Discover the secrets of popular Thai dishes in this five-hour workshop. Students will begin their journey by learning to make Som Tam Thai, a green papaya salad with dried shrimp. They will then create Nam Prik Kaeng Dang, a red curry paste made from scratch to use in the recipe for Kaeng Pet Kai Normai On (chicken and bamboo shoots in red curry). Finally,students will learn to make Pad Thai, which is so much more than noodles! Bring an apron, sharp chef's knife, take-home containers and a sense of adventure.

This course contains no sessions at this time.
Join the strawberry craze and learn how to make beautiful and delicious desserts with these local gems while they are in season. Students will make a strawberry rhubarb pie and tartlettes filled with vanilla pastry cream, topped with a crown of glazed, sliced strawberries.

Saturday, June 8, 2019, CUL 116
Has winter left you feeling 'blah' about your eating habits? Superfoods can give your diet a healthy boost, while reducing your risk of heart disease, memory loss and other health problems. In this hands-on class, students will learn about different superfoods and how to maximize their benefit by combining them to make delicious recipes.

This course contains no sessions at this time.
Join Chef Candy Argondizza in a six-week culinary techniques class and learn to master the five French mother sauces. Each week, students will learn how to create one mother sauce along with a derivative sauce and then pair the sauces with a classic dish to build additional culinary skills such as poaching, sautéing and roasting.

This course contains no sessions at this time.
Welcome to the COCC Continuing Education Dinner Series. This term, students will get the opportunity to interact with Chef Candy as she demonstrates the technique of cooking Fish en Papillote in our state-of-the-art demonstration classroom at Cascade Culinary Institute. This technique is an easy, healthy, and flavorful way to cook fish; sealed in its own parchment paper pouch, the fish is essentially steamed and infused with flavor inside a convenient little package.

Wednesday, May 22, 2019, CUL 118
Summer is a great time to explore cooking with plant-based proteins. This class will help you discover a completely new menu of flavor and nutrition to satisfy your palate. Chef Holly will demonstrate proper preparation and cooking techniques using plant-based protein sources.

Wednesday, August 28, 2019, CUL 117
Do you ever find yourself feeling bad about the amount of food you throw in the trash or compost? This class will take a light and humorous approach to teaching you how to use the "bits" you don't know what to do with at the end of the day. Come prepared with an open mind, pen and paper, and a hunger for adventure as you explore the new beginnings of the old scraps!

Sunday, July 28, 2019, CUL 117
Join certified Fermentationist and Nutritional Therapy Practitioner Robbie Bianchi-Pray to learn about the exciting process of brewing traditional fermented Kombucha tea. All participants will go home with their own culture for lifelong brewing and the confidence to share their creations with friends!

This course contains no sessions at this time.
Join the fun of puff pastry, even if you didn't take the first class.  Learn to make a quick puff pastry for a classic French Tarte Tatine (upside down caramelized apple or pear tart) as well as your beloved childhood favorite: palmiers (elephant ears). 

This course contains no sessions at this time.
Bring a world of flavor to your dinner table with easy gluten-free and dairy-free classic sauces. You will gain mastery in sauces of various ethnic traditions such as Mexican Mole Sauce, Thai Coconut Curry, Mediterranean Caper Sauce, and Spanish Romesco Sauce. These sauces are bursting with flavor while accommodating common dietary restrictions. Guaranteed to impress your family and dinner guests.

Saturday, August 24, 2019, CUL 119
Freshen up your summer picnic and potluck recipes. Learn to create healthy new side dishes and desserts that are sure to impress. Each dish 'travels well' to your destination and won't go bad on a warm summer day.

Saturday, August 17, 2019, CUL 119
Learn basic cake baking and decorating skills.  In this class, students will bake their own 6" layer cake from start to finish. This will include making butter cream filling and practicing simple piping basics to give your cake a personal flair.  Go home with a professional looking cake you created!  If you have your own piping kit, bring it, otherwise tips will be provided.

