LINCOLN – Southeast Community College culinary students have been preparing and serving meals at SCC weekly for about thirty years. Every week they hold one luncheon and one dinner.
These events are not only for SCC students and faculty; they are also open to the public.
Information for these events is posted around the school and sent through direct mail as well as email.
These meals have been important to SCC for three decades. The culinary students get a chance to use their skills in the kitchen, serving and learning to work on a budget.
All the food served is prepared completely by the students who are in the process of becoming professionals.
The meals being prepared are skilled dishes, not everyday weeknight meals. For example, being served for lunch on Thursday, Nov. 1, were honey garlic pork ribs, and for dinner, slow smoked baby back ribs were served.
For fall quarter of 2012, the luncheons and dinners will be held on Thursdays. Lunch is served at 12 p.m. and dinner is served at 6:30 p.m.
Before attending one of the scheduled meals, a reservation needs to be made as well as a payment.
Reservations need to be made about two to three days in advance, but seats fill fast, so more time would be recommended.
Payments are accepted in the forms of cash or check. Luncheons are $13 per person and dinners are $22 per person. (Tip and tax is included.)
The wait staff serving at these events are the students as well. Interacting with the customers they are serving is a key part of the culinary business.
“The proceeds collected from each meal is the budget the students work with. They use this money to purchase the supplies for each event,” says Marcia Blender, the Division Secretary at SCC.
The meals take place in two classrooms at the college and are organized by Blender, who can be contacted for reservations.