Photo of a young woman and older gentleman plating some food.

Community Events

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!


Summer Wine Down

The Horst Schulze School of Hospitality Management invites the community to an evening of tasting exquisite wines from around the world with Dr. David Martin. Guests will learn about the wines and tasting techniques in a fun, casual class environment. Come with your friends, your significant other or on your own and enjoy the benefits of having the Tony & Libba Rane Culinary Science Center in our community! Guests must be 21 or older and show proof of ID.

Glasses of wine

Wine Tasting 101
Wednesday, May 28, 2025
6:00pm
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Glasses of wine with fruite and cheese on a table.

Wine Pairing Methodology
Wednesday, June 25, 2025
6:00pm
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Wine in an ice bucket.

Beat the Heat:
Cool Wines for Hot Days

Wednesday, July 23, 2025
6:00 pm
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Photo of a vineyard with a house in the background.

Bask in Bordeaux
Wednesday, August 6, 2025
6:00 pm
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About the Speaker:

David Martin headshot

Dr. David Martin Associate Professor and Level 1 Sommelier A native of Birmingham, AL, David Martin is currently an Associate Professor with the Hospitality Management Program at Auburn University. He holds a Ph.D. from Auburn, is a Certified Hospitality Educator, and is a Level 1 Sommelier. He also teaches in the Brewing Sciences and Operations program at Auburn University. Before starting his graduate studies, David worked in prestigious hotels such as the Ritz-Carlton in Naples, FL, The Eldorado Hotel in Santa Fe, NM, and the Wynfrey Hotel in Birmingham, AL, to name a few. David has taught wine classes since starting his first job as a college professor at San Francisco State University in 2007. Currently, he teaches the Beverage Appreciation class at Auburn during the summer semester and the Food and Beverage Management class during the Fall. He has been fortunate to travel and participate in wine tastings and courses in some of the most recognizable wine-producing regions globally, including Napa and Sonoma Valley, The Champagne Region in France, The Mosel Valley in Germany, and many different regions of Italy. In 2019, David was competitively selected to attend the Banfi Scholastic Tour of Italy, an immersive seven-day wine and food educational trip sponsored by Banfi Vintners. One student from the Hospitality Program was also funded to attend the trip. Previous students who have studied under David currently work with distributors such as Alabama Crown, United Johnson Brothers, E&J Gallo, and Southern Glazer’s Wine and Spirits. David has also placed students with wineries such as Trinchero Family Estates, Domaine Serene, Raptor Ridge, Robert Mondavi, Stags Leap, One Hope, Holman Ranch, and Continuum. David hates wine snobbery, and while he appreciates and encourages people to try new wines and challenge their palate, his tried-and-true rule of thumb is that if it tastes good, drink it!.


Introducing our new 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!

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.


The Art of Pasta

image of various stages of pasta making to include the dough, sauce, filling and complete dish.

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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The Art of Proteins

image of various forms of meats that include chicken, fish, steak and pork.

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
Learn More


Teen Culinary Boot Camp

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.

Teen Boot Boot Camp icon

July 15-17, 2025
Morning session
9am - 12:30pm
Afternoon session
1:00pm - 4:30pm
Purchase Tickets


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For questions, contact Caitlin Myers via email or 334-844-4267.