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 Michael Vandenberg. We are available for dine-in or
carry-out. Visit our online ordering.
Course will be open Tuesday–Thursday 11 a.m.–2 p.m. during the summer term.
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 with a ribbon cutting ceremony 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.
Course will be open for lunch beginning June 1-July 28, 2021 during the summer term.
Beginning June 1, Course will be open Tuesday-Thursday during the summer term.
creamy mint pesto | spicy muhammara | chive oil
house-smoked ham | grilled pineapple | jalapeno
crispy shallot | red pesto cream cheese | mozzarella
Served with choice of side. Gluten-free bun available.
bacon marmalade | mushroom duxelle | crispy onion | pepper jack | aioli | greens | house-made sesame bun
house-smoked pastrami | whole-grain mustard aioli | gruyere | house-made dark rye
apricot-ancho bbq | grilled pineapple salsa | crispy shallot | aioli | arugula | house-made split-top bun
tahini yogurt sauce | cucumber tabbouleh | romaine | spicy muhammara | feta | house-made pita
house-cut russet | parmesan peppercorn ranch
red curry mayo | onion | peanut | cilantro
ask your server for our current offering
greens | carrot | tomato | cucumber | sunflower seed
sweet corn edamame succotash | grilled pineapple salsa |
hazelnut romesco | chive oil | microgreens
grilled zucchini | herbed freekeh | marinated tomato | chickpea |
cucumber tabbouleh | feta | candied hazelnut | crispy shallot | green goddess dressing
grilled chicken breast | sundried tomato pesto | sunflower seed |
fresh basil | mozzarella | mixed greens | balsamic vinaigrette
graham cracker crust | raspberry coulis | white chocolate shard
gluten-free crust | lemon curd | blueberry compote |
crème chantilly | candied hazelnut | fresh mint
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
Iced Tea 1
Rishi Hot Tea 1(Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric
House Roasted Drip Coffee 1
House Roasted French Press Coffee 3
San Pellegrino Sparkling Water 1.5
Absolutely Fresh Seafood - Omaha, NE
Course Ground Coffee - Lincoln, NE
Sweet Minou Chocolate - Lincoln, NE
TD Niche Pork - Elk Creek, NE
Our student banquet dinners will resume in the fall... use the sign up form to receive email updates from Course Restaurant and The Great Plains Culinary Institute.
No special events scheduled at this time. Please check back.