Culinary Weekend Micro-credential Program
The Culinary Weekend Micro-credential Program offers opportunities for individuals to increase their knowledge in focused, specific topics within culinary sciences and hospitality. The weekend includes three in-depth classes that will refine and expand your culinary skills, while being a perfect opportunity for a weekend getaway as a couple, with friends or on your own! Micro-credentials are excellent for students and professionals who want to upgrade their skills through hands-on education. Enrollment is for all classes in the series.
Earn a digital badge, a certificate of completion and an Auburn apron!
- Aspiring chefs, food enthusiasts, and hospitality professionals.
- Individuals looking to expand their culinary repertoire or enhance their resumes.
- Couples, friends and individuals
- Three hands-on classes.
- A total of 8.5 hours of learning, cooking, and dining.
- Open to everyone (Auburn University enrollment is NOT required)
- Non-credit program
Dive into a weekend of culinary discovery with The Art of Seafood, an immersive, hands-on exploration of the ocean’s most captivating flavors. Over three engaging sessions, you’ll master techniques from poaching and searing to curing, marinating, and grilling—while creating dishes that highlight the beauty and versatility of seafood. From Calabrian chili-marinated Gulf shrimp to silky Scottish salmon lox, vibrant ceviche, and an elegant poached halibut finale, this experience is designed to expand your skills and delight your senses. Whether you’re looking to refine your craft or simply savor something extraordinary, this unforgettable weekend promises inspiration, confidence, and plenty of delicious moments.
Dates: May 29-30, 2026
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30 a.m.-12:00 p.m.
Saturday afternoon 4:00-6:30 p.m.
What You Will Learn
Day 1:
Calabrian Chili-marinated Gulf Shrimp with Lemon Creme Fraiche
Build bold flavor through marinating and balance heat with bright citrus.
Pan-seared Scallops with English Pea Puree & Chorizo, Succotash and Citrus Crema
Master the art of achieving a perfect golden sear and pairing seafood with vibrant seasonal vegetables.
Day 2
Morning:
Scottish Salmon Lox Benedict with Hollandaise
Explore curing techniques and create a refined brunch classic with silky textures.
Classic Ceviche with Crispy Plantain Chips
Learn the fundamentals of acid “cooking” and crafting fresh, balanced coastal flavors.
Evening:
Poached Halibut with Lobster Mashed Potatoes, Grilled Broccolini, Roasted Tomato and Beurre Blanc
Practice gentle poaching and elevate seafood with luxurious sauces and sides.
Skills & Key Lessons:
Grilling Seafood, Shrimp Preparation, Searing Seafood, Curing Seafood, Poaching Seafood, Marinating
Cost: $495 per person, includes three classes, wine, digital badge, micro-credential certificate and Auburn University apron
Step into the timeless world of French gastronomy with The Art of Classic French Cuisine, a weekend designed to immerse you in the revered techniques and iconic dishes that define France’s culinary legacy. Across three richly engaging sessions, you’ll prepare classics such as escargot with garlic herb butter, perfectly seared steak frites, a beautifully composed Salade Niçoise, and an elegant tomato tart—culminating in a showstopping Duck L’orange with Pommes Anna. Along the way, you’ll build confidence in essential skills like frying, braising, grilling, and baking, all while savoring the flavors and finesse that make French cooking so beloved. Whether you’re deepening your culinary repertoire or discovering these traditions for the first time, this weekend promises inspiration, mastery, and unforgettable meals.
Dates: June 26-27, 2026
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30 a.m.-12:00 p.m.
Saturday afternoon 4:00-6:30 p.m.
What You Will Learn
Day 1
Escargot with Garlic Herb Butter & Toasted Brioche
Discover the foundations of French flavor-building and classic bistro presentation.
Steak Frites with Peppercorn Cream
Refine pan-searing, sauce-making, and multi-component dish execution.
Day 2
Morning
Salade Niçoise (Composed Salad with Tuna, Eggs, Vegetables) and Classic French Vinaigrette
Learn the structure of a composed salad and the balance of acidity, texture, and coloring, and the technique behind crisp, golden pommes frites.
Tomato Tart (Tarte à la Tomate)
Practice French savory baking and create a rustic yet elegant tart with layered flavors.
Evening
Duck L’orange with Pommes Anna and a Red Wine Braised Cabbage
Explore traditional French braising, precision roasting, and timeless sauce work.
Skills: Frying, Braising, Grilling, Baking, Classic French Cuisine
Cost: $495 per person, includes three classes, wine, digital badge, micro-credential certificate and Auburn University apron
Accommodations
For those wishing to make a full evening of it, guests may also take advantage of The Laurel Hotel & Spa’s overnight package allowing them to truly “take the elevator home.”
ABOUT THE CHEF
Chef Eric Rivera
Manager, Culinary Incubator
Adjunct Faculty, Auburn University
Chef Eric Rivera serves as Manager of the Culinary Incubator and as Adjunct Faculty for the Auburn University culinary program, sharing his rich knowledge and experience with the next generation of culinary professionals. Eric’s accolades include being named 2022 Chef of the Year and MGM Impact Maker.
In addition to his culinary achievements, Chef Eric established a successful culinary and arts exchange with Montgomery and Alabama’s sister city of Pietrasanta, Italy, fostering cultural collaboration. He is an experienced entrepreneur, having owned multiple restaurants and businesses. In his leisure time, Chef Eric enjoys working on home projects, golfing, fishing, and spending quality time with his children Carter, Lorelai, and Emma.
