Join us for a variety of educational and recreational events at the Tony & Libba Rane Culinary Science Center! Wine tastings, cooking classes and other special events will be offered to the public throughout the year. Learn how to pair wines with your meal. Experiment with flavor. Rub elbows with professional chefs. The Horst Schulze School of Hospitality Management is eager to provide incredible opportunities for the community to enjoy its resources. Sign up for one or more of our upcoming events below. More events to come!
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!
If you’re coming from out of town, take advantage of the 20% discount offers at our hotels, The Laurel Hotel and Spa and Auburn University Hotel & Dixon Conference Center.
Are you ready to roll up your sleeves and explore the delicious world of pasta-making? This hands-on culinary experience is perfect for food lovers and hospitality enthusiasts who want to elevate their skills. Over three engaging classes, you’ll learn everything from crafting handmade pasta to creating classic sauces like Bolognese and Basil Pesto.
Dates: May 16-17, 2025
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30-11:00 a.m.
Saturday afternoon 4:00-6:30 p.m.
$495 per person, includes all sessions
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Learn how to master multiple proteins utilizing different cooking methods. Chef Eric Rivera will teach you to confidently cook these main entrée components in a series of hands-on culinary classes. From chicken to steak to salmon to pork, you will grow your cooking skills and add new recipes to your repertoire.
Dates: June 13-14, 2025
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30-11:00 a.m.
Saturday afternoon 4:00-6:30 p.m.
$495 per person, includes all sessions
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Join us on the greenspace of the Tony & Libba Rane Culinary Science Center for an exciting, live Parmesan wheel cracking, cutting and tasting with Chef Eric Rivera! The aged Parmesan wheel will be ceremonially cracked and served with a tasting of three Italian wines. Chef will prepare authentic cacio e pepe samples atop the cut wheel – infusing a flavor that cannot be replicated by pre-grated cheese.
What to expect:
- A ceremonial demonstration of Parmesan wheel cutting.
- Tasting of cheese with three different Italian wines
- A chance to taste fresh cacio e pepe tossed in the wheel!
- A lovely evening out on the greenspace
You may take home your own piece of Parma by purchasing half and full pound chunks of the wheel.
About the Guest Speakers: Executive Chef Eric Rivera is an Auburn culinary instructor and Alabama Restaurant and Hospitality Association's 2022 Chef of the Year
Tuesday, May 13th, 2025
5:30pm - 7:00pm
Cutting Show at 6:00 p.m.
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Join us for an exclusive Herradura Tequila tasting just in time for Cinco de Mayo! Experience the rich flavors of five premium tequilas and enjoy the mother of all tequila cocktails -- a margarita! While you learn about this agave plant-based spirit, light snacks will be served. Plus, you can take home swag courtesy of United Johnson Brothers. Get your tickets now! Cheers!
About the Guest Speakers: Ulises Echeverry is a dedicated hospitality professional with over 30 years of experience in the industry. For the past 11 years, he has been with United Johnson Brothers, where he has spent 8 years focusing on spirits. Ulises's extensive background and expertise in beverage distribution and hospitality make him a respected figure in his field.
Thursday, May 1, 2025
6:00pm - 7:00pm
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Join us this summer for an exciting Teen Culinary Boot Camp at AU! Over the course of three hands-on days, teens aged 13-19 will learn the fundamentals of cooking, knife skills, food safety, and techniques to make meals better than takeout!
There are two session daily.
Morning session – 9 am to 12:30 pm
Afternoon session – 1:00 pm to 4:30 pm
Led by Chef Ana Plana, this immersive experience will cover:
✔ Knife skills
✔ Cooking methods: steaming, pan frying, dry cooking & more
✔ Safety & sanitation
✔ Weights, measures & equipment
✔ Tasting while cooking
About the Speaker
Chef Ana Plana, BA, ME, is a lecturer at Auburn University in the Horst Schulze School of Hospitality Management. She has extensive experience in culinary instruction and a background in catering. Because of her sustainability focus, Chef Plana has had the honor of being selected to attend the James Beard Chef Action Summit.
July 15-17, 2025
Morning session
9am - 12:30pm
Afternoon session
1:00pm - 4:30pm
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The Horst Schulze School of Hospitality Management invites the community to a variety of wine tasting classes with Master Sommelier Thomas Price in the fall 2024 semester. Guests will learn about the wines and tasting techniques in a fun, casual class environment. Tickets are $60-$75 per person, depending on content, and may be purchased online. Guests must be 21 or older and show proof of ID. Guests will taste various wines accompanied by light snacks.
Master Sommelier Thomas Price has spent the last 35 years working in some of Seattle’s most prominent restaurants, including his own. Shortly after obtaining his Master Sommelier certificate in 2012, Price joined Jackson Family Fine Wines as National Director of Wine Education, in addition to working with Auburn University’s Hospitality Management program as a visiting sommelier over the last eight years. Read more about Mr. Price’s journey in this feature from Wine Spectator.
These classes are basic wine appreciation classes that feature a different country or theme each month. Guests will taste various wines accompanied by light snacks.
ABC’s of White Wines:
Anything But Chardonnay!
Saturday, May 3, 2025
3:00 pm
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