaine / cilantro / cabbage / scallions / julienne carrots / red peppers / toasted peanuts / tortilla strips / grilled chicken breast / peanut dressing

Chicken Milanese 12* GF

pan fried chicken breast / mixed greens / red onions / toasted pistachios / blueberries / shaved parmesan cheese / blueberry vinaigrette

Risotto 10 V *Add grilled chicken breast +4 V GF

pesto risotto / spinach / roasted cherry tomatoes / spiced chick-peas

Surf and Surf 15*

pan seared salmon / shrimp / bearnaise / asparagus / fingerling potatoes


French Toast Crème Brulee 6 V GF

french toast custard | candied pecan | crème chantilly

Flourless Chocolate Cake 6

whiskey caramel / crème Chantilly / biscochito cookie

V-vegetarian    GF-gluten-free

Gratuity is included in all pricing.

We will happily accommodate any dietary needs or restrictions.

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk for foodborne illness.


Iced Tea 1

Rishi Hot Tea 1
(Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric Ginger)

House Roasted Drip Coffee, reg or decaf 1

Local Partners

Absolutely Fresh Seafood - Omaha, NE

Course Ground Coffee - Lincoln, NE

Micro Gals - Lincoln, NE

Printable menu.

Online order form.

Buffets / Banquets

Buffet / Banquet tickets go on sale Feb. 5, 8 a.m.
Price: $35/person
Limited number of tickets available


April 3, 2024

6 p.m.
Graci Edwards

First Course: Oven Roasted Artichoke Halves
Red onion, caper aioli
Second Course: Spring Mix Salad
Honey tarragon vinaigrette, sunflower seeds, cranberry, carrot, cucumber
Intermezzo: Grapefruit Sorbet
Citrus fruit caviar
Main Dish: Baked Salmon Filet
Mustard brown sugar glaze, risotto, fig, asparagus
Dessert: Pomegranate Sponge Cake
Freeze dried peaches, candied rosemary

Titanic Banquet

April 10, 2024

6 p.m.
Isidro Lopez-Aguado

Swedish Bread
Spiced rum butter
Foie Gras Crostini
Foie Gras, Toasted Baguette
English Pea and Potato Soup
English peas, mint, onion, potato, sour cream
Punch Romaine
Dry Champagne, orange, lemon
Sirloin Steak
Pan Seared Sirloin steak, bearnaise sauce, buttered chateau potato, grilled asparagus, meat glaze
Chartreuse Gel with Peach
Chareuse Jello, Italian Meringue, Peach slice

Be Our Guest Banquet

April 17, 2024

6 p.m.
Ashlyn Kaup

Pastry choux, gruyere, chicken filling
French Onion Soup
Caramelized onions, gruyere, french bread
Mango Sorbet
Mango, lychee fruit caviar
Beef Ragu
Pappardelle, parmesan, basil
Baked Alaska
Chocolate cake, rose ice cream, toasted meringue

In the Garden Banquet

April 24, 2024

6 p.m.
Sophie Thompson

Focaccia with Apricot Blueberry Jam
Heirloom tomato, garlic, basil, thyme, sea salt
Root Profusion
Chevre, breadcrumb, chiles, root vegetables
Opulence Salad
Burrata, pistachio, arugula, blood orange
Kale-iflower Soup
Cauliflower, kale, pepita, cream, parmesan
Duck Carica
Fig, fennel, walnets, duck sauce, duck breast
Mint Lavendar Tiramisu
Candied lemon slice, lilac, mascarpone cream

Course restaurant offers a unique venue for private celebrations such as birthday gatherings, retirement celebrations, rehearsal dinners and even fundraising events. Our space accommodates up to 65 guests for seated dinners and up to 75 for cocktail hour and open house-style gatherings.

Event requirements: $300 non-refundable deposit as well as a $500 minimum for all events.

Please contact us at for more information regarding menus, availability and pricing.