Course
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.
Lincoln Campus8800 O St.
Lincoln, NE 68520-1227 Please call 402-437-2727 for reservations.
Summer 2026
Open Tuesdays - Thursday
Meal Dates/Times
| Date | Time | Meal Type | Seating |
|---|---|---|---|
| May 26th - July 16 | 11 a.m. - 2 p.m. | Lunch Menu | Walk-in |
Summer 2026 Lunch Menu
Shared Plates
Korean Meatballs 10*
korean bbq | kimchi | sliced baguette | scallions toasted sesame seeds
Zucchini Fritters 9 V GF
creamy mint pesto | spicy muhammara | chive oil microgreens
Handhelds
Served with choice of side. Gluten-free bun available.
Great Plains Burger 16*
special sauce | white cheddar cheese | onion straws greens | house-made sesame bun
Fried Chicken Sandwich 15*
hand-breaded chicken breast | miso slaw maple-ginger glaze | spicy hoisin aioli house-made
sesame bun
Croque Madame 15*
ham | herb Dijon | gruyere | mornay sauce fried egg | toasted sourdough
Entrees
Southwest Salad 18 GF*
grilled carne asada | black bean and corn salsa tomato | carrot | cotija | tortilla
strips | cilantro mixed greens | honey-chipotle vinaigrette
Chicken Piccata 17 GF*
pan-fried chicken breast | fried parmesan polenta cake roasted vegetable medley |
lemon-caper butter sauce microgreens
Cajun Pasta 19
shrimp | crawfish | corn | bell peppers | andouille farfalle pasta | white wine cream
sauce shaved parmesan | 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
Curried Potato Salad 4 V GF
red curry mayo | onion | peanut | cilantro
Sweets
Lemon Curd Parfait 7 V
gingersnap crumbles | seasonal berries
candied lemon | crème chantilly
Peach Bourbon Crème Brulee 7 V
rich vanilla custard | peach bourbon compote
candied pecans | crème chantilly
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 2.50
Lemonade 2.50
Rishi Hot Tea 2.50
Earl Grey | Peppermint | Jasmine
Yuzu Peach Green | Turmeric Ginger
House Roasted Coffee; Regular or Decaf 2.50
Local Partners
Absolutely Fresh Seafood - Omaha, NE
Course Ground Coffee - Lincoln, NE
Our Banquet and Buffet Operations class offers events open to the public on Wednesday and Thursday evenings at 5:45 pm in the fall and spring terms. Tickets can be purchased online through our online order form.
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.