Course

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. Course is open to students, staff or the public for dine-in or carryout options. Please check the hours tab for our current hours. 

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 2025

Meal Dates/Times

Date Time Meal Type Seating
Feb. 3-May 8
Monday-Thursday		 11 a.m.-2 p.m. Lunch Menu Walk-in
Mar. 10-Mar 13 Closed - Spring Break    
Mar. 24-Mar. 25 Closed    
Apr. 7 Closed    
May. 8 Last Day Course will be open for the term

Lincoln Campus Parking Map
Driving Directions

Spring 2025 Lunch Menu

Shared Plates

Polenta Medallions 9 GF

red wine braised beef | gorgonzola | microgreens

Salmon Cakes 9

honey mustard aioli | chives

Handhelds

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

Great Plains Burger 14

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

Reuben 14

corned beef | russian dressing | swiss cheese
sweet kraut | toasted rye bread

Burrata Caprese 13 V

burrata | arugula | sliced tomatoes | pesto aioli
balsamic glaze | toasted Italian baguette

Black Bean Burger 13 V

smoked corn relish | onion straw | honey-sriracha aioli
arugula | provolone | house-made sesame bun

Hot Honey Flatbread 12

pesto aioli | fontina cheese | tomatoes | chicken
hot honey | arugula

Entrees

Salmon 18

pan-seared salmon | mushroom compote | couscous
lemon garlic oil | microgreens

Steak Elote Salad 16 GF

marinated flank steak | elote | mixed greens
cotija cheese | tortilla strips | chili lime crema | tajin

Drunken Noodles 14 V *sub grilled chicken breast +3*

fried tofu | carrot | bell pepper | onion | zucchini
mushroom | black bean hoisin sauce | rice noodle
sesame | toasted cashew

Pork Loin 17 GF

grilled pork loin | peanut butter sauce
bacon peanut brittle | maple black pepper grits
microgreens

Sides

Steak Fries 4 V GF

house-cut russet | parmesan peppercorn ranch

House Salad 4 V GF

greens | carrot | tomato | cucumber | sunflower seed

Seasonal Vegetable 4

ask your server for our current offering

Soup du Jour 4

ask your server for our current offering

Curried Potato Salad 4 GF

red curry mayo | onion | peanut | cilantro

Sweets

Lemon Raspberry Tart 6 V

white peach coulis | tuille | crème chantilly

Seasonal Crème Brulee 6 V GF

Ask your server for our current offering

V-vegetarian    GF-gluten-free

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.

Beverages

Iced Tea 2

Lemonade 2

Rishi Hot Tea 2 
Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric Ginger | Blueberry Hibiscus

House Roasted Coffee, regular or decaf 2

Local Partners

Absolutely Fresh Seafood - Omaha, NE

Course Ground Coffee - Lincoln, NE

Microgreen Gals - Lincoln, NE

Please call 402-437-2727 for reservations.

Printable Menu

Online Order Form

Lincoln Campus Parking Map
Driving Directions

Spring 2025 Banquets

Online Order Form

Wednesday, February 12
  • Time: 5:45-8 p.m.
  • Meal Type: Balkan Cuisine by Ory
  • Seating: Reservation
Thursday, February 13
  • Time: 5:45-8 p.m.
  • Meal Type: BBQ by Scotty
  • Seating: Reservation
Wednesday, February 19
  • Time: 5:45-8 p.m.
  • Meal Type: Trip to South America by Susie
  • Seating: Reservation
Thursday, February 20
  • Time: 5:45-8 p.m.
  • Meal Type: Lena's Banquet
  • Seating: Reservation
Wednesday, February 26
  • Time: 5:45-8 p.m.
  • Meal Type: Henry's Banquet
  • Seating: Reservation
Thursday, February 27
  • Time: 5:45-8 p.m.
  • Meal Type: Chioatee's Table by Emma
  • Seating: Reservation
Wednesday, March 5
  • Time: 5:45-8 p.m.
  • Meal Type: European Tour Buffet
  • Seating: Reservation
Thursday, March 6
  • Time: 5:45-8 p.m.
  • Meal Type: Korean Street Food Buffet
  • Seating: Reservation
Wednesday, March 19
  • Time: 5:45-8 p.m.
  • Meal Type: Picnic by Megan
  • Seating: Reservation
Thursday, March 20
  • Time: 5:45-8 p.m.
  • Meal Type: The Bold Harvest by Kenny
  • Seating: Reservation
Wednesday, March 26
  • Time: 5:45-8 p.m.
  • Meal Type: Jack's Banquet
  • Seating: Reservation
Thursday, March 27
  • Time: 5:45-8 p.m.
  • Meal Type: Ratatouille by Andy
  • Seating: Reservation
Wednesday, April 2
  • Time: 5:45-8 p.m.
  • Meal Type: Kortney's Banquet
  • Seating: Reservation
Thursday, April 3
  • Time: 5:45-8 p.m.
  • Meal Type: Murder Mystery by Logan
  • Seating: Reservation
Wednesday, April 9
  • Time: 5:45-8 p.m.
  • Meal Type: A Night in Italy Buffet
  • Seating: Reservation
Thursday, April 10
  • Time: 5:45-8 p.m.
  • Meal Type: Surf and Turf Buffet
  • Seating: Reservation
Wednesday, April 16
  • Time: 5:45-8 p.m.
  • Meal Type: Spring by Jenna
  • Seating: Reservation
Thursday, April 17
  • Time: 5:45-8 p.m.
  • Meal Type: Ode to Nancy by Kenzie
  • Seating: Reservation
Wednesday, April 30
  • Time: 5:45-8 p.m.
  • Meal Type: Alice in Wonderland by Jo
  • Seating: Reservation
Thursday, May 1
  • Time: 5:45-8 p.m.
  • Meal Type: Casino Night by Tessa
  • Seating: Reservation
Wednesday, May 7
  • Time: 5:45-8 p.m.
  • Meal Type: Brazil by Fernanda
  • Seating: Reservation
 

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 course@southeast.edu for more information regarding menus, availability and pricing.