Micro-credential Program - The Art of Classic French Cuisine

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: June 26-27, 2026

Friday, June 26, 2026
5:30 - 8:00pm  
Saturday Morning, June 27, 2026
8:30am -12:00 pm 
Saturday Afternoon, June 27, 2026
4:00-6:30 pm

The Tony & Libba Rane Culinary Science Center
Food Lab 114, 1st Floor

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.

Day 2, Evening:
Duck L’orange with Pommes Anna and a Red Wine Braised Cabbage
Explore traditional French braising, precision roasting, and timeless sauce work.
 

FAQ 
What time do doors open?
Check in begins 15 minutes prior to class.

What if I have a big group—will we sit together?
There’s no reserved seating. It is a casual outdoor cocktail event atmosphere.

Is food served?
 Parmesan samples and small plates of cacio e pepe will be served.

Where do I park?
Parking – Weekend
Street parking is free on the weekends on the 2nd or 3rd floors of the parking deck adjacent to the Auburn University Hotel & Conference Center and on the street. To find more details about downtown parking, you may visit the City of Auburn’s website. Sometimes finding parking can be a challenge, so please allow yourself enough time. We don’t want you to miss a thing!
 
What is attire?
 Pants, long sleeves & closed toe shoes required in labs. Wear something comfortable that you don’t mind getting a little dirty. No shorts or sandals allowed in the labs. Guests will receive an apron.

What if I have a food allergy concern?     Please email cmyers@auburn.edu ASAP to let us know.