Micro-credential Program - The Art of Proteins

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, June 13, 2025
5:30 - 8:30pm  
Saturday Morning, June 14, 2025
8:30am -11:00 am 
Saturday Afternoon, June 14, 2025
4:00-6:30 p.m.

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

What You Will Learn
Confidence with Chicken: It’s all about juicy chicken! We will learn how to sear and roast chicken perfectly, serving it up with classic English pea risotto.

The Perfect Steak: Learn to cook steak in a cast iron skillet and how to grill a steak to perfection. We will also explore tasty uses for Hasselback potatoes.

Cooking with Salmon: Discover the surprisingly easy methods of sous vide and searing salmon, topped with a lemon caper butter sauce and crispy potatoes.

Elevated Pork: The all-star techniques to create prosciutto-wrapped pork tenderloin and stuffed pork chops will take your cooking to the next level. A sweet corn succotash will accompany the dish.

Questions? Contact auhosp@auburn.edu for more information.