2020-2021 Catalog [ARCHIVED CATALOG]
Culinary/Hospitality
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Lincoln Campus (some core courses online)
Types of Jobs Available
Baking/Pastry graduates may find employment in hotels, fine dining establishments, grocery stores, bakeries, retirement centers and other eating establishments.
Culinary Arts graduates cook in clubs, hotels, retirement centers, fine-dining restaurants and catering services.
Hospitality Management graduates work in institutions, family restaurants, fast food, health care and hotels performing supervision or entry-level management.
Program Entry and Awards
This program is located on the Lincoln Campus and accepts new students each term. Part-time students are admitted on a space-available basis.
Special Program Requirements
All Culinary/Hospitality students must obtain a Lincoln-Lancaster County Food Handlers and Responsible Beverage Server/Seller permit.
Students are required to purchase a professional uniform and appropriate shoes, and provide their own transportation to off-campus practicum and co-op learning sites. A minimum grade of “C” is required for all required Culinary/Hospitality program courses. A minimum grade of “C” is required for all courses which serve as prerequisites before students may advance to the next course in the sequence.
For more information contact:
Robert Epps, Program Director
402-437-2526, 800-642-4075 ext. 2526
repps@southeast.edu
or the College Admissions Office
Lincoln 402-437-2600, 800-642-4075 ext. 2600
 This program’s Culinary and Baking/Pastry Focuses are accredited by the American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095
 
The Great Plains Culinary Institute is home to SCC’s Culinary/Hospitality program. It also houses Course restaurant, an upscale dining establishment operated by students that is open to the public for lunch and dinner.
Awards
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