This course contains no sessions at this time.
You don't have to be German to love Bratwurst. Learn to make fresh Bratwurst from start to finish. Explore different sausages and curing techniques and then jump in to make your own, just in time for summer grilling season.

Saturday, August 3, 2019, CUL 117
This fun, interactive and hands-on class will introduce students to the fundamentals of bartending. Topics discussed in this class will include the process of distilling, the brief history & characteristics that differentiate each distilled spirit, and much more! Students must be 21 years of age or older and bring ID.

June 1-2, 2019, CUL 120
Are you worried about it being too hot to turn on your stove or oven this summer? Learn healthy, no-cook recipes that are ready to go without ever having to light a flame. With a handful of simple ingredients and an imagination, no-cook meals in the summer become a cinch.

Sunday, July 21, 2019, CUL 117
You can obtain the Oregon Alcohol Service Permit quickly by taking this interactive course that will give you the knowledge to serve alcohol responsibly. This course includes a workbook that is yours to keep and use as a workplace reference guide. Permits are valid in the state of Oregon for five years. Students must be 18 years of age or older.

This course contains no sessions at this time.
Nothing goes together quite like pizza and beer. The delicious combination of a cheesy, doughy pizza slice and a refreshing cold beer makes for a great casual meal. Students will spend the morning with Chef Candy creating the perfect pies to bake in an outside wood-fired oven. Enjoy your pizza with a sample of beers from Geist Beerworks of Redmond. Must be 21 years of age or older and bring ID.

Saturday, August 17, 2019, CUL 117
¡Mmm, Delicioso! Explore Spanish tapas and wine with professionally trained chef instructor, Candy Argondizza and wine educator, Sarah Wolcott. Students will create four different tapas recipes in this hands-on class while learning about wine history, regions, producers and flavor profiles as it relates to the various recipes.

Saturday, June 1, 2019, CUL 117
Are you tired of serving up the same rotation of meals? Are you curious about the use of herbs and spices you see at the grocery store but have no idea how to use? Then this class is for you! Prepare and eat a vibrant array of vegetarian Indian dishes that are comforting and warming.

Saturday, June 8, 2019, CUL 117
You don't have to give up soups during the summer. Cool off with classic chilled soup recipes such as Gazpacho and Vichyssoise. Pair them with a delicious Blue Cheese and Apple Walnut Salad or Wilted Spinach Salad with Orange Vinaigrette and you have a perfect summer meal. Bring an apron, sharp knife and take-home containers.

Saturday, July 13, 2019, CUL 117
For the ultimate summer BBQ, make these elegant but easy appetizers to impress your guests. Learn to create five fantastic appetizers including Fusion Wontons, Salmon Lox Crostini, Bacon-Wrapped Bleu Cheese Dates, Sausage Jalepeno Poppers, and Bruschetta Antipasta. As a bonus, students will create a Southwest Roasted Garlic plate that is sure to make you the best BBQ host in the neighborhood.

Saturday, July 27, 2019, CUL 117
Learn quick and easy summer sauces to heighten the taste of your summer dishes. Recipes will include fresh pesto sauce and bread, peanut sauce with spring rolls, chimichurri with steak skewers, and tapenade to pair with crostini. Bring an apron, sharp knife and take-home containers.

Saturday, July 20, 2019, PRI 127
Summer cooking doesn't need to be bland or difficult. Explore different vegetable recipes using four traditional curries (red, yellow, green, and orange). Each recipe is easily adaptable to mix and match with protein for an easy and delicious summer dinner. Bring an apron, sharp knife and take-home containers.

Saturday, August 24, 2019, PRI 127
Start your day with vegetables! Summer season offers an array of vegetables with abundant colors and flavors. In this class, learn how to shop the Farmer's Markets and incorporate a variety of locally grown produce into tasty, easy and satisfying breakfast meals. Explore a host of benefits that vegetables contribute to our health while Diane demonstrates making the following recipes: Cauliflower Cake, Sausage Egg Muffins, and Asparagus, Mushroom & Potato Hash.

Saturday, August 3, 2019, CUL 118