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.

Summer 2024

Meal Dates/Times

Date Time Meal Type Seating
Beginning June 4
11 a.m.-2 p.m. Lunch Menu Walk-in
June 27 Closed    
July 4 Closed    
July 25 Last Day Course will be open for the term

Online Order Form

Lincoln Campus Parking Map
Driving Directions

Summer 2024 Lunch Menu

Shared Plates

Flatbread 7 V

bruschetta / mozzarella / arugula / balsamic glaze

Shrimp Cakes 8

arugula / chili aioli / limes


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

Great Plains Burger 13*

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

Eggplant and Prosciutto 15

fried eggplant / prosciutto / parmesan / fig jam / toasted hoagie

Caprese Chicken 14*

marinated grilled chicken / mozzarella / roasted marinara / pesto / balsamic glaze / house-made sesame bun

Portabella Philly 11 V

sauteed portabella / asiago-rosemary cream sauce / romesco / onion straws / toasted hoagie

Tacos 11*

blackened chicken / mango pico de gallo / chipotle lime crema / cotija cheese / corn tortillas


Steak Fries 4 V GF

house-cut russet | parmesan peppercorn ranch

Moroccan Lentil Carrot Salad 4 V GF

lentils / carrots / pepitas / raisins / spiced dressing

Seasonal Vegetable 4

ask your server for our current offering

House Salad 4 V GF

greens | carrot | tomato | cucumber | sunflower seed


Tuscan Pasta 13 Add grilled chicken +4

roasted tomatoes / smoked mushrooms / spinach / white wine cream sauce / house-made pasta / parmesan / fried basil

Caesar Salad Croquettes 13*

chicken croquettes / caesar dressing / spinach puree / romaine leaves / parmesan

Eggs Benedict 15* GF

parmesan and herb hashbrowns / soft egg / dijon hollandaise / prosciutto / asparagus / microgreens

Schnitzel 13*

pork schnitzel / lemon caper cream sauce / spaetzle / braised kale / microgreens

Summer Salad 14 V GF Add grilled chicken +4

kale / candied walnuts / mango / fresh berries / cucumber / feta / honey mango vinaigrette


Lemon Curd Tart 6 V

raspberry coulis / berry caviar / crème chantilly

Ice Cream Sundae 6 V

cheesecake ice cream / blueberry compote / graham cracker crumbs / 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.


Iced Tea 1

Lemonade 1

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

House Roasted Drip Coffee, reg or decaf 1

Local Partners

Absolutely Fresh Seafood - Omaha, NE

Course Ground Coffee - Lincoln, NE

Microgreen Gals - Lincoln, NE

Printable Menu

Online Order Form

Lincoln Campus Parking Map
Driving Directions

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.