Course Description: Culinary Techniques: Back to Basics - Braising

Braising uses a combination of dry and moist heat methods, by searing, and slow cooking in a liquid. Used mostly for tough cuts of meat. In this class, you will braise a delicious Coq au vin, or French chicken stew, with creamy mashed potatoes. Register for the full series, or any of the stand-alone technique classes.

Course Details: (seats remaining)

Schedule:

Every day, starting on 09/13/25 and ending on 09/13/25

Times:

10:00am-01:00pm PDT

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Price:

Class Price : $119.00

Additional Course Information

Bring and apron, sharp knife and take-home containers. Please Note: We recognize that many individuals have specific dietary restrictions, aversions and/or requests. Due to the nature of our culinary classes, the menu is set and we are limited in our ability to make adjustments, and outside food cannot be brought in to meet special requirements. The kitchen is not gluten or peanut-free.

Instructors

Name

Additional Resources

Candy Argondizza

Biography: Candy Argondizza grew up in a close-knit Italian family where food was the center of every gathering. This led to her love of food and sharing of ideas. She began her career with a degree from the Culinary Institute of America and worked her way through many of New York City's finer restaurants. She has spent the last 17 years teaching and guiding future chefs at the helm of the International Culinary Center in NYC. There she worked alongside and collaborated with many of the culinary world's best known chefs.

Candy has contributed to various cookbooks, is often sought for her advice and tips for food magazines, and has been featured at the James Beard House. She was also honored with Culinary Teacher of the Year by the International Association of Culinary Professionals.

She is excited to continue sharing her culinary knowledge and talents with all food lovers in Bend and Central Oregon. As an avid triathlete and accomplished runner, Candy feels right at home in the Bend active community.

Facility Detail

COCC Cascade Culinary Institute

CUL 117

2555 NW Campus Village Way

Bend, OR 97703

Cancellation Policy

Students must cancel by contacting our office via phone: (541) 383-7270 or email: ceinfo@cocc.edu. Cancellations received 5 days prior to the start of the class will receive a full refund. Full refunds are also issued for classes cancelled by COCC. Refunds will be issued back to your card or in the form of a check and mailed within two weeks of the cancellation date if paid by check or cash. Failure to participate in a course or program does not result in a refund. Exceptions to the general refund policy are noted in the course descriptions on our website and in the printed schedule. If you have any questions, please call us at (541) 383-7270.