Apr 18, 2024  
2020-2021 Catalog 
2020-2021 Catalog [ARCHIVED CATALOG]


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

or the College Admissions Office
Lincoln 402-437-2600, 800-642-4075 ext. 2600

The American Culinary Federation Logo ImageThis program’s Culinary and Baking/Pastry Focuses are accredited by the American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095


Great Plains Culinary Institute Logo ImageCourse Restaurant Logo Image

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